Emeril Lagasse

Emeril Lagasse – Life, Career, and Famous Quotes

Emeril Lagasse (born October 15, 1959) is an American celebrity chef, restaurateur, TV personality, and cookbook author. Explore his journey from Portuguese bakery to New Orleans icon, his culinary style, foundation work, and memorable quotes.

Introduction

Emeril John Lagassé III, better known simply as Emeril Lagasse, is one of the most recognizable names in American cooking. Born on October 15, 1959, his energetic presence, love for bold flavors, and signature catchphrases (“Bam!”, “Kick it up a notch”) helped bring the personality-driven chef era into mainstream media. Over decades, he built a culinary empire—restaurants, media, merchandise, and a philanthropic foundation—while championing a cooking style deeply rooted in New Orleans, with influences from Portuguese, Cajun, Creole, and French traditions.

His career spans from humble beginnings in a Portuguese bakery to international culinary fame. His story demonstrates how passion, showmanship, and community engagement can transform a chef into a cultural icon.

Early Life and Family

Emeril Lagasse was born in Fall River, Massachusetts, to a mixed heritage: his mother, Hilda Medeiros, was Portuguese, and his father, Emeril John Lagassé Jr., was of French-Canadian descent.

As a child, he spent time in his mother’s kitchen and in a local Portuguese bakery—experiences that awakened his interest in cooking.

In his youth, he earned a scholarship to study music (percussion) at the New England Conservatory, but ultimately chose to focus on cooking instead. He attended Diman Regional Vocational Technical High School and later studied at Johnson & Wales University’s culinary program, graduating around 1978.

Youth, Training & Early Career

Lagasse’s early cooking experience included working at a Portuguese bakery during his teens—handling bread and pastries, honing precision, and developing familiarity with fundamental techniques.

After culinary school, one of his important early career steps was becoming executive chef at Commander’s Palace in New Orleans (under the management of Richard Brennan Sr.) in the early 1980s.

His time in New Orleans exposed him to the vibrant culinary traditions of the region—Cajun, Creole, seafood, bold spices—that would become central to his style.

Career & Achievements

Restaurants, Empire Building & “New New Orleans” Style

In 1990, Emeril opened his first signature restaurant, Emeril’s, in New Orleans. The restaurant quickly gained critical acclaim and was named “Restaurant of the Year” by Esquire in its opening year.

Lagasse’s culinary style is often described as “New New Orleans”—a modern adaptation of Creole and Cajun cuisine, infused with global influences like Portuguese, French, Asian, and Southwestern elements.

His restaurant group expanded, and he also invested heavily in branded merchandise (kitchenware, spices, cookware), cookbook publishing, and media ventures.

Lagasse has received numerous accolades:

• James Beard Awards (regional chef, humanitarian)

• Designated “Chef of the Year” by GQ

• Lifetime Achievement Awards in culinary media He also serves as a philanthropist: the Emeril Lagasse Foundation, founded in 2002, supports culinary education, youth programs, and underserved communities in cities where his restaurants operate.

Television & Media

Emeril became a television star through his cooking shows:

• Essence of Emeril (Food Network, 1994–2007)

• Emeril Live (with a live studio audience)

• The Emeril Lagasse Show, a talk/variety format show in 2010

• Later shows include Emeril Green, Emeril’s Florida, Eat the World with Emeril Lagasse, and more.

His signature catchphrases—“Bam!” and “Kick it up a notch”—became part of his public persona and have been widely imitated in popular culture.

In interviews, he has revealed that “Bam!” originated as a way to energize his camera crew during long shoots.

He has also made cameo appearances in films and TV series (e.g. Last Holiday, Treme) and lent his voice in animation.

Recent Developments

In 2024, it was reported that Emeril is opening a new restaurant in New Orleans—34 Restaurant & Bar, a Portuguese-themed concept paying homage to his maternal heritage.

He also continues to influence the restaurant world, mentor his son E.J. Lagasse (who has taken a leadership role in Emeril’s flagship) and maintain his foundation’s work.

Legacy & Influence

1. Popularizing chef personalities
   Emeril was among the first chefs to bring high-energy performance, catchphrases, and showmanship into cooking television, helping shift chefs into celebrity status.

2. Bridging tradition and innovation
   His “New New Orleans” style preserved regional roots while embracing global flavors and techniques.

3. Brand and business expansion
   He demonstrated how a chef can build a multi-dimensional brand—from restaurants to cookbooks, cookware, and charitable efforts.

4. Culinary education and community impact
   Through his foundation, he has given opportunities to youth, kitchens, and schools—extending the impact of food beyond the plate.

5. Cultural ambassador
   His background (Portuguese, French-Canadian, American) and his championing of New Orleans food have made him a bridge across cultures.

Personality, Traits & Approach

• Enthusiastic & energetic: His style is lively, expressive, and engaging.

• Detail-oriented & disciplined: Behind the stage persona lies rigorous technique and high standards.

• Generous & mentor-minded: He believes in giving his team space, teaching, and leading by example.

• Grounded in heritage: His cooking, his philanthropy, and his restaurant concepts often reflect his Portuguese and New Orleans roots.

• Resilient & adaptive: He has navigated shifts in media, restaurant markets, and culinary trends over decades without losing relevance.

Notable Quotes of Emeril Lagasse

Here are some of Emeril’s memorable quotes that reflect his philosophy of cooking and life:

“Anything made with love, bam! — it’s a beautiful meal.” “Life just doesn’t hand you things. You have to get out there and make things happen. That’s the exciting part.” “If kids can learn how to make a simple Bolognese sauce, they will never go hungry.” “My inspiration was my mom. She’s a great cook … food was important and the family table was extremely important. At a very young age I understood that.” “Spice is life … you should have fun with it.” “I had these recipes that say do this, do that. Who MAKES these rules?”

These quotes showcase his beliefs: cooking is personal, fun, social, and a way to nurture others.

Lessons from Emeril Lagasse’s Life

1. Blend passion with discipline
   His joy and energy are underpinned by rigorous training, technical mastery, and consistency.

2. Embrace your roots but don’t be confined by them
   He honored his heritage while experimenting, evolving, and adapting to new culinary influences.

3. Personality matters.
   His stage presence, authenticity, and “bam” moments made him more than a cook—he became a recognizable persona that people connected with.

4. Diversify intelligently
   He expanded beyond restaurants into media, merchandise, and philanthropy—balancing risk and brand integrity.

5. Give back.
   His foundation work shows how success can be leveraged to empower communities and future generations.

6. Stay true but stay current.
   Over decades of changes in media, customer tastes, restaurant trends, Emeril has remained relevant by evolving while holding core values in cooking and hospitality.

Conclusion

Emeril Lagasse is more than a celebrity chef: he is a symbol of how culinary art, public personality, business savvy, and community commitment can merge into a lasting legacy.

From the Portuguese bakery of his youth to commanding stage kitchens and television sets, his journey reveals how flavor, passion, and generosity can resonate far beyond the kitchen.