Legendary Louisiana-based chef Paul Prudhomme died Oct. 8 at the age of 75. You may not recognize his name, but you should. Prudhomme has the distinction alongside Wolfgang Puck as being America’s first celebrity chefs. He revolutionized Cajun and Creole cuisine not just in New Orleans, but across the country.

Prudhomme had humble beginnings as the youngest of 13 children growing up in a farm community. For a period of time, he was unaware that Paul was the name on his birth certificate: the moniker was given to him by a baptismal priest that believed he should have the name of a saint. Paul went by the name of Gene Autry Prudhomme instead.

He bounced around Colorado for a while as a cook before his failed stint as the owner of a burger restaurant called Big Daddy-O’s. In the late 1960s, he moved back to the South to cook the food of his mother and grandmother, realizing it remained esoteric to people outside the South. It was not long after that he landed a job as the first American chef to work at the iconic Commander’s Palace restaurant. Acclaimed chef Emeril Lagasse acted as Paul’s successor to the restaurant when he attempted once again to open his own restaurant. Paul established his flagship K-Paul’s Louisiana Kitchen in 1979. Even among the evolving and vibrant culinary scene of New Orleans, K-Paul’s has remained a destination restaurant, celebrating its 35th anniversary this year.

By 1980, Paul had become a household name, with his television series and cookbooks. His first book, Chef Paul Prudhomme’s Louisiana Kitchen, was published in 1984 and remains a timeless treasure. In total, Paul was the author of 11 cookbooks and the host of five television series. He was also the magician behind the Magic Seasoning Blends spice line, bestowing home cooks with the ability to replicate the beloved flavors of his kitchen. Magic Seasoning Blends transformed his restaurant from employees stuffing spices in bags to a full plant and production line with distribution to all 50 states and 28 foreign countries.

Chef Paul was famous for two major culinary contributions. In 1986 he trademarked his rift on the ballotine, the turducken, and he was the sole inventor of the blackening process intrinsically a part of Cajun and Creole cooking today. So many chefs joined the blackening craze that it caused overfishing and the harvesting of redfish in many states to be temporarily banned.

Paul was the recipient of many awards in his lifetime:

-The “Restaurateur of the Year” award in 1983 from the Louisiana State Restaurant Association.

-Chef Paul was the first American-born chef to receive the coveted Merite’ Agricole of the French Republic and was honored in 1986 as “Culinarian of the Year” by the American Culinary Federation.

-In 1993 the National Restaurant Association bestowed upon Chef Paul the College of Diplomates Award and in 2001 the Thad & Alice Eure Ambassador of Hospitality Award.

-In March of 1996 Chef Paul was one of only 12 chefs chosen from around the world to create and serve a Kosher dish for the King David’s Feast celebrating Jerusalem’s 3000th Year Anniversary.

-Chef Paul and his company, Magic Seasoning Blends, received the 2007 Louisiana Lantern Award from the Louisiana Industrial Development Executives Association, which recognizes outstanding manufacturers in the state.

-Nation’s Restaurant News inducted Chef Paul into its MenuMasters Hall of Fame (May, 2003), which honors culinarians for a lifetime of innovation in menu design and foodservice research and development.

-In 2006, Bon Appetit honored Chef Paul Prudhomme with their Humanitarian of the Year award. After Katrina, Paul’s restaurant was one of the first to open back up, and he donated countless meals to rescue workers.

Chefs and collegues share their memories of him:

“Our entire family is so saddened to hear of the passing of our dear friend Paul. We admired him immensely and loved his talent and his effusive love of people. Paul was a joy to work with, and he’s been an inspiration to all of us in the food world. There’s been no better ambassador for New Orleans and Louisiana than Paul Prudhomme, and he will be greatly missed.”

-Commander’s Palace Family

“I am deeply saddened by the passing of chef Paul Prudhomme. Paul was an absolute legend who introduced the world to Cajun cuisine and put Louisiana cooking on the map. His restaurant, K-Paul’s, and his books were absolutely brilliant and always an inspiration to me. Paul was a mentor, friend, pioneer and world ambassador to Louisiana that will be dearly missed, not only in New Orleans but in American cuisine. My heart goes out to Paul’s family at this difficult time.”

-Chef Emeril Lagasse

“I will never forget his quintessential smile, and seeing him sitting out front of K-Paul’s with a jazz band swinging by his side, welcoming passersby back to the French Quarter. There will never be another like him.”

-Ralph Brennan of Ralph Brennan Restaurant Group

“Paul was a beautiful, selfless man who shared our culture, hospitality, generosity and certainly our delicious food with the entire world. I met Chef Paul when I was 11 years old and knew that I wanted to follow in his footsteps. He selflessly passed his television show on to me with the directions to continue to share our great cuisine and culture with the world. He also carved the way for chefs to break out of the kitchen, into entrepreneurship, and called each of us to follow his example. We are all indebted to him and his leadership.”

-Chef John Besh

Paul Prudhomme lived up to his name of being a saint in the hospitality industry. He was a pioneer of the food world, and his legacy and impact are permanent and never forgotten.

Daniel Anderson is a freshman studying hospitality and business management from Bellevue. He can be contacted at 335-1140 or by [email protected]. The opinions expressed in this column are not necessarily those of the staff of The Daily Evergreen or those of The Office of Student Media.