French Chef; Cake With A Halo
PRESERVATION DUB FROM 2"
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- French Chef
- Cake With A Halo
- 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
Cake with a halo: Gateau saint-Honore is made up of three parts: a pie crust base, a pate a choux halo and tiny pate a choux puffs fixed upon the halo with sugar syrup.
This glistening pastry shell is then filled with creme Saint-Honore, a delicious mixture of gelatin, beaten egg whites, whipped cream and liqueur, and then topped with strawberries or any other fruit in season.
- Asset Type
- Media Type
- Lockwood, Ruth (Series Producer)
- Chicago: “French Chef; Cake With A Halo,” WGBH Media Library & Archives, accessed July 21, 2018, http://openvault.wgbh.org/catalog/V_E133F3C6C53841CCB8EDB19C285D0C3F.
- MLA: “French Chef; Cake With A Halo.” WGBH Media Library & Archives. Web. July 21, 2018. <http://openvault.wgbh.org/catalog/V_E133F3C6C53841CCB8EDB19C285D0C3F>.
- APA: French Chef; Cake With A Halo. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_E133F3C6C53841CCB8EDB19C285D0C3F