much to my surprise i discovered back in the 80s that french people had forgotten the soufflÉ.t was not on menus. here in new orleans it continued along exactly as it always did. because we are really real sticklers for tradition here. there are specific foods that center around some of our traditions. let's not carnival time in new orleans unless there is king cakes everywhere. and that goes on throughout the entire 40 days of lent. it's one of our most iconic dishes. it was created in 1929 during a streetcar strike. one of the things that is most important to understand is that it really is all about the bread. new orleans french bread is distinctly different. it's crusty, it's soft and beautiful on the inside and so there is original poor boy loaves were designed to be a seamless big enough to feed an entire family with one sandwich. it was invented at the martin brothers grocers. two brothers were originally streetcar conductors. they felt very surly. they put out to create a sandwich big enough to come feed a whole family. they did one other innovation to it. and to set a

and i was able to shave a great deal of time on those souffle. and you know what, when the butler came in and said, souffle, pickup, ready! not even a minute delayed. not even a minute. that happens if you have the experience. don't tell me of a guy that just graduated from the school, from the country club, i call it a school, those are country clubs, no school. and no, this is not possible unless you lived it. unless you were there. food is a different kind of business, you know, definitely. okay. yes? >> what's your favorite dessert to eat? >> dessert, a good old american pie. bl blueberry, apple, i love a good -- i say, a good old american pie, because most pie are no good. you know, bottom crust that is not even baked, is like noodle. very time you find a good pie. okay, are we good? we're going to do -- oh, book. we are going to be selling books across. my latest book that came out last year, which is the white house in gingerbread. it's a wonderful book. it is a many recipe gingerbread recipe, dessert recipe. in this book, we have the fabu

souffle, that's just exactly what he ordered. >> i love this so much. have a rare clip of cooking icon julia child burning dinner, of course we know this is just a joke segment, because the late great j.c. could fire it up. >> since it's j.c's birthday today, let's open up the vault to 2002 when she was a sprite 90 years old. >> we're cooking a goose today! ♪ welcome to the french chef. i'm julia child. >> reporter: the cause of all this celebration turns 90 today. she has been vetted around the country for her contributions to the culinary arts in america. >> very impressive. >> reporter: and now perhaps the most remarkable honor of all. >> i want to be just like julia when i grow up. >> reporter: her kitchen is being installed at this smithsonian museum of american history. were you flattered? surprised? >> i'm very flattered. it's a good kitchen. i think more people should have one like that. you can find everything. because most everything is hanging up. oh! now i've done it. i've cooked the dickens out of my finger. you must stop. oh, bon appetit.

. >> and then the air gets in it and it will souffle into the oven. so this is the crust.omething really flat and hao and you have t get in here and press it down. get it really tight. ond then you get a nice cookielike crusthen i cut it, it will cut really clean. if it is notn pressed dally hard, you get the jagged edges. >> andouave the cheem cheese cream cheese in the mixer. how many different types? >> you could do goat cheese. really any kind of soft cheese will work. y stuff. brie. might work. >> all right. might not. >> coming from the guy who has been in jail. >> look at me now, mom. >> cheesecakes, are ty all baked? >> there ae no b cheesecakes, but there is like gelatin in there. >> so your is a baked. >> yeah, thi b is aaked one. now we'll do -- >> less than a minute. >> oh, man. all right. do that. mix it up. and then ite looks l this. you pour it io here. >> and how long does it bake for? >> it will bake for -- >> how is it, guys? >> use the spyeula. >> . i'll use your. >>t is super good. >> yeah, do a water bath. that will keep it from cracking. it will bake

. >> it will souffle in the oven if too cold. >> this is the crust. >> this is the crust.nd get in there and really get it down, get it really tight. then you get a nice cookie-like crust so when you cut it, it's going to cut clean. if it's not pressed down hard you get jagged edges and it doesn't look good. >> you've got cream cheese in the mixer. >> in the mixer. >> how many different can be in a cheesecake. >> goat cheese, there's also sour cream. any soft cheese will work. brie, i don't know, might work. >> might not. >> coming from the guy who has been in jail. >> look at me now, mom. >> cheese cakes, are they all baked, sit out, in the frig. >> there are no bake cheese cakes but there's like gelatin in there, i think. >> so yours is a baked. >> this is a baked one. >> i've got less than a minute. >> do that, mix stuff, yeah. stuff goes in here. mix it and it looks like this. >> pour it out. >> pour it in here. you do that. >> how long does it bake for. >> it's going to bake for -- prf how is it, guys? >> great. >> use your part la. >> i know. i need a spatula. let me