Editing Chez Panisse (section)

== History ==

The restaurateur, author, and food activist [[Alice Waters]] opened Chez Panisse in 1971 with the film producer Paul Aratow, then a professor of [[comparative literature]] at the University of California, Berkeley. It is named for a character in [[Marcel Pagnol]]'s {{ill|Marseille Trilogy|fr|Trilogie marseillaise}}.<ref>{{cite book|contributor-first=Alice|contributor-last=Waters|contributor-link=Alice Waters|contribution=Foreword|page=7|last=Pagnol|first=Marcel|author-link=Marcel Pagnol|title=My Father’s Glory ; and, My Mother’s Castle: Memories of Childhood|translator-last=Barisse|translator-first=Rita|translator-link=Rita Barisse|date=1986|publisher=[[Farrar, Straus and Giroux|North Point Press]]|location=San Francisco, CA|isbn=0-86547-256-4|quote=My partners and I decided to name our new restaurant after the widower Panisse, a compassionate, placid, and slightly ridiculous marine outfitter in the Marseille trilogy, so as to evoke the sunny good feelings of another world that contained so much that was incomplete or missing in our own—the simple wholesome good food of Provence, the atmosphere of tolerant camaraderie and great lifelong friendships, and respect for both the old folks and their pleasures and for the young and their passions.|quote-page=7}}</ref><ref name="McNamee">''Alice Waters & Chez Panisse'', Thomas McNamee, The Penguin Press, 2007.</ref> They set up the restaurant and its menu on the principle that it was of primary importance to use food that was fresh and in season, grown locally, [[organic agriculture|organically]] and [[Sustainable agriculture|sustainably]]. They deemphasized low prices and making available a variety of products unrelated to the season of the year, which is incompatible with growing food locally.  Because the ingredients were procured locally in California, the food to some degree took on a very Californian character, hence helping create California cuisine.

Victoria Wise was the first chef.<ref>{{Cite web|url=https://www.thesecondlunch.com/tag/pig-by-the-tail/|title=pig by the tail &#124; The Second Lunch|first=Sam|last=Tackeff|accessdate=Jul 13, 2019}}</ref><ref>{{Cite web|url=https://wisekitchen.wordpress.com/about/|title=Victoria Wise|date=Jan 29, 2010|accessdate=Jul 13, 2019}}</ref> Waters and the restaurant began building up their network of local producers. Many of these local farmers, ranchers, and dairies continue to provide the restaurant with the majority of its ingredients today.<ref name="McNamee" /><ref>Chez Panisse website|accessdate = 2010-10-27</ref> This approach was extremely innovative.<ref>{{Cite web|title=Fifty Years Ago, Berkeley Restaurant Chez Panisse Launched the Farm-to-Table Movement|url=https://www.smithsonianmag.com/innovation/fifty-years-ago-berkeley-restaurant-chez-panisse-launched-farm-table-movement-180978181/|access-date=2021-11-06|website=Smithsonian Magazine|language=en}}</ref> Later chefs de cuisine were [[Jeremiah Tower]] and Paul Bertolli and Jean-Pierre Moulle. The building was remodeled twice following fires in 1982 and 2013.<ref>{{Cite web|url=https://www.dailycal.org/2013/06/24/chez-panisse-to-reopen-monday-after-march-fire/|title=Chez Panisse to reopen Monday after March fire|first=Lydia Tuan |last=Staff|date=Jun 24, 2013|website=The Daily Californian|accessdate=Jul 13, 2019}}</ref>