Paul Prudhomme Quotes

A collection of quotes by Paul Prudhomme.

Paul Prudhomme was a renowned American chef, cookbook author, and television personality. Born on July 13, 1940, in Opelousas, Louisiana, Prudhomme had a deep passion for food and cooking from a young age. He began his culinary career working in his family's seafood restaurant in New Iberia before moving on to work in various restaurants in New Orleans.

Prudhomme rose to prominence in the 1980s with the success of his restaurant K-Paul's Louisiana Kitchen, located in the French Quarter of New Orleans. Known for his innovative take on Cajun and Creole cuisine, Prudhomme became a driving force in popularizing these traditional Louisiana cooking styles both nationally and internationally.

In addition to his culinary mastery, Prudhomme was a prolific cookbook author, with several best-selling titles to his name, including "Chef Paul Prudhomme's Louisiana Kitchen" and "Chef Paul Prudhomme's Louisiana Tastes." His cookbooks not only shared his signature recipes but also showcased his deep knowledge and love for Louisiana's food culture.

Prudhomme also made numerous television appearances, bringing his charismatic personality and expertise to cooking shows such as "Good Morning America" and his own series, "Chef Paul Prudhomme's Always Cooking!" His larger-than-life presence and distinctive white beard made him instantly recognizable to fans around the world.

Regarded as a culinary icon, Paul Prudhomme's innovative approach to cooking and his dedication to showcasing the flavors of Louisiana continue to inspire chefs and food enthusiasts worldwide. He passed away on October 8, 2015, leaving behind a lasting legacy in the culinary world.

I don't think life is to be taken too seriously. Take it too

I don't think life is to be taken too seriously. Take it too seriously, and it'll getcha.

Cajun is country food by farmers and fisherman that arrived

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

I wait for the next opportunity to have something to do with

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.

If you have acid in food, you need to sugar it. At a high te

If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.

We had no electricity, no gas. Food was probably our greates

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

I'd like to have the first restaurant that can deliver incre

I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.

When I travel I normally eat club sandwiches or I bring my o

When I travel I normally eat club sandwiches or I bring my own food. When you go into a new town, it's very had to find a good place to eat.

I opened my own restaurant when I was 17. I went broke, then

I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn't all start just a few years ago!

Creole is New Orleans city food. Communities were created by

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

We trust something in a grocery store and assume it's good.

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!

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

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

In '71 or '72 I returned to New Orleans and stayed there. I

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.

After failing four times and after working for other people

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.

I think the most wonderful thing in the world is another che

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