Dennis wrote:

> Emeril started out as the chef at Commanders Palace in New Orleans and
> then opened up his own place. He was/is a chef and has cooked under
> pressure. If you ever caught the show where Julia Child visited him you
> would see that he can have a much better TV persona - its foodtv that
> has given him his current one.
>

I did happen to catch Emeril on a Julia Child show rerun a few months ago. He
was younger, thinner, more subdued. I can handle the BAM, but what bothers me
is his idea that if a little bit is good a lot of better. One BAM of icing
sugar as a garnish on a dessert is sometimes a nice touch, but 4 or five is too
much. He has a great crew doing his prep work, but he massacres a lot of the
things he does himself. When he grills meats the whole studio is full of smoke
and chunks of meat are often badly burned and unevenly cooked. When working
with cakes he usually breaks the cake during assembly.

Graham Kerr used to do a much better job of cooking and presentation on his
Galloping Gourmet show, and he was usually half ****ed.