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Each dish tells a story of ancestry, migration, and memory, and the tastes and aromas keep chefs and diners connected to home, even when they’re far away.\u003c/p>\n\u003cp>Dishes of the Diaspora, a new KQED web series premiering in February, tells their stories. In each episode, African restaurant owners from around the Bay invite viewers into the kitchen to share personal experiences, signature dishes, and fresh takes on comfort food. The series also provides a front-row seat to the unprecedented hardships for restaurants brought on by the pandemic. Running a restaurant in the most expensive region in the country is a feat in itself, and it can be doubly challenging for immigrants navigating a new culture and unfamiliar systems.\u003c/p>\n\u003cp>In the Dishes of the Diaspora premiere, we meet Oumar Diouf, chef/owner of The Damel, a restaurant and food truck in Oakland’s Uptown neighborhood. After learning to cook to help his mother as a child in Senegal, Diouf’s journey to Brazil inspired a mission to share his cross-cultural flavors with the world. Now he cooks up a mix of Senegalese, Argentinian, and Brazilian street food, opening a window into the history of these cultures with every plate.\u003c/p>\n\u003cp>Dishes of the Diaspora premieres Wednesday, Feb. 3 on \u003ca href=\"http://www.kqed.org/dishesofthediaspora\">www.kqed.org/dishesofthediaspora\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621382588,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":252},"headData":{"title":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area | KQED","description":"African restaurant owners from around the Bay invite us into their kitchens to share personal experiences and signature dishes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area","datePublished":"2021-01-15T18:45:21.000Z","dateModified":"2021-05-19T00:03:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139725 https://ww2.kqed.org/bayareabites/?p=139725","disqusUrl":"https://ww2.kqed.org/bayareabites/2021/01/15/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area/","disqusTitle":"New Series ‘Dishes of the Diaspora’ Spotlights African Food and Culture in the Bay Area","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139725/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/VhjASkWot7k'\n title='//www.youtube.com/embed/VhjASkWot7k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Senegalese akara, South African bunny chow, Nigerian jollof rice — these are just a few of the flavorful dishes African immigrant chefs regularly share with their Bay Area neighbors. Each dish tells a story of ancestry, migration, and memory, and the tastes and aromas keep chefs and diners connected to home, even when they’re far away.\u003c/p>\n\u003cp>Dishes of the Diaspora, a new KQED web series premiering in February, tells their stories. In each episode, African restaurant owners from around the Bay invite viewers into the kitchen to share personal experiences, signature dishes, and fresh takes on comfort food. The series also provides a front-row seat to the unprecedented hardships for restaurants brought on by the pandemic. Running a restaurant in the most expensive region in the country is a feat in itself, and it can be doubly challenging for immigrants navigating a new culture and unfamiliar systems.\u003c/p>\n\u003cp>In the Dishes of the Diaspora premiere, we meet Oumar Diouf, chef/owner of The Damel, a restaurant and food truck in Oakland’s Uptown neighborhood. After learning to cook to help his mother as a child in Senegal, Diouf’s journey to Brazil inspired a mission to share his cross-cultural flavors with the world. Now he cooks up a mix of Senegalese, Argentinian, and Brazilian street food, opening a window into the history of these cultures with every plate.\u003c/p>\n\u003cp>Dishes of the Diaspora premieres Wednesday, Feb. 3 on \u003ca href=\"http://www.kqed.org/dishesofthediaspora\">www.kqed.org/dishesofthediaspora\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139725/new-series-dishes-of-the-diaspora-spotlights-african-food-and-culture-in-the-bay-area","authors":["11677"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_63","bayareabites_17082","bayareabites_10028","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_17067","bayareabites_14744","bayareabites_17065","bayareabites_14757","bayareabites_92","bayareabites_14745"],"featImg":"bayareabites_139728","label":"bayareabites"},"bayareabites_134751":{"type":"posts","id":"bayareabites_134751","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134751","score":null,"sort":[1568159493000]},"guestAuthors":[],"slug":"this-rising-star-chef-is-black-vegan-and-only-11-years-old","title":"This Rising Star Chef Is Black, Vegan — And Only 11 Years Old","publishDate":1568159493,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>An 11-year-old boy recently hit up 53-year-old Roger Wade on LinkedIn, wishing to open a restaurant one day. Wade wrote back: Why not now?\u003c/p>\n\u003cp>When Wade, CEO of \u003ca href=\"https://www.boxpark.co.uk/\">Boxpark\u003c/a>, a chain of hip food halls in London, was 11 years old himself, he sold candy to his schoolmates. He cited that memory as a heartstring plucked by Omari McQueen, the \u003ca href=\"https://uk.linkedin.com/in/omari-mcqueen-a33939168\">11-year-old LinkedIn user\u003c/a>. \"Age doesn't define a person any more than gender or race does,\" Wade said. \"We were happy to support a dream. Omari is a role model for dreaming big.\"\u003cbr>\n[aside postID='bayareabites_131003,bayareabites_130171' label='More on Kids and Cooking']\u003cbr>\nWade waived the £1,000 rent for a weeklong pop-up at Boxpark's Croydon location, freeing McQueen to bill himself as the \"world's youngest restaurateur\" — even younger than \u003ca href=\"https://www.kcrw.com/culture/shows/the-document/chef-flynn\">Flynn McGarry\u003c/a>, who, in 2011, became a foodie wunderkind at 11 1/2 by running a restaurant out of his California home (and charging $160 a head when he debuted in New York).\u003c/p>\n\u003cp>McQueen debuted Dipalicious, his vegan Caribbean spot, in the same food hall as Goat, a Jamaican restaurant run by \u003ca href=\"https://www.boxpark.co.uk/blog/introducing-goat/\">James Cochran\u003c/a>, the 2018 \u003cem>Great British Menu\u003c/em> champion of champions.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>McQueen's pop-up week spanned a week in August, which was a very busy month for him. A few days before Dipalicious, opened, he appeared on \u003cem>Step Up to the Plate\u003c/em>, a BBC food competition in which children jostle to showcase their restaurant skills. (He had already \u003ca href=\"https://www.bbc.co.uk/newsround/47063786\">taught\u003c/a> the BBC's \u003cem>Newsround\u003c/em> how to make vegan shepherd's pie.) McQueen did not advance in the competition, even though celebrity chef Liam Charles scored his beetroot risotto a 9.5 out of 10.\u003c/p>\n\u003cp>\"I'm not bothered,\" McQueen said recently as he peeled potatoes in Dipalicious' kitchen. \"I skipped ahead to having my own proper restaurant anyway.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now he enjoys a childhood of industrial blenders for Christmas, iPad breaks to play \u003cem>Cooking Mama\u003c/em> and international fame, but it wasn't always so giddy. When McQueen was 7, his stay-at-home mother said she began suffering from hemiplegic migraines, which would paralyze half her body for up to 24 hours. In order to make sure her six kids got fed, she said she tried teaching her eldest child to cook, but it was McQueen, second-eldest, who took to it. His father, the son of Jamaican immigrants, had barely taught McQueen how to fry fish before the precocious young chef stumbled upon a \u003ca href=\"https://www.youtube.com/user/officialpeta\">PETA video\u003c/a> on YouTube and became \u003ca href=\"https://www.npr.org/2019/01/07/683015303/planting-a-seed-the-vegan-diet-in-2019\">vegan\u003c/a>, joining \u003ca href=\"https://www.theguardian.com/lifeandstyle/2018/apr/01/vegans-are-coming-millennials-health-climate-change-animal-welfare\">a British renaissance\u003c/a> in plant-based eating. (Similarly, McGarry's early signature dish was a \u003ca href=\"https://www.vogue.com/article/gem-restaurant-chef-flynn-mcgarry-must-eat-beet\">beet Wellington\u003c/a>).\u003c/p>\n\u003cp>McQueen approaches his veganism with kids-say-the-darndest-things candor, leaving carrots and almond milk out for Santa, along with a note telling him why he should be vegan. Or asking attendees at a vegan conference — for which he sat as \u003ca href=\"https://youtu.be/Wk_nQO4dl1w\">an expert in a panel discussion\u003c/a> — to raise their hands if they're not vegan, then asking them plainly, \"Why are you not vegan?\" On a national evening news program, he said \u003ca href=\"https://youtu.be/GIEx90nygzs\">milk is \"cows' pus\"\u003c/a> (because of common \u003ca href=\"https://en.m.wikipedia.org/wiki/Mastitis_in_dairy_cattle\">mastitis\u003c/a>). Does he ever drink Coca-Cola? \"No, it's used to \u003ca href=\"https://www.businessinsider.com/i-tried-cleaning-my-toilet-with-coke-and-it-actually-works-2017-12\">clean toilets\u003c/a>.\" But his candor cuts both ways: On his televised food competition, he called \u003ca href=\"https://www.pbs.org/video/what-is-natto-vsmi1w/\">natto\u003c/a> \"disgusting.\"\u003c/p>\n\u003cp>Although he is often cited as an \"award-winning chef,\" the awards he has won have been for vegan compassion and entrepreneurship, not cooking — yet. Whereas McGarry was re-creating labyrinthine recipes from \u003ca href=\"https://www.npr.org/2014/07/19/332570027/not-my-job-french-laundry-chef-thomas-keller-gets-quizzed-on-actual-laundry\">The French Laundry Cookbook\u003c/a>, the go-tos of McQueen's separate \u003ca href=\"https://www.dipalicious.co.uk/\">Dipalicious\u003c/a> food brand are easy purees and smoothies. His vegan Caribbean offerings at Boxpark showcased simple, on-trend dishes including pumpkin soup (£7), barbecue jackfruit with breadfruit chips (£8) and callaloo (£8). While it's easy for Caribbean spice to punch the tongue with heat, his hugs it with flavor: Omari umami. Dipalicious sold no desserts except for its sweet namesake dipping sauces (£4.99) — a puree of peaches and pears with nutmeg, for example. McQueen also made sure to offer smaller-portioned kids' meals (£3.99), although child vegans are \u003ca href=\"https://www.nytimes.com/2019/08/24/health/vegan-parents-malnourished-baby.html\">controversial\u003c/a>.\u003c/p>\n\u003cp>McQueen's next big-picture dream is to convert a bus to a food truck and drive around the country with his father, a bus driver, evangelizing veganism's moral and nutritional imperatives. \"You can tell people that food is healthy or kind to animals,\" he said while eating dairy-free raspberry ice cream from \u003ca href=\"https://whatthepitta.com/\">What The Pitta\u003c/a>, the other vegan shop at Boxpark Croydon, \"but they won't care unless the food is fun and delicious.\"\u003c/p>\n\u003cp>Celebrity is a big part of his thinking as well — he has met actor Daniel Radcliffe and British television stars — and so he has a more immediate goal in mind by his 12th birthday in May next year: He aches to meet \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=103321043\">Gordon Ramsay\u003c/a>. \"He's like a superhero. His superpower is being a chef who shouts,\" he said. \"I love to cook and make delicious food, but I want to learn how to do it while shouting, because that looks fun.\"\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>A short game of \"... Or Gordon Ramsay?\" followed:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Who would you choose between [your favorite athlete,] Alexis Sánchez or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Barack Obama or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Queen Elizabeth or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Spider-Man or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Santa Claus or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003c/blockquote>\n\u003cp>When a recent Dipalicious customer was confused to be greeted by an 11-year-old's firm handshake and a lecture on the benefits of jackfruit, McQueen pointed to a photo on the wall of himself in a tuxedo. (He bought it when he was 10 — \"but it still fits me.\")\u003c/p>\n\u003cp>\"I'm in charge here. This is my restaurant,\" he said. The customer — Chris Tagoe, a 38-year-old IT developer — walked out with pumpkin soup and vegetable curry. \"I wouldn't normally go vegan or veg,\" said Tagoe, \"but he's really nice.\"\u003c/p>\n\u003cp>With his pop-up closed, McQueen is back to his YouTube channel, where his vegan pizza recipe includes an \"Uptown Funk\" dance break, and he sometimes offers left-field advice on how to become a millionaire, though he isn't one himself. Home-schooled until now, he begins public school in the fall, although he'll still sell his sauces and prepacked vegan meals after school. \"I'm ready for the world,\" he said.\u003c/p>\n\u003cp>\u003ca href=\"http://charmandrigor.com/\">Richard Morgan\u003c/a>\u003cem>, a freelance writer in New York, is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Bedlam-Kindle-Single-Richard-Morgan-ebook/dp/B00WH0F2QS\">Born in Bedlam\u003c/a>\u003cem>, a memoir.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/10/755469712/this-rising-star-chef-is-black-vegan-and-only-11-years-old\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"U.K. tween Omari McQueen began to cook at age 7, when his mother experienced paralyzing migraines. It wasn't long before he appeared on TV, opened a trendy food hall booth and sat on an expert panel.","status":"publish","parent":0,"modified":1568159493,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1122},"headData":{"title":"This Rising Star Chef Is Black, Vegan — And Only 11 Years Old | KQED","description":"U.K. tween Omari McQueen began to cook at age 7, when his mother experienced paralyzing migraines. It wasn't long before he appeared on TV, opened a trendy food hall booth and sat on an expert panel.