Looking for the best and inspirational Julia Child quotes?
Julia Child was an American chef who is best known for her cookbooks and television programs. She was born on August 15th, 1912, and died on August 13th, 2004.
Julia grew up as the eldest daughter of a wealthy family in Pasadena, California. After she graduated from Smith College in 1934, she traveled to Paris to study French cooking at Le Cordon Bleu. In 1937, she married Paul Cushing Child, an investment banker with whom she had two sons: Alex (1947) and Christopher (1948).
She was passionate about cooking from an early age, and after studying at Le Cordon Bleu in Paris for two years, she became the head of the Cambridge School of Culinary Arts.
She began her career as a food journalist and editor in 1949. She contributed articles to various American publications such as McCall’s, The New York Times, and Harper’s Bazaar. She was interested in French cooking from an early age, and she even lived in Paris for a time. Her knowledge eventually led her to be recruited by the U.S. Office of Strategic Services (OSS) during World War II. She served with British intelligence and toured Southeast Asia with their spy team.
Read out the following quotes that will give you an appetite for life.
53 Greatest Julia Child Quotes
“The only time to eat diet food is while you’re waiting for the steak to cook.”
“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?“
“A party without cake is just a meeting.”
“Find something you’re passionate about and keep tremendously interested in it.”
“The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile. I think of my strawberry soufflé. I did that at least 28 times before I finally conquered it.”
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
“Once you have mastered a technique, you barely have to look at a recipe again”
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
“Life itself is the proper binge.”
“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
“You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.”
“A cookbook is only as good as its poorest recipe.”
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.”
“You’ll never know everything about anything, especially something you love.”
“If you don’t pick your audience, you’re lost because you’re not really talking to anybody.”
“Remember, ‘No one’s more important than people’! In other words, friendship is the most important thing–not career or housework, or one’s fatigue–and it needs to be tended and nurtured.”
“You’ll never know everything about anything, especially something you love.”
“Cooking well doesn’t mean cooking fancy.”
“If you don’t pick your audience, you’re lost because you’re not really talking to anybody.”
“You never forget a beautiful thing that you have made,’ [Chef Bugnard] said. ‘Even after you eat it, it stays with you – always.”
“…no one is born a great cook, one learns by doing.”
“It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.”
“It’s so beautifully arranged on the plate — you know someone’s fingers have been all over it.”
“If you’re afraid of butter, use cream.”
“This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless and above all have fun!”
“Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”
“Well, all I know is this—nothing you ever learn is really wasted, and will sometime be used.”
“This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless and above all have fun!”
“The only time to eat diet food is when you’re waiting for a steak to cook.”
“If you’re in a good profession, it’s hard to get bored, because you’re never finished — there will always be work you haven’t yet done.”
“Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvellous time!”
“To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.”
“I enjoy cooking with wine. Sometimes I even put it in the food…”
“People who love to eat are always the best people.”
“One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.”
“Always start out with a larger pot than what you think you need.”
“Until I discovered cooking, I was never really interested in anything.”
“Find something you’re passionate about and keep tremendously interested in it.”
“You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.”
“…small helpings, no seconds, no snacking, and a little bit of everything.”
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious.”
“The more you know, the more you can create. There’s no end to imagination in the kitchen.”
“How can a nation be called great if its bread tastes like kleenex?”
“See, when I flipped it, I didn’t have the courage to do it the way I should’ve. But you can always pick it up, and if you’re alone in the kitchen, who is going to see? But the only way you learn how to flip things is just to flip them.”
“If everything doesn’t happen quite the way you’d like, it doesn’t make too much difference, because you can fix it.”
“The only time to eat diet food is while you’re waiting for the steak to cook.”
“Tears mess up your makeup.”
“I’m not a chef. I think in this country, we use the term very loosely. I’m a cook and a teacher.”
“Nothing is too much trouble if it turns out the way it should. Good results require that one take time and care.”
“If you’re in a good profession, it’s hard to get bored, because you’re never finished — there will always be work you haven’t yet done.”
“Remember, ‘No one’s more important than people’! In other words, friendship is the most important thing—not career or housework, or one’s fatigue—and it needs to be tended and nurtured.”
