Paul Prudhomme
Paul Prudhomme
Paul Prudhomme, also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines; he was credited with popularizing the cuisines, as well. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had previously owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote a number of cookbooks...
NationalityAmerican
ProfessionChef
Date of Birth13 July 1940
CityOpelousas, LA
CountryUnited States of America
My sister just went into the restaurant business recently. Most of my brothers are in the 60s and are retired. I'm the baby in the family.
We have been having a good time, and been cooking, ... You ought to see their faces. It's a joy, an absolute joy.
We cooked for 300 people in tuxedos the Saturday before the hurricane hit. Then we cooked for 1,200 people in National Guard uniforms the Sunday after it hit.
We need to get open. We've been here 26 years and we've had storms. We've been through lots of storms.
After failing four times and after working for other people and realizing that nobody paid attention to the food like they should have, we wanted to just pay attention to the food and service.
As times changed and families couldn't keep their help, they would open restaurants, and that is how great restaurants got started.
I've discovered a lot more of the world. My seasonings are sold in 35 countries. I've been to them all, and I take cooking lessons wherever we go.
That's my job, to lift people up with great food.
We have a responsibility as citizens to do what we can for each other. It makes people happy. They eat it and when they see me later they want to hug me, to touch me, because Louisiana food is emotional food. It has a lot of flavor to it. You put it in your mouth in bad times and it makes you feel good.
We have a responsibility as citizens to do what we can for each other,
When you've got a great business going, you go open another and take the risk of losing the whole thing. It's fun!
I wait for the next opportunity to have something to do with food. If I get rested, my mind just starts creating new dishes - click, click, click.
I opened a restaurant that had nothing but California wines.
I love people, and I'm excited that I can turn them on.