Alice Louise Waters is an American chef, restaurateur, activist, and author. She is the owner of Chez Panisse, a Berkeley, California, restaurant famous for creating the farm-to-table movement and for pioneering California cuisine, which she opened in 1971.
California cuisine is a food movement that originated in California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
Chez Panisse is a Berkeley, California, restaurant, known as one of the inspirations for the style of cooking known as California cuisine. Restaurateur, author and food activist Alice Waters opened Chez Panisse in 1971 with film producer Paul Aratow, then professor of comparative literature at the University of California, Berkeley. The restaurant emphasises ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.
Odessa Piper is an American restaurateur and chef.
Paul Joseph Bertolli is a chef, writer, and artisan food producer in the San Francisco Bay Area, in California.
California-style pizza is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza in the rest of the country. It is served in many California Cuisine restaurants. Such restaurant chains as California Pizza Kitchen, Round Table Pizza, Extreme Pizza, and Sammy's Woodfired Pizza are four major pizza franchises associated with California-style pizza.
Jeremiah Tower is an American celebrity chef who, along with Alice Waters and Wolfgang Puck, has been credited with pioneering the culinary style known as California cuisine. A food lover from childhood, he had no formal culinary education before beginning his career as a chef.
Stars was a landmark restaurant in San Francisco, California, from 1984 through 1999. Along with Spago, Michael's and Chez Panisse, it is considered one of the birthplaces of California cuisine, New American cuisine and the institution of the celebrity chef.
The Acme Bread Company is a Berkeley, California-based bakery that is one of the pioneers of the San Francisco Bay Area's "Bread Revolution," which in turn created the modern "artisan bread" movement in America, and remains a "benchmark" for commercial handmade bread.
The Gourmet Ghetto was a colloquial name for the business district of the North Berkeley neighborhood in the city of Berkeley, California, known as the birthplace of California cuisine. Other developments that can be traced to this neighborhood include specialty coffee, the farm-to-table and local food movements, the rise to popularity in the U.S. of chocolate truffles and baguettes, the popularization of the premium restaurant designed around an open kitchen, and the California pizza made with local produce. The business district, also known as Gourmet Gulch, is sometimes more formally referred to as "North Shattuck." After coalescing in the mid-1970s as a culinary destination, the neighborhood received its "Gourmet Ghetto" nickname in the late 1970s from comedian Darryl Henriques. Early, founding influences were Peet's Coffee, Chez Panisse and the Cheese Board Collective. Alice Medrich began her chain of Cocolat chocolate stores there.
The Culinary Revolution was a movement during the late 1960s and 1970s, growing out of the Free Speech Movement, when sociopolitical issues began to profoundly affect the way Americans eat. The Culinary Revolution is often credited to Alice Waters, the owner of Chez Panisse restaurant in Berkeley, California
Richard Blais is an American chef, television personality, restaurateur and author. He appeared on the reality show cooking show Top Chef, and is known for his take on classic American cuisine. Blais was the runner-up for the fourth season of Top Chef and returned several seasons later to win Top Chef: All-Stars.
Daniel Patterson is an American chef, restaurateur, and food writer, considered a leading proponent of California cuisine.
Farm-to-table is a social movement which promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer. This might be accomplished by a direct sales relationship, a community-supported agriculture arrangement, a farmer's market, a local distributor or by the restaurant or school raising its own food. Farm-to-table often incorporates a form of food traceability where the origin of the food is identified to consumers. Often restaurants cannot source all the food they need for dishes locally, so only some dishes or only some ingredients are labelled as local.
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution".
Frank Stitt III is the owner and executive chef of Highlands Bar and Grill, Bottega Restaurant, Bottega Cafe, and Chez Fon Fon in Birmingham, Alabama. He was inducted into the James Beard Foundation's "Who's Who of Food and Beverage" in 2011. He was also named the "Best Chef in the Southeast" in 2001, and was a 2008 finalist for its national "Outstanding Chef" award. His flagship restaurant Highlands Bar and Grill was selected the winner of the "Outstanding Restaurant" award in 2018. Also his pastry chef Dolester Miles was the winner of "Outstanding Pastry Chef" in 2018.
Baja Med is a term conceived by Chef Miguel Ángel Guerrero that refers to fusion cuisine of Mexican cuisine, such as chicharrón and cotija cheese, with those of Mediterranean, such as olive oil, and Asian cuisine, such as lemongrass. Baja Med dishes showcase the fresh produce and seafood of Baja California.
Peggy Smith is the co-founder of Cowgirl Creamery along with Sue Conley.
The Daily Dose Cafe is an organic cafe and espresso bar in downtown's Arts District in Los Angeles, California, United States, best known for its farm-to-table inspired style of cooking known as California cuisine. Restaurateur, food activist, and chef Sarkis Vartanian opened the cafe in 2012, dedicated to serving organically produced food, artisan coffees, home made baked goods, and nutritionally balanced classic meals. All ingredients come from their regional farm, community gardens, local vendors, and farmer's markets to make regional organic produce more accessible to the industrial Downtown community of Los Angeles in the ethos of the slow food movement.
Samin Nosrat is an American chef, TV host and food writer. She is the author of the James Beard Award–winning New York Times Bestselling cookbook Salt Fat Acid Heat and host of a Netflix docu-series of the same name. Until February 2021, she was a columnist for The New York Times Magazine.
