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Julia Says...Sara Moulton with Julia ChildMing Tsai on Julia ChildJoanne Weir on Julia ChildSteven Raichlen mentions Julia Child in his first novelChristina Pirello on Meeting JuliaProducer remembers JuliaLidia and Julia Make RisottoJacques Pepin's Dinner With Julia Jeannie Serpa with  Julia Child following a taping of “ This Old House.” Nick Stellino with Julia Child
  


Julia Child's Words of Wisdom:

"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."

"Moderation. Small portions. Sample a little bit of everything. These are the secrets of happiness and good health. You need to enjoy the good things in life."

"I'm awfully sorry for people who are taken in by all of today's dietary mumbo jumbo. They are not getting any enjoyment out of their food."

"I don't eat between meals. I don't snack. Well, I do eat those little fish crackers. They're fattening, but irresistible."

"The only time to eat diet food is while you're waiting for the steak to cook."

"If you're afraid of butter, use cream."

"Fat gives things flavor."

"It's fun to get together and have something good to eat at least once a day. That's what human life is all about - enjoying things."

"Every woman should have a blowtorch."

"The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appetit!"

"Cooking is like love; it should be entered into with abandon or not at all."

"Everything in moderation, including moderation."

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."

"People who love to eat are always the best people."

"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"

"Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it's done right. Even a pancake."

"You must have discipline to have fun."

"People are uncertain because they don't have the sef-confidence to make decisions."

"I'm all for hunger among the well-to-do. For comfortable people, hunger is a very nice quality. For one thing, it means you're healthy. And I love the anticipation."

"A cookbook is only as good as its poorest recipe."

"Find something you are passionate about and keep tremendously interested in it."



  


Sara Moulton and Julia Child

Sara Moulton's TV career began when Julia Child trusted her to work behind the scenes for her on public television and Good Morning America, a position that ripened by 1997 into on-camera work. Sara shared some of her memories and photos of Julia Child with us:

"You know it's really funny that I'm on public television now because that's where I started. In 1978 I managed to get myself a job with Julia Child as a food stylist, which was ridiculous 'cause I had no idea how to food style, but I lied of course."

"I was a nervous wreck when I first started working with Julia. ... She was the friendliest person on the planet. I had a hard time relaxing. It was my problem, not hers, but I found it so educational and so interesting because what Julia did on public television was teach. ... I learned a ton."



  


Ming Tsai shares his favorite memory of Julia Child:

"The first time I met Julia was at her house where she and Jacques (Pepin) were shooting their cooking show. The theme of the episode was sandwiches. Jacques was holding a baguette and chocolate while Julia had an ice cream sandwich.

Jacques began by taking a bite out of the baguette and talked about his childhood in France eating crunchy bread and dark chocolate. Julia said that when she was a little tiny bitty kid growing up in Pasadena - there was immediate laughter since she was never a tiny girl - she loved eating an ice cream sandwich with chocolate and vanilla.

There was a cut. As the crew prepared to reshoot the opening, someone tried to grab the ice cream sandwich from Julia's hand. She wouldn't let them, finishing the sandwich. There were two more cuts after that and each time, Julia ate another sandwich.

When Jacques and Julia were done shooting, we went to Jody Adams' Rialto in Harvard Square. After eating three whole ice cream sandwiches, Julia finished an eight course meal. She was already a hero in my book but her gusto for eating everything on her plate solidified my opinion of her.

One of Julia's best qualities, and one of the things I respect the most about her, was how she thanked everyone she could for a great meal: the host, servers, busboys and any cooks she had access to. When Julia dined at Blue Ginger, she literally went to every single cook on the line, shook their hand thanked them for dinner."


  


Joanne Weir remembers Julia:

"The other day I was looking through my cookbooks and noticed that two with the most tattered jackets were Mastering the Art of French Cooking volumes one and two by Julia Child and Simone Beck. It made me think back to the days I first lived in San Francisco and by reading and studying those books I mastered making homemade mayonnaise, the perfect Poulet Roti, crème anglaise, the best baguette and even puff pastry.

It made me think of years ago when I joined IACP (International Association of Culinary Professionals) and went to my first conference alone. I planned all of my outfits, packed them into my suitcase and off I went. I knew only a handful of people in the food business at that point and I was excited and scared all at the same time. When I saw Jacques Pepin (now a friend) and Julia Child for the first time, I nearly fainted. After a couple of days I realized that no one called them by their first and last names, they were known simply as Julia and Jacques.

I know it was the late eighties. I was still cooking at Chez Panisse at the time and the conference was in Vancouver, I think. All by myself, I remember walking into the very first luncheon that first day of the conference. The room was packed with people. I searched the room for someone I might know but couldn't find a soul. Terror!!!

