The “Bam!” Chef

Celebrity chefs like Emeril Lagasse have blown way past the milestone as TV personality. Lagasse commandeers a whole business empire that swirls around his many restaurant outlets, his line of cookware, product endorsements, cookbooks, and his TV shows.

Emeril’s Formal Culinary Education

If you think first jobs can’t influence you, think again. Emeril credits his part-time job as a bread baker in a Portuguese bakery during his teenage years as his fuel for a culinary career. He chose to attend Johnson and Wales University in Providence, Rhode Island, the school’s main campus. He majored in Culinary Arts. JWU’s program provides a solid foundation in culinary and baking and pastry arts, offers true hands-on learning and turns out industry respected grads.

Like legions of pro chefs before him, Lagasse worked as a fresh-faced chef in Paris and learned French culinary technique before returning to the U.S.

Emeril’s Professional Development and Rise to Fame

Commander’s Place restaurant in New Orleans helped launch Emeril’s career as notable chef. He reigned as Executive Chef for 7 years, carving out a unique and charismatic niche for himself in the city and developing his signature styles that mixed Cajun and Creole with new American dishes. When he left Commander’s he became Chef/Owner of his own New Orleans restaurant, Emeril’s and his fame was sealed. Between 1990 and 2007 Emeril has opened restaurants nearly non-stop in New Orleans; Orlando, Florida; Las Vegas, Miami, and Gulfport, Mississippi. In New Orleans, Emeril’s was followed by Nola, then by Emeril’s New Orleans Fish House.

Emeril has had two successful Food Network programs, has an array of cookbooks, endorses AllClad cookware and Wusthof cutlery and now has his own signature line of cast iron ware.

Emeril’s Signature Cuisine

“New New Orleans” is exactly how Emeril describes his signature cuisine. His “essence” spices are characteristic of his Cajun/Creole groove. However, if you’re a “student” of Emeril’s it’s interesting to note his departure from New New Orleans cuisine with his Delmonico’s Steakhouse, Table 10—a true New American restaurant, and Tchoup Chop--an Asian-Polynesian fusion.

Emeril’s Chefs

Emeril retains the title of Executive Chef/Owner on his restaurants, but can hardly be expected to be present in every restaurant. His Chef de Cuisines, or Head Chefs are among some of the most talented and ambitious:

• Chef Nicholas Shust, of Emeril’s Tchoup Chop in Miami, studied hospitality and restaurant management before he first took a job as lowly line cook. Now he is Chef de Cuisine, or Head Chef.
• Chef Michael Ruoss, of Nola’s in New Orleans first took a job as line cook fresh from a short culinary arts program. Now he is Chef de Cuisine.
• Chef David Slater, of Emeril’s New Orleans, studied at the Florida Culinary Institute and preceded his Emeril’s job with stints in a couple fine restaurants. He started as sous chef at Emeril’s and now serves as Chef de Cuisine.

Someday one of these chef positions could be yours.