A biography for Paul Prudhommehasn’t been written yet.
“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.”
“I'm just here and I'm doin' the best I can. If you don't understand that, then what can I do?”
“Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.”
“I don't think life is to be taken too seriously. Take it too seriously, and it'll getcha.”
“I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.”
“I love people, and I'm excited that I can turn them on.”
“We closed the restaurant in New Orleans and brought the entire staff to San Francisco. But we had to go home.”
“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!”
“We had no electricity, no gas. Food was probably our greatest entertainment - the most fun thing that we could do was food.”
“Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained.”
“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.”
“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.”
“What I think and what the world thinks is totally different.”
“I opened a restaurant that had nothing but California wines.”
“If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.”