Think Julia, Think Cheese Souffle

PBS Food asks Chef Mary Sue Milliken, from Border Grill Restaurants, about her time with Julia Child on the show, "Cooking with Master Chefs." In the midst of the Julia Child 100th Birthday Celebration, Milliken pays tribute to her legacy.

What was it like working with Julia Child? One of the true highlights of my career was working with Julia. What I loved about it was learning how she approached her work and watching her interact with all sorts of people in the culinary world, from students to chefs to journalists. She was always very gracious and inspirational, and I often think of her when I do a public event and try to emulate her style. What do you believe is Julia Childs lasting legacy? Julia's biggest impact was to take the mystery out of French cooking. She erased Americas inhibitions about going into the kitchen. When I think of Julia, I think of cheese soufflé, which my mom and I have been making together for 40 years. Her legacy lives on every time we make one together. What was the impact of appearing on Cooking with Master Chefs? It was an incredible thrill to do television with Julia and to be associated with the stellar group of chefs that appeared on Cooking with Master Chefs. It was a great learning experience about how food television is made at its finest. Mary Sue Milliken, on right, is co-chef/owner of the popular, critically acclaimed Border Grill restaurants in Santa Monica, Downtown Los Angeles, and Las Vegas, serving upscale, modern Mexican food in a hip, urban cantina setting. She is also co-chef/owner of the gourmet taco truck phenomenon, the Border Grill Truck. Mary Sue is co-author of five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine.