Thank you Chef Paul Prudhomme

Tuesday, August 5, 2008

I have been cooking and baking now for more than twenty five years (dare I say thirty) and although I can say that my mom, grandmothers, grandfathers, friends of my moms and others have been most influential in my culinary journey; there is a man who really helped me see the light when it came to putting dynamic flavor in food. I know this Blog will probably never be read by Chef Prudhomme it is good enough for me to put it out in the universe for God to see. I was first introduced to Chef through his first book titled Chef Paul Prudhomme’s Louisiana Kitchen. I prepared at least seventy-five percent of all the recipes in his books and all were not only reliable but absolutely delicious. I have followed his career being there through the passing of his beloved Kay and as he weaned and leaned his culinary talents. Through it all the favor of the food did not suffer and I respected that enormously.

I know there are people who see his name and think “oh yeah, that Cajun Chef,” but Chef Paul is so much more. He really brought about the need and appreciation for flavor to American food. It is not about cayenne pepper, it is not about spicy food; great Louisiana cooking is about the blending of flavors, the slow cooking and braising that makes food not just good but great.

There was one particular meal I would prepare for my father who lived at 1300 Lafayette in Detroit years ago. We would shop for all the ingredients and then I would go back with my little daughter in tow and prepare dinner for him. The meal was straight from Chef Paul’s cookbook. It was the Seafood Stuffed Whole Fish, with carrots, zucchini and yellow squash. I always served hot butter rolls and a light dessert lemon mousse or his favorite Maple Butter Cake, a simple butter cake with a seven minute maple syrup frosting. He never wanted anything different, the same menu each time I would visit. I have to say the seafood stuffing was spectacular and with the Shrimp Butter Cream Sauce. Yes, the food was rich, but it was not consumed often, usually once a month.

Chef Paul, I would say as I cooked, you are truly a culinary genius. I do not know of many Chefs today who put that much thought into their recipes. It is clear that the man knew exactly how he wanted the food to taste and strived to give the best flavor and texture possible. Today I use his natural syrups to sweeten foods and I enjoy all of his lean recipes. I too no longer cook like I use to, but don’t think I can’t when called upon to do so. I hope to make Chef Paul’s Turducken® this Thanksgiving and serve it to a whole new generation of people who don’t have a clue. I have made it several times in my lifetime and his recipe reins supreme. Last year I saw a Turducken® in a box and my daughter and I both had to laugh out loud and shuddered to think what was inside the box.

Let me end by saying thank you Chef Paul Prudhomme for changing the way I cook, the way I eat and the way I create recipes. It is not about just about the food, but the flavor, texture and technique. You are America’s real Iron Chef.

* Many years ago I met Chef Prudhomme in the parking lot of the Riverwalk while visiting New Orleans, he had just had lunch at Mulate’s. I asked him if he had any advice for a budding chef and he said “yes, try to figure out a way to keep your money.” In other words, irregardless of how much you make it really does disappear like snow in a furnace. Interesting!