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Julia Child's Kitchen at the Smithsonian

 

Story 8 [of 18] – Cooking Lessons

 

Julia’s training at the Cordon Bleu was the foundation for her lifelong commitment to the perfection of skills and for her desire to train others—male and female—who wanted to cook. She began her cooking career as a student with enormous respect for her teachers. With her cookbook collaborators, she began teaching cooking lessons, and saw her cookbooks as serious teaching tools.

 

She used her television shows as a classroom and did everything she could to encourage professional training for a whole new generation of cooks. Child has been the founder of and advocate for such organizations as the American Institute of Wine & Food, the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d ’Escoffier, which support and provide professional culinary training and public education in the culinary arts.

 

She always described herself as a cooking teacher, not as a chef, but she was first and foremost a good student who saw the value of constant learning. In a way, her last three television cooking shows were an example of her commitment to lifelong learning. In those shows, she and the television audience learned from other chefs and cooks who joined her in her kitchen.

 

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