Child joined the Office of Strategic Services (OSS) after finding that she was too tall to enlist in the Women's Army Corps (WACs) or in the U.S. Navy's WAVES. She began her OSS career as a typist at its headquarters in Washington, but because of her education and experience soon was given a more responsible position as a top secret researcher working directly for the head of OSS, General William J. Donovan. 
For a year, she worked at the OSS Emergency Rescue Equipment Section (ERES) in Washington, D.C. as a file clerk and then as an assistant to developers of a shark repellent needed to ensure that sharks would not explode ordnance targeting German U-boats. In 1944 she was posted to Kandy, Ceylon (now Sri Lanka), where her responsibilities included "registering, cataloging and channeling a great volume of highly classified communications" for the OSS's clandestine stations in Asia.[8] She was later posted to China, where she received the Emblem of Meritorious Civilian Service as head of the Registry of the OSS Secretariat. For her service, Child received an award that cited her many virtues, including her "drive and inherent cheerfulness." As with other OSS records, her file was declassified in 2008, however, unlike other files, her complete file is available online.
Wow, no one can toss bones from a “de-boned” duck, behind her, on set, in a TV show better than Julia Child. She may have put her apron at the age of 32 but that didn’t stop her from becoming one of the most Iconic characters in the Am-cooking-history. Unbelievable that a woman who has had no culinary courses for the first 32 years of her life would one day be single handedly responsible for popularizing French Cuisine in the US.
 The Badass Factor: There is absolutely no pretense in Child. She would throw a bone behind her, take absolutely no credit for presentation and also put out that brilliant quote which would go on to be every messy cook’s Bible, “It’s so beautifully arranged on the plate you know someone’s fingers have been all over it.” WHY A BADASS?
LOCATION CERTIFICATION ORGANIZATION After trying to enter the war Child found French Cuisine and decided to go to school in Paris, France Le Cordon Bleu is known to be the elite of all Culinary Schools since 1933 and has expanded world wide. She joined a womens cooking group called Le Cercle des to help shine light on women in the cooking world.
Julia Child's kitchen, designed by her husband, was the setting for three of her television shows. It is now on display at the National Museum of American History in Washington, D.C. Beginning with In Julia's Kitchen with Master Chefs, the Childs' home kitchen in Cambridge was fully transformed into a functional set, with TV-quality lighting, three cameras positioned to catch all angles in the room, and a massive center island with a gas stove top on one side and an electric stove top on the other, but leaving the rest of the Childs' appliances alone, including "my wall oven with its squeaking door." KITCHEN OF MEMORY'S