The word "bam" is almost as well-known as chef Emeril Lagasse himself. It's been a part of the celebrity chef's persona for as long as we can remember—so when we got a chance to speak with him at this year's Vegas Uncork'd , we had to ask: How did it all get started? And does he ever regret it? Here's what Emeril had to say about that three-letter word.

Do you remember the first time you used the word “bam”?

In the early days of starting the Food Network, I had a show called The Essence of Emeril . In the beginning days, there was no audience and there were not a lot of production people. It was basically just six camera people, a stage manager, myself, and a couple of people from the kitchen who would run out in between acts to re-set the stage. Because we had such an aggressive schedule—we were shooting eight shows a day—we would do three or four shows, then break for lunch. Being a food show, the finished dishes would get put off to the side. The camera guys and gals would just scarf everything imaginable. We’d come back after lunch and start shooting again, and I realized I might as well be alone. I would think, "Everyone here is practically sleeping because they ate so much." So I started kicking it up a notch by raising the spice level. “BAM!” came to wake them son-of-a-guns up. And that’s how it all began.

When you first said it, did you anticipate being such a big deal?

No. There were a lot of Emeril-isms in the day, both in the restaurant and certainly on television. But I never knew that it would be the phrase it is today.

When you’re in public, do people yell it out at you?

It’s often said.

Does it ever get old?

Oh, I mean, it is what it is. I just keep going with the flow.

If you could choose a new word to replace “bam,” what would it be?

I wouldn’t change it. I’ve tried it, believe me. I’ve tried “pow.” I’ve tried all kinds of things. Bam is just kinda me.

How have you changed as a cook from your time on Essence of Emeril to where you are today?

Well, it’s really amazing to see how it’s evolved. Not only from Essence of Emeril and Emeril Live , but I got into food television for a few reasons. First of all, the influence from my friend Julia Child, and secondly to influence the food scene in our country. I talked with my team and said, “We have this opportunity, and we should consider it. Because if we have the chance to make the food industry better in America—with better shopping, better purveyors, better farmers, better fisherman, better wine—it might be worth considering.

We wanted to really move the needle in terms of what American cuisine means. When I was coming up in the business I was studying in Europe and chasing restaurants, because they were so much more advanced than we were. I think we probably have caught up, if not surpassed them. It’s amazing to see how we’ve evolved. I don’t ever wake up thinking that I was the guy who moved that needle, but I do think that I may have contributed a little something. But it’s not about resting on our laurels. Emeril’s [in New Orleans] just turned 25 years old, the Fish House here in Las Vegas will be 20 this year. We just get up every day and try a little bit harder than we did yesterday.