 Prudhomme in 2008 |
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| Born | July 13, 1940 Opelousas, LA |
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| Cooking style | Cajun |
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Current restaurant(s)
K-Paul's Louisiana Kitchen (New Orleans)
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Paul Prudhomme (born July 13, 1940) is an American celebrity chef famous for his Cajun cuisine. He is also the owner of one of the top restaurants in New Orleans, K-Paul's Louisiana Kitchen.
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Background
The youngest of thirteen children, Prudhomme was raised on a farm near Opelousas, the seat of St. Landry Parish, Louisiana. Members of his family had been active as cooks and in the restaurant business in and around Lafayette, Louisiana. In 1979, he and his late wife, Kay Prudhomme, opened K-Paul's Louisiana Kitchen in the French Quarter of New Orleans. In the early-1980s, the restaurant made the dish of blackened redfish famous. Today, K-Pauls is one of New Orleans' most celebrated restaurants. It is consistently rated in the Top 10 for food and popularity by Zagat and is highly recommended. The restaurant used to have communal seating during its day, however it has been refurbished and offers far more seating and lunch now.
Prudhomme has been a key figure in taking Cajun cooking from a style little known outside of the Acadiana region of southwest Louisiana and propelling it to national fame. He is also the creator of Magic Seasoning Blends, including Meat Magic, Vegetable Magic, and Poultry Magic. He is sometimes credited with having invented the turducken,[citation needed] though layering different varieties of poultry is a French tradition that is older than the French Republic itself.
Always Cooking!
In May 2007, Prudhomme began hosting his own PBS cooking show, titled Chef Paul Prudhomme's Always Cooking!. The first season had 26 half-hour episodes. A companion cookbook (also titled Chef Paul Prudhomme's Always Cooking!) was available. This is not the first time he did a show for PBS; he also did Chef Paul Prudhomme's Fiery Foods in the mid-90s, produced by New Orleans' PBS affiliate WYES, which also produces Always Cooking!.
Recent News
In March, 2008, Prudhomme was grazed by a .22-calibre bullet while catering for the Zurich Classic of New Orleans golf tournament.[1] He reported that he thought a bee stung him on the right arm; shaking his shirt sleeve, a .22-calibre bullet fell to the ground. The bullet made a hole through the sleeve of his white chef's coat and cut the skin of his arm. Prudhomme required no medical attention, and within five minutes of the incident, was back to cooking for the golf tournament, finishing the day around 3:30pm when he went home.
Awards and recognition
- "Restaurateur of the Year" - Louisiana State Restaurant Association
- Mérite agricole of France
- "Who's Who of Food and Beverage in America" - James Beard Foundation
- "Culinarian of the Year" - American Culinary Federation
- "Humanitarian of the Year" - Bon Appétit
References
External links
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