Eight questions with Emeril Lagasse

By Melissa Arseniuk

Monday, Nov. 16, 2009 | 4:49 p.m.

IS Photography/ImagesofVegas.com

Karina Smirnoff and Emeril Lagasse at his Carnival du Vin in the Palazzo.

The Carnivale du Vin brought together many of the top chefs in the country: Emeril Lagasse, Wolfgang Puck, Mario Batali, Bradley Ogden… most of the big names were at the Venetian this weekend.

The Sun caught up with eight of the culinary heavyweights and asked them eight questions, including their take on their signature dishes, restaurant trends, favorite kitchen gadgets, and what they would have for dinner if they had just one last supper to enjoy.

Chef #1: Emeril Lagasse

How many restaurants do you currently have?

I have 12.

What would you say your signature dish is? What defines you as a chef?

I’ve been around for 30 years, if you don’t know them by now go back to sleep on the bus. Barbecued shrimp, there’s one banana cream pie with banana-crusted caramel, rack of lamb, it goes on and on and on. I mean, I’ve been doing this for a long time. How old are you?

What did you have for breakfast this morning?

I had breakfast with my kids so they had eggs and pancakes and orange juice, the typical American breakfast that you’d have with your kids.

What is your favorite food-related trend right now?

I don’t know, I don’t follow trends; I get up in the morning and I’m out to set them.

What would you have at your last supper?

I’d probably have some truffles for sure.

Who would cook it?

I’d probably have my wife do it.

What is your favorite Vegas-based restaurant (other than your own)?

That’s tough, that’s tough, that’s really tough. Everybody in the world is here so that’s tough. I couldn’t give you that answer.

What’s your favorite kitchen gadget?

Probably my knife.

Next Chef: Wolfgang Puck

Jump to: Emeril Lagasse, Wolfgang Puck, Mario Batali, Bradley Ogden, Kerry Simon, Sammy Hagar, Nancy Silverton, Mark Tarbell.