Paul Prudhomme quotes
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“You don't need a silver fork to eat good food.”
-- 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 -
“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 PrudhommeSource : StarChefs Interview, www.starchefs.com. October, 2011.
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“I love people, and I'm excited that I can turn them on.”
-- Paul Prudhomme -
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“I don't think life is to be taken too seriously. Take it too seriously, and it'll getcha.”
-- 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 -
“The bad part about being recognized is that when I walk into a restaurant and sit down, I've got to eat everything on the plate, whether it's good or bad. People would take it as an insult if I did otherwise.”
-- Paul Prudhomme -
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“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 -
“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 -
“Have fun. Do something nobody else had done before, or has done since.”
-- Paul Prudhomme -
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“I didn't want to do just another set of recipes. I think that's useless.”
-- 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 -
“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 -
“If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.”
-- Paul Prudhomme -
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“When the taste changes with every bite and the last bite tastes as good as the first, that's Cajun.”
-- Paul Prudhomme -
“We're working people, and that's what we like to do, work.”
-- Paul Prudhomme -
“Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.”
-- Paul Prudhomme -
“What I think and what the world thinks is totally different.”
-- Paul Prudhomme -
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“We had no electricity, no gas. Food was probably our greatest entertainment - the most fun thing that we could do was food.”
-- Paul Prudhomme -
“Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained.”
-- Paul PrudhommeSource : "Interview with Chef Paul Prudhomme". StarChefs.com Interview, www.starchefs.com. October, 2011.
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“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!”
-- 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 -
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“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 would work as a cook, get a little money, then open another restaurant.”
-- Paul Prudhomme -
“We didn't do wrong things because we didn't want to embarrass our parents.”
-- Paul Prudhomme -
“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.”
-- Paul Prudhomme -
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“I believe in America. I'm one of those silly flag wavers.”
-- 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.”
-- Paul Prudhomme -
“We closed the restaurant in New Orleans and brought the entire staff to San Francisco. But we had to go home.”
-- 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 -
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