Celebrity chefs come and go, but if there is someone who would stay in the limelight longer, then it has to be Paul Prudhomme.
Chef Paul Prudhomme is one of those rare people who could change the way the world thinks of a specific cuisine. The change is not much that of ingredients or the way food is cooked, but rather more along the lines of saving an endangered art. That is what happened to Louisiana cuisine, which he was able to preserve through his restaurant, K-Paul’s Louisiana Kitchen.
Thanks to that place, the world became fascinated with Southern cooking. At that time, Cajun cuisine was in the verge of being absorbed into mainstream American cooking. Fast food and burgers were the rage at that time, so for Chef Prudhomme to be able to maintain interest in his culinary art can called nothing short than extraordinary.
He is also a revolutionary. Born from a family of cooks, he also believes that sourcing fresh ingredients from local produce helps improving the flavor of food. This is revolutionary in the sense that, during the 1970s, this “locavore”concept is way beyond the mind of cooks at that time.
Chef Prudhomme had published several cookbooks on Southern cuisine among them The Prudhomme Family Cookbook (September 1987), Chef Paul Prudhomme’s Louisiana Cajun Magic (Sepeptember 1989), Chef Paul Prudhomme’s Seasoned America (October 1991), Chef Paul Prudhomme’s Fork in the Road (October 1993), and Chef Paul Prudhomme’s Always Cooking (January 2007). Just last month, he was the recipient of the Ella Brennan Lifetime Achievement in Hospitality Award.
It just shows how great a chef this man is.