 Chef: Emeril
Today one of the most popular names in the culinary industry is Emeril. The famous chef celebrated his 1,000th show, which reaches 75 million Food Network viewers daily, in 2001, and boasts a constantly increasing number of award-winning restaurants and best-selling cookbooks. But Emeril was not always destined to be a chef. As a teenager, he turned down a full music scholarship to cater to his passion for the culinary arts.
Emeril is of Portuguese and French-Canadian descent. His mother, Hilda, provided Emeril with his first culinary experiences while raising him in Fall River, Massachusetts. True to his heritage, Emeril worked at a Portuguese bakery as a teen and it was here that he mastered bread-baking and pastry-making. After choosing cooking over music, Emeril worked his way through the culinary program at Johnson and Wales University. Later, in Paris and Lyon, Emeril honed his skills and learned, first-hand, the art of classic, French cuisine. Returning to the States, Emeril treated the East Coast to his expertise by working in fine restaurants in New York, Boston, and Philadelphia. It was in New Orleans, however, that Emeril gained significant recognition and established his fame.
The authentic Cajun tradition that Emeril draws from has contributed to, what some call, his revitalization of Creole-Acadian cooking. In an interview with P. Greaney, Emeril says, "When you look at Louisiana food you'll see there is a tremendous amount of respect... I never disrespect the tradition but I add new cultures. Portuguese, Southwest, Caribbean, Vietnamese." He uses Southern Louisiana's freshest, highest-quality ingredients to create contemporary dishes that are not only Emeril-originals and contain a pinch of his panache, but preserve the bayou's culinary traditions as well.
Awards and Achievements
- The Ivy Award -- Restaurants & Institutions
- American Express Fine Dining Hall of Fame --Nation's Restaurant News
- Best Southeast Regional Chef -- The James Beard Foundation
- Best New Restaurant -- John Mariani, Esquire magazine
- One of the top 25 Chefs in the Country -- Food & Wine magazine
- Five Beans -- Gregory Roberts, food critic
(reference: starchefs.com)
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