Julia Child with CIA student and faculty

It may come as no surprise that the halls of The Culinary Institute of America echo with admiration for the grande dame of approachable French cuisine: Julia Child.

She was not the first powerhouse woman chef—and if today’s CIA students have any say in the matter, she certainly won’t be the last—but Child uniquely inspired generations of women to boldly shoulder their way in for a place at the stove. And what’s more? She was loud. She told the whole world, and the world loved to listen.

On August 15th, we celebrated Julia Child’s 109th birthday. Though she may not be here to celebrate alongside us, we encourage every home chef to channel their inner Child and try something new with her signature reckless abandon!

Embrace the mistakes and celebrate the victories with one of these recipes inspired by the woman who inspired so many of us here at the CIA.

Onion Soup Gratineé

French Onion Soup

Leek and Potato Soup

Chef preparing leeks

Chicken Liver Pâté with Apples and Cognac

Chicken Liver Pate with Apples and Cognac


Pissaladiere with onions, olives, and anchovies

Roasted Chicken with Pan Gravy

Roasted chicken with vegetables and herbs

Rabbit Braised with Lavender and Honey

Rabbit Braised in Lavender and Honey

Quiche Lorraine

Quiche Lorraine

Crêpes Suzette

Crepes Suzette with whipped cream and orange segments

Flourless Chocolate Soufflé Cake

Flourless Chocolate Soufflé Cake