Eric W. Spivey
William A. Truslow
WE WELCOME A NEW EXECUTIVE DIRECTOR, TODD SCHULKIN
The Julia Child Foundation for Gastronomy and the Culinary Arts has appointed Todd Schulkin to be its new Executive Director. Todd previously served as the Foundation's Intellectual Property Manager, in charge of a range of important initiatives involving Julia's copyrights and protecting the use of her name and likeness. Todd's professional experience extends beyond providing strategic guidance in the management of intellectual property - he worked in various marketing communications disciplines with WPP Group companies, was formerly a literary agent with Innovative Artists in Los Angeles, and also has valuable knowledge of non-profit management. The Foundation is delighted to be able to continue to tap the wealth of Todd's expertise in his new role.
Susy Davidson, first the Foundation's Coordinator and later its inaugural Executive Director, is stepping down after six years to devote more time to her work with restaurantbriefing.com, a restaurant business resource for American Express. We are grateful for the significant contributions Susy has made in shaping the Foundation and its work. A foremost protector of Julia Child's lasting legacy, Susy's dedication and upbeat presence will be greatly missed, but she will remain a part of the wider Foundation family.
The Trustees sincerely thank Susy for all of her hard work on behalf of the Foundation - and Julia - and heartily welcome Todd.
The Trustees are grateful to these distinguished professionals who have agreed to provide guidance on ways to carry out the Foundation's mission. Not only do they represent a broad spectrum of unparalleled culinary experience all were closely associated with Julia and knew her well.
Jim Dodge, Director, Specialty Culinary Programs, Bon Appétit Management
Jim Dodge is a highly respected pastry chef, educator, and author. The former Executive Pastry Chef at The Stanford Court Hotel in San Francisco, Jim appeared in the PBS series In Julia's Kitchen with Master Chefs. He has published several books including the award-winning The American Baker and Baking with Jim Dodge and was Contributing Editor to the revised Joy of Cooking. The former Senior Vice President of the New England Culinary Institute, Jim is a past director of the International Association of Culinary Professionals.
Judith Jones, retired Senior Editor/VP, Alfred A. Knopf
Over the course of her 55 years at Knopf, Judith Jones worked with many distinguished authors, including some of the country's premier cookbook writers her first being Julia Child. Judith was integrally involved in Mastering the Art of French Cooking and remained Julia's editor; in addition she has been editor to Lidia Bastianich, James Beard, Marion Cunningham, M.F.K Fisher, Marcella Hazan, Madhur Jaffrey, and many others. Judith is a writer and author in her own right, including having co-authored with her late husband, Evan Jones, The Book of Bread and The Book of New England Cookery. More recently, she wrote The Tenth Muse and The Pleasures of Cooking for One. Judith has been awarded The James Beard Foundation Lifetime Achievement Award as well as The International Association of Culinary Professionals' Lifetime Achievement Award.
Jacques Pépin, chef, cookbook author, cooking teacher
One of America's best known chefs, cookbook authors, and cooking teachers, Jacques Pépin has published more than two dozen books including Julia and Jacques Cooking at Home (which won awards from both the International Association of Culinary Professionals and the James Beard Foundation), Everyday Cooking with Jacques Pépin, and the recently published Essential Pépin. He has hosted numerous acclaimed public television cooking series, including two PBS Cooking in Concert specials with Julia (winning a Best Culinary Video award from the James Beard Foundation). Their acclaimed TV series Julia and Jacques Cooking at Home earned the duo a Daytime Emmy® Award and The James Beard Foundation Award for Best National Television Cooking Show. Jacques is the Dean of Special Programs at the International Culinary Center in New York and an adjunct faculty member at Boston University.
Anne Willan, author, cooking teacher, and Founder, La Varenne Cooking School
Considered one of the preeminent authorities on French cooking and on food history, Anne Willan teaches and lectures around the world. She has written more than 30 cookbooks, including the James Beard Award winner, The Country Cooking of France, and the recently released The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook. Anne's books have been published in more than 24 countries and translated into more than 18 different languages. She founded La Varenne Cooking School in Paris in 1975 and oversaw its former programs at The Greenbrier in West Virginia and at Château du Feÿ in Burgundy, France. Anne served as President of the International Association of Culinary Professionals and was Treasurer of the organization's Culinary Trust as well as serving as a trustee of COPIA (The American Center for Wine, Food and The Arts). Honored as a Grand Dame of Les Dames d'Escoffier International, she has also received a Lifetime Achievement Award from the International Association of Culinary Professionals and was named Bon Appétit magazine's Cooking Teacher of the Year in 2000.