Julia Child:Master Chef or Spy or Both?

Do you remember the world famous chef Julia Child?

She had her own cooking show on PBS and frequently was a guest on the Food Network.

Believe it or not she didn't really begin her foray into cooking until she met her husband Paul Child.

Raised in a well to do family from California, Julia had opportunities to learn cooking from both the family cook and her Grandmother. It just wasn't her time yet. American food bored her.

At 6 ft 2 inches Julia was quite athletic, playing tennis and golf and various other sports. She was one of 3 children from a well to do family, her Father was a financier or banker.

She attended boarding and private schools, later graduating from Smith College for women.

Too tall to enlist in either the WACs or the WAVES she enlisted with the OSS or Office of Strategic Services where she first became a receptionist but quickly moved up in the service due to her education. She copied countless names of officers for secret operations. The office of the OSS was the precursor to what is now referred to as the CIA. There are some people that have speculated that both Julia and Paul were spies during the war. With their French connections it could have been a real possibility.

Later Julia was enlisted to create a shark repellant that would be used for keeping sharks away from deep sea exploding devices. Once poured into the water it proved a success and is still used today. It could be called her first successful recipe.

Julia met her husband Paul when they worked together for the office of the OSS. Paul took a position in Paris as a liaison between the French and United States governments to promote well being during World War II. He spoke perfect French. His love of photography, painting and poetry helped to bridge the gap between the two countries. Julia found him irresistible.

Once they had landed in Paris, Julia became enchanted by French culture and more specifically by the food. Her senses came alive as she enjoyed the delicacies of seafood, veal and greens subtly prepared with the skill of a surgeon. She recognized each individual ingredient, regarding the chefs as artists of great culinary skills.

Frustrated by fumbling her way through the French language, Julia devoted herself to classes several times a week. Paul taught her at home as well. She was soon a master of the language. As they visited many fine restaurants the couple ran into greats such as the writer Colette whom she describes as an eclectic mess. She was also very good friends with Ernest Hemingway's ex wife and their son Bumby. It was at Bumby's wedding that she met Alice B. Toklas.

Most American's in France had a tendency to socialize together. This would not suit Julia as she loved the French people and longed to live in their world where she felt like she belonged. As time progressed Julia grew impatient to learn the French culinary arts.

In the next chapter Julia enrolls in Le Cordon Bleu.

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