Chef Paul Prudhomme
Jacob Schoen & Son Funeral Home
3827 Canal Street
New Orleans, LA
Culinary legend and beloved Louisiana native son Paul Prudhomme died on Thursday, October 8, at the age of 75 following a brief illness. Prudhomme was one of America's first celebrity chefs, renowned for his introduction of the regional cuisine of Louisiana to the world in the 1980's. This trailblazer remained on the forefront of culinary trends throughout his career and his influence redefined American cooking. He was a pioneer in the exploration of food, flavor and taste, popularizing new dishes including his most famous effort, Blackened Redfish - a totally original creation, which became such a sensation that commercial fishing of the species was temporarily banned in order to prevent it from becoming extinct. He also introduced Turducken, an elaborate poultry dish. ""Every now and then somebody comes around who is the right person at the right place at the right time, and that person was Paul for us, for New Orleans and for the whole food world,"" said Ella Brennan of her long-time friend and colleague. ""He wanted to share with the world his great love and passion for Louisiana food. He really cooked with instinct and was always searching for the next, greatest flavors. He used to say, ""I want it to go 'Pow' in your mouth!"" He truly was at the forefront of getting America excited about food and we give him credit for helping to put New Orleans on the map."" Prudhomme's stories, recipes and seasoning mixes made Cajun food and the culture of Louisiana a sensation, but it was his 64-seat restaurant in the French Quarter that first propelled him into the spotlight. In 1979 he opened K-Paul's Louisiana Kitchen with his late wife Kay Hinrichs. The couple originally envisioned a casual local eatery, but Prudhomme's magic in the kitchen transformed the restaurant into a culinary mecca that had both local diners and world travelers lining Chartres Street for a taste of his intricately seasoned fare. The chef-entrepreneur originally created seasoning blends strictly for his restaurant, never intending to sell them commercially. At the request of his customers, however, he began handing out small samples of his homemade seasoning mixes and the demand grew until it reached the point where in 1983 he created his own line of all natural herb and spice blends. Chef Paul Prudhomme's Magic Seasoning Blends products are now made in a 130,000 square foot plant in Elmwood and distributed in all 50 states and more than 30 foreign countries. The celebrity chef wrote nine cookbooks and his first, The Louisiana Kitchen, a New York Times bestseller published in 1984 won a Culinary Classic Book Award from the International Association of Culinary Professionals. Of that book Prudhomme commented that ""it created a whole new trend just by reaching into a very earthy, very country and very simple culture and putting their food out there."" In the 1980's, long before the pop-up phenomenon, Prudhomme took his show on the road with a West Coast tour in 1983 and a trip to New York in 1985 that made headlines when the Board of Health closed his temporary location. The city's mayor Ed Koch intervened, ending what the press dubbed the ""Gumbo War"" and for five weeks diners lined up for blocks to sample his native Louisiana dishes. Through the years this ambassador of Cajun cuisine fed numerous heads of state. In 1983 he cooked at the world economic summit in Williamsburg, Va. and he was picked to head Louisiana's delegation for President Ronald Reagan's 1985 inauguration, feeding 1,000 D.C. insiders regional specialties like oysters and brie pie and chicken smothered in black-eyed peas. He cooked for members of the U.S. Senate at a Congressional Barbecue and returned to the Capital in 2005 for the second inaugural bash of President George W. Bush. An international presence, Prudhomme made personal appearances and gave lectures and seminars throughout Europe and the Orient. He served as a consultant to Team USA of the American Culinary Federation and was one of 12 chefs chosen to particulate in the celebration of Jerusalem's 3000th anniversary where each chef created a kosher dish, which was served at the King of David's Feast in March 1996. Prudhomme was the first American-born chef to receive the Merite' Agricole of the French Republic and was honored as ""Culinarian of the Year"" by the American Culinary Federation, as well as Restaurateur of the Year from the Louisiana State Restaurant Association. He was also the first chef to bring attention to Cajun and New Orleans cooking on national television, where he was a featured guest on hundreds of network and local talk shows through the years including Good Morning America, The Today Show, Late Night with David Letterman, Larry King Live and many others. In 1995 he starred in Chef Paul Prudhomme's Fork in the Road, the first of five public television series taped at WYES-TV in New Orleans. The programs attracted a league of loyal home cooks across the nation and continue to gain new audiences in repeat showings. ""My mission is to make your dinner better,"" he regularly told his viewers while inviting them to discover a new direction in cooking. When Katrina hit the city, Prudhomme was