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Q: famous chef who is also health/nutrition focused? ( Answered,   3 Comments )
Question  
Subject: famous chef who is also health/nutrition focused?
Category: Health > Fitness and Nutrition
Asked by: deeper-ga
List Price: $50.00
Posted: 28 Jun 2005 15:12 PDT
Expires: 28 Jul 2005 15:12 PDT
Question ID: 538018
I need the name of  three "famous" chefs who are also health conscious
(and you get an even bigger tip if they are also a gardener too!). I
need chefs who are engaging and famous (Emeril)... or up and coming
(Alton Brown), but who focus more on the nutritional and health value
of food/cooking than on the mere display and presentation of the food.
Someone like Graham Kerr -- so you can't count him as 1 of your 3
chefs ...:)

Request for Question Clarification by czh-ga on 29 Jun 2005 00:52 PDT
Hello deeper-ga,

I see that jackburton-ga has answered your other question.

http://answers.google.com/answers/threadview?id=538002
Q: famous chef who is also health conscious?

Do you want an answer to this question as well? If yes, I'm sure we
can come up with three more chefs.

Or, do you consider this a duplicate? If yes, I suggest that you close it. 

I look forward to your clarification.

~ czh ~
Answer  
Subject: Re: famous chef who is also health/nutrition focused?
Answered By: czh-ga on 29 Jun 2005 03:45 PDT
 
Hello deeper-ga,

This was a very enjoyable research project. There is so much going on
in the culinary world regarding chefs using only the freshest
ingredients, choosing organically grown produce and working with local
farmers, cheese and wine makers and boutique animal farms that
emphasize health and nutrition that it was difficult to choose three
special chefs.

The first chef that immediately came to mind was Alice Waters of Chez
Panisse. She is the founder of modern California (possibly American)
cuisine. She started the trend to using the freshest ingredients,
working with local growers and educating the community about healthful
eating. She is currently involved with the Edible Schoolyard project
to teach kids how to grow and prepare their own food and get them
enthusiastic about eating healthy the rest of their lives.

Another chef that I?d read about in the past few years that is also
starting a revolution is Roxanne Klein. She had a five star restaurant
that served only raw food. She expressed her philosophy in a unique
style of ?cooking? which was surprisingly successful. And yet, her
restaurant failed because she started an extremely successful take-out
operation next door. I?m sure that she will come back with new ideas
and a new restaurant soon.

Finally, I chose Ryan Hardy of The Coach House in Martha?s Vineyard,
Massachusetts because he epitomizes the up-and-coming generation of
young chefs who are cooking lighter, using local ingredients and
concentrating on exuberant, innovative and healthful cooking.

I?ve included a few links about each of these chefs. If you want to
learn more about them there is lots more material available. They are
all high profile.

I hope you?ll have as much fun reading about these chefs as I had researching them.

All the best.

~ czh ~



=========================================
ALICE WATERS ? CHEZ PANISSE, BERKELEY, CA
=========================================

http://www.chezpanisse.com/alice.html
http://www.chezpanisse.com/commit.html
http://www.chezpanisse.com/drevolution.html
http://www.chezpanisse.com/cpfoundation.html
Alice Waters
Executive Chef and Owner, Chez Panisse

-------------------------------------------------


http://www.edibleschoolyard.org/homepage.html
The Edible Schoolyard

The Edible Schoolyard, in collaboration with Martin Luther King Junior
Middle School, engages 950 public school students in a one-acre
organic garden and a kitchen classroom. Using food as a unifying
concept, students learn how to grow, harvest, and prepare nutritious
seasonal produce. Experiences in the kitchen and garden foster a
better understanding of how the natural world sustains us, and promote
the environmental and social well being of our school community.

-------------------------------------------------


http://www.pbs.org/wnet/americanmasters/database/waters_a.html
Alice Waters by Ruth Reichl

Alice Waters lies in bed at night worrying about what to feed you. She
knows that she can make you happy. She also knows, in her hidden
heart, that if she can find the perfect dish to feed each person who
comes to her door, she can change the world.

