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
I love good, fresh food cooked by someone who knows what he's doing.
Any disaster is a learning process.
Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.
I would happily die with a bottle of white Burgundy in my mouth,
Sooner or later the public will forget you; the memory of you will fade. What's important are the individuals you've influenced along the way.
There is nothing worse than grilled vegetables.
You never forget a beautiful thing that you have made,' [Chef Bugnard] said. 'Even after you eat it, it stays with you - always.
...the waiters carried themselves with a quiet joy, as if their entire mission in life was to make their customers feel comfortable and well tended.
Wine is meant to be with food - that's the point of it.
If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.
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.
Celebrity has its uses. I can always get a seat in any restaurant.