Tournament of Roses will “kick it up a notch” in 2008 with a Grand Marshal known for good food, good times and good fun

Who knew that a kid working in the local Portuguese bakery would burst with a bam(!) into the culinary scene, opening a series of successful restaurants, hosting popular TV shows and becoming one of the most recognizable chefs of all time?

The Tournament of Roses has named Chef Emeril Lagasse as the Grand Marshal for the 2008 Tournament of Roses.  Themed Passport to the World’s Celebrations, the 2008 Rose Parade will pay tribute to festivities from around the globe. 
As Grand Marshal, Emeril Lagasse will ride in the 119th Rose Parade in front of a worldwide television audience, and toss the coin before the 94th Rose Bowl Game on January 1, 2008.

“Emeril Lagasse is the very best ambassador for our theme, Passport to the World’s Celebrations.  Food is an integral part of celebrations and traditions around the world and Emeril is a master at bringing us all a taste of the fun and excitement through his culinary skill and creativity.” said CL Keedy, president of the Tournament of Roses.  “I can’t think of an individual who better personifies the spirit of our theme and can hardly wait to see the energy he brings to Colorado Boulevard as he leads us in our favorite New Year’s Day celebration.” 

“It is truly an honor to be a part of one of our country’s most beloved New Year’s Day traditions,” said Grand Marshal Emeril Lagasse.  “In my hometown of New Orleans, we are all about celebrating traditions with family and friends.  I look forward to beginning 2008 with the Rose Parade, and paying tribute to the festivities and traditions from around the globe.”

Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He earned a degree from the respected culinary fortress, Johnson and Wales University, and later received an honorary Doctorate degree from the university. Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander's Palace, where he was executive chef for seven and a half years.

Lagasse is now the chef-proprietor of nine restaurants including three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami.

His restaurants consistently win critical praise and top ratings.  John Mariani of Esquire magazine dubbed Emeril's Restaurant “Restaurant of the Year” in 1990.  In 1991, he received the coveted Wine Spectator “Grand Award.”   In 1999, People magazine named Emeril one of the “25 Most Intriguing People of the Year” and in 1998 he was chosen as “Chef of the Year” by GQ magazine.  In 2004, Restaurants & Institutions magazine named him “Executive of the Year.” 

Lagasse is also a best-selling author.  In 1993, he published the best-selling cookbook “Emeril’s New New Orleans Cooking” which introduced his creative approach to Creole cuisine. Eleven other books have followed and as of 2005, 4.2 million copies of Lagasse’s books have been sold.

In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage programs creating developmental and educational opportunities for children.  Lagasse's corporate office, Emeril's Homebase, based in New Orleans, houses Lagasse's restaurant operations, as well as cookbook and recipe development and testing, product shipping, the emerils.com Web site, and a store front for Lagasse's signature products.

Despite his success, Emeril remains devoted as ever to using fresh, top-quality ingredients and employs cottage industry ranchers, farmers and fishermen to ensure that he always gets the best. He constantly invents new recipes, much to the delight of his regular customers and the fans of his Food Network specials and shows Emeril Live and Essence of Emeril.  Emeril lives with his wife Alden, son Emeril, Jr. and daughter Meril.

For additional information, please call (626) 449-ROSE, the 24-hour hotline, or visit www.tournamentofroses.com.