forced to close K-Paul's but the restaurant became a relief center for military personnel, relief workers and French Quarter residents, with his staff cooking over 6,000 meals during a ten-day period following the storm. For his efforts following the hurricane, in 2006 Bon Appetit magazine awarded Prudhomme its Humanitarian Award. His final television series Chef Paul Prudhomme's Always Cooking! was taped in August 2006 in the stripped-down shell of the WYES studio, only a year after the Lakeview facility was nearly destroyed by Hurricane Katrina floodwaters. ""Doing 26 shows, sharing recipes, is the snapshot of what's happening throughout New Orleans,"" he said during the production. ""Energetic, devoted people coming back with the minimum of conveniences to produce the maximum of emotion."" In his books, in newspaper and magazine articles, and on television this son of a sharecropper shared his incredible life story. Prudhomme grew up in rural French-speaking Opelousas as the youngest of 13 children born to Eli and Hazel Prudhomme. As the ""baby"" of the family he was responsible for helping his mother prepare meals for the large family, a task that he loved. ""The kitchen was my favorite place to be,"" he often said. He told stories about the family farm and explained what he learned from a life that revolved around the seasons - lessons on the use of fresh, indigenous ingredients that left an indelible stamp on his cooking style. At 17 he opened Big Daddy O's Patio, an Opelousas hamburger stand that failed after nine months. He worked as a busboy, cook and magazine salesman in New Orleans, then headed west, cooking in restaurants and resorts for 12 years before returning to Louisiana. In New Orleans he became the sous chef at Le Pavilion Hotel for a year and then got a job as chef of the Maison Dupuy Hotel. Prudhomme would say in a 1995 newspaper article that this is where ""things really got going."" ""They wanted to do Louisiana food and they wanted to do the real stuff. The restaurant was an immediate success,"" he said. Within two or three weeks the restaurant had lines for both lunch and dinner. ""A star is born"" declared the Times-Picayune. He was lured to Commander's Palace by Ella Brennan and was the first American-born executive chef of the venerable Garden District restaurant. While working at Commander's and with the blessings of the Brennans, Prudhomme opened K-Paul's with Kay Hinrichs, a waitress whom he met at the Maison Dupuy. The business partners would later marry. Prudhomme left Commander's to expand service at K-Paul's from lunch to dinner. On his first night at the stove he served his signature dish, Blackened Redfish, and the rest is history. ""Chef Paul has been my mentor, friend and has been like a father for 38 years, and his death leaves a big hole,"" said K-Paul's Executive Chef/Manager Paul Miller. ""The restaurant is his legacy. It has been and always will be run according to his taste and insistence on quality. That will never change."" Prudhomme is survived by his wife, Lori Bennett Prudhomme; his brother Eli Prudhomme; and numerous nieces, nephews, grandnieces and grandnephews. Visitation will be on Sunday, October 11, from 6:00 to 9:00 p.m. at Jacob Schoen & Son Funeral Home, 3827 Canal Street. A Funeral Mass will be held on Monday, October 12, at St. Louis Cathedral at 10:30 a.m., with a visitation to begin at 9:00 a.m. In lieu of flowers, donations can be made to: The Chef Paul and Lori Prudhomme Foundation, 720 Distributors Row, Harahan, La. 70123. Jacob Schoen & Son Funeral Home in charge of arrangements. You may sign the online guest book at
Published by The New Orleans Advocate from Oct. 9 to Oct. 12, 2015.
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159 Entries
Thinking of the great spicy chef. Im sure youre spicing things up in heaven
Gregory Joubert
August 20, 2018
Valenda Newell
December 1, 2016
My deepest sympathy to the family of Mr. Prudhomme. Never had the pleasure to meet him, but loved to watch him on TV. He would say "Onn yoon" for onion, and IT STUCK ON ME! I eat Onn Yoons! Not onions. May God Bless and Keep you. May he RIP.
Karen E. Sutton
TV Friend
October 12, 2015
RIP, perhaps one day I will meet you and we can sit down and have a great meal cooked by you, I loved seeing your shows, I loved the way you spoke and got so excited about cooking. Teresa-Anaheim, CA
October 12, 2015
What a kind, gentle man he was. I had the opportunity to meet him several times when he visited the company I worked for and enjoyed his stories about his mother who would cook with fresh herbs from their garden.
Several years ago, as a thank you for assisting on one of his visits, he sent a large peace lily to me at work. It is still thriving and reminds me him every day.
My condolences to his family and those close to him.
November 15, 2015
Chef Paul's Magic seasonings have been a staple in my kitchen for years and made a wonderful Christmas gift one year for my children, male and female, as they love to cook. To Lori and all Paul's family and friends.. always remember this.. His memory is etched in your minds and your hearts and no one can ever take those from you. Peace, smiles, live as he would..happy.
Michele Gautreau
November 12, 2015
To the Family,

