Chez Panisse: Alice Waters

Chez Panisse: Alice Waters

In the 1960s, Alice Waters studied abroad in France – and discovered a culinary world far from the processed food popular in America. When she returned to California, she tried to find restaurants to recreate her experiences abroad, but she couldn't. In 1971, she opened a small restaurant in Berkeley called Chez Panisse, where she focused on serving fresh, local ingredients. Just a few years later, Chez Panisse was named one of the best restaurants in America, and became one of the hottest locations for fine dining in the Bay Area. Despite her success, Alice chose not to turn Chez Panisse into a restaurant empire. Instead, she continued to insist on cooking with food raised locally, sustainably, and ethically. Today, most chefs agree Alice Waters and Chez Panisse sparked the farm-to-table movement in the restaurant industry. PLUS in our postscript "How You Built That," how Piersten Gaines took the trauma out of salon visits for women with highly textured hair. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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Rick Steves spent the summer after high school backpacking through Europe on two dollars a day—sleeping on the floor, sneaking into museums, and subsisting on a diet of bread and jam. When he came hom...

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After falling in love with the gelato shops of Buenos Aires, Josh Hochschuler came home to Dallas with a bold idea: bring authentic Argentine gelato to the U.S. He raised $600,000 from friends and fam...

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Serial entrepreneur Marcia Kilgore — founder of brands like Beauty Pie and Soap & Glory — joins Guy on the Advice Line, where they answer questions from three early-stage founders managing uncertainty...

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