Hell of a chef....
Paul Prudhomme, the internationally-known superstar chef and restaurateur who brought new life to Cajun and Creole cuisine, popularizing it internationally and setting off a cooking craze in the 1980s, while also building a spice and food business empire, has died. He was 75.
Prudhomme's death was confirmed by his restaurant, K-Paul's Louisiana Kitchen. A representative said the chef died after a brief illness.
The restaurant opened in the French Quarter in 1979, taking part of his name and that of his late wife, Kay Hinrichs Prudhomme. But Prudhomme first gained fame in New Orleans as the chef at Commander's Palace, where he, Ella and Dick Brennan revolutionized Creole cuisine. He became executive chef there in 1975, turning the landmark restaurant into a national treasure.
The Brennan family issued a statement to Gambit praising Prudhomme for his talent and "effusive love of people."
"Paul was a joy to work with and he’s been an inspiration to all of us in the food world. Cajun and Creole cuisines crashed in the kitchen of Commander’s Palace in the 1970s with Paul Prudhomme and Ella Brennan and the Brennan family. Prior to that, Cajun food had not been a part of New Orleans cooking. The result was an explosion of spectacular flavors and wonderful cooking that influenced the city, state, country and the world. There’s been no better ambassador for New Orleans and Louisiana than Paul Prudhomme and he will be greatly missed," the family said.
At his own restaurant, K-Paul's, which opened in 1979, Prudhomme and his wife Kay introduced the blackened redfish craze, which made the fish so popular that commercial fishing of the species became restricted in order to prevent it from going extinct. Prudhomme is also credited with introducing the turducken poultry dish, now a mainstay. The line outside his Chartres Street restaurant, which at the time had a no-reservation policy, often stretched down the block. The restaurant now accepts reservations and remains a must-visit for locals and tourists alike.
Paul Prudhomme, the internationally-known superstar chef and restaurateur who brought new life to Cajun and Creole cuisine, popularizing it internationally and setting off a cooking craze in the 1980s, while also building a spice and food business empire, has died. He was 75.
Prudhomme's death was confirmed by his restaurant, K-Paul's Louisiana Kitchen. A representative said the chef died after a brief illness.
The restaurant opened in the French Quarter in 1979, taking part of his name and that of his late wife, Kay Hinrichs Prudhomme. But Prudhomme first gained fame in New Orleans as the chef at Commander's Palace, where he, Ella and Dick Brennan revolutionized Creole cuisine. He became executive chef there in 1975, turning the landmark restaurant into a national treasure.
The Brennan family issued a statement to Gambit praising Prudhomme for his talent and "effusive love of people."
"Paul was a joy to work with and he’s been an inspiration to all of us in the food world. Cajun and Creole cuisines crashed in the kitchen of Commander’s Palace in the 1970s with Paul Prudhomme and Ella Brennan and the Brennan family. Prior to that, Cajun food had not been a part of New Orleans cooking. The result was an explosion of spectacular flavors and wonderful cooking that influenced the city, state, country and the world. There’s been no better ambassador for New Orleans and Louisiana than Paul Prudhomme and he will be greatly missed," the family said.
At his own restaurant, K-Paul's, which opened in 1979, Prudhomme and his wife Kay introduced the blackened redfish craze, which made the fish so popular that commercial fishing of the species became restricted in order to prevent it from going extinct. Prudhomme is also credited with introducing the turducken poultry dish, now a mainstay. The line outside his Chartres Street restaurant, which at the time had a no-reservation policy, often stretched down the block. The restaurant now accepts reservations and remains a must-visit for locals and tourists alike.
