Emeril Lagasse '78, '90 HDR

“Education doesn’t stop when you walk out the door with your diploma,” Emeril Lagasse told a crowd of culinary students at Johnson & Wales University during a visit in December 2004. “Do yourself a favor while you’re here, and extract all the knowledge you can out of your instructors’ brains. Knowledge equals power.”

He should know – he’s one of the University’s most famous and successful culinary arts graduates. A 1978 graduate, Lagasse returned to the school in October for the second annual Emeril Lagasse Golf Classic to benefit his endowed scholarship fund at the University. The event raised over $350,000. Chef Lagasse had a special request for his alma mater this year – he wanted to spend more time with students. As a result, a private cooking demonstration was held in the newly redesigned Tyson Amphitheater with more than 150 students.

Lagasse created gumbo, stuffing and pork chops — “real food,” in his words — while he shared advice on food and the restaurant industry such as how cooking can reflect a personal style. “When I was here, and when I was out in restaurants, I learned to make onion soup fifty different ways… using red onions, adding sherry… all different versions, and you will too,” Lagasse said. “But one day, you’re going to get up and say ‘I’m going to make onion soup my way.’ Add this, take away that; the poor pastry people can’t do that with formulas.”

Two of the students in Lagasse’s audience for his cooking demo already had the opportunity to learn first-hand from the celebrity chef. Danielle Signore, the 2003 Emeril Lagasse Endowed Scholarship Recipient, who is currently completing her bachelor’s degree at J&W, and one of the two 2004 scholarship recipients, Christopher Delaney, attended the demo. The second 2004 scholarship recipient, Ramona Logan, is currently employed at Emeril’s Delmonico Steakhouse in Las Vegas after completing the scholarship’s work experience component. “The money we have raised this year and will continue to raise in the years ahead, will enable students to build a solid foundation for successful and rewarding careers in the restaurant and hospitality industry,” said Lagasse.

“All of us associated with the golf classic want to make a significant contribution to the hospitality industry, and this event clearly achieves that goal.” The cooking demonstration was just one portion of a two-day action-filled event. A kick-off dinner and silent auction for players and guests was held at the Westin Providence with a full day of golfing at the Tournament Players Club (TPC) – Boston. Led by the golf classic’s founding corporate sponsor, PepsiCo, more than 75 companies sponsored the event and more than 100 golfers participated. In 2001, “The Emeril Lagasse Scholarship Fund at Johnson & Wales University” was established by the Scripps Howard Foundation and Johnson & Wales to celebrate Emeril’s 1,000th taping of Emeril Live! for The Food Network.

Under the leadership of Chef Lagasse, Johnson & Wales University President Dr. John J. Bowen, tournament chairman and President & CEO of The Elliot Leadership Institute, Steve Caldeira, this event’s continued success will expand to include a scholarship recipient at all four of Johnson & Wales domestic campuses in 2005. The 3rd Annual Emeril Lagasse Golf Classic has been scheduled for August 7-8, 2005.