Julia Child
Julia Child
Julia Carolyn Childwas an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963...
NationalityAmerican
ProfessionChef
Date of Birth15 August 1912
CityPasadena, CA
CountryUnited States of America
No matter what happens in the kitchen, never apologize,
The main thing is to have a gutsy approach and use your head.
We ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal event.
Just how could a nation often be great if it's bread tastes want Kleenex.
The egg can be your best friend if you just give it the right break
There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.
Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!
If you are going to flip something, you must have the courage of your convictions.
There is nothing worse than grilled vegetables.
We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.
The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.
...operational proof...it's all theory until you see for yourself whether or not something works.
Of course I made many boo-boos. At first this broke my heart, but then I came to understand that learning how to fix one's mistakes, or live with them, was an important part of becoming a cook.
If you're not ready to fail, you're not going to learn how to cook.