From the fertile fields of the Imperial Valley to the gently rolling dairy land of the North Coast, if your palate wants it, the Golden State can produce it. The variety of food available in California is a boon to the state's respected culinary community. "We're in the bread basket of the world's most wonderful produce and wonderful wines and, most importantly, our chefs are not bound by two or three centuries of tradition," said Narsai David, KCBS food editor. According to David, California chefs have a profound influence on cuisine throughout the world. What is this thing we call California cuisine? "I think the philosophy of this restaurant is a philosophy that has existed around the world since the beginning of time. It's people who are trying to find things that are locally grown, eating them when they are fresh and in season," said Alice Waters, owner of Berkeley's famed Chez Panisse Restaurant. Waters, who opened her restaurant in 1971, is considered the pioneer of what is referred to as "California cuisine." Waters, the author of several cookbooks, believes California cooking is a fusion of the many cultures that make up this state. It's also the willingness to try new things. We can credit innovative chefs with putting new and unusual produce on their menus. "It's definitely a relationship with the farmer. We have the buying power and so we can ask the farmer to grow things that we want to use," Waters said. Other chefs agree. Mai Pham of Sacramento's Lemon Grass Restaurant says when chefs find products they love they are bolder now about getting grocery stores to carry them. They're passing this awareness on to their customers. Consumer demand for a variety of products is due, in part, to a renewed interest in cooking, evidenced by the proliferation of cookbooks and cooking shows. This resurgence in good food can only mean good things for palates around the world. If you have comments or questions about this story, please E-mail Producer/Reporter Pat McConahay at pmcconah@kvie.org.