“California Cuisine” is the real thing – a regional culinary POV and movement which is driven by a philosophy of cooking with locally sourced seasonal ingredients.  As we all know, it sprouted from Alice Waters and Co.’s culinary revolution hatched in the 1970’s. Today’s cooks (and chefs) are not only inspired (or limited) by French country cooking, but by cuisines from all over the world. This evolution is the topic for a great conversation about where California Cuisine is today, preseented by San Francisco Cooking School and their new “Taste Talk” series for food professionals and anyone interested in the topic. We’ll be there listening in (and asking questions) from…