'Get a hold of yourself! You can do it!' I said to myself as I sat in one of the unoccupied chairs at a table with a bunch of complete strangers. They all seemed so important and I was just a young cooking teacher and cook from San Francisco.

Suddenly behind me, there was a very familiar voice, 'Is this chair taken?'

As I turned around, it was Julia and she was talking to ME!

'No,' I said, trying to act calm as I swallowed wrong and almost choked on conference-chicken!

'And how are you?' she said as she sat down.

We introduced ourselves (like she needed an introduction!) and talked as we ate. I'd grown up in Northampton, Massachusetts which is where she went to college, and my mother cooked for years with her college roommate and dear friend, Charlotte Turgeon. We had a lot to talk about. But I hardly ate a thing!

The next day I saw Julia again in the hallway. I smiled at her said, 'Hi Julia, how are you?' thinking she'd never remember me. She said, 'No Joanne, how are YOU?'

I loved how Julia had a wonderful knack for always giving more than she would ever take! And I love IACP for making that very special introduction so many years ago.



  


Steven Raichlen, host of Barbecue University and Primal Grill on Create mentions Julia Child in his first novel, Island Apart.

On page 103 of Island Apart the character referred to as "the Hermit" recalls a story from his past as a chef:

"The little girl took to Silverman like a proverbial fish to water. She'd hold his hand whenever they went out as a threesome. Far from feeling inconvenienced by having a young child tag along all the time, the chef came to consider her one of the greatest perks of dating her mother. One night, Julia Child came to the restaurant for dinner. Rebecca snapped a photo of her and Silverman with little Sylvie sitting on his shoulders."

  


Christina Pirello, host of Christina Cooks recalls meeting Julia:

"I was new to public television ... okay, I was new to television. My first cookbook, Cooking the Whole Foods Way was just published and I was at a book event with my publisher, John Duff, from the Penguin Group.

As we stood at our table surrounded by my new book, John turned to me and asked if there was someone I wanted to meet.

Of course, I said ...Julia...the hero of every cook, chef, busboy and dishwasher.

As I said that word, magic happened. Julia walked by with her assistant and as she passed our table, she said, 'Now don't forget, I want to meet that new chef who doesn't cook with butter.'

My heart was in my throat as I realized I was 'that new chef who didn't cook with butter.' We were introduced and all I could think of was Dan Akroyd's iconic send-up of her. I was speechless. But she was kind and sweet. Julia's assistant reminded her that she had ten minutes to chat with me.

Two hours later, we were talking food, vegetables, cooking techniques, television and of course, butter.

In true Julia fashion, at the ripe old age of eighty-seven, she was open to new ideas and asked me if she should give up butter. I laughed and said that at eighty-seven, she should probably keep doing what she was doing. It seemed to be working for her.

Every time I saw her after that, she laughed and asked me if I had changed my mind about butter.



  


Margaret Sullivan was one of the producers of In the Kitchen With Julia. Donna Hunt of Maryland Public Television shares with us the story Margaret used to tell of Julia:

"Margaret co-produced In the Kitchen with Julia along with Nat Katzman and Geoffrey Drummond of A La Carte Productions. This story is from one of these shoots.

Margaret recounted that Julia wanted a glass of wine, in the afternoon during recording, but they weren't quite finished for the day. The producers didn't want video-taping to slow down, so they asked her to please wait until after the taping had finished. When the production day was done, the lights were turned off, Julia was given a chair. The crew and prep staff were cleaning up and hurrying about, everyone trying to clean up for the day and go home. A few minutes passed, then a few more and Julia, who had been sitting patiently, suddenly spoke up, 'The wine is flowing like molasses!' Someone promptly brought her a glass of wine."



  


Lidia Bastianich remembers making risotto with Julia:

"We sang, we danced, we ate risotto. One of my most treasured moments with Julia was when she came over our house for dinner. She wanted to learn how to make the perfect risotto, and that we did.

With my entire family present, we gathered around the table to eat. After dinner, we sang Italian folk songs, and I remember Julia swaying in time to the sounds of the accordion while humming along. That day, Julia was Italian, and a part of our family, and I loved every delicious moment of it."



  


Excerpt from Jacques Pepin's book, The Apprentice recalling he and his wife having dinner with Julia:

"Gloria's first introduction to the food world beyond our circle of New York friends came when she and I were invited to Julia Child's house in Cambridge, Massachusetts, on a January day in in 1970. In the years since the evening when Jean-Claude and I had sat at our kitchen table, poring over the manuscript of Mastering the Art of French Cooking, I had become friends with Julia, thanks to Helen McCully, who introduced us at a dinner in her apartment in New York. Even though I'd read her book, I wasn't in any way prepared for the woman I met that night. With Julia, who could be?

