The French Chef
American television cooking show created and hosted by Julia Child From Wikipedia, the free encyclopedia
The French Chef is an American television cooking show created and hosted by Julia Child,[1] produced and broadcast by WGBH, the public television station in Boston, Massachusetts, from February 11, 1963 [2] to January 14, 1973. It was one of the first cooking shows on American television.
| The French Chef | |
|---|---|
Child demonstrating how to cook an omelette on the first season of The French Chef | |
| Genre | Cooking |
| Created by | Julia Child |
| Directed by |
|
| Presented by | Julia Child |
| Theme music composer | John Morris |
| Country of origin | United States |
| Original language | English |
| No. of seasons | 8 |
| No. of episodes | 212 |
| Production | |
| Producer | Ruth Lockwood |
| Production locations | WGBH Studios, Boston, Massachusetts |
| Running time | 28 minutes |
| Production company | WGBH-TV |
| Original release | |
| Network | NET (1963-66) PBS (1970-73) |
| Release | February 11, 1963 – January 14, 1973 |
The French Chef was first shown with a pilot on July 26, 1962.[3] After two more episodes were broadcast in the summer, the show premiered as a regular weekly series on February 11, 1963.[4] The immensely popular show went on to air for 212 episodes. It is credited with convincing the American public to try cooking French food at home.[5]
The show grew out of a special presentation Child gave on WGBH based on the book Mastering the Art of French Cooking which she co-authored. The French Chef was produced from 1963 to 1973 by WGBH for National Educational Television (and later for PBS). Reruns continued on PBS until 1989, and were airing on Cooking Channel as of 2010. As of September 2016, episodes were being rerun on the new Canadian cooking channel Gusto, and later, Makeful. As recently as March 2017, reruns of the show were also seen on the American Public Television Create channel.
The original episodes were available on the PBS streaming service as of 2020. In July 2021, certain episodes were added to the Pluto TV lineup, together with other Julia Child cooking programs.[6]
Format
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The French Chef introduced French cooking to the United States at a time when it was considered expensive restaurant fare, not suitable for home cooking.[citation needed] Child emphasized fresh and, at the time, unusual ingredients.
All of the recipes used on The French Chef had originally appeared in Mastering the Art of French Cooking, but for the show, Child chose mostly the more domestic recipes from the book,[citation needed] although such showpieces as Beef Wellington, various sorts of soufflé, and some ambitious pastries also made it into the mix if they seemed within the reach of a home cook without staff.
The show was done live-to-videotape from start to finish, leaving little room for mistakes. The resulting occasional accidents became a popular trademark of Child's on air presence, used as "teachable moments" to encourage viewers to relax about the task's demands.
Certain elements became motifs: Julia's fondness for wine; her distinctive voice; her staunch defense of the use of butter (with margarine invariably referred to as "that other spread") and cream; her standard issue "impeccably clean towel"; and her closing line at the end of every show: "This is Julia Child, Bon appétit!"
History
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![[icon]](#/media/File:Wiki_letter_w_cropped.svg){kind=small} | This section needs expansion. You can help by adding to it. (April 2011) |
So good is she that men who have not the slightest intention of going to the kitchen for anything but ice cubes watch her for pure enjoyment.
Child's first appearance cooking on TV had been by happenstance: a guest for another show on WGBH had canceled their appearance, as did the backup guest. Child was invited to do a cooking demonstration, which received positive feedback and prompted executives to order a pilot.[8]
When the show began, the budget was so low that "volunteers had to be recruited to wash dishes, and the food sometimes had to be auctioned to the audience afterwards to cover expenses."[7]
In 1964 Child received a Peabody Award, crediting her for doing "more than show us how good cooking is achieved; by her delightful demonstrations she has brought the pleasures of good living into many American homes."[9] In May 1966, her show won a Primetime Emmy Award for Achievements in Educational Television – Individuals.[10]
The August 27, 1968 episode of The French Chef (rerun from an episode sometime in 1965) ended with the unexpected collapse of an Apple Charlotte.
The October 31, 1971 episode of The French Chef (on its ninth anniversary) was the first U.S. television show to be captioned for deaf viewers.[11]
The show was produced by Ruth Lockwood and directed by Russell Morash, Russell Fortier, David Griffiths and David B. Atwood.[12] Film composer John Morris wrote the second theme song for The French Chef.
