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Ahhh, I can finally calm myself down, the week to celebrate Julia Child is here. August 15, 1912 marks the date on which this lady touched this amazing earth and made magic happen- all lover the kitchen counters!
100 years has now arrived! What a time for food and history. For how much it’s changed and evolved through the years. But if it’s given a deeper look, for how much it has actually stayed the same! Stayed the same as how very simple and rustic food is.
Julia Child is, as some like to say, “the mother of all things food.” As I think she is just that, I like to keep her categorized under the “French” title, because as far as I know, that’s exactly what she preferred to cook. She interested herself in that style of cuisine and food then introduced it to America because she wanted people to know what good cooking is. How to prepare it for the family, enjoy the good food and company, and be a part of something so confounding.

Now, this week, we all ow it to her. Everyone that knows how to cook that is; or at least has an idea of what good cooking is. We ow this week to her everlasting passion, skill and creativity in the kitchen. In celebration, restaurants prepare a full week or more to dedicate items on their menu to her.
I know my restaurant is holding that week: Fresh sardines with vegetables à la grecque. Chicken Liver Pâté. Crème fraîche dressings. Lemon curd cream puffs. Croque monsieur. Frenchie frenchie!! The use of all things beautiful- butter, bread, vegetables and vinegars. Julia opened doors and showed no fear, being the breakthrough to stay-at-home wives; to make yourself useful while staying home. I bet she made the meanest meals for her husband Paul!

While Julia was a stay-at-home wife she had a television series entitled “The French Chef.” She introduced America to new styles and techniques of cooking. New recipes and sources for ingredients. Best of all, she brought food to the table that was fresh, always seasonal, and always of good farms/ farmers.

Throughout her days as an educator, author and chef, Julia Child didn’t just cook and educate through television and books, she inspired the chefs of today’s society. Whether they’re young or a little bit older, pretty much every chef you may run into may tell you that Julia Child was a blessing. She made cooking an art instead of a dirty duty! A form of interaction and love for yourself, your farms, your significant other and your company!

Associate yourself with her book if you haven’t already. A copy is definitely needed for any cook and any kitchen, for simple recipes and techniques of life.

So to keep it short and sweet, make this week memorable. Celebrate the 100 years of this powerful lady. Open up that beautiful bordeaux with that long-awaited boeuf à la Bourguignonne you made. Or open up a bottle of gin, as Julia wouldn’t mind that either. She is the beginner and the mother of such wonderful things today. So keep her tradition and soul alive. Never let good food die. Keep cooking, keep eating!

Thank you, again, Julia Child!

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