What is Alice Waters' philosophy for running her kitchen?
In the sense that we run the restaurant in a very collaborative way, and so it’s not really like a European restaurant that has the chef on the top and all the people and then a whole group on the bottom who do all the prep work. The people that are in charge of the meal, and sort of putting the menu together, do all the work. They chop garlic and they wash lettuce. And so, you’re really working almost like an improvisation. You have people that are really good on the grill and so they grill that night, and maybe you have a dish of soup and you know who can do that. You’re orchestrating a meal, really.