Emeril Lagasse started his cooking career very early. By age four, he was helping his father make breads and pastries in Fall River, MA. After high school, Emeril turned down a full scholarship to the New England Conservatory of Music because he knew he had to follow his real love – food. He graduated with a degree in culinary arts from the Johnson and Wales University in Rhode Island. Polishing his culinary skills in France, he worked at a variety of restaurants in New York, Boston, and Philadelphia before moving to New Orleans to head the famous Commander’s Palace restaurant. … Continue reading →