Monday, November 26
Oh wait.. actually he isn't. At least not entirely...
Of course Emeril isn't really leaving the food Network (but Mario probably "really" is)-- just Emeril Live is. He's still got other shows and specials in the works.
FN peeps must have flipped and immediately sent a round of clarification emails out to everyone in the food blog universe (myself included) urging them to correct or clarify any information.
Here's the word from Carrie Welch, vp of public relations at Food Network:
'Emeril Live' has been an incredible journey and a great collaboration between Emeril Lagasse and Food Network for over ten years. Emeril has been the cornerstone of Food Network's success and helped pave the way for chefs on TV.Bascally, Essence of Emeril will continue production and Emeril Live will be done on Dec. 11. It will surely live on for many a month in reruns (and will slowly get pushed to more and more obscure time slots).
Food Network and Emeril look forward to continuing our long partnership and Emeril remains an integral part of the Food Network family.
And here's why I'm fine with Emeril Live ending:
- It wasn't live. True, Emeril was "alive" during the taping and in front of people, but it still--even after ten years--looked like an infomercial.
- I hated that he came out from a bookcase in the beginning. Why enter through a bookcase? Did he have to jiggle the candlestick on the wall to get back through?
- Even though it was live, it was incredibly old school with all the swap-outs used. Swap outs are done. This isn't a segment on morning television; this is 2007.
- It really looked like an infomercial. I know, I know... there was many a cooking tip to learn during each episode, but I thought at any minute Mr. Lagasse might try to sell me something that could dehydrate meats and blend me a margarita at the same time.
It's obvious that Emeril is a great talent and he truly shines in front of an audience. Now it'll be up to some intrepid new producers to figure out a way to utilize that talent in something a little more cutting edge.