In 1963, Julia Child and "The French Chef" began teaching the nation how to cook well, eat well and drink well. Join some of today's top chefs as they share insightful, funny and personal thoughts about the first lady of cooking. Bon appetit!
Jose Andres and Eric Ripert are amazed by Julia Child's hands-on treatment of a whole fish, how much information she conveys in the show and her ability to work without any retakes.
Vivian Howard, Marcus Samuelsson, Carla Hall and Sara Moulton follow Julia Child's breadmaking recipes for classic pain de mie and a raisin bread, highlighting her role in reorienting people's perception of food.
Rick Bayless marvels over Julia Child's knife skills and what great training technique she provided, while Jose Andres and Eric Ripert wonder how many tips are in her 200 episodes of "The French Chef.
Sara Moulton, Carla Hall, Jose Andres and Eric Ripert discuss how comfortable and magnetic Julia Child was in her first episode.
Rick Bayless comments on Julia Child's performance preparing potatoes.
Vivian Howard and Marcus Samuelsson enjoy Julia Child's presentation of chickens.
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg