Emeril's Love Letter to New Orleans (wall of words) tl dr

Dear New Orleans,

I first came to this city in 1982 to take over from Paul Prudhomme as the head chef of Commander’s Palace in the Garden District. I came to town driving a beat up, broken Volkswagen with a hole in the floor on the passenger side, leaving behind my job in Cape Cod and my home state of Massachusetts. I came for the opportunity, and the experience to work with the Brennan family. Working with Ella and Dick Brennan meant receiving an Ivy-level education in the restaurant/hospitality field. They embraced me and allowed me to become a professional restauranteur, a culinary spokesperson. It was the most incredible training ground anyone could ask for. What I didn’t know at the time was that I was not just getting an incredible job, I was about to fall in love and build a life doing what I love most, and that no other place would ever be home again.
I realized quickly that in order for me to fill the shoes of head chef, I needed to embrace the city of New Orleans and understand the history and roots of Louisiana. There are a lot of cities that have history, but there aren’t many that can say they have a history of over 400 years of cuisine. So in my time off, I drove into the country to visit with farmers, drove out to fishing ports and jumped on fishing boats to fish with locals. I learned the culture, learned the history, and researched the roots of Louisiana as a way to understand the food. Whether it was the Creoles in New Orleans or the Acadians who settled in the swamps and backcountry, Louisianians were passionate about flavor, and food encompassed their lives day in and day out. I realized that New Orleans and the great people of the city loved food and ingredients as much as I did. It was a feeling that deeply resonated with me; the city was truly a culinary mecca. I could explore my passion in a serious and deep way here. It was like a blank canvas in front of me on which I could create anything I wanted.
I learned that in New Orleans, in matters of food, there are no rules, no one way of doing things. But you better bet that whatever you do, New Orleanians expect you to put your heart and soul into it. I learned that if I could take care of them, I would be successful. New Orleanians are the toughest foodies out there. If you can satisfy them with your food, you’ve got a pretty good shot at standing. As this was happening, I realized the importance and foundation of what I was trying to do as a chef. My philosophy at the restaurant became ingredient-based cooking. It was all about the ingredients and where they come from, connecting with the soil and sea right in my backyard. I realized if I used the best ingredients, my food would be good, too. I realized that the abundance of indigenous ingredients of South Louisiana would allow me to push the envelope. I started making my own Worcestershire, my own andouille, bread, etc. Any success I was developing in the kitchen was because of what New Orleans and our local fisheries and farms could offer. When you think about New Orleans, you think about its cuisine, you think about the culture and the history intertwined in that cuisine. That’s what New Orleans is all about for me. That’s the way I was going to make a change, how I was going to evolve my passion and make my mark as a chef here in this great city of food.
I’ve been in the Warehouse District for 25 years. I was one of the first residents of the neighborhood. There weren’t even streetlights when I opened Emeril’s. But I lived in the Warehouse District and I saw opportunity. I saw a neighborhood that could be something special. I can’t imagine having done what I’ve done anywhere else. New Orleans allowed me to be a pioneer, to take the chances and risks and go for it because I was passionate about what I was doing. It taught me that everything I do should be done with gusto. To have a good time, to share food, to show visitors our legacy of culture, music, architecture. To live each day like there isn’t a tomorrow. To bring that enthusiasm all day, every day. New Orleans is me. The city’s vibe is my vibe. The food is my food, the people are my people, and the Saints are my team! When people say they had an amazing experience at Emeril’s, it’s because of New Orleans. It’s because she encouraged my voice, my passion and taught me to approach each day with more heart and soul than the day before. New Orleans gave me the strong foundation on which to build my life, and for this I’m forever grateful.

I’m fortunate that I’m able to travel all over the world. But there’s still nothing like the airplane ride into the New Orleans airport. I breathe a happy sigh every time the plane touches down. It’s the feeling of coming home.
Thank you, New Orleans.
Love,
Emeril