The show eventually became so popular that Child's use of a particular ingredient each week would sometimes cause a surge in demand and lead to grocery stores across the country temporarily selling out of it.[8]
Legacy
Child and WGBH would collaborate again on the series Julia Child & Company from 1978 to 1980, Dinner at Julia's from 1983 to 1984, and a series of home videos in 1985 called The Way to Cook. Child would be paired with other food personalities for two additional PBS series in the 1990s, Cooking with Master Chefs: Hosted by Julia Child which ran for a single season from 1993 to 1994, and Baking with Julia for three seasons from 1996 to 1998. She also participated in the show Julia Child & Jacques Pépin Cooking at Home which won a Daytime Emmy Award in 2001.[13]
As part of its growing Twitch Creative content, Twitch streamed every episode of The French Chef over a four-day period starting on March 15, 2016, to launch its new food channel.[14][15] Twitch reported that almost a million viewers watched the marathon.[16]
Julia, a television series based on Child and the creation of The French Chef, premiered on HBO Max in 2022.
List of episodes
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Pilots (1962)
The three pilot episodes were subsequently taped over by the studio, a common practice at the time, and no copies are known to exist today. The subjects of the pilot episodes were revisited early in the show's run, with the French omelet and onion soup appearing in the first season and Coq au Vin in the second.
| Episode | Subject | Air Date |
|---|---|---|
| Pilot | The French Omelet | July 28, 1962 [17] |
| Pilot | Coq au Vin | July 1962 [18] |
| Pilot | Onion soup | July 1962 [19] |
Season 1 (1963)
Child wrote that the first 13 episodes were lost at one point, but that the first 7 were found.[citation needed] However, PBS posted 23 episodes from the first season to YouTube in June 2022, with only French Onion Soup and Dinner In a Pot missing. Those two episodes were later posted in October 2022.[20] The first few episodes were sponsored by S&H Green Stamps; starting with Chicken Breasts and Rice, this season was sponsored by Safeway Stores.
| Episode | Subject | Air Date |
|---|---|---|
| E01 | Boeuf Bourguignon | February 11, 1963 |
| E02 | French Onion Soup | February 18, 1963 |
| E03 | Casserole Roast Chicken | February 25, 1963 |
| E04 | The French Omelette | March 4, 1963 |
| E05 | Scallops | March 11, 1963 |
| E06 | Quiche Lorraine | March 18, 1963 |
| E07 | Fruit Tarts | March 25, 1963 |
| E08 | Filets of Sole in White Wine | April 1, 1963 |
| E09 | Hollandaise Sauce | April 8, 1963 |
| E10 | Non-Collapsible Soufflé | April 15, 1963 |
| E11 | Chicken Fricassee | April 22, 1963 |
| E12 | Roast Lamb the French Way | April 29, 1963 |
| E13 | French Chocolate Cake | May 6, 1963 |
| E14 | Chicken Breasts and Rice | May 13, 1963 |
| E15 | Vegetables à la Française | May 20, 1963 |
| E16 | Veal Scallops | May 27, 1963 |
| E17 | French Salads- Mayonnaise | June 3, 1963 |
| E18 | Chicken Livers à la Française | June 10, 1963 |
| E19 | Roast Duck à l'Orange | June 17, 1963 |
| E20 | Chocolate Mousse[21] | June 24, 1963 |
| E21 | Pâtés | July 1, 1963 |
| E22 | Aspics | July 8, 1963 |
| E23 | Bouillabaisse | July 15, 1963 |
| E24 | Lobster à l'Américaine | July 22, 1963 |
| E25 | French Crêpes | July 29, 1963 |
| E26 | French Crêpes II - Suzette | August 5, 1963 |
| E27 | Steaks and Hamburgers | August 12, 1963 |
| E28 | The Potato Show | August 19, 1963 |
| E29 | Soufflé on a Platter | August 26, 1963 |
| E30 | Moussaka and Ratatouille | September 2, 1963 |
| E31 | Dinner in a Pot | September 9, 1963 |
| E32 | Pâté à Choux | September 16, 1963 |
| E33 | Caramel Desserts | September 23, 1963 |
| E34 | Cooking Your Goose | September 30, 1963 |
Season 2 (1963-1964)
This season was sponsored by Safeway Stores.
