Julia Child's Legacy
A Talk with Chefs, Friends & Family
With Dorie Greenspan, Tanya Holland, Sara Moulton, Alex Prud'homme & Grace Young
Moderated by Kerry Diamond
Special remarks from Todd Schulkin | Introduction by Jaíne Mackievicz
Join us for a special conversation as we hear from those who knew and loved Julia, including her grand-nephew and co-author Alex Prud’homme, Brown Sugar Kitchen Chef Tanya Holland, and chef/authors Dorie Greenspan, Grace Young, and Sara Moulton. Todd Schulkin, executive director of The Julia Child Foundation for Gastronomy and the Culinary Arts, will share an update on the work of the organization Julia founded to carry on her culinary vision. The panel is moderated by Cherry Bombe founder and Radio Cherry Bombe host Kerry Diamond and introduced by chef, writer, and Julia aficionado Jaíne Mackievicz.
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READ THE TRANSCRIPT
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Our panelists
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Photo by Jennifer Livingston
Kerry Diamond | Moderator
Kerry Diamond is the founder of Cherry Bombe, a media company that celebrates women in and around the world of food. She’s also the host of Radio Cherry Bombe, the #1 podcast about women and food in the U.S.
Kerry serves on the board of NYC & Co., the official destination marketing organization and convention and visitors bureau for the five boroughs of New York City; the alumni board of the State University of New York at Plattsburgh; and the advisory committee of Women.NYC, a city government initiative to create economic opportunity.
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Photo by Jennifer Livingston
Dorie Greenspan
Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is the author of Everyday Dorie; Dorie's Cookies, a 2017 James Beard Award-winner for Best Baking and Dessert book; Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi, also a Times bestseller; and Baking: From My Home to Yours, a James Beard Award winner. Baking with Dorie out October 2021, is her 14th cookbook. Dorie is a New York Times Sunday Magazine columnist. She lives in New York City, Westbrook, Connecticut, and Paris.
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Photo by Marina Harrison
Tanya Holland
Acclaimed for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, CA. The author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of OWN’s Tanya’s Kitchen Table. In 2020, Holland launched “Tanya’s Table” podcast with MuddHouse Media. She is on the Board of Trustees for the James Beard Foundation, and Brown Sugar Kitchen has received multiple Michelin Bib Gourmand awards. Additionally, she has teamed up with Oakland Museum of California (OMCA) to create a new café concept for the Museum: Town Fare by Tanya Holland in 2021. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry.
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Jaíne Mackievicz
Jaíne Mackievicz is a Brazilian chef, recipe developer, and food writer from the Amazon who has called the U.S. home for five years. Growing up in a family of Polish immigrants, she is passionate about the amalgamation of cultures and is proud to call herself an immigrant now. In the Amazon, Jaíne spent most of her childhood tasting fresh fruit from the trees and being enchanted by the magic food of the forest. After graduating from law school, a charming Brazilian-Italian engineer—whose passion for food and wine is as grand as hers—swept her off her feet. They soon decided to leave their careers behind to embark on a voyage to the world of food (and English) they have always wholeheartedly loved. She chose Massachusetts, the home of her culinary goddess Julia Child, to initiate her journey. She hopes to convey the traditions, emotions, and unique flavors of Brazil to America through her food. She contributed to the Cherry Bombe Julia issue and she believes she is extraordinarily lucky for that.
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Sara Moulton
Sara Moulton, a protégé of Julia Child, graduated from the Culinary Institute of America in 1977 and worked in restaurants for seven years in Boston and New York. She joined Gourmet magazine, first in the test kitchen and then as the chef of the executive dining room, for a total of 25 years. Concurrently she served as the executive chef behind the scenes at ABC's Good Morning America, prepping and styling all the food for the chefs and cookbook authors who appeared on the show, followed by a 10-year on-air stint as food editor.
Sara also hosted 1,500 episodes of several well-loved shows, including Cooking Live, a live call-in show which was actually live (not live to tape or in front of a live audience but live live) on the Food Network during that channel's first decade. She is the author of four cookbooks, including most recently Home Cooking 101.
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Photo by Michael Lionstar
Alex Prud'homme
Alex Prud’homme has been a nonfiction writer for 30 years. As a journalist he has covered a wide range of subjects for publications such as The New York Times, The New Yorker, Vanity Fair, and Time. As an author, he has written eight books, on subjects ranging from terrorism to biotech to the role of fresh water in the 21st Century.
Alex is best known for co-writing Julia Child’s 2006 memoir My Life in France, which became a #1 NYT best seller and inspired half of Julie & Julia. His sequel, The French Chef in America, was published in 2016. His book of Paul Child’s photographs, France is a Feast: the Photographic Journey of Paul and Julia Child, was published in 2017 and led to a photo show at the Napa Valley Museum. In 2022, Calkins Creek will publish his illustrated children’s biography, Born Hungry: the Appetites, Lessons, and Loves of Julia Child, “The French Chef.”
Alex’s current project is a narrative history of Presidential food—from George Washington starving at Valley Forge in 1777 to Donald Trump's McBurgers and Kamala Harris’s masala dosas in 2021. The question is: how did we get from there to here? What does that tell us about our leaders, and how the nation has evolved? The book will be published by Alfred A. Knopf in April 2022, with illustrations and recipes.
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Todd Schulkin
Todd is the Executive Director of The Julia Child Foundation for Gastronomy and the Culinary Arts representing the Foundation’s intellectual property and managing the Foundation’s operations. The Foundation, a non-profit, protects Julia Child’s legacy and makes grants to support scholarships for professional culinary training, food media as well as professional development, food literacy, and culinary history research programs. Todd has helped the Foundation create the Julia Child Award, the annual Santa Barbara Culinary Experience, and the Julia scripted television pilot for Lionsgate and HBO Max. Beyond the Foundation, Todd manages the careers of content creators including multi-award-winning cookbook author and founder of La Varenne Cooking School, Anne Willan, and Nicole Jefferson Asher, creator of Netflix’s Emmy-nominated limited series SELF MADE.
A seasoned marketing executive, Todd spent five years as an account director at WPP agencies, where he worked with leading brands such as Adobe, HP, and Mazda. Todd was also a literary agent at Innovative Artists Talent & Literary Agency, where he helped discover writer-director Christopher Nolan and sold Nolan’s film MEMENTO. He holds a BA from Brown University and an MBA from London Business School.
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Photo by Christine Han
Grace Young
Named the “poet laureate of the wok” by food historian Betty Fussell, Grace Young has devoted her career to demystifying the ancient cooking utensil for use in contemporary kitchens. An award-winning cookbook author, culinary historian, and filmmaker, Grace has been a fierce advocate for Chinatown. Her video series Coronavirus: Chinatown Stories—produced in collaboration with videographer Dan Ahn and Poster House—documents the toll of the pandemic on NYC’s Chinese community and was shown at the Smithsonian in 2020. She is also partnering with the James Beard Foundation on an Instagram campaign to #savechineserestaurants nationwide. Dubbed the “accidental voice for Chinatown” by Grub Street, Grace’s advocacy for Chinese mom and pop businesses has been featured in magazines, including Vogue, Smithsonian, and Food & Wine. Grace is the recipient of James Beard Awards for her Wok Therapist video and her cookbook Stir-Frying to the Sky’s Edge.
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