Joanne Weir’s Meeting with Julia

(Article reposted courtesy of CreateTV)

By Joanne Weir

The other day I was looking through my cookbooks and noticed that two with the most tattered jackets were Mastering the Art of French Cooking volumes one and two by Julia Child and Simone Beck. It made me think back to the days I first lived in San Francisco and by reading and studying those books I mastered making homemade mayonnaise, the perfect Poulet Roti, crème anglaise, the best baguette and even puff pastry.

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Butter to the Core

PBS Food asks Chef Danielle Forestier, of Bonpain, about her time with Julia Child on the show, “Baking with Julia.” In the midst of the Julia Child 100th Birthday Celebration, Forestier pays tribute to her legacy.

When studying for my BM (Brevet de Maîtrise-Master Baker) certification in Paris in 1976, one of my professors was R. Calvel who was also Julia’s consultant when she was working on French Bread for Mastering, Vol. II. When I left Paris to open a French bakery in St. Barbara, he introduced us. Paul and Julia wintered in St. Barbara, so the opportunity to share meals together was irresistible to all of us. At dinner, Paul never wanted to share what he ordered, or taste what anyone else ordered, but the rest of us couldn’t refrain from sharing tastes. That meant we could never order 6 or 8 different entrees on the menu: one always had to be duplicated or we wouldn’t get to taste it!

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Her Subtle Tenacity

PBS Food asks Chef Markus Farbinger, of île de pain on Thesen Islands in Knysna, about his time with Julia Child on the show, “Baking with Julia.” In the midst of the Julia Child 100th Birthday Celebration, Farbinger pays tribute to her legacy.

What was it like working with Julia Child?

I met Julia arriving at around 5 am at her house for the first shoot. She was watering her plants that were gathered like little children in the corner of one of the rooms. The lower level of her house was turned into a film/editing studio. Much later that day she had a birthday/last shooting celebration in front of Rialto Restaurant and at 10 pm she was still gladly and pleasantly signing copies and speaking to people who spotted her. That was after a full day of shooting and how many days of receiving and hosting chefs for her show? A woman driven by her graciousness as well as her subtle tenacity.

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A Sharp Knuckle to the Hip

PBS Food asks Chef Lora Brody, author and photographer, about her time with Julia Child on the show, “Baking with Julia.” In the midst of the Julia Child 100th Birthday Celebration, Brody pays tribute to her legacy.

What was it like working with Julia Child?

Being on Julia’s show wasn’t the first time we worked together. In 1985 working with 10 other Boston area women we founded the Women’s Culinary Guild, the country’s first food service related networking organization. We became good friends and Julia and Paul war frequent guests at our home, as we were at hers. Even so, when I was standing in her kitchen and the cameras were rolling and it dawned on me that I was actually on tv with Julia, I was rendered speechless. Julia cured that instantly be giving me a sharp knuckle nudge in my hip (out of camera range) which brought me to my senses. Working with Julia was always fun, always a learning experience and always left me with yet another wonderful Julia story for my treasure trove of memories.

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Discovering Julia Child

PBS Food asks Chef Jacques Torres about his time with Julia Child on the show, “In Julia’s Kitchen with Master Chefs.” In the midst of the Julia Child 100th Birthday Celebration, Torres pays tribute to her legacy.

What was it like working with Julia Child?

Working with a legend like Julia was a huge highlight of my career. She was a master of her craft, and confident enough that she allowed me to show my skills and didn’t take credit for my work. She was one of the best hosts that I have ever worked with on television.

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Michel Nischan Says Julia Was Genuinely Interested in Good Food

By Chef Michel Nischan

The most endearing thing about Julia Child was her unapologetically human style. Even though she used to tackle French cuisine, she did so in a way that drew in viewers, fans and chefs alike. Her simple but determined approach, coupled with her warm sense of humor impacted the culinary world in a way that no one had ever done before. Here is somebody who was not a chef of haute cuisine, but an American who was just genuinely interested in good French food.

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Lidia Bastianich Remembers Cooking Risotto for Julia

(Article reposted courtesy of CreateTV)

By Lidia Bastianich

Lidia Bastianich

Lidia Bastianich remembers making risotto with Julia:

“We sang, we danced, we ate risotto. One of my most treasured moments with Julia was when she came over our house for dinner. She wanted to learn how to make the perfect risotto, and that we did.

Continue reading “Ming Tsai’s Favorite Julia Child Memory”

Every Woman Should Have a Blow Torch

PBS Food spoke with Chef Mary Bergin, of Culinary Therapy with Chef Mary Bergin in Santa Rosa, about her time with Julia Child on the show, “Baking with Julia.” In the midst of the Julia Child 100th Birthday Celebration, Bergin pays tribute to her legacy.

Why I Can Never Change My Phone Number: The first time I spoke with Julia is after I agreed to do her show (like I would have turned THAT down), “Baking with Julia”. I received a call from her producer at A la Carte Communications and asked for the best number to reach me. I gave them my Vegas cell phone number and about a week later Julia called me. She introduced herself and she told me how much she enjoyed my new cookbook, Spago Desserts, which I wrote with my good friend, Judy Gethers. What she found fascinating is that most of my cakes were Chiffon Cakes, which she hadn’t seen in a while. She told me the history of Chiffon Cakes right then and there on the phone (had to do with butter rationing during World War II)! Continue reading Memories of My Time with Julia Child

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