‘Mother of American Cuisine’ Alice Waters celebrates the 50th anniversary of Californian restaurant Chez Panisse
âIt’s Chez Panisse’s 50th anniversary,â Waters said. “And so this is a time to take a break and think about what happened and what could happen to Chez Panisse.”
Waters has been a champion of local sustainable agriculture for more than four decades. Before opening Chez Panisse, she attended UC Berkeley where she decided to study abroad in France.
âI experienced a lifestyle that woke me up,â Waters recalls. “Every day we went to a little restaurant and they had what was ripe, available at that time. I had never lived that way.”
During his trip, Waters also spent time shopping for local produce and preparing fresh, simple foods, an experience that would inspire the farm-to-table movement in America.
Chez Panisse incorporates fresh, local ingredients into every dish and also gives back to farms in a special way.
âNow it’s from the farm restaurant,â Waters said. “We take all the leftover food back to the farm, feed the soil with the compost.”
Waters is also giving back through food education, launching the Edible Schoolyard Project, which allows students to learn how to grow and prepare their own food.
âIt’s my big initiative right now is to understand how we can cook in public schools, how we can buy food from local, regenerative and organic farmersâ¦ how we can feed the children,â said Waters said.
She added: “I know this is what we have to teach in school: the pleasure of the table, the consequences of the daily decisions we make about food.”
Visit here for more information on Chez Panisse.
To learn more about The Edible Schoolyard Project, go here.