ABOUT PAPA PAUL
Born and raised in New Orleans, Papa Paul Millet learned early the art of using cajun spices to enhance food flavors. In the kitchens of his favorite aunts and other relatives who knew how to prepare delicious cajun foods, he was taught which spices enhanced different foods and how combining herbs and spices brought out flavor. He understood early the importance of subtlety and balance.
As a young adult his interest and training continued as he worked for several of the New Orleans area’s finer restaurants. But it was when he found himself a single father with a mission to ensure his three boys enjoyed a home-cooked meal every night, that he fully realized his love for preparing well-seasoned cajun foods.
When he met and married his wife, Cheryl, they opened an optical business and Paul became a traveling salesman, calling on customers throughout the United States. He met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.
Paul began experimenting with spice combinations and after two years in development arrived at the Papa Paul’s Creole Products available today. He invites you to try his Papa Paul’s Creole Seasoning and other Creole Food Products. He’s sure you’ll agree that his special blend will bring out the best in your own kitchen.