Chef Ris Lacoste was kind enough to spend time with her nose in boxes last weekend, looking for old photos of times she spent with Julia and Paul Child, including her job and schooling at Ann Willan’s Ecole de Cuisine La Varenne in Burgundy, France.
Which presented us with a headscratcher: We could name some of the chefs and Important Food People pictured above. Others looked familiar, but we couldn’t quite match faces with names. And there are those we ought to know but don’t.
Lacoste is next to Julia, on the left, of course. Jamie Stachowski of Stachowski’s Market and Deli is sharing a moment with Julia.
At the far left, next to Stachowski, is Mitch Berliner, of MeatCrafters and co-founder of the Bethesda and Central Farm Markets. (He was in the specialty-food distribution trade at the time, and told us he was asked to bring the ice cream for dessert.)
Just behind Berliner, there’s now-retired chef Susan McCreight Lindeborg, who Lacoste just visited this summer in New Mexico.
On the same row as Lindeborg, at the far right: Cliff Wharton, former executive chef at Tenpenh.
In the back row with white hair: Francois Dionot, founder of L’Academie de Cuisine.
Won’t you help, as they beseech in TV commercials? Show this to your chef and restaurant pals. Share your insights and best guesses in the comments field below. The deadline’s Friday.
We could make it worth your time, say with a cookbook or possibly a copy of Bob Spitz’s new “Dearie: The Remarkable Life of Julia Child.” He’ll be joining us for today’s Free Range chat at noon, btw. See you online.
BONUS: When you visit Julia’s kitchen at the National Museum of American History, you’ll notice that Child loved to label and write directions for just about anything that couldn’t get up and move on its own. Why? Because many hands worked in that space, helping to produce three cooking series on television as well as countless dinners for charitable causes.
When Post photographer Michael Williamson was on assignment last week, shooting the kitchen, he used a long lens to help decipher the many rows of plastic labels stripped beneath the garbage disposal switch; otherwise, they’re too small to see from the existing vantage points of the exhibit. They are fine examples of Child’s thoroughness and sense of humor. To wit:
1. Remove sink stopper
2. Run cold water in sink
3. Start machine
4. Push food in gradually with brush
No grease. . . no fats
No artichoke L’s
Beware Onion Skins