Born October 15, 1959, in the city of Fall River, Massachusetts, he was raised by his French-Canadian father, Emeril Jr., and his Portuguese mother, Hilda.
While working at a local Portuguese bakery, the teenaged Lagasse developed a penchant for cooking. In 1973, he enrolled in the culinary arts program at Diman Regional Vocational Technical High School. Also a talented percussionist, Lagasse led the high school drum squad, playing at dances, banquets, and numerous local religious festivals.
Upon his high school graduation, Lagasse was offered a scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef instead. He spent the next year studying at Johnson & Wales University in Providence, Rhode Island. To pay his tuition, Lagasse took a job at a local restaurant, where he met fellow student Elizabeth Kief. The two married in October 1978, a few months after Lagasse completed his course work.
Lagasse polished his skills in Paris and Lyon, France, before returning to the United States, where he spent the next few years working in fine restaurants throughout the Northeast and at Telemark Lodge in Cable, Wisconsin for Tony Wise. He graduated from Johnson & Wales University in 1978; the university later awarded him an honorary doctorate.
In 1982, Lagasse replaced Paul Prudhomme as executive chef of the famed New Orleans restaurant Commander’s Palace. This demanding position, which required Lagasse to work 18 hours a day, put a strain on his marriage.
After the birth of daughters Jessica and Jillian, Elizabeth Kief and Lagasse divorced. Lagasse married a second time to fashion designer, Tari Hohn, but that too, ended in divorce. Lagasse married a third time on May 13, 2000 to real estate broker, Alden Lovelace. He and Lovelace had a son, Emeril John Lagasse IV, on March 2003, and a daughter, Meril Lovelace Lagasse, on December 10, 2004.
In 2010, as a result of the Deepwater Horizon Oil Spill, Lagasse appeared in a commercial to raise awareness for the spill. Also starring in the commercial were Sandra Bullock, Peyton and Eli Manning, Jack Del Rio, Drew Brees, James Carville, Blake Lively, and John Goodman.
World Liberty TV team interviewed many of the Vegetarian Vendors and Exhibitors at the festival. See what they had to say about eating Vegan.
Dan Coudreaut (born 1965), known to his colleagues as “Chef Dan”, is the executive chef at McDonald’s.
Coudreaut was responsible for the addition of several items to McDonald’s national menu, including:
Asian and Southwest Chicken Salads
Angus and Chicken Snack Wraps
Angus Burger line of sandwiches
McCafe coffee drinks
Oatmeal
Real Fruit Smoothie beverages
Spicy Premium Chicken sandwich
Chef Dan also sings lead vocals in “Chef Dan and the Appetizers” which is a classic rock band formed by McDonald’s employees in 2008 to raise money for Ronald McDonald House Charities.
Marcus Samuelsson is an Ethiopian-born, Swedish-raised chef and owner of Red Rooster Harlem in New York City and three other restaurants.
As of 2010, he lives in Harlem, near the site of his newest restaurant, Red Rooster, which opened in December 2010.
In March 2011, the Red Rooster hosted a fund-raising dinner for the Democratic National Committee. President Obama attended the dinner. The $30,800-per-plate event raised $1.5 million.
After appearing consistently as a culinary judge on the Food Network show Chopped Samuelsson competed in and won Chopped All Stars: Judges Remix. He was awarded the grand prize of $50,000 for his charity, the Careers Through Culinary Arts Program.
In 2013, Samuelsson won the James Beard Foundation award for Writing and Literature related to food. The book, Yes, Chef: A Memoir, chronicles his journey, from his grandmother’s kitchen to his arrival in New York City, and the earning of a New York Times three-star rating at the age of twenty-four.
Queens Centers for Progress Formerly United Cerebral Palsy of Queens Cordially invites you to an Evening of Fine Food
Honoring “Chefs of the Year” Daniel Leone Executive Director, QPTV, Walter Sanchez, Owner/Publisher, The Queens Ledger Newspaper Group.On Tuesday, February 8, 2011, 6:30 PM at Terrace on the Park.
See more in our World Liberty TV, Food & Wine Channels & Blogs by clicking here.
New York International Wine Competition and Press/Trade Event 2011. Showcasing and explaining the competition and the winners of this trade only wine competition held in Manhattan, New York.
World Liberty TV was on hand to cover the International Wine Event in New York, interviewing wine producers and drinkers from all over the world.
See More about Food and Wine in our World Liberty TV, Food and Wine Channels by clicking here.
