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Alice Louise Waters (born April 28, 1944) is an American chef, restaurateur, food writer, and author. In 1971, she opened Chez Panisse, a restaurant in Berkeley, California, famous for its role in creating the farm-to-table movement and for pioneering California cuisine.
Alice Waters, American restaurateur, chef, and food activist who was a leading proponent of the ‘slow food’ movement, which billed itself as the healthy antithesis to fast food. She also cofounded Chez Panisse restaurant in Berkeley, California.
Alice Waters is the chef and owner of Chez Panisse, the extraordinarily successful Berkeley, California, restaurant often credited with revolutionizing American eating habits in the 1980s. Out of her kitchen came an array of unusual dishes and produce items largely unknown to American diners, and these foods trends then spread to other menus ...
Alice Waters opened Chez Panisse fifty years ago as a place where friends and neighbors could gather together around the table, eat good food, and exchange ideas about politics, art, and culture. The restaurant served one set menu that changed daily, highlighting local ingredients that were ripe and in season.
In 1971, Alice Waters opened the US' first farm-to-table restaurant, Chez Panisse, in Berkeley, California. More than 50 years later, the legendary chef, author and slow food advocate...
Alice Waters didn’t intend to launch a food revolution when she opened Chez Panisse 45 years ago. But that’s what she did. See how it happened.
50 years ago, in Berkeley, Calif., a restaurant called Chez Panisse opened its doors. It wasn't super buzzy at the time. The chef, Alice Waters, hadn't opened a restaurant before.
NPR's Scott Simon talks to chef and restaurateur Alice Waters about her slow food manifesto, We Are What We Eat.
Alice Waters opened Chez Panisse in a house in Berkeley, Calif., in 1971. In the earliest days of the restaurant, Waters wore a variety of hats: chef, menu planner, CEO and waitress.
Alice Waters is one of America’s most influential chefs and food writers. In the 1970s she led a food revolution that sparked a movement towards local, sustainable, organic food.