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.

Paul learned 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 other cultures.

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 the country.

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 Blends^TM 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 Seasonings^TM Mail-Order catalog - - which also features cookbooks, giftpacks and other items of interest to cooks.

Chef Paul has recently added two varieties of Pizza & Pasta Magic^TM, Magic Pepper Sauce^TM, 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.

A bestselling 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.

Prudhomme 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.

An international 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.

Chef Paul 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.

Chef Paul's three cooking series include: A Fork In The Road, Fiery Foods That I Love and Chef Paul Prudhomme's Kitchen Expedition.