WGBH Openvault

French Chef; Brioches

License Clip

More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email archive_requests@wgbh.org.

Undigitized item: Request Digitization

Untranscribed item: Request Transcription

French Chef
Program Number


Series Description

Premiered locally February 1962 and July- August 1962, nationally in Feb. 1963 - approx. 300 shows produced. 1963-1973.

Original series ran 1963 to July 1966, then went into reruns through September 1970.

In October 1970 the new French Chef 200 series was shot in color and taped on the set at WGBH. Included in the programs were footage of Julia’s summer trip to France.

The 1971-1972 season was a tour of the French Classics: 26 half hour programs designed as a refresher course for experienced cooks and as a jet-assist takeoff for beginners.

After a funding scare, Polaroid funded a full 1972-1973 season. The theme was: The French Chef Faces Life. Julia shows viewers how to cope with situations that reflect the demands of society, family and lifestyle such as Sudden Company or a three course sit down dinner and getting kids involved in cooking.

NOTE: Beginning August 6, 1972, The French Chef repeated popular shows as a captioned edition. Series release date: 2/1962

Program Description

Webster says: “a fancy light yeast dough rich with eggs and butter.” But the proof of the Brioche is in the eating.



Asset Type

Broadcast program

Media Type


Lockwood, Ruth (Series Producer)
Chicago: “French Chef; Brioches,” WGBH Media Library & Archives, accessed October 23, 2016, http://openvault.wgbh.org/catalog/V_D748C07C92F44B8FBFFA779036691529.
MLA: “French Chef; Brioches.” WGBH Media Library & Archives. Web. October 23, 2016. <http://openvault.wgbh.org/catalog/V_D748C07C92F44B8FBFFA779036691529>.
APA: French Chef; Brioches. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_D748C07C92F44B8FBFFA779036691529
If you have more information about this item, we want to know! Please contact us, including the URL.