One of my earliest childhood food memories is of the time when Julia Child visited the family of one of my best friends who lived down the block. My friend’s mother was an occasional contributor to Gourmet magazine at the time, and a fantastic cook. His father owned a chocolate company. So Julia and that family had grown friendly when their paths had fortuitously crossed.
During Julia’s visit, she taught some of the neighborhood ladies—including my mother—a few classes centered on culinary cornerstones like making pasta and bread. I remember standing in a room just adjoining the kitchen as the ladies gathered around the butcher block in the center of the room, attention rapt as Julia shared her signature brand of common-sense—yet high-culinary—wisdom. It was fascinating, and also an early step along my pathway toward a career in food.