B I O
G R A P H Y
Chef Paul Prudhomme has propelled
the distinctive cuisine of his native Louisiana into the international
spotlight and continues to push the limits by creating exciting,
new American and international dishes.
how to use the freshest ingredients while cooking at his mother's
side and continues to use only earthís finest harvests.
As the youngest of 13 children, Chef Paul was always adventurous.
His strong curiosity of life and cultural customs motivated
him to leave Louisiana in his early 20's and travel across
the United States and experience every culinary environment
possible. From an Indian reservation all the way to the finest,
five star restaurant, Chef Paul learned to love, appreciate
and marry the flavors of his younger years with those of many
In July 1979,
he and his late wife opened K-Paul's Louisiana Kitchen
in New Orleans. In only a couple of years, his French Quarter
restaurant attracted world travelers and continues to excite
diners today. Diners are especially pleased to learn that
K-Paul's Louisiana Kitchen now takes reservations. An extensive
renovation will be completed at the restaurant by the end
of 1996 and will then double its capacity. Today, K-Paul's
Catering division satisfies palates in New Orleans and around
As a result
of endless requests for his seasoning secrets, Prudhomme created
his own line of all natural herbs and spices. Today, Chef
Paul Prudhomme's Magic Seasoning BlendsTM are distributed
in all fifty states and in more than thirty other countries
around the world. These blends are widely popular with both
home cooks and professional chefs. In addition to this line,
Chef Paul produces his own seasoned and smoked meats (andouille
and tasso) and all are available through Magic SeasoningsTM
Mail-Order catalog - - which also features cookbooks, giftpacks
and other items of interest to cooks.
has recently added two varieties of Pizza & Pasta MagicTM,
Magic Pepper SauceTM, and a new line of institutional
products. Expanded manufacturing capabilities now produce
custom blends, bulk sizes and contract packing for other food
companies at Chef Paulís New Orleans area plant. Chef
Paul also consults with restaurant chains and food manufactures
on the proper use of herbs and spices in their finished products.
As one of
America's best-known chefs, Prudhomme has been featured often
on the three major television networks prime time programs.
He has made guest appearances on NBC's Today Show with
Bryant Gumbel, ABCís Good Morning America with
Joan Lunden, CBS This Morning with Forrest Sawyer,
20/20 with Hugh Downs, Live with Regis and Kathie
Lee, Donahue, Late Night with David Letterman, NBC Nightly
News with Tom Brokaw, Larry King Live, Nightwatch
with Charlie Rose, and the QVC Shopping Channel.
author, Chef Paul has written seven diverse cookbooks. He
has also produced two cooking videos that made it to the top
of the Billboard's chart for fifty-three consecutive weeks.
has been the subject of numerous articles and has penned many
himself as well, in such prominent national magazines as Omni,
Life, Time, Newsweek, Bon Appetit, Metropolitan Home, Travel
and Leisure and Playboy.
presence, he has made personal appearances and given lectures
and seminars all over Europe and the Orient. He serves as
a consultant to Team USA of the American Culinary Federation,
and participates actively at conventions, seminars and food
trade shows as a guest lecturer and in support of his seasoning
blends. He loves to spend time at universities around the
country, doing educational seminars for young people in all
walks of life.
has cooked for heads of state as well as members of the U.S.
Congress. Charity work is dear to Chef Paulís heart
and he lends his support to major benefits like Meals on Wheels,
Easter Seals, the March of Dimes, Big Brothers/Big Sisters,
Chef and the Child, and is national spokesperson for Cystinosis.
Prudhomme was the first Chef to participate in the Robert
Mondavi "Great Chef of America " series. Chef Paul
was one of 12 chefs chosen from around the world to participate
in the celebration of Jerusalem 3000th year anniversary where
each chef created a Kosher dish, which was served at the King
Davidís Feast in March 1996.
three cooking series include: A Fork In The Road, Fiery
Foods That I Love and Chef Paul Prudhomme's Kitchen