Emeril And E.J. Lagasse On Creating A Culinary Legacy And The Magic Of New Orleans
Laura Steffan
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About Emeril And E.J. Lagasse
Back in 1982, Emeril Lagasse famously took over from Paul Prudhomme as executive chef at Commander’s Palace in New Orleans, and after an incredible run there he decided to open his own place, Emeril’s, in 1990. Now, more than three decades on, his son E.J., at age 20, is chef patron, revisiting dishes his father made famous and updating them with his own unique spin. We’ll talk about all that, as well as the magic of New Orleans, their over-the-top holiday food traditions, the ways their Portuguese heritage informs their work, and how Emeril is teaching a new generation about the power of food.
What Emeril And E.J. Talk About In This Episode
The magic of New Orleans
Reopening of Emeril's
Holiday traditions
How their Portuguese heritage informs their work
Teaching a new generation about the power of food
The buzz of Commander's Palace
Mingling of food and music
Emeril's mother's influence on his cooking
E.J. being a natural chef
On What E.J. learned from Emeril
Related: Emeril's Culinary Garden And Teaching Kitchen Offers Mentorship For The Next Generation
Quotes From Emeril And E.J. Lagasse
"I can remember being seven or eight years old. We had a garden out in the backyard, and I was always on the go and always wanting to do something with the vegetables from the garden. And so the first thing I can remember making with her (my mom) was a vegetable soup. As time evolved, I started cooking more and then went to culinary school and would bring things home to her. That's when she really opened up about her Portuguese heritage and not only her heritage, but her repertoire of Portuguese food. And so that became another base of influence for me..all of those sort of touches... there's many. I think that E.J. also got a little bit of that from me and his grandmother." - Emeril Lagasse
"I think [the South] is the warmest place on the planet, and that doesn't mean the weather. I think it comes with the heart and the soul that people have."
E.J. Lagasse
"21 years ago, we started the Emeril Lagasse Foundation, and that was really to mentor young people. Maybe people who didn't have a chance or maybe who didn't come from such a great place in life. My wife and I took it very serious about mentoring young people and trying to give them a chance mostly in the culinary field. So the Teaching Garden, Learning Kitchen came about. And what I've seen it do is several things: It's taught young people how to appreciate the soil, or maybe the ocean. Maybe to have a little bit better respect for those elements. They have to learn math, and they're not really even realizing that they're learning math, but because they have to count or they have to follow a recipe. I see them learning about nutrition, and I've seen these gardens with these children affect their home." -Emeril Lagasse
About Biscuits & Jam
In the South, talking about food is personal. It's a way of sharing your history, your family, your culture, and yourself. Each week Sid Evans, editor in chief of Southern Living, sits down with celebrity musicians to hear stories of how they grew up, what inspired them, and how they've been shaped by Southern culture. Sid takes us back to some of their most cherished memories and traditions, the family meals they still think about, and their favorite places to eat on the road.Download and listen to this episode of Biscuits & Jam with Emeril and E.J. Lagasse on Apple Podcasts, Spotify, Amazon Music, or everywhere podcasts are available.
Editor’s Note: Please be mindful that this transcript does not go through our standard editorial process and may contain inaccuracies and grammatical errors.
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Read the original article on Southern Living.
