When: February 11
What: Before Rachael Ray, Emeril and the Ace of Cakes, there was Julia Child. On the “French Chef,” she charmed her way into homes across the U.S. with her love of cooking, notably relaxed attitude and unedited mistakes. In the decades since, cooking as both a hobby and a career has taken off and led to the likes of Bon Appetit Magazine, the Food Network and an array of celebrity chefs. On the 48th anniversary of Child’s first show this February, throw your apron on and tune in.
Background: “The French Chef” was first broadcast on Feb. 11, 1963, on Boston’s WGBH-TV, and was the culmination of Child’s years in France and her desire to spread the joy of cooking. The show is credited with not only being one of the first cooking shows, but also encouraging many people to look at cooking as a fun hobby.
Story Pitch: Child’s far-reaching and enduring impact on the culinary world makes this a viable date for all things related to cooking. Culinary schools and instructors can take a cue from Child’s relaxed style as an example to prospective students that cooking instruction doesn’t need to be strict, and encourage people to enroll in classes for fun as well as part of a career choice. Those who design and produce cooking equipment can draw on Child’s kitchen for inspiration in pitching and packaging certain tools like copper pots and Dutch ovens, but should also make sure to pay attention to how cooking equipment also doubles as decor, as in Child’s famous kitchen.
Story Hook: With the Food Network now reaching 98 million homes in the U.S., are more people cooking and learning to enjoy food more? Keep the following in mind when making your pitch:
- How can cooking at home help people save money?
- How do home cooked meals impact family communication and health?
- What are the necessities of home cooking and what can people do without?
- If someone is interested in getting into cooking, what are some of the benefits and drawbacks of learning from books, shows or classes?
Tips: Provide contact information for a passionate home cook as well as professional chef or instructor.
Resources:
American Culinary Federation
(904) 824-4468
acf(at)acfchefs.net
www.acfchefs.org
The French Chef at PBS
pressroom(at)pbs.org
www.pbs.org/juliachild
Julia Child’s Kitchen at the Smithsonian
(202) 633-3129
www.americanhistory.si.edu/juliachild
National Restaurant Association
(202) 331-5900
media(at)restaurant.org
www.restaurant.org
–Researched, compiled & written by Nicholas Testa
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