Every great cook secretly believes in the power of food. Alice Waters
just believes this more than anybody else. She is certain that we are
what we eat, and she has made it her mission in life to make sure that
people eat beautifully. Waters is creating a food revolution, even if
she has to do it one meal at a time.

-------------------------------------------------


http://myhero.com/myhero/hero.asp?hero=alicewaters
Business Hero ? Alice Waters

To supply the restaurant, Waters bought only food grown in accordance
with the principles of sustainable agriculture. Since it opened in
1971, the fixed-price menus offered nightly at Chez Panisse have
consisted only of fresh ingredients, harvested in season, and
purchased from local farmers.

    By pursuing one goal, Waters has accomplished another: she has
successfully established relationships with local farmers and become
an integral part of the agricultural community (she serves on the
board of one of the farmers' markets). In this way she has
demonstrated how a restaurant can thrive while contributing to the
general welfare of a community.

In 1996, inspired by The Garden Project at the San Francisco County
Jail, Waters decided to apply her principles to education. The Edible
Schoolyard Project became Waters' new passion. The project began at
the Martin Luther King Middle School in Berkeley. The idea was to
transform some land near the school into a garden and, in the process,
to teach local school children about food and agriculture, to
reacquaint them with the land. Because funding was unavailable, Waters
asked parents and members of the business community for help.

The student garden staff has already enjoyed several years' worth of
harvest, and has started growing an herb garden that includes tea and
medicinal herbs. Agricultural practices are constantly being revised
and updated. Every year the Edible Schoolyard staff attends the
Ecological Farming Conference in Monterey.

-------------------------------------------------


://www.google.com/search?num=100&hl=en&lr=&c2coff=1&biw=780&q=alice+waters+garden
Search Results: < alice waters garden >



====================================================
RYAN HARDY -? THE COACH HOUSE, MARTHA?S VINEYARD, MA
====================================================

http://www.myriadrestaurantgroup.com/mrg_press/2004/07/inspiration_fro.html
Inspiration from the Garden; Top Chefs Tell How Their Gardens Have
Grown and Become Key to Their Cooking
by Marge Perry
July 2004

Returning to His Roots
"As a young kid, I couldn't wait until late summer, when I could have
fresh peaches--they're my first love," says Ryan Hardy, chef at The
Coach House on Martha's Vineyard, Massachusetts. "The flavor of a
[just-picked] peach was what made me want to get in this business."

Hardy grew up eating foods fresh from the garden. "We were forced as
kids to go out and kill the weeds," he jokes. "But it left an
impression on me. Being able to spend time by myself outside--picking
weeds is as much fun for me as tilling. Nothing matches the feeling of
seeing something grow that you've planted from seed."

When Hardy first came to the Coach House in 2002, there was no garden.
"I lived in cities where 1 couldn't have a garden, so 1 really took
advantage when I moved someplace where 1 could grow again. Also, most
people don't realize that herbs are more expensive than meats and
fish, and you can grow them in a small amount of space with minimal
effort. So obviously, I wanted my own herb garden. Then, well, you
can't grow basil without tomatoes, and tomatoes grow so well here . .
."

And so his garden continues to grow.

-------------------------------------------------


http://www.jamesbeard.org/events/2004/03/004.shtml
Best Hotel Chefs of America

Ryan Hardy
The Coach House at the Harbor View Hotel | Edgartown, MA

Hardy?s inspiration probably comes from the time he spent working at
the Myriad Restaurant Groups?s San Francisco restaurant, Rubicon,
while a student at the California Culinary Academy. There, he worked
with chef Scott Newman and James Beard Award?winning sommelier Larry
Stone, developing his knowledge of the cheese course and his
understanding of the importance of food-and-wine pairings. When he
left Rubicon, Hardy went on to become sous-chef under Charles Dale at
his acclaimed Aspen eatery, Renaissance. Dale quickly recognized the
young chef?s talent and tapped him to become the executive chef at his
new restaurant, Rustique, where Hardy earned numerous accolades and a
spot on Esquire?s annual list of the Top 20 Restaurants in America.
Esquire?s John Mariani wrote, ?Chef Ryan Hardy has gone beyond the
clichés of the French bistro with an array of dishes that challenge
his clientele to take a bit of a chance.?

