Making American Kitchens Better

PBS Food asks Chef Charlie Palmer, of the Mystic Hotel, about his time with Julia Child on the show, "Cooking with Master Chefs." In the midst of the Julia Child 100th Birthday Celebration, Palmer pays tribute to her legacy.

What was it like working with Julia Child? After getting past the "holy jesus" factor, it was really a blast working with Julia because she constantly combined humor with the very technical side of cooking. She insisted that we describe things exactly as we were cooking so viewers could successfully create the recipes! What do you believe is Julia Childs lasting legacy? Julia's legacy ...she successfully made classical French cooking accessible and doable for the masses... She made American kitchens better. What was the impact of appearing on "Cooking with Master Chefs?" Appearing with Julia as a young American Chef increased my credibility as a professional.

In 1988, Master Chef and hospitality entrepreneur, Charlie Palmer, made a significant commitment to creating dishes featuring regional American ingredients at Aureole. Palmer opened twelve notable restaurants across the country. In spring 2012, Chef Palmer launched his newest venture, the Mystic Hotel. Charlie Palmer is also the author of four cookbooks.