may be customized for cooking, but she’s also a fishing machine. Lagasse and his team are sportfishermen to the core, fishing every tournament they can.
“We try to keep our crew happy, so we do some serious cooking,” Lagasse says. “Tomorrow we’ll do steak sandwiches with caramelized onions and cheese. Then we’ll do some lamb chops on Saturday for a snack.”
Lagasse is equally serious about fishing. He registers for every tournament he can. But owning aldente is also about family time and having fun on the water with friends.
“Just being anywhere on the water, the atmosphere, it’s very peaceful,” Lagasse says. “It can change your whole attitude. I have to have that. I don’t mind working hard—and I do, I work a lot of hours—but I couldn’t do that if I didn’t have this. The water, it keeps me balanced. It’s not easy. I want to fish more, but I keep getting sucked back into the work thing. What can I say: It’s my passion. My love is food. I’m always thinking about food and where we’re headed next.”
He pauses, casting a thousand-yard stare out the port-side salon window before returning mentally to the conversation.
“Such as reinventing the fast-food business,” he adds, with a mischievous twinkle in his eyes. “Fast food is terrible because they designed it terrible. So I’ve figured out a way to make it delicious.”
Keep your lines in the water, folks. Team Emeril Lagasse isn’t done yet.