University of Nevada, Las Vegas
Las Vegas (Nev.)
For our third installment we are excited to have Chef de Cuisine of Lagasse’s Stadium, Scott Pajak '03. Chef Scott will be showing us how to make their famous Crab Cakes!
A graduate of UNLV, Chef Scott worked in numerous restaurants around Las Vegas, including Planet Hollywood, New York New York Casino and TPC Country Club, where he prepared meals for participants on the PGA Tour.
In 2002, Chef Scott entered the kitchen at Emeril Lagasse’s seafood eatery Emeril’s New Orleans Fish House as a line cook. He worked in every position from saucier to butcher, eventually rising to the post of sous chef. He helped write the restaurant’s daily menus and showed off his creativity as he cooked for guests at the chef’s kitchen table.
In May 2011, Chef Scott was given the opportunity to lead his own team at one of Vegas’ biggest restaurants and sports venues, when he was promoted by Emeril Lagasse to chef de cuisine of Lagasse’s Stadium.
Guest chef; Alumni; Cooking during quarantine
Civic and Community Engagement | Food and Beverage Management | Social Media
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Cook Like a Rebel: Southern Style Crab Cakes with Chef Scott Pajak - Lagasse's Stadium Ep. 3.
Available at: https://digitalscholarship.unlv.edu/hospitality_cook/2