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We're working people, and that's what we like to do, work.
We're working people, and that's what we like to do, work.
We're working people, and that's what we like to do, work.
We're working people, and that's what we like to do, work.
We're working people, and that's what we like to do, work.
We're working people, and that's what we like to do, work.
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Paul Prudhomme:
Some people absorb in different ways. I didn't realize until I was 15 years old how much I retainedPaul Prudhomme:
One of the problems of our youth is that the family unit is broken up. When we'd sit down to dinnerPaul Prudhomme:
One of my missions was to teach.Paul Prudhomme:
My mother would put me on a wooden box at the stove and tell me to call her if certain things wouldPaul Prudhomme:
It's the sense of what family is at the dinner table. It was the joy of knowing mother was in the kPaul Prudhomme:
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of allPaul Prudhomme:
If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugPaul Prudhomme:
The bad part about being recognized is that when I walk into a restaurant and sit down, I've got toPaul Prudhomme:
I would work as a cook, get a little money, then open another restaurant.Paul Prudhomme:
I wait for the next opportunity to have something to do with food. If I get rested, my mind just st