Afleveringen
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This week on Inside Julia’s Kitchen, we’re revisiting our conversation with 2024 Julia Child Award recipient Alice Waters. Alice is a chef, author, food activist and the founder and owner of Chez Panisse restaurant in Berkeley, California. Host Todd Schulkin and Alice discuss the Edible Schoolyard Project, which she founded in 1995, and which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school. Alice also shares her radical thinking about today’s food world, diving into the connections between our foodways, climate change and the future of how we eat. Plus, as always, Alice shares a Julia Moment.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes restaurateur Sherry Villanueva, the Founder and Managing Partner of Acme Hospitality, a Santa Barbara-based restaurant and hotel operator, and a longtime supporter of Taste of Santa Barbara. They discuss Sherry’s road to success in hospitality and how to make the most of a visit to Santa Barbara. Plus, as always, Sherry shares a Julia Moment.
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Zijn er afleveringen die ontbreken?
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food writer and chef Hannah Che. They discuss Chinese cooking (Julia’s favorite cuisine after French), Hannah’s IACP Julia Child First Book Award–winning The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition, and how she is using the accompanying grant. Plus, as always Hannah shares a Julia Moment.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food writer Hillary Dixler Canavan for a deep dive into the restaurant scene in the U.S. and around the world. They discuss Eater’s recommendations on where to eat worldwide—including in Salvador, Brazil; Udon Thani, Thailand; Osaka, Japan; and Milwaukee, Wisconsin—and what we can expect from dining in 2024. Plus, Hillary shares her Julia Moment.
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To celebrate season two of “Julia,” now streaming on Max, this week’s Inside Julia’s Kitchen features series writers Chris Keyser and Emily Bensinger. Host Todd Schulkin talks to Chris and Emily about what interested them in Julia’s story and why they choose to focus on her groundbreaking television series, “The French Chef.” They also share a sneak peek of what’s to come in season two, and explain why they decided to open this season in France. Plus, we get a double Julia Moment.
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To celebrate season two of “Julia,” Max’s scripted series inspired by Julia’s life, we’re revisiting episode 164. Tune in to hear host Todd Schulkin in conversation with the show’s food stylist, Christine Tobin. They discuss styling food for film and television, how the choreography and the food for the scenes come together, and why working in restaurants is good training for food styling in film and television. Plus, as always, Christine shares a #JuliaMoment.
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To celebrate season two of “Julia,” Max’s scripted series inspired by Julia’s life, we’re revisiting episode 158. Tune in to hear host Todd Schulkin in conversation with television producer Kimberly Carver, the force behind both “Julia,” and “The Julia Child Challenge,” a Food Network cooking competition. They discuss how both shows came to be, the public reaction, and whether we’ve hit maximum Julia or there’s room for more. Plus, as always Kimberly shares a #JuliaMoment.
Photo Courtesy of Kimberly Carver.
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To celebrate season two of “Julia,” Max’s scripted series inspired by Julia’s life, we’re revisiting episode 154. Tune in to hear host Todd Schulkin in conversation with actress Fiona Glascott, who portrays Julia’s long-time editor, Judith Jones, and Daniel Goldfarb, who helped bring Julia’s story to the small screen. Fiona and Daniel share their perspectives on Julia’s legacy, when the show veers from the truth, and of course, the food. Plus, we get a double #JuliaMoment.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes chef, restaurateur, and cookbook author Nancy Silverton. They discuss Italian food in America, as well as Italian food in Italy, resilience in the restaurant industry, and Nancy’s new cookbook, The Cookie That Changed My Life. Plus, Nancy shares her famous Julia Moment.
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This week, on a very special episode of Inside Julia’s Kitchen, we’re celebrating what would have been Julia’s 111th birthday. Join host Todd Schulkin, as he highlights some of our favorite Julia Moments from the last year, including Julia memories shared by chef and restaurateur Serigne Mbaye of DAKAR NOLA; Rachel Stroer, President of the Land Institute; drinks expert Robert Simonson; Barkha Cardoz of Cardoz Legacy; baker and author Rose Levy Berenbaum; Kevin Morse, the founder of Cairnspring Mills; pastry chef Sandra Adu Zelli; chef Eric Ripert of New York’s Le Bernardin; and one of the Foundation’s Trustees, Alex Prud’homme, who is Julia’s grand-nephew and a journalist and author. Tune in as we say Happy Birthday to Julia! (Photo: Schlesinger Library, used with permission)
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food world legend Alice Waters. They discuss the Edible Schoolyard Project and the Alice Waters Institute for Edible Education, a collaboration with the University of California, Davis. Alice shares her radical thinking about today's food world, diving into the connections between our foodways, climate change, and the future of how we eat. Plus, as always, Alice shares a Julia Moment.
