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    Paul Prudhomme

    Read through the most famous quotes from Paul Prudhomme




    My mother would put me on a wooden box at the stove and tell me to call her if certain things would happen. Like if the steam turns blue, that is danger! ↗


    — Paul Prudhomme

    #box #call #certain #certain things #danger

    One of my missions was to teach. ↗


    — Paul Prudhomme

    #teach

    One of the problems of our youth is that the family unit is broken up. When we'd sit down to dinner together as a family, we'd learn about each other. We had something people don't get today. ↗


    — Paul Prudhomme

    #broken #dinner #down #each #family

    Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained. ↗


    — Paul Prudhomme

    #different #different ways #how #i #much

    We closed the restaurant in New Orleans and brought the entire staff to San Francisco. But we had to go home. ↗


    — Paul Prudhomme

    #closed #entire #francisco #go #go home

    We didn't do wrong things because we didn't want to embarrass our parents. ↗


    — Paul Prudhomme

    #embarrass #our #parents #things #want

    We had no electricity, no gas. Food was probably our greatest entertainment - the most fun thing that we could do was food. ↗


    — Paul Prudhomme

    #electricity #entertainment #food #fun #fun thing

    We trust something in a grocery store and assume it's good. We don't learn about the most precious thing in life-the food we put in our body. Educate yourself! ↗


    — Paul Prudhomme

    #assume #body #educate #food #good

    We're working people, and that's what we like to do, work. ↗


    — Paul Prudhomme

    #people #work #working #working people

    What I think and what the world thinks is totally different. ↗


    — Paul Prudhomme

    #i #i think #think #thinks #totally






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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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