I am sorry for your loss. May our god of comfort be a stronghold for your family.
November 7, 2015
I was greatly saddened to hear of Paul's death. I enjoyed his cooking show on PBS. May the Lord bring comfort and strength to the family.
Rochelle Johnson
October 22, 2015
So sorry for your lost .Paul will be missed .He was a great friend .Ms.Lori, my deepest sympathy.
Gary Barnes
October 18, 2015
I am a nobody in Paul's life. However, I feel so close to him. I have all of his books, I have cooked over the past 30 years countless numbers of his recipes here at home. One of my books was personally signed for me in Virginia.
I am so sorry to hear that he has gone on to a better world. One of my items on my bucket list was to meet him in person. Perhaps it will still happen, but in the next phase of life.
Please accept my prayers and thoughts for all of you at this time of his coronation to a better life.
Bob Stitz
October 15, 2015
Erik Moore
October 15, 2015
Erik Moore
October 15, 2015
Please accept our deepest sympathies.
Newman & Patricia Johnson
October 14, 2015
Good cooking, good eating, good loving! I love you all! Your philosophy was not wasted on me you great soul!
Chef Erik Moore
October 14, 2015
I watched the Chef on video in cooking school.He inspires millions with his masterful talent. He is/will be missed.
Tim Pokela
October 14, 2015
I am just one of many chefs/culinary educators who was inspired by Chef Paul. Our country is so much richer for his manifold contributions to our menus. His enthusiasm for food and life will be sorely missed. I will never forget "that pork chop."
June Jacobs, CCP, FWS
October 13, 2015
My sympathy goes to the entire family. I have several of Paul's cook books and enjoyed the immensely great books great recipes Great Man and human being the world needs more people like Paul RIP brother !
October 13, 2015
To chef Paul prudhomme I'm so sorry for loss you will be truly missed
Heather Lemerond
October 13, 2015
God Bless a Great Inspiration & Man as well as His Family, Friends & Admirers.

