Your education, your influences, etc.
Posted 28 August 2002 - 09:57 PM
About Chez Panisse, did your experience there have any discerable effect on your cooking? What did you think about food in Calfornia in 1987? I would have advised you too to France, but in retrospect I think you may have made the much wiser choice. Care to comment?
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
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Posted 30 August 2002 - 11:33 AM
My visit to Chez Panisse was thje briefest but revelatory. Access to local farms, markets and other small producers was such an important part of Chez Panisse and Alice Waters set this very much as one of the most important principles tyhat we should be reminded of, long before it made it to the East Coast let alone English cities