Emeril Lagasse is a French-Portuguese-American restaurateur and he’s the chef-owner of numerous renowned restaurants around U.S. He, also as an author, a tv star, and percussionist is known as the Multi-tasker. All his restaurants are highest rated in the culinary world. This multitasked has become an awardee of the James Beard award and he is recognized for his Creole and Cajun Cooking technique. And who says chefs are not paid well? Emeril Lagasse’s food makes around $150 million annually. That’s really big for chefs, isn’t it?
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente.
Happy Labor day !
Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.