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Rising Star Chef Is Black, Vegan — And Only 11 Years Old","datePublished":"2019-09-10T23:51:33.000Z","dateModified":"2019-09-10T23:51:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134751 https://ww2.kqed.org/bayareabites/?p=134751","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/09/10/this-rising-star-chef-is-black-vegan-and-only-11-years-old/","disqusTitle":"This Rising Star Chef Is Black, Vegan — And Only 11 Years Old","nprByline":"Richard Morgan, NPR Food","nprImageAgency":"Kennedy News and Media","nprStoryId":"755469712","nprApiLink":"http://api.npr.org/query?id=755469712&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/09/10/755469712/this-rising-star-chef-is-black-vegan-and-only-11-years-old?ft=nprml&f=755469712","nprRetrievedStory":"1","nprPubDate":"Tue, 10 Sep 2019 12:12:00 -0400","nprStoryDate":"Tue, 10 Sep 2019 07:00:18 -0400","nprLastModifiedDate":"Tue, 10 Sep 2019 12:12:58 -0400","path":"/bayareabites/134751/this-rising-star-chef-is-black-vegan-and-only-11-years-old","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>An 11-year-old boy recently hit up 53-year-old Roger Wade on LinkedIn, wishing to open a restaurant one day. Wade wrote back: Why not now?\u003c/p>\n\u003cp>When Wade, CEO of \u003ca href=\"https://www.boxpark.co.uk/\">Boxpark\u003c/a>, a chain of hip food halls in London, was 11 years old himself, he sold candy to his schoolmates. He cited that memory as a heartstring plucked by Omari McQueen, the \u003ca href=\"https://uk.linkedin.com/in/omari-mcqueen-a33939168\">11-year-old LinkedIn user\u003c/a>. \"Age doesn't define a person any more than gender or race does,\" Wade said. \"We were happy to support a dream. Omari is a role model for dreaming big.\"\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131003,bayareabites_130171","label":"More on Kids and Cooking "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWade waived the £1,000 rent for a weeklong pop-up at Boxpark's Croydon location, freeing McQueen to bill himself as the \"world's youngest restaurateur\" — even younger than \u003ca href=\"https://www.kcrw.com/culture/shows/the-document/chef-flynn\">Flynn McGarry\u003c/a>, who, in 2011, became a foodie wunderkind at 11 1/2 by running a restaurant out of his California home (and charging $160 a head when he debuted in New York).\u003c/p>\n\u003cp>McQueen debuted Dipalicious, his vegan Caribbean spot, in the same food hall as Goat, a Jamaican restaurant run by \u003ca href=\"https://www.boxpark.co.uk/blog/introducing-goat/\">James Cochran\u003c/a>, the 2018 \u003cem>Great British Menu\u003c/em> champion of champions.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>McQueen's pop-up week spanned a week in August, which was a very busy month for him. A few days before Dipalicious, opened, he appeared on \u003cem>Step Up to the Plate\u003c/em>, a BBC food competition in which children jostle to showcase their restaurant skills. (He had already \u003ca href=\"https://www.bbc.co.uk/newsround/47063786\">taught\u003c/a> the BBC's \u003cem>Newsround\u003c/em> how to make vegan shepherd's pie.) McQueen did not advance in the competition, even though celebrity chef Liam Charles scored his beetroot risotto a 9.5 out of 10.\u003c/p>\n\u003cp>\"I'm not bothered,\" McQueen said recently as he peeled potatoes in Dipalicious' kitchen. \"I skipped ahead to having my own proper restaurant anyway.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now he enjoys a childhood of industrial blenders for Christmas, iPad breaks to play \u003cem>Cooking Mama\u003c/em> and international fame, but it wasn't always so giddy. When McQueen was 7, his stay-at-home mother said she began suffering from hemiplegic migraines, which would paralyze half her body for up to 24 hours. In order to make sure her six kids got fed, she said she tried teaching her eldest child to cook, but it was McQueen, second-eldest, who took to it. His father, the son of Jamaican immigrants, had barely taught McQueen how to fry fish before the precocious young chef stumbled upon a \u003ca href=\"https://www.youtube.com/user/officialpeta\">PETA video\u003c/a> on YouTube and became \u003ca href=\"https://www.npr.org/2019/01/07/683015303/planting-a-seed-the-vegan-diet-in-2019\">vegan\u003c/a>, joining \u003ca href=\"https://www.theguardian.com/lifeandstyle/2018/apr/01/vegans-are-coming-millennials-health-climate-change-animal-welfare\">a British renaissance\u003c/a> in plant-based eating. (Similarly, McGarry's early signature dish was a \u003ca href=\"https://www.vogue.com/article/gem-restaurant-chef-flynn-mcgarry-must-eat-beet\">beet Wellington\u003c/a>).\u003c/p>\n\u003cp>McQueen approaches his veganism with kids-say-the-darndest-things candor, leaving carrots and almond milk out for Santa, along with a note telling him why he should be vegan. Or asking attendees at a vegan conference — for which he sat as \u003ca href=\"https://youtu.be/Wk_nQO4dl1w\">an expert in a panel discussion\u003c/a> — to raise their hands if they're not vegan, then asking them plainly, \"Why are you not vegan?\" On a national evening news program, he said \u003ca href=\"https://youtu.be/GIEx90nygzs\">milk is \"cows' pus\"\u003c/a> (because of common \u003ca href=\"https://en.m.wikipedia.org/wiki/Mastitis_in_dairy_cattle\">mastitis\u003c/a>). Does he ever drink Coca-Cola? \"No, it's used to \u003ca href=\"https://www.businessinsider.com/i-tried-cleaning-my-toilet-with-coke-and-it-actually-works-2017-12\">clean toilets\u003c/a>.\" But his candor cuts both ways: On his televised food competition, he called \u003ca href=\"https://www.pbs.org/video/what-is-natto-vsmi1w/\">natto\u003c/a> \"disgusting.\"\u003c/p>\n\u003cp>Although he is often cited as an \"award-winning chef,\" the awards he has won have been for vegan compassion and entrepreneurship, not cooking — yet. Whereas McGarry was re-creating labyrinthine recipes from \u003ca href=\"https://www.npr.org/2014/07/19/332570027/not-my-job-french-laundry-chef-thomas-keller-gets-quizzed-on-actual-laundry\">The French Laundry Cookbook\u003c/a>, the go-tos of McQueen's separate \u003ca href=\"https://www.dipalicious.co.uk/\">Dipalicious\u003c/a> food brand are easy purees and smoothies. His vegan Caribbean offerings at Boxpark showcased simple, on-trend dishes including pumpkin soup (£7), barbecue jackfruit with breadfruit chips (£8) and callaloo (£8). While it's easy for Caribbean spice to punch the tongue with heat, his hugs it with flavor: Omari umami. Dipalicious sold no desserts except for its sweet namesake dipping sauces (£4.99) — a puree of peaches and pears with nutmeg, for example. McQueen also made sure to offer smaller-portioned kids' meals (£3.99), although child vegans are \u003ca href=\"https://www.nytimes.com/2019/08/24/health/vegan-parents-malnourished-baby.html\">controversial\u003c/a>.\u003c/p>\n\u003cp>McQueen's next big-picture dream is to convert a bus to a food truck and drive around the country with his father, a bus driver, evangelizing veganism's moral and nutritional imperatives. \"You can tell people that food is healthy or kind to animals,\" he said while eating dairy-free raspberry ice cream from \u003ca href=\"https://whatthepitta.com/\">What The Pitta\u003c/a>, the other vegan shop at Boxpark Croydon, \"but they won't care unless the food is fun and delicious.\"\u003c/p>\n\u003cp>Celebrity is a big part of his thinking as well — he has met actor Daniel Radcliffe and British television stars — and so he has a more immediate goal in mind by his 12th birthday in May next year: He aches to meet \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=103321043\">Gordon Ramsay\u003c/a>. \"He's like a superhero. His superpower is being a chef who shouts,\" he said. \"I love to cook and make delicious food, but I want to learn how to do it while shouting, because that looks fun.\"\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>A short game of \"... Or Gordon Ramsay?\" followed:\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Who would you choose between [your favorite athlete,] Alexis Sánchez or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Barack Obama or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Queen Elizabeth or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Spider-Man or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003cp>\u003cstrong>NPR:\u003c/strong> Santa Claus or Gordon Ramsay?\u003c/p>\n\u003cp>\u003cstrong>McQueen:\u003c/strong> Gordon Ramsay.\u003c/p>\n\u003c/blockquote>\n\u003cp>When a recent Dipalicious customer was confused to be greeted by an 11-year-old's firm handshake and a lecture on the benefits of jackfruit, McQueen pointed to a photo on the wall of himself in a tuxedo. (He bought it when he was 10 — \"but it still fits me.\")\u003c/p>\n\u003cp>\"I'm in charge here. This is my restaurant,\" he said. The customer — Chris Tagoe, a 38-year-old IT developer — walked out with pumpkin soup and vegetable curry. \"I wouldn't normally go vegan or veg,\" said Tagoe, \"but he's really nice.\"\u003c/p>\n\u003cp>With his pop-up closed, McQueen is back to his YouTube channel, where his vegan pizza recipe includes an \"Uptown Funk\" dance break, and he sometimes offers left-field advice on how to become a millionaire, though he isn't one himself. Home-schooled until now, he begins public school in the fall, although he'll still sell his sauces and prepacked vegan meals after school. \"I'm ready for the world,\" he said.\u003c/p>\n\u003cp>\u003ca href=\"http://charmandrigor.com/\">Richard Morgan\u003c/a>\u003cem>, a freelance writer in New York, is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Bedlam-Kindle-Single-Richard-Morgan-ebook/dp/B00WH0F2QS\">Born in Bedlam\u003c/a>\u003cem>, a memoir.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/09/10/755469712/this-rising-star-chef-is-black-vegan-and-only-11-years-old\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134751/this-rising-star-chef-is-black-vegan-and-only-11-years-old","authors":["byline_bayareabites_134751"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1246","bayareabites_10916"],"tags":["bayareabites_14744","bayareabites_2293","bayareabites_16272"],"featImg":"bayareabites_134752","label":"bayareabites"},"bayareabites_132675":{"type":"posts","id":"bayareabites_132675","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132675","score":null,"sort":[1551211549000]},"guestAuthors":[],"slug":"indigenous-california-chefs-are-reviving-and-preserving-native-cuisines","title":"Indigenous California Chefs are Reviving and Preserving Native Cuisines","publishDate":1551211549,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Vincent Medina spent seven years as a docent at the oldest building in San Francisco, \u003ca href=\"https://www.missiondolores.org/\">Mission Dolores\u003c/a>, one of the 21 missions in the state at which the Spanish tried to convert Native Californians to Catholicism.\u003c/p>\n\u003cp>A member of the Muwekma Ohlone Tribe from the East Bay, Medina (pictured above, at left) was trying to change the narrative schoolchildren heard about the Ohlone people indigenous to the area, who the conquerors enslaved in the missions. But when Medina started to feel locked in at his job at the Mission, he left and started working in the produce department at the popular East Bay grocery store, Berkeley Bowl.\u003c/p>\n\u003cp>“It was so fun to be able to work with these beautiful peaches and apples instead of having to think about slavery,” he said. “I just remember how much I enjoyed being around the food.”\u003c/p>\n\u003cp>Working at the grocery, Medina began thinking about serving the food native to the area, an idea he talked about with his partner, Louis Trevino (pictured above, right), a member of the Rumsen Ohlone tribe, which originated in the Monterey Bay area.\u003c/p>\n\u003cp>Now the two run \u003ca href=\"https://www.makamham.com/\">Café Ohlone by Mak-’amham\u003c/a>—meaning “our food” in Chochenyo, one of several native Ohlone dialects—where they serve up traditional foods such as acorn soup, chia seed pudding, venison meatballs, and acorn-flour brownies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located outdoors in the backyard of \u003ca href=\"https://www.universitypressbooks.com/\">University Press Books\u003c/a> in Berkeley, the tribe’s aesthetic runs throughout the café. “Ohlone Land” spans the fence in capital letters, tribal baskets decorate shelves, bay laurel—important medicinally and in food—hangs from the balcony, and the space features a large table made from a fallen redwood. The café uses a pop-up model, opening one or two afternoons a week and the occasional evening—announcing all the dates and times beforehand on \u003ca href=\"https://twitter.com/makamham\">social media\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132677\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg\" alt=\"Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham. \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trevino and Medina are among a number of \u003ca href=\"https://civileats.com/category/food-and-policy/indigenous-foodways/\">Indigenous chefs around the country\u003c/a> working to preserve and celebrate their heritage in hopes of keeping their culture alive and vital.\u003c/p>\n\u003cp>“For both of us, the café is bringing something to our people we’ve been lacking for too long,” Medina said of Café Ohlone. “Growing up, both Louis and I wanted to go to a place outside of our homes and see our culture, especially in our homeland. The café space is helping repair damages from colonization.”