| Episode | Subject | Air Date |
|---|---|---|
| E01 | Chestnut Cookery | December 16, 1963 |
| E02 | Bûche de Noël | December 23, 1963 |
| E03 | Bringing in the New Year | December 30, 1963 |
| E04 | Coq au Vin | January 6, 1964 |
| E05 | Cassoulet | January 13, 1964 |
| E06 | Vegetable Adventures | January 20, 1964 |
| E07 | Puff Pastry | January 27, 1964 |
| E08 | More about Puff Pastry | February 3, 1964 |
| E09 | Fish Mousselines | February 10, 1964 |
| E10 | Cake for Company | February 17, 1964 |
| E11 | Artichokes from Top to Bottom | February 24, 1964 |
| E12 | Elegance with Eggs | March 2, 1964 |
| E13 | Cold Soufflés and Bavarian Cream | March 9, 1964 |
| E14 | Case for Salmon | March 16, 1964 |
| E15 | Broccoli and Cauliflower | March 23, 1964 |
| E16 | Veal for a King | March 30, 1964 |
| E17 | The Soup Show | April 6, 1964 |
| E18 | Flaming Soufflé | April 13, 1964 |
| E19 | Small Roast Birds | April 20, 1964 |
| E20 | Boeuf à la Mode | April 27, 1964 |
| E21 | Timbales | May 4, 1964 |
| E22 | Fish Filets Sylvestre | May 11, 1964 |
| E23 | Babas au Rhum | May 18, 1964 |
| E24 | Chicken Dinner in Half an Hour | May 25, 1964 |
| E25 | Rognons Sautés and Flambés | June 1, 1964 |
| E26 | Lobster Buffet | June 8, 1964 |
| E27 | The Mushroom Show | June 15, 1964 |
| E28 | Veal Dinner in Half an Hour | June 22, 1964 |
| E29 | Broiled Chicken Plain and Saucy | June 29, 1964 |
| E30 | Lamb Stew is French, Too | July 6, 1964 |
| E31 | Introducing Charlotte Malakoff | July 13, 1964 |
| E32 | Hot Turkey Ballotine | July 20, 1964 |
| E33 | Cold Turkey Galantine | July 27, 1964 |
| E34 | Le Marquis au Chocolate | August 3, 1964 |
Season 3 (1964-1965)
This season was sponsored by Polaroid Corporation; starting with Turban of Sole, Hills Bros. Coffee joined as co-sponsor.
| Episode | Subject | Air Date |
|---|---|---|
| E01 | Vegetables for the Birds | November 23, 1964 |
| E02 | French Tarts, Apple Style | November 30, 1964 |
| E03 | Feasting on the Remains | December 7, 1964 |
| E04 | French Jelly Roll | December 14, 1964 |
| E05 | Bûche de Noël | December 21, 1964 |
| E06 | Beef Gets Stewed Two Ways | December 28, 1964 |
| E07 | Ham Dinner in Half an Hour | January 4, 1965 |
| E08 | Croissants | January 11, 1965 |
| E09 | Chocolate Souffle | January 18, 1965 |
| E10 | Four in Hand Chicken | January 25, 1965 |
| E11 | Brioches | February 1, 1965 |
| E12 | Veal Prince Orloff | February 8, 1965 |
| E13 | Great Beginnings | February 15, 1965 |
| E14 | Turban of Sole | February 22, 1965 |
| E15 | Strawberry Tarts | March 1, 1965 |
| E16 | The Shrimp Show | March 8, 1965 |
| E17 | Salad Fixings | March 15, 1965 |
| E18 | Non-collapsible Cheese Soufflé | March 22, 1965 |
| E19 | Quiches | March 29, 1965 |
| E20 | Fish Dinner in Half an Hour | April 5, 1965 |
Season 4 (1965-1966)
This season was sponsored by Polaroid Corporation and Hills Bros. Coffee.