Thomas Rainbolt
October 13, 2015
My deepest and most heartfelt condolences to all of Chef's loved ones as he will be dearly missed. Aside from his wonderful culinary talents, his warmth,kindness and amazing smile really defined him as the person he was. His goodness rubbed off on many, including myself, and for this I shall be forever grateful. There is consolation in recognizing he can now experience the perfection of love as promised by our Creator.
Herbert Mayer, MD
October 13, 2015
My late husband and I were introduced to Chef Paul's jambalaya in 1986. The best city in the whole world with the best food. You will be missed here but my husband will be lined up for your cooking in heaven. RIP
karen scheer
October 13, 2015
It seems over the years from time to time our paths would cross, from his beginnings in New Orleans, at Canal Villere at Carrolton late at night while he waited in his car for his wife to get some fixins, the Airport, Northshore Fresh Market, French Quarter, I always said hey Chef, he's reply "hey man"! sometimes a fist bump! just a small town, country man with a big heart and friend to all, mentor to many, how many no one can ever know. You're greatly missed the second we got the said news Chef! Thanks for sharing your talents!
John Cassagne
October 13, 2015
You will be truly missed. I always enjoyed watching you cook on PBS. Tried some of your recipes. You were always soo joyous in whatever you were cooking. Also love your salt free magic seasoning. You really brought Louisiana cooking to the world. Thanks to your family for sharing you with the world. Know that God will comfort you at this time.
Darlene Murray
October 13, 2015
As a Candian Chef of 40+ years, Chef Paul has been someone who I have admired from afar. His talents will be sadly missed, but he will be at the Lords Table. God Bless - Chef Bruce David - Taber, Alberta
Bruce David
October 13, 2015
To this day my spouse Dan cooks jambalaya from the Poorman's recipe in the Louisiana Kitchen book(1984). It is always delicious! Thank you Chef for your gift to the world!
October 13, 2015
You added flavor to my life and for that I am truly grateful. I look forward to your wonderful addition to the Master's table!
Jaye Lewis
October 13, 2015
you gave so much of yourself. you were and will and always will be the best. Thank you for your inspiration. You will be profoundly missed!!!
Janey Langlois
October 13, 2015
C ulinary genius P ersonable
H igh powered A ffable
E xemplary U nequaled
F orward thinking L egendary

