Don’t judge a gumbo by its appearance

It’s not surprising that Emeril Lagasse’s son spent much of his early years in kitchens and cooking with his dad at home. Now, after culinary school at Johnson & Wales and stints at Café Boulud, Le Bernardin, Core by Clare Smyth and more, E.J. Lagasse is back in New Orleans leading day-to-day operations as chef patron at Emeril’s. Here, he talks growing up with a famous chef for a dad, what he eats after a long day, and the joy of cooking for friends.

Do you have any favorite food memories, or moments where you knew you wanted to be a chef?