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Posted on 10/8/15 at 7:40 pm to MSTiger33
(no message)
Posted on 10/8/15 at 9:17 pm to Sailorjerry
Worked with a cousin of his from back in Opelousas back at my previous gig. I have kept up with him as I have slanted towards Louisiana's cultural history recently over the past few years. It was shocking to read about how he was the brain behind the blackened redfish and how he came up in NOLA kitchens...
It's a sad day in the Culinary world, and an even sadder day for Louisiana. New Orleans in particular.
It's a sad day in the Culinary world, and an even sadder day for Louisiana. New Orleans in particular.
Posted on 10/8/15 at 11:35 pm to GFunk
Chef gave me my 1st real start in the restaurant business when he allowed me to work in his prep kitchen. The hours were long and the pay was shite but I got a 401K that they mached a portion of. We also got paid vacation days. In the restaurant business that's unheard of. I was working there when Katrina hit. The way the company helped us was unbelievable. I absolutely hated that band coming through the restaurant and the kitchen. Looking back on it I was just too young, confused,and angry at the time to understand how important what we were doing was. The amount of cooking knowledge I gained from Chef personally and the other chefs that worked in the restaurant has made me the chef that I am today
Eta: the tourist often mistook me for Chef. I guess they just saw a fat guy in the kitchen and automatically assumed I was him even though I'm 42 years younger than him. So the wait staff started telling them I was either his son or his nephew and had me sign autographs for them
Eta: the tourist often mistook me for Chef. I guess they just saw a fat guy in the kitchen and automatically assumed I was him even though I'm 42 years younger than him. So the wait staff started telling them I was either his son or his nephew and had me sign autographs for them
This post was edited on 10/8/15 at 11:40 pm
Posted on 10/9/15 at 6:55 am to CHEDBALLZ
Anyone else surprised that he lived till 75 with what that dude ate?
You see 40 year olds drop dead of clogged arteries.
RIP. True legend
You see 40 year olds drop dead of clogged arteries.
RIP. True legend
Posted on 10/9/15 at 7:20 am to Paul Allen
He was such an influence and leader in making Cajun cuisine into what it is. Chef Paul will not be replaced anytime soon. What a loss to his industry.
I pray for peace and strength for his family.
I pray for peace and strength for his family.
Posted on 10/9/15 at 7:28 am to dallastiger55
quote:
Anyone else surprised that he lived till 75 with what that dude ate?
I don't think he ate much different from a lot of people on this board, me included. At least what people say they eat. He had great seafood and vegetable dishes as well as his heavier gumbos and such. He ate like most country people did and still do. You work on a farm a bowl of cream or stick of butter isn't hurting.
Posted on 10/9/15 at 7:33 am to Martini
Are you still 260?
Posted on 10/9/15 at 9:35 am to Paul Allen
RIP Chef Paul
Posted on 10/9/15 at 10:55 am to InThroughTheOutDore
Good eating, good cooking, good loving
RIP, Chef
RIP, Chef
Posted on 10/9/15 at 12:20 pm to Sailorjerry
@ gfunk ; @ LSUCreole ; and any other chefs , owners, or people who are in the food industry
where do you currently work as I have no problem eating good groceries and supporting those who post on the F&D board
if you'd rather not advertise publicly, send me an email if you choose .... blake (at) raginblaze (dot) com
I grew up in NOLA and travel from LAF to the CC monthly on business
where do you currently work as I have no problem eating good groceries and supporting those who post on the F&D board
if you'd rather not advertise publicly, send me an email if you choose .... blake (at) raginblaze (dot) com
I grew up in NOLA and travel from LAF to the CC monthly on business
Posted on 10/9/15 at 12:30 pm to Got Blaze
I've never worked a day in my life in the food industry. I wouldn't put my pallet, my cooking or grilling skills, or my wine-pairing ability up against anyone on this Board.
But I love La History, and more and more I find myself falling in love with our cultural heritage through our food. Those two things are intertwining for me more and more lately, so local food history and heritage has me doing more deep dives for meals and reading material...
But I love La History, and more and more I find myself falling in love with our cultural heritage through our food. Those two things are intertwining for me more and more lately, so local food history and heritage has me doing more deep dives for meals and reading material...
Posted on 10/9/15 at 5:18 pm to GFunk
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