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"disqusTitle": "Pastry Chefs in San Francisco: A Sudden Lack Therof?",
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"content": "\u003cp>My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I've been and where I'm going.\u003c/p>\n\u003cp>Up until very recently much of who I was, was one thing. Pastry Chef. The title, the position I'd been working for the last fourteen years, although much of the time unbeknownst to me, towards this goal. I identified myself with the restaurant I worked for. Which is a very good thing, because the second question people ask me, after learning how to pronounce my name, is, \"Oh really, where do you work?\"\u003c/p>\n\u003cp>I worked as \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">a pastry cook and assistant for almost 8 years\u003c/a> when I was given my first pastry chef job. Many of the assistants I worked alongside went on to be famous pastry chefs themselves. And I watched many cooks and sous chefs become chefs of their own restaurants. From my point of view one worked themselves up in the ranks before being given or holding a chef title.\u003c/p>\n\u003cp>In the last few weeks I have consumed more desserts at restaurants (A16, Campton Place, Rubicon, Two, Delfina.) than I did all last year. And this week I'll be eating more. In part due to birthday dinners, but also as research for a position I'm interviewing for. The object is to find out who is making what in San Francisco. The goal is to assess the palate of the person I may work with, and for him to see what I might make or what sweet things inspire me. We are both looking at where our foggy city, one of the most food and restaurant-centric in The United States, stands on the platform of pastry chef hiring.\u003c/p>\n\u003cp>I have even \u003ca href=\"http://www.chowhound.com/topics/382044\">called upon the Chowhounders\u003c/a> to help me track down the best sugary courses within these forty-nine miles. Sadly, it's been like getting a straight answer out of a lawyer. One dessert here, another there. Some have even been so bold as to tell me about the artificially-flavored \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/butterscotch.html\">butterscotch\u003c/a> pudding at Town Hall. (An article \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html\">about real butterscotch in The Washington Post here\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm not looking for all the sweets to be the same. One dessert at Chez Panisse will be like another at Zuni, Quince or Oliveto. (In fact, if you look at the lineage, these restaurants practically trade pastry chefs like baseball cards.) I want to try the homey American desserts at Salt House as well as Citizen Cake's kooky innovative concoctions or straightforward, simple, seasonal creations like those found at Delfina or Foreign Cinema.\u003c/p>\n\u003cp>My hope is that I will be eating a pastry chef's creations. I'm not so interested in restaurants that buy their desserts from an outside source. (Think I'm making this up? \u003ca href=\"http://www.timeoutny.com/newyork/Details.do?page=1&xyurl=xyl://TONYWebArticles2/596/eat_out/sweet_nothings.xml\">Read this short article\u003c/a> about the disappearing restaurant pastry chefs in NYC.) I'm also a little biased against the chefs who say they're not only the savoury chef of their kitchen, but also the pastry chef. I realize this saves them a lot of money, but I'm really tired of eating warm oozy chocolate cake, creme brulee and tough crusted out-of-season fruit tarts or dishes that look like they just stepped out of the pastry and baking program at CCA.\u003c/p>\n\u003cp>It sounds like I'm hard to please doesn't it? I'm actually the biggest fan of delicious food you might ever meet. Give me simple, complex, hole-in-the-wall, humble, bold, a quiet ice cream cone, standard traditional fare, technically seamless, fussily plated or a cookie on the go.\u003c/p>\n\u003cp>Just let me taste the taste of skill, perhaps a dash of inspiration and/or innovation, a love for my craft, tiny sprinkles of deference, whiffs of hope for mastery, half cup of practice, grams upon ounces of question-asking-inquisitiveness, and, although not absolutely necessary: when I close my eyes I'd like to taste that that person's hard work over the years that they've read and worked and asked questions and eaten and tasted helped them land a job where they were taken seriously, and give them the chef title they deserved.\u003c/p>\n\u003cp>Might you have a favorite pastry chef whose desserts I must have on my extreme dessert-eating spree this week? Any and all suggestions taken into consideration!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Between Meals: SF Chronicle's Michael Bauer blog \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">on desserts in the Bay Area\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My birthday is tomorrow. Depending on whose age you look at in my family I am either not yet approaching middle age or will die in about 20 years. Supposedly this means I am to look at where I've been and where I'm going.\u003c/p>\n\u003cp>Up until very recently much of who I was, was one thing. Pastry Chef. The title, the position I'd been working for the last fourteen years, although much of the time unbeknownst to me, towards this goal. I identified myself with the restaurant I worked for. Which is a very good thing, because the second question people ask me, after learning how to pronounce my name, is, \"Oh really, where do you work?\"\u003c/p>\n\u003cp>I worked as \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">a pastry cook and assistant for almost 8 years\u003c/a> when I was given my first pastry chef job. Many of the assistants I worked alongside went on to be famous pastry chefs themselves. And I watched many cooks and sous chefs become chefs of their own restaurants. From my point of view one worked themselves up in the ranks before being given or holding a chef title.\u003c/p>\n\u003cp>In the last few weeks I have consumed more desserts at restaurants (A16, Campton Place, Rubicon, Two, Delfina.) than I did all last year. And this week I'll be eating more. In part due to birthday dinners, but also as research for a position I'm interviewing for. The object is to find out who is making what in San Francisco. The goal is to assess the palate of the person I may work with, and for him to see what I might make or what sweet things inspire me. We are both looking at where our foggy city, one of the most food and restaurant-centric in The United States, stands on the platform of pastry chef hiring.