>> chefs, we used to be in dark kitchens with not a lot of light, usually in the basement. julia said cooking should not be relegated to a back corner. if today young generations have this love for food and instagram and twitter, without a doubt, julia planted that seed that now we're seeing the fruits of it. ♪ >> in this stew, we don't want sliced mushrooms. we want quartered mushrooms. we just cut like that. we're going to saute them. it always takes a little while. you just have to be patient and wait. >> one of the first programs that we ever did was the single take of boeuf bourguignon. >> and the sauted mushrooms. >> she started with the raw