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Inside Julia's Kitchen is Powered by Simplecast.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes 2023 Julia Child Award recipient Sean Sherman. They discuss the chef, cookbook author, and activist’s background, the work he’s doing to preserve and expand indigenous food knowledge, and what it means to receive the 9th annual Julia Child award. Plus, as always, Sean shares a Julia Moment.
Photo Courtesy of Nancy Bundt.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Andrea Downing, President of PBS Distribution, a joint venture between PBS and GBH, which was home to “The French Chef,” Julia’s groundbreaking first television show. Todd and Andrea discuss Julia’s streaming revival, including where and how you can watch Julia’s TV shows, and how PBS is transforming public television programming in the digital age. Plus, as always, Andrea shares a Julia Moment.
Photo Courtesy of PBS Distribution.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes abalone farmer Devin Spencer of The Cultured Abalone Farm in Santa Barbara County. They dive into all things red abalone, how it’s farmed, and how and where it's most commonly eaten. They also discuss the Cultured Abalone Farm’s conservation efforts, including their work with white abalone and purple sea urchin. Plus, as always, Devin shares a Julia Moment.
Photo Courtesy of The Cultured Abalone Farm
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Inside Julia's Kitchen is Powered by Simplecast.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Johann Moonesinghe, the CEO and Co-Founder of inKind, a restaurant financing company that provides capital in exchange for food and beverage credits—they've invested in more than 750 restaurants to date. They discuss inKind’s unique new model for restaurant financing and how inKind supports minority-owned businesses. Plus, Johann shares a Julia Moment.
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This week, on a special episode of Inside Julia’s Kitchen, we’re taking you to the Santa Barbara Farmers’ Market where host Todd Schulkin spoke with Krista Harris of Edible Santa Barbara and Sandra Adu Zelli of Gipsy Hill Bakery, as part of the second annual Taste of Santa Barbara, presented by the Santa Barbara Culinary Experience, in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts. They discuss what makes the Santa Barbara Farmers’ Market so special, which local ingredients you can find there right now, and how the region’s culinary and hospitality industries are faring post-pandemic. Plus, we get a double Julia Moment.
Sandra Adu Zelli Photo Courtesy of Michelle Quirke.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Laura Rafaty, the Executive Director at the Napa Valley Museum Yountville, and Cynthia Jones, the Director of Museum Experiences, Exhibitions and Engagement at The Henry Ford Museum in Dearborn, Michigan.
They discuss Julia Child: A Recipe for Life, a new touring exhibition devoted to Julia’s life, career and influence that opens May 20 at The Henry Ford Museum. Plus, we get a double Julia Moment.
Photo Courtesy of Schlesinger Library.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Minneapolis chef and restaurateur Gavin Kaysen. They discuss the Twin Cities food scene and the expansion of Gavin’s restaurant and catering company, as well as his first cookbook, At Home, and his work with the American Bocuse d’Or team. Plus, as always, Gavin shares a Julia Moment.
Photo Courtesy of Libby Anderson.
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Inside Julia's Kitchen is Powered by Simplecast.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Shari Bayer, a culinary and hospitality PR specialist and the host of the All in the Industry podcast on Heritage Radio Network. They discuss Shari’s long-running podcast and her new book, Chefwise: Life Lessons from Leading Chefs Around the World. Plus, as always, Shari shares a Julia Moment.
Photo Courtesy of Joe Polillio.
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This week on Inside Julia’s Kitchen, Todd Schulkin welcomes chef Serigne Mbaye of Dakar NOLA, a modern Senegalese restaurant in New Orleans. They discuss merging Senegalese and American cooking, how New Orleans’ cuisine is being redefined, and the future of the city’s food scene. Plus, as always, Serigne shares a Julia Moment.
Photo Courtesy of James Collier.
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