Cooking Can Be Fun

By Jen Cafferty, So Simple Gluten Free

When I was young, my mother would watch Julia on the television while preparing our dinner. I can still hear Julia’s voice and laughter. I would sit and watch my mom make dinner and Julia would be chatting away in the background. It was from Julia (and a few other special ladies) that I learned that cooking can be fun.

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An Inspiration Since I Was a Child

By Chef Marco Elder, Brasserie Du Vin, Honolulu

Julia Child has been inspiring me since I was a child. It first started when I spent summers in Maine at my grandparent’s home. My Grandmother introduced me to amazing French dishes like cheese soufflé, cream of sorrel soup and mouth-watering fish chowder. The inspiration for my Grandmother’s kitchen came from having met Julia Child at a country club they both belonged to and became friends.

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How Julia Child Saved Her 75th Birthday Party

By Deborah and Robert Simon, a/k/a: An American Bistro

We were part of Julia’s 75th birthday celebration at the then famed Citrus on Melrose for 75 guests, in Los Angeles with Michel Richard. We had lamb on the menu as an entree, but when it came time to serve, it was discovered that the chefs had not turned on the ovens. Of course, Julia led the charge and we all pitched in to further butcher, then pan roast each of the 75 portions in record time, all the while drinking bottle after bottle of Chateau Lynch Bages to give us sustenance…

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Her Wit and Passionate Interest

By Tara O’Brady, Seven Spoons

Growing up in southern Ontario, close enough to the border between the United States and Canada, I spent a lot of my childhood watching the PBS station out of western New York. I come from a family of cooks, so cooking programs were what we watched on television, and Julia Child was often the person looking back at us from the screen. Back then, I didn’t wholly understand who Julia was — what she’d already achieved by that point (this was the 80s), or what she meant to the culinary world. She was simply this tall, funny, bossy lady with a trilling voice, who knew her way around a stove, who made delicious-sounding food but hardly made a fuss of it. She struck me as unapologetic in her opinions, and I liked her for that. And she seemed to genuinely enjoy the company of those who joined her in the kitchen, which made me like her even more.

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The Most Important Thing is Having Fun

By Paul Qui, Top Chef Season 9 winner

Julia Child pioneered food culture in the United States and opened the door for Chef’s like me. I’ve learned to be fearless and determined in the kitchen and that the biggest hurdle is the fear of failure. But the most important thing is that cooking is about having fun.

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Cooking Should be Something Fun and Pleasurable

By Cory Gallant, Zestycook

Seven years old, standing on a wooden chair in the kitchen, baking biscuits and cookies alongside my mother on a Saturday morning. This is one of my earliest memories.

Did I immediately fall in love? I think I did.

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My Culinary Icon

By Chef Jeffrey Paige, Cotton Restaurant, New Hampshire

Julia Child was one of my culinary mentors and treasured friends. I first met Julia on August 15, 1990 when I cooked her a birthday luncheon in Litchfield, NH on Ken Ryan’s organic vegetable farm. We would later cook again, this time to celebrate the publication of my new cookbook, The Shaker Kitchen, in September of 1994. Julia joined me at Canterbury Shaker Village where we taped a segment for Good Morning America. We kept up our friendship over the years through dinners in Boston and letters when she resided on the West coast to avoid New England winters.

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The Driving Force Behind French Cuisine as We Know It

By Dr. Reimund D. Pitz, Le Coq Au Vin Restaurant, Orlando

At the age of twenty-six years old, and the youngest executive chef of the Walt Disney World company, I had the opportunity to meet Julia personally on three separate occasions. One as past National President of the American Culinary Federation; I was present at the ACF national convention when Burt Cutino, the chairman of the America Academy of Chefs and owner of the Sardine Factory in Monterey, California, awarded her the American Academy of Chefs Lifetime Achievement Award. I was also privileged to assist Julia at Walt Disney World for a demonstration, and at Johnson and Whales University. As I was growing through the ranks of this great profession, I have always taken the opportunity to gather as much information about Julia as I could. She had such an impact on French cuisine as it was becoming popular in this country.

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