Jacques Pepin andJulia Childcome from two very distinctly different worlds.
Jacques learned about Julia from a mutual friend, Helen McCully, the food editor ofHouse Beautifulmagazine.
So how did Jacques and Julia become the best of friends?
How did Julia and Jacques meet?
Canned convenience foods were all the rage during that period.
The two realized that they were kindred spirits.
Both began their food journeys at the same time.
He also cooked clam strips and chowder for the chain’s patrons.
Jacques also learned the American way of mass-producing favorite foods and tailored his cooking to serve hundreds a day.
It was a valuable lesson in American gastronomy and one he took seriously.
He worked alongside Pierre Franey, whom Johnson had also pilfered from Le Pavillion.
It ran through 1966.
He obliged and the friends found themselves as teachers to students who wanted to learn the basics of cooking.
These classes were eventually taped for PBS and called “Cooking in Concert.”
Jacques said that he hears her often, “Very often.
When I don’t put enough butter in the dish, there can be plenty more butter!”
The representative was on set, and the two crafted some dough.
As they were finishing up, Julia told Jacques that she wanted to make one more batch.
“So, I say, ‘but Julia, we don’t have any Crisco.’
To that, she pulls some out from under the counter and hands it to me.
She was also not above enjoying some fast food time and again.
“I think it was just plain joy in the kitchen, you know?
To be happy to cook and to be happy to eat,” he said.
She had no taboo in that sense.
She was a very humble girl she ate French fries from McDonald’s as well as anything else.
