Paul Prudhomme, Chef Who Put Cajun Cooking on National Stage, Dies at 75, Paul Prudhomme, the affable, barbate celebrity chef who took Cajun affable from the anchorage to the boilerplate with his New Orleans restaurant, television shows, cookbooks and comestible products, died on Thursday in New Orleans. He was 75.
His afterlife was accepted by Tiffanie Roppolo, the arch banking administrator for his abounding business endeavors.
Mr. Prudhomme accumulated Deep South attitude with fresh, bounded capacity if he opened K-Paul’s Louisiana Kitchen in 1979. The restaurant became a acoustic New Orleans destination in a amount of years, and Mr. Prudhomme became a sensation.
He began business a band of spices alleged Chef Paul Prudhomme’s Magic Seasoning Blends, wrote “Chef Paul Prudhomme’s Louisiana Kitchen” (1984) and added cookbooks, and hosted affable shows on accessible television, including “Fork in the Road” and “Fiery Foods,” area his airy showmanship brought him a ample following.
“Cajun cooking,” Mr. Prudhomme told The New York Times in 1981, “is old French affable that was adapted into a Southern appearance if my ancestors migrated to Louisiana. It is spicier with pepper than accurate French. But if I accept chefs in this country, those who arise from Grenoble, for example, they say, ‘That’s how my grandmother acclimated to cook.’ ”
Mr. Prudhomme was fabricated a Chevalier of the French Ordre du Mérite Agricole in 1980, the aboriginal American-born chef to accept the honor.
He is survived by his wife, Lori, and a brother, Eli.
A complete obituary will arise soon.
His afterlife was accepted by Tiffanie Roppolo, the arch banking administrator for his abounding business endeavors.
Mr. Prudhomme accumulated Deep South attitude with fresh, bounded capacity if he opened K-Paul’s Louisiana Kitchen in 1979. The restaurant became a acoustic New Orleans destination in a amount of years, and Mr. Prudhomme became a sensation.
He began business a band of spices alleged Chef Paul Prudhomme’s Magic Seasoning Blends, wrote “Chef Paul Prudhomme’s Louisiana Kitchen” (1984) and added cookbooks, and hosted affable shows on accessible television, including “Fork in the Road” and “Fiery Foods,” area his airy showmanship brought him a ample following.
“Cajun cooking,” Mr. Prudhomme told The New York Times in 1981, “is old French affable that was adapted into a Southern appearance if my ancestors migrated to Louisiana. It is spicier with pepper than accurate French. But if I accept chefs in this country, those who arise from Grenoble, for example, they say, ‘That’s how my grandmother acclimated to cook.’ ”
Mr. Prudhomme was fabricated a Chevalier of the French Ordre du Mérite Agricole in 1980, the aboriginal American-born chef to accept the honor.
He is survived by his wife, Lori, and a brother, Eli.
A complete obituary will arise soon.
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