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    Paul Prudhomme

    Read through the most famous quotes from Paul Prudhomme




    I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food. ↗


    — Paul Prudhomme

    #always #another #chef #excited #food

    I'm just here and I'm doin' the best I can. If you don't understand that, then what can I do? ↗


    — Paul Prudhomme

    #doin #here #i #i can #i do

    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. ↗


    — Paul Prudhomme

    #attention #failing #food #four #just

    Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada. ↗


    — Paul Prudhomme

    #canada #country #farmers #fisherman #food

    Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France. ↗


    — Paul Prudhomme

    #by the people #city #communities #created #creole

    Don't get fancy. Have you cooked an apple pie? You don't know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them. ↗


    — Paul Prudhomme

    #apple pie #apples #cooked #did #fancy

    Have fun. Do something nobody else had done before, or has done since. ↗


    — Paul Prudhomme

    #done #else #fun #had #have fun

    I believe in America. I'm one of those silly flag wavers. ↗


    — Paul Prudhomme

    #believe #flag #i #i believe #i believe in

    I didn't want to do just another set of recipes. I think that's useless. ↗


    — Paul Prudhomme

    #i #i think #just #recipes #set

    You don't need a silver fork to eat good food. ↗


    — Paul Prudhomme

    #eat #fork #good #good food #need






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    Did you know about Paul Prudhomme?

    Prudhomme has been credited with popularising cajun cuisine and in particular blackened redfish during the 1980s and has been credited with introducing the turducken. It was thought to have been a falling bullet. In order to lose weight he wrote his 1993 cookbook Chef Paul Prudhomme's Fork in the Road which he deliberately avoided marketing as a low fat cookbook in order to prevent customers from being put off by the premise after testing the recipes at K-Paul's Kitchen in New Orleans.

    He has lent his name to a number of products including hot sauce and seasoning mixes and has written a number of cookbooks. He is the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans and has previously owned and run several other restaurants.

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