Alice Waters - Food Revolutionary

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I get such a kick out of Alice Waters and her passion for food.

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Alice Waters, the founder of Chez Panisse in Berkeley, Calif., is credited with revolutionizing American cooking in the 1970s and '80s. More than any other single figure, she was instrumental in developing New American Cuisine — an adventurous, frequently improvisational use of the finest American ingredients, and a simple and straightforward approach to their preparation.
Through her restaurant and as the author or co-author of many cookbooks, and with dishes like whole baked garlic with white cheese and peasant bread, smoked trout and chervil butter, and ragout of wild mushrooms with veal stock and red wine, Ms. Waters helped change the American palate, inspiring a devotion to seasonal cooking and local organic ingredients. As chefs around the country followed her lead, Chez Panisse, which she had opened to entertain friends, became a shrine to the new style of cooking and a culinary mecca.

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The above text is courtesy of The New York Times (click to see video).

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