May you rest in Peace in the Arms of your Creator! Pax Vobiscum
Don Dee
October 12, 2015
To my dearest family, some things I'd like to say...
but first of all, to let you know, that I arrived okay.
I'm writing this from heaven. Here I dwell with God above.
Here, there's no more tears of sadness; here is just eternal love.

Please do not be unhappy just because I'm out of sight.
Remember that I'm with you every morning, noon and night.
That day I had to leave you when my life on earth was through,
God picked me up and hugged me and He said, "I welcome you."

It's good to have you back again; you were missed while you were gone.
As for your dearest family, they'll be here later on.
I need you here badly; you're part of my plan.
There's so much that we have to do, to help our mortal man.

God gave me a list of things, that he wished for me to do.
And foremost on the list, was to watch and care for you.
And when you lie in bed at night, the day's chores put to flight.
God and I are closest to the middle of the night.

When you think of my life on earth, and all those loving years
because you are only human, they are bound to bring you tears.
But do not be afraid to cry; it does relieve the pain.
Remember there would be no flowers, unless there was some rain.

I wish that I could tell you all that God has planned.
But if I were to tell you, you wouldn't understand.
But one thing is for certain, though my life on earth is o'er.
I'm closer to you now, than I ever was before.

There are many rocky roads ahead of you and many hills to climb;
but together we can do it by taking one day at a time.
It was always my philosophy and I'd like it for you too...
that as you give unto the world, the world will give to you.

If you can help somebody who's in sorrow and pain,
then you can say to God at night......"My day was not in vain."
And now I am contented....that my life has been worthwhile,
knowing as I passed along the way, I made somebody smile.

So if you meet somebody who is sad and feeling low,
just lend a hand to pick him up, as on your way you go.
When you're walking down the street, and you've got me on your mind;
I'm walking in your footsteps only half a step behind.

And when it's time for you to go.... from that body to be free,
remember you're not're coming here to me.

