Alice Waters • Alice Waters, chef, author, and the proprietor of Chez Panisse, is an American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally.
She is a passionate advocate for a food economy that is “good, clean, and fair.” Over the course of nearly forty years, Chez Panisse has helped create a community of scores of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients.
In 1996, Waters’ commitment to education led to the creation of The Edible Schoolyard at Berkeley’s Martin Luther King, Jr., Middle School: a one-acre garden, an adjacent kitchen-classroom, and an “eco-gastronomic” curriculum. By actively involving a thousand students in all aspects of the food cycle, The Edible Schoolyard is a model public education program that instills the knowledge and values we need to build a humane and sustainable future. The program is nationally recognized for its efforts to integrate gardening, cooking, and sharing school lunch into the core academic curriculum. Alice established The Chez Panisse Foundation in 1996 to support the Schoolyard and encourage similar programs that use food traditions to teach, nurture, and empower young people. The success of The Edible Schoolyard led to the School Lunch Initiative, whose national agenda integrates a nutritious daily lunch and gardening experience into the academic curriculum of all public schools in the United States.
Waters is Vice President of Slow Food International, a nonprofit organization that promotes and celebrates local artisanal food traditions and has 100,000 members in over 130 countries. She is the author of eight books, including The Art of Simple Food: Notes and Recipes from a Delicious Revolution.
Alice Waters’ honors and affiliations
• Inductee, California Hall of Fame, 2008
• Co-recipient, with Kofi Annan, Global Environmental Citizen Award, 2008
• Member, American Academy of Arts and Sciences, 2007
• Lifetime Achievement Award, Restaurant magazine’s World’s 50 Best Restaurants, 2007
• Founder, Sustainable Food Program at the American Academy in Rome, 2006
• Force for Nature Award, Natural Resources Defense Council, 2004
• Best Restaurant in America, Gourmet magazine, 2001
• Founder, Yale Sustainable Food Project, Berkeley College, Yale University, New Haven, Connecticut, 2003
• Vice President, Slow Food International, Bra, Italy, 2003
The Name of our Restaurant is “Simplicity at The Mast Farm Inn”. Gourmet organic fine dining. "Slow Food In A Fast World". Simplicity at The Mast Farm Inn was selected from among hundreds of fine dining restaurants in North Carolina, and awarded 4th place in 2010, and 2nd Place in 2011, for "The Best Dish in North Carolina Award". Best Dish is North Carolina’s Official State Restaurant Competition presented every year by The North Carolina Department of Agriculture & Consumer Services and sponsored by Our State Magazine.
Like Michael Pollan, Alice Waters, Frank Stitt, Joel Salatin and Barbara Kingsolver, We also want to make your food like food was made before it was trucked cross country wearing pesticides and flavoring rather than freshness and natural flavor, from a time before life offered so many selections and options. Sometimes less is more. Simpler also means fewer wasteful choices, more natural variety, slow food, slower dining, local produce, traditions and taking the seasons into consideration. For more information on Simplicity & Slow Food Click Here