Julia Child, a pioneer in the world of food whose influence continues to resonate even after her 2004 death, revolutionized home cooking in the United States. She also blazed a trail for women in the culinary arts and for celebrity chefs on television.
After moving to Paris with her husband, Paul, in 1948, Child became enthralled by all the culinary experiences France had to offer. She enrolled in the esteemed Le Cordon Bleu cooking school to learn as much as she could. In spite of the challenges she faced gaining respect and obtaining opportunities in a male-dominated industry, Child persevered and was well on her way to becoming an authority on French cooking.
While in Paris, Child met fellow chefs Simone Beck and Louisette Bertholle. The three women embarked on a seven-year collaboration to write a cookbook outlining French cooking for Americans, whose passion for the cuisine surged after World War II. After facing many refusals from publishers, “Mastering the Art of French Cooking” finally found a home and was released in 1961 to critical acclaim. This groundbreaking work went on to sell over a million copies, marking the beginning of Child’s successful culinary publications.
Following the success of her cookbook, Child landed a cooking show on public television titled “The French Chef.” It was one of the first of its kind in 1963. By demystifying French techniques and cooking in general, the show became an instant hit. Child’s charm and authenticity captivated audiences, inspiring them to recreate complex dishes at home. Her career spanned 40 years, and she continues to influence generations of chefs, both home cooks and professionals alike.
Moreover, to coincide with the new CNN Film “Julia” airing on Monday, May 30, at 8 p.m. ET, we celebrate Child’s fascinating life.
