WEBVTT - Emeril Cooks Celebrates NOLA Dining

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<v Speaker 1>This is Bloomberg Business Week with Carol Masser and Bloomberg

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<v Speaker 1>Quick Takes Tim Stinovic on Bloomberg Radio. I gotta say

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<v Speaker 1>that we are so blessed with having the best of

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<v Speaker 1>the best when it comes to the world's great chefs,

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<v Speaker 1>and that includes our next guest, Emerald Legassie is in

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<v Speaker 1>the house World Renow chef and restaurate Tour host of

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<v Speaker 1>Emerald Cooks on Roku. We're gonna talk about that in

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<v Speaker 1>just a moment. Uh. And he's here in our interactive

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<v Speaker 1>broker's studio. So delighted. Welcome, Thank you, thanks for having me.

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<v Speaker 1>How are you doing. I'm awesome. You're awesome. You get

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<v Speaker 1>a lot going on, well, a lot going on because

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<v Speaker 1>we are you know, we We just debuted a couple

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<v Speaker 1>of weeks ago the Tailgate Show on Roku, and now

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<v Speaker 1>Friday we debut the Emerald Cooks. It's kind of like

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<v Speaker 1>a kind of like the Essence of Emerald Show. But

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<v Speaker 1>speaking of the Essence of Emerald, that just wasn't enough

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<v Speaker 1>of them, so they bought the Library of Essence of

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<v Speaker 1>Emerald and Emerald Live. So you now have an Emerald

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<v Speaker 1>channel on Roku that you can just go on and

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<v Speaker 1>stream when you want and catch maybe some old Emerald

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<v Speaker 1>Live shows or some new Emerald cook shows, which also

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<v Speaker 1>just speaks to you, like how much content you have

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<v Speaker 1>created over how many years. It's it's been a few years.

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<v Speaker 1>I'm not trying, no, no, no, no, It's been a

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<v Speaker 1>few years and a lot of content and it continues.

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<v Speaker 1>You know. It's just like it doesn't stop because the

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<v Speaker 1>restaurant business doesn't stop. If once you stop, then the

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<v Speaker 1>customer stops, the excitement stops, you know, the creativity has

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<v Speaker 1>to keep going on and you have to keep driving

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<v Speaker 1>every single day. So that's that's the message of the

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<v Speaker 1>staff every day. Let's get up today and let's try

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<v Speaker 1>to do a little bit better than we did yesterday,

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<v Speaker 1>and let's make it exciting so that the guests are

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<v Speaker 1>excited to come back. Well, it's interesting, I mean, I mean,

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<v Speaker 1>I want to get back to the program in the

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<v Speaker 1>show and in just a minute, but before we do that,

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<v Speaker 1>I want to get an update from you about what's

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<v Speaker 1>been happening over the last couple of years. Um, because

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<v Speaker 1>when we do SEP in the morning, and speaking of

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<v Speaker 1>sometimes things do stop. And we saw the world shut

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<v Speaker 1>down during the pandemic, and I know that the fact

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<v Speaker 1>of the restaurant industry so much you had to close

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<v Speaker 1>some restaurants during the pandemic. Talk about what the last

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<v Speaker 1>two and a half years for like for you? I?

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<v Speaker 1>You know, I was closed for a little over two years.

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<v Speaker 1>Um uh do you ever think about that? It's amazing?

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<v Speaker 1>But you know that's good. There's good and bad, right,

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<v Speaker 1>So A good thing is is that it gave me

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<v Speaker 1>a chance to really be at home, which I never

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<v Speaker 1>really had a lot of time to be at home

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<v Speaker 1>with the family. It gave me a chance to really

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<v Speaker 1>sort of dig in my inner soul to say, Okay,

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<v Speaker 1>where are we here? And you know, where do we

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<v Speaker 1>want to go? And how are we going to get there?

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<v Speaker 1>Because some things are great and some things on so great,

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<v Speaker 1>And so what happens to close seven restaurants? Um, we

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<v Speaker 1>have five open now, not counting the amazing uh B

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<v Speaker 1>Shrow at sea at Carnival Cruise Line soon to be two.

