Julia Child began her culinary career in the U.S. military. Because she was too tall for the Women’s Army Corps, she was assigned to a research position where she created a shark repellent for sailors’ life jackets.

Child is one of the world’s most famous culinary figures. At 6’2″ she was a real presence in the kitchen, but she didn’t learn to cook until after she got married. She preferred to spend her time playing tennis and pursuing a history degree at Smith College in Massachusetts. As a young adult she was more interested in writing than cooking, and she was more interested in serving her country than serving good food. She worked in advertising and kept her dream of writing a novel in a drawer.

Her writing skills then landed her a job with the Intelligence Division of the Office of Strategic Services, specifically the Emergency Marine Rescue Equipment Division. Her first challenge was to find a way to stop curious sharks from blowing up underwater munitions designed to hit German submarines. She went to work in the kitchen, hatching a recipe for a shark repellent that the Navy used for decades. It was also used as a coating for life jackets to protect soldiers who landed in the water.

Child’s commissions took her all over the world, from Sri Lanka to China to Paris. Food was an influence everywhere she went, but it was in France that she had a culinary experience that transformed her. She married Paul Child, whom she had met in Sri Lanka, and the two moved to Paris. The kitchen “opened my soul and my mind,” Julia Child later wrote.

Being with Paul and his discerning palate was an education. He was a poet and a connoisseur. The couple often entertained other diplomats, and Julia Child decided to take up the apron and learn the art of cooking. She graduated from the famous Cordon Bleu cooking school, learned French from recipes, and later studied privately with master chefs.

Her pursuit of perfection went hand in hand with her lovable and humorous personality. She was always quick to come up with a one-liner and brought a breath of fresh air to stuffy diplomatic circles.

At her cooking club, Julia Child met Simone Beck, who was writing a French cookbook for an American audience that craved comfort food but still needed a practical and accessible approach. The book was a smash hit, and Julia Child began her career as a knowledgeable, well-educated, and entertaining cook for the masses. Hardly a kitchen in America was without a Julia Child cookbook. Her cooking show won Emmy awards and was watched by millions of American housewives eager to feed their families well and show off their skills in social clubs.

Julia Child became the epitome of femininity – well educated, skilled with a frying pan and always with a touch of humor. The television was live, and so were Julia’s mistakes in the kitchen. Perfection was not the goal, but rather enjoyment of the process. That was empowering.

Julia Child’s influence extends far beyond the kitchen. She was a common-sense figure who genuinely cared about everyone. For decades, she was the voice of inclusion and made sure everyone was invited to eat. “We should enjoy food and have fun,” she said wisely.

The Foundation for a Better Life promotes positive values ​​to live by and pass on to others. Visit PassItOn.com.

The Foundation for a Better Life promotes positive values ​​to live by and pass on to others. Visit PassItOn.com.