Geburtsdatum | Samstag, 13. Juli 1940 |
Geburtsort | Opelousas, Louisiana, U.S. |
Todesort | Louisiana |
Sternzeichen | |
Beschreibung | Paul Prudhomme (13. Juli 1940 - 8. Oktober 2015), auch bekannt als Gene Autry Prudhomme, war ein amerikanischer Starkoch, der sich auf die kreolische und die Cajun-Küche spezialisiert hatte, die er auch populär gemacht haben soll. Er war der Chefkoch und Inhaber von K-Paul's Louisiana Kitchen in New Orleans und hatte zuvor mehrere andere Restaurants betrieben. Er entwickelte mehrere kulinarische Produkte, darunter scharfe Soßen und Gewürzmischungen, und schrieb 11 Kochbücher. |
If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.
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!
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.
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!
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 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.
We had no electricity, no gas. Food was probably our greatest entertainment - the most fun thing that we could do was food.
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.
Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.
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.
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.