\u003c/p>\n\u003ch2>Grounding the Work in the Ohlone Culture\u003c/h2>\n\u003cp>Trevino and Medina met at the University of California, Berkeley, at a conference for \u003ca href=\"http://linguistics.berkeley.edu/~survey/aicls-breath-of-life/\">Breath of Life\u003c/a>, an organization that works with California Indians to strengthen and revive their languages. Reading old documents from their tribes, they found stories, history, and jokes—as well as loving descriptions of the foods their ancestors ate, such as venison and acorns.\u003c/p>\n\u003cp>Ohlone territory covers about 120 miles—from Vallejo in the east to Big Sur to the southwest, roughly—and Medina guesses the tribe has about 6,000 members. While many remember stories from their families or old dances, Medina said, the Ohlone people were hit hard by colonization—with the Spanish coming first, followed by the Mexicans and Americans—so they couldn’t keep their culture intact.\u003c/p>\n\u003cp>Before opening the café, Medina and Trevino held an event for their families and other Ohlone. For two nights, they camped out in a secluded area in the East Bay hills, where they practiced language lessons, traditional gaming, and tribal bingo. They had books printed for everyone there with old stories translated to Chochenyo and English, as well as family histories and tribal heroes to make their culture more accessible.\u003c/p>\n\u003cp>Then they shared stories around the fire and had a feast of traditional foods—venison, mushrooms, native berries, acorn soup, and acorn brownies. The next morning, they served acorn flour pancakes with honey, blackberries, and hazelnut butter.\u003c/p>\n\u003cp>Because of the cultural loss due to colonization, tasting foods of their tribes meant a lot to participants. “Whether an elder or a young person, when they ate the acorn for the first time, there was this look people had: of feeling proud, of being able to eat that and to know it was something familiar, even if it was their first taste of it,” Medina said.\u003c/p>\n\u003cfigure id=\"attachment_132678\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg\" alt=\"A sign at Café Ohlone by Mak’amham reads “Ohlone Land”\" width=\"1200\" height=\"1045\" class=\"size-full wp-image-132678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-1020x888.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sign at Café Ohlone by Mak’amham reads “Ohlone Land” \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, he added, was to “center the work on returning our food and our culture back to ourselves and our families and recognize the sacrifices of people before us” with the eventual hope of “making sure the future is brighter for [Ohlone] people to come.”\u003c/p>\n\u003ch2>Dispelling Stereotypes with Conversation\u003c/h2>\n\u003cp>Trevino and Medina forage in the hills of the East Bay for ingredients for their café—gathering herbs, seeds, and tea in the same place Medina’s ancestors did. During the meals, they talk with their guests about their Ohlone history and culture.\u003c/p>\n\u003cp>“We’re making people responsible for what they know and where they live and what they’re implicated in by their presence here,” Trevino said. “We’re dispelling stereotypes, and it’s a very powerful way to do it—in conversation.”\u003c/p>\n\u003cp>One of the most persistent stereotypes is that the Ohlone no longer exist. Sita Bhaumik, who was eating at Café Ohlone on a recent afternoon, says the food reminds her to think of Indigenous people in the present and future tense, rather than in the past.\u003c/p>\n\u003cp>A co-founder of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a>, Bhaumik teaches a class, “A Taste of Resistance,” at California College of the Arts; Trevino and Medina have spoken to her students about their work. She’s been inspired by the thought-provoking way the two speak about the food they’re serving.\u003c/p>\n\u003cp>“In their presentation, [they say that] flavor is really active—you can’t say, ‘This is what Ohlone people were like, if you’re tasting food in your mouth at that moment,” she said. “That is something colonialism has really done over time—to say either, ‘These people don’t exist,’ or ‘They were here,’ in the past tense.”\u003c/p>\n\u003ch2>Passing Forgotten Traditions to the Younger Generation\u003c/h2>\n\u003cp>Elsewhere in the Bay Area, Crystal Wahpehpah runs a catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpehpah’s Kitchen\u003c/a>, at which she cooks traditional Kickapoo food from her ancestors in Oklahoma. Like Medina and Trevino, Wahpehpah loves cooking her native foods; it connects her to her family and their traditions, as well as knowledge and experience she wants to pass on to the younger generation.\u003c/p>\n\u003cfigure id=\"attachment_132679\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg\" alt=\"Chef Crystal Wahpepah’s Kickapoo Chili.\" width=\"800\" height=\"800\" class=\"size-full wp-image-132679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Crystal Wahpepah’s Kickapoo Chili. \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Wahpepah grew up in Oakland, she’d go every summer to Oklahoma, where she and her aunts and grandma would cook foods traditional to their \u003ca href=\"http://kickapootribeofoklahoma.com/\">Kickapoo tribe\u003c/a>, like sweet corn.\u003c/p>\n\u003cp>“It was one of the special moments I had with my grandmother and aunties of harvesting sweet corn and drying it and having it in winter,” she said. “We would go back in the summertime and harvest it and have family dinners. I thought that was the most beautiful thing, and when we’d come back to the city, I always wondered why we never had indigenous food at a restaurant.”\u003c/p>\n\u003cp>The first Native American chef to be featured on Food Network’s \u003ca href=\"https://www.wework.com/creator/personal-profiles/chopped-chef-crystal-wahpepah-already-star-wework/\">“Chopped” TV show\u003c/a>, Wahpepah started her own catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpepah’s Kitchen\u003c/a>, in 2012, cooking those foods.\u003c/p>\n\u003cp>At the time, Wahpepah was attending Cordon Bleu, a cooking school in San Francisco, when a friend told her about \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>, the San Francisco-based organization that helps low-income people, mostly women, start food businesses. La Cocina supported her in building her brand, Wahpepah said.\u003c/p>\n\u003cp>When she first started, Wahpepah went to the Oakland library to read about Indigenous food. Now she travels all over the country meeting Indigenous chefs and talking about reviving the cuisine. In the fall, Wahpepah appeared at \u003ca href=\"https://www.facebook.com/events/164250057825799/?active_tab=about\">an event\u003c/a> at the Jewish Community Center in San Francisco, “Keeping the Seed,” along with Trevino and Medina, where she served her food and discussed her mission to make people aware of Native American cuisines as a means of cultural preservation.\u003c/p>\n\u003cp>“When I was growing up, I didn’t get to see Indigenous chefs or our food in stores,” Wahpepah said. “I take pride in knowing I’m building the foundation for youth to see our foods all over.”\u003c/p>\n\u003cp>Wahpepah wants to keep meeting other Indigenous chefs and one day, to have her own restaurant and write a combination cookbook and memoir. Like Medina and Trevino, she wants everyone to know Indigenous people and their culture are still alive.\u003c/p>\n\u003cp>Eating Indigenous food opens people up to hearing about the culture, Trevino says. “The foods are just inherently delicious—it’s completely inarguable—and as they’re eating these delicious things, and we talk about our truths, they’re extremely receptive,” he said. “They’re walking away with a really strong memory.”\u003c/p>\n\u003cp>“It’s true,” Medina added. “How could people who create such delicious foods be lying about anything?”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/02/21/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Café Ohlone and Wahpepah’s Kitchen move the idea of traditional foods from the past to the present and into the mainstream.","status":"publish","parent":0,"modified":1551211549,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1618},"headData":{"title":"Indigenous California Chefs are Reviving and Preserving Native Cuisines | KQED","description":"Café Ohlone and Wahpepah’s Kitchen move the idea of traditional foods from the past to the present and into the mainstream.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Indigenous California Chefs are Reviving and Preserving Native Cuisines","datePublished":"2019-02-26T20:05:49.000Z","dateModified":"2019-02-26T20:05:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132675 https://ww2.kqed.org/bayareabites/?p=132675","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/26/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/","disqusTitle":"Indigenous California Chefs are Reviving and Preserving Native Cuisines","path":"/bayareabites/132675/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vincent Medina spent seven years as a docent at the oldest building in San Francisco, \u003ca href=\"https://www.missiondolores.org/\">Mission Dolores\u003c/a>, one of the 21 missions in the state at which the Spanish tried to convert Native Californians to Catholicism.\u003c/p>\n\u003cp>A member of the Muwekma Ohlone Tribe from the East Bay, Medina (pictured above, at left) was trying to change the narrative schoolchildren heard about the Ohlone people indigenous to the area, who the conquerors enslaved in the missions. But when Medina started to feel locked in at his job at the Mission, he left and started working in the produce department at the popular East Bay grocery store, Berkeley Bowl.\u003c/p>\n\u003cp>“It was so fun to be able to work with these beautiful peaches and apples instead of having to think about slavery,” he said. “I just remember how much I enjoyed being around the food.”\u003c/p>\n\u003cp>Working at the grocery, Medina began thinking about serving the food native to the area, an idea he talked about with his partner, Louis Trevino (pictured above, right), a member of the Rumsen Ohlone tribe, which originated in the Monterey Bay area.\u003c/p>\n\u003cp>Now the two run \u003ca href=\"https://www.makamham.com/\">Café Ohlone by Mak-’amham\u003c/a>—meaning “our food” in Chochenyo, one of several native Ohlone dialects—where they serve up traditional foods such as acorn soup, chia seed pudding, venison meatballs, and acorn-flour brownies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located outdoors in the backyard of \u003ca href=\"https://www.universitypressbooks.com/\">University Press Books\u003c/a> in Berkeley, the tribe’s aesthetic runs throughout the café. “Ohlone Land” spans the fence in capital letters, tribal baskets decorate shelves, bay laurel—important medicinally and in food—hangs from the balcony, and the space features a large table made from a fallen redwood. The café uses a pop-up model, opening one or two afternoons a week and the occasional evening—announcing all the dates and times beforehand on \u003ca href=\"https://twitter.com/makamham\">social media\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132677\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg\" alt=\"Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham. \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trevino and Medina are among a number of \u003ca href=\"https://civileats.com/category/food-and-policy/indigenous-foodways/\">Indigenous chefs around the country\u003c/a> working to preserve and celebrate their heritage in hopes of keeping their culture alive and vital.\u003c/p>\n\u003cp>“For both of us, the café is bringing something to our people we’ve been lacking for too long,” Medina said of Café Ohlone. “Growing up, both Louis and I wanted to go to a place outside of our homes and see our culture, especially in our homeland. The café space is helping repair damages from colonization.”\u003c/p>\n\u003ch2>Grounding the Work in the Ohlone Culture\u003c/h2>\n\u003cp>Trevino and Medina met at the University of California, Berkeley, at a conference for \u003ca href=\"http://linguistics.berkeley.edu/~survey/aicls-breath-of-life/\">Breath of Life\u003c/a>, an organization that works with California Indians to strengthen and revive their languages. Reading old documents from their tribes, they found stories, history, and jokes—as well as loving descriptions of the foods their ancestors ate, such as venison and acorns.\u003c/p>\n\u003cp>Ohlone territory covers about 120 miles—from Vallejo in the east to Big Sur to the southwest, roughly—and Medina guesses the tribe has about 6,000 members. While many remember stories from their families or old dances, Medina said, the Ohlone people were hit hard by colonization—with the Spanish coming first, followed by the Mexicans and Americans—so they couldn’t keep their culture intact.\u003c/p>\n\u003cp>Before opening the café, Medina and Trevino held an event for their families and other Ohlone. For two nights, they camped out in a secluded area in the East Bay hills, where they practiced language lessons, traditional gaming, and tribal bingo. They had books printed for everyone there with old stories translated to Chochenyo and English, as well as family histories and tribal heroes to make their culture more accessible.\u003c/p>\n\u003cp>Then they shared stories around the fire and had a feast of traditional foods—venison, mushrooms, native berries, acorn soup, and acorn brownies. The next morning, they served acorn flour pancakes with honey, blackberries, and hazelnut butter.\u003c/p>\n\u003cp>Because of the cultural loss due to colonization, tasting foods of their tribes meant a lot to participants. “Whether an elder or a young person, when they ate the acorn for the first time, there was this look people had: of feeling proud, of being able to eat that and to know it was something familiar, even if it was their first taste of it,” Medina said.