The Ledger
Every statement that passed quotation and attribution checks. Mix any filter with any other: certainty 1/5, debate potential 5/5, or both at once.
why aren't all 10 resolved? a statement only gets an assessment when the public record can support or contradict it. opinions and what-ifs never can, and 0 checkable ones are still open, waiting for their date. predictions held up or didn't; assertions are supported or contradicted. on every card: ▮▮▮▮▮ certainty · ▮▮▮▮▮ debate potential. speakers are clickable
Waters: Paying chefs for five days to work three prevents burnout
“And I think what really has created this long life for the restaurant is the fact that we don't have one person who is the main chef of the restaurant. We have two people, and they share their job, They work three days, and then they're paid for five. And it a…”
Waters: I consider myself a cook and critic, not a chef
“I see myself as a really good cook. And I see myself as a great critic and taster. And I'm not a chef, chef.”
Waters: Franchising Chez Panisse Would Compromise Values for Money
“I just couldn't imagine, knowing how franchises work, that there would ever be a way. ... Feels like selling out. I hate to use that term too, but it feels like I'm doing it just to make the money.”
Alice Waters tasted and praised Back to the Roots' first mushroom batch
“He ends up plucking half, half of the mushrooms out of his bucket, And I remember he chops them up, sautes them up in the back of a restaurant, and she tries them, he tries them, we try them, and I remember Chef Alice Waters was like, man, these are delicious.”
Waters: Chez Panisse survived COVID shutdowns via bridge loans from friends
“We had the good luck to get a kind of bridge loan from some wonderful friends of the restaurant that are helping us get to the point where money comes from the government to pay people.”
Waters: Chez Panisse pioneered crediting specific farmers and producers on menus
“We started writing their names on the cafe list. That this came from Bob Kennard's farm. That this came from Dal Porto's ranch. That this was Mas Masamoto's peach. And identifying the people who were growing and raising the food, we became in a way co-producer…”