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Untitled
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A Man for All Seasonings
Chef Paul Prudhomme tells his story
by Arthur Greenwald
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 If you've ever savored a serving of blackened redfish, or authentic crawfish etouffée, then you have Paul Prudhomme to thank. More than any one person, Prudhomme is responsible for the renaissance in traditional New Orleans cooking, and no wonder! He was practically born to his calling. The youngest of thirteen children, as a child Paul was drafted into kitchen duty before he could reach the stove. From the age of seven, his mother taught him to cook using all his senses. Here's a man who can tell that a prime rib is medium rare - with his eyes closed!
Ask any N'awlins cab driver to take you to Prudhomme's K-Paul's restaurant, and you'll automatically hear you're in for a great time. The man affectionately called "Chef Paul" is famous for delicious food and gracious hospitality. But make no mistake -- Paul Prudhomme is no culinary elitist. He's a man on a lifelong mission: to preserve and expand the world of genuine Cajun and Creole cuisine.
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Meet Paul Prudhomme
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Paul Prudhomme
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