Paul Prudhomme Quotes


38 Paul Prudhomme quotes:



"I opened a restaurant that had nothing but California wines."
"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."
"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."
"As times changed and families couldn't keep their help, they would open restaurants, and that is how great restaurants got started."
"Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada."
"Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France."
"Don't get fancy. Have you cooked an apple pie? You don't know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them."
"Have fun. Do something nobody else had done before, or has done since."
"I believe in America. I'm one of those silly flag wavers."
"I didn't want to do just another set of recipes. I think that's useless."
"I don't think life is to be taken too seriously. Take it too seriously, and it'll getcha."
"I love people, and I'm excited that I can turn them on."
"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!"
"I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food."
"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."
"I would work as a cook, get a little money, then open another restaurant."
"I'm a professional cook. I've worked with other cooks from all over the world, but my family is not that way - they're always lived within 25 miles of my hometown!"
"I'm just here and I'm doin' the best I can. If you don't understand that, then what can I do?"
"If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar."
"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."



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