Ruth Ann Mahaffey (author)
©Copyright 1998
Cleo Carriere
October 12, 2015
Creativity was Chef Paul's signature. I am blessed to be influenced by him. Rest peacefully brave friend! Introduce cajun to the Heavenly Host...We are sure to hear the pleasant response all the way down here!
Kerry Mackay
October 12, 2015
you inspired me to use a little spice to my life or maybe a lot only one way to try and that is to try
October 12, 2015
Linda Johnson
October 12, 2015
A trailblazer & the soul of Cajun everything!
Godspeed chef!!
Jackson York CEC,AAC
jackson york
October 12, 2015
Lori, Eli, & Paul's family: Janis and I will always feel blessed to have known Paul for 35 years now. The Breakfast Edition set on Ch. 6 was always packed as the whole station staff would arrive around 7 a.m. to share Paul's dish of the day with me, Bill Stanley, Margaret Orr, and Steve Bellas. He even invited me and a Ch. 12 crew to his family's homes near Carencro to do a couple of hours on how Paul's entire family approached mealtime in Acadiana. Janis and I not only join with you in your sadness and sense of great loss now, but also in a celebration of Paul's love of life and his passion of bringing Louisiana food and culture to people around the world. There will never be another Chef Paul..and it was an honor and privilege to know and work with him through the years.
Mike & Janis Sanders
October 12, 2015
We had Chef's Gumbo for my wedding shower thirty years ago. Boy, was it good. So was everything else. Rest in peace, dear Chef.
Gail Brigham
October 12, 2015
I thank the great chef for his recipies and spices. Through the years many of my friends and family have enjoyed cajun cooking especially the jumbalaya and turducken. You will be remembered everytime we get together and celebrate your great food.
CKC and Company
October 12, 2015
I had the pleasure of meeting Paul at a food show in Chicago. Such a sweet and wonderful soul. I enjoyed our conversation and will treasure the cookbook he gave me signed. You will be missed but treasured sweet man.
Marlene Shillington
October 12, 2015
My mother-in-law introduced me to Chef Prudhomme's cooking and spices. I was in love with the flavors. I will miss you but am happy to know you will live on in your cooking.
October 12, 2015
I just learned that one of my favorite Chefs Died today. I had the honor to meet him once. I own all of his cookbooks and absolutely loved his food! He has influenced my cooking in many, many ways. I have cooked so many of his recipes and they have all been amazing! Rest in peace Paul, you are and will always be the Cajun King to me. In the next catalog here at the school, I will do a class called Remembering Paul Prudhomme.
Chef Pete Snaith
October 12, 2015
Thank you Prudhomme family for sharing Chef Paul with us. What he has taught the world will continue to evolve and grow; neither the man nor his legend will be forgotten. Our deepest sympathies.
Lisa Loeffler-Craig
October 12, 2015
I enjoyed watching him on TV
GAIL Bealer
October 12, 2015
To Chef Paul and Family,
I have been cooking out of the now butter spattered pages of my Louisiana Kitchen Cookbook since long before I knew you were from the same hometown of Opelousas as my beloved, late mother. I have delightedly savored the fine food at K-Paul's for decades, before I married and had children, and now it is an annual tradition to go when we visit from Houston...there would be a small mutiny if we missed our pilgrimage! You will be missed, Chef Paul - may you rest in peace. Our thoughts and prayers are with your family.
Jennifer Cornell
October 12, 2015
I never had the pleasure of meeting him personally but through his cookbooks I feel I have. So sorry for your loss. May the God(Ps.83:18) of comfort comfort you at this time. Rom. 15:4
October 12, 2015
I destroyed a kitchen in 1984 making his blackend redfish and i dont regret it at in Pease brother paul.
steve sheldon
October 12, 2015
Had the pleasure of meeting him in his restaurant and he kindly let my sister take a picture. I was his biggest fan. I had such highhopes in going back to his restaurant, I am truly in mourning. I miss him terribly! God bless him and his family
Janey Langlois
October 11, 2015
Our deepest sympathy to the family and friends of Chef Paul Prudhomme. Rest in peace ~ You will missed. The entire team @LeeLeesRugelach Harlem, NYC
October 11, 2015
We lost a giant in the culinary field. He will be sorely missed. Willy and Paulette Coln
October 11, 2015
Looking back on the life of Paul Prudhomme, one of the integral founders of American cuisine, inventor of blackened redfish (and the blackened teqnique) which was so popular he single handedly almost caused its extinction, owner of K-Pauls in New Orleans, and TV personality appearing on his own shows and known for frequenting the Today morning show. He was Emeril before Emeril knew how to boil water, working for the esteemed Brennan family who brought French cooking to New York before they settled in New Orleans.
Chef Paul is the reason Cajun cooking is no mystery to the world. Popularizing such dishes as jambalaya, barbecued shrimp and gumbo, as well as spices such as cayenne pepper and chicory, and such foods like Tasso and boudin sausage. Few Americans ever saw a real Chef in action before Paul Prudhomme. He brought respect to the trade, and was an inspiration to cooks and Chefs the world over.
Erik Moore
October 11, 2015
Chef I had the privilege of meeting you a few times. And we would take about my Family restaurant were always so polite to me .I will never get those moments...And I also had the privilege of meeting you with your co-workers Merlene Jones.... RIP Chef your legacy will live on forever.... God Bless ++
Janene Damiano
October 11, 2015
REST IN PEACE. I enjoyed your cooking shows. Learned alot.
C.M. Roybiskie
October 11, 2015
My condolences to Chef Prudhomme's family and friends. His passing is a loss to my New Orleans hometown as well as the local, national, and international culinary communities. God Bless you Paul.
Dawn Washington
October 11, 2015
My prayers to the family's love h and his cooking it was like my grand mother cooking I will miss him he really put New Orleans and Louisiana on the map rest in peace my friend