-------------------------------------------------


http://www.findarticles.com/p/articles/mi_m3190/is_11_39/ai_n13477287
Ryan Hardy: celebrating laurels of Vineyard's local growers
Nation's Restaurant News,  March 14, 2005  

On Martha's Vineyard, where chef Ryan Hardy lives and works, he has
forged relationships with more than a dozen local growers--from
scallop divers to heirloom-pig breeders. Hardy also has become a
producer himself, developing a line of artisanal goat's milk cheeses
that now are served at restaurants around the country, including
several properties of Myriad Restaurant Group, such as Tribeca Grill
in New York and Rubicon in San Francisco, where Hardy once worked. The
Coach House, located at the Harbor View Hotel, also is managed by New
York-based Myriad. Since Hardy joined The Coach House in 2002, the
restaurant has become known as a showcase for the natural bounty of
the island.

-------------------------------------------------


http://www.ediblecapecod.com/pages/articles/spring2005.htm
A Palate of His Own
The Making of a New England Bistro by a Kentucky-born Chef

One problem with using local foods was that the restaurant did not
have any existing relationships with Vineyard farmers and fishermen.
The farmers were a little suspicious of the restaurant because it was
large and corporate, which they equated to 'slow payers'. Also, the
kitchen staff was leery of dealing with local producers because of
concerns about cost, quality, and reliability of deliveries.
To break the ice with local producers Ryan used an age-old approach -
he fed them well. In early 2003 he started featuring weekly specials
and made a point of inviting fishermen and farmers. This increased the
restaurant's winter revenue and gave Islanders a chance to get to know
Ryan. Specials included menus that emphasized local dishes and
classics like boiled beef dinner (a "pot of love" Ryan calls it), and
creative meals with a southwestern flair, a nod to Ryan's stint in
Santa Fe. He also invited farmers in for a cheese making session later
that spring.



=======================================
ROXANNE KLEIN ? ROXANNE?S, LARKSPUR, CA
=======================================

http://starchefs.com/chefs/RKlein/html/index.shtml
Roxanne Klein
Roxanne Klein is the owner/executive chef of Roxanne?s, a fine dining
restaurant in Larkspur, California that offers gourmet organic living
foods cuisine. Perhaps the only restaurant in the country to elevate
living foods to the highest culinary level, Roxanne's emphasizes
sensual flavors, healthy lifestyle and ecological sustainability.
Founded by Roxanne and Michael Klein, Roxanne's is popularizing the
living foods movement by applying the talents of professionally
trained chefs from top restaurants to the preparation of this
innovative cuisine.

http://starchefs.com/chefs/RKlein/html/philosophy.shtml
Living foods cuisine focuses on using specific techniques to obtain
the maximum nutritional value from ingredients, nutritional value that
is generally destroyed through conventional cooking. As such, living
foods are not cooked in a traditional sense. Rather, they are put
through a variety of alternative processes that combine and intensify
flavors and create a variety of textures, while retaining the original
food's true nutritional value. These methods include the application
of low heat (118° F or less), soaking, blending and straining. Special
equipment is used in these techniques, including low temperature
convection ovens, blenders, food processors and juicers. Roxanne Klein
and her team have mastered the use of these tools and techniques,
successfully creating elaborate, flavorful, masterfully rendered
dishes while retaining all of the essential nutrients found in
uncooked foods.

