Julia Child

Chef

Our Guess:

Creative, resourceful, and intellectually quick. Good at a broad range of things. Enjoy debating issues, and may be into “one-up-manship”. They get very excited about new ideas and projects, but may neglect the more routine aspects of life. Generally outspoken and assertive. They enjoy people and are stimulating company. Excellent ability to understand concepts and apply logic to find solutions.

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Biography

Julia Carolyn Child was 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.

Wikipedia

Quotes by Julia Child

In my generation, except for a few people who'd gone into banking or nursing or something like that, middle-class women didn't have careers. You were to marry and have children and be a nice mother. You didn't go out and do anything. I found that I got restless.

As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.

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.

Usually, one's cooking is better than one thinks it is.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give.

To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining. This applies particularly to the young, who should take to it as soon as they can handle knife and fork; this is a fine way for them to begin taking pride in themselves and their abilities.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Animals that we eat are raised for food in the most economical way possible, and the serious food producers do it in the most humane way possible. I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.

In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.

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Biography

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