SITE 
The seeds of the company were planted in Chef Paul's mind back in the days when he was traveling around the United States, slipping his tasty combinations of dried herbs and spices into the otherwise unexciting dishes served in the restaurants where he worked. Once back in Louisiana, he continued his practice of adding his unique blends to recipes, and when customers asked the secret of his seasoning, he would make up little batches to give away.
These packets proved enormously popular, and soon putting them together became a time-consuming practice. After discussing the matter with his employees, everyone agreed that a separate facility was needed and the blends could be sold on their own. Not only would such an arrangement free the restaurant staff for their primary responsibilities, it would enable many more home cooks to add Chef Paul's seasonings to their food.
And so a company was born. There were obstacles to overcome, of course, but through perseverance and ingenuity the fledgling firm grew so that now it occupies its own modern 30,000 square foot plant, with 38 employees and distribution in all 50 states and 25 foreign countries.
These packets proved enormously popular, and soon putting them together became a time-consuming practice. After discussing the matter with his employees, everyone agreed that a separate facility was needed and the blends could be sold on their own. Not only would such an arrangement free the restaurant staff for their primary responsibilities, it would enable many more home cooks to add Chef Paul's seasonings to their food.
And so a company was born. There were obstacles to overcome, of course, but through perseverance and ingenuity the fledgling firm grew so that now it occupies its own modern 30,000 square foot plant, with 38 employees and distribution in all 50 states and 25 foreign countries.