\u003c/p>\n\u003cp>I have even \u003ca href=\"http://www.chowhound.com/topics/382044\">called upon the Chowhounders\u003c/a> to help me track down the best sugary courses within these forty-nine miles. Sadly, it's been like getting a straight answer out of a lawyer. One dessert here, another there. Some have even been so bold as to tell me about the artificially-flavored \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/butterscotch.html\">butterscotch\u003c/a> pudding at Town Hall. (An article \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html\">about real butterscotch in The Washington Post here\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm not looking for all the sweets to be the same. One dessert at Chez Panisse will be like another at Zuni, Quince or Oliveto. (In fact, if you look at the lineage, these restaurants practically trade pastry chefs like baseball cards.) I want to try the homey American desserts at Salt House as well as Citizen Cake's kooky innovative concoctions or straightforward, simple, seasonal creations like those found at Delfina or Foreign Cinema.\u003c/p>\n\u003cp>My hope is that I will be eating a pastry chef's creations. I'm not so interested in restaurants that buy their desserts from an outside source. (Think I'm making this up? \u003ca href=\"http://www.timeoutny.com/newyork/Details.do?page=1&xyurl=xyl://TONYWebArticles2/596/eat_out/sweet_nothings.xml\">Read this short article\u003c/a> about the disappearing restaurant pastry chefs in NYC.) I'm also a little biased against the chefs who say they're not only the savoury chef of their kitchen, but also the pastry chef. I realize this saves them a lot of money, but I'm really tired of eating warm oozy chocolate cake, creme brulee and tough crusted out-of-season fruit tarts or dishes that look like they just stepped out of the pastry and baking program at CCA.\u003c/p>\n\u003cp>It sounds like I'm hard to please doesn't it? I'm actually the biggest fan of delicious food you might ever meet. Give me simple, complex, hole-in-the-wall, humble, bold, a quiet ice cream cone, standard traditional fare, technically seamless, fussily plated or a cookie on the go.\u003c/p>\n\u003cp>Just let me taste the taste of skill, perhaps a dash of inspiration and/or innovation, a love for my craft, tiny sprinkles of deference, whiffs of hope for mastery, half cup of practice, grams upon ounces of question-asking-inquisitiveness, and, although not absolutely necessary: when I close my eyes I'd like to taste that that person's hard work over the years that they've read and worked and asked questions and eaten and tasted helped them land a job where they were taken seriously, and give them the chef title they deserved.\u003c/p>\n\u003cp>Might you have a favorite pastry chef whose desserts I must have on my extreme dessert-eating spree this week? Any and all suggestions taken into consideration!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Between Meals: SF Chronicle's Michael Bauer blog \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=26&cat=840\">on desserts in the Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>There appears to be no end to the amount of emails through \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> I get on this subject. The irony is not lost on me. I am a self-taught chef. Trained on-the-job, my resume is my only certificate. It's rare I meet other people like me in my age range. More rare still that I work in a kitchen with anyone who has not gone through a culinary program at all.\u003c/p>\n\u003cp>And yet, I have been training culinary students for almost 15 years. Whether it's side-by-side training to get them familiar with my station and the kitchen at large, or as their supervisor through an extern/internship (culinary schools use either nomenclature for the same thing: sending students out into the field for work experience before they graduate) or as their direct boss after they've graduated.\u003c/p>\n\u003cp>The specific, name-brand culinary school students I've worked with and trained have depended on the geographical location of the businesses or their respective fame. Because of this, I have strong opinions on specific schools. I've come to learn their strengths as well as their gross weaknesses. I have become opinionated about a form of education I myself could not afford, time or money-wise. I have been working since I was 14, and have not since had the luxury of learning without pay.\u003c/p>\n\u003cp>For these reasons, when I receive email missives all over the world on the subject of culinary school advice, I dole out well thought out and experiential words. I have lost count of the people who wish they'd listened to me when I attempted to talk them out of culinary school.\u003c/p>\n\u003cp>It is not that I think all culinary education outside of the workplace is a waste of time. But I think one should know all their options before signing a check for upwards of $60,000 for two years of education, or less.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I know for a fact that few, if any, culinary schools, lay out all the facts and possibilities for prospective students making bright eyed inquiries on their shiny doorsteps. It used to be that culinary schools required their future students to have at least some experience in the field before even being able to apply. Now the only skill a future cook needs to possess is the ability to sign a check.\u003c/p>\n\u003cp>When I receive an email the first thing I do is ask the person a number of questions. I realize each person coming to me has a different agenda, various hopes, specific goals and has bravely put forth an inquiry to a complete stranger. It's vulnerable to ask for help, but an amazing resource the www offers anyone trusting enough to think there's someone out there who can answer seemingly impossible or overwhelming questions.\u003c/p>\n\u003cp>I began my career from a similar place. A friend of a friend of a friend was a chef in New York City. Soon after she graduated from \u003ca href=\"http://www.cca.edu/\">CCAC\u003c/a> I took a trip there and contacted her. She did not hesitate to say yes and within hours of arriving I was sitting across from an accomplished chef taking notes on what she was saying. After thanking her profusely for making the time to see me she said something I hope to never forget. I have said it myself more than once and always credit her.\u003c/p>\n\u003cp>\"I always say yes to helping other women in the field because professional cooking is a Men's Club. What we are doing here is the only network for female cooks. If I don't pass it on to other women, no one else will.\"\u003c/p>\n\u003cp>Almost a year later, the late \u003ca href=\"http://en.wikipedia.org/wiki/Barbara_Tropp\">Barbara Tropp\u003c/a> spoke strikingly similar words at a fundraising dinner announcing what would be the first women's culinary professional organization, \u003ca href=\"http://www.womenchefs.org/displaycommon.cfm?an=1\">Women Chefs and Restaurateurs\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/should_i_go_to_.html\">I've written\u003c/a> a fair amount \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/08/pastry_chef_pos.html\">on the subject of culinary school\u003c/a> advice. My most \"Googled\" piece is \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/04/what_is_a_chefs.html\">\"What is a Chef's Responsibility?