An Interview with An Expert

In your opinion, what were the biggest struggles that Mrs. Child faced?

Before Julia discovered her passion for food, which extended to teaching, cookbook writing, and eventually television, she struggled to find her place in the professional world. She dreamed of being a writer and worked as a copywriter in New York, and then for local publications in her home state of California. During World War II, she worked for the Office of Strategic Services, which was the precursor to the CIA. That’s when she met her future husband, Paul, who took her to France, where she discovered her passion for food and cooking.

Did Mrs. Child show any interest in the culinary arts before she moved to France?

Julia famously said, “I was 32 when I started cooking; up until then, I just ate.” And it’s true that her move to France ignited her passion for cooking. She spoke fondly of the first meal she had upon moving to France. It took place at La Couronne restaurant in Rouen, and included oysters, Sole Meunière, and Chablis. Julia called it, “the most exciting meal of my life.”

Are there any details as to what Mrs. Child's job/life was like during her time as a spy for the OSS?

There is a lot of myth surrounding Julia’s work for the OSS. She worked directly for its leader, General William J. (Wild Bill) Donovan and began as a research assistant in the Secret Intelligence Division and then as a researcher helping develop shark repellent, a critical tool because sharks would sometimes set off explosives intended for German U-boats. Julia originally worked in Ceylon (present day Sri Lanka) but was later transferred to Kunming, China. As Chief of the OSS Registry, Julia handled highly classified information, and had top security clearances.

In your opinion, what was Mrs. Child's biggest impact on the culinary industry?

Julia is known for introducing Americans to French cuisine and for inspiring people to cook, both professionally and for pleasure. However, I think one of her biggest impacts was her can-do attitude. Julia was both hard-working and persistent—she worked on her first book, Mastering the Art of French Cooking for nine years—and though her career didn’t flourish until relatively late in life, she never gave up and she continued to pursue her goals to teach people to cook and to have fun in the kitchen. Even those not interested in food or cooking, can find inspiration in a woman who accomplished as much as Julia did

As stated by The Julia Child Foundation for Gastronomy and the Culinary Arts, Child's goals when founding this amazing establishment was to further her impact as a teacher and mentor following her death. Have you found that you've adopted any of Child's philosophies or learned from her since beginning work at The Julia Child Foundation?

​I think Julia demonstrated how powerful it can be to believe in yourself and not be afraid to try new things, whether in the kitchen or in life, and that's something I've tried to emulate since joining the Foundation and learning more about Julia.

Do you think that Mrs. Child played a role in normalizing the idea of women in the culinary industry? ​

Julia wasn't a professional chef so I'm not sure this really applies, but I do think her work has been incredibly inspirational and influential for women in the culinary industry, whether that means working in a professional kitchen, being a writer, hosting a cooking show, or any manner of culinary work.

Lastly, do you think the culinary industry would be different today were it not for Mrs. Child's influential ways of thinking and revolutionary ideas? How? 

​It's difficult to say, but Julia inspired many Americans to learn to cook and to appreciate the value of good food. While she was not the first TV chef, she undoubtedly set the stage for today's cooking shows, which I think is one of her biggest impacts on the industry.