Paul Prudhomme Research Paper

Cajun and Creole cuisine chef and restaurateur, Paul Prudhomme, also known as Gene Autry Prudhomme, passed away at the age of 75. CNN, Oct. 9, 2015 reports that Paul died in New Orleans after a brief illness. Paul was born on July 13, 1940, into a large family of 13 older brothers and sisters and his parents were sharecroppers who farmed near Opelousas. As he was growing up, he spent a lot of time in the kitchen with his mother and it was from her that he learned all about cooking and the blending spices to make the meal taste delicious. Paul was a talented chef who loved cooking Louisiana food and didn’t have years of culinary school or other formal training, but he had a desire and the love to cook the best food around. Until the early 1970s Paul traveled around the country cooking in bars, diners, resorts or hotel restaurants, it didn’t matter, because he gave each job his best and continued to learn and develop his signature cooking style. …show more content…
He would coat fish or other meats in spices and fry them in a red-hot pan searing the outside until it was almost black. Customers loved his blackened redfish. In the 1970s, Paul returned to New Orleans working as a chef in a hotel restaurant, until 1975 when he became the head chef at Commander’s Palace. In 1979, Paul opened K-Pauls Louisiana Kitchen named after him and his first wife. It was a simple place to eat with plywood walls, Formica tables and the drinks were served in a jar, but that wasn’t what drew people to eat there and wait in line for hours before they could sit down to order. It was his food. Paul’s trinity of spices was black pepper, white pepper, and cayenne pepper that he used in varying degrees and mixed with other spices. His career took off as he wrote cookbooks, expanded K-Pauls and appeared on television programs, but he never took that for