Don’t judge a gumbo by its appearance

E.J. Lagasse will tolerate a tomato

Photo by Zack Smith
Photo by Zack Smith
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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?

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