PBS Food asked Chef Joachim Splichal of Patina Restaurant Group about his time with Julia Child on the show, “In Julia’s Kitchen with Master Chefs.” In the midst of Julia Child 100th Birthday Celebration, Splichal pays tribute to her legacy.
What was it like working with Julia Child?
Working with Julia was like a dream. I remember thinking how fantastic it was for a woman her age to have more energy than most people who worked for me. For example, she was in the kitchen at 5 am working hard to get the segment done and had her last glass of wine at 11 pm at a local restaurant in Boston.
What do you believe is Julia Child’s lasting legacy?
I believe she really introduced French cuisine to America and made it very popular. She also inspired a generation of French chefs to come to America.
What was the impact of appearing on In Julia’s Kitchen with Master Chefs?
I was truly honored to do the show with her; it was a great experience. It was also great exposure for me. These days, when I look back at the segment, I laugh at how young and nervous I was cooking alongside Julia.
Watch Julia Child and Joachim Splichal
About Joachim Splichal
Splichal arrived in the United States in 1981 and, following posts at popular Los Angeles restaurants, opened his flagship restaurant Patina in 1989. Joachim Splichal is widely acknowledged as a major contributing force behind the growth of Los Angeles into one of the world’s premier dining capitals. Today Patina Restaurant Group, alongside Patina Restaurant Group’s CEO Nick Valenti, has grown to include more than 60 boutique operations comprising of a world-class catering division and an array of award-winning restaurants from coast to coast.