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The Emeril Live set (Photo courtesy of Food Network)

Lots of Live!
Emeril has filmed over 1,600 episodes of Emeril Live! since it began production in January 1997.

Everything from Scratch
Everything at Emeril’s signature restaurants is made from scratch, from the pasta to sausage to ice cream. Even the worcestershire sauce is made from scratch!

From Dishwasher to Chef
Emeril worked at a local Portuguese bakery from an early age. He was 10 years old, washing pots and pans at the bakery, when he first realized he wanted to become a chef.

Cooking for Kids
To date, Emeril’s foundation has provided more than $2 million in grants to benefit children’s arts and education programs.

Carnivale Emeril-Style
The Emeril Lagasse Foundation’s signature annual event, Carnivale du Vin, brings together the most revered names in the culinary and wine worlds for a once-in-a-lifetime dining event. The premier wine auction ranks as a "Top Ten U.S. Charity Wine Auction" by Wine Spectator.

Table 10
Chef Emeril’s newest restaurant, Table 10 in Las Vegas, is named after an iconic table at his flagship restaurant Emeril’s in New Orleans, the spot that served as a hub for Emeril and his team’s daily rituals.

Food Bar
A signature at all of Chef Emeril’s restaurants, the Chef’s Food Bar offers guests a view of the open restaurant’s kitchen, and an opportunity to experience the heat of the action up close.

At the Kitchen Table
One of the most popular seats at Emeril’s restaurant is the Kitchen Table, where guests can dine inside the kitchen, with each a special menu created and served by the chefs.

A Taste of the Globe
New Orleans is home to a large Vietnamese community that is a major part of the Gulf Coast shrimping industry. In fact, one of Chef Emeril’s favorite foods is Vietnamese pho (a noodle soup) and freshly made spring rolls.

Fresh Fish
When he’s not in the kitchen, one of Chef Emeril’s favorite outdoor activities is fishing in the waters of the Gulf Coast.

Famous Barbecue Shrimp
A staple on the menu at Emeril’s since day one, Emeril’s New Orleans Barbecue Shrimp, are cooked in a dark flavorful sauce that is made from shrimp shells and served with a freshly baked Petite Rosemary Biscuit.

Comfort Food
One of Emeril’s favorite quick bites to eat is a good fried shrimp po'boy -- with Zapp's potato chips and a cold Barq's root beer.

Edible Parade
On New Year’s Day 2008, Emeril served as the Grand Marshal for theRose Parade in Pasedena, Calif. The "Passport to the World’s Celebrations" themed parade featured elaborate floats decorated with a variety of fruit, vegetables, seeds, bark, grasses and thousands of flowers that celebrated the world’s global cultures.

It All Started With Soup
Emeril learned to cook at an early age after watching his mom, Miss Hilda, in the kitchen. Some of the first dishes he created were vegetable soup and French toast.

Portuguese Pasta
Proud of his Portuguese heritage, Emeril created a special dish for his mom, Miss Hilda – Portuguese pasta with a spicy tomato broth, Gulf shrimp, chorizo sausage and kale.

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