\u003c/p>\n\u003cfigure id=\"attachment_132678\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg\" alt=\"A sign at Café Ohlone by Mak’amham reads “Ohlone Land”\" width=\"1200\" height=\"1045\" class=\"size-full wp-image-132678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-1020x888.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sign at Café Ohlone by Mak’amham reads “Ohlone Land” \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, he added, was to “center the work on returning our food and our culture back to ourselves and our families and recognize the sacrifices of people before us” with the eventual hope of “making sure the future is brighter for [Ohlone] people to come.”\u003c/p>\n\u003ch2>Dispelling Stereotypes with Conversation\u003c/h2>\n\u003cp>Trevino and Medina forage in the hills of the East Bay for ingredients for their café—gathering herbs, seeds, and tea in the same place Medina’s ancestors did. During the meals, they talk with their guests about their Ohlone history and culture.\u003c/p>\n\u003cp>“We’re making people responsible for what they know and where they live and what they’re implicated in by their presence here,” Trevino said. “We’re dispelling stereotypes, and it’s a very powerful way to do it—in conversation.”\u003c/p>\n\u003cp>One of the most persistent stereotypes is that the Ohlone no longer exist. Sita Bhaumik, who was eating at Café Ohlone on a recent afternoon, says the food reminds her to think of Indigenous people in the present and future tense, rather than in the past.\u003c/p>\n\u003cp>A co-founder of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a>, Bhaumik teaches a class, “A Taste of Resistance,” at California College of the Arts; Trevino and Medina have spoken to her students about their work. She’s been inspired by the thought-provoking way the two speak about the food they’re serving.\u003c/p>\n\u003cp>“In their presentation, [they say that] flavor is really active—you can’t say, ‘This is what Ohlone people were like, if you’re tasting food in your mouth at that moment,” she said. “That is something colonialism has really done over time—to say either, ‘These people don’t exist,’ or ‘They were here,’ in the past tense.”\u003c/p>\n\u003ch2>Passing Forgotten Traditions to the Younger Generation\u003c/h2>\n\u003cp>Elsewhere in the Bay Area, Crystal Wahpehpah runs a catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpehpah’s Kitchen\u003c/a>, at which she cooks traditional Kickapoo food from her ancestors in Oklahoma. Like Medina and Trevino, Wahpehpah loves cooking her native foods; it connects her to her family and their traditions, as well as knowledge and experience she wants to pass on to the younger generation.\u003c/p>\n\u003cfigure id=\"attachment_132679\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg\" alt=\"Chef Crystal Wahpepah’s Kickapoo Chili.\" width=\"800\" height=\"800\" class=\"size-full wp-image-132679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Crystal Wahpepah’s Kickapoo Chili. \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Wahpepah grew up in Oakland, she’d go every summer to Oklahoma, where she and her aunts and grandma would cook foods traditional to their \u003ca href=\"http://kickapootribeofoklahoma.com/\">Kickapoo tribe\u003c/a>, like sweet corn.\u003c/p>\n\u003cp>“It was one of the special moments I had with my grandmother and aunties of harvesting sweet corn and drying it and having it in winter,” she said. “We would go back in the summertime and harvest it and have family dinners. I thought that was the most beautiful thing, and when we’d come back to the city, I always wondered why we never had indigenous food at a restaurant.”\u003c/p>\n\u003cp>The first Native American chef to be featured on Food Network’s \u003ca href=\"https://www.wework.com/creator/personal-profiles/chopped-chef-crystal-wahpepah-already-star-wework/\">“Chopped” TV show\u003c/a>, Wahpepah started her own catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpepah’s Kitchen\u003c/a>, in 2012, cooking those foods.\u003c/p>\n\u003cp>At the time, Wahpepah was attending Cordon Bleu, a cooking school in San Francisco, when a friend told her about \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>, the San Francisco-based organization that helps low-income people, mostly women, start food businesses. La Cocina supported her in building her brand, Wahpepah said.\u003c/p>\n\u003cp>When she first started, Wahpepah went to the Oakland library to read about Indigenous food. Now she travels all over the country meeting Indigenous chefs and talking about reviving the cuisine. In the fall, Wahpepah appeared at \u003ca href=\"https://www.facebook.com/events/164250057825799/?active_tab=about\">an event\u003c/a> at the Jewish Community Center in San Francisco, “Keeping the Seed,” along with Trevino and Medina, where she served her food and discussed her mission to make people aware of Native American cuisines as a means of cultural preservation.\u003c/p>\n\u003cp>“When I was growing up, I didn’t get to see Indigenous chefs or our food in stores,” Wahpepah said. “I take pride in knowing I’m building the foundation for youth to see our foods all over.”\u003c/p>\n\u003cp>Wahpepah wants to keep meeting other Indigenous chefs and one day, to have her own restaurant and write a combination cookbook and memoir. Like Medina and Trevino, she wants everyone to know Indigenous people and their culture are still alive.\u003c/p>\n\u003cp>Eating Indigenous food opens people up to hearing about the culture, Trevino says. “The foods are just inherently delicious—it’s completely inarguable—and as they’re eating these delicious things, and we talk about our truths, they’re extremely receptive,” he said. “They’re walking away with a really strong memory.”\u003c/p>\n\u003cp>“It’s true,” Medina added. “How could people who create such delicious foods be lying about anything?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/02/21/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132675/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines","authors":["5583"],"categories":["bayareabites_264","bayareabites_63","bayareabites_13718","bayareabites_8770","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_14751","bayareabites_14744","bayareabites_8730","bayareabites_16308"],"featImg":"bayareabites_132676","label":"bayareabites"},"bayareabites_132612":{"type":"posts","id":"bayareabites_132612","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132612","score":null,"sort":[1550705843000]},"guestAuthors":[],"slug":"guy-fieris-favorite-sonoma-restaurants","title":"Guy Fieri's Favorite Sonoma Restaurants","publishDate":1550705843,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>by Maci Martell\u003c/i>\u003c/p>\n\u003cp>Guy Fieri may be a household name around the country, but he’ll always be Santa Rosa’s native son. Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Guy Fieri's favorite restaurants in Sonoma County (and that have been featured on “Diners, Drive-Ins & Dives.”)","status":"publish","parent":0,"modified":1553112243,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1199},"headData":{"title":"Guy Fieri's Favorite Sonoma Restaurants | KQED","description":"Guy Fieri's favorite restaurants in Sonoma County (and that have been featured on “Diners, Drive-Ins & Dives.”)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guy Fieri's Favorite Sonoma Restaurants","datePublished":"2019-02-20T23:37:23.000Z","dateModified":"2019-03-20T20:04:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132612 https://ww2.kqed.org/bayareabites/?p=132612","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/20/guy-fieris-favorite-sonoma-restaurants/","disqusTitle":"Guy Fieri's Favorite Sonoma Restaurants","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/132612/guy-fieris-favorite-sonoma-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Maci Martell\u003c/i>\u003c/p>\n\u003cp>Guy Fieri may be a household name around the country, but he’ll always be Santa Rosa’s native son. Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132612/guy-fieris-favorite-sonoma-restaurants","authors":["11349"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_15156","bayareabites_181","bayareabites_61"],"tags":["bayareabites_14453","bayareabites_14744","bayareabites_480","bayareabites_2288","bayareabites_9533","bayareabites_15921","bayareabites_14869"],"featImg":"bayareabites_132622","label":"bayareabites"},"bayareabites_132419":{"type":"posts","id":"bayareabites_132419","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132419","score":null,"sort":[1549912940000]},"guestAuthors":[],"slug":"popular-bay-area-mochi-muffins-head-east","title":"Popular Bay Area Mochi Muffins Head East","publishDate":1549912940,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Have you had a mochi muffin before? How about a mochi donut?\u003c/p>\n\u003cp>If the answer is yes, there's a good chance that muffin or donut came from Third Culture Bakery. Today, cofounders Sam Butarbutar and Wenter Shyu announced that their Third Culture Bakery — home of the Original Mochi Muffin — will open its first Colorado location this summer in Downtown Aurora.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5wq9MAWDgdiR2xfkqXSeEMO5dDEG5fC\"]\u003c/p>\n\u003cp>Third Culture Bakery was founded in 2017, and the name comes from their personal experience growing up as “third culture kids” – children raised in a culture other than their parents. Their breakout product was the Original Mochi Muffin, inspired by the traditions of Hawaiian mochi and flavors found in Sam’s personal childhood in Indonesia, and their overall menu has expanded since then to include colorful mochi donuts, sweet and savory waffles, custard cakes and an array of colorful beverages.\u003c/p>\n\u003cfigure id=\"attachment_132421\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003cimg class=\"size-full wp-image-132421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg\" alt=\"An assortment of mochi donuts\" width=\"1533\" height=\"2300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg 1533w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-1020x1530.jpg 1020w\" sizes=\"(max-width: 1533px) 100vw, 1533px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of mochi donuts \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Butarbutar and Shyu opened their first retail showroom in West Berkeley last summer, and the Downtown Aurora showroom will mirror the original location in West Berkeley, complete with a commercial kitchen and retail storefront, where pastries will be sold alongside drinks including matcha, lychee sparklers, and coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Due to the success of Third Culture Bakery’s West Berkeley showroom, we’ve been working to see where we could open our next location,” says Shyu, Brand Director. “After our CFO, Rachel Taber, relocated to Denver from Berkeley, we started considering the area. Following a recent visit, we fell in love with the charm and burgeoning food scene in Downtown Aurora.”\u003c/p>\n\u003cp>“The products at Third Culture Bakery feature a variety of unique and sometimes hard-to-find ingredients from all over the world,” adds Butarbutar, Culinary Director. “I am thrilled to bring our one-of-a-kind menu offerings to a community that has become so near and dear to us.”\u003c/p>\n\u003cfigure id=\"attachment_132422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_8209-e1549912499355.jpg\" alt=\"Partners Wenter Shyu (right) and Samuel Butarbutar (left)\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Partners Wenter Shyu (right) and Samuel Butarbutar (left) \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As both partners in life and in business, Butarbutar and Shyu launched Third Culture Bakery in April 2017, and have taken the San Francisco Bay Area by storm with the famed Original Mochi Muffin, mochi donuts, waffles, custard cakes, and colorful drinks. You might have seen these tasty treats in Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few of the more than 50 cafes across the San Francisco Bay Area selling their wares.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No need to worry about saying goodbye to your mochi muffins! You'll still find the Third Culture Bakery headquarters in West Berkeley, CA, where guests can purchase pastries and drinks from the showroom, but Shyu and Butarbutar will make fewer appearances as they prep their newest showroom for success in the coming months. They will also continue to supply more than 50 cafes across the San Francisco Bay Area (Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few) with their baked goods.\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area's Third Culture Bakery, home of the original Mochi Muffin, expands to Denver.","status":"publish","parent":0,"modified":1549913043,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":503},"headData":{"title":"Popular Bay Area Mochi Muffins Head East | KQED","description":"The Bay Area's Third Culture Bakery, home of the original Mochi Muffin, expands to Denver.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Popular Bay Area Mochi Muffins Head East","datePublished":"2019-02-11T19:22:20.000Z","dateModified":"2019-02-11T19:24:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132419 https://ww2.kqed.org/bayareabites/?p=132419","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/11/popular-bay-area-mochi-muffins-head-east/","disqusTitle":"Popular Bay Area Mochi Muffins Head East","path":"/bayareabites/132419/popular-bay-area-mochi-muffins-head-east","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you had a mochi muffin before? How about a mochi donut?\u003c/p>\n\u003cp>If the answer is yes, there's a good chance that muffin or donut came from Third Culture Bakery. Today, cofounders Sam Butarbutar and Wenter Shyu announced that their Third Culture Bakery — home of the Original Mochi Muffin — will open its first Colorado location this summer in Downtown Aurora.