Chef Paul Prudhomme, who brought Louisiana’s rural Cajun cooking to the forefront of American cuisine, will be remembered at a funeral Mass on Monday in St. Louis Cathedral.
Advertisement
Friends, family and fellow chefs are expected to attend to pay tribute to Prudhomme, whose death at age 75 made global headlines.
Prudhomme went on to create a food empire with his personal spices, which are now sold in all 50 states and 37 countries around the world.
Many knew him simply as Chef Paul.
Visitation for the late Chef Paul Prudhomme begins Sunday night. He received numerous accolades, including restaurateur of the year from the Louisiana State Restaurant Association in 1983.
In addition, Tooker told CNN, Prudhomme’s recipe for blackened redfish, first served at K-Paul’s, became so popular state fisheries officials had to impose limits to save the species from overfishing, Tooker said.
Prudhomme’s success brought regrets, as well. He had no formal training, but sparked a nationwide interest in Cajun food by serving dishes – gumbo, etouffee and jambalaya – that were virtually unknown outside Louisiana. He anxious over the common perception that all Cajun food is blistering hot.
Folse is one of the legions of culinary masters and Cajun food fans who are mourning the loss of Prudhomme.
Advertisement
Many Cajun chefs today credit Prudhomme for their careers, either through his mentorship, or just by popularizing the cooking style. He had a bad knee, used a cane and usually moved in a scooter instead of walking. They can’t taste anything but the pepper. He poked a fork into a single piece of carrot and held it up.
