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Bon Appétit: America Celebrates Julia Child's Centennial
(Photo courtesy of the Julia Child Facebook page)
Anyone who cooks can rattle off a grocery list of how Julia Child has had an impact on their lives: How our six year-old selves were glued to her every move on PBS; how she ignited a passion for cooking and a dream to one day have our very own food show; or how she taught us to approach the chopping block with conviction and fearlessness. Heck, she even has made us feel more comfortable about being a tall woman in the kitchen. (She was six foot two after all!)
Child just had that je ne se quois that made America feel so incredibly close to her without ever having met her. Flipping through Mastering the Art of French Cooking or watching some of the old footage from her years on PBS, it's so simple to see why America loves her, chefs adore her, and even Hollywood wants to emulate her. And do you blame them, when she'd bust out wise quotes like this?
"The best way to execute French cooking is to get good and loaded, then whack the hell out of a chicken."
What's not to love?
If you're feeling nostalgic today, on what would be Child's 100th birthday, the folks over at HuffPo put together an excellent gallery of her life in pictures. But don't forget to check out this remix PBS recently released first. And of course, be sure to take her advice on that toast.
Speaking of toast, Child fans can head to Pasadena tonight and join the simultaneous toast at 7pm in honor of the celebrated chef.
Bon appétit!
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Watch PBS Remembers Julia Child on PBS. See more from PBS Food.
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