Mimi Shaffett
October 11, 2015
Such a profound loss to the culinary world, and especially to those in Louisiana and other states who so richly benefited from Chef's extensive knowledge of cajun' cooking. His unique emphasis on adding layers of flavor is a main component of what makes his recipes so delectable. It's hard to imagine him gone, but his presence will continue to be felt by all who were so very fond of him.
~ Rest in Peace, Chef Paul ~
October 11, 2015
My deepest sympathies. I have this man in my kitchen every week. He is why I cook. I grew up watching him on the news. What a great person, as well as a culinary artist. While, he may be cooking for God, he will always be present in New Orleans, and in the kitchen of all of displaced Louisianians.
Cynthia Ruiz-Yu
October 11, 2015
He was a kind big hearted loving person with an appetite for life and we are going to miss him dearly. We love you uncle Paul
April Prudhomme Hollier
October 11, 2015
My sympathies out to the family. Chef Paul was a wonderful man who taught us all to eat and live live well.
October 11, 2015
Loved this special person as a friend. Continue to try to get that "pow" flavor when I cook! Rest in peace. Lois & Ken Boagni, Opelousas, LA
Lois Boagni
October 11, 2015
My condolences to the family.
Barbara Hamilton
October 11, 2015
I learned so much from this great man, the world has had a great loss with him gone. Our condolences to the family. Chef Jan Memmott~Jensen , Logan, Utah
October 11, 2015
God blessed Mr. Prudhomme family and friends.
Angela Jefferson
October 11, 2015
My husband and I had the opportunity to meet him once at a restaurant show. He was a humble, nice man. His culinary talent would be missed. I'm extending my sincere sympathy to his wife and family, for their loss. I understand is a very difficult moment they are going through, may the loving-kindness that only our Heavenly Father provides, be granted to them so they can endure - For He promises to be close to those who cling to Him for help. Psalms 72:12-14...
October 11, 2015
Lori, I am so sorry for your loss. I'm sure you had much deserved happiness the past few years with Chef.
Jo Anne Pine, MD
October 10, 2015
Love and prayers to the Prudhomme family. Thanks for wonderful food. I hope you will cook for me in Heaven.
John Beasley
October 10, 2015
Deep condolences to the Prudhomme family. May shared memories comfort your family and friends as you go through this very difficult time. And most importantly reliance on God's word to bring you strength. 1Cor.1:3-4.
D Tyler
October 10, 2015
My dearest Brenda I am so sorry for your loss.My prayers and thoughts are with you and your family.What an incredible man!
He gave the world a new flare, flavor, and
taste from your home Louisianna. Paul will be remembered for eternity. He made his mark in his lifetime and I know he embraced
life,love, and family.
Gillian Olmsted McGinn
Gillian Mcginn
October 10, 2015
I have bought many of Chef Prudhomme cook books and use them often. Chef you will truly be missed .Loved to watch your cooking shows .You are truly the best !
Alton Lindsay
October 10, 2015
Condolences to Chef Paul's family both at home and at work. His legacy was giant, not just for his prowess in the kitchen but for his untiring and classy representation of Louisiana.
Vicki Harkin
October 10, 2015
I really enjoyed my conversations with him re: seasoning foods.
William R. Rader
October 10, 2015
My mama told me she learned to cook enchiladas from you. They were so delicious, and I thank God each day because she taught my wife how to make them as well. Mama has long passed, but I can assure you that her (and yours also) enchiladas will live on. Rest In Peace Mr. Paul.
Franklin Chavez
October 10, 2015
I am so saddened to hear of your loss. I had the opportunity to eat in the NYC restaurant years ago. We were told by the waitress that Chef Paul was in the kitchen. We were so excited. She then came out and told us that we had been invited in so we could meet him. He was the most genuine, friendly, humble man. I will never forget his kindness. My heart goes out to his family and friends.
October 10, 2015
What a great man, My fondest memory of Paul was right after Katrina when he reopened KPauls. He was outside of KPauls thanking people for coming to his place. I was moved by "Paul Prudhomme" thanking me for coming and told him that it was I and my family that thanked him for reopening so soon and bringing back a bit of normality to our lives. A true giant.
Mike and Carolyn Gerhold
October 10, 2015
A life well lived. We are grateful for all you've done, Chef Paul. Condolences to all.
Frank & Marna Brigtsen
October 10, 2015
I heard about him in early 80s and bought his Louisiana cooking cookbook when I was 19. The first time I tried blackened redfish in my mothers house it looked like a London fog rolled in. Mom forgave me once she tasted it. I worshiped that cookbook and have named it the Cajun bible. 33 yrs later it looks it with numerous notes and food stains. Because I cook his recipes so often of course my house is choice place for holidays where I treat them with his masterpieces. I' even tackled turducken one year! I manage to cook something of his AT LEAST once a week. He had a profound effect on my life, so much so that my nickname is Pat Pruhdomme! My wife teaches the blind and she often here's "Mrs Cahill he cooked pp last night and did you bring us any!" Because they could smell on clothes. We go to his restaurant whenever we re in Nola and enjoy talking to cooks although we were never lucky enough to meet him.
I was just looking to see if he was ever going to put out another cookbook but it wasn't meant to be. What a loss to the world. I enjoyed following his life. There's going to be some happy spirits in heaven when he arrives!! God bless paul prudhomme!
Patrick and Celeste Cahill
October 10, 2015
Dear Prudhomme Family Rory and I would like to express our condolences on the loss of Paul Prudhomme.he'll surely be missed very much.
Faith/Rory Tobin/Dockett
October 10, 2015
Chef Paul,