See the beautiful country of Turkey featuring historic places, people, food, shopping and culture.
Here are a few facts about salad – from the Dole Salad 101 Guide Book.
Dole presented us with 28 different salad veggies. From ones I have heard of – like iceberg, romaine – to new varieties like Tango and Mizuna. Then each one of us tasted these varieties back to back with no added salad dressings – raw and in their pure taste profile state. So much fun! It was amazing to be reminded of the different tastes and texture of different salad varieties. Here are a few of my favorite varieties we tasted – and some nutrition facts:
Butter lettuce – excellent source of vitamins A and K – and folate. Small round heads of lettuce. Soft and succulent with “buttery” textured leaves.
Green and Red Cabbage – dense, waxy heads – crunchy texture. The red cabbage has twice the vitamin C as green cabbage! Both red and green cabbage are good sources of glucosinolates that help promote heart health.
Escarole – a member of the endive/chicory family. It has broad, crispy, slightly curved pale green leaves. Escarole is high in folate. I love the mild, bitter, complex flavor of raw escarole – but you can also add it to cooked dishes like soups.
Frisee – ah yes, the “frizzy” looking lettuce. Although it used to be thought of as a purely ‘accent’ ingredient to salads – a new trend is to use frisee as the main ingredient. Crunchy and zesty – frisee will add some zing to your salad. It is packed with nutrients. Folic acid, vitamins A, C and K and manganese. It has approx. 1/3 the RDA of both vitamins A and C per serving!
Iceberg Lettuce – crunchy and crisp – this lettuce is not a “powerhouse” of nutrients – but is a good source of vitamin K.
Radicchio – those purple round heads of biter-tasting leaves are rich in phosphorus, calcium and vitamins B and C. Add some complexity to your salad by tossing in some radicchio.
Romaine – one of my classic faves. The latest trend is to grill your romaine then chop it up into a salad. So good! Romaine is rich in calcium, iron, magnesium, potassium, sodium, beta-carotene and vitamins A, B and C.
Snow Peas – I always forget that snow peas are delicious eaten raw! And they are a great source of vitamin C and iron.
Arugula – possibly the most “trendy” lettuce variety is spicy arugula. It is also called “Roquette” to some. It has a peppery mustard flavor and its nutty flavor matures into a slight bitterness as the leaves mature. Arugula contains glucosinolates which are believed to have a possible protective role against certain types of cancers.
Tango – a baby tender leaf lettuce with ruffled edges. Adds a soft texture to salad mixes. You will probably find this in a spring mix variety.
Mache – I adore mache, also called Lamb Lettuce. Sweet, buttery, nutty and tender – you’ll swoon over this gently leaf. Mache is rich in B vitamins and vitamin C.
Mizuna – what a fun name, right? Mizuna is a mustard green with small feathered leaves. It has a slightly peppery, mild mustard flavor. Excellent source of vitamins A and C.
Spinach – we all love these tender sweet and salty leaves of spinach. Spinach is indeed a nutrient powerhouse: rich in vitamins A, C B6, folate, iron, calcium and magnesium.
The first annual NYC Vegetarian Food Festival in the Altman Building in Chelsea. It was a combination trade show, restaurant showcase, and educational experience.
The festival is the brainchild of Sarah Gross (founder of Rescue Chocolate) and Nira Paliwoda who created the event to raise awareness of vegetarian and vegan options, and to prove how exciting the flavors can be.
There were cooking demos, diet and nutrition presentations, and dance performances.
The International Restaurant & Foodservice Show of New York – also known as the NY Restaurant Show – is the only event in New York exclusively serving the restaurant and foodservice industry. This was a must-attend event for anyone involved in the restaurant, foodservice or hospitality industry.
Most had the chance to network with Independent Restaurant Owners, QSR, and Quick Serve Establishment Operators, Caterers, Bakers, Chefs, and other from across all segments and concepts, plus bars, nightclubs, hospitals, hotels and commercial foodservice operations.
The top exhibitors – like Ace Endico, Digital Menu Box, True World Foods, Baldor and Sam Tell & Sons – were there showing their latest and most innovative products and solutions.
Since 1955, the Fancy Food Shows have been North America’s largest specialty food and beverage marketplace. Between the Winter Show in San Francisco and the Summer Show in New York City, the Specialty Food Association events bring in more than 40,000 attendees from more than 80 countries and regions to see 260,000 innovative specialty food products, such as confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more.
