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Emeril: Isaac Is a Strong and Talented Chef

Chef Emeril Lagasse weighs in on saying goodbye to Fleur de Lys and shares his thoughts on Isaac.

By Emeril Lagasse
Farewell Fleur de Lys What did it feel like being in Fleur de Lys for its last meal as a restaurant?
Chef Emeril Lagasse: It was exciting and humbling to be at Fleur de Lys for the last meal. Hubert is an amazing chef and I was proud to be included in this farewell meal.

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Catch up on Top Chef on Peacock or the Bravo App. Were you impressed to still see your protégée, Isaac still in the competition?
Chef Emeril Lagasse: I was impressed to see Isaac was still in the competition, but I wasn't surprised. Isaac is a strong and talented chef, but also a fighter. I was happy to see that he was still hanging in there especially with some of his competitors who have been classically trained and worked in top kitchens all over the country. What did you think of Jeremy's winning dish?
Chef Emeril Lagasse: I thought that Jeremy's dish was well-executed and on the mark for Fleur de Lys. He really took the challenge to heart and delivered a well thought out and composed dish that was appropriate and delicious. It wasn't trying too hard either. Do you think Carl was too ambitious with his dish? And do you think that's what sent him home?
Chef Emeril Lagasse: Yes, I do think that Carl was too ambitious and that it is what sent him home. You have to take risks as a chef especially in a competition, but you need to be realistic. It would have been great if Carl could have pulled this off, but it just wasn't doable within the time that the chefs were given for the challenge. As a chef, it is important to know your limits. You have to keep pushing the limits, but know when something just isn't realistic and move on. What was your favorite part of this elimination challenge?
Chef Emeril Lagasse: My favorite part of this challenge was being at Fleur de Lys with Chef Keller and other great friends celebrating the history of the restaurant. With all of the new young chefs and techniques and ingredients, it is important to look back at classic restaurants and dishes and honor them. It was a special night.  

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