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<v Speaker 1>We're announcing that next week we're going to do our

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<v Speaker 1>second uh emeraldst B Strow on a new ship called Celebration,

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<v Speaker 1>where the first restaurant is on Mardi Gras. Go figure.

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<v Speaker 1>But getting back to the rest strump business. It was.

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<v Speaker 1>It was a difficult time because there's no revenue coming in.

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<v Speaker 1>But I kept my staff for for the five restaurants. So, um,

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<v Speaker 1>you know, that's expensive, very expensive, and obviously a very

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<v Speaker 1>a big commitment to the communities that we're in too.

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<v Speaker 1>In Las Vegas. How many people is that? Well, I

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<v Speaker 1>went from a little less than eight staff members right

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<v Speaker 1>now we have just a little under eight hundred. So

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<v Speaker 1>but I don't know where they went. That's that's the

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<v Speaker 1>other thing. You talked to restaurant tours and chefs. It's like,

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<v Speaker 1>you know, the labor pool out there. Talked to Danielle,

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<v Speaker 1>talked to Erica Pare, etcetera. Where do they go? It's like,

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<v Speaker 1>you know, I talked to my doctor friend. He's having

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<v Speaker 1>trouble getting a nurse. You know, it's just it's crazy.

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<v Speaker 1>We've talked about it with the economist market watchers. It's

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<v Speaker 1>just like, how is it persistently that so many people

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<v Speaker 1>have just kind of left the workforce and stayed out

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<v Speaker 1>of it. And some of it I get of retirees

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<v Speaker 1>and sort of that's not necessarily the case, but you

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<v Speaker 1>know what his his's the thing is that, um, the

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<v Speaker 1>majority of those people went retirees or even close to

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<v Speaker 1>being retires. They were you know, they were young people, twenties, thirties, forties,

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<v Speaker 1>right that you know, still had a lot in them

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<v Speaker 1>and a lot more to go. But I just don't

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<v Speaker 1>it's it's so difficult these days, uh, staffing supplies, purveyors.

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<v Speaker 1>I mean, it's still you still today. I mean we're

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<v Speaker 1>we are working on a renovation project right now, and um,

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<v Speaker 1>you don't have to order stoves like a year in advance,

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<v Speaker 1>you know, ten months in advance. Because it used to

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<v Speaker 1>be like you could pick up the four O case

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<v Speaker 1>six months, six weeks, you know, boom. Now now it's

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<v Speaker 1>it's not like that at all. It's it's all the

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<v Speaker 1>way around. So it's still as persistent problems. It's it's

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<v Speaker 1>it's difficult operating out there. But you know what, what

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<v Speaker 1>what what you have to do is you gotta pull

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<v Speaker 1>back the reins and you gotta go back and say okay,

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<v Speaker 1>and then you got to go to the team and say, right,

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<v Speaker 1>how are we going to do this better? And how

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<v Speaker 1>are we you know, we've already passed survival, right, so

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<v Speaker 1>we're already passed that stage gate one is gone, so

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<v Speaker 1>you know, how how we how are we going to

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<v Speaker 1>get there? I have to say, I'm in the k

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<v Speaker 1>on Twitter is saying please tell him my wife and

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<v Speaker 1>I missed his restaurant in the South Beach. Yes, yes,

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<v Speaker 1>we had a great restaurant, a couple of great restaurants

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<v Speaker 1>in Orlando as well. But you know that you gotta

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<v Speaker 1>do what you gotta do, said Bam. I'm just gonna

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<v Speaker 1>tell you. I'll make it. I'll make the story really quick.

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<v Speaker 1>You're ready. Because there's there's a lot that we do.

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<v Speaker 1>Back in the old days when I was doing Essence

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<v Speaker 1>of Member, we're doing eight shows a day, and so

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<v Speaker 1>you guys know television, it's unheard of to do eight

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<v Speaker 1>shows a day, Okay, unheard of, right, So being a

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<v Speaker 1>food show, we do three four shows, try and get

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<v Speaker 1>for lunch, we had we had what we called a

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<v Speaker 1>shift table, So all the food that we cooked, we'd

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<v Speaker 1>put on that table because the staff wanted to eat it.