-------------------------------------------------


http://www.rawfoodinfo.com/articles/art_rawsophis.html
Raw Sophistication: The Great Cooks Discover Noncooking
From New York Times Article
April 11, 2001
Dining Out Section

LOS ANGELES -- FIRE, they say, is the enemy. They are a small, but
increasingly influential group of culinary zealots (mostly in
California, of course, but traveling a lot and proselytizing along the
way), who have become so extreme in their vegetarianism that they
refuse to eat food touched by heat - for fear of destroying the
nutrients.

They challenge conventional science with the power of their conviction
and a gift for persuading even vegetarians that there is still more
wrong with food than anyone might have thought. And their
persuasiveness is leading some of the best chefs in the country to
turn off their stoves.

-------------------------------------------------


http://www.roxannes-restaurant.com/archive/sfc_040902.htm
Sunday, April 7, 2002
Raw never tasted so good 
Roxanne Klein's Larkspur restaurant is revolutionizing vegetarian cuisine

Roxanne Klein of Roxanne's in Larkspur is reinventing cooking. 
If you want to call it that. 

Nothing in her kitchen is heated above 118 degrees, the point when
some believe enzymes in food begin to degenerate and cause harm to the
body. There's a whole philosophy behind this cuisine, but for Klein
it's more about sensuality and bringing out the best in food.

At first, it's hard to suppress a laugh: How can raw products be a
"cuisine, " much less palatable? However, when you taste her intricate
creations it may be hard to suppress a gasp of delight. She has
invented a way to integrate flavors and make satisfying combinations
without meats, grains or milk products.

-------------------------------------------------


http://www.healthfree.com/V6-5a-1.htm
A Gourmet Raw Food Restaurant
created by Roxanne Klein

This article, about a very upscale restaurant in San Francisco, came
our way from Jinjee at the Ekaya Institute. Included are many insights
into the raw food movement. Toward the end are practical tips for
efficiently creating a raw food lifestyle from the head chef, Roxanne,
and some of the extraordinary recipes served at her restaurant.
Gourmet Raw Cuisine is the rising star in the sky of restaurant fare!

-------------------------------------------------


http://www.healinglifestyles.com/articles/2004/5/healing_profiles_text.htm
Roxanne Klein, Chef and Co-Owner of Roxanne's

QUICK?WITHOUT AN OVEN, COMBINE SEVERAL RADISHES, OLIVE oil, lemon
juice, cashews, and wheat berries to make one delicious appetizer.
Impossible? These unlikely ingredients create the Bleeding Heart
Radish Ravioli filled with an herb nut-based cheese?a flavorful
appetizer at Roxanne's in Larkspur, California.

Founded by Roxanne and Michael Klein, Roxanne's relies on innovative
techniques and flavorful organic ingredients to create a menu that
features plant-based, organically-grown raw foods (foods that are not
heated above 118ûF). Instead of multi-range ovens, microwaves, and
fryers, you'll find  professional-grade dehydrators, blenders,
low-temperature convection ovens, and juicers. Instead of milk,
cheese, and wheat, you'll find almond milks, cashew blends, and
"crackers" made from dehydrated seeds and nuts. Roxanne's is truly
reshaping the way we think about food and the dining experience. Here,
Roxanne Klein talks about her mission in redefining the "raw"
experience.

-------------------------------------------------


http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2004/08/11/FDG20838DR1.DTL&type=wine
Roxanne's a victim of its own success 
Raw-food pioneer lost patrons to the to-go outlet added last year
Wednesday, August 11, 2004

It's fine and dandy to be committed to a way of life, but reality, in
the form of the bottom line, is always there. And that is precisely
why Roxanne and Michael Klein last week closed their ground-breaking
raw-food restaurant, Roxanne's, in Larkspur. The adjacent take-out
deli, Roxanne's To Go, remains open.

The restaurant, located at 320 Magnolia Ave. (at King), was simply
bleeding money. And it wasn't necessarily because of anything wrong
with the restaurant; the problem was competition from itself.

