Julia Child
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About This Interview
In her three hour Archive interview, Julia Child (1912-2004) discusses her early years in Pasadena, California and details her time with the Office of Strategic Services (OSS, forerunner to the CIA) during World War II. She describes moving to France after the war and becoming interested in French cooking, which led to her first book, "Mastering the Art of French Cooking: Volume One." She describes her early television appearances, including a stint on Today, which kicked off a tour of local stations and led to her first PBS program, The French Chef. Child discusses her preparations for the show, what she hoped to accomplish with it, and how she viewed herself as a teacher. She recalls subsequent PBS series including Baking with Julia and Dinner at Julia's, reacts to the advent of The Food Network, and outlines what she feels is her influence on cooking in America. Michael Rosen conducted the interview in Cambridge, MA on June 25, 1999.
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Highlights
Julia Child on writing her first book "Mastering the Art of French Cooking"
Clip begins at: 18:38, Duration: 06m 28s
Julia Child on how her PBS show, The French Chef, came about
Clip begins at: 04:45, Duration: 05m 38s
Julia Child on being a female chef
Clip begins at: 25:03, Duration: 01m 28s- Julia Child on her time in the OSS during World War II
Clip begins at: 00:02, Duration: 06m 46s 
Julia Child on The Food Network and keeping up the standards of good cooking
Clip begins at: 07:38, Duration: 02m 33s
Interview
- Part 1
- On her early life; on moving to New York City
Clip begins at: 0:0 - On her time in the Office of Strategic Services (OSS) during World War II
Clip begins at: 11:58 - Part 2
- On serving in the OSS during World War II; on moving to Paris and her early interest in cooking
Clip begins at: 0:0 - On attending Le Cordon Bleu; on authoring her first book "Mastering the Art of French Cooking"
Clip begins at: 11:36 - Part 3
- On her early appearance on Today; on traveling around the country promoting her first book; on how her PBS show, The French Chef, came about
Clip begins at: 0:0 - Part 4
- On the origins of The French Chef; on the format and budget of The French Chef; on the utensils used on the show
Clip begins at: 0:0 - On preparing for The French Chef; on the educational and entertainment value of The French Chef; on reaction to the show
Clip begins at: 15:59 - Part 5
- On The French Chef switching from black and white to color; on the second version of The French Chef; on the cancellation of the show; on subsequent cooking programs
Clip begins at: 0:0 - On her series Cooking with the Master Chefs; on The Food Network and "teaching" her audience
Clip begins at: 14:37 - Part 6
- On Baking with Julia; on the key to her success; on her influence; on advice and the importance of public television
Clip begins at: 0:0 - On various people with whom she has worked
Clip begins at: 15:50 - B-roll of Julia showing her kitchen and various cooking implements
Clip begins at: 19:48
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Happy 100th birthday, Julia!
@today441 to let your statement go unchallenged would be a slap in julia's face.
one should temper one's comments with the fact she was 90 or so when this interview was done & not in the spirit with which she lived her life.
i'd love to see your demeanor should you reach 90 if, of course, you're a ground breaking personality of the 20th or 21st century.
i suggest you watch bea arthur, jean stapleton et al, who later in life endured the same interviews. they were understandably just as snobby.
I love that she watched Dolores Claiborne!
2-19-11, Well I've stayed to the end of this loooonnnng interview and must say that little by little ever so slowly she transformed into a "snob"! I've lost a lot of respect for her down to earth persona which doesn't exist as it comes out of her mouth. She seems to have no feeling for the hardworker's who don't have the time to treat her treasured recipes as she would - so in her mind they don't count. That sound's like she is real a class snob, "how dare you treat my recipe lightly."
'But I'm not a chef! I'm a teacher and a cook!'
Such humility. Such a wonderful person. I made dinner today out of her 'Mastering' books and it was divine.
Thank you Julia for the gift you have given us ~ good food.
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