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<v Speaker 1>That's that's that's why I would be yeah, that's all right.

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<v Speaker 1>So we would come back after after the lunch break,

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<v Speaker 1>and all of a sudden, it's a very tiny crew,

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<v Speaker 1>you know, four camera, one stage person, people in the

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<v Speaker 1>control room, etcetera. And all of a sudden the camera people,

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<v Speaker 1>you know, they need all this food. All of a sudden,

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<v Speaker 1>I'm like I'm losing them. And so Bam came about

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<v Speaker 1>waking everybody up to like, yes, can I get your

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<v Speaker 1>attention everybody, because we've gotta got three more shows to

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<v Speaker 1>do it? Did I'm hoping my producer Paul Brannan is

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<v Speaker 1>not listening, because he's going to be like that when

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<v Speaker 1>we're not paying attention. Exactly, take it away, Paul, he said,

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<v Speaker 1>starting tomorrow is gonna be doing. You had a question, Oh,

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<v Speaker 1>I know, I'm just I think that's just fantastic. Um, so,

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<v Speaker 1>how do you feel about the way that kitchens are

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<v Speaker 1>portrayed in media today? You think about a show like

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<v Speaker 1>The Bear, for example, that got so much attention. Yeah,

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<v Speaker 1>I mean, you know the world has changed and so

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<v Speaker 1>is television. Right so you know, we're we're in a

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<v Speaker 1>place right now where people are really thriving on this

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<v Speaker 1>competition stuff. And um, you know, I could have been there.

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<v Speaker 1>I've been I'm a guest guest John, a couple of them,

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<v Speaker 1>you know, Gordon and Top Shelf, etcetera. But um, I

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<v Speaker 1>didn't want to be in that arena. That's just not

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<v Speaker 1>the arena that I want to be. I want to

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<v Speaker 1>teach people how to cook. I want to I want

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<v Speaker 1>to take the I want to take the you know,

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<v Speaker 1>just the whole intimidation factor out of like what what

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<v Speaker 1>cooking is, or what shopping is or what wine is. Right,

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<v Speaker 1>all right, hang on a second, Emerald, bam bam. Now

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<v Speaker 1>come on, bam bam. Thank you. We're gonna come back

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<v Speaker 1>with the Emerald Legazzi. Emerald Legassi is still with us,

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<v Speaker 1>you know, um well owns restaurants. He's a chef, has

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<v Speaker 1>been doing it for a long time. He's also a

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<v Speaker 1>host of Emerald Cooks and Roku. There's a bunch of

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<v Speaker 1>programming all of his going on Roku. Um, where do

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<v Speaker 1>I want to start. We want to talk about Cruse ships.

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<v Speaker 1>I want to go back there because you guys you

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<v Speaker 1>got deals with Carnival and your food, your restaurants. Right,

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<v Speaker 1>it's my It's really my food, and it's a it's

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<v Speaker 1>a remarkable experience working with the staff. You know, first

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<v Speaker 1>of all, it's worldwide people, so from all over the world.

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<v Speaker 1>The kitchen staff Pom and at least from India. UM

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<v Speaker 1>it's been an absolute pleasure working with them. Of course

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<v Speaker 1>I'm a huge fan of the president, Christina, and of

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<v Speaker 1>course Arnold, who's really a driving force. But it's been

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<v Speaker 1>a remarkable, remarkable experience working with them because it's not

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<v Speaker 1>just about like, Okay, here here's a dish that you

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<v Speaker 1>can do. It's about training, training manuals, working with the

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<v Speaker 1>kitchen team, the food and beverage team, and then doing

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<v Speaker 1>a really really awesome job executing because what they do

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<v Speaker 1>really well is execute well how do you So, how

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<v Speaker 1>do you do that when it comes to consistency in

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<v Speaker 1>a floating city as you've described it before, Carol, but

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<v Speaker 1>also you know in Las Vegas and Florida, how do

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<v Speaker 1>you do it? Yeah? So it's it's not easy, but

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<v Speaker 1>you know what, um, you know, I've been, I've been

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<v Speaker 1>to the route where I've had many many restaurants, and

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<v Speaker 1>obviously since the pandemic and by choice, I've really tailored

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<v Speaker 1>that down to now where it's manageable. Great people, great team.

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<v Speaker 1>Can't win a Super Bowl without a great team, right,

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<v Speaker 1>It's not just a quarterback, So you can't. You can't,

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<v Speaker 1>you know, you gotta have a great team and great leadership.

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<v Speaker 1>Um so, Um, you know, I just tried to remind

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<v Speaker 1>the staff every day that we're gonna get up and

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<v Speaker 1>we're gonna do a little bit better than we did yesterday.

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<v Speaker 1>And um, it's it's a constant it's a constant movement.

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<v Speaker 1>It's every day we're just pushing and pushing and pushing,

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<v Speaker 1>whether it's service or whether it's the food, the seasonal menu, etcetera, etcetera.

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<v Speaker 1>It's just it's it's a constant, constant push. But once

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<v Speaker 1>you're in it, and that's I've been in it since

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<v Speaker 1>I was ten years old, so you it's very hard.

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<v Speaker 1>Once it gets in your blood, it's very hard to

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<v Speaker 1>you know, to you know, I thought at times that

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<v Speaker 1>I wanted to do something else. Wow, I'm gonna become

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<v Speaker 1>a wine guy, you know, gonna you know whatever. It's No,

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<v Speaker 1>it's not gonna happen. No, No, it gets in. It

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<v Speaker 1>gets in your blood. And uh, you know, I have

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<v Speaker 1>I have four kids. Um My son is the only

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<v Speaker 1>one interested in the business. And uh, the girls are

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<v Speaker 1>just kind of ones a c p A you know

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<v Speaker 1>once Uh also valuable when you're running a business. Yeah,

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<v Speaker 1>you know, one does make up massage. The other one

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<v Speaker 1>is a senior in high school soon to go to college.

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<v Speaker 1>So they're interested, but they're not interested. And you know,

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<v Speaker 1>many times the girls have told me, you know, dad,

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<v Speaker 1>why do I want to do this? It's that's it's

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<v Speaker 1>too much work. Okay, What do you cook at home

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<v Speaker 1>when you're with your whole family? It depends. I'm a

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<v Speaker 1>very seasonal kind of weather kind of guy. I love seafood,

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<v Speaker 1>I love fish, So that's usually what kind of comes

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<v Speaker 1>to the top. But it could be a great roast chicken,

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<v Speaker 1>it could be bowling as it could be uh, you know,

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<v Speaker 1>it could be after after spending, but after spending they

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<v Speaker 1>have spending twelve hours, you know, shooting cooking. Do you

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<v Speaker 1>actually want to come home and cook? What do you

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<v Speaker 1>order out? No? Do very very rarely. I don't need

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<v Speaker 1>I don't really eat fast food, and I don't really

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<v Speaker 1>very very occasionally do we order out? Mostly Vietnamese food

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<v Speaker 1>in New Orleans has such an incredible Vietnamese population and

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<v Speaker 1>such incredible Vietnamese food. So that's really I guess that

0:11:16.840 --> 0:11:19.319
<v Speaker 1>would be called ordering out, I guess right. And having

0:11:19.800 --> 0:11:24.320
<v Speaker 1>far and bombies and and rolls, you know, spring rolls

0:11:24.400 --> 0:11:27.800
<v Speaker 1>delivered to your house. Maybe that that's love New Orleans.

