Paul Prudhomme Quotes

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

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

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!

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

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

When the taste changes with every bite and the last bite tastes as good as the first, that's Cajun.

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!

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.

One of my missions was to teach.

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.

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

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.

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

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

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!

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 incredible quality food to your table at your house at any time-right where you live.

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

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

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

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

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

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

I opened a restaurant that had nothing but California wines.

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.

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

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

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

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

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.