Julia Always Thanked the Cooks | #CookForJulia | PBS Food

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.”

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