Julia Child: Master Chef

When Paul told her he was a gourmet, she told him that she was a gourmet also, even though she really didn’t know much about cooking at all. She then was sent to China, but continued the relationship she had started with Paul. When they both returned to the United States, after the war ended, they were married. Julia then became a housewife, and decided to tackle the world of cooking. She seemed to have a flair for cooking and often used recipes that called for exotic spices and fresh ingredients. Not too long after they were married, Paul was assigned to the American Embassy in Paris. It was while in Paris that Julia decided to begin formal training. She entered the Cordon Bleu, a cooking school in Paris. She was the only woman in her class.

During the next few years, Paul and Julia moved around a lot. During this time, she was perfecting the cookbook that she had begun writing. They eventually moved to Cambridge. Soon after, when Julia was forty-nine, her cookbook was published. It was entitled “Mastering the Art of French Cooking”, and it took her a total of ten years to complete it. The book won rave reviews and jump-started Julia’s career.

Julia was soon called in to WGBH for an interview. The president of the station offered her a pilot show. So, “The French Chef”, television’s first cooking show, was born. She received numerous awards over the next years for her book and for her cooking show.

Julia had a slight setback in 1968 when she found a lump in her breast. She had to have a mastectomy, but recovered nicely and went on with her career. She went on to star in other cooking shows, exploring different types of cooking in “Julia Child and Company”, “Julia Child and More Company”, “Dinner at Julia’s”, “Baking with Julia”, “Master Chefs”, and “Julia and Jacques Cooking at Home”, among others.

Julia has published many books dedicated to the art of cuisine, including “The Way to Cook”, “Cooking with the Master Chefs”, and “In Julia’s Kitchen with Master Chefs”, and had her own CD-rom and video series. She also received an honorary degree from Harvard. She is also a member of the International Association of Culinary Professionals, and is a co-founder of The American Institute of Wine and Food. But perhaps what she is best known for is her signature sign-off,

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