\u003c/a>\" Recently I wrote a piece, so transparent I'm practically naked, about \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">the pastry chef glass ceiling\u003c/a> I've hit, especially in the Bay Area since both the Dot Com Bust and September 11th.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">It's not easy these days to be excited\u003c/a> about my profession, my specific field and the industry I love. But I believe deeply \"we keep what we have by giving it away,\" and I honor those who apprenticed, mentored and educated before me when I answer these missives. As well, I've recently fallen in love with \u003ca href=\"http://eggbeater.typepad.com/shuna/classes/index.html\">teaching culinary classes\u003c/a> myself.\u003c/p>\n\u003cp>Here are some excerpts of emails I've sent to various people who have asked me for culinary school advice:\u003c/p>\n\u003cp>\"Know why it is you want to go to culinary school, what specific needs and desires you have, and then the education you go after will fill these. The other option is to go after a specific restaurant for on-the-job training.\u003c/p>\n\u003cp>Some important attitude hints: Be humble. Start at The Bottom-- peeling apples, doing prep, learning to butcher, tempering chocolate by hand, etc. Do not take a job where you're considered \"the pastry chef\" for at least 5 years. Employers love to give titles to people to entice them, but it only works out for the business in the end-- because you're a lot cheaper than me and it's easier to stroke your ego with a title than the learning that you need to do along the way. Bad habits are formed in those cooks with little or no direction.\u003c/p>\n\u003cp>It takes more time to unlearn than it does to start off training under the best people you can find. Not every chef is a great teacher. Most chefs do not have the time to teach. A lot of the learning is on you. Supplement your hours in the kitchen with articles, books, library visits, magazines, and eating out whenever you can afford to. Develop your taste memory by using all of your senses when you eat and go to farmers' markets.\u003c/p>\n\u003cp>You're not going to make very much money in this field, but most especially at the beginning. So it's of utmost importance you work with the (pastry) chef you want to. In the kitchen/restaurant you want to. Whose desserts/food do you love? Do you love the classical or modern stuff? Do you like big kitchens or the small ones? Asian food, French, North African... think about this.\u003c/p>\n\u003cp>Do a little research: collect (dessert) menus from a bunch of local restaurants. When you go in and ask for the menu, have a pen and write down the (pastry) chef's full name. Then take your resume into each place whose (dessert) menu calls out to you and (make sure to find out when is the best time to go to the restaurant: if they serve lunch visit betw 3-4:30, if they only serve dinner, visit @ noon) go to each place asking for the (pastry) chef by name and ask if they have any positions open. They don't? Would they be willing to have you come in one or two days a week for free? Tell them how much their (dessert) menu interested you and say you are coming there to work for them specifically.\u003c/p>\n\u003cp>INTENTIONALLY CHOOSE YOUR EDUCATION, YOUR TEACHERS, YOUR MENTORS.\u003c/p>\n\u003cp>If you are going to make $10 hour working anywhere, work at the place you want to learn the most. Just like school, just like life: your education is up to you! You will learn a lot from someone who knows a lot. From someone who has a lot of suggestions, can brainstorm, knows the history of food and food science. Is able to teach, to mentor, and to be patient enough to grow a person from seed to sprout, at least.\u003c/p>\n\u003cp>Don't stay at a job unless you're learning. But don't put any job that you haven't been at for at least 6 months on your resume. Buy and read the SF Chronicle (or your local paper) and the NY Times Every Wednesday. This is the cheapest way to start your regional restaurant education.\"\u003c/p>\n\u003cp>But patience on your side is necessary. Chefs who think you're in a hurry will most likely view that attitude as disrespectful. Not a single craft \u003ca href=\"http://norvig.com/21-days.html\">is learned overnight\u003c/a>. Few chefs I've worked for have taught me by saying, \"Here let me show you a better way.\" Or, \"Take all the time you need to get this right.\"\u003c/p>\n\u003cp>Learning on the job has often meant that I learned under fire. It meant I had to pay close attention when chefs and sous chefs didn't teach in an empathetic way.\u003c/p>\n\u003cp>\u003ca href=\"http://www.engines4ed.org/hyperbook/nodes/NODE-120-pg.html\">Learning how to cook professionally is about doing it\u003c/a>. It's repetition, \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/what_my_hands_k.html\">teaching all five senses memory\u003c/a>. It's about deference and humility, respecting those who have been cooking/baking longer. It's stamina, and a passion so deep and strong it can feel delusional. Professional cooks are best when they are a precarious mix of humble and cocky, and knowing the balance is important. Something besides external validators like money, the public's gratitude or a normal life must drive you.\u003c/p>\n\u003cp>And lastly:\u003c/p>\n\u003cp>\"There should be thousands of things YOU should look for in a professional cooking job! Is the kitchen clean? How are the Spanish-speaking workers treated? Are the sous chefs helpful? Is the chef absent? The food delicious? Is there a staff meal and is it edible? Are the appliances clean and working properly? Are people caring for themselves and their surroundings? The cooks tasting their food? How many cooks have been there longer than 6 months, a year? Is the sous chef a person who has been promoted, and if so, from what position? Are the cooks happy to be there? Are they learning? Is the pastry chef experienced? How long has the kitchen management been baking/cooking professionally? What's the style of the management team?\u003c/p>\n\u003cp>School gives you a foot in the door. But that's all. Now the real work is ahead of you.\"\u003c/p>\n\u003cp>I am currently mentoring a few people, some of whom have chosen culinary school, some who are going alternate routes. It's thoroughly inspiring and rewarding. No matter what a person chooses, my hope is that my industry will continue to thrive and expand the envelopes and glass ceilings I've been straining against for the last 15 years.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And if more people begin learning a craft that takes a lifetime plus to master, the more wonderful food there will be to appreciate.