On Sat, 21 Aug 2010 08:10:03 -0700 (PDT), spamtrap1888
> wrote:

>On Aug 21, 5:49*am, brooklyn1 > wrote:
>
>> The talent still needs to be present initially... what you described
>> is grooming and practice... you say it yourself, "if you are good"...
>> athletes are born, not made. * You can't just wake up one morning and
>> decide you're going to be a chef... anyone can attend a culinary
>> school, they'll be very happy to take their money, but I'll bet 99% of
>> those who graduate will never earn a living in the food industry...
>> anyone with the dollars can buy a culinary degree. *Most notable
>> "chef's" get their degree after they become notable, looks good on
>> their bio... *Julia Child is a good case in point... she was never
>> much of a cook, she was a media celebrity because she was first.
>> Professional cooking is nothing like the glamorized rendition seen on
>> TV... the real deal is hard dirty work, with long hours, zero job
>> security, and doesn't pay very much.
>
>But first she earned a certificate from the Cordon Bleu.

Child was born in 1912 and didn't become interested in food/cooking,
French cusine in particular, until about 1950, due to her husband
locating to France. Julia Child was never much of a cook, she became
a TV celebrity by having the first cooking show (mostly her husband's
influence) and capitalized on that. I remember watching her first
cooking shows, she didn't have a clue, she was more like the Clarabel
of cooking... she had a good personality that appealed to the then
typical stereotypical housewives and the time was ripe for a cooking
show, but mostly she was a good business woman who knew how to market
herself. The same is true of many of the TV food personalities, but
Julia is most notable because she was first, she was smart, and had a
very appropriate TV personality for the food venue at that time, not
because she was a great cook. There were interviews where she
admitted to not being a good cook.