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

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

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

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

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

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

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

I love people, and I'm excited that I can turn them on.
Paul Prudhomme

I opened a restaurant that had nothing but California wines.
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!
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

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

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

I'm a professional cook. I've worked with other cooks from all over the world, but my family is not that way - they're always lived within 25 miles of my hometown!
Paul Prudhomme

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

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.
Paul Prudhomme

It's the sense of what family is at the dinner table. It was the joy of knowing mother was in the kitchen making our favorite dish. I wish more people would do this and recall the joy of life.
Paul Prudhomme