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Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained
Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained
Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained
Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained
Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained
Some people absorb in different ways. I didn't realize until I was 15 years old how much I retained
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Paul 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 stPaul Prudhomme:
I think the most wonderful thing in the world is another chef. I'm always excited about learning ne