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Julia Child: Cooking With Flair

Julia Child: Cooking With Flair
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Hers is a common symptom among hard-working teachers who look forward to recess as eagerly as any of their students. Eventually Julia will go back to the classroom, but this time it will be as a student again. She wants to take pastry lessons from a chef in France. She wants to free herself from a strict work schedule, to have more time to experiment, to travel, to work up new ideas.

One of Julia’s dreams is to inspire her producers to continue cooking lessons on TV but with a series of notable and different cooks. It would continue what she’s started.

“Maybe there will be more professionally trained chefs because of me,” she says. “More and more women are getting into the business. In the United States there seems to be more interest in professional cookery among the young than there is anywhere else in the world.

“Taste is such an important — and neglected — part of living, don’t you agree?”

Read more about chefs:
Five Portland Chefs
Spring Recipes from New England Chefs
Chef Frank McClelland
Italian Chef Mary Ann Esposito

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

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One Response to Julia Child: Cooking With Flair

  1. teri gerrard August 10, 2009 at 2:14 pm #

    I can agree with Julia’s idea of using the dough hook for kneading bread now, but when I was in high school and always baking. I went to my grandmothers one weekend mad at my boyfriend, made up a lot of bread and the kneading and pounding on the bread dough really was a good anger management tool and the bread was a lot better too. Try it sometime; I haven’t made bread in sometime but since I am now unemployed it might relive my stress.

    Teri Gerrard

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