Abstract

This article was taken from Dr. Moyers Cleveland’s address given at the AOTA Annual Conference & Expo, held in Orlando, Florida, April 29–May 2, 2010.

In Orlando, I was introduced to the AOTA audience as American chef, author, and television personality Julia Child, who introduced French cuisine and cooking techniques to the American mainstream through her cookbooks and television programs. To underscore the metaphor of a soufflé representing the occupational therapy profession, I appeared onstage in an apron and holding a mixing bowl, pretending to be the great Julia Child.

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