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
food people relationship works
I don't think it ever works to tell people what they can't eat. They can do it for so long, and then they fall off. You have to bring them into a new relationship with food.
cooking incredibly money work
When you don't have much money, cooking can be incredibly reassuring. You feel like you're doing meaningful work.
endless food ways work
I'm always changing my work, as there are endless ways to think about food.
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.
buy cheap farmers food pay piece price takes understand work
We have to understand that we want to pay the farmers the real price for the food that they produce. It won't ever be cheap to buy real food. But it can be affordable. It's really something that we need to understand. It's the kind of work that it takes to grow food. We don't understand that piece of it.
great hands lewis rest soul
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.
change might people revealed themselves ultimately
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.
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.
continue elizabeth
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.
boil bring depends eight maybe size wonderful
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.
certain deny hard tastes tender
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.
author cook elizabeth english food owner richard
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.
continue directly food house organic push relates
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.