February 1983


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 for 13 episodes on PBS.

March 1985


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.

February 1989


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 many of those influences. I did push her to make this book more personal than Mastering. It’s all Julia.”

February 1991


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 Child’s Menu Cookbook, combining the complete texts of Julia Child & Company and Julia Child & More Company in hardcover, is published.

February 1992


On the occasion of her 80th birthday, Julia attends countless parties in her honor, including large tributes in Boston, Los Angeles, New York, and at home in Cambridge.

February 1993


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 published in 1993.


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.


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.

February 1994


May 12 – Wherever she was in the world, Julia would talk to Paul daily, setting her alarm so he would receive her call at the same time of day. In The French Chef Cookbook Julia credits “Paul Child, the man who is always there: porter, dishwasher, official photographer, mushroom dicer and onion chopper, editor, fish illustrator, manager, taster, idea man, resident poet, and husband.” The multi-talented Paul Child dies at age 92 in Lexington, MA.


In Julia’s Kitchen with Master Chefs airs on PBS. During the 39 episodes, Julia takes an in-depth look at contemporary American cooking alongside 26 chefs whom she invites into her Cambridge kitchen. In Julia’s Kitchen with Master Chefs, companion book to the TV show, is published in 1995.

February 1995


Julia creates the Julia Child Foundation for Gastronomy and the Culinary Arts. The Foundation seeks to further Julia’s passion for gastronomy and the culinary arts, her far-reaching impact as a teacher and mentor, and her lifelong love of learning.

February 1996


Julia is ranked #46 in TV Guide’s 50 Greatest TV Stars of All Time, edging out Howard Cosell, Bart Simpson, Ricky Nelson, and Ed Sullivan.


Baking with Julia, featuring outstanding pastry chefs and bakers, teachers, and cookbook authors working with Julia, airs on PBS for 39 episodes. Baking with Julia, companion book to the TV show and written by Dorie Greenspan, is published in 1996.


Julia wins a Daytime Emmy® for “Outstanding Service Show Host” for In Julia’s Kitchen with Master Chefs, with producer Geoff Drummond.

February 1999


Julia and Jacques Cooking at Home launches a 22-episode series on PBS. Julia and Jacques Cooking at Home, companion book to the TV show, is published in 1999. The show and the book are enormously popular due to Julia and Jacques’ chemistry as they present their cumulative cooking knowledge and a wide scope of techniques – about which they don’t always agree.

February 2000


Conceived of as an essential compendium of Julia’s wisdom and learning over the last forty years, Julia’s Kitchen Wisdom is published. “It began as my loose-leaf kitchen reference guide, gradually compiled from my own trials, remedies, and errors – corrected as I’ve cooked my way through the years,” she describes. Arranged according to type of ingredient with an emphasis on technique, the little volume is highly acclaimed. A two-hour special, Julia’s Kitchen Wisdom, airs on PBS.


Julia is awarded L’Ordre National de la Légion d’Honneur (National Order of the Legion of Honor), the highest decoration in France, for her services to French culinary arts.


Julia is elected a Fellow of the American Academy of Arts and Sciences – an honorary society that recognizes achievement in the natural sciences, social sciences, arts, and humanities.

February 2001


Julia is awarded a Daytime Emmy® for “Outstanding Service Show Host” for Julia and Jacques Cooking at Home.

February 2002


Julia’s Cambridge kitchen, which she donated to the Smithsonian National Museum of American History, is unveiled in the museum and becomes one of its most popular exhibits.

Listen to Julia’s comments:

February 2003


Julia is awarded the Presidential Medal of Freedom, the United States’ highest civilian honor, by President George W. Bush

February 2004


August 13 – Julia dies of kidney failure two days before her 92nd birthday in Montecito, California.

View Julia’s memorial which appeared in Saveur Magazine.

February 2006


Julia’s memoir, My Life in France, co-written with her grandnephew, Alex Prud’homme, is published. The book spans her childhood through the years she spent living with Paul in France and Europe, learning how to cook and publishing Mastering the Art of French Cooking. Julia ends the book with…”And thinking back on it now reminds me that the pleasures of the table, and of life, are infinite – toujours bon appétit!”

February 2012


August 15 – Julia’s 100th birthday, August 15, 2012 is celebrated.