Adore October 2019

The Pasta Lady By Michaela Bechler | photos by chris granger

N ew Orleans and Emeril Lagasse are a match made in food heaven. The chef and restaurateur's reach can be found across the city through his products and four New Orleans restaurants. The commitment to fresh, flavorful food culminates in the group's pasta program helmed by their very own Pasta Lady. Dana Gaudé is Emeril's Restaurants' inaugural Pasta Lady. On average, she cranks out 400 pounds of homemade pasta per week, and in especially busy times, can produce upwards of 150 pounds a day. How did she get here? "It kind of just happened," Gaudé says. After graduating from Louisiana State University, Gaudé moved to New Orleans and worked for Dan Esses's Good Eggs. After moving on to another opportunity, Emeril's

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ADORE • OCTOBER 2019