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Alice Waters: Culinary Arts
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In case you haven't heard, Alice Waters is in Middle America. Readers who got through the lengthy piece on her (mis)adventures in the midwest—where she's not nearly the celebrity she is here—were treated to a fun fact in the article's last section: she has an iPhone. [Chron]
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Glander trained under chefs such as Jean Georges Vongerichten and Alice Waters, and received an Associate's Degree in Culinary Arts from the Culinary Arts Institute in Hyde Park, New York. Before coming to Blackberry Farm, he worked with Chef Gabriel Kreuther to open Atelier at the Ritz Carlton Central Park South and The Modern. Glander's latest venture brings him to the rolling hills of eastern Tennessee, where childhood summers became culinary foundations during visits with his aunt -- developing his tastes for seasonal, farm fresh cuisine.
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During the 1970s, more and more women were leaving the kitchen and entering the workplace, but Alice Waters decided to stay behind and raise her daughter, Fanny. Her eventual success makes her a role model for mothers entering the culinary workplace—as well as later-in-life chefs for whom a culinary career is a viable Plan B.
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