Remi Joffray Chef Paul Prudhomme’s Cajun Cuisine

When you think Louisiana’s cuisine one name sticks out, Chef Paul Prudhomme. “In July 1979, K-Paul's Louisiana Kitchen® opened its doors in New Orleans”1. Since then it has attracted many tourists and become internationally famous. The use of only the freshest ingredients and creative blends of seasoning has made Chef Paul and his restaurant K-Paul a icon for Southern cuisine. His menu constantly change’s but an example of dishes his restaurant are famous for are items such as Redfish, Turtle soup, and many types of Gumbo’s. When K-Paul’s opened they refused to take reservation, since 1996 that has changed. Renovations were completed at the restaurant at the end of 1996 doubling its seating capacity. K-Paul's has also created a Catering service that caters to people in New Orleans and "anywhere on the planet!"1. Chef Paul Prudhomme has also created his own line of seasoning, Magic Seasoning Blends. They are distributed within all 50 states and internationally. “Chef Paul recently added Magic Salt Free Seasoning®, Magic Barbecue Seasoning®, and Fajita Magic® to his dry seasoning line and developed a line of sauces-marinades for retail and institutional use.2”

Chef Paul has also received many awards such as the "Restaurateur of the Year award in 1983 from the Louisiana State Restaurant Association.3” he was honored in 1986 as "Culinarian of the Year" and also "Culinary Diplomat"- Chef and Child Foundation in 1994 by the American Culinary Federation. Chef Paul also took part in “America's Promise, one of the nation's leading youth development organizations.2” The National Restaurant Association has awarded Chef Paul both the College of Diplomats Award in 1993 and the “Thad and Alice Eure Ambassador of Hospitality Award (2001).2” Also honored as Nation's Restaurant News "Fine Dining Legend Award" winner, he was also selected as “Chairman of the National Food Safety Education Month for September 2001.2” Some of the local awards Chef Paul has received are the “1994 Louisiana Public Broadcasting Legend Award, the Ella Brennan Savior Faire Award from the ACF-New Orleans Chapter, and the WYES Public Television President's Award (1999-2000).2” Chef Paul is responsible for making Cajun cooking that was known only locally to a national level. Pop-eyes original owner involving Al Copeland’s recently died April 3rd, 08. In a local Louisiana article his obituary is quoted to say "When you work to develop a flavor profile no one

else has, that's what you hang onto. When Paul Prudhomme opened K-Paul's, he had his. It was a reflection of his Cajun tradition and culture, and that flavor profile made Paul Prudhomme what he is today.4" Chef Paul has written eight diverse cookbooks and produced six cooking videos, two of which were at the top of the Billboard's chart for fifty-three consecutive weeks. Chef Paul's four cooking series are based on his cookbooks, Fork In The Road, Fiery Foods, Kitchen Expedition, and Louisiana Kitchen and are currently aired on Cable Television and/or The Public Broadcasting System. Chef Paul's eighth cookbook, Chef Paul Prudhomme's Louisiana Tastes was released in early Spring 2000.3 In the south its all about Flavor, as Copeland said once you have created a certain flavor profile its like your signature. Well Chef Paul's Numerous flavor profiles which he has created has won him awards, gave him television shows, and has helped to put New Orleans Cajun tradition and culture from just a local knowledge to a national level. When you say New Orleans cuisine you should just as well be saying Chef Paul Prudhomme.


1. Bittman, Mark. "The Best Cookbooks." The New York Times 1 Mar. 2008. 12 Apr. 2008 <>. 2. Prudhomme, Paul. "Chef Paul Prudhomme." Kpauls. 12 Apr. 2008  <>. 3. Douglas , Fill. "Paul Prudhomme’s Bibliography" Kpauls. 11 Apr. 2008  <> 4. Walker, Judy Walker. "Spice Up Your Palate." The Times­Picaynne 03 Apr.  2008, sec. E: 7­8. 5. "K-Paul's Louisiana Kitchen." New Orleans Online. 12 Apr. 2008 <>.