Julia Child Net Worth – 2022

Julia Child

Net Worth $50 Million
Height 6 ft 2 in (1.88 m)
Profession TV chef, Chef, Author, Writer, Cook, Copywriter
Gender Female
Date of Birth Aug 15, 1912 – Aug 13, 2004 (91 years old)
Nationality United States of America

Julia Child Net Worth:

$50 Million

How much was Julia Child Net worth?

Julia Child was an American chef, novelist, and television personality who died in 2004 with a net worth of $50 million (adjusted for inflation). Her 1961 cookbook “Mastering the Art of French Cooking” is credited for popularizing French food in America, and she went on to create 16 other recipes and the posthumously published memoir “My Life in France” Julia appeared in a variety of television programs, including the Emmy-winning “The French Chef” (1963–1973), “In Julia’s Kitchen with Master Chefs” (1995–1996), and “Julia & Jacques Cooking at Home” (1999–2000). Child was represented by Meryl Streep in the 2009 film “Julie & Julia” directed by Nora Ephron.

Early Years

Julia Child was born Julia Carolyn McWilliams in Pasadena, California, on August 15, 1912. Her mother, Julia Weston, was the daughter of Massachusetts lieutenant governor and Weston Paper Company founder Byron Curtis Weston, whereas her father, John McWilliams, Jr., was a property manager and Princeton University graduate. John was Julia’s younger brother, while Dorothy was her younger sister. During her adolescence, Child attended Polytechnic School and Katherine Branson School (a boarding school in Ross, California) and competed in basketball, tennis, and golf. Julia studied in history at Smith College in Massachusetts after graduating from high school, getting her degree in 1934. Child did not learn to cook until she met her future husband, Paul, who was “renowned for his refined palate.”

Career

After graduating from college, Julia traveled to New York City and began working as a copywriter in the advertising department of W. & J. Sloane. She joined the Office of Strategic Services as a typewriter in 1942 because she was too tall to join the U.S. Navy’s WAVES or the Women’s Army Corps. She also served as a file clerk and assistance to shark repellent developers for the OSS Emergency Sea Rescue Equipment Section before being elevated to the position of top-secret researcher under OSS chief General William J. Donovan.

Julia was awarded the Emblem of Meritorious Civilian Service while working as the Chief of the OSS Registry. Child solved the problem of too many undersea OSS explosives being detonated by sharks by experimenting with various concoctions that were sprinkled near the explosives. According to reports, this shark repellant is still in use today.

After attending the Cordon Bleu cooking school in Paris, Julia trained with renowned chefs such as Max Bugnard and joined the women’s cooking society Le Cercle des Gourmettes. There, she met Simone Beck, who encouraged her to collaborate with her and her friend Louisette Bertholle on a French cookbook for Americans. In 1951, the three began giving cooking workshops to American women; a decade later, they released “Mastering the Art of French Cooking” and “Mastering the Art of French Cooking, Volume Two” in 1960 and 1970, respectively.

Julia began writing magazine pieces as well as a column for “The Boston Globe” after the popularity of “Mastering the Art of French Cooking.” She produced various volumes, such as “The French Chef Cookbook” (1968), “Julia Child & Company” (1978), “Baking with Julia” (1996), “Julia’s Menus For Special Occasions” (1998), “Julia’s Breakfasts, Lunches & Suppers” (1999), and “Julia and Jacques Cooking at Home” (2001). (1999).

In 1962, Child appeared on a Boston television station’s book review program, and when fans appreciated her culinary demonstration, she received her own television series. In February 1963, “The French Chef” debuted on Boston’s WGBH, airing 201 episodes over ten seasons. Then, Julia appeared on “Julia Child & Company” (1978–1979), “Julia Child & More Company” (1979–1980), “Dinner at Julia’s” (1983–1984), “Cooking with Master Chefs: Hosted by Julia Child” (1993–1994), “In Julia’s Kitchen with Master Chefs” (1995–1996), “Baking with Julia” (1996–1998), and “Julia & Jacques Child, together with vintners Richard Graff and Robert Mondav, co-founded the American Institute of Wine & Cuisine in 1981 in order to “promote the appreciation, knowledge, and excellence of wine and food.” Three of Child’s television programs were recorded in her Cambridge, Massachusetts, kitchen, which she consented to present to the Smithsonian Institution’s National Museum of American History in 2001.

Personal Life

Julia married Paul Cushing Child in Lumberville, Pennsylvania on September 1, 1946. The pair met in Kandy, Ceylon, when Paul was stationed with the Office of Strategic Services. Paul was deployed as an exhibits officer in Paris after joining the United States Foreign Service and moving to Washington, D.C. Julia attended Le Cordon Bleu during her time in France, graduating in 1951. In 1961, after Paul’s retirement, the couple relocated to Cambridge, Massachusetts. Paul passed away in a Lexington, Massachusetts nursing facility in 1994 after a lengthy illness. The Julia Child Foundation for Gastronomy and Culinary Arts was established the following year “to continue her extensive influence as a teacher and mentor after her passing.” After her death in 2004, the Foundation began distributing funds to charitable groups and presenting the Julia Child Award.

Death and Succession

On August 13, 2004, Julia died of renal failure in a Montecito, California assisted care facility. Two days remained before her 92nd birthday. Child was cremated, and her remains were interred at the Neptune Memorial Reef, an underwater mausoleum near Key Biscayne, Florida. The United States Postal Service issued a set of “Celebrity Chefs Forever” stamps in 2014, depicting Julia Child, James Beard, Joyce Chen, Felipe Rojas-Lombardi, and Edna Lewis.

Honors and Candidatures

Child was nominated for three Primetime Emmys and won the Achievements in Educational Television – Individuals award in 1966 for “The French Chef.” Her previous nominations were Outstanding Informational Series for “In Julia’s Kitchen with Master Chefs” and Special Classification of Outstanding Program and Individual Achievement – General Programming for “The French Chef” (1972). (1994). Julia won two Daytime Emmys – Outstanding Service Show Host for “In Julia’s Kitchen with Master Chefs” (1996) and “Julia & Jacques Cooking at Home” (2001) – and was nominated twice for “Baking with Julia” in the same category (1997 and 1999).

In 1980, she got the U.S. National Book Award for Current Interest (hardcover) for “Julia Child and More Company.” In 1965, she received the Peabody Award for “The French Chef.” Child got the Knight of France’s Legion of Honor medal and was inducted into the American Academy of Arts and Sciences in the year 2000. She was awarded the Presidential Medal of Freedom in 2003 and inducted posthumously into the National Women’s Hall of Fame in 2007. Julia was awarded honorary doctorates by many universities, including Harvard University, Brown University, and Johnson & Wales University.

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