Bernadine Chapman-Cruz already has her tickets to ‘Julia’ in Lodi
I do remember watching Julia Child as a kid on TV. I was not into “food/cooking” at the time, but Julia’s personality and hilarious “in front of the camera” antics captured my interest.
What I loved most about Julia Child was her voice: so unique in quality, yet filled with authority, and coupled with humor. Julia could also laugh at herself. If she made a mistake in front of the camera, she brushed it off with a wave of her hand and a welcoming reassurance that the recipe would turn out OK, even if the cook messed up just a little. You couldn’t help but want to embrace the chef, if not the French cuisine she was preparing.
I believe the upcoming presentation at Hutchins will delve more into the mystique of Julia Child, the behind-the-scenes intrigue associated with World War II. This aspect of her life also fascinates me. I’m a diehard ‘40s fanatic, and anything associated with the era turns me on. “Boogie Woogie Bugle Boy” and the fabulous women’s clothing of the day — like Joan Crawford’s Adrian padded shoulders, platform heels and upswept hairstyles of the ’40s — I can’t resist. Julia, however, was not quite as chic in her appearance. Her hair was generally close-cropped and a bit messy, but then, she was cooking over a hot stove, and her sensible garb was always covered with a white apron.
I have read the book and seen the movie “Julie & Julia” and was delighted with both. When it comes to culinary expertise in “Mastering the Art of French Cooking,” Julia has earned her place, through trial and tribulation.
Even though French cuisine is not one I would gravitate toward, I love Julia Child for the unique person she was: determined, independent and with that little bit of spicy humor that made her stand out to me, even as a kid.
— Bernadine Chapman-Cruz, News-Sentinel food columnist
Julia was a teacher, mentor and legend for Shelly Guantone
Oh my goodness, Julia Child is a legend — this is for sure. She completely changed the ideas and confidence of the home cook. She gave so many the belief that they can cook and prepare meals at home with many local ingredients and by adding herbs to certain dishes. The flavor and visual appeal was incredible. She let them know how easy certain ways of chopping, certain sauces and the combinations of ingredients can make wonderful meals that are healthy, tasty and made and created right in their own kitchens. She had a great sense of humor, was upbeat and would make cooking not only tasty but fun. She has some amazing tips for making bread.
Julia Child is a household name. When she started doing her cooking show, she had an incredible following — men and women alike enjoyed her style and knowledge. What a great teacher and mentor. She is a legend !
— Shelly Guantone, News-Sentinel food columnist
When in doubt, Lori Bowles consults Julia
I have always referred to her as “Julia”; I think of her as a dear friend. She lives on in the two cookbooks of hers that I own — the iconic “Mastering the Art of French Cooking” and my very favorite, “The Way to Cook.” “The Way to Cook” — who, but Julia could write a cookbook with such a title and have no arguments? No one else!
My mother watched (and cooked from) cooking shows as far back as I can remember and I do remember watching Julia in black and white. As for cooking from her books myself, my go-to pastry dough recipe is hers: The best Mediterranean soup base master recipe (think Bouillabaisse) is also from “Way.”
When in doubt, I consult Julia.
Anyway, the point is that she and her late contemporaries — James Beard, Bert Greene, etc. — will never be in the past tense. I hear her voice every time I read through her witty and sensible formulas for anything and everything that she chose to present.
— Lori Bowles, News-Sentinel food columnist