Culinary Arts

Kimberly A. Sumayan III-BSHRM-ACE
Mr. Patrick Ilano June 21, 2010

Assignment #01
Culinary Arts and Sciences

AMERICAN CULINARY REVGOLUTION

The Culinary Revolution was a movement during the late 1960s and 1970s, growing out of the Free Speech Movement, when sociopolitical issues began to profoundly affect the way Americans eat. The Culinary Revolution is often credited to Alice Waters, the owner of Chez Panisse restaurant in Berkeley, California; however, such claims are sometimes contested and the movement attributed to collaborations of other individuals. The mantra of using fresh, local, and seasonal ingredients at Waters's Chez Panisse, as well as other similar "New American cuisine" restaurants, has greatly changed food served in restaurants and at home, thus creating California Cuisine and a broader movement in the cuisine of the United States.
ALICE WATERS
Alice Louise Waters (born April 28, 1944) is an American restaurant promoter and co-owner of Chez Panisse, the original California cuisine restaurant in Berkeley, California, as well as the informal Café Fanny in West Berkeley. A champion of locally grown and fresh ingredients, she, along with Jeremiah Tower (chef of Chez Panisse from 1972-8), have been credited with creating and developing California Cuisine and she has written or co-written several books on the subject, including the influential Chez Panisse Cooking (written with then-chef Paul Bertolli). She has also promoted organic and small farm products heavily in her restaurants, in her books, and in her Edible Schoolyard program at the King Middle School in Berkeley. Her ideas for "edible education" have been introduced into the entire Berkeley school system, and with the current crisis in childhood obesity, have attracted the attention of the national media. She is a leading advocate of a multi-billion dollar stimulus package that works to give every child in the public school system free breakfast, lunch, and an afternoon... [continues]

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