Alice Waters: Mother of California Cuisine

When choosing a famous chef, I should choose a famous person like Paula Dean, Gordon Ramsey or Anthony Bourdain. (At least that way, I will be doing many resumes, abstracts, and different multimedia collaborations.) You are a wonderful chef and have a good reputation for yourself I will mind. But they are all "free size" chefs. Each of them has wonderful talent and excellent television celebrities. But what did they do to improve our industry? What did they do to revitalize some of the food?

In the Bay Area in 1980, Chez Alice Waters of Shez Paris and Edwardo of Prego started trying the idea of ​​Pizza in the form of California, but when Radu made a pie with mustard, pepper, Bolognese without knowing Wolfgang Puck named Pizzahev of Spago symbolizes pizza as a fine dish. Three years later, LaDou was invited to design the menu of California Pizza Kitchen. Thanks to Thai style chicken pizza and grilled chikimpai which changed game rules, it is the national ambassador of California pizza and became the first choice in the Midwest home dating. It is a product. Today, the word "California pizza" is temporarily useless. The place which used the fresh and innovative local ingredients became a new name. pizza

I do not like the word California. Alice Waters of Food Fairy God Mother created a broader term to paraphrase the local, seasonal, freshly farmer market-led fusion foods influenced by France, Japan, Mexico and Italy. . As a political act (#realfood # eatclean # wholepaycheck), and as an art creative meal (fuccbois is a social custom in the era of television programs such as cupcakes, chefs, iron chefs, etc. in this quirky food and entertainment I like social things) California food has risen to a height that other companies can not follow