Alice Waters Biography
Alice Waters is a chef, restaurateur, and author from the United States. She is the founder and owner of Chez Panisse, a Berkeley, California, restaurant known for pioneering the farm-to-table movement and pioneering California cuisine, which she opened in 1971.
How old is Alice Waters? – Age
Alice is 77 years old as of 28 April 2021. She was born in 1944 in Chatham, New Jersey, United States. Her real name is Alice Louise Waters.
Alice Waters Family – Education
Waters was born to Charles Allen Waters, a management consultant and Rutgers University graduate, and Margaret Waters, a homemaker. Alice earned a bachelor’s degree in French cultural studies from the University of California, Berkeley, in 1967. She studied abroad in France while at Berkeley, where she shopped for local produce and prepared fresh, simple foods to enhance the dining experience. She claims she “lived at the bottom of a market street” in France and “took everything in by osmosis.”
Is Alice Waters still married to Stephen Singer? – Husband
Alice is married to Stephen Singer, a wine and olive oil merchant, and a painter. The couple wedded in 1985. The couple has a daughter, Fanny Singer who was born in 1983.
What does Alice Waters’s daughter do?
Fanny is a writer, editor, and co-founder of Permanent Collection, a design company. The University of Cambridge awarded her a Ph. D. in 2013 for her research on the late work of British pop artist Richard Hamilton.
Alice Waters Slow Food
Waters has been a vice president of Slow Food International since 2002, an organization dedicated to preserving local food traditions, protecting biodiversity, and promoting small-scale quality products worldwide. She became interested in the Slow Food movement because of its work to pass on food knowledge and traditions to future generations.
What is Alice Waters Net Worth?
She has an estimated net worth of $20 Million.
Does Alice Waters still own Chez Panisse? – Restaurant
Waters opened Chez Panisse in 1971, named after a favorite character from a trilogy of Marcel Pagnol films. The restaurant has always been a collaborative effort. One notable collaboration was with Jeremiah Tower, who assisted in the development of some of the recipes she later published under her own name. Tower incorporated organic ingredients into a more refined menu. Chez Panisse was designed to be primarily a place for Waters to entertain her friends. Recognizing the difficulty of obtaining fresh, high-quality ingredients, Waters began cultivating a network of local farmers, artisans, and producers, and she continues to source the restaurant’s ingredients through this network. In 1980, Waters opened the upstairs Chez Panisse Café, a concept championed by Tower. For lunch and dinner, the Café offers an a la carte menu. In 1984, Waters opened Café Fanny, named after her daughter, between Kermit Lynch’s wine shop.
In 1984, Waters opened Café Fanny, named after her daughter, between Kermit Lynch’s wine shop and Acme Bread. Café Fanny, which served breakfast and lunch in a relaxed European-café atmosphere, closed in 2012. Then Waters emphasized the significance of organic farmers. The Edible Schoolyard Project was organized through the Chez Panisse Foundation in order to create an environment for students to learn how to grow and prepare their own food. Waters’ and the restaurant’s commitment to using organic ingredients is central to their operations and philosophy. Waters has become a proponent of organic foods, believing that they are better for the environment and people’s health, as well as tasting better than conventionally grown, non-organic foods. Waters claims that she became an organic devotee almost by accident, claiming that her original motivation was the taste.
Waters’ current organic food agenda includes reforming the USDA school lunch program to include organic, local fruits and vegetables and changing the way America eats, but her passion for organics began at her restaurant, where she discovered that organic ingredients were a necessary component for creating delicious food. Since the 1970s, Alice Waters, co-owner of Chez Panisse, has been an outspoken supporter of organic, locally sourced food. She has formalized her efforts by establishing a foundation dedicated to transforming public education and empowering young people through the use of food. Her Edible Schoolyard program at Martin Luther King Jr. Middle School in Berkeley, California, is one of her most notable projects. Her School Lunch Initiative aims to provide nutritious school meals to all 10,000 Berkeley Unified School District students.
A report published in 2010 followed elementary and middle school students for three years to assess the impact of the School Lunch Initiative on children’s eating habits and knowledge. According to the report, students in schools with less developed programs consumed more daily servings of fruits and vegetables. In 2009, Alice Waters urged President Barack Obama to establish an organic garden at the White House in order to catalyze change in the food system.
Alice Waters Cookbook
♦ California Fresh Harvest: A Seasonal Journey through Northern California
♦ Chez Panisse Pasta, Pizza, Calzone.
♦ Chez Panisse Menu Cookbook.
♦ Chez Panisse Vegetables.
♦ Fanny at Chez Panisse: A Child’s Restaurant Adventures with 46 Recipes.
♦ Chez Panisse Café Cookbook.
♦ Paul Bertolli (2001). Chez Panisse Cooking.
♦ Chez Panisse Fruit
♦ Carlo Petrini; William McCuaig
♦ The Art of Simple Food.
♦ The Edible Schoolyard.
♦ In the Green Kitchen: Techniques to Learn by Heart.
♦ Coming to My Senses: The Making of a Counterculture Cook.
♦ We Are What We Eat: A Slow Food Manifesto.
