Julia is the first woman inducted into The Culinary Institute of America's Hall of Fame, one of several distinctions she would receive from the school, including an honorary Doctorate of Fine Arts and the school's first Lifetime Achievement Award.
Julia and Jacques Pépin cook, teach, and entertain "in concert" in their first one-hour special together, which airs on PBS. They would reunite in 1995 to cook, teach, and entertain on PBS in another special.
Cooking with Master Chefs, which features Julia visiting celebrated chefs in their own kitchens throughout the country, airs on PBS. One of the 16 episodes, featuring Lidia Bastianich, is nominated for a 1994 Emmy Award. Other chefs include Emeril Lagasse, Jacques Pépin, and Alice Waters. Cooking with Master Chefs, companion book to the TV show, is [...]
Believing that the field of gastronomy is worthy of serious study, Julia and Jacques Pépin, chef and cookbook author, work with Boston University to launch a Master of Liberal Arts (MLA) degree in Gastronomy – a unique, multidisciplinary program that encompasses the arts, the humanities, and the natural and social sciences.
Julia's tome, The Way to Cook, which represents the accumulation of her French training and thirty years of cooking in America, is published. Editor Judith Jones explains, "Julia was always very open to new ideas, products, equipment, and attitudes and embraced the ones that she believed in. The Way to Cook is made up of so [...]
Julia completes 6 one-hour instructional videos entitled The Way to Cook with publisher Knopf, which share the same title as her 1989 cookbook but are not related. The Way to Cook DVD is released December, 2009.
Twenty years after the debut of The French Chef, Julia films Dinner At Julia's. Each program includes a "gathering" sequence, filmed at various locations in California, in which Julia goes to the source for an ingredient. Each episode culminates around a dinner party hosted in Santa Barbara. Guest chefs attend, including James Beard. The show runs [...]
Julia begins a monthly cooking column for Parade Magazine, which, says editor Judith Jones, was "perfect because it wasn't elitist. Julia wanted to bring her message to the average home cook and make that person a better cook. She was able to reach people all over America." She would continue the column through 1986.