Emeril Lagasse reflects on his evolution from a 'tyrant' in his younger days to a more mature leader who understands the complexities of the restaurant industry and prioritizes honesty and respect in treating staff.
Emeril emphasizes the struggles of staffing post-Covid, noting that it’s challenging to find team members in an industry that was drastically affected by the pandemic.
He shares insights from closing six restaurants, seeing it as an opportunity to rethink his direction in the culinary world, and to focus on his most cherished properties.
Lagasse speaks about his son, E.J., taking a lead role in the newly reopened Emeril's, representing a blend of legacy and fresh culinary exploration.
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