Born: August 15, 1912 (Pasadena, California)
Died: August 13, 2004
Biography:
Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
On August 15, 1912, Julia Child was born as Julia Carolyn McWilliams in Pasadena, California. She was the eldest of three children, followed by a brother, John McWilliams III, and a sister, Dorothy Cousins. Child’s father, John McWilliams Jr., was a Princeton University graduate and a prominent land manager, while her mother, Julia Carolyn (Caro) Weston, was a paper-company heiress and the daughter of Byron Curtis Weston, a lieutenant governor of Massachusetts.
Child attended Polytechnic School from 4th grade to 9th grade in Pasadena, California, and then went on to the Katherine Branson School in Ross, California, a boarding school. In her youth, standing at six feet two inches (1.88 m) tall, she actively participated in sports such as tennis, golf, and basketball. During her time at Smith College in Northampton, Massachusetts, where she graduated in 1934 with a major in history, Child continued her passion for sports.
Following her college graduation, Child moved to New York City, initially working as a copywriter for the advertising department of W. & J. Sloane. However, her true aspirations were to become a novelist. Although she grew up in a household with a cook, Child never observed or learned cooking from this individual. It wasn’t until she met her future husband, Paul Child, that her journey into the culinary world truly began. Paul’s family had a deep interest in food, and it was through him that Julia discovered her passion for cooking.
Child’s life took a significant turn during World War II when she joined the Office of Strategic Services (OSS) in 1942. Unable to enlist in the Women’s Army Corps or the U.S. Navy’s WAVES due to her height, she found her place as a typist at the OSS headquarters in Washington, D.C. However, her education and experience led her to take on a more prominent role as a top-secret researcher working directly for General William J. Donovan, the head of OSS. As a research assistant in the Secret Intelligence division, she was responsible for typing over 10,000 names on white note cards to keep track of officers.
During her time at the OSS, Child worked at the Emergency Sea Rescue Equipment Section (ESRES) in Washington, D.C. Here, she served as a file clerk and later as an assistant to the developers of a shark repellent necessary to prevent sharks from detonating ordnance targeting German U-boats. Child’s contribution to the war effort demonstrated her resourcefulness and ability to adapt in challenging situations.
After the war, Julia Child and her husband Paul moved to Paris, where she attended the Le Cordon Bleu culinary school. It was here that Child fell in love with French cuisine and decided to bring her newfound knowledge back to the United States. In 1961, she published her first cookbook, Mastering the Art of French Cooking, which became a bestseller and revolutionized American cooking. The book’s success led to a television career, with her show The French Chef premiering in 1963. Child’s down-to-earth personality, enthusiastic teaching style, and emphasis on explaining techniques in detail made her a beloved and influential figure in the culinary world.
Throughout her career, Julia Child authored several more cookbooks, hosted numerous television shows, and became an advocate for cooking using fresh ingredients and enjoying food with pleasure. Her impact on society extended beyond the kitchen, as she inspired countless individuals to embrace the art of cooking and explore new flavors and techniques. Julia Child’s dedication to sharing her passion for French cuisine paved the way for a culinary revolution in America and solidified her status as one of the most renowned cooking teachers and television personalities in history.
Awards:
– 1993: Daytime Emmy Award for Outstanding Service Show Host
– 1996: Emmy Award for Outstanding Informational Series
– 1997: Daytime Emmy Award for Outstanding Service Show Host
– 2001: Daytime Emmy Award for Outstanding Service Show Host
– 2001: National Book Foundation Medal for Distinguished Contribution to American Letters