Chef
Paul Prudhomme has propelled the distinctive cuisine of his native Louisiana
into the international spotlight and continues to push the limits by creating
exciting, new American and international dishes.
Paul learned
how to use the freshest ingredients while cooking at his mother's side
and continues to use only earth's finest harvests. As the youngest of
13 children, Chef Paul was always adventurous. His strong curiosity
of life and cultural customs motivated him to leave Louisiana in his
early 20's and travel across the United States and experience every
culinary environment possible. From an Indian reservation all the way
to the finest, five star restaurant, Chef Paul learned to love, appreciate
and marry the flavors of his younger years with those of many other
cultures.
In July 1979,
he and his late wife opened K-Paul's Louisiana Kitchen in New Orleans.
In only a couple of years, his French Quarter restaurant attracted world
travelers and continues to excite diners today. Diners are especially
pleased to learn that K-Paul's Louisiana Kitchen now accepts reservations.
An extensive renovation was completed at the restaurant by the end of
1996 and has doubled its capacity. Today, K-Paul's Louisiana Catering
satisfies palates in New Orleans and around the country.
As a result
of endless requests for his seasoning secrets, Prudhomme created his
own line of all natural herbs and spices. Today, Chef Paul Prudhomme's
Magic Seasoning Blends are distributed in all fifty states and in more
than thirty other countries around the world. These blends are widely
popular with both home cooks and professional chefs. In addition to
this line, Chef Paul produces his own seasoned and smoked meats (andouille
and tasso) and all are available through Magic Seasonings' Mail-Order
catalog - which also features cookbooks, giftpacks and other items of
interest to cooks.
Chef Paul
has recently added two varieties of Pizza & Pasta Magic, Magic Pepper
Sauce, and a new line of institutional products. Expanded manufacturing
capabilities now produce custom blends, bulk sizes and contract packing
for other food companies at Chef Paul's New Orleans area plant, Chef
Paul also consults with restaurant chains and food manufactures on the
proper use of herbs and spices in their finished products.
