Culinary queen Julia Child (1912–2004) was born Julia McWilliams in Pasadena, California. A graduate of Smith College, she discovered her passion for cooking while living in France, where she began to demystify cuisine with wit and knowledge.

“My idea is if you read one of my recipes, you really know how to do it,” she explained. With co-authors Simone Beck and Louisette Bertholle, she published Mastering the Art of French Cooking (1961), a book that revolutionized American kitchens.

Child’s tall frame and delightful spirit became household staples with the PBS series The French Chef, which debuted in 1963 and ran for over 200 episodes. She believed life itself was the proper binge—and she cooked that way too.

She taught the world to cook with joy. Honors followed, including France’s Legion d'Honneur and her kitchen preserved in the Smithsonian. In 2008, it was revealed she had also served as a spy in World War II.

“Cooking is my profession and my pleasure,” she said. “I do all my own cooking, and I love to do it.” Even in 2025, her legacy simmers warmly in kitchens everywhere—teaching us that technique and love belong side by side.