Alice Waters
Alice Waters
Alice Louise Watersis an American chef, restaurateur, activist and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally grown ingredients and for pioneering California cuisine...
NationalityAmerican
ProfessionChef
Date of Birth28 April 1944
CityChatham, NJ
CountryUnited States of America
across artisan bring celebrate country dimension experience food market next people products san slow special
This is the next dimension of the farmers' market in San Francisco. It's to bring Slow Food people from across the country into this experience to celebrate what we have in this country -- all these special artisan products in these little pockets.
attending changes details happens keeping learning organic somebody standard
I think she's really up there at the top. It happens only when somebody is very non-compromising and when somebody is attending to all the details and learning about all the changes in food. The way she has incorporated organic ingredients into her standard repertoire, she is somebody who is keeping up on what's important and getting better at doing it.
engaged intimacy listen quiet
She just had a very quiet way of speaking, and it really engaged you because she was so soft-spoken; you had to listen carefully. There was a kind of intimacy that you immediately had.
class classroom favorite kids
Kids come into the classroom and it's very hands-on, ... Kids like this. After phys ed, it's their favorite class.
hard imagine leaving life separate work
I can't imagine leaving the restaurant. It's hard for me to separate my life from my work; I'm really thinking about what we're doing every day.
accomplish bring children connecting create farms field food teachers teaching weave
Create a garden; bring children to farms for field trips. I think it's important that parents and teachers get together to do one or two things they can accomplish well - a teaching garden, connecting with farms nearby, weave food into the curriculum.
birthday consider remember restaurant three
I can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York... but I don't know if you consider that a real restaurant.
elite preserve san society
If we don't preserve the natural resources, you aren't going to have a sustainable society. This is not something for Chez Panisse and the elite of San Francisco. It's for everyone.
food foods served
Buy foods from nearby farms and have that food served in the cafeteria.
food goes meal
I really like having someone who knows about food and what goes well together make a meal for me.
home people
I wanted people to come to the restaurant and feel at home, so I put it in a house.
critical design food
If I weren't involved with food, I'd be working in architecture. Design is that critical to me.
emphasis taking
My real emphasis is on the farmers who are taking care of the land, the farmers who are really thinking about our nourishment.
food organize shop struggling
Organize yourself so you aren't struggling to shop at the last minute. When you have real food, it's very easy to cook.