| Episode | Subject | Air Date |
|---|---|---|
| E01 | French Veal Stew | August 16, 1965 |
| E02 | Improvisation | August 23, 1965 |
| E03 | The Empress's Rice | August 30, 1965 |
| E04 | Coquilles St. Jacques | September 6, 1965 |
| E05 | More about Steaks | September 13, 1965 |
| E06 | To Poach a Salmon | September 20, 1965 |
| E07 | Invitation To Lunch | September 27, 1965 |
| E08 | Beef in Red Wine | October 4, 1965 |
| E09 | Your Own French Onion Soup | October 11, 1965 |
| E10 | Hollandaise and Béarnaise | October 18, 1965 |
| E11 | Chicken in Cocotte | October 25, 1965 |
| E12 | Queen of Sheba Cake (black & white) | November 1, 1965 |
| E13 | To Poach Sole Filets | November 8, 1965 |
| E14 | Chop Dinner in Half an Hour | November 15, 1965 |
| E15 | Filet of Beef Wellington | November 22, 1965 |
| E16 | Apple Charlotte | November 29, 1965 |
| E17 | More Great Beginnings | December 6, 1965 |
| E18 | Roast Suckling Pig | December 13, 1965 |
| E19 | More about Potatoes | December 20, 1965 |
| E20 | Croquembouche | December 27, 1965 |
| E21 | Steak Dinner in Half an Hour | January 3, 1966 |
| E22 | The Endive Show | January 10, 1966 |
| E23 | Saddle of Lamb | January 17, 1966 |
| E24 | Napoleons | January 24, 1966 |
| E25 | Paella à l'Américaine | January 31, 1966 |
| E26 | Dinner Party First Course | February 7, 1966 |
| E27 | Dinner Party Main Course | February 14, 1966 |
| E28 | Dinner Party Meringue Dessert | February 21, 1966 |
| E29 | Soupe au Pistou | February 28, 1966 |
| E30 | Quenelles | March 7, 1966 |
| E31 | Génoise Cake | March 14, 1966 |
| E32 | Petits Fours | March 21, 1966 |
| E33 | The Mayonnaise Show | March 28, 1966 |
| E34 | Swordfish Dinner in a Half Hour | April 4, 1966 |
| E35 | Ossobuco | April 11, 1966 |
| E36 | Sweetbreads and Brains | April 18, 1966 |
Season 5 (1966)
This would be the last season to be presented by the Eastern Educational Television Network.
| Episode | Subject | Air Date |
|---|---|---|
| E01 | Asparagus from Tip to Butt | April 25, 1966 |
| E02 | Operation Chicken | May 2, 1966 |
| E03 | To Poach a Chicken | May 9, 1966 |
| E04 | Mousses, Bombes and Parfaits | May 16, 1966 |
| E05 | Bourride and Aïoli | May 23, 1966 |
| E06 | To Poach an Egg | May 30, 1966 |
| E07 | Roast Leg of Lamb | June 6, 1966 |
| E08 | Lobster Thermidor | June 13, 1966 |
| E09 | Speaking of Tongues | June 20, 1966 |
| E10 | Pipérade for Lunch | June 27, 1966 |
Season 6 (1970-1971)
The sixth season would be the first produced in color and would introduce a new theme tune for the opening titles. It was also the first to be presented by the Public Broadcasting Service. From this season on, Polaroid was the sole sponsor of the program.
| Episode | Subject | Air Date |
|---|---|---|
| E01 | Bouillabaisse à la Marseillaise | October 7, 1970 |
| E02 | Napoleon's Chicken | October 14, 1970 |
| E03 | The Spinach Twins | October 21, 1970 |
| E04 | Cake with a Halo | October 28, 1970 |
| E05 | Hamburger Dinner | November 4, 1970 |
| E06 | Salade Niçoise | November 11, 1970 |
| E07 | Turkey Breast Braised | November 18, 1970 |
| E08 | Lasagne à la Française | November 25, 1970 |
| E09 | Waiting for Gigot | December 2, 1970 |
| E10 | How about Lentils | December 9, 1970 |
| E11 | Fish in Monk's Clothing | December 16, 1970 |
| E12 | Gâteau in a Cage | December 23, 1970 |
| E13 | Cheese and Wine Party | December 30, 1970 |
| E14 | Curry Dinner | January 6, 1971 |
| E15 | Apple Dessert | January 13, 1971 |
| E16 | Meat Loaf Masquerade | January 20, 1971 |
| E17 | To Roast a Chicken | January 27, 1971 |
| E18 | Hard Boiled Eggs | February 3, 1971 |
| E19 | Boeuf Bourguignon | February 10, 1971 |
