My fascination with Cajun cooking is long-standing. For me, the highlight of any trip to New Orleans includes a meal at K-Paul’s Louisiana Kitchen. I remember fondly my first time there – the amazing food, the local women who shared a table with us at lunch, so we wouldn’t have to wait and the smiling chef - his friendliness but mostly his size. As a diabetes educator I didn’t have good feelings. But, last week, I was positively giddy to see Chef Prudhomme in the exhibit hall, promoting his new spice line and looking slim and healthy.
My eye is trained to notice weight loss, and this was nothing short of a transformation. The man who had inspired Americans in a whole new way of cooking was hundreds of pounds thinner. For me that was even more exciting than eating his cooking, and I told him so.
I have several of his books. Over the years, I have referred to his culinary wisdom, but on this day I knew he had other insights to tap. So I asked him what I always ask people who has been successful in this difficult process.
“How did you do it?”
He told me that he made a decision to lose the weight, and he used his knowledge.
“I know about food,” he said.