Emeril John Lagasse was born on October 15, 1959 in the city of Fall River, Massachusetts. He is the son of Emeril Jr. and Hilda Lagasse.
In 1973 Lagasse enrolled in the culinary arts program at Diman Regional Vocational Technical High School. Lagasse was an accomplished musician and was offered a scholarship to the New England Conservatory of Music. However, Lagasse decided to pursue a career as a professional chef instead.
Following high school graduation Lagasse studies at Johnson and Wales University in Providence, Rhode Island.To refine his course work Lagasse spent time in Paris and Lyon, France. Once Lagasse returned to the United States he spent a few years working in upscale restaurants throughout the Northeast. Lagasse graduated from Johnson and Wales University in 1978. Several years later the university awarded him an honorary doctorate.
Lagasse’s rise to fame came in 1982 when he became the executive chef of the famed New Orleans restaurant Commander’s Palace. Lagasse left Commander’s Palace in 1990 to open his first restaurant, Emeril’s, in New Orleans, Louisiana. Lagasse’s cooking is known for it’s Creole and Cajun styles.
While operating a very successful restaurant business Lagasse began appearing on television. He first appeared on the show Great Chefs. Since his first television appearance Lagasse began an extensive television career. Lagasse earned his own shows on the Food Network. Essence of Emeril and Emeril Live have been very successful shows since their beginnings. The “Emeril Empire” of media, products and restaurants generates an estimated $150 million of revenue each year.
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