What you need to know
At a time when cooking shows are filled with gory showdowns, Emeril Lagasse says that’s just not her style.
The legendary TV chef spoke exclusively with PEOPLE at the 2025 Food & Wine Classic in Charleston, South Carolina, where he expressed that his passion lies in education, not competition, and that he takes every opportunity to pass on his hard-earned wisdom to the next generation of chefs.
Cameron Wilder / Charleston Food & Wine Classic
“What you see is what you get. I am who I am,” Lagasse explained. He emphasized that teaching, more than theater, has always been what drives him. “I enjoy the television aspect because I love teaching. I’m not interested in competition. I’m interested in getting your attention and taking the intimidation out of it and teaching you how to cook, ingredients, how to shop, how to pair with wine.”
That perspective is particularly poignant against the backdrop of his early television legacy. Lagasse was one of Food Network’s original popular personalities, and his series “Emeril Live” became a signature show. And after years of success, the show was canceled in 2007.
According to a report from Mashed, declining ratings and a change in the network’s programming priorities prompted the decision. At the time, executives told the celebrity chef: “It’s time to do something new.” His more modest daytime show, Essence of Emeril, also ended soon after.
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While Lagasse withdrew from his own show, the Food Network only doubled down on the competition in the years since. Today, the network’s programming slate includes a wide range of high-pressure cooking shows, from Guy Fieri’s Tournament of Champions (returning in 2025) to long-running series such as Fieri’s Guy’s Grocery Game and Bobby’s Triple Threat (currently in its fourth season) hosted by Bobby Flay. New productions like House of Knives (premiering in early 2025) also highlight the network’s heavy investment in competitive formats.
Even in a sea of competition, Lagasse maintains a steady, calm voice. His advice for home cooks is simple. Start small, develop your mastery, and don’t skimp on the process. “Keep it simple. Keep it fresh. Don’t overcomplicate it,” he shared.
He also mentioned Bolognese, which is famous for its many iterations, adding, “I’ve made Bolognese sauce probably 6,000 times and I’m still trying to perfect it.” For Lagasse, cooking is both an art and a science. “Learn the right way and don’t take shortcuts,” he urged.
With that mindset, he not only looks back fondly, but also looks forward. For him, the true legacy lies in what he gave. “I’m just trying to pass on the knowledge that I have and get people interested in cooking,” he said.
