Certain figures stand out as real culinary pioneers – their impact changing the way we eat and approach food. In this new series, we’ll explore the lives of these chefs – what inspired them and how they ultimately affected us. And of course, we’ll prepare and enjoy some of their most iconic dishes. This month we explore the life of Paul Prudhomme, the Louisiana chef who ignited a nationwide craze for Creole and Cajun cooking and profoundly influenced American cuisine.

“I think that Paul Prudhomme has had the greatest influence on American cooking, in cultivating the public interest in American food, of anybody I know,” wrote NY Times food columnist Craig Claiborne. ”People said, ‘There must be more to Southern cooking,’ and he opened up the floodgates to the whole field of Southern cooking.” Join us for the special look into the life and career of one of America’s most influential chefs while we sample some of his tastiest dishes. Special guest Chef Aaron Weiner, of the CD Cafe, will join us again to lead this class when he’ll be preparing:

Menu

Classic Jambalaya
Shrimp Etoufee
Bananas Foster