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Paul Prudhomme Quotes


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Quotes by Paul Prudhomme

Showing 21-30 of 35 Quotes by 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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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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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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I would work as a cook, get a little money, then open another restaurant.

~Paul Prudhomme

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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

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

~Paul Prudhomme

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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

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I opened a restaurant that had nothing but California wines.

~Paul Prudhomme

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

~Paul Prudhomme

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

~Paul Prudhomme

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Biography

Nationality: American

Type: Chef

Born: July 13th, 1940

Died: October 8th, 2015

Links

Find Paul Prudhomme on Amazon

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