Documenting, studying, and celebrating the diverse food cultures of the changing American South.
Oral History Project Index
SFA Founders
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INTERVIEWS
Ann Abadie
Kaye Adams
Jim Auchmutey
Marilou Awiakta
Ben Barker
Karen Barker
Ella Brennan
Ann Brewer
Karen Cathey
Leah Chase
Al Clayton
Mary Ann Clayton
Shirley Corriher
Norma Jean Darden
Crescent Dragonwagon
Nathalie Dupree
John T. Edge
John Egerton
Lolis Eric Elie
Donna Florio
John Folse
Terry Ford
Psyche Williams-Forson
Damon Lee Fowler
Vertamae Grosvenor
Jessica B. Harris
Cynthia Hizer
Portia James
Martha Johnston
Sally Belk King
Sarah Labensky
Edna Lewis
Rudy Lombard
Ronni Lundy
Louis Osteen
Marlene Osteen
Timothy W. Patridge
Paul Prudhomme
Joe Randall
Marie Rudisill
Dori Sanders
Richard Schweid
Ned Shank
Kathy Starr
Frank Stitt
Pardis Stitt
Marion Sullivan
Van Sykes
John Martin Taylor
Toni Tipton-Martin
Jeanne Voltz
Charles Reagan Wilson
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Interviews by SFA Members and Friends.
Project sponsored by Jim 'N Nick's Bar-B-Q.
That’s all I ever wanted to be over the years was to give the best food I possibly could to anybody who’s there to buy it from me. I’ll do it until I die.
~Paul Prudhomme
Born in Opelousas, Louisiana, Paul Prudhomme was the youngest of 13 children. At 17, inspired by the cookery of his mother, he opened his first restaurant. In 1975, after stints outside the state, Prudhomme became the first American-born chef to lead the kitchens at Commander’s Palace in New Orleans.
In 1979, he departed Commander’s Palace to open his own restaurant. K-Paul’s Louisiana Kitchen, in the city’s French Quarter. In the years since, Prudhomme began making and marketing a line spices, now sold around the world. One of the world’s pioneer celebrity chefs, Prudhomme still lives in New Orleans, where he now directs the research and development kitchen for his Magic Seasoning Blends company.
SUBJECT: Paul Prudhomme, SFA Founder
DATE: June 2011
LOCATION: SFA Cajun Country Field Trip Supper at Cochon - New Orleans, LA
INTRVIEWER: Brett Anderson, SFA Member
*TRANSCRIPT: To download a full transcript of this interview in PDF form, please click here.
