Chef Spotlight: Alice Waters
by Stanley Rubenti
Stanley.Rubenti@hqpublications.com
Alice Waters, the Socially Conscious Chef
In a world driven by fast food, globalization, and environmental irresponsibility, Alice Waters stands out as a socially conscious gourmet chef who manages to combat these issues with sensible eating and mindful cooking. Born in New Jersey, Waters is a pioneer in the culinary arts due to her strong preference for using local ingredients, seasonal fruits, and organic produce. Throughout her distinguished culinary arts career, she has held steadfast to the belief that international shipping and mass production both harm the environment and provide inferior products for end users.
Alice Waters: a Chef Who Fights Fat
Throughout her distinguished culinary arts career, Alice Waters has not only encouraged sensible eating for restaurant goers, but she has also worked closely with public school systems across the country to promote her “edible education” to children suffering from obesity. Her campaign quickly won her media attention at a time when many public schools were looking for healthier alternatives to junk food.
How Alice Waters Got Her Start in the Culinary Arts
Long before her anti-obesity campaign, Alice Waters earned a Bachelor of Arts degree in French cultural studies from the University of California. Thereafter, she trained at the Montessori school in London, which was quickly followed by a year traveling throughout France. After successfully amassing an impressive portfolio of French recipes, she moved back to California where she opened her restaurant Chez Panisse, specializing in California cuisine with French influences.
How Alice Walters Built up Culinary Arts Career
On the surface, Waters was not a likely candidate for restaurant ownership. She had little business training and knew nothing about running a commercial operation. But by partnering with her business-savvy friend Paul Aratow, she was able to quickly launch a long and distinguished culinary career. In California’s health-conscious environment, Chez Panisse didn’t have much difficulty attracting customers due to the menu’s heavy emphasis on local ingredients and socially conscious cooking.
Alice Waters: Activist, Mother, and Businesswoman
During the 1970s, more and more women were leaving the kitchen and entering the workplace, but Alice Waters decided to stay behind and raise her daughter, Fanny. Her eventual success makes her a role model for mothers entering the culinary workplace—as well as later-in-life chefs for whom a culinary career is a viable Plan B.
Despite her lack of business training, Waters recognized her gift and remained committed to transforming her love of cooking into a successful culinary career. In addition to her wildly successful restaurant, she has also since opened a stand-up breakfast and lunch restaurant named after her daughter. She is also credited with publishing an influential cookbook Chez Panisse Cooking.
Sources:
Chez Panisse
Organic School Lunch Program Expands in California
About the Author
A freelance writer, Stanley Rubenti currently lives in Bangkok where he writes columns for a variety of publications. Stanley holds a B.A. in history.
Posted on June 22, 2007 at 3:17 PM
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