When I step into my kitchen,tie on my apron, and reach for a stick of butter, I always feel a little whisper of history behind me. A gentle nudge. A familiar voice saying ” you can do this don’t be affraid”
That voice is always julia
Growing up, I never knew that French cuisine wasn’t always a part of American life. I never knew that before Juila, home cooks had almost no way to learn true French techniques. There were no English – language books explaining how to saute. how to braise, how to make a proper wine reduction. French cooking was locked behind a language barrier, a world away from American kitchens filled with canned soups and boxed dinners.
But Julia child – this tall ,determined, endlessly curious woman – looked at the gap and decided she was going to bridge it.
The world didn’t ask her to do it but she did it anyway
In 1948 Julia arrived in France not as a chef, but as a woman searching for purpose, She fell in love with french culture ,people ,and French food the way some people fall in love with music- instantly ,deeply, forever. France awakened something in her spirit she wanted to understand the technique behind every bite.
So she went to Le cordon Bleu , stood out like a star on a clear summer night above the other student’s and dove head first into the world of French Technique.
But learning it wasn’t enough.
She wanted to share it.
At that time no one had written a French cooking book for American home cooks. Everything was in French, meant for French chefs , using methods and measurements Americans didn’t understand Julia saw perfectly what was missing . A French cookbook written in English for Americans , in measurements they knew, with instructions they could actually follow.
She wasn’t trying to become famous she simply wanted American Women ordinary everyday cooks – to feel the joy she felt when she first tasted a proper French meal.
And today when I cook dinner – my favorite meal of the day. I feel connected to that history.I feel connected to her bravery, her humor, her joy. When I slice herbs, or stir a pot of cream , or pour wine into a pan to deglaze it. I’m standing in a kitchen shaped by Julia child’s dream. She is always with me in spirit in my kitchen. She is the reason I fell in love with cooking at a young age I will forever be grateful to her for this extraordinary gift.
To all my fear less readers I bid you a farewell good night and a Bon appetite.
Leave a Reply