Kitchen Royalty

An illustrated tour of the top chefs (and the many products they endorse) in the food world

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Say what you want about hokey old PBS, but on its airwaves began one of the most remarkable socio-entrepreneurial conjurings since the days of Barnum: the transformation of cooks into celebrities.

Like a soufflé, it grew quietly. In 1963, Julia Child—an American diplomat’s wife who managed to get into Paris’ Le Cordon Bleu—began shooting a local how-to cooking show, The French Chef, for Boston’s WGBH. The zest with which the big lady with the high-pitched warble tore the bones out of chickens and dumped brandy onto her crepes to set them ablaze knocked housewives back on their heels.

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