Working with Emeril Lagasse

Emeril's Delmonico—Chef de Cuisine, Spencer Minch

Our evening at Emeril’s Delmonico is fabulous. As we finish our handcrafted martinis and grand charcuterie tasting, we get to the good stuff with Chef de Cuisine Spencer Minch.

Q: What is Chef Emeril Lagasse really like?
A: Emeril is really cool and has a heart of gold. He works harder than anyone in his kitchen and sets an amazing example. He is an inspiration. I honestly can’t say enough good things about him.

Q: What is it like to work for him?
A: It’s awesome. You want to do well for him. He knows everyone by name and is interested in us inside and outside of work. He genuinely cares about his people.

Q: How involved is he in creating the Emeril’s Delmonico menu?
A: He has final approval on all new menu items and trusts us. “Keep it New Orleans” he says. Pretty much everything on our menu other than Emeril’s barbecued shrimp and bananas foster is from the team at Emeril’s Delmonico.

Q: Are there any trends in the food at Emeril’s Delmonico?
A: Emeril lets us take a cleaner, simpler approach to ingredients. We cook by hand and follow the ingredients. Of course it’s a seasonally changing menu.

Q: Any last thoughts about your experience at Emeril’s Delmonico?
A: Acquiring the chef position at Emeril’s Delmonico is my greatest accomplishment to date. I’m extremely proud to work here.

For more scoop from Chef Spencer Minch and his BEST restaurant recommendations around New Orleans, check out his Chef Rec here.

To taste Emeril’s Delmonico food for yourself, try your hand at Chef Spencer Minch’s crab cake recipe here.

Up next is 2010 James Beard Best Chef in the South nominee, Chef Scott Boswell of Stella! and Stanley.

Emeril's Delmonico staff meeting before a busy evening

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