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Third Culture Bakery was founded in 2017, and the name comes from their personal experience growing up as “third culture kids” – children raised in a culture other than their parents. Their breakout product was the Original Mochi Muffin, inspired by the traditions of Hawaiian mochi and flavors found in Sam’s personal childhood in Indonesia, and their overall menu has expanded since then to include colorful mochi donuts, sweet and savory waffles, custard cakes and an array of colorful beverages.\u003c/p>\n\u003cfigure id=\"attachment_132421\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003cimg class=\"size-full wp-image-132421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg\" alt=\"An assortment of mochi donuts\" width=\"1533\" height=\"2300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg 1533w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-1020x1530.jpg 1020w\" sizes=\"(max-width: 1533px) 100vw, 1533px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of mochi donuts \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Butarbutar and Shyu opened their first retail showroom in West Berkeley last summer, and the Downtown Aurora showroom will mirror the original location in West Berkeley, complete with a commercial kitchen and retail storefront, where pastries will be sold alongside drinks including matcha, lychee sparklers, and coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Due to the success of Third Culture Bakery’s West Berkeley showroom, we’ve been working to see where we could open our next location,” says Shyu, Brand Director. “After our CFO, Rachel Taber, relocated to Denver from Berkeley, we started considering the area. Following a recent visit, we fell in love with the charm and burgeoning food scene in Downtown Aurora.”\u003c/p>\n\u003cp>“The products at Third Culture Bakery feature a variety of unique and sometimes hard-to-find ingredients from all over the world,” adds Butarbutar, Culinary Director. “I am thrilled to bring our one-of-a-kind menu offerings to a community that has become so near and dear to us.”\u003c/p>\n\u003cfigure id=\"attachment_132422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_8209-e1549912499355.jpg\" alt=\"Partners Wenter Shyu (right) and Samuel Butarbutar (left)\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Partners Wenter Shyu (right) and Samuel Butarbutar (left) \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As both partners in life and in business, Butarbutar and Shyu launched Third Culture Bakery in April 2017, and have taken the San Francisco Bay Area by storm with the famed Original Mochi Muffin, mochi donuts, waffles, custard cakes, and colorful drinks. You might have seen these tasty treats in Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few of the more than 50 cafes across the San Francisco Bay Area selling their wares.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No need to worry about saying goodbye to your mochi muffins! You'll still find the Third Culture Bakery headquarters in West Berkeley, CA, where guests can purchase pastries and drinks from the showroom, but Shyu and Butarbutar will make fewer appearances as they prep their newest showroom for success in the coming months. They will also continue to supply more than 50 cafes across the San Francisco Bay Area (Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few) with their baked goods.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132419/popular-bay-area-mochi-muffins-head-east","authors":["11404"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_11028","bayareabites_10028","bayareabites_1807"],"tags":["bayareabites_14744","bayareabites_14775"],"featImg":"bayareabites_132420","label":"bayareabites"},"bayareabites_132412":{"type":"posts","id":"bayareabites_132412","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132412","score":null,"sort":[1549907717000]},"guestAuthors":[],"slug":"california-chef-aims-to-help-restaurant-workers-prevent-suicide","title":"California Chef Aims To Help Restaurant Workers Prevent Suicide","publishDate":1549907717,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At six-foot-three, Patrick Mulvaney is a commanding force in his busy kitchen at B&L in the Midtown neighborhood of Sacramento. As staff prepare for a large dinner crowd, the chef strides through the restaurant's narrow back hallways, where the scent of roasted chicken wafts over dishwasher steam and clanking cookware. His gravelly speech is peppered with curse words, and he's quick to make adjustments to a tray of hors d'oeuvres or a specialty cocktail.\u003c/p>\n\u003cp>But even when it's busy, he says the servers, cooks and bartenders treat each other like family. And as \"captain of the pirate ship,\" as he calls himself, he says it's his job to make sure they're staying afloat in the chaos.\u003c/p>\n\u003cp>The chef has made a name for himself on the local and national culinary scenes, both for his widely praised\u003ca href=\"https://www.youtube.com/watch?v=lev82jMRXSQ\"> farm-to-fork\u003c/a> menus and for his leadership on causes such as \u003ca href=\"http://www.sactownmag.com/February-March-2016/Kitchen-Influential/\">homelessness\u003c/a> and \u003ca href=\"https://www.sacmag.com/2009/10/26/feasting-for-weave/\">domestic violence\u003c/a>. Now, he's channeling some of his energy into suicide prevention.\u003c/p>\n\u003cp>Mulvaney lost a longtime friend, 41-year-old local chef \u003ca href=\"https://www.sacbee.com/food-drink/restaurants/article211918844.html\">Noah Zonca\u003c/a>, in May. Zonca's son, Evani Zonca, said his father suffered from depression and addiction before his drowning death.\u003c/p>\n\u003cp>A month later, celebrity chef Anthony Bourdain took his own life. Mulvaney felt compelled to act.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a place for me to help my people,\" he says. \"We are storytellers at the end of the day. And one of our stories is going to be about mental health.\"\u003c/p>\n\u003cp>Mulvaney says hot tempers in fast-paced kitchens and rampant drug use during and after business hours are often seen as the norm in an industry of \"stress junkies.\"\u003c/p>\n\u003cp>\"You have to be [messed] up to work in restaurants,\" he says. \"There's an acceptance that we're an industry that takes misfits.\"\u003c/p>\n\u003cp>That mentality deters some people from asking for help, even when they have a serious problem.\u003c/p>\n\u003cfigure id=\"attachment_132413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/dscf7956-c344843198ba3cfa02405133ebc46dba5e9a0ffc-e1549907430714.jpg\" alt=\"Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant. \u003ccite>(Andrew Nixon / Capital Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A 2016 survey of more than 2,000 restaurant workers by a national nonprofit called \u003ca href=\"http://chefswithissues.com/\">Chefs with Issues\u003c/a> found that \u003ca href=\"http://www.theheirloomfoundation.org/index.html\">73 percent\u003c/a> reported suffering from multiple mental health conditions. A \u003ca href=\"https://www.samhsa.gov/data/sites/default/files/report_1959/ShortReport-1959.html?mod=article_inline\">2015 study\u003c/a> from the Substance Abuse and Mental Health Services Administration reported that food service employees had the highest rates of illicit drug use compared to 18 other occupations.\u003c/p>\n\u003cp>So, Mulvaney is working with Kaiser Permanente, WellSpace Health, and the Steinberg Institute to roll out resources for struggling bartenders, servers and chefs.\u003c/p>\n\u003cp>Earlier this year, he hosted a series of mental health first aid trainings to help restaurant workers learn the warning signs for suicide. He's hoping to create an online portal where they can take an assessment and find treatment.\u003c/p>\n\u003cp>There are chefs working on suicide prevention all over the country, and if Mulvaney's model gains traction, it could spread well beyond Sacramento.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/katherine-miller\">Katherine Miller\u003c/a>, vice president of impact for the James Beard Foundation, has \u003ca href=\"https://www.jamesbeard.org/blog/its-time-to-speak-out-on-the-kitchens-toll\">written\u003c/a> about some of the pervasive issues in the restaurant industry — long hours in a busy environment, casual drug use, and the idea that stress is just part of the job.\u003c/p>\n\u003cp>She said what Mulvaney is doing on the mental health front could save lives.\u003c/p>\n\u003cp>\"For a long time, it's just not been something you talked about in this world,\" she says of mental health. \"Looking at a leader like Patrick, and having him stand up for this issue over all the other issues he could be using his voice for, means a lot. It shows young chefs in his own kitchens that it's OK to talk about the issue, it shows his peers that it's OK to talk.\"\u003c/p>\n\u003cp>Former restaurant critic Kevin Finch became concerned about the struggle of kitchen workers in Washington state more than a decade ago. He learned that employees with mental health or addiction issues were afraid to talk to their bosses. So he set up \u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an informal support network operating in three west coast cities.\u003c/p>\n\u003cp>He says he wants people seeking help to \"encounter another relationship rather than encounter a system.\"\u003c/p>\n\u003cp>\"So our first step is a cup of coffee, to sit down with you and figure out what's going on,\" he says. \"We see lives changed on a daily basis, and we are working on systems that allow anyone, not just someone who's a mental health professional or a social services agency, to find ways to engage.\"\u003c/p>\n\u003cp>In Sacramento, many restaurant workers are still grieving Zonca, and other chefs and bartenders who've taken their own lives over the years.\u003c/p>\n\u003cp>Bartender Laura Bruce lost a close friend to suicide, and still struggles to talk about his death.\u003c/p>\n\u003cp>\"He was always like my big brother,\" she says. \"If something bad happened, he'd show up like, 'All right, who am I fighting?' He always took care of me.\"\u003c/p>\n\u003cp>She said his death has made kitchen staff think more deeply about their co-workers' mental well-being.\u003c/p>\n\u003cp>\"There is this feeling you have to keep it all together, and if you can't keep it together, there is something wrong with you,\" she says. \"People are becoming more comfortable asking for help when they need it. Whereas before they might wash it down, people are realizing now that mental health is important and it's OK to be more vulnerable.\"\u003c/p>\n\u003cp>Mulvaney hopes to see this shift continue. He wants every kitchen in Sacramento to have at least one person trained to look for signs of suicide, and to be able to approach struggling co-workers.\u003c/p>\n\u003cp>\"What I want is someone to help us figure out how to have these conversations in a productive manner that increases mental health and reduces the stigma, so we talk about it more,\" he says. \"I want it to get better, for everybody. And I maybe want it to get better for myself, too.\"\u003c/p>\n\u003cp>\u003cstrong>Find Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>If you or someone you know is having suicidal thoughts, call the National Suicide Prevention Lifeline at 1-800-273-8255\u003c/li>\n\u003cli>\u003ca href=\"https://www.bensfriendshope.com/\">Ben's Friends\u003c/a> is a food and beverage industry support group based in Georgia and North Carolina. It offers hope, fellowship and a path forward to professionals who struggle with substance abuse and addiction.\u003c/li>\n\u003cli>\u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an organization in Washington State, and \u003ca href=\"https://thegivingkitchen.org/\">the Giving Kitchen\u003c/a>, in Atlanta, help chefs and culinary professionals access community and emergency resources.\u003c/li>\n\u003cli>Visit \u003ca href=\"http://www.wellspacehealth.org/\">wellspacehealth.org\u003c/a> or call their crisis chat line at 916-368-3111.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>This resource list comes from the James Beard Foundation and chef Patrick Mulvaney. More chef-specific resources are available at \u003c/em>\u003ca href=\"http://chefswithissues.com/resources/\">chefswithissues.com\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Becky Grunewald contributed to this story.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Capital Public Radio. To see more, visit \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=California+Chef+Aims+To+Help+Restaurant+Workers+Prevent+Suicide&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"The restaurant business can be tough on your mental health, and has led some chefs to suicide. Chef Patrick Mulvaney is helping Sacramento kitchen workers learn the warning signs and ask for help.","status":"publish","parent":0,"modified":1549907717,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1131},"headData":{"title":"California Chef Aims To Help Restaurant Workers Prevent Suicide | KQED","description":"The restaurant business can be tough on your mental health, and has led some chefs to suicide. Chef Patrick Mulvaney is helping Sacramento kitchen workers learn the warning signs and ask for help.