He the got the catchphrase, "Bam!" from when he first started doing live cooking shows. The audience members kept losing interest, so he started yelling "Bam!" to keep their attention.
Emeril began as a boy, making bread and pastries at a Portuguese bakery in his Fall River, Massachuesettes neighborhood.
He turned down a music scholarship for his culinary dream.
Emeril appears in the post-Katrina tourism commercials for the city of New Orleans. (2006)
Emeril earned an honorary doctorate from the Johnson and Wales University culinary program.
Emeril first made a name for himself as head chef at Commanders Palace in New Orleans, Louisiana.
From the day Emeril opened his first restaurant in 1990, it drew ecstatic praise. Not only from the dining community, but also from culinary news writers, and national magazines: Esquire, Condenast Travelers, and Travel and Leisure. Noted food critics John Mariani and Gene Bourg also praised the restaurant to the highest.
After the huge success of Emeril's first restaurant, he went on to open NOLA in New Orleans French Quarter in 1992. Then came Emeril's New Orleans Fish House at the MGM Grand Hotel in Las Vegas, Nevada in 1995. Both draw huge crowds, and rave reviews.
Emeril opened an additional six restaurants from 1999 to 2003. In addition to his new eateries, he started to film with The food Network and wrote a series of cook books, including: There's a Chef in my Family, and Emeril's Pot Luck.
Despite his success, Emeril has stayed true to using the freshest local produce, and top quality ingrediants. He employs cottage industry ranchers, farmers, and local fisherman to ensure quality standards.
Emeril was inducted on May 20th, 2005 into the Menu Masters Hall Of Fame. A program run by the Food Service Industry magazine to honor leaders in restaurant and food development.
Emeril is the chef-proprietor of nine restaurants, including three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami.
Emeril has his own line of cookware and kitchen utensils, titled 'Emerilware' that sell in retail stores throughout the United States.
Emeril is known for a few trademark sayings, including: 'Kick it up a notch', 'Add a lil love to it', and 'BAM!'. He uses any one of these when he adds a spice, or a special ingredient that enhances the dish.
Emeril is the first celebrity chef to have his recipes developed for NASA astronauts, he is also the first person to have those meals served in space. The crew enjoyed: Emeril's Mardi Gras Jumbalaya, Kicked-up mashed potatoes with bacon, green beans with garlic, rice pudding and mixed fruit.
Emeril was named Executive of the Year in 2006 by the editors of Restaurants and Institutions magazine.
Emeril has appeared in print and television commercials for Crest Whitening expressions toothpaste.
The Emeril Lagasse Foundation awarded $125,000 in community impact grants to help finance culinary education and summer camp projects for children.
Emeril is mainly known for his emphasis on Creole and Cajun cuisine.
Emeril has his own line of kitchen knives made by Wüsthof, and his own cookware made by All-Clad.
Emeril has two daughters with his ex-wife Elizabeth, whom he divorced in 1986, Jessica and Jillian. And he also has a daughter, Meril, and a son, Emeril John IV, with his current wife.
Emeril has a line of spices, sauces, rubs, dressings and marinades that he sells in grocery and specialty markets in the United States.
He has an older sister, Dolores, and a younger brother, Mark.
Emeril has been married to Alden Lovelace since May of 2000.
Lagasse was been named Grand Marshall of the 2008 Tournament of Roses Parade.
In 2005, Lagasse was ranked 85 in Forbes Magazine's Top 100 Celebrities. In 2007, he was ranked #87.
His restaurant NOLA is an acronym for New Orleans, Louisiana.
His first restaurant Emeril's was named Best New Restaurant of 1992 by Esquire magazine.
In 1993, Lagasse published the bestselling cookbook Emeril's New New Orleans Cooking, which introduced his creative approach to Creole cuisine.
Emeril ranked 94 in Forbe's Magazine's "Top 100 Celebrities" in 2006.
Emeril's corporate office, for his restaurants, is located in New Orleans.
Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children.
Emeril is of Québécois (paternal) and Portuguese (maternal) ancestry.
It takes three years on a waiting list to be admitted to Emeril Live.
Emeril: Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving.
Emeril: I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.
Emeril: I love to teach, and I am thrilled that so many people want to learn from me. My job is really an art form. I must say I still am shocked at how many people, regardless of their age, want to learn to cook. TV has added so much for me. It has added such a dimension for me, it is wonderful.
Emeril: I am very fortunate that I have a large audience who watches my show, and who seem to love my show, and there's certainly a lot of people contact that comes from that. But that really hasn't changed what I still feel, or how I get up in the morning, or what motivates me to get to work.
Emeril: I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.
Emeril: I wouldn't wish divorce on my worst enemy. It's just a lousy thing to go through. I disagree with people who say 'oh, its a good time now we can get divorced.' There's no good time to get divorced. It stinks, it's a lousy thing.