Thanks for your legacy! You were a culinary genius who shared the gift! Your cookbook collaboration with your family is a favorite of mine. I have all of your cookbooks and many of my techniques mirror yours. You are appreciated and missed!

God bless!
Clay and Amy Wick
October 10, 2015
My deepest condolences to the family.
May the God of unending love, console
your broken hearts during the loss of
your dear beloved one.
He was a well loved man, and how well
educated in his cooking skills he were.
He will forever be missed.
May the family forever reflect on the
positive and happy times shared together.
May the God of tender mercies continue to guide you and strengthen you during the days ahead.
Much love to the family.
(Psalms 121)
My heartfelt prayers are with the family.

TE, Louisiana
October 10, 2015
So sorry to hear of Chef Paul's passing. He left a legacy of fine food and cooking. May fond memories and the love of family and friends help you cope with your loss.
And may the peace of God give you comfort.
Philippians 4:6,7
A. Carr
October 10, 2015
So sorry for your loss. It seems like we lose more and more loved ones as time goes on. A scripture that brings me comfort can be found at Isaiah 30:19 where it says that God hears and answers our prayers and ever the more so as our hearts are hurt from the loss of someone to death. Once again my sincerest condolences.
Nicole H.
October 10, 2015
My sincere condolences to the family. May it comfort you to know that God and others care.
October 10, 2015
Beloveds, deepest condolences to all who knew Paul and loved him. I know he will truly be missed. May the peace that God mentions at Jeremiah29:11,12 help you all through this very difficult time.
October 10, 2015
May your hearts soon be filled with wonderful memories of joyful times together as you celebrate a life well lived.
October 10, 2015
Please accept my deepest sympathy. May the God (Psalm 83:18) of all comfort, provide your family with the needed strength to endure the loss of your loved one.
J Evans
October 10, 2015
He affected so many people in such a great way- food! Chef was super talented and will be missed! May God strengthen his family at this time through prayer and friends. Psalms 55
October 10, 2015
Psalms 119:76.
October 10, 2015
I am sorry for your loss. Cherish your fond memories.Draw close to God in prayer during this difficult time -James 4:6.
October 10, 2015
An excellent Chef...someone who gave Louisiana taste! May our Lord fill very void Chef Paul leaves behind with the peace of Jesus! Blessings upon each of you as you lay your beloved to rest. Praying you will feel the love from admirers here and afar.
Karen, A Reader of Obits
October 9, 2015
It was quite an honor cooking with you for the 1st Russian Chef Culinary Exchange Program held at the Royal Sonesta Hotel in New Orleans. You really gave the Russians a taste of our city and all of the Cajun delights. You are one of a kind and a true professional in the food industry. Thanks so much for promoting our wonderful city to the world. You will be sadly missed by all.
Allen Schulkens
October 9, 2015
I loved working with Chef Paul during my years at WDSU in the early '80's. When a national group of NBC folks came to town for a visit, he orchestrated a dinner under tents at the Audubon Zoo and knocked everyone's socks off. He was always smiling and so full of life. You couldn't help but be energized by his presence. My taste buds also carry fond memories of many meals at K Paul's Louisiana Kitchen and sampling a in the WDSU studios when he appeared on Morning Edition. We were all so lucky to know him. My condolences to his family. Shelley Hobson
October 9, 2015
Thank you Chef Paul for introducing America and the world to real Louisiana cuisine. As a New Orleans native living in New Jersey, I will always remember our wonderful meal when you came to New York City! Bon Appetit forever Chef.
Suzi Fortenberry
October 9, 2015
I managed a high end shoe store called "Bergeron's at 315 Royal St. in the early 80's and would love to walk around the corner to K-Pauls when it was family style sitting.what a blast,& thanks for all the great memories! You will be greatly missed,,good cooking good loving, good eats!! Xoxo. Jodi Reis Kuhn, Ellijay, Ga. My love to Troy and all of the Prudhomme family.
Jodi Reis Kuhn
October 9, 2015
My condolences to Lori and Chef's family. I was lucky enough to know Chef, K, Lori, and the incredible staff of K-Paul's in the 'early years' which has led to many life long friendships. So many have contributed loving tributes and stories. May Chef rest in peace. A life very well lived, indeed. They are passing a good time in Heaven and the food just got a lot better! Gold stars all 'round!
Cookie Kellar
October 9, 2015
Thanks for the recipes and great food K-Paul. The wife purchased your blacken steak seasoning last week. I think I'll got do one up now in your honor. Peaceful Journey my dear brother. The Boot (Louisiana) will surely miss you.
Jean Claude Kydd
October 9, 2015
May you find peace and comfort knowing the positive spirit that he shared with so many through his wonderful recipes and restaurants. Please know that the God of peace hears prayers requesting peace of heart and mind. 1 Peter 5:10
RM, California
October 9, 2015
Such a great man. Have been following you for a long time.
A great chief. You will be missed.
Carolyn Waters
October 9, 2015
It was my pleasure of having met Paul a few years ago in Ottawa, Canada. I always said he was a true ambassador for the Cajun people and for the art of cooking. Rest in peace Paul.

Len Dignard
October 9, 2015
My sincere condolences to the Chef's wife, family and fans. God promises to comfort and ease your pain at Revelstion 21:3,4 where he says that he will wipe the tears from your eyes!
October 9, 2015
Condolences and prayers are extended to Chef Paul's family and friends. May you find comfort in know that he is resting with our Heavenly Father and you will be with him again. GOD BLESS and RIP
Karen Davis
October 9, 2015
A truly kind and decent person.
I treasure having met him and my time working at K-Paul's.
Darlene Fendlason
October 9, 2015
As an amateur home cook I had the amazing fortune of spending a week in K-Paul's kitchen at the invitation of Chef Paul. He was such a kind and gracious man and the things I learned through his staff have been savored by friends and family since that adventure in 1986. My family and I are deeply saddened by Chef Paul's passing.
Sam Jones
October 9, 2015
Rest in Peace Chef Paul, my husband is from Opelousas, La just like you were. Our deepest condolences to Paul's family may God give you strength during this difficult time.
Debbie Frank
October 9, 2015
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