Services Monday for Chef Paul Prudhomme

Hundreds of mourners gathered at St. Louis Cathedral Monday to say their final goodbyes to beloved Louisiana chef Paul Prudhomme at a funeral service is being held in the French Quarter.

The largely self-taught Prudhomme – known in particular for his signature blackened redfish – died Thursday after a brief illness.

Prudhomme gained notoriety around the world and is credited with popularizing Creole cuisine. In addition, his line of spices, magic seasoning blends, are sold nationally.

Dark-suited chefs from his highly successful K-Paul’s Louisiana Kitchen brought the casket down the aisle to Jackson Square, where a brass band played a dirge. He received numerous accolades, including restaurateur of the year from the Louisiana State Restaurant Association in 1983.

“That’s what Louisiana food does, and that’s what Cajun food does”, he once said. I’ve seen Chef Paul everywhere.

Prudhomme’s success brought regrets, as well. He anxious over the common perception that all Cajun food is blistering hot. “Now I taste them this way”.

Folse is one of the legions of culinary masters and Cajun food fans who are mourning the loss of Prudhomme. “Don’t cover them up”. Just over 5 feet tall, he had trouble squeezing into chairs. In the 1992 interview he said he was working on ways to take the fat out of recipes without losing the flavor.