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.
Later, as an adult pursuing a career as a chef, I was inspired by Julia Child’s zany approach to cooking and when I attended culinary school, my Grandmother game me one of the books from her own collection, Julia Child’s Mastering the Art of French Cooking. I used that book to research cooking techniques that instructors did not elaborate on, which allowed me to shine in culinary school. For everything that Julia Child has done for the understanding of food I take my hat off to her.
About Marco Elder
Marco Elder is Chef at Brasserie Du Vin in Honolulu, Hawaii. Born in San Augustin, Columbia, Marco moved to the United States at age 16, where he started to work in restaurants, first as a dishwasher. Believing that the food was his life, he went on to attend the Colorado Culinary Arts Program in his young 20s and was sous chef at the Pepsi Center, ultra-modern sports arena setting new standards in fan entertainment, comfort, and convenience, in Denver. At 27, Marco decided to make Hawaii his home and joined the family-owned Brasserie Du Vin as Chef. Learn more at the Brasserie Du Vin website.
About Julia Child Restaurant Week
Julia Child Restaurant week features more than 100 restaurants across the country and honors the contributions and legacy of Ms. Child. Events will kick off on August 7 and run through her 100th birthday on August 15. Each restaurant will feature special menus or events inspired by the 100 most beloved Julia Child recipes. To learn more and see what restaurants are participating near you, visit: jc100.tumblr.com.