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00:27:15

Transcription: [00:27:15]
{SPEAKER name="José Andrés"}
I imagine that France had a big influence on you.

[00:27:18]
{SPEAKER name="Alice Waters"}
It did.

{SPEAKER name="José Andrés"}
I imagine that the life in the streets, those amazing markets— you travelled to Turkey, you were influenced by Turkey.

[00:27:28]
But you are back in Berkeley and you open that place.

[00:27:36]
What you dream back in 1971, of what that place could be? And how it differs from what it has become?

[00:27:48]
{SPEAKER name="Alice Waters"}
Well, I really just wanted a place to eat for myself and my friends. And that's the truth— I still want a place to eat for myself and my friends.

[00:28:05]
I didn't have any great expectations about it.

[00:28:08]
I was a disillusioned, very political person coming from Berkeley in the sixties,

[00:28:18]
and I was teaching school, but I wasn't very successful with the kids, I was very impatient, and,

[00:28:27]
but I had this idea of a simple place that served real food.

[00:28:33]
And I didn't know what that was except I had a taste in my mind.

[00:28:36]
And I still have a taste in my mind of the wild strawberries I ate in France,

[00:28:43]
The creme fraiche, the oysters on the half-shell, I felt like I had never eaten anything in my whole life.

[00:28:51]
Not anything. I was just kind of afraid of food

[00:28:55]
and I just kept it an arm’s length.

[00:28:58]
But when you go into a culture, and I'm sure it's the culture of Spain back then,
when people, you know,

[00:29:07]
were engaged in the cooking of food for dinner and lunch for their families and friends

[00:29:17]
they had — went to simple restaurants to eat

[00:29:24]
and there were farmers markets everywhere, around every corner, and it seemed

[00:29:27]
to be just part of a rich, and meaningful life.

[00:29:32]
and I didn’t know what — I just knew that food was part of that food was part of that sort of big cultural experience

[00:29:41]
and that's what i wanted to do.

[00:29:44]
{SPEAKER name="José Andrés"}
Around probably twelve years ago I had the opportunity with my wife to go to Chez Panisse in a train to Napa Valley

[00:29:54]
I called to make reservation to the restaurant, and obviously they are always full,

[00:29:59]
but luckily for us, many years later, it was 1980, you opened

[00:30:03]
Chez Panisse,

[00:30:05]
{SPEAKER name="Alice Waters"}
Upstairs.

[00:30:05]
{SPEAKER name="José Andrés"}
After 71 you open upstairs, the Chez Panisse cafe.
I ate there with my wife.

[00:30:11]
How many of you, you’ve been to Chez Panisse?

[00:30:13]
How many of you in your life?

{SPEAKER name="Alice Waters"}
[00:30:14]
{SPEAKER name="Alice Waters"}
Oh!
[[laughter]]

[00:30:15]
{SPEAKER name="Alice Waters"}
A lot of them!

{SPEAKER name="José Andrés"}
[00:30:19]
Great.
I went there, we order this Monterrey Baby Squid

[00:30:25]
{SPEAKER name="Alice Waters"}
Um-hmm.

{SPEAKER name="José Andrés"}
[00:30:26]
they were roasted briefly in the wood-burning oven.

[00:30:30]
I remember we ordered three order — we, we got three orders of those.

[00:30:36]
And the waiter told us “Sir, we need to leave some for the other people.”
[[laughter]]

[00:30:42]
But

[00:30:43]
One of the things, as a person, probably as a chef

[00:30:44]
that taught me, “Come on, that cannot be true!”

[00:30:52]
And believe me, I didn’t say that in a good way,

[00:30:54]
is when I ordered the serve, and I get, two clementines in a plate.

[00:31:00]
and two dates.

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