Author: Paul Prudhomme

Quotes

When you've got a great business going, you go open another and take the risk of losing the whole thing. It's fun!

When you've got a great business going, you go open another and take the risk of losing the whole thing. It's fun!

- Paul Prudhomme

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

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

- 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!

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

I would work as a cook, get a little money, then open another restaurant.

I would work as a cook, get a little money, then open another restaurant.

- Paul Prudhomme

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

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

- Paul Prudhomme

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

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

- 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.

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.

- Paul Prudhomme

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

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

- 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.

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.

- Paul Prudhomme

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