I have always cooked, starting when I was a mere teenager. I suppose I was attracted to cooking for the same reasons that I became a Chemist. It really is the same thing. I first learned of Emeril Lagasse from my friend Dave in New Orleans. Long before the American audiences learned of Emeril and his patented "bam" approach to a little extra seasoning, he was operating "Emeril's", one of the most highly regarded small restaurants in New Orleans. Dave said when he dined there, Emeril often would drop by his table and chat, just to say 'hello' and to make sure the food was superb. So it was with great joy for me that Emeril now has his own TV show. There is no question he is a highly entertaining person, and although I have not personally met him, those who have tell me he is exactly that away from the camera. I don't always try to cook what he presents on his show, but I never fail to learn something from him. After all that what the best cooks do, learn for others and use that knowledge to create something new and distinctive. You go, Emeril!!
