【Top 13】Paul Prudhomme Quotes

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Paul Prudhomme Quotes
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1.    You don’t need a silver fork to eat good food.    —   Paul Prudhomme
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2.    I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food.    —   Paul Prudhomme
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3.    Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.    —   Paul Prudhomme
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4.    When I travel I normally eat club sandwiches or I bring my own food. When you go into a new town, it’s very had to find a good place to eat.    —   Paul Prudhomme
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5.    We trust something in a grocery store and assume it’s good. We don’t learn about the most precious thing in life-the food we put in our body. Educate yourself!    —   Paul Prudhomme
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6.    We had no electricity, no gas. Food was probably our greatest entertainment – the most fun thing that we could do was food.    —   Paul Prudhomme
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7.    In ’71 or ’72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.    —   Paul Prudhomme
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8.    If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.    —   Paul Prudhomme
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9.    I wait for the next opportunity to have something to do with food. If I get rested, my mind just starts creating new dishes – click, click, click.    —   Paul Prudhomme
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10.    I’d like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.    —   Paul Prudhomme
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11.    Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.    —   Paul Prudhomme
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12.    After failing four times and after working for other people and realizing that nobody paid attention to the food like they should have, we wanted to just pay attention to the food and service.    —   Paul Prudhomme
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13.    I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn’t all start just a few years ago!    —   Paul Prudhomme
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