Culinary Arts

Topics: Chef, Brigade de cuisine, Auguste Escoffier Pages: 10 (3364 words) Published: June 20, 2010
Kimberly A. SumayanIII-BSHRM-ACE
Mr. Patrick IlanoJune 21, 2010

Assignment #01
Culinary Arts and Sciences


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 snack. She states that taxpayers should endorse this package because we are already paying for it in terms of our health. Waters advocates eating locally produced foods that are in season, because she believes that the international shipment of mass-produced food is both harmful to the environment and produces an inferior product for the consumer. Waters developed a new view of the importance of food during her first trip to France in 1965. She began to see that some of her peers deprived themselves of good food. Waters is known to believe that “'It’s not enough to liberate yourself politically, to liberate yourself sexually – you have to liberate all the senses.’ She believed that eating together was a socially progressive act, one that was under threat from the fifties American – TV, frozen-food culture.” Waters introduced to America many foods that today may seem commonplace, such as salads of mixed greens. "We were doing those very early on. I think lettuce was my first passion. I was bringing seeds over in the early seventies from France and planting 'em in my back yard, wanting a French kind of salad, with frisè and mâche. I'm sure I have contributed to the awful demise of the concept of mesclun, just by promoting it in many, many, many ways. And now, of course, one of those big companies has grabbed on to the idea, and they cut up big lettuces and put 'em in a bag, mix 'em up, and call 'em mesclun. Who is it -- Dole pineapple or somebody?" Personal

Alice Waters was born on April 28, 1944 in Chatham, New Jersey. In 1967, she earned her Bachelor of Arts degree in French Cultural Studies from the University of California, Berkeley. She then trained at the Montessori School in London, followed by a year traveling throughout France. She opened Chez Panisse in 1971. Waters has been married twice — briefly to French filmmaker Jean-Pierre Gorin; and to Stephen Singer, an importer of Italian olive oil and Chez Panisse's wine buyer. Her daughter, Fanny, was born...
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