User:Jane Austen Warren/sandbox

Childhood and Education
Josephine Enizan was born in 1897 Pont-Scorff in Brittany Daughter of Joseph Enizan born 1868 and Marie Robic.  She was raised on her grandmother's farm in Port-Scorff and was deeply influenced by the food grown on their farm and her grandmothers Breton recipes and food wisdom. She lost all seven brothers in World War One. Soon thereafter she lost her grandmother and then her mother. Josephine left Brittany and attended the Cordon Bleu in Paris with the help of the Louis Loucheur family and would become a star pupil of legendary head chef of the school HenriPaul Pellaprat. She brought with her an extensive knowledge of Breton cooking. She graduated in 1924. In 1924, on one of their trips to Europe, the Mortimer Fleischhacker s of San Francisco dined at the Loucheurs' house, met Josephine, and asked if she would come to America and cook for them.

Migration from Paris to San Francisco
In 1924 she moved permanently to San Francisco. She would cook for a number of notable families including Isadora Duncan George Oppens, Joseph Tobins, Charles Figgenbaums, Isaias Hellmans, and opera singer Lily Pons.

Marriage to Charles John Araldo
She was married to Charles Araldo (1899-1992) in San Francisco in 1925 at the Notre Dames des Victoires after a brief courtship. Charles and his parents were born in Italy.

Post World War II Began teaching Career at Cours de Cuisine her influential cooking school in San Francisco
She estimates she has taught over 4000 students the art of French cuisine, stressing the fundamentals and economy, and using her own kitchen as a classroom. she devoted her time to teaching and cooking for the fathers of Notre Dames des Victoires. Craig Claiborne said "a legend in her own time" about her influence on other chefs. Araldo began teaching private lessons in 1944. She was still teaching at 90.

"She inspired a generation of cooks. She was an elf-like woman who spoke rapid-fire English with a French accent. Araldo (1897-1989) was born in Brittany. She went to Paris in the early 1920s and was one of the first women to graduate from Cordon Bleu. In 1924, she moved to San Francisco as a cook for a wealthy family and stayed there the rest of her long life. After World War II, Araldo retired as a cook and began teaching her skills to others. Marion Cunningham (of Fannie Farmer fame) and Alice Waters both studied under Araldo. She also taught Patricia Unterman. Fran Bigelow, who started Fran's Chocolates and popularized grey salt caramels in the US, was also a student of Araldo. "Cooking with Josephine" offers a lifetime of culinary experience and superb recipes. Sauces, garnishes, pates, hors d'oeuvres, soups, cheese and egg dishes, fish and shellfish, poultry, beef, veal, pork, lamb, pastry and breads, salads and desserts - all are prepared according to the classic principles of Cordon Bleu cooking and Josephine's own ingenious instructions. Best of all, she shows us the art of thrifty cooking by stressing economy as well as creativity in the kitchen. This is a wonderful primer for anyone interested in fine French food". Robert Reynolds who is the co-author with Araldo of From A Breton Garden spent years in collaboration with her documenting her recipes in the 1980's.

Cookbook Author
Sounds from Josephines Kitchen

Cooking with Josephine 1997.

From a Breton Garden