Chef Patron EJ Legasse on RolePlayer.me -
m.roleplayer.me/EmerilsRestaurant Chef Patron EJ Legasse
Emeril “EJ” Legasse | Chef Like Dad | Son of Emeril Legasse - Stepson of Alexandra Quinn Legasse | Single | Single LI Rper! | Chef Patron | Heterosexual & LGBTQ+IA Friendly!
I do not know who is making my father feel as if he has to be on 24/7 but whoever you are please stop cause my dad is not feeling good & neither am I so back off right now cause I am not going to stand by
aggravated
About me:
For as long as he can remember, E.J. Lagasse, formally Emeril John Lagasse IV, has wanted to work in restaurants. After all, he grew up running around Emeril's, his father's signature restaurant in New Orleans. Now, after a complete renovation, the younger Lagasse helms the storied spot, giving it a fresh spin while paying homage to his family's staple dishes. "I feel at home in this kitchen, behind the stove, and while this [opportunity] has come very early in my career, I wouldn't trade it for anything," said Lagasse over the phone. "I hope I am on the phone with you in 25 years, talking about the next anniversary of Emeril's." Despite being born into the cooking empire, the 20-year-old has big shoes to fill at the restaurant, which opened before he was born. He said he is up to the task, and his pedigree attests to that. Lagasse started working in kitchens at the age of 13, helping out at Meril Restaurant in New Orleans. Now, he said, after formally studying the business and graduating from Johnson & Wales University in 2021, working to refine his skills in kitchens such as Café Boulud and Le Bernardin in New York City, Core by Clare Smyth in London, and Frantzén in Stockholm, as well as working as the chef patron for Emeril's last year, he's ready to the take the helm. "It's an undertaking, getting people in place and getting a team together for the front and back of house," said the young chef. "But it's exciting too. I get to put my interpretations of the last 30 years [of Emeril's] on the plate and in the dining room." While revamping the classic menu at Emeril's was a big part of the job, so was reimagining the space housing the fine-dining Southern food restaurant. For starters, the once 47-table venue now has 13 tables, creating a more intimate space that cleverly hides the inner workings of the restaurant in plain sight. The kitchen is out in the open, but silenced behind a floor-to-ceiling panel of sound-proof glass. The idea, said Lagasse, is for the diners to see exactly where their food is coming from and observe the mastery behind the plate.
