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Relentless idealism for tough times
Chefs at even the highest-end restaurants were still using frozen meat and produce in 1971, the year that Alice Waters founded Chez Panisse, in Berkeley, California. It was the perfect moment to break culinary ground with her fresh, simply prepared food. Influenced by dishes she had tasted in Europe and Turkey, and featuring local ingredients, her style of cooking became known as California cuisine. Waters went on to launch a sociopolitical movement based on her ideas about food and community, fueling her own commercial success and making room for others in the industry to follow her example. In an interview, she answers various questions, including: 1. You've always given top priority to high-quality ingredients. Have you had to change your mind-set now that we're in a full-blown recession? 2. Many people would call Chez Panisse a luxury business. What sorts of things are you doing to survive the downturn? 3. What were some of the business challenges you faced when you started the restaurant?. Conversation with Alice Waters.Printed journal
Ketersediaan
| Call Number | Location | Available |
|---|---|---|
| PSB lt.dasar - Pascasarjana | 1 |
| Penerbit | Harvard Business School Publishing., |
|---|---|
| Edisi | - |
| Subjek | Restaurants Entrepreneurs Business models Management styles Market strategy Recipes |
| ISBN/ISSN | 178012 |
| Klasifikasi | - |
| Deskripsi Fisik | - |
| Info Detail Spesifik | - |
| Other Version/Related | Tidak tersedia versi lain |
| Lampiran Berkas | Tidak Ada Data |