Julia Child Always Thanked the Cooks

By Manuel Trevino, Marble Lane

When she and Jacques Pepin released their book in 1999, the release party was at Le Cirque. I was part of that team that cooked for the banquet. It was a lunch and I’ll never forget how she stopped to take time to thank the cooks – she insisted that we all come out into the room and there was a round applause, and then she personally thanked each and every one of us by shaking our hands. Her personality was larger than life and it’s the only time I’ve ever been star stuck in my entire life. I grew up watching her on PBS, and one of the first cookbooks I bought was Mastering the Art of French Cooking when I was 10 years old; to meet and cook for her was such an honor.

About Manuel Trevino

Treviño received his culinary degree from The New England Culinary Institute in Montpelier, Vermont. He has worked in some of New York City’s most esteemed kitchens, initially getting his start at Sirio Maccioni’s legendary Le Cirque, then moving to Mario Batali’s Babbo, and next to serve as Executive Chef of B.R. Guest Restaurant Group’s Dos Caminos. Treviño also opened Travertine in Nolita at Executive Chef and in 2010, he joined forces with TAO/Strategic Group (TAO, Marquee) to open their first dining concept, LAVO New York. He now helms the kitchen at TAO/Strategic Group’s Marble Lane at Dream Downtown. He was also recently featured as a contestant on the fourth season of Bravo TV’s Emmy award-winning “Top Chef.”

Think Julia, Think Cheese Souffle

PBS Food asks Chef Mary Sue Milliken, from Border Grill Restaurants, about her time with Julia Child on the show, “Cooking with Master Chefs.” In the midst of the Julia Child 100th Birthday Celebration, Milliken pays tribute to her legacy.

What was it like working with Julia Child?

One of the true highlights of my career was working with Julia. What I loved about it was learning how she approached her work and watching her interact with all sorts of people in the culinary world, from students to chefs to journalists. She was always very gracious and inspirational, and I often think of her when I do a public event and try to emulate her style.

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Never Say No To Julia Child

Joe Ortiz

PBS Food asks Chef Joe Ortiz, author of The Village Baker, about his time with Julia Child on the show, “Baking with Julia.” In the midst of the Julia Child 100th Birthday Celebration, Ortiz pays tribute to her legacy.

What was it like working with Julia Child?

My first impression of working with Julia was that she was so incredibly worthy of all the acclaim bestowed on her because she was such a people person and so interested in what any of us (as chefs and bakers) were doing. Anyone lucky enough to meet and work with her truly felt appreciated in her eyes.

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Salud, Amor y Dinero, y el Tiempo Para Gozarlo

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

“Bring me a stool,” she said in her inimitable voice to one of the aides. “I don’t want to tower over Zarela.”

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Martha Stewart Talks About the Influence of Julia Child

At a recent event promoting her upcoming PBS show Martha Stewart’s Cooking School, Martha Stewart shared her thoughts about Julia Child and the influence she had on Martha’s career. You can watch Martha and Julia together on Baking With Julia.

She Delivered the Message of What Cooking is About

By François Payard, FP Bakery

I think Julia Child is as important to the American kitchen as Paul Bocuse is to the French kitchen. She was the person that truly delivered the message of what cooking is all about, showing her trials, tribulations but most importantly joy that arose from the kitchen. Julia Child was able to teach people through her T.V. shows because she connected with home viewers. She really is the one who made food in America what it is today.

About François Payard

François Payard is a third generation French Pastry Chef born in Nice on July 16th, 1966. After honing his skills in classic pastry by his family’s side, François moved to Paris where he earned the pastry chef position in several of France’s finest kitchens: La Tour d’Argent, Alain Senderens at Lucas Carton. In these renowned restaurants he met the challenge of creating dessert menus worthy of a three star Michelin rating.

Simply Cooking with Julia Child

PBS Food asks Chef Jody Adams, of Rialto, about her time with Julia Child on the show, “In Julia’s Kitchen with Master Chefs.” In the midst of Julia Child’s 100th birthday, Adams pays tribute to her legacy.

What was it like working with Julia Child?

I was nervous and instead of choosing something simple I’d opted to prepare a stuffed veal breast. Even Julia was a bit taken aback. ”It is kind of large, don’t you think?” You’d never get away with it today–the breast had to be stuffed and braised, then sliced and grilled. I must have been crazy. But Julia was a great sport. We were in her kitchen, which I had worked in before, so it felt very comfortable and familiar. After a while it wasn’t about TV–I was simply cooking with Julia. She offered a little critique from time to time, in the spirit of, “How can we make this better?” All very collaborative and friendly. She was a pro and wanted to make sure we did things right, but she also wanted to have a good time so it was really fun.

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Humor and Intellect

PBS Food asks Chef Amy Ferguson about her time with Julia Child on the show, “Cooking with Master Chefs.” In the midst of the Julia Child 100th Birthday Celebration, Ferguson pays tribute to her legacy.

What was it like working with Julia Child?

It was always fun working with Julia. She was a master at making people feel right at home when on camera with her. Her sense of humor and intellect never missed a beat to ease any tension on the set…not that there was ever much.

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