3 December 2020 Paul Prudhomme 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.
3 December 2020 Paul Prudhomme 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!
3 December 2020 Paul Prudhomme 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.
3 December 2020 Paul Prudhomme If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.
3 December 2020 Paul Prudhomme We had no electricity, no gas. Food was probably our greatest entertainment – the most fun thing that we could do was food.
3 December 2020 Paul Prudhomme Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.
3 December 2020 Paul Prudhomme I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food.
3 December 2020 Paul Prudhomme Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.
3 December 2020 Paul Prudhomme 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.
3 December 2020 Paul Prudhomme 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!
3 December 2020 Paul Prudhomme 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.
3 December 2020 Paul Prudhomme 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.
