"I am honored to serve as chair for such an important event. We are responsible for implementing food safety practices in all we do, and I look forward to ensuring these efforts are consistently top of mind for this industry," said Prudhomme.

In July 1979, Prudhomme and his late wife opened K-Paul's Louisiana Kitchen in New Orleans. In only a couple of years, his French Quarter restaurant attracted world travelers and continues to excite diners today. As a result of endless requests for seasoning secrets, Prudhomme created his own line of all natural herbs and spices.

Today, Chef Paul Prudhomme's "Magic Seasoning Blends®" are distributed in all fifty states and in more than thirty other countries around the world. He has recently added "Barbecue Magic," "Magic Salt Free Seasoning," "Magic Seasoning Salt" and "Magic Pepper Sauce®," and a new line of institutional products. Chef Paul also consults with restaurant chains and food manufacturers on the proper use of herbs and spices in their finished products.

Prudhomme has made personal appearances and given lectures and seminars all over Europe and the Orient. Chef Paul also served as a consultant to Team USA of the American Culinary Federation, and participates actively at conventions, seminars and food trade shows as a guest lecturer and in support of his Magic Seasoning Blends®.