She has written for the New York Times, the Washington Post, the Wall Street Journal, Vogue, and Bon Appétit, where she notably gave a glowing review and launched the Kingston Jamaican eatery Top Taste into a place of renown. Turshen has collaborated with numerous luminaries of the food world, including Dana Cowin and Gwyneth Paltrow, on cookbooks. Moving on from celery, Turshen stayed the course and followed her victories, no matter how small, toward an esteemed career as a chef, author, activist, and podcaster. "The day no celery landed on the floor: Small Victory!" Turshen reflects upon this formative time in her 2016 cookbook Small Victories (Chronicle) and shares that the patience and confidence shown to her by her family aided in the process of her own self instruction. Her parents gladly indulged the young Turshen and the result was countless bunches of chopped celery served up to her exceedingly supportive family in just about every means of preparation one could imagine. As a child, she decided that perfecting her chopping and dicing abilities were step one toward becoming the sort of chef she dreamed of being. To be clear, celery wasn't exactly what inspired Turshen to delve headlong into a life of culinary creation, but it served as a way to engage discipline and practice and go through stacks upon stacks of celery.
Stories about how wild sparks flew at their first taste of a ripe mango, or a first experience casting out and catching a fish from the depths of dark waters.įor home cook and writer Julia Turshen, square one was the exceedingly humble, but utilitarian, bunch of celery. Talk to any number of culinary notables about the genesis of their love for food and you will get stories worthy of Proustian tale.
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