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California Chef Aims To Help Restaurant Workers Prevent Suicide","datePublished":"2019-02-11T17:55:17.000Z","dateModified":"2019-02-11T17:55:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132412 https://ww2.kqed.org/bayareabites/?p=132412","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/11/california-chef-aims-to-help-restaurant-workers-prevent-suicide/","disqusTitle":"California Chef Aims To Help Restaurant Workers Prevent Suicide","nprByline":"Samantha Caiola, NPR Food","nprImageAgency":"Andrew Nixon / Capital Public Radio","nprStoryId":"687778886","nprApiLink":"http://api.npr.org/query?id=687778886&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/02/11/687778886/california-chef-aims-to-help-restaurant-workers-prevent-suicide?ft=nprml&f=687778886","nprRetrievedStory":"1","nprPubDate":"Mon, 11 Feb 2019 07:00:00 -0500","nprStoryDate":"Mon, 11 Feb 2019 07:00:28 -0500","nprLastModifiedDate":"Mon, 11 Feb 2019 07:00:28 -0500","path":"/bayareabites/132412/california-chef-aims-to-help-restaurant-workers-prevent-suicide","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At six-foot-three, Patrick Mulvaney is a commanding force in his busy kitchen at B&L in the Midtown neighborhood of Sacramento. As staff prepare for a large dinner crowd, the chef strides through the restaurant's narrow back hallways, where the scent of roasted chicken wafts over dishwasher steam and clanking cookware. His gravelly speech is peppered with curse words, and he's quick to make adjustments to a tray of hors d'oeuvres or a specialty cocktail.\u003c/p>\n\u003cp>But even when it's busy, he says the servers, cooks and bartenders treat each other like family. And as \"captain of the pirate ship,\" as he calls himself, he says it's his job to make sure they're staying afloat in the chaos.\u003c/p>\n\u003cp>The chef has made a name for himself on the local and national culinary scenes, both for his widely praised\u003ca href=\"https://www.youtube.com/watch?v=lev82jMRXSQ\"> farm-to-fork\u003c/a> menus and for his leadership on causes such as \u003ca href=\"http://www.sactownmag.com/February-March-2016/Kitchen-Influential/\">homelessness\u003c/a> and \u003ca href=\"https://www.sacmag.com/2009/10/26/feasting-for-weave/\">domestic violence\u003c/a>. Now, he's channeling some of his energy into suicide prevention.\u003c/p>\n\u003cp>Mulvaney lost a longtime friend, 41-year-old local chef \u003ca href=\"https://www.sacbee.com/food-drink/restaurants/article211918844.html\">Noah Zonca\u003c/a>, in May. Zonca's son, Evani Zonca, said his father suffered from depression and addiction before his drowning death.\u003c/p>\n\u003cp>A month later, celebrity chef Anthony Bourdain took his own life. Mulvaney felt compelled to act.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a place for me to help my people,\" he says. \"We are storytellers at the end of the day. And one of our stories is going to be about mental health.\"\u003c/p>\n\u003cp>Mulvaney says hot tempers in fast-paced kitchens and rampant drug use during and after business hours are often seen as the norm in an industry of \"stress junkies.\"\u003c/p>\n\u003cp>\"You have to be [messed] up to work in restaurants,\" he says. \"There's an acceptance that we're an industry that takes misfits.\"\u003c/p>\n\u003cp>That mentality deters some people from asking for help, even when they have a serious problem.\u003c/p>\n\u003cfigure id=\"attachment_132413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/dscf7956-c344843198ba3cfa02405133ebc46dba5e9a0ffc-e1549907430714.jpg\" alt=\"Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant. \u003ccite>(Andrew Nixon / Capital Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A 2016 survey of more than 2,000 restaurant workers by a national nonprofit called \u003ca href=\"http://chefswithissues.com/\">Chefs with Issues\u003c/a> found that \u003ca href=\"http://www.theheirloomfoundation.org/index.html\">73 percent\u003c/a> reported suffering from multiple mental health conditions. A \u003ca href=\"https://www.samhsa.gov/data/sites/default/files/report_1959/ShortReport-1959.html?mod=article_inline\">2015 study\u003c/a> from the Substance Abuse and Mental Health Services Administration reported that food service employees had the highest rates of illicit drug use compared to 18 other occupations.\u003c/p>\n\u003cp>So, Mulvaney is working with Kaiser Permanente, WellSpace Health, and the Steinberg Institute to roll out resources for struggling bartenders, servers and chefs.\u003c/p>\n\u003cp>Earlier this year, he hosted a series of mental health first aid trainings to help restaurant workers learn the warning signs for suicide. He's hoping to create an online portal where they can take an assessment and find treatment.\u003c/p>\n\u003cp>There are chefs working on suicide prevention all over the country, and if Mulvaney's model gains traction, it could spread well beyond Sacramento.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/katherine-miller\">Katherine Miller\u003c/a>, vice president of impact for the James Beard Foundation, has \u003ca href=\"https://www.jamesbeard.org/blog/its-time-to-speak-out-on-the-kitchens-toll\">written\u003c/a> about some of the pervasive issues in the restaurant industry — long hours in a busy environment, casual drug use, and the idea that stress is just part of the job.\u003c/p>\n\u003cp>She said what Mulvaney is doing on the mental health front could save lives.\u003c/p>\n\u003cp>\"For a long time, it's just not been something you talked about in this world,\" she says of mental health. \"Looking at a leader like Patrick, and having him stand up for this issue over all the other issues he could be using his voice for, means a lot. It shows young chefs in his own kitchens that it's OK to talk about the issue, it shows his peers that it's OK to talk.\"\u003c/p>\n\u003cp>Former restaurant critic Kevin Finch became concerned about the struggle of kitchen workers in Washington state more than a decade ago. He learned that employees with mental health or addiction issues were afraid to talk to their bosses. So he set up \u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an informal support network operating in three west coast cities.\u003c/p>\n\u003cp>He says he wants people seeking help to \"encounter another relationship rather than encounter a system.\"\u003c/p>\n\u003cp>\"So our first step is a cup of coffee, to sit down with you and figure out what's going on,\" he says. \"We see lives changed on a daily basis, and we are working on systems that allow anyone, not just someone who's a mental health professional or a social services agency, to find ways to engage.\"\u003c/p>\n\u003cp>In Sacramento, many restaurant workers are still grieving Zonca, and other chefs and bartenders who've taken their own lives over the years.\u003c/p>\n\u003cp>Bartender Laura Bruce lost a close friend to suicide, and still struggles to talk about his death.\u003c/p>\n\u003cp>\"He was always like my big brother,\" she says. \"If something bad happened, he'd show up like, 'All right, who am I fighting?' He always took care of me.\"\u003c/p>\n\u003cp>She said his death has made kitchen staff think more deeply about their co-workers' mental well-being.\u003c/p>\n\u003cp>\"There is this feeling you have to keep it all together, and if you can't keep it together, there is something wrong with you,\" she says. \"People are becoming more comfortable asking for help when they need it. Whereas before they might wash it down, people are realizing now that mental health is important and it's OK to be more vulnerable.\"\u003c/p>\n\u003cp>Mulvaney hopes to see this shift continue. He wants every kitchen in Sacramento to have at least one person trained to look for signs of suicide, and to be able to approach struggling co-workers.\u003c/p>\n\u003cp>\"What I want is someone to help us figure out how to have these conversations in a productive manner that increases mental health and reduces the stigma, so we talk about it more,\" he says. \"I want it to get better, for everybody. And I maybe want it to get better for myself, too.\"\u003c/p>\n\u003cp>\u003cstrong>Find Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>If you or someone you know is having suicidal thoughts, call the National Suicide Prevention Lifeline at 1-800-273-8255\u003c/li>\n\u003cli>\u003ca href=\"https://www.bensfriendshope.com/\">Ben's Friends\u003c/a> is a food and beverage industry support group based in Georgia and North Carolina. It offers hope, fellowship and a path forward to professionals who struggle with substance abuse and addiction.\u003c/li>\n\u003cli>\u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an organization in Washington State, and \u003ca href=\"https://thegivingkitchen.org/\">the Giving Kitchen\u003c/a>, in Atlanta, help chefs and culinary professionals access community and emergency resources.\u003c/li>\n\u003cli>Visit \u003ca href=\"http://www.wellspacehealth.org/\">wellspacehealth.org\u003c/a> or call their crisis chat line at 916-368-3111.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>This resource list comes from the James Beard Foundation and chef Patrick Mulvaney. More chef-specific resources are available at \u003c/em>\u003ca href=\"http://chefswithissues.com/resources/\">chefswithissues.com\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Becky Grunewald contributed to this story.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Capital Public Radio. To see more, visit \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=California+Chef+Aims+To+Help+Restaurant+Workers+Prevent+Suicide&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132412/california-chef-aims-to-help-restaurant-workers-prevent-suicide","authors":["byline_bayareabites_132412"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14744","bayareabites_16272"],"featImg":"bayareabites_132414","label":"bayareabites"},"bayareabites_116838":{"type":"posts","id":"bayareabites_116838","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116838","score":null,"sort":[1492469272000]},"guestAuthors":[],"slug":"vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention","title":"'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention","publishDate":1492469272,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Some people call Jeremy Fox the \"vegetable whisperer,\" the California chef who can coax remarkable flavors out of every part of his produce, even the flowers and leaves that most chefs throw away. One of his famous first-course dishes combines twice-shucked spring peas with macadamia nuts and white chocolate. He has reinvented cooking with vegetables, and in the process, reinvented himself, too.\u003c/p>\n\u003cp>On Wednesdays, you'll find Fox at the Santa Monica farmer's market, greeting fellow chefs and checking out the veggies at farmer Alex Weiser's stand. He marvels at the Chinese garlic — right out of the field, still packed with dirt. Then he kibitzes with Weiser about some unconventional tubers: oka, yacon , and colorful Peruvian mashua.\u003c/p>\n\u003cp>\"The mashua is almost in the Nasturtium family, so it's like really spicy, almost like horseradish wasabi,\" says Fox. \"But when you cook it, it mellows out a lot.\"\u003c/p>\n\u003cp>\"How could I not grow that?\" Weiser says.\u003c/p>\n\u003cp>\"Plus, it's fun to say mashua,\" Fox adds.\u003c/p>\n\u003cfigure id=\"attachment_116840\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b.jpg\" alt=\"Chefs and home cooks alike flock to the Wednesday Santa Monica Farmers Market. This is where Jeremy Fox finds ingredients like salsify flowers and parts of vegetables often overlooked or discarded by other cooks.\" width=\"2000\" height=\"1346\" class=\"size-full wp-image-116840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-520x350.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chefs and home cooks alike flock to the Wednesday Santa Monica Farmers Market. This is where Jeremy Fox finds ingredients like salsify flowers and parts of vegetables often overlooked or discarded by other cooks. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weiser says Fox has inspired him to grow unusual vegetables at his farm in the Tehachapi mountains. \"He appreciates flavor and uniqueness and texture,\" says the farmer. \"I think he realizes, too, where we farm, we have snowfall and hard frost, which give our crops flavor, that terroir.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jeremy Fox is a little like those vegetables — with a hard knock life. The 40-year-old grew up in Cleveland and Atlanta eating fast food, and taking far too many prescription medicines for attention-deficit/hyperactivity disorder. In college, he was inspired to start cooking after watching the culinary film, \"Big Night.\" He went to culinary school in Charleston, S.C., then worked in a few restaurants in the South before heading to California. There, he eventually landed a job at the Bay Area restaurant, Manresa, where he actually started out in charge of the\u003cem> meat\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_116841\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1020x1532.jpg\" alt=\"Portrait of chef Jeremy Fox at his Santa Monica restaurant, Rustic Canyon.\" width=\"640\" height=\"961\" class=\"size-large wp-image-116841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1020x1532.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-520x781.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771.jpg 1332w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Portrait of chef Jeremy Fox at his Santa Monica restaurant, Rustic Canyon. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were getting in whole pigs and trying to work out charcuterie,\" Fox recalls, \"using every part of the pig, nose to tail.\"\u003c/p>\n\u003cp>That philosophy shaped Fox's approach to vegetables when he became chef de cuisine at Manresa. The restaurant had its own farm.\u003c/p>\n\u003cp>\"He would take mushrooms, and smoke them and fry them, and so it took on... a bacon-like texture,\" says chef Kim Alter, who owns Nightbird restaurant in San Francisco. She worked with Fox at Manresa, and then at Ubuntu, where he became head chef.