Top 25 Paul Prudhomme Quotes

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.

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.

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

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

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

I’m just here and I’m doin’ the best I can. If you don’t understand that, then what can I do?

When I am done with this meal you can have my life. It is heaven.

I opened a restaurant that had nothing but California wines.

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

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

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

One of my missions was to teach.

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.

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

We had no electricity, no gas. Food was probably our greatest entertainment – the most fun thing that we could do was food.

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

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

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.

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

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

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!

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 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.

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