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Emeril Lagasse
Emeril Lagasse trained at Johnson & Wales University before becoming executive chef at New Orleans's famed Commander's Palace restaurant in his mid-20s, eventually opening his own restaurant, Emeril's, in New Orleans in 1990, helping establish his reputation in Louisiana Creole and Cajun cuisine. Lagasse became one of the most prominent chefs on the Food Network in the 1990s with his high-energy show "Emeril Live," where his catchphrases "Bam!" and "Kick it up a notch" became widely recognized parts of American pop culture well beyond the food world. Lagasse's television success helped establish the modern template for the charismatic, entertainment-driven celebrity chef format that numerous subsequent Food Network personalities would follow, and he built a substantial restaurant group and product line alongside his media career. Emeril Lagasse's combination of his serious New Orleans culinary training and his pioneering high-energy "Bam!" television persona has made him one of the most influential figures in the rise of the modern American celebrity chef.
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Julia Child
Julia Child studied classical French cooking at Le Cordon Bleu in Paris in the early 1950s after moving to France with her husband, and she went on to co-author the landmark 1961 cookbook "Mastering the Art of French Cooking," which introduced sophisticated French technique to American home cooks. Child became one of the first major television cooking personalities in the United States with her 1963 debut series "The French Chef" on public television, using an unpolished, conversational, and famously good-humored on-camera style that was highly unusual for cooking instruction at the time. Child's approach demystified French cuisine for a mainstream American audience that had largely viewed it as intimidating and inaccessible, and she remained a prominent figure in American food media for decades, influencing generations of both home cooks and professional chefs. Julia Child's combination of her classically trained French technique and her pioneering, warmly approachable television teaching style has made her one of the most influential figures in the history of American cooking.
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