Tuesday, February 5, 2019
• Name: Emeryl John Lagacey III.
• Birth: 15 October 1959, Fall River, Massachusetts, United States.
• Father: Emeril John Lagese, Jr.
• Mother: Hilda Mediros.
• Wife / Husband: Elizabeth Keef, Eldon Lovelace.
Early life Emeril Lagasse:
Emeryle John Lagacey III is an American celebrity chef, toilet writer, television personality, cookbook writer and national best recipients for their 'Turkey and Hot Sausage Chile' recipes in 2003. He is a Regional James Beard Award winner, known for his greatness. Creole and Cajun dishes and their self-developed "New New Orleans" style. He has appeared in a variety of cooking TV shows, including long-running food network Emeril Live and Essence of Emeryll. In those shows, he has pioneered many catchfraeds, which "kick on a notch!" And "bomb!" Media, products, and restaurant's lagas portfolio earns an estimated US $ 150 million annually.
Emil John Lagas III was born on October 15, 1959, in Fal River, Massachusetts, a French-Canadian Quebec father, Emeryl John Lagesey, Jr. and Portuguese mother, Hilda Mándiros (December 8, 1931-August, 2016). Lagas worked as a teenager in a Portuguese Bakery, where he discovered his talent for cooking and later enrolled in Cooking Program at Damon Regional Professional Technical High School.
Upon graduating from his high school, Lagese was offered full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He spent the next year training at Providence, Rhode Island, at Johnson & Wells University. To pay for his tuition, Lagas worked in a local restaurant, where he meets fellow student Elizabeth Kaif.
Both of them got married in October 1978, after which some months later, the Lancers completed their course. Lagas refined his skills in Paris and Lyon in France before returning to the United States, where he worked for the next few years in a fine restaurant throughout the northeast.
In 1982, Lagas replaced Paul Prudhommy as the executive chef of the famous New Orleans restaurant Commander Palace. This demand situation, for which Lagas needed to work 18 hours, put a pressure on his marriage. Lagas and his wife divorced in 1986, at that time Elizabeth and her two children went back to Massachusetts.
In 1993, Lagas attracted a lot more widely. In that year, he published his first cookbook, the best-selling Emeryl New New Orleans Cooking, and Lagas became a cable television personality who joined the food network. They hosted two programs, both Emeril Live (2001-10) and The Essence of Emeryle (1996) proved to be extremely popular. Along with the skills of Lagas in the kitchen, his attractive, boisterous personality - his catch "Bam!" And highlighted by "kick it up a notch" - were important for the show's success.
He later hosted the show Emerill Green (2008-12) and Emeryl's Florida (2013-) and worked as Top Chef (2006) for two seasons of the cooking competition. In addition to the Food Network, he also made regular appearances on ABC's Good Morning America and starred in the 2001 NBC sitcom Emeryl short-lived. Lagas later opened restaurants in many American cities, including Las Vegas, Orlando and Atlanta. His books have sold several million copies. He also developed his own line of food and cooking business.
As a national TV personality, he has hosted more than 2,000 shows on Food Network, and is a food correspondent for ABC's "Good America". Appeared as a guest judge in the four seasons of the hit food chain of Las Vegas, "Top Chef", TNT's first cooking series, "On the Menu" and "Rachel Ray Show" as the co-host for the tenth season Worked in In September 2016, Amazon launched an original series featuring the character of It's World with Emeryle Lagas, called Lagas. In January 2017, Lages entered the fifth season of "Emerillus Florida" on the cooking channel.
Awards and achievements:
• Ivy Award - restaurants and institutes
• American Express Fine Dining Hall of Fame - Restaurant News of the nation
• Best Southeast Regional Chef - James Beard Foundation
• Best New Restaurants - John Mariani, Esquire Magazine
• One of the country's top 25 cooks - Food and Wine Magazine
• Five Beans - Gregory Roberts, Food Critics