Self-described "food revolutionary" Alice Waters made her mark on the restaurant industry in 1971, when the iconoclastic master chef launched her "counter-culinary" career as a protest against the then-mainstream bill of fare. Her mission culminated in the establishment of Chez Panisse in Berkeley, CA, a one-of-a-kind eatery which took great pains to fashion food to please the individual palate, rather than cater to the masses. Waters' environment-friendly brand of socioeconomic commitment extended to strict supervision of ...
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Self-described "food revolutionary" Alice Waters made her mark on the restaurant industry in 1971, when the iconoclastic master chef launched her "counter-culinary" career as a protest against the then-mainstream bill of fare. Her mission culminated in the establishment of Chez Panisse in Berkeley, CA, a one-of-a-kind eatery which took great pains to fashion food to please the individual palate, rather than cater to the masses. Waters' environment-friendly brand of socioeconomic commitment extended to strict supervision of her food suppliers, one of whom claimed that "Going to [Waters'] restaurant is like going to church." Among the friends and patrons of Waters interviewed in this 60-minute documentary are Ruth Reichl, editor of Gourmet magazine (which voted Chez Panisse the best U.S. restaurant of 2001), and anti-establishment essayist Calvin Trillin. Alice Waters and Her Delicious Revolution originally aired as part of the PBS American Masters anthology. Hal Erickson, Rovi
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