Welcome to Inside Julia’s Kitchen
Created by The Julia Child Foundation for Gastronomy and the Culinary Arts, Inside Julia’s Kitchen is your window into the Foundation’s world. Through our podcast, you’ll meet the bright lights of today’s food world, from the organizations the Foundation supports and works with to further Julia’s legacy to individuals at the forefront of cooking, culinary history, and food writing. We’ll be talking to those who are shaping the way we eat, cook and think about food, just as Julia did by inviting the country’s top talent into her kitchen. So, grab a seat at the Foundation’s table and listen in.
Hosted by Todd Schulkin, the Foundation’s Executive Director. Produced by Todd Schulkin and Lauren Salkeld.
Episodes
EPISODE 157: Meet Claudette Zepeda
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes San Diego-based Chef Claudette Zepeda, Creative Director at VAGA, in the Alila Marea Beach Resort in Encinitas, and founder of Viva La Vida, which supports single mothers across Mexico. Todd and Claudette discuss lifting up Mexican cooking, weaknesses and inequities in the food system and being a role model, as well as Claudette’s thoughts on tacos. As always, Claudette shares a Julia Moment.
EPISODE 156: Meet Candace Nelson
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes entrepreneur Candace Nelson, who co-founded Sprinkles, the world’s first cupcake bakery and the company behind cupcake ATM machines. Nelson is also the author of the New York Times best-selling cookbook, “The Sprinkles Baking Book,” and was a judge on Netflix’s “Sugar Rush” and Food Network’s “Cupcake Wars.” Todd and Candace discuss turning cupcakes into serious business, how she’s helping other food entrepreneurs and her newest culinary venture, Pizzana, a Neo-Neapolitan pizzeria with three locations in Los Angeles, and Dallas opening soon. Plus, Candace shares her Julia Moment.
EPISODE 155: Meet Shakira Miracle and Sonja Magdevski
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes two women participating in the upcoming Taste of Santa Barbara. Sonja Magdevski is the founder of Casa Dumetz Wines, a boutique winery in Los Alamos, California, and Shakira Miracle is the Executive Director of the Santa Barbara Country Food Action Network, which is working to improve Santa Barbara’s food system. They discuss the region’s rich food and wine scene, as well as how to make it more sustainable. Plus, we get a double Julia Moment.
EPISODE 154: Meet Fiona Glascott and Daniel Goldfarb
This week on Inside Julia’s Kitchen, we go behind the scenes of “Julia,” the new HBO Max TV show inspired by Julia’s rise to fame and her long-running television series, “The French Chef.” Host Todd Schulkin talks to actress Fiona Glascott, who portrays Julia’s long-time editor, Judith Jones, and Daniel Goldfarb, who helped bring Julia’s story to the small screen. Fiona and Daniel share their perspectives on Julia’s legacy, when the show veers from the truth, and of course, the food. Plus, we get a double Julia Moment.
EPISODE 153: Meet Eric Kim
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes cookbook author and New York Times food writer and video host Eric Kim. They discuss making a career in food writing; Eric’s first cookbook, the recently published Korean American: Food That Tastes Like Home; and the future of print food media. Plus, Eric shares his Julia Moment.
EPISODE 152: Meet Antonia Lofaso and Blake Davis
This week on Inside Julia’s Kitchen, host Todd Schulkin talks to chef Antonia Lofaso and TV producer Blake Davis, two of the people behind Food Network’s new show The Julia Child Challenge. They share how the show differs from typical food competition shows and how it showcases Julia’s enduring legacy. Plus, we get a double Julia Moment.
EPISODE 151: Meet J. Kenji López-Alt
This week on Inside Julia’s Kitchen host Todd Schulkin welcomes New York Times columnist, cookbook author and YouTuber J. Kenji López-Alt. Todd and Kenji discuss his latest cookbook, The Wok: Recipes and Techniques; when and how he first became interested in food; and how he takes cooking seriously. Plus, as always, Kenji shares his Julia Moment.
EPISODE 150: Meet St. John Frizell
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes writer, bartender and restaurateur St. John Frizell of Brooklyn’s Gage & Tollner, Sunken Harbor Club and the Fort Defiance General Store. They discuss opening a tiki bar in Brooklyn, what makes a great cocktail and some exciting expansion plans in the works. As always, St. John shares his Julia Moment.
EPISODE 149: Meet Lasheeda Perry
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes pastry chef Lasheeda Perry. They discuss Lasheeda’s experience with Careers through the Culinary Arts Program (C-CAP), a long-standing recipient of grants from the Foundation, and how Lasheeda went from being a C-CAP trainee to beating top chefs in Food Network competition and running Queen of Flavor, a business that specializes in helping clients develop dessert recipes and dessert menus. Plus, Lasheeda shares her Julia Moment.
EPISODE 148: Meet Claire Safftiz
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Claire Saffitz, author of the bestselling cookbook Dessert Person and recipient of the 2021 IACP Julia Child First Book Award, which comes with a professional development grant from the Foundation. Todd and Claire discuss the merits of desserts, the ins and outs of developing recipes, and how she’s using the grant. Plus, Claire shares her Julia Moment.
EPISODE 147: Meet Ken Concepcion
This week on Inside Julia’s Kitchen, host Todd Schulkin talks to Ken Concepcion of Now Serving, Los Angeles’ only dedicated cookbook shop. They discuss must-have cookbooks, old and new; how a store can create community; and whether Ken still plans to open a Now Serving luncheonette. Plus, Ken shares his Julia Moment.
EPISODE 146: Meet Chad Robertson and Jennifer Latham
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chad Robertson and Jennifer Latham, co-authors of the recently published Bread Book: Ideas and Innovations from the Future of Grain, Flour and Fermentation. They discuss Tartine’s bread baking philosophy, how a beginner should use their book and what they discovered while writing it. Plus, we get a double Julia Moment.
