By Kelli Kennedy

Before there were Food Network icons and cultish produce, before farm-to-table was a philosophy and cake decorating became a competitive sport, there was Emeril Lagasse. And his is a life story best told by the kitchens that formed and informed him.

There was the Portuguese bakery where he washed dishes as a youngster, the pizzeria where he stretched dough in high school, the Asian restaurants where he learned the secrets of Chinese sauces, and of course the grand kitchen of New Orleans' iconic Commander's Palace, where he became head chef at 23.

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Source: http://www.brandonsun.com/