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Celebrity Chef Emeril Lagasse recently visited the Kaiserslautern Military Community Center to celebrate the release of his new book and perform an hour-long cooking demonstration for military members and their families.
The visit was Mr. Lagasse’s first international military cooking demonstration.
The Army and Air Force Exchange Service’s flagship location, the KMCC, served as the stage for a three hour book signing followed by a one hour live cooking demonstration.
Mr. Lagasse’s new book, “Farm to Fork,” was released worldwide May 29.
“By visiting Germany, I want to be able to say thanks to the military family for all that you guys are doing. That means a lot to me,” Mr. Lagasse said. “And if there’s one or two people in the audience that can take something away from a cooking demo, or by chatting with me during the book signing, and apply it at home to maybe learn a new dish or new technique, I think its a pretty great thing.”
During the book signing, U.S. Marine Gunnery Sgt. Ben Coleman presented Mr. Lagasse with a coin from the Wounded Warrior Center in thanks and appreciation for his visit to the KMCC.
“I am very thankful for Chef Emeril’s visit. It’s such a great opportunity,” Sergeant Coleman said.
Mr. Lagasse’s new cookbook focuses on using lots of fresh, locally available produce and picking out seasonal items to try and keep food fun.
Mr. Lagasse was accompanied on stage by Staff Sgts. Sheryl Stewart and Vilynthia Hawkins, chef services specialists for the 86th Airlift Wing. Both military chefs have a passion for cooking, similar to that of Mr. Lagasse.
“When I was little, I had to learn how to cook for five people, but that has helped develop my cooking passion, personally and professionally,” Sergeant Stewart said. “I love being in the kitchen.”
Sergeant Stewart, a native of New Orleans, and a graduate of the Institute of Technology for Culinary Arts in California, represented the 86th Services Squadron during the 2009 U.S. Air Forces in Europe Top Chef Competition.
Sergeant Hawkins happens to come from a family of cooking competitors, all with years of experience.
“It’s not every day where you get a call saying, ‘Hey, would you like to work with Emeril?’” Sergeant Hawkins said. “I came from a large family where everyone cooked. There was always healthy competition, but this is my first time being involved with such a large public event.”
More than 1,000 people were on hand for the cooking demonstration at the KMCC, and even more stopped by and said hello throughout the day.
