Chez Panisse Essays

the modest restaurants, Waters would not be exposed the idea of constantly “touching the food, smelling it” (McName 2007, 31) to determine the quality. Waters continuously incorporated French cuisine aspects into her own dishes after she started Chez Panisse.

Alice Waters is a chef, writer, environmental activist who was born on April 28, 1944, in Chatham, New Jersey. She is the founder of the Chez Panisse Foundation and restaurant known for its organic, local grown ingredients. With that, she also started the Edible Schoolyard Program along with the School Lunch Initiative program at Martin Luther King Jr. Middle School in Berkeley, CA. During her time in Berkeley, Waters was part of the Free Speech Movement as an activist that took place 1964-1965

Alice Waters has lived a life full of success and ambition, even still to this day as she is 71 years of age. She grew up during the most iconic decades of the 20th century which has been a massive contributor to her innovation, individuality, and fame. Esteemed to be one of the most influential chefs to this day, Alice Waters had quite the humbling epiphany when she finally decided to pursue her passion as a chef. It was the combination of a trip to France in 1963 at the soft-spoken age of nineteen

not pay attention to the ethics behind the food that they consume. In “Considering the Lobster”, David Foster Wallace aims to regard and think about what people consume. Similar to the idea of Alice Waters, the famous American Chef and owner of Chez Panisse, he explores that eating is a political act that is present in every single choice that people make about food matters. He attempts to criticize the actions of MLF, the Maine Lobster Festival, and open people’s eyes to the cruelty that happens

“I feel it is an obligation to help people understand the relation of food to agriculture and the relationship of food to culture.” As a chef and supporter of the organic food movement, Alice Waters has taken it upon herself the responsibility of informing the public and school children on the importance of cooking both locally and sustainably grown food. Her passion for a “good, clean, and fair” food economy and the way she advocates for it has resulted in many contributions to the foodservice industry