Author, chef, restauranteur and The Father of Modern American Cuisine, Jonathan Waxman, joins Dorothy Cann Hamilton on this weeks episode of Chefs Story. Jonathan explains how meeting Alice Waters and cooking at Chez Panisse influenced his career as a chef. Though he never imagined hed cook growing up - Jonathan quickly fell in love with high quality ingredients and improvisational cooking and eventually went on to open Barbuto, a critically acclaimed restaurant in New York Citys West Village. Hear how the Berkeley California movement helped shape our nations culinary identity for years to come and how Jonathan Waxman played a crucial role in the creation of what we know as Modern American Cuisine. This program was made possible by White Oak Pastures. Its inspiring the way Alice Waters teaches people - I thank her to this day. Tunnel vision provides you with a platform to do well. When we opened up Barbuto I didnt think anyone would come. Its now evolved into my favorite thing Ive ever done in my life. Its not just Italian, its not just New York, its not just me. Its a real connection between my customers, my farmers, my wine guys and everybody else. Its a big fat party and a collaboration between everybody. Synthesizing cuisine to the bare essentials is really what good food is all about. --chef Jonathan Waxman on Chefs Story