NEWS
Emeril Lagasse Returns to Classroom
Emeril Lagasse, one of Johnson & Wales University's most famous alum, returned to the school on October 11 to demonstrate recipes and to answer questions from current students. Nearly 150 students spent their Columbus Day holiday watching the chef create gumbo, stuffing and pork chops — "real food," in Lagasse's words — while he shared advice on food and the restaurant industry.
Lagasse entered the Tyson Amphitheater to a standing ovation. He explained that he was in town for the Second Annual Emeril Lagasse Golf Classic to raise money for the Emeril Lagasse Endowed Scholarship Fund, established in 2001. "I wanted to spend a little time with students this year," Lagasse said. While he prepared his version of seafood gumbo, Lagasse discussed how cooking can reflect a personal style.
"When I was here, and when I was out in restaurants, I learned to make onion soup fifty different ways … using red onions, adding sherry … all different versions, and you will too," Lagasse said. "But one day you're going get up and say 'I'm going to make onion soup MY WAY.'"
Lagasse moved on to a stuffing recipe that he learned from his mother when "growing up 20 minutes from here" in Fall River, Mass. He explained the "holy trinity" in Portuguese and Cajun cuisine: onion, celery, bell pepper. "I never knew it was the trinity, it was just what mom used," he said. As the vegetables began to soften in the pan and fill the room with delicious smells, Lagasse smiled broadly. "Can you feel that? It's like love."
During the question-andanswer period at the end of the event, Lagasse got serious and advised, "Education doesn't stop when you walk out the door with your diploma. Do yourself a favor while you're here, and suck all the knowledge you can out of your instructors' brains. Knowledge equals power."
Harper Collins/William Morrow provided signed copies of From Emeril's Kitchens to each student.
