Quotes by Paul Prudhomme - Page 1

One of my missions was to teach.
Paul Prudhomme / Chef
Missions
Teach
Teaching
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You don't need a silver fork to eat good food.
Paul Prudhomme / Chef
Food
Good
Cooking
Eating Good
Good Food
Silver
Eat
Need
Good Food Good Food
You
Fork
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I love people, and I'm excited that I can turn them on.
Paul Prudhomme / Chef
Excited
People
Turns
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I believe in America. I'm one of those silly flag wavers.
Paul Prudhomme / Chef
Believe
Silly
Stupid
Believe I Believe America
Flag
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We're working people, and that's what we like to do, work.
Paul Prudhomme / Chef
Work People Like
Working
Working People
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I opened a restaurant that had nothing but California wines.
Paul Prudhomme / Chef
California
Restaurants
Wine
Opened
Restaurant
Wines
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What I think and what the world thinks is totally different.
Paul Prudhomme / Chef
Different
Thinking
World
Totally
World Think I Think
Thinks
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When I am done with this meal you can have my life. It is heaven.
Paul Prudhomme / Chef
Heaven
Life I Am My Life
Meal
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Have fun. Do something nobody else had done before, or has done since.
Paul Prudhomme / Chef
Done
Fun
Having Fun
Have Fun
Nobody Else
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I didn't want to do just another set of recipes. I think that's useless.
Paul Prudhomme / Chef
Recipes
Thinking
Useless
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I would work as a cook, get a little money, then open another restaurant.
Paul Prudhomme / Chef
Cooks
Little Money
Littles
Restaurants
Cook
Restaurant
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We didn't do wrong things because we didn't want to embarrass our parents.
Paul Prudhomme / Chef
Parent
Pregnancy
Want
Wrong Things
Embarrass
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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 / Chef
Life Is
Taken
Thinking
Seriously
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I'm just here and I'm doin' the best I can. If you don't understand that, then what can I do?
Paul Prudhomme / Chef
Best
Just
Then
Understand
Here
Doin
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Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.
Paul Prudhomme / Chef
Cajuns
Canada
Country
Farmers
Fisherman
Louisiana
Arrived
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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 / Chef
Cajuns
Lasts
Southern
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Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained.
Paul Prudhomme / Chef
Different
Different Ways
People
Years
Absorb
How Much
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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 / Chef
Acid
Needs
Sugar
Temperature
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We closed the restaurant in New Orleans and brought the entire staff to San Francisco. But we had to go home.
Paul Prudhomme / Chef
Home
New Orleans
San Francisco
Staff
Closed
Francisco
Go Home
Orleans
Restaurant
San
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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 / Chef
Fun
Great Business
Losing
Risk
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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 / Chef
Chef
New Things
Thinking
Wonderful
World
Wonderful Thing
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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 / Chef
Electricity
Entertainment
Fun
Gas
Fun Thing
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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 Prudhomme / Chef
Cities
Creole
France
New Orleans
People
Spain
Food City People
By The People
Communities
Orleans
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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 / Chef
Travel
Clubs
Good Place
My Own
Sandwiches
Good Food New
Good Food Travel
Bring
Club
Normally
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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 / Chef
Quality
Firsts
House
Where You Live
Deliver
Restaurant
Table
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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 / Chef
Opportunity
Creating
Dishes
Waiting
Click
Wait
Rested
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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 / Chef
Apple Pie
Apples
Fancy
Pie
Study
Two
Apple
Cooked
Table
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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 / Chef
Blue
Danger
Mother
Steam
Turns
Box
Certain Things
Wooden
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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 / Chef
Education
Trust
Body
Educate
Things In Life
Assume
Grocery
Grocery Store
Precious
Precious Thing
Store
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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 / Chef
Cooks
Hometown
Miles
Way
World
Family Always World
Cook
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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 / Chef
Cooking
Heritage
Louisiana
New Orleans
Cooked
Orleans
Returned
Stayed
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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 / Chef
Broken
Dinner
Family Unit
People
Together
Youth
One Of The Problems
Problems
Sit
Something People
Unit
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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.
Paul Prudhomme / Chef
Family
Dinner
Dinner Table
Joy
Mother
Wish
Favorite
Dish
Making
More People
Recall
Sense
Table
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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.
Paul Prudhomme / Chef
Failing
Paid
Pay Attention
Realizing
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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 / Chef
Bad People
Comeback
Insult
People
Good Walk People
Good Walk Bad
Otherwise
Plate
Recognized
Restaurant
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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 / Chef
Broke
Country
Different
Different Kinds
Restaurants
Traveled
Years
Years Ago
Foods
Opened
Restaurant
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Paul Prudhomme Quotes - Page 1

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