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There appears to be no end to the amount of emails through \u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a> I get on this subject. The irony is not lost on me. I am a self-taught chef. Trained on-the-job, my resume is my only certificate. It's rare I meet other people like me in my age range. More rare still that I work in a kitchen with anyone who has not gone through a culinary program at all.\u003c/p>\n\u003cp>And yet, I have been training culinary students for almost 15 years. Whether it's side-by-side training to get them familiar with my station and the kitchen at large, or as their supervisor through an extern/internship (culinary schools use either nomenclature for the same thing: sending students out into the field for work experience before they graduate) or as their direct boss after they've graduated.\u003c/p>\n\u003cp>The specific, name-brand culinary school students I've worked with and trained have depended on the geographical location of the businesses or their respective fame. Because of this, I have strong opinions on specific schools. I've come to learn their strengths as well as their gross weaknesses. I have become opinionated about a form of education I myself could not afford, time or money-wise. I have been working since I was 14, and have not since had the luxury of learning without pay.\u003c/p>\n\u003cp>For these reasons, when I receive email missives all over the world on the subject of culinary school advice, I dole out well thought out and experiential words. I have lost count of the people who wish they'd listened to me when I attempted to talk them out of culinary school.\u003c/p>\n\u003cp>It is not that I think all culinary education outside of the workplace is a waste of time. But I think one should know all their options before signing a check for upwards of $60,000 for two years of education, or less.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I know for a fact that few, if any, culinary schools, lay out all the facts and possibilities for prospective students making bright eyed inquiries on their shiny doorsteps. It used to be that culinary schools required their future students to have at least some experience in the field before even being able to apply. Now the only skill a future cook needs to possess is the ability to sign a check.\u003c/p>\n\u003cp>When I receive an email the first thing I do is ask the person a number of questions. I realize each person coming to me has a different agenda, various hopes, specific goals and has bravely put forth an inquiry to a complete stranger. It's vulnerable to ask for help, but an amazing resource the www offers anyone trusting enough to think there's someone out there who can answer seemingly impossible or overwhelming questions.\u003c/p>\n\u003cp>I began my career from a similar place. A friend of a friend of a friend was a chef in New York City. Soon after she graduated from \u003ca href=\"http://www.cca.edu/\">CCAC\u003c/a> I took a trip there and contacted her. She did not hesitate to say yes and within hours of arriving I was sitting across from an accomplished chef taking notes on what she was saying. After thanking her profusely for making the time to see me she said something I hope to never forget. I have said it myself more than once and always credit her.\u003c/p>\n\u003cp>\"I always say yes to helping other women in the field because professional cooking is a Men's Club. What we are doing here is the only network for female cooks. If I don't pass it on to other women, no one else will.\"\u003c/p>\n\u003cp>Almost a year later, the late \u003ca href=\"http://en.wikipedia.org/wiki/Barbara_Tropp\">Barbara Tropp\u003c/a> spoke strikingly similar words at a fundraising dinner announcing what would be the first women's culinary professional organization, \u003ca href=\"http://www.womenchefs.org/displaycommon.cfm?an=1\">Women Chefs and Restaurateurs\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/11/should_i_go_to_.html\">I've written\u003c/a> a fair amount \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/08/pastry_chef_pos.html\">on the subject of culinary school\u003c/a> advice. My most \"Googled\" piece is \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/04/what_is_a_chefs.html\">\"What is a Chef's Responsibility?\u003c/a>\" Recently I wrote a piece, so transparent I'm practically naked, about \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/01/a_little_sarcas.html\">the pastry chef glass ceiling\u003c/a> I've hit, especially in the Bay Area since both the Dot Com Bust and September 11th.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2006/12/is-public-ready-for-transparent.jsp\">It's not easy these days to be excited\u003c/a> about my profession, my specific field and the industry I love. But I believe deeply \"we keep what we have by giving it away,\" and I honor those who apprenticed, mentored and educated before me when I answer these missives. As well, I've recently fallen in love with \u003ca href=\"http://eggbeater.typepad.com/shuna/classes/index.html\">teaching culinary classes\u003c/a> myself.\u003c/p>\n\u003cp>Here are some excerpts of emails I've sent to various people who have asked me for culinary school advice:\u003c/p>\n\u003cp>\"Know why it is you want to go to culinary school, what specific needs and desires you have, and then the education you go after will fill these. The other option is to go after a specific restaurant for on-the-job training.\u003c/p>\n\u003cp>Some important attitude hints: Be humble. Start at The Bottom-- peeling apples, doing prep, learning to butcher, tempering chocolate by hand, etc. Do not take a job where you're considered \"the pastry chef\" for at least 5 years. Employers love to give titles to people to entice them, but it only works out for the business in the end-- because you're a lot cheaper than me and it's easier to stroke your ego with a title than the learning that you need to do along the way. Bad habits are formed in those cooks with little or no direction.\u003c/p>\n\u003cp>It takes more time to unlearn than it does to start off training under the best people you can find. Not every chef is a great teacher. Most chefs do not have the time to teach. A lot of the learning is on you. Supplement your hours in the kitchen with articles, books, library visits, magazines, and eating out whenever you can afford to. Develop your taste memory by using all of your senses when you eat and go to farmers' markets.\u003c/p>\n\u003cp>You're not going to make very much money in this field, but most especially at the beginning. So it's of utmost importance you work with the (pastry) chef you want to. In the kitchen/restaurant you want to. Whose desserts/food do you love? Do you love the classical or modern stuff? Do you like big kitchens or the small ones? Asian food, French, North African... think about this.