In honor of my late friend Julia Child’s Birth Month, I’ve decided to share some interesting facts with you about her life.
I did not know Julia Child personally, although I wish I did. I’ve been reading about her, own several of her books, and still enjoy watching her cook, thanks to reruns. 
Julia was born on August 15, 1912. She was the eldest of three and lived in Pasadena, California. She graduated Smith College in 1934, with a degree in History.
During WWII, Julia joined the Office of Strategic Services (the OSS), and became a research assistant in the Secret Intelligence division. In other words, she was a spy. She was responsible for handling high volumes of top-secret documents.
Here’s the part I think some of you will REALLY find interesting. Julia was not always a great cook! She grew up in a home with a cook, so she didn’t have a clue about cooking until she met her would-be husband Paul, who grew up in a family that was very interested in food.
We learn to cook (or not) because there was someone in the kitchen to teach us. For Julia, that someone was a recipe book.
She was often frustrated because sometimes she would follow a recipe to the letter, and it would turn out great. Another time, it would be a disaster. Can you relate?
I hear from many people that planning, cooking, time, are a few of the challenges that contribute to less than stellar health. They simply don’t know how to begin the process, so nothing changes.
Julia learned proper cooking techniques when she attended Le Cordon Bleu in Paris. Even with that, she still suffered from occasional disasters in the kitchen.
Fortunately, her husband Paul was a patient man who loved her beyond her messed up recipes.
As she worked on her first cookbook, “Mastering the Art of French Cooking,” which took 7 years to complete, she tried to write the recipes so that any new American bride could cook a French meal successfully—each and every time.
Seven years of what Julia referred to as “practice and passion.”
Practice and passion. Pratique et passion.
Life is a practice.
We’d best be passionate about living it.
Cooking a French dish may not be something you’re passionate about, however I encourage you to consider what you ARE passionate about, and then keep practicing.
If you’re not sure how to begin planning, cooking, finding time to take care of YOU, I’m here to help. We will come up with a plan so that you know what to do first!
Practice and passion. Pratique et passion.
And if you are not a particularly good cook and would like to be, consider yourself in good company with Julia. It’s never too late to learn—and practice.
“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!”—Julia Child, “My Life in France”
the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste by dipping a piece of the salad greens into the sauce and correct seasoning with salt, pepper and/or drops of lemon juice.