First there was Julia's height; she all but had a foot on me. Then there's the voice, that trilled warble as instantly recognizable as the speaker herself. The introductions over, we did what food people always do, talked shop. And in the case of Julia and me, we did so in French because her French was far more fluent than my English. Julia had been to all of the major restaurants that I had worked at in Paris. She knew the names of all the chefs and maitre d's. But unlike me, she'd actually eaten at these bastions of haute cuisine. I'd never gotten farther than the wrong side of the swinging doors separating their dining rooms from their kitchens.

Gloria was excited and happy to be meeting Julia and her husband, Paul, and she was looking forward to seeing their house, particularly the kitchen. We had no trouble finding Cambridge, but became completely lost the minute we crossed over the town line. After a half-hour of driving along one-way streets that ended at other one-way streets, we somehow found Julia's house on Irving Street. We entered through the back door, which was the real entrance to the house, and led, fittingly, directly into the kitchen.

Julia enveloped both of us simultaneously in a big bear hug. This was somewhat awkward. If you allow for the considerable difference in our heights, you can guess approximately where my face fit when she wrapped me in her arms.

A large room with a big, old Garland stove, pots hanging on the wall, and a grand center table, the kitchen was a place of comfort and conviviality. Everything conformed to Julia's larger-than-life personality. The pans were huge, the counters and table higher than normal, and the atmosphere festive. Paul, an adventurous amateur mixologist, greeted us and offered us a cocktail. His favorite drink at the time was a kind of reverse martini. A martini in France is a glass of Martini-Rossi, the sweet red vermouth from Italy. With a dash of gin on top, it is called a Martini-gin. Paul used bourbon instead of gin and added a twist of lemon, calling it a reverse Manhattan. It was one of the best drinks I've ever had.

'So-o-o-o-o-o,' said Julia, as soon as Paul equipped me with a glass. 'What do you want to cook?'

She had bought a rack of pork, which I cut into pork chops and simply pan fried. We served the chops with string beans and little red potatoes sauteed with rosemary. Salad and cheeses followed, and Julia had made stewed fruit for dessert, which she served with ice cream. Paul brought a Chambertin from the late 1950s, a very good wine, from his cellar. We ate at the kitchen table.



  


Jeannie Serpa met Julia Child following a taping of This Old House. Serpa was part of the decorating team from Country Home Magazine and the producer of Julia's show at the time, Russell Morash, was also producing This Old House. Serpa was invited to a party where it was rumored Julia would be attending and they met. She writes about her encounter with the First Lady of Cooking Television for South County Living Magazine. Click on the photo to the left to read the article.

  


Nick Stellino shares his memory of Julia Child:

In a few days I will start principal photography on my new TV series which will mark my 18th anniversary on Public Television. Yet none of this would be possible if it had not been for a very special person who really created this genre of television and consequently opened that door for hundreds of people like me. Her name was Julia Child.

I met Julia for the first time in San Francisco at a fundraising dinner. Julia was not at all overbearing as most stars of her status tend to be. She was now advanced in age and her lumbering frame moved slowly and purposefully down the large dining room. At my table there was Mr. and Mrs. Mondavi and a group of culinary icons who at that time had been instrumental in shaping the growing food scene into the late nineties. She sat next to us.

I gulped noticeably and everyone saw it. I must have looked ridiculous. I felt like a little boy who had just been seated at the table with his favorite comic books heroes. I am not shy by nature, but, in this case I did not say much, I listened. There were stories and anecdotes flying around punctuated here and there with a wine toasts and the clinking of glasses.

Mr. Mondavi was particularly generous with his wine and his stories. Julia was witty, animated and quite a raconteur of adventurous tales from her past. She was funny!!

My first instinct was a need to be noticed. My smarter move was to say nothing. When you are in the midst of greatness, one finds it is best to be humble and to learn from what is happening around you. By this time Julia was already an international icon, her stories were inspirational, moving and so full of humanity and wit .Her and Mr. Mondavi must have had a special bond of deep friendship. Sometimes one would start the story and the other one would finish it.

That was for me one of my most memorable meals, and in this case the food had nothing to do with it, it was all about the moment, a spot in which I found myself, by pure serendipitous luck.

At one point Julia turned over to me and said: " Nick, you don't talk much. Are you sure you are Italian or you just play one on TV?"

For an instant our eyes met. She gave me a mischievous smile and then without missing a beat she snapped her fingers and looking directly at me, whispered: " Snap into action!!" For those of you that remember, that was the line I used in those days to close each one of my TV shows when filming my first TV series: "Cucina Amore!" That was all I needed to hear, as far as I was concerned, at that very moment, I had reached the pinnacle of my career. Julia Child knew my name, she had watched my show, she even made fun of me…. and I loved it!!!






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