“ 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
“ 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
“ 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
“ I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food. Paul Prudhomme
“ 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
“ 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
“ 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
“ If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar. Paul Prudhomme
“ Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada. Paul Prudhomme
“ We had no electricity, no gas. Food was probably our greatest entertainment - the most fun thing that we could do was food. Paul Prudhomme
“ 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
“ 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
“ 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… Paul Prudhomme
