Examples of Alice Waters
Alice Waters would like Jeff Bezos to tear up Whole Foods stores and start over.
(Micheline Maynard, Contributor http://www.forbes.com/sites/michelinemaynard/ in Forbes - Entrepreneurs, )
They toted the single, successful crop to Whole Foods and Alice Waters of Chez Panisse.
(Forbes - Entrepreneurs, )
She was also a pastry chef for Alice Waters' Café Fanny in Berkeley and was a cheese maker at Cowgirl Creamery.
(Betty Hallock in Los Angeles Times - Daily Dish, )
In 'Coming to My Senses,' Alice Waters reveals the misadventures that led to her "counterculture" restaurant, Chez Panisse.
(USA TODAY in USA Today - Entertainment, )
As chef de cuisine of Chez Panisse from 1972 to 1978, he made the famed restaurant in Berkeley, California, what it was, but it's only founder Alice Waters' name that people associate with it.
(The Denver Post - Entertainment, )
Cook the Farm, a new residential program at an old-world cooking school in rural Sicily, is keeping alive culinary traditions celebrated by renowned visiting chefs like Grant Achatz and Alice Waters.
(The Wall Street Journal - Lifestyle, )
Rodgers ran a nice restaurant, but she was neither first with urban rustic cuisine -- that would be her mentor Alice Waters -- nor the first to populate her wine list with obscure labels from Italy and the Rhone.
(Jonathan Gold in Los Angeles Times - Daily Dish, )
It's not often presidents appear star-struck, but on Thursday, President Obama sounded giddy while surrounded by luminaries including Stephen King and Berkeley chef Alice Waters as he honored them at the White House for their contributions to American culture.
(Los Angeles Times - National News, )
Science and Food: On Thursday, Alice Waters of Chez Panisse and the Edible Schoolyard will be heading to UCLA where she, along with chef David Binkle, director of food services for the L.A. Unified School District, and Dr. Wendy Slusser, professor of pediatrics at UCLA, will discuss school lunches and edible gardens at “Edible Education,” the second event in UCLA’s "Science and Food" public lecture series.
(Caitlin Keller in Los Angeles Times - Daily Dish, )
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