0:11:27.880 --> 0:11:31.599
<v Speaker 1>I do. Yeah, well, I moved there in a D

0:11:31.760 --> 0:11:34.320
<v Speaker 1>two to take over Commander's Palace. I fell in love

0:11:34.360 --> 0:11:37.160
<v Speaker 1>with the city, the architecture, the music. Of course I

0:11:37.160 --> 0:11:41.000
<v Speaker 1>have a little slight background in music, so that that

0:11:41.480 --> 0:11:46.080
<v Speaker 1>people yeah later um, and then all of a sudden,

0:11:46.080 --> 0:11:48.000
<v Speaker 1>I just fell in love. The food is just it's

0:11:48.040 --> 0:11:52.440
<v Speaker 1>one of America's greatest food cities. In my opinion, I

0:11:52.440 --> 0:11:55.880
<v Speaker 1>think people in New Orleans, even after the pandemic, eat

0:11:55.960 --> 0:11:58.880
<v Speaker 1>dollar for dollar to eat better than most places in

0:11:59.280 --> 0:12:03.120
<v Speaker 1>the world, and certainly in this country. Uh. It has

0:12:03.440 --> 0:12:06.640
<v Speaker 1>you know, hundreds of years of traditions, so you know,

0:12:06.679 --> 0:12:09.280
<v Speaker 1>it's not just about Creole or Cajun and so there's

0:12:09.280 --> 0:12:11.200
<v Speaker 1>a lot of history. There's a lot of tradition there.

0:12:11.679 --> 0:12:14.480
<v Speaker 1>And now you know, you add all of the ingredients

0:12:14.520 --> 0:12:18.080
<v Speaker 1>and techniques from other cultures that are influencing you know,

0:12:18.120 --> 0:12:21.760
<v Speaker 1>the city besides you know the Cajun and Creole aspect

0:12:21.800 --> 0:12:25.400
<v Speaker 1>of it, and it's really really just a remarkable food city.

0:12:25.440 --> 0:12:27.640
<v Speaker 1>It really is whether you whether you know, whether you

0:12:27.679 --> 0:12:29.560
<v Speaker 1>go down the street and just have a simple poor

0:12:29.640 --> 0:12:33.079
<v Speaker 1>boy or whether you go to a traditional classic place

0:12:33.160 --> 0:12:37.320
<v Speaker 1>like Antoine's or Commander's Palace or Galatoise, or whether you

0:12:37.400 --> 0:12:40.280
<v Speaker 1>go to one of the you know, the more modern

0:12:40.320 --> 0:12:44.880
<v Speaker 1>restaurants like Susan Spicer or Emeralds or whatever. It's it's

0:12:44.920 --> 0:12:48.040
<v Speaker 1>just it's really it's really a remarkable place. I think

0:12:48.160 --> 0:12:54.480
<v Speaker 1>New York, um and New Orleans is really what's really

0:12:54.559 --> 0:12:58.240
<v Speaker 1>happening food cities. Uh, in my eyes, at least, that's

0:12:58.280 --> 0:13:01.000
<v Speaker 1>that's what's happening. I used to be able to say

0:13:01.000 --> 0:13:04.200
<v Speaker 1>other cities, but since the pandemic that I put the

0:13:04.240 --> 0:13:06.360
<v Speaker 1>brakes on on that. Well, you know, and I do

0:13:06.480 --> 0:13:09.920
<v Speaker 1>wonder when you look at um big issues that are

0:13:09.960 --> 0:13:12.080
<v Speaker 1>facing the food industry. You know, we've talked a lot

0:13:12.120 --> 0:13:15.960
<v Speaker 1>about supply chains, right with Russia, the invasion of Ukraine,

0:13:16.040 --> 0:13:21.600
<v Speaker 1>and you know, um costs, climate change, innovation, There's some

0:13:21.640 --> 0:13:23.720
<v Speaker 1>disruption going on a lot of it. I mean, what

0:13:23.800 --> 0:13:25.559
<v Speaker 1>do you think about what's front and center for you?

