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
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Edna Lewis had the hands and soul of a great artist, and like all great artists, she had something of which the rest of us know little or nothing.
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Every change ultimately is one for the better. You don't know how it is going to be. It is just shuffling the cards, and people who haven't revealed themselves might reveal themselves.
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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.
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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.
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I'm always going back to Elizabeth David. I continue to be a fan. I can read and reread and find something important in there.
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Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.
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Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.
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English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
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Basically, the person in the White House should be principled, should have a philosophy about food that relates directly to organic agriculture. I will continue to push for that.
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A whole set of values comes with fast food: Everything should be fast, cheap and easy; there's always more where that came from; there are no seasons; you shouldn't be paid very much for preparing food. It's uniformity and a lack of connection.
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We need to have a course in school that teaches about ecology and gastronomy. I could imagine that all children could eat at school for free and that the cafeteria would become part of the school's curriculum.
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We all need to know how to cook. I can buy a chicken and have many meals come from it. Is it affordable? Yes. Cheap? No. I want to pay the farmers the right price for food. They deserve it. They are the most important people in the country besides our teachers.
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I think you have to plan ahead. When I go to the market on a Saturday, and I'm buying for family and friends, I'm thinking about what I'm going to eat on the weekend but also about what I'm going to make for the following week.
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I once had an Early Girl tomato at my friend Jay's house, and I thought that was the best thing I'd ever had. But then I visited friends in Senegal, and I ate sea urchin pulled fresh out of the sea. It tasted like the ocean.