Child repeatedly recalled her first meal in Rouen as a culinary revelation; once, she described the meal of oysters, sole meunière, and fine wine to The New York Times as "an opening up of the soul and spirit for me." In Paris she attended the famous Le Cordon Bleu cooking school and later studied privately with Max Bugnard and other master chefs. She joined the women's cooking club Cercle des Gourmettes; through the club she met Simone Beck, who was writing a French cookbook for Americans with her friend Louisette Bertholle. Beck proposed that Child work with them, to make the book appeal to Americans.