0:13:26.040 --> 0:13:29.240
<v Speaker 1>Someone who has been so innocent's scutting. It's gotten very

0:13:29.360 --> 0:13:34.720
<v Speaker 1>very hard, very difficult to operate. Restauranateurs are having a

0:13:34.720 --> 0:13:38.520
<v Speaker 1>hard time because courser through the roof, labors through the

0:13:38.600 --> 0:13:42.719
<v Speaker 1>roof if you can find them. Um, you know, I'm

0:13:42.760 --> 0:13:46.199
<v Speaker 1>really tired of everybody blaming everything on COVID. It's like, people,

0:13:46.559 --> 0:13:48.960
<v Speaker 1>let's get over that right now. Okay, forget it, it's gone.

0:13:49.000 --> 0:13:51.360
<v Speaker 1>It's not going away. Okay, I'm sure in a couple

0:13:51.400 --> 0:13:53.960
<v Speaker 1>of weeks there's going to be another variants that's gonna

0:13:54.280 --> 0:13:56.720
<v Speaker 1>you know, that's gonna happen or whatever. It's not going away,

0:13:56.760 --> 0:14:00.200
<v Speaker 1>So face the world. But quit making excuses about why

0:14:00.240 --> 0:14:02.120
<v Speaker 1>is it taking me a year to get a stove

0:14:02.200 --> 0:14:04.640
<v Speaker 1>instead of like six weeks or eight weeks like before.

0:14:05.320 --> 0:14:07.040
<v Speaker 1>And the first thing you want to do is, you know,

0:14:07.120 --> 0:14:10.280
<v Speaker 1>is blame everything on on COVID. I'm just really tired

0:14:10.280 --> 0:14:13.800
<v Speaker 1>of that. Um, it's like enough enough. I mean, let's

0:14:13.840 --> 0:14:16.640
<v Speaker 1>let's get over it. If we haven't figured out at

0:14:16.640 --> 0:14:18.920
<v Speaker 1>this point in the world how to live with it,

0:14:19.200 --> 0:14:21.720
<v Speaker 1>we were in trouble, maybe you should go bury yourself

0:14:21.840 --> 0:14:25.160
<v Speaker 1>under a tree. I mean really and truly, it's you know,

0:14:25.640 --> 0:14:28.680
<v Speaker 1>it's just come on, let's just move on. It does

0:14:28.800 --> 0:14:30.520
<v Speaker 1>make you wonder, like why we haven't figured it out.

0:14:30.840 --> 0:14:34.320
<v Speaker 1>I've got thirty seconds left here. Oh no, I'm staying

0:14:34.320 --> 0:14:36.400
<v Speaker 1>for another segment. I told you you're gonna come back

0:14:36.440 --> 0:14:38.040
<v Speaker 1>with your son, and we have a bottle of line

0:14:38.040 --> 0:14:40.400
<v Speaker 1>and we're gonna do um last night. You want to

0:14:40.440 --> 0:14:44.680
<v Speaker 1>leave with our audience? Um, really and truly and I'm

0:14:44.720 --> 0:14:47.120
<v Speaker 1>not one to like just you need to really check

0:14:47.120 --> 0:14:50.720
<v Speaker 1>out Emerald Cooks on on on Roku channel. It's an

0:14:50.720 --> 0:14:55.200
<v Speaker 1>awesome show. It's very personal because the guests that I

0:14:55.240 --> 0:14:58.960
<v Speaker 1>have on on Emerald Cooks, it's the shrimp person, it's

0:14:58.960 --> 0:15:01.480
<v Speaker 1>the oyster person, it's the two ladies that are making

0:15:01.520 --> 0:15:06.200
<v Speaker 1>sucking exactly and and it's really uh and a lot

0:15:06.240 --> 0:15:09.160
<v Speaker 1>of these people, especially the Tailgate show, never been to

0:15:09.240 --> 0:15:12.280
<v Speaker 1>New Orleans and so that's what makes it even more special,

0:15:12.640 --> 0:15:15.120
<v Speaker 1>very special for us. On this Wednesday, Emerald be Well,

0:15:15.200 --> 0:15:16.800
<v Speaker 1>thank you so much, Thanks so much for having me.

0:15:16.800 --> 0:15:18.520
<v Speaker 1>Emeral Legassie. This is Bloomberg