Chez Panisse: Alice Waters

How I Built This with Guy Raz

Guy Raz | Wondery

Business

4.8 • 31.1K Ratings

🗓️ 8 April 2019

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

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.

Transcript

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0:00.0	Hey, Prime Members, you can listen to how I built this early and ad-free on Amazon Music.
0:07.0	Download the app today.
0:09.0	New Year's is here, and with it brings the possibility of change.
0:13.0	As one behavioral scientist put it, first starts are really powerful.
0:17.0	So as you head into 2023, LifeKit is a great resource to help you plan your life and tackle changes, both big and small.
0:24.0	Listen to the LifeKit podcast from NPR.
0:27.0	You know, I had never had a wild strawberry.
0:33.0	They were tiny, and they were so intensely flavored.
0:39.0	And you were served a big plate of them with a little picture of cream on the side and a bowl of sugar if you needed it.
0:47.0	And I couldn't have enough of them, and I wondered where they came from.
0:54.0	And they told me you have to go out in the woods and pick them.
1:03.0	From NPR is how I built this.
1:06.0	A show about innovators, entrepreneurs, idealists, and the stories behind the movements they built.
1:14.0	I'm Guy Raazan on the show today.
1:16.0	How Alice Waters created the farm to table movement from her California restaurant and sparked a global revolution in the food industry.
1:33.0	So if you open up the latest edition of the famous Michelin Guide to the San Francisco Bay Area,
1:39.0	you will find 57 restaurants in and around San Francisco that have been granted one, two, or three stars by the notoriously fussy Michelin reviewers.
1:50.0	Getting a Michelin star can turn a sleepy little bistro into the kind of restaurant that takes reservations six months out.
1:58.0	The kind of place that is essentially impossible to get into.
2:02.0	These are considered to be the most innovative and inspiring palaces of food in the world.
2:08.0	But one restaurant, perhaps one of the most famous in America that does not appear on Michelin's list, is located in a converted old house in Berkeley, California.
2:19.0	It's called Chapinise, and today it's the kind of place where to do Berkeley parents might take their children during a visit, or the kind of restaurant food tourists will seek out, mainly because of its contribution to modern cooking.
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