‘It’s a dream job,” says Stephanie Hersh, and what food lover would disagree when they discover that Hersh is the personal assistant to Julia Child?
Hersh, a graduate of the Culinary Institute of America, was a disillusioned chef turned secretary when Child picked her to be a part-time assistant in 1989. The job quickly turned full time, involving travel, recipe testing and the odd chores that qualify her as “sort of a wife” to Child, Hersh jokes.
Child “is a wonderful woman,” Hersh says. “There is no difference between her personality on television and in real life. It’s always fun to be with her because the red carpet rolls out.” She recalls the time the two mistakenly drove smack into the middle of the Boston Marathon; a policeman recognized Child and they were given a police escort out of the mess.
Hersh will share stories of life with America’s foremost culinary icon Saturday at a lecture and lunch sponsored by the Culinary Historians of Chicago and ChicaGourmets.
This is the first in a series of events co-sponsored by the culinary clubs. Upcoming seminars include topics such as cheese with Paula Lambert of the Mozzarella Co. in Dallas, and Italy’s culinary history with author Lynne Rossetto Kasper. For dates, contact Susan Ridgeway at the Culinary Historians of Chicago, 815-439-3960, or Don Newcomb at ChicaGourmets, 708-383-7543.
Hersh’s lecture is scheduled from 1 to 3 p.m. Saturday at Caliterra restaurant in the Wyndham Hotel, 633 N. St. Clair St. Tickets are $35, which includes the lecture and lunch with wine, tax and tip. For reservations, call 708-383-7543.
