The owner and creator of K-Paul’s Louisiana Kitchen and a broad line of commercially available seasonings, sauces and marinades, Chef Paul Prudhomme is a celebrated culinary figure in Louisiana and around the world. Louisiana’s rich culture and cuisine is credited for building the foundation of Chef Prudhomme’s interest in food and diversity. Extensive travel both domestically and abroad further his passion for creating distinctive cuisines and specialty flavors. Read about Chef Paul’s unique perspective on cooking and why U.S.-grown rice is a staple ingredient on his menu. Also try these Louisiana classics, Red Beans & Rice,Jambalaya and Seafood Gumbo.
Paul Prudhomme's Professional Background
Owner & Operator of K-Paul’s Louisiana Kitchen, New Orleans
Proprietor of Magic Seasonings Blends, Sauces and Marinades
Best-selling author of nine cookbooks
Producer of six cooking videos
Recipient of numerous industry awards, including Bon Appetit’s Humanitarian Award (2006)
Louisiana is an important rice producing state. Why do you choose to use local/U.S. ingredients like rice?
I strongly believe in using local/U.S. products because I know their origin and quality. It's been my number one priority to focus on where our products come from and how they were grown and handled. This topic has become very important in the food industry with regards to food safety and other concerns, but it has been important to me throughout my career, primarily because I love to support our farmers.
As a master of creating flavor profiles, how do you use ingredients such as rice to deliver different taste experiences?
Rice is one of the greatest ingredients to put on our menu or serve at home because it has a pure, unadulterated flavor alone or it can deliver a variety of flavors making it a perfect partner with a wide range of seasonings, meats, beans and other proteins. It’s extremely versatile and the possibilities are endless for different cooking techniques and flavors. When I was growing up, a day didn’t go by that rice wasn’t served. My mom made rice dishes taste different every time!
In your opinion, what characteristics of Louisiana cuisine make it one of the most admired American cuisines?
Louisiana food has depths of flavor that make it stand out…it is and should be EMOTIONAL! All of our ingredients are fresh and come from the earth and the water, strengthening our connection to natural resources. Louisiana cuisine is uniquely distinctive -- it should make your taste buds dance!
K-Paul’s Louisiana Kitchen has been one of the most popular restaurants in the French Quarter since 1979. How have you stayed at the ‘top of your game’ for more than 30 years?
You take it one day at a time. Once you serve one great meal you just need to start working on the next one and always strive for perfection. I also surround myself with great people who support my mission. Many of K-Paul's staff have been there since the beginning and they make it happen every day by helping me pass on cooking techniques and flavors profiles to new staff members for consistency.
Your line of Magic Seasoning Blends, Sauces and Marinades are widely distributed commercially. What inspired you to offer your signature spice blends and sauces to the public and to other chefs?
People just started asking for them. I never expected it to be a business in the beginning; I was just trying to help people make great tasting food. Once it became too much for our kitchen staff to blend and package in plastic bags, we decided to bottle it and the products thrived in the marketplace. When we started our Magic blends, they were the first all natural blend of herbs and spices to hit the shelves that really emphasized flavor.
Which seasoning blends are your top sellers?
It depends on the locality and the seasons. Our original seven blends usually lead. Also the Salmon Magic and our Salt-Free seasonings are popular in both foodservice and retail.
How do you create new flavor profiles?
It just seems to happen when I’m in the R&D kitchen and let my imagination go. I start playing with herbs and spices, combining flavors. It’s like a painter or a musician—something inside just clicks. If I know the other food ingredients then I take them into consideration as I develop the blend.
Any trends on the rise?
I think that Americans are looking for "clean—clear flavors." We know many are looking to spend less on dining out but they are not willing to give up bold flavors. This is where rice enters the scene again. It's a low cost ingredient and a fabulous staple in a variety of cuisines from around the world.
With interest in culinary arts growing, how do you think your culinary career has influenced today's generation of chefs?
It's hard for me to talk about myself in those terms. Hopefully, I have helped chefs realize that cooking is truly a profession that should be respected. Schools have certainly taken a key role in improving the preparation and recognition of chefs—they are striving to train them for the real world.
What advice do you have for aspiring chefs?
You have to love what you are doing—really love it, or else the long hours, hot kitchens and tremendous pressure will leave you looking for more. I think that being a cook (home or professional) is one of the most important jobs because what we cook and serve becomes a part of someone’s body, part of their cells. That is a huge responsibility.
