[Today's blog was written by Janine Pelosi, head of the market growth team that is responsible for putting on our terrific events. WebEx insiders know the Alice Waters event had a secret champion, our resident gourmet, Janine! Of course, she high-tailed it to Berkeley to meet Alice in person. ]
I have a confession to make. I love food - the smell, the
taste, cooking it. And I love Alice Waters. I think the work that she has done over
the past few decades is truly inspiring. So you can imagine how thrilled I was
to meet her, sit in her kitchen and watch her talk with you via WebEx while she
cleaned salad greens.
I have a confession to make. I love food - the smell, the taste, cooking it. And I love Alice Waters. I think the work that she has done over the past few decades is truly inspiring. So you can imagine how thrilled I was to meet her, sit in her kitchen and watch her talk with you via WebEx while she cleaned salad greens.
Not everyone was fortunate enough to sit at her kitchen table as an onlooker, but if you attended the WebEx live or have watched the recording, you are bound to have noticed a few of the same things I did.
To start, she looked amazing. One light, a window, and a single web cam was all she needed.
She popped into her kitchen about 20 minutes before the WebEx was scheduled to start. A few strawberries, a glass of water, and a touch up of lipstick and we were ready to go….a far cry from a New York City interview.
Headset in place (so she could hear the host), she appeared incredibly comfortable; it seemed that the technology made things very easy and actually provided a sense of intimacy as she talked to the audience.
It’s interesting how, as we all learned, Alice is quite simple when it comes to the technology she uses in the kitchen; no microwave, no food processor, no fancy gadgets. And yet she was very comfortable in this online meeting.
She said she actually enjoyed knowing she was reaching people from her own kitchen. It reminded me of playing a sport with home field advantage and the sense of confidence that comes along with it. And I think we as the onlookers via WebEx - or from her kitchen table - truly benefit from this format.
Simple elegance: the master at her craft and us.
And yes, after the WebEx she sliced an apple into the salad, pulled out a thin pizza from Chez Panisse (made of Swiss chard and kalamata olives) and we all ate lunch standing around that huge island in her kitchen.