\u003c/p>\n\u003cp>\"He would cook the vegetables like meat,\" says Alter. \"He would truss them, baste them like meat. And it just really opened your eyes as to how you could treat a radish... like a pig. It was pretty cool. And it was all delicious.\"\u003c/p>\n\u003cp>Ubuntu was \u003cem>very\u003c/em> California: a vegetarian restaurant located below a yoga studio in Napa. One evening in 2008, then-New York Times food critic Frank Bruni came for dinner. He was impressed.\u003c/p>\n\u003cp>\"Jeremy's a superbly talented chef,\" Bruni says. \"He was determined to make that vegetarian experience as enjoyable as a restaurant with all ingredients at its disposal.\"\u003c/p>\n\u003cp>Bruni named Ubuntu the country's second best restaurant outside of New York. Here's an excerpt of his review:\u003c/p>\n\u003cp>\"Ubuntu is proof that you can do away with all flesh and hold on to hedonism, at least if you keep enough butter, cream, cheese and wine at hand. Ubuntu is where virtue meets naughty sensuality. It's the Angelina Jolie of restaurants.\"\u003c/p>\n\u003cp>Bruni's review changed everything.\u003c/p>\n\u003cfigure id=\"attachment_116842\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1020x1391.jpg\" alt=\"Potatoes, ramp kimchi, radish and soft-boiled egg. The recipe can be found in Jeremy Fox's new cookbook "On Vegetables."\" width=\"640\" height=\"873\" class=\"size-large wp-image-116842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1020x1391.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-800x1091.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-768x1047.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1180x1609.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-960x1309.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-520x709.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Potatoes, ramp kimchi, radish and soft-boiled egg. The recipe can be found in Jeremy Fox's new cookbook \"On Vegetables.\" \u003ccite>(Courtesy of Rick Poon/Phaidon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suddenly, the restaurant was packed, but unprepared. Health inspectors shut it down till they got better refrigeration. But the accolades for Fox kept coming. Food & Wine Magazine named him the best new chef of 2008. He was flown around the country for interviews and events.\u003c/p>\n\u003cp>But the pressure was too much. Fox says he wasn't sleeping or eating. He lost 40 pounds. His marriage to pastry chef Deanie Hickox fell apart. And he self-medicated with a concoction of sleeping pills and amphetamines. \"I could have died from the amount I was taking,\" he says. \"I kinda felt like I was on a plane in horrific turbulence, hanging on to the sides. That's pretty much how I felt every hour of every day, for several years, to where everything was impending disaster. Lots of anxiety, lots of paranoia, and I lost my grip on everything. \"\u003c/p>\n\u003cp>Fox left Ubuntu, and pretty much dropped out of the scene.\u003c/p>\n\u003cp>\"Everything got so negative,\" he recalls. \"I'd been told to take a break or get some help. Eventually, it was like, well, let's just end this.\"\u003c/p>\n\u003cp>Fox spent a few years in therapy, cleaned up his act, and moved to Los Angeles. He is now head chef at Rustic Canyon restaurant in Santa Monica. He has a new wife, gourmet buyer Rachael Sheridan, and a 16-month-old daughter named Birdie.\u003c/p>\n\u003cp>Old friends are happy for him. \"Now I think he's got this really amazing balance,\" says Alter. \"He's happy, he's doing great food in an environment he loves and that supports him, with a great, beautiful woman and a child.\"\u003c/p>\n\u003cp>And Fox has finally finished the cookbook he started when he was at Ubuntu.\u003c/p>\n\u003cfigure id=\"attachment_116843\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230.jpg\" alt=\"Fox at the Santa Monica restaurant, Rustic Canyon, where he's now head chef. Born in Cleveland, he proudly wears his 'Ohio Against the World' hat. And beneath his apron, the proud father of 16 month-old-daughter Birdie wears his "pop" sweatshirt.\" width=\"2000\" height=\"1342\" class=\"size-full wp-image-116843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-960x644.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-520x349.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fox at the Santa Monica restaurant, Rustic Canyon, where he's now head chef. Born in Cleveland, he proudly wears his 'Ohio Against the World' hat. And beneath his apron, the proud father of 16 month-old-daughter Birdie wears his \"pop\" sweatshirt. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Finding out I was gonna be a dad was a huge motivator,\" he says, \"to create something that this little kid could be proud of.\"\u003c/p>\n\u003cp>With his newly published book \"On Vegetables\" and a fourth nomination for a James Beard Award, chef Jeremy Fox is back. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"With a vegetables-only restaurant in Napa Valley, chef Jeremy Fox was a rising star. But the stress was too much and it all fell apart. Now he is back with a vegetable cookbook.","status":"publish","parent":0,"modified":1546456554,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1045},"headData":{"title":"'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention | KQED","description":"With a vegetables-only restaurant in Napa Valley, chef Jeremy Fox was a rising star. But the stress was too much and it all fell apart. Now he is back with a vegetable cookbook.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention","datePublished":"2017-04-17T22:47:52.000Z","dateModified":"2019-01-02T19:15:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116838 https://ww2.kqed.org/bayareabites/?p=116838","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/17/vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention/","disqusTitle":"'Vegetable Whisperer' Chef Plants The Seeds Of His Own Reinvention","source":"Chefs","sourceUrl":"https://ww2.kqed.org/bayareabites/category/chefs/","nprByline":"Mandalit del Barco, NPR Food","nprImageAgency":"Oriana Koren for NPR","nprStoryId":"523743160","nprApiLink":"http://api.npr.org/query?id=523743160&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/17/523743160/vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention?ft=nprml&f=523743160","nprRetrievedStory":"1","nprPubDate":"Mon, 17 Apr 2017 09:50:00 -0400","nprStoryDate":"Mon, 17 Apr 2017 09:50:00 -0400","nprLastModifiedDate":"Mon, 17 Apr 2017 09:52:14 -0400","path":"/bayareabites/116838/vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Some people call Jeremy Fox the \"vegetable whisperer,\" the California chef who can coax remarkable flavors out of every part of his produce, even the flowers and leaves that most chefs throw away. One of his famous first-course dishes combines twice-shucked spring peas with macadamia nuts and white chocolate. He has reinvented cooking with vegetables, and in the process, reinvented himself, too.\u003c/p>\n\u003cp>On Wednesdays, you'll find Fox at the Santa Monica farmer's market, greeting fellow chefs and checking out the veggies at farmer Alex Weiser's stand. He marvels at the Chinese garlic — right out of the field, still packed with dirt. Then he kibitzes with Weiser about some unconventional tubers: oka, yacon , and colorful Peruvian mashua.\u003c/p>\n\u003cp>\"The mashua is almost in the Nasturtium family, so it's like really spicy, almost like horseradish wasabi,\" says Fox. \"But when you cook it, it mellows out a lot.\"\u003c/p>\n\u003cp>\"How could I not grow that?\" Weiser says.\u003c/p>\n\u003cp>\"Plus, it's fun to say mashua,\" Fox adds.\u003c/p>\n\u003cfigure id=\"attachment_116840\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b.jpg\" alt=\"Chefs and home cooks alike flock to the Wednesday Santa Monica Farmers Market. This is where Jeremy Fox finds ingredients like salsify flowers and parts of vegetables often overlooked or discarded by other cooks.\" width=\"2000\" height=\"1346\" class=\"size-full wp-image-116840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1212_custom-ff2a7137db743e0f18c2346a5fe9d7a7d100d36b-520x350.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chefs and home cooks alike flock to the Wednesday Santa Monica Farmers Market. This is where Jeremy Fox finds ingredients like salsify flowers and parts of vegetables often overlooked or discarded by other cooks. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Weiser says Fox has inspired him to grow unusual vegetables at his farm in the Tehachapi mountains. \"He appreciates flavor and uniqueness and texture,\" says the farmer. \"I think he realizes, too, where we farm, we have snowfall and hard frost, which give our crops flavor, that terroir.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jeremy Fox is a little like those vegetables — with a hard knock life. The 40-year-old grew up in Cleveland and Atlanta eating fast food, and taking far too many prescription medicines for attention-deficit/hyperactivity disorder. In college, he was inspired to start cooking after watching the culinary film, \"Big Night.\" He went to culinary school in Charleston, S.C., then worked in a few restaurants in the South before heading to California. There, he eventually landed a job at the Bay Area restaurant, Manresa, where he actually started out in charge of the\u003cem> meat\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_116841\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1020x1532.jpg\" alt=\"Portrait of chef Jeremy Fox at his Santa Monica restaurant, Rustic Canyon.\" width=\"640\" height=\"961\" class=\"size-large wp-image-116841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1020x1532.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771-520x781.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1477_custom-315d17c93b42c1237bcceba053e415591428d771.jpg 1332w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Portrait of chef Jeremy Fox at his Santa Monica restaurant, Rustic Canyon. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were getting in whole pigs and trying to work out charcuterie,\" Fox recalls, \"using every part of the pig, nose to tail.\"\u003c/p>\n\u003cp>That philosophy shaped Fox's approach to vegetables when he became chef de cuisine at Manresa. The restaurant had its own farm.\u003c/p>\n\u003cp>\"He would take mushrooms, and smoke them and fry them, and so it took on... a bacon-like texture,\" says chef Kim Alter, who owns Nightbird restaurant in San Francisco. She worked with Fox at Manresa, and then at Ubuntu, where he became head chef.\u003c/p>\n\u003cp>\"He would cook the vegetables like meat,\" says Alter. \"He would truss them, baste them like meat. And it just really opened your eyes as to how you could treat a radish... like a pig. It was pretty cool. And it was all delicious.\"\u003c/p>\n\u003cp>Ubuntu was \u003cem>very\u003c/em> California: a vegetarian restaurant located below a yoga studio in Napa. One evening in 2008, then-New York Times food critic Frank Bruni came for dinner. He was impressed.\u003c/p>\n\u003cp>\"Jeremy's a superbly talented chef,\" Bruni says. \"He was determined to make that vegetarian experience as enjoyable as a restaurant with all ingredients at its disposal.\"\u003c/p>\n\u003cp>Bruni named Ubuntu the country's second best restaurant outside of New York. Here's an excerpt of his review:\u003c/p>\n\u003cp>\"Ubuntu is proof that you can do away with all flesh and hold on to hedonism, at least if you keep enough butter, cream, cheese and wine at hand. Ubuntu is where virtue meets naughty sensuality. It's the Angelina Jolie of restaurants.\"\u003c/p>\n\u003cp>Bruni's review changed everything.\u003c/p>\n\u003cfigure id=\"attachment_116842\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1020x1391.jpg\" alt=\"Potatoes, ramp kimchi, radish and soft-boiled egg. The recipe can be found in Jeremy Fox's new cookbook "On Vegetables."\" width=\"640\" height=\"873\" class=\"size-large wp-image-116842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1020x1391.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-800x1091.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-768x1047.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-1180x1609.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-960x1309.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/221-potatoes-kimchi-egg_custom-0ab9c0624591544bd3cf9de575aef511fe0873c7-520x709.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Potatoes, ramp kimchi, radish and soft-boiled egg. The recipe can be found in Jeremy Fox's new cookbook \"On Vegetables.\" \u003ccite>(Courtesy of Rick Poon/Phaidon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suddenly, the restaurant was packed, but unprepared. Health inspectors shut it down till they got better refrigeration. But the accolades for Fox kept coming. Food & Wine Magazine named him the best new chef of 2008. He was flown around the country for interviews and events.\u003c/p>\n\u003cp>But the pressure was too much. Fox says he wasn't sleeping or eating. He lost 40 pounds. His marriage to pastry chef Deanie Hickox fell apart. And he self-medicated with a concoction of sleeping pills and amphetamines. \"I could have died from the amount I was taking,\" he says. \"I kinda felt like I was on a plane in horrific turbulence, hanging on to the sides. That's pretty much how I felt every hour of every day, for several years, to where everything was impending disaster. Lots of anxiety, lots of paranoia, and I lost my grip on everything. \"\u003c/p>\n\u003cp>Fox left Ubuntu, and pretty much dropped out of the scene.\u003c/p>\n\u003cp>\"Everything got so negative,\" he recalls. \"I'd been told to take a break or get some help. Eventually, it was like, well, let's just end this.\"\u003c/p>\n\u003cp>Fox spent a few years in therapy, cleaned up his act, and moved to Los Angeles. He is now head chef at Rustic Canyon restaurant in Santa Monica. He has a new wife, gourmet buyer Rachael Sheridan, and a 16-month-old daughter named Birdie.