Paul Prudhomme Quotes

Any idea's a great idea as long as it tastes great.

My mom makes the best Cajun stuff. I'm a big gumbo guy. I've lost a lot of my Louisiana accent, so now when I say 'gumbo,' I feel like someone who's never said the word before.

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.

The beauty of Rome is that you can wander into a pizzeria just about anywhere and get a real Italian pizza that's thankfully worlds away from the Super Supreme I used to order at Pizza Hut as a kid.

For me no good food is illuminated without acidity.

If you combine good flavors, food turns into an orchestra.

Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.

Food for me has to pop, and at Spice Market, the food really pops.

Most Mexican restaurants serve fake, heavy versions of my home country's cuisine. But real Mexican food is full of brilliant, fresh flavors.

Woe to the cook whose sauce has no sting.

Has every oyster a different taste?

The only restaurants in which you're actually happy to be served your entree are the restaurants that serve entrees ungarlanded by Chef's ambition - sushi joints and steakhouses.

Chestnuts in stuffing tastes like someone chewed up a tree branch and then French-kissed it into your mouth.

I had an excellent repast - the best repast possible - which consisted simply of boiled eggs and bread and butter. It was the quality of these simple ingredients that made the occasion memorable. The eggs were so good that I am ashamed to say how many of them I consumed ....It might seem that an egg which has succeeded in being fresh has done all that can be reasonably expected of it.

It's been many years since I had such an exemplary vegetable.

It happens to be a matter of record that I was first in print with the discovery that the tastelessness of the food offered in American clubs varies in direct proportion to the exclusiveness of the club.

The average cooking in the average hotel for the average Englishman explains to a large extent the English bleakness and taciturnity. Nobody can beam and warble while chewing pressed beef smeared with diabolical mustard. Nobody can exult aloud while ungluing from his teeth a quivering tapioca pudding.

Acceptance is going to a restaurant where the salad's not great, but the steak is fine.

When I make a feast, I would my guests should praise it, not the cooks.

Food is very representative of a city's culture. In order to really get to know a place and the people, you've got to eat the food.

You get a taste here in New Orleans that you don't get anywhere else in the country.

When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal.

Cuisine is only about making foods taste the way they are supposed to taste.

A warmed-up dinner was never worth much.

Great food needed more than chefs; it needed gourmet diners.