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NORTON - There is no truth to the rumor that when Chef Emeril hits a golf ball, it goes "BAM!"

Renowned chef Emeril Lagasse came to the Tournament Players Club of Boston in Norton Monday to host and play his sixth annual Golf Classic to support scholarships at his alma mater, Johnson & Wales University.

"I'm so proud. It's really amazing. We've come close to raising almost $3 million over these six years," said Lagasse, a Fall River native. "This year, we topped $425,000. We are very lucky in these economic times to be sold out every year.

"It just goes to show you the support for me in the industry, and for Johnson & Wales. These kids are the future."

The "kids" that Lagasse referred to, begin with four undergraduate students, each of whom will receive $10,000 this fall toward their culinary arts education at Johnson & Wales. They include Julie Southern of the school's North Miami campus in Florida; Chris Myer of the Charlotte, N.C., campus; Sophia Greenia at the Providence campus; and Javier Garcia in the Denver version of the culinary arts college. "Julie is an incredible student, a brilliant young lady," the TV chef said. "She interned for me in my Orlando restaurant. She actually went to school, but had to drop out. She really missed her education at Johnson & Wales, so she went to talk to the dean in our North Miami campus. She got some monies and, in less than three days, she's back at Johnson & Wales."

Student Myer in Charlotte entered school after serving in the armed services for four years.

"He's already a hero," Lagasse said. "These kids are all rock stars."

Under the single moniker, Emeril, Lagasse is a kind of rock star himself.

He is chef/proprietor of 10 restaurants, host of two TV shows and a food correspondent for ABC's "Good Morning, America," as well as a best-selling author of a dozen cookbooks.

More than 100 golfers, many representing national corporate sponsors, joined Lagasse on Monday for a friendly, yet competitive round of 18 holes at TPC of Boston, which was followed by an awards reception and ceremony.

"Every penny we get goes to the students," Lagasse said.

A 1978 graduate of Johnson & Wales in Providence, Lagasse learned his early culinary skills at a Portuguese bakery in his Fall River neighborhood.

He said the golf tournament combines many of his passions - his commitment to helping students, his appreciation for the sport he loves to play, his fondness for his alma mater and his love for New England.

"We really like it here," he added of the TPC Club. "It's a classic course, a very New England type of course, a PGA course and very challenging." Dressed in a matching light tan golfing ensemble and hat, Lagasse approached the first tee Monday and was asked, "What is your handicap?"

With a wry smile, he answered, "How many can you give me?"