|
J U L I A C H I L D
Julia Child began her culinary career at Le Cordon Bleu in 1949. In Paris, she met Simone Beck and Loisette Bertholle, with whom she opened L'Ecole des Trois Gourmandes and began work on Mastering the Art of French Cooking, published in 1961. Julia is the author of 9 best-selling cookbooks with In Julia's Kitchen with Master Chefs her most recent. She is best known for her television cooking shows, including "The French Chef". Committed to furthering gastronomy as a recognized discipline and to encouraging young people to enter the profession, she is an active member of the International Association of Culinary Professionals and a co-founder of the American Institute of Wine and Food.
|
![[program]](program.gif){kind=small}
![[recipe]](recipe.gif){kind=small}
![[speakers]](speakers.gif){kind=small}