re: Chef Paul Prudhomme has passed away

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MightyYat

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Your story triggered my allergies.

I still keep the letter he wrote to our family in my nightstand. He only had a total of 3 conversations with my dad but he mentioned things like his favorite meal, his time in the Army, things he and my mom did, etc. You would've thought they were lifelong friends. Just a great man.

Damn. Great chef and representative for the state. Prayers for the family.

One of the greatest people I've ever known. Had the pleasure of working for him on the line at K-Paul's back in the late 80s. This was before the expansion, back when it maxed out at about 70 people. I still couldnt keep up when we were slammed. I could have when my head was on straight, but those times were few and far between. Which was obvious to him and everyone else there. He was far more patient with me than he should have been. My brother worked for him a couple years after that and Chef found out that I had cleaned up and graduated law school. He took the time to write me short congratulatory letter that I still cherish to this day. RIP Chef Paul. You will be sorely missed.

My second cousin

Paul was a big teddy bear with a huge heart. Always took the time to answer cooking questions or sign books regardless if he had a good day or bad day.

He is 3rd or 4th cousin to my wife who is also from Opelousas. Several years ago our family had dinner at K-Paul's. Although he was no longer cooking, he stopped by the restaurant to visit with my family and share stories from home. When I asked him if I could peek into the kitchen, without hesitation he took me on a tour behind the scenes where all the magic takes place.

RIP Mr. Prudhomme and thanks for sharing your recipes with those who love to cook

Name sounds familiar. I will have to ask my parents.

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Name sounds familiar. I will have to ask my parents.

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Adler was the Sheriff of St. Landry Parish back in the 70's , he succeeded Cat Doucet who held the office for 20 yrs

What's your favorite Prudhomme tip, skill, or technique you use?

He taught me to toast things like chili powder and other dry spices in cast iron to enhance the flavor of a dish.

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was this unexpected?

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I had the pleasure of meeting him a few years back at the New Orleans Wine and Food Expo. He looked very frail and was in a wheelchair so I wouldn't call this unexpected.