Authors

Scott Pajak

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Document Type

Video

Publication Date

5-15-2020

Publisher

University of Nevada, Las Vegas

Publisher Location

Las Vegas (Nev.)

Abstract

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.

Keywords

Guest chef; Alumni; Cooking during quarantine

Disciplines

Civic and Community Engagement | Food and Beverage Management | Social Media

File Format

mp4

File Size

1355.987 KB

Run Time

00:39:34

Language

English

Comments

Contact Information

UNLV College of Hospitality MARGARET HAUSBECK 702-895-1052 margaret.hausbeck@unlv.edu

Event Sponsor

The Harrah College of Hospitality Alumni Board

The Harrah College of Hospitality

Rights

IN COPYRIGHT. For more information about this rights statement, please visit http://rightsstatements.org/vocab/InC/1.0/

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