| E20 | Strawberry Soufflé | February 17, 1971 |
| E21 | Spaghetti Flambé | February 24, 1971 |
| E22 | French Bread | March 3, 1971 |
| E23 | More about French Bread | March 10, 1971 |
| E24 | Vegetable for all Occasions | March 17, 1971 |
| E25 | Pot au Feu | March 24, 1971 |
| E26 | Pizza Variations | March 31, 1971 |
| E27 | Begin with Shrimp | April 7, 1971 |
| E28 | Chocolate Cake | April 14, 1971 |
| E29 | Working with Chocolate | April 21, 1971 |
| E30 | To Press a Duck | April 28, 1971 |
| E31 | Flaky Pastry | May 5, 1971 |
| E32 | Glamour Pudding | May 12, 1971 |
| E33 | The Whole Fish Story | May 19, 1971 |
| E34 | VIP Veal: Poitrine Farcie | May 26, 1971 |
| E35 | Brochettes, Kebabs and Skewers | June 2, 1971 |
| E36 | Rye Bread | June 6, 1971 |
| E37 | Flaming Fish | June 13, 1971 |
| E38 | Summer Salads | June 20, 1971 |
| E39 | The Lobster Show | June 27, 1971 |
Season 7 (1971-1972)
| Episode | Subject | Air Date |
|---|---|---|
| E01 | Coq au Vin Alias Chicken Fricassee | October 6, 1971 |
| E02 | Mousse au Chocolat | October 13, 1971 |
| E03 | Quiche Lorraine and Company | October 20, 1971 |
| E04 | To Stuff a Sausage | October 27, 1971 |
| E05 | The Artichoke | November 3, 1971 |
| E06 | Tartes aux Fruits (Fruit Tarts) | November 10, 1971 |
| E07 | To Roast a Turkey | November 17, 1971 |
| E08 | French Croissants | November 24, 1971 |
| E09 | Soup du Jour | December 1, 1971 |
| E10 | Terrines and Pâtés | December 8, 1971 |
| E11 | Madeleines and Génoise Jelly Roll | December 15, 1971 |
| E12 | To Make a Bûche | December 22, 1971 |
| E13 | Le Cocktail | December 29, 1971 |
| E14 | Gallic Pot Roast | January 2, 1972 |
| E15 | Cheese Soufflé | January 9, 1972 |
| E16 | The Good Loaf | January 16, 1972 |
| E17 | The Hollandaise Family | January 23, 1972 |
| E18 | Tripes à la Mode | January 30, 1972 |
| E19 | Sole Bonne Femme | February 6, 1972 |
| E20 | Orange Bavarian Cream | February 13, 1972 |
| E21 | To Stuff a Cabbage | February 20, 1972 |
| E22 | The Omelette Show | February 27, 1972 |
| E23 | Elegance with Aspic | March 5, 1972 |
| E24 | French Fries | March 12, 1972 |
| E25 | Ham Transformation | March 19, 1972 |
| E26 | Ice Cream | March 26, 1972 |
Season 8 (1972-1973)
| Episode | Subject | Air Date |
|---|---|---|
| E01 | For Working Guys and Gals | October 1, 1972 |
| E02 | Small Kitchen, Big Ideas | October 8, 1972 |
| E03 | Coffee and Brioche | October 15, 1972 |
| E04 | Brunch for a Bunch | October 22, 1972 |
| E05 | VIP Cake [Le Brantome] | October 29, 1972 |
| E06 | To Ragoût a Goose | November 5, 1972 |
| E07 | Sudden Company | November 12, 1972 |
| E08 | First Course Sit Down Dinner | November 19, 1972 |
| E09 | Main Course Sit Down Dinner | November 26, 1972 |
| E10 | Grand Finale Sit Down Dinner | December 3, 1972 |
| E11 | Kids Want to Cook | December 10, 1972 |
| E12 | Two-Dollar Banquet | January 7, 1973 |
| E13 | Puff Pastry to Go | January 14, 1973 |
Companion books
Two companion cookbooks were written along with the show. The French Chef Cookbook was a show-by-show breakdown of the black and white series,[22] while From Julia Child's Kitchen was a somewhat more ambitious work that was based on the color series but also added considerable extra material.[23]
DVD releases
 |
- Julia Child's Kitchen Wisdom (2000)
- Julia and Jacques: Cooking at Home (2003)
- Julia Child: America's Favorite Chef (2004)
- The French Chef: Volume One (2005)
- The French Chef: Volume Two (2005)
- Julia Child! The French Chef (2006)
- The French Chef: Julia Child's French Classics (2012)[24]
References
External links
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