I eat meat, but no meat that isn't pastured is acceptable, and we probably need to eat a whole lot less.

Alice Waters

Alice Waters

Profession: Chef
Nationality: American

Some suggestions for you :

English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.

I'm unwilling to eat food that has been adulterated.

I'm an optimist. I'm hopeful.

We eat every day, and if we do it in a way that doesn't recognize value, it's contributing to the destruction of our culture and of agriculture. But if it's done with a focus and care, it can be a wonderful thing. It changes the quality of your life.

Buy foods from nearby farms and have that food served in the cafeteria.

A lot of equipment can get in the way of the connection with food, with touching and feeling.

I'm always changing my work, as there are endless ways to think about food.

I wanted people to come to the restaurant and feel at home, so I put it in a house.

Food culture is like listening to the Beatles - it's international, it's very positive, it's inventive and creative.

Food isn't like anything else. It's something precious. It's not a commodity.

I think health is the outcome of finding a balance and some satisfaction at the table.

First, kids should be involved in the production of their own food. They have to get their hands in the dirt, they have to grow things. They also have to become sensually stimulated, and the way to begin is with a bakery.

If we don't preserve the natural resources, you aren't going to have a sustainable society. This is not something for Chez Panisse and the elite of San Francisco. It's for everyone.

When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.