Top 10 most inspiring quotes by Julia Child
- Find something you’re passionate about and keep tremendously interested in it.
- The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.
- This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!
- You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.
- It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.
- Remember, ‘No one’s more important than people’! In other words, friendship is the most important thing–not career or housework, or one’s fatigue–and it needs to be tended and nurtured.
- We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
- One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.
- Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!
- 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.
Julia Child, born Julia Carolyn McWilliams on August 15, 1912, was an American chef, author, and television personality. She is widely recognized for introducing French cuisine to the American public through her television programs, cookbooks, and engaging personality.
Child developed a passion for cooking during her time in France, where she moved with her husband, Paul Child, in the late 1940s. There, she attended Le Cordon Bleu culinary school in Paris, honing her culinary skills and learning the art of French cooking. She also collaborated with two French women, Simone Beck and Louisette Bertholle, to create a two-volume cookbook titled “Mastering the Art of French Cooking,” which was published in 1961.
In 1963, Child made her television debut with the cooking show “The French Chef,” which aired on the Public Broadcasting Service (PBS). Her warm and enthusiastic approach to cooking endeared her to viewers, and she became a household name in the United States. Child continued to host several successful cooking shows, including “Julia Child & Company” and “Julia Child & More Company,” among others.
Throughout her career, Child published numerous cookbooks that aimed to demystify French cooking for American home cooks. Her books, such as “The French Chef Cookbook” and “Julia’s Kitchen Wisdom,” became bestsellers and were highly regarded for their detailed instructions and approachable style.
Julia Child received numerous accolades for her contributions to the culinary world. She won several Emmy Awards for her television programs, and in 2003, she was posthumously awarded the Presidential Medal of Freedom, the highest civilian honor in the United States.
Even after her passing in 2004, Julia Child’s legacy lives on. Her influence on American cooking and her dedication to making complex recipes accessible to home cooks continue to inspire aspiring chefs and food enthusiasts worldwide.
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