My Day with Julia Child - by Chef Mark Alan

Early in my cooking career I won an award from the International Association of Culinary Professionals (IACP) for outstanding culinary student. The award included a trip to the annual convention in San Antonio to assist with behind-the-scenes activities.

Upon arriving I was asked if I would spend the day helping Ms. Child with a book signing and her cooking demonstration. I answered so quickly I don’t actually remember saying the word “yes.” Up to then, my exposure to cooking was mostly about things like slicing, dicing and sautéing, but not that day; it was about lights, camera, action. I met nearly every cooking “star” of the time. As you can imagine, it was an extremely interesting and memorable day. Towards the end of the day I decided to ask “Julia” my big question, “How do I become a success in cooking?” Her answer was simply to just become very good at it. I thought to myself, okay. Obviously I was looking for something a little more specific, but that was that.

I decided the way to prove I was “very good” at my craft was through cooking contests. Even though people attending the contests liked my work, I seldom won, and this was very unsettling. I had missed the point. I came to realize that Julia had told me to become a very good chef, not to prove that I was. Cooking contests are an invitation to participate in increasing one’s skills and broadening your experiences. One person may walk out with a prize, but everyone wins something.

By working hard, studying, and having a little talent, I began to achieve my desire of becoming a very good cook. Through time, however, I discovered that the most rewarding aspect of cooking comes from the satisfaction of sharing with others who are also passionate about food and the culinary arts. It is "the sharing" that takes food from the everyday task and elevates it to a social art. Whether it is presenting a beautifully designed entrée for an enthusiastic diner, teaching an herb class to future very good cooks, discussing heirloom tomatoes with a local farmer, or assisting a bride-to-be with her once in a lifetime wedding reception, it’s about sharing culinary experiences.

We created and designed our sauces and seasoning blends to be easy to use, affordable to buy, high quality products which allow us to share our "best" with your family. I think Julia would have approved.  

For more information about our products and simple, easy recipes please go to: www.ChefMarksKitchen.com