\u003c/p>\n\u003cp>Old friends are happy for him. \"Now I think he's got this really amazing balance,\" says Alter. \"He's happy, he's doing great food in an environment he loves and that supports him, with a great, beautiful woman and a child.\"\u003c/p>\n\u003cp>And Fox has finally finished the cookbook he started when he was at Ubuntu.\u003c/p>\n\u003cfigure id=\"attachment_116843\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230.jpg\" alt=\"Fox at the Santa Monica restaurant, Rustic Canyon, where he's now head chef. Born in Cleveland, he proudly wears his 'Ohio Against the World' hat. And beneath his apron, the proud father of 16 month-old-daughter Birdie wears his "pop" sweatshirt.\" width=\"2000\" height=\"1342\" class=\"size-full wp-image-116843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-960x644.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/jeremy-fox-npr-1469_custom-2067b22a6538b40ece7f6fef962ce5396fbc8230-520x349.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Fox at the Santa Monica restaurant, Rustic Canyon, where he's now head chef. Born in Cleveland, he proudly wears his 'Ohio Against the World' hat. And beneath his apron, the proud father of 16 month-old-daughter Birdie wears his \"pop\" sweatshirt. \u003ccite>(Oriana Koren for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Finding out I was gonna be a dad was a huge motivator,\" he says, \"to create something that this little kid could be proud of.\"\u003c/p>\n\u003cp>With his newly published book \"On Vegetables\" and a fourth nomination for a James Beard Award, chef Jeremy Fox is back. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116838/vegetable-whisperer-chef-plants-the-seeds-of-his-own-reinvention","authors":["byline_bayareabites_116838"],"categories":["bayareabites_2254","bayareabites_63","bayareabites_588"],"tags":["bayareabites_14744","bayareabites_310"],"featImg":"bayareabites_116839","label":"source_bayareabites_116838"},"bayareabites_84592":{"type":"posts","id":"bayareabites_84592","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84592","score":null,"sort":[1405097884000]},"guestAuthors":[],"slug":"from-shelters-to-startups-chefs-program-helps-homeless-by-cooking-for-tech-companies","title":"From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies ","publishDate":1405097884,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\" alt=\"CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>On a Monday afternoon at tech company \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2012/04/yammer-signs-big-lease-in-twitter.html?page=all\">Yammer’s\u003c/a> headquarters on Market Street, engineers and programmers take a break from their desks, or the pinball machines and air hockey tables in the corner, and line up for snacks in the kitchen. They fill their plates with roast beef sliders with arugula, horseradish sauce and Parmesan cheese; sausage and leek quiches; and miniature blueberry cream cheese tarts. These bites aren’t prepared by a resident chef (Yammer doesn’t have one), instead they are created and served by homeless culinary students in transition, hoping for a shot in the food industry. \u003c/p>\n\u003cfigure id=\"attachment_84597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\" alt=\"Yammer employees line up to get snacks. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yammer employees line up to get snacks. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The students are part of a six month, three-phase program called \u003ca href=\"http://ecs-sf.org/programs/chefs.html\">CHEFS\u003c/a>, or Conquering Homelessness through Employment in Food Services, operated by Episcopal Community Services. They learn everything from basic sanitation and safety in the kitchen, to knife skills, nutrition, and how to make different stocks and sauces. They also cater for various businesses around the city like Yammer, who uses CHEFS about once a month.\u003c/p>\n\u003cfigure id=\"attachment_84602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\" alt=\"Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-84602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s an opportunity I never thought I’d get,” says Safia Bubakar, who found out about CHEFS from the shelter she was staying in. Today, Bubakar made caramelized onion, mushroom, and brie crostinis for Yammer employees.\u003c/p>\n\u003cp> When I visited \u003ca href=\"http://www.zendesk.com/\">Zendesk\u003c/a> for their CHEFS catered lunch, Bubakar was there, serving a long line of employees barbeque chicken, veggie chili, and rice pilaf. “I knew how to cook but I didn’t know why things turned out they way they do or why sauces break.” She tells me she wants to open an Asian fusion restaurant in San Francisco someday. \u003c/p>\n\u003cfigure id=\"attachment_84599\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\" alt=\"CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\" width=\"500\" class=\"size-full wp-image-84599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the program, students get internships at well-known restaurants around the Bay Area like Nopa, Mission Pie, Boulevard, Kokkari and Zut. Many of them even secure jobs there after graduating. More than 75% of students graduate with steady employment and a place to live. The program is now in its 17th year and has had over 50 graduating classes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More recently, CHEFS has begun to cater meals for tech companies that have moved into the mid-market and Tenderloin neighborhoods after receiving big tax incentives from the city. In order to receive a payroll tax cut, companies need to form community benefit agreements, or \u003ca href=\"http://www.sfgsa.org/index.aspx?page=5480\">CBAs\u003c/a>, contracts with the city that show how they’ll contribute to their new neighborhood. \u003c/p>\n\u003cp>Software company Zendesk was the first to add CHEFS to their \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=8285\">CBA\u003c/a> back in 2011. Zoosk, Zynga and Yammer followed. According to their annual community benefit agreements report, \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=9685\">last year\u003c/a> Zendesk spent just under $100,000 in donations and hiring local businesses. $3,500 of that went to CHEFS.\u003c/p>\n\u003cp>Homeless San Franciscans serving tech workers lunch is an interesting juxtaposition. Critics of the mid-market tech revitalization argue that it's the the tech companies that are driving up rent and contributing to even more homelessness. But CHEFS culinary training manager Al Leddy says this is an effective way to bridge the gap between rich companies moving into poor neighborhoods like the Tenderloin, and the existing residents, many of whom are in shelters, transitional housing, or living on the street.\u003c/p>\n\u003cfigure id=\"attachment_84600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\" alt=\"Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\" width=\"1000\" height=\"653\" class=\"size-full wp-image-84600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It's definitely working,” Leddy says. “The students get to come in, they get to meet people that work in high tech, and most importantly they're treated with respect, which goes a long way for them.” It’s extremely important, he says, to create this initial connection. \u003c/p>\n\u003cp>“The food is just outstanding,” says Cristina Akimoff, the community liaison in charge of maintaining Yammer’s relationship with the neighborhood and nonprofits like CHEFS.\u003c/p>\n\u003cp>Akimoff says she would like to have CHEFS come in more consistently; weekly or twice a month, rather than once a month for an event. Part of that would involve restructuring Yammer’s community benefit agreement.\u003c/p>\n\u003cp>“I'd really like to narrow it down so that we're not stretched so thin, so we can really hone in on two or three really great organizations like CHEFS and make a big impact there instead of tiny impacts in a bunch of different places,” Akimoff says. This has been a common critique of the mid-market community benefits agreements - parachuting into a nonprofit for a day, serving breakfast, or reading to kids, and then moving on to the next one. \u003c/p>\n\u003cfigure id=\"attachment_84661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\" alt=\"A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>With CHEFS, in some cases, you can already see a small impact. Mobile gaming company \u003ca href=\"http://zynga.com/\">Zynga\u003c/a> has hired a few homeless \u003ca href=\"https://www.youtube.com/watch?v=D6gTu9iHiGs\">CHEFS graduates\u003c/a> to work in the startup’s massive kitchen, assisting their in-house butcher, baker, and brewer. A few weeks ago, the current class took a field trip to Zynga’s kitchen to hear from the former CHEFS students who now work there. \u003c/p>\n\u003cp>But for the people who actually live, and cook breakfast, lunch and dinner in the mid-market and Tenderloin neighborhoods, a nutritious, and filling meal is still difficult to come by. There isn’t a \u003ca href=\"http://newamericamedia.org/2014/03/a-fresh-food-oasis-in-san-franciscos-tenderloin.php\">full service grocery store\u003c/a> in the Tenderloin. The district has the city’s highest concentration of convenience stores -- places more likely to sell potato chips and alcohol than apples and whole wheat bread. And according to the San Francisco Department of Public Health, the \u003ca href=\"http://www.sfdph.org/dph/files/mtgsGrps/FoodSecTaskFrc/docs/AChangingLandscape-FoodSecurityintheTenderloin.pdf\">ratio of unhealthy to healthy food\u003c/a> retailers here is 97% to 3%. \u003c/p>\n\u003cp>Although some tech companies have vowed to help fix this food desert problem in their new neighborhoods, data shows that most nonprofit programs are unable to sufficiently meet the current food and nutrition needs of the city and the Tenderloin. \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/OurWork/coping_with_accelerating_food_needs_2012_final.pdf\">A 2012 study\u003c/a> conducted by Stanford and the San Francisco Food Bank estimates that there were over 63 million “missing” meals, or unmet food need, in San Francisco in 2010. \u003c/p>\n\u003cp>“We're just one ripple in the giant pond. We are very clear that we aren’t here to be heroes. We aren’t here to have the big solution that answers everything. We just want to be the person that helps the person in front of us and show people that we value the talent that they are literally bringing to our table,” says Tiffany Apczynski, a community liaison with Zendesk and the first person to bring CHEFS to a tech company kitchen. \u003c/p>\n\u003cfigure id=\"attachment_84603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\" alt=\"Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Yammer, Victoria (who did not want to give her last name), a student halfway through the program, lays down the final tray of stuffed mushrooms on the stainless steel counters. She tells me when she graduates from CHEFS she’d much rather cook for a startup than a restaurant because they pay better. The program has managed to give her and other people in transition more opportunities to get out of shelters and out of poverty, but there’s still bigger issues created by the tech boom, she says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“If we could get more affordable housing so that the people who become chefs could afford housing in the city they work in, now that would be solving something.”\u003c/p>\n\n","blocks":[],"excerpt":"The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.\r\n\r\n","status":"publish","parent":0,"modified":1405268914,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1266},"headData":{"title":"From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies | KQED","description":"The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies ","datePublished":"2014-07-11T16:58:04.000Z","dateModified":"2014-07-13T16:28:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84592 http://blogs.kqed.org/bayareabites/?p=84592","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/11/from-shelters-to-startups-chefs-program-helps-homeless-by-cooking-for-tech-companies/","disqusTitle":"From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies ","path":"/bayareabites/84592/from-shelters-to-startups-chefs-program-helps-homeless-by-cooking-for-tech-companies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\" alt=\"CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>On a Monday afternoon at tech company \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2012/04/yammer-signs-big-lease-in-twitter.html?page=all\">Yammer’s\u003c/a> headquarters on Market Street, engineers and programmers take a break from their desks, or the pinball machines and air hockey tables in the corner, and line up for snacks in the kitchen. They fill their plates with roast beef sliders with arugula, horseradish sauce and Parmesan cheese; sausage and leek quiches; and miniature blueberry cream cheese tarts. These bites aren’t prepared by a resident chef (Yammer doesn’t have one), instead they are created and served by homeless culinary students in transition, hoping for a shot in the food industry. \u003c/p>\n\u003cfigure id=\"attachment_84597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\" alt=\"Yammer employees line up to get snacks. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yammer employees line up to get snacks. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The students are part of a six month, three-phase program called \u003ca href=\"http://ecs-sf.org/programs/chefs.html\">CHEFS\u003c/a>, or Conquering Homelessness through Employment in Food Services, operated by Episcopal Community Services. They learn everything from basic sanitation and safety in the kitchen, to knife skills