The Julia Child Foundation Trustees & Staff
Eric W. Spivey, Chairman
William A. Truslow
Grant & Media Manager
The Julia Child Foundation Advisory Council
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.
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.