Late last year, the Kleins added a to-go outlet adjacent to the
restaurant for folks who wanted to get their daily dose of Roxanne's.
What the Kleins had not foreseen was that the to-go store would
cannibalize the restaurant.

Roxanne's was one of a kind. Even before it opened in late 2002 it had
been featured in the national press -- not the usual occurrence for a
little restaurant in the Bay Area suburbs. Master sommelier Larry
Stone assembled the wine list. Michael Judge, friendly and suave, ran
the front of the house. The place was beautifully designed, crafted to
be ecologically friendly.
It was, by far, the first serious raw-food restaurant in Northern
California. I ate there six times and was always amazed at the
creativity of the food. Roxanne Klein's pad Thai made with strips of
young coconut in place of cooked noodles was alone worth the trip.



======================
CHEFS IN THEIR GARDENS
======================

http://www.travellady.com/ARTICLES/article-chefgargen.html
Chefs' Gardens

Today, healthy seasonal products are the foundation for a steadily
growing number of restaurateurs promoting locally-grown,
minimally-processed foods. This may be due in part to the enormous
influence of Alice Waters, chef-owner of Chez Panisse in Berkeley,
California, who began contracting with local gardeners to grow herbs,
lettuces, vegetables and fruits for her restaurant in the early
1970's. Waters has always said, " my one unbreakable rule has always
been to use only the freshest and finest ingredients available." She
set the tone for the restaurant revolution that swept the country in
the 1980's . Her "fresh from the farm" philosophy  of  all-organic,
all-local and of-the-season produce is alive and well.

***** This is a long article that discusses several chefs from
nationwide restaurants.

-------------------------------------------------


http://www.findarticles.com/p/articles/mi_m1216/is_n6_v188/ai_12400813
Chefs in the garden - chefs who grow their vegetable ingredients
Sunset,  June, 1992  by Lauren Bonar Swezey

TRENDS COME AND GO IN the restaurant world, but the West Coast
emphasis on fresh regional ingredients endures. For finicky chefs,
it's worth the search for the finest produce to fit this bill. And for
the most particular, it's worth the trouble of growing their own.

These three chefs--Jerry Traunfeld in Fall City, Washington; Jerry
Comfort in the Napa Valley; and Ron Ottobre in San Ramon,
California--are highly acclaimed fo their use of fresh, seasonal
vegetables and herbs. Their supply of produce is grown to order right
outside their kitchen doors.

-------------------------------------------------


http://www.chefscollaborative.org/index.php?name=Farm
Chef / Farmer Relationships

Chefs Collaborative members individually and as chapters have formed
partnerships with local farmers, ranchers, and artisanal producers.
They have developed new systems that allow local, family farmers to
stay in business while providing farm-fresh produce directly to
kitchen doors. Chefs demonstrate their purchasing habits to consumers
by shopping in farmers? markets and featuring their farmers? names on
their menus.



===============
SEARCH STRATEGY
===============

chefs in their gardens
Comments  
Subject: Re: famous chef who is also health/nutrition focused?
From: pinkfreud-ga on 28 Jun 2005 15:14 PDT
 
This appears to be a duplicate question:

http://www.answers.google.com/answers/threadview?id=538002
Subject: Re: famous chef who is also health/nutrition focused?
From: deeper-ga on 28 Jun 2005 16:25 PDT
 
It IS a duplicate question because I wanted to reach the researchers
under category "arts & entertainment > celebrities" .... AND under
category "Health > Fitness & Nutrition." If this is unadvised, let me
know.
Subject: Re: famous chef who is also health/nutrition focused?
From: pinkfreud-ga on 28 Jun 2005 16:27 PDT
 
There's nothing wrong with posting the question twice, as long as
you're willing to pay two fees. I just wanted to make certain you
realized that by posting twice, you might end up paying twice, too.
Hope I didn't sound rude.

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