\u003c/p>\n\u003cp>Do a little research: collect (dessert) menus from a bunch of local restaurants. When you go in and ask for the menu, have a pen and write down the (pastry) chef's full name. Then take your resume into each place whose (dessert) menu calls out to you and (make sure to find out when is the best time to go to the restaurant: if they serve lunch visit betw 3-4:30, if they only serve dinner, visit @ noon) go to each place asking for the (pastry) chef by name and ask if they have any positions open. They don't? Would they be willing to have you come in one or two days a week for free? Tell them how much their (dessert) menu interested you and say you are coming there to work for them specifically.\u003c/p>\n\u003cp>INTENTIONALLY CHOOSE YOUR EDUCATION, YOUR TEACHERS, YOUR MENTORS.\u003c/p>\n\u003cp>If you are going to make $10 hour working anywhere, work at the place you want to learn the most. Just like school, just like life: your education is up to you! You will learn a lot from someone who knows a lot. From someone who has a lot of suggestions, can brainstorm, knows the history of food and food science. Is able to teach, to mentor, and to be patient enough to grow a person from seed to sprout, at least.\u003c/p>\n\u003cp>Don't stay at a job unless you're learning. But don't put any job that you haven't been at for at least 6 months on your resume. Buy and read the SF Chronicle (or your local paper) and the NY Times Every Wednesday. This is the cheapest way to start your regional restaurant education.\"\u003c/p>\n\u003cp>But patience on your side is necessary. Chefs who think you're in a hurry will most likely view that attitude as disrespectful. Not a single craft \u003ca href=\"http://norvig.com/21-days.html\">is learned overnight\u003c/a>. Few chefs I've worked for have taught me by saying, \"Here let me show you a better way.\" Or, \"Take all the time you need to get this right.\"\u003c/p>\n\u003cp>Learning on the job has often meant that I learned under fire. It meant I had to pay close attention when chefs and sous chefs didn't teach in an empathetic way.\u003c/p>\n\u003cp>\u003ca href=\"http://www.engines4ed.org/hyperbook/nodes/NODE-120-pg.html\">Learning how to cook professionally is about doing it\u003c/a>. It's repetition, \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/03/what_my_hands_k.html\">teaching all five senses memory\u003c/a>. It's about deference and humility, respecting those who have been cooking/baking longer. It's stamina, and a passion so deep and strong it can feel delusional. Professional cooks are best when they are a precarious mix of humble and cocky, and knowing the balance is important. Something besides external validators like money, the public's gratitude or a normal life must drive you.\u003c/p>\n\u003cp>And lastly:\u003c/p>\n\u003cp>\"There should be thousands of things YOU should look for in a professional cooking job! Is the kitchen clean? How are the Spanish-speaking workers treated? Are the sous chefs helpful? Is the chef absent? The food delicious? Is there a staff meal and is it edible? Are the appliances clean and working properly? Are people caring for themselves and their surroundings? The cooks tasting their food? How many cooks have been there longer than 6 months, a year? Is the sous chef a person who has been promoted, and if so, from what position? Are the cooks happy to be there? Are they learning? Is the pastry chef experienced? How long has the kitchen management been baking/cooking professionally? What's the style of the management team?\u003c/p>\n\u003cp>School gives you a foot in the door. But that's all. Now the real work is ahead of you.\"\u003c/p>\n\u003cp>I am currently mentoring a few people, some of whom have chosen culinary school, some who are going alternate routes. It's thoroughly inspiring and rewarding. No matter what a person chooses, my hope is that my industry will continue to thrive and expand the envelopes and glass ceilings I've been straining against for the last 15 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And if more people begin learning a craft that takes a lifetime plus to master, the more wonderful food there will be to appreciate.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I'm new to TV watching. But I have taken to it like a parched and thirsty fish. In the last few years it has saved me from my head, often a bad neighborhood to inhabit alone. Armed with an inherited television set equipped with an internal VCR and DVD player, this brain drug of a machine has kept me company a lot in the last few years. To this end I have joined other Americans in following a number of series' and caught up on movies that have defined my modern cultural generation.\u003c/p>\n\u003cp>For years I have been repeating this sentence, \"Oh no, I didn't see that, I haven't heard of that, I wasn't aware of that, because I have been working.\"\u003c/p>\n\u003cp>My mother said years ago I could have made the best jury member on the OJ Simpson case, because I knew absolutely nothing about it.\u003c/p>\n\u003cp>A few months ago I was given an innocuous little shiny disk labeled, Escape To River Cottage, and only remember the odd tidbit about what it could be about. Good thing I did not start watching it until just the other night. A person has to have a life which includes leaving the house, making supper, taking the legs out for a stretch, and interacting with other live human beings.\u003c/p>\n\u003cp>If you like to eat, are interested in where your food comes, have ever entertained the idea of forsaking city living and planting a garden from which you will plan meals around, enjoy the feeling your face gets when an unplanned smile emerges, like a dash of English humor, and think a show involving cooking and eating could be something other than staged, perfect, indoors, and inane to the point of \"lowest common denominator\" script writing, you must get ahold of any part of these series now and watch it with someone you like!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The liner notes from \u003ca href=\"http://www.tv.com/search.php?qs=escape+to+river+cottage&type=11&stype=all&tag=search%3Bbutton&om_act=convert&om_clk=searchsh\">TV.com\u003c/a>:\u003c/p>\n\u003cp>\"Hugh Fearnley-Whittingstal has decided to quit the bustle of London and take on the life of a smallholder at River Cottage, a former gamekeeper's cottage in Dorset. The aim is self-sufficiency; to grow his own vegetables and raise his own animals for food.\"\u003c/p>\n\u003cp>It is addictive in the best sense of the word!\u003c/p>\n\u003cp>The word on the street is that I have only just begun. A quick perusement on the www comes up with a fantastic \u003ca href=\"http://www.bbc.co.uk/dorset/content/articles/2004/10/29/hugh_fearnly_qa.shtml\">interview with Mr. Fearnley-Whittingstal himself\u003c/a>. Then there's the \u003ca href=\"http://www.rivercottage.net/Default.aspx\">River Cottage website\u003c/a>, complete with appropriate page links and a whole page devoted to those behind the delicious scenes. \u003ca href=\"http://www.channel4.com/life/microsites/R/rivercottage/\">Channel 4 talks up\u003c/a> their baby as well, and then there's the dangerous list of \u003ca href=\"http://shopping.kelkoo.co.uk/b/a/ss_river_cottage_-_series_3_forever.html\">all the titles\u003c/a>.\u003c/p>\n\u003cp>It's still winter, even in the Bay Area, go ahead, get a few disks and hole up for the weekend. But be sure to have some farmers' market snacks around. You may not be hungry for bridge mix or chips and salsa after watching an episode end with recently culled and butchered pidgeon in B'steeya, cold pike en gelee, or Hugh's first hen egg whipped up into a quick courgette souffle.\u003c/p>\n\u003cp>If you're one of those new fans for whom doing things halfway is not an option, you may choose to \u003ca href=\"http://becksposhnosh.blogspot.com/2007/02/recipe-tester-roundup-for-january-2007.html\">cook up some of this fellow's food right away\u003c/a> by heading over to our own local British Gourmand, Sam, of \u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks and Posh\u003c/a>, as she has cooked up one of \u003ca href=\"http://www.rivercottage.net/Content.aspx?pid=65\">Mr. Fearnley-Whittingstal\u003c/a>'s recipes, from his most recent River Cottage Meat Book.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to come back to Bay Area Bites and let me know if I have steered you right!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I'm new to TV watching. But I have taken to it like a parched and thirsty fish. In the last few years it has saved me from my head, often a bad neighborhood to inhabit alone. Armed with an inherited television set equipped with an internal VCR and DVD player, this brain drug of a machine has kept me company a lot in the last few years. To this end I have joined other Americans in following a number of series' and caught up on movies that have defined my modern cultural generation.\u003c/p>\n\u003cp>For years I have been repeating this sentence, \"Oh no, I didn't see that, I haven't heard of that, I wasn't aware of that, because I have been working.\"\u003c/p>\n\u003cp>My mother said years ago I could have made the best jury member on the OJ Simpson case, because I knew absolutely nothing about it.\u003c/p>\n\u003cp>A few months ago I was given an innocuous little shiny disk labeled, Escape To River Cottage, and only remember the odd tidbit about what it could be about. Good thing I did not start watching it until just the other night. A person has to have a life which includes leaving the house, making supper, taking the legs out for a stretch, and interacting with other live human beings.\u003c/p>\n\u003cp>If you like to eat, are interested in where your food comes, have ever entertained the idea of forsaking city living and planting a garden from which you will plan meals around, enjoy the feeling your face gets when an unplanned smile emerges, like a dash of English humor, and think a show involving cooking and eating could be something other than staged, perfect, indoors, and inane to the point of \"lowest common denominator\" script writing, you must get ahold of any part of these series now and watch it with someone you like!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The liner notes from \u003ca href=\"http://www.tv.com/search.php?qs=escape+to+river+cottage&type=11&stype=all&tag=search%3Bbutton&om_act=convert&om_clk=searchsh\">TV.com\u003c/a>:\u003c/p>\n\u003cp>\"Hugh Fearnley-Whittingstal has decided to quit the bustle of London and take on the life of a smallholder at River Cottage, a former gamekeeper's cottage in Dorset. The aim is self-sufficiency; to grow his own vegetables and raise his own animals for food.\"\u003c/p>\n\u003cp>It is addictive in the best sense of the word!\u003c/p>\n\u003cp>The word on the street is that I have only just begun. A quick perusement on the www comes up with a fantastic \u003ca href=\"http://www.bbc.co.uk/dorset/content/articles/2004/10/29/hugh_fearnly_qa.shtml\">interview with Mr. Fearnley-Whittingstal himself\u003c/a>. Then there's the \u003ca href=\"http://www.rivercottage.net/Default.aspx\">River Cottage website\u003c/a>, complete with appropriate page links and a whole page devoted to those behind the delicious scenes. \u003ca href=\"http://www.channel4.com/life/microsites/R/rivercottage/\">Channel 4 talks up\u003c/a> their baby as well, and then there's the dangerous list of \u003ca href=\"http://shopping.kelkoo.co.uk/b/a/ss_river_cottage_-_series_3_forever.html\">all the titles\u003c/a>.\u003c/p>\n\u003cp>It's still winter, even in the Bay Area, go ahead, get a few disks and hole up for the weekend. But be sure to have some farmers' market snacks around. You may not be hungry for bridge mix or chips and salsa after watching an episode end with recently culled and butchered pidgeon in B'steeya, cold pike en gelee, or Hugh's first hen egg whipped up into a quick courgette souffle.\u003c/p>\n\u003cp>If you're one of those new fans for whom doing things halfway is not an option, you may choose to \u003ca href=\"http://becksposhnosh.blogspot.com/2007/02/recipe-tester-roundup-for-january-2007.html\">cook up some of this fellow's food right away\u003c/a> by heading over to our own local British Gourmand, Sam, of \u003ca href=\"http://becksposhnosh.blogspot.com/\">Becks and Posh\u003c/a>, as she has cooked up one of \u003ca href=\"http://www.rivercottage.net/Content.aspx?pid=65\">Mr. Fearnley-Whittingstal\u003c/a>'s recipes, from his most recent River Cottage Meat Book.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to come back to Bay Area Bites and let me know if I have steered you right!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>With a flippy blue wig and a campy persona, \u003ca href=\"http://www.bakesalebetty.com\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a> (known in her off-hours as Alison Barakat) has carved out her own niche of homey, out-of-this-world baked items that you wish your mom used to make. After moving to the Bay Area five years ago from Sydney, Australia, Betty landed a job as a line cook at Chez Panisse. In her off-hours she peddled her baked goods at the Walnut Creek, Alameda, and Danville farmers markets. Finally, in 2002, she decided to pursue the bakery biz full-time, and just a few weeks ago, opened her own bakery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty1.jpg\">\u003c/p>\n\u003cp>Located on the corner of Telegraph Avenue and 51st Street in Oakland's up-and-coming (or has it already arrived) Temescal District, Betty's new bakeshop is awash in bright hues of red and green, with retro ironing boards displaying her wares. Lined up along the countertop were rows and rows of her famous chewy ginger cookies and her succulent, dense, moist banana bread (which by the way is probably the best banana bread I've ever tasted).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty2.jpg\">\u003c/p>\n\u003cp>In the back, as Betty and fellow bakers sampled what looked to be a heavenly strawberry shortcake, we tasted delicious nut-free brownies. Chewy, cakey, with the perfect crunchy outer crust, these are what brownies should taste like. Betty also sells lemon bars, rhubarb scones, sticky date pudding (another one of my all-time faves!), and oatmeal-raisin cookies (with walnuts). Soon to come are cakes and pies; she even plans to use special pie warmers so that customers can leave the bakery with a nice warm pie. Just like mom used to make and wouldn't let you have.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty3.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are a lot of fantastic bakeries in the Bay Area, but Bakesale Betty is unique, taking the comforts of home and making those special, take-you-back-to-childhood treats better than anyone else. Isn't it nice to just swing by the local bakery and grab a thick slice of chewy honey-sweet banana bread to go with your coffee in the morning? I'm on my way now...\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With a flippy blue wig and a campy persona, \u003ca href=\"http://www.bakesalebetty.com\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a> (known in her off-hours as Alison Barakat) has carved out her own niche of homey, out-of-this-world baked items that you wish your mom used to make. After moving to the Bay Area five years ago from Sydney, Australia, Betty landed a job as a line cook at Chez Panisse. In her off-hours she peddled her baked goods at the Walnut Creek, Alameda, and Danville farmers markets. Finally, in 2002, she decided to pursue the bakery biz full-time, and just a few weeks ago, opened her own bakery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty1.jpg\">\u003c/p>\n\u003cp>Located on the corner of Telegraph Avenue and 51st Street in Oakland's up-and-coming (or has it already arrived) Temescal District, Betty's new bakeshop is awash in bright hues of red and green, with retro ironing boards displaying her wares. Lined up along the countertop were rows and rows of her famous chewy ginger cookies and her succulent, dense, moist banana bread (which by the way is probably the best banana bread I've ever tasted).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty2.jpg\">\u003c/p>\n\u003cp>In the back, as Betty and fellow bakers sampled what looked to be a heavenly strawberry shortcake, we tasted delicious nut-free brownies. Chewy, cakey, with the perfect crunchy outer crust, these are what brownies should taste like. Betty also sells lemon bars, rhubarb scones, sticky date pudding (another one of my all-time faves!), and oatmeal-raisin cookies (with walnuts). Soon to come are cakes and pies; she even plans to use special pie warmers so that customers can leave the bakery with a nice warm pie. Just like mom used to make and wouldn't let you have.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>\u003cem>post by Fatemeh Khatibloo-McClure\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\"A lot of people are passionate about wine on different levels. For me, wine is a way of life.\"\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/Shelley.jpg\">\u003c/p>\n\u003cp>Shelley Lindgren is one of a new breed in the wine trade. She's a young, down-to-earth, urbanite, \u003cstrong>female \u003c/strong>sommelier. Add to that the fact that she's a co-owner of one of San Francisco's hottest restaurants and that she was named one of \u003cem>Wine & Spirits' \u003c/em>Best New Sommeliers of 2004, and you have the makings of one Wine's Life that has its course set for the stratosphere.\u003c/p>\n\u003cp>Lindgren grew up in the North Bay area and has been working in local restaurants since she was 15 years old. She's always been most comfortable in the front of the house, even though she earned a Culinary Certificate from Tante Marie. She worked her way across some of the finest establishments in the Bay Area, from Left Bank to Boulevard, before finding her place at Fleur de Lys.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was there that Lindgren started thinking about a profession in wine. Working at the restaurant 5 nights a week while studying full time at the University of San Francisco didn't leave her much free time, but what she did have she spent at wine shops, looking and listening and learning. Most of her papers as an English Writing major focused on references to wine in literature from Shakespeare to Horace, and she realized that wine was everywhere, as long as you were looking for it.\u003c/p>\n\u003cp>When Lindgren started seriously toying with the idea of becoming a sommelier, there were only just a few in San Francisco, and most of her friends didn't even know the term. What gave her the much-needed push to take the leap? The realization that people were buying wine for all the wrong reasons. Sometimes it was on the sole basis of price. Sometimes, they just weren't given much of a chance to get excited about something new or unique.\u003c/p>\n\u003cp>\"I'd go to moderately-priced restaurants,\" she says, \"and I'd struggle to find a wine that I wanted to have with dinner. Not that the lists were bad, there just wasn't a lot of excitement there.\"\u003c/p>\n\u003cp>After building a strong base in French wine at mainly French restaurants, she was ready to expand her knowledge, and she headed to Bacar to learn Austrian wines. Even then though, she (and, she jokingly confides, the rest of the staff) knew Italian wines were her passion.\u003c/p>\n\u003cp>So when she became a partner in a restaurant venture, it was a natural opportunity for her to build a wine list that reflects both her passion and chef Christophe Hille's southern Italian cuisine. But how does Lindgren get around selling wine to people who can barely pronounce \u003cem>Aglianico \u003c/em>or \u003cem>Nerello Mascalese\u003c/em>, let alone know what one tastes like?\u003c/p>\n\u003cp>\"Customers are smarter than a lot of people [give them credit for]\", she says of the unusual list. \"I try not to be pedantic because, frankly, in the several minutes while I'm talking about a wine, it's sitting on the table, and my customer could be [forming their own opinions]. I try not to tell people what they should taste in a wine, and I try to keep the descriptions approachable--'light fruits' or 'dark fruits' instead of 'blueberry' or 'raspberry'.\u003c/p>\n\u003cp>You can really hear the passion in her voice as she talks about how \"romantic\" the history of wine is, and her excitement about helping to bring some near-extinct varietals to the dining public. After all these years, though, Shelley Lindgren still doesn't consider herself an \"expert.\"\u003c/p>\n\u003cp>\"When wine becomes your life, you're continually keeping up with tasting groups and meeting people in the industry who are bringing new ideas and old traditions together. I learn something every single day--I don't think anyone can say that they are truly an 'expert' because the industry is always changing and evolving.\"\u003c/p>\n\u003cp>\u003cem>Shelley Lindgren is co-owner and sommelier of \u003cstrong>\u003ca href=\"http://www.a16sf.com\">A16 restaurant\u003c/a> \u003c/strong>on Chestnut Street in San Francisco.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo courtesy of A16.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was there that Lindgren started thinking about a profession in wine. Working at the restaurant 5 nights a week while studying full time at the University of San Francisco didn't leave her much free time, but what she did have she spent at wine shops, looking and listening and learning. Most of her papers as an English Writing major focused on references to wine in literature from Shakespeare to Horace, and she realized that wine was everywhere, as long as you were looking for it.\u003c/p>\n\u003cp>When Lindgren started seriously toying with the idea of becoming a sommelier, there were only just a few in San Francisco, and most of her friends didn't even know the term. What gave her the much-needed push to take the leap? The realization that people were buying wine for all the wrong reasons. Sometimes it was on the sole basis of price. Sometimes, they just weren't given much of a chance to get excited about something new or unique.\u003c/p>\n\u003cp>\"I'd go to moderately-priced restaurants,\" she says, \"and I'd struggle to find a wine that I wanted to have with dinner. Not that the lists were bad, there just wasn't a lot of excitement there.\"\u003c/p>\n\u003cp>After building a strong base in French wine at mainly French restaurants, she was ready to expand her knowledge, and she headed to Bacar to learn Austrian wines. Even then though, she (and, she jokingly confides, the rest of the staff) knew Italian wines were her passion.\u003c/p>\n\u003cp>So when she became a partner in a restaurant venture, it was a natural opportunity for her to build a wine list that reflects both her passion and chef Christophe Hille's southern Italian cuisine. But how does Lindgren get around selling wine to people who can barely pronounce \u003cem>Aglianico \u003c/em>or \u003cem>Nerello Mascalese\u003c/em>, let alone know what one tastes like?\u003c/p>\n\u003cp>\"Customers are smarter than a lot of people [give them credit for]\", she says of the unusual list. \"I try not to be pedantic because, frankly, in the several minutes while I'm talking about a wine, it's sitting on the table, and my customer could be [forming their own opinions]. I try not to tell people what they should taste in a wine, and I try to keep the descriptions approachable--'light fruits' or 'dark fruits' instead of 'blueberry' or 'raspberry'.\u003c/p>\n\u003cp>You can really hear the passion in her voice as she talks about how \"romantic\" the history of wine is, and her excitement about helping to bring some near-extinct varietals to the dining public. After all these years, though, Shelley Lindgren still doesn't consider herself an \"expert.\"\u003c/p>\n\u003cp>\"When wine becomes your life, you're continually keeping up with tasting groups and meeting people in the industry who are bringing new ideas and old traditions together. I learn something every single day--I don't think anyone can say that they are truly an 'expert' because the industry is always changing and evolving.\"\u003c/p>\n\u003cp>\u003cem>Shelley Lindgren is co-owner and sommelier of \u003cstrong>\u003ca href=\"http://www.a16sf.com\">A16 restaurant\u003c/a> \u003c/strong>on Chestnut Street in San Francisco.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photo courtesy of A16.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDBradWeir.png\">\u003cbr>\n\u003cb>Title:\u003c/b> Sous Chef, \u003cb>\u003ca href=\"http://www.lunaparksf.com/\">Luna Park\u003c/a>\u003c/b> restaurant\u003cbr>\n\u003cb>Hometown:\u003c/b> New York, living in San Francisco for the last 15 years\u003c/p>\n\u003cp>\u003cb>1. What was your favorite food growing up?\u003c/b>\u003cbr>\nHamburgers, I ate them all the time! My mom was not a cook, so she didn't mind but my grandmother was an excellent cook. I remember looking forward to her cooking at holidays. That's where I get it from. \u003c/p>\n\u003cp>When I was six years old my babysitter would watch the Galloping Gourmet everyday at 3 o'clock, it came on right after Popeye. I remember seeing one episode and announcing to my mom I wanted to make apple pie. My mom insisted we use a pre-made crust and I was very upset with her, but the next time I made it from scratch.\u003c/p>\n\u003cp>\u003cb>2. What's the best thing about being a chef?\u003c/b>\u003cbr>\nI love working with my hands and at the same time being able to use my brain. You get the left brain right brain combination, I like the creative stimulation. If I was doing just one or the other I'd go crazy.\u003c/p>\n\u003cp>\u003cb>3. What's your favorite item on the menu right now?\u003c/b>\u003cbr>\nProbably the pork cutlet, it's one of our best-sellers too. It's a simple dish but it has some hidden surprises because we stuff it with mushrooms and cheese. It's such a homey taste, it makes you think \"I wish my mother cooked like this!\" It's as if you took grandma and sent her to culinary school.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4. What do you attribute the popularity of retro/comfort food?\u003c/b>\u003cbr>\nPeople want food that's comfortable, they want to know they're going to like it, it has to be really good. I want people to really have to figure out what to order because they want to try it all. Restaurants succeed when you've had the dish a million time, but you've never had it quite the way they make it way before. For instance, macaroni and cheese is one of the simplest dishes, everyone had it growing up, but you add broccoli, gourmet smoked ham, four cheeses and a bechamel sauce and wow, it's elevated to a different level. But I'd never take it too far.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. Where do you like to eat out?\u003c/b>\u003cbr>\nI had never eaten at \u003cb>\u003ca href=\"http://www.lunaparksf.com/\">Luna Park\u003c/a>\u003c/b> before I came to work here but I ate at \u003cb>\u003ca href=\"http://sanfrancisco.citysearch.com/profile/899010#editorialreview\">Chow\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.fogcitydiner.com/\">Fog City Diner\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.chenerypark.com/\">Chenery Park\u003c/a>\u003c/b>, places that make simple food done well. I worked at \u003cb>\u003ca href=\"http://sanfrancisco.citysearch.com/profile/905614\">Q\u003c/a>\u003c/b> on Clement street and I refined my style there. I like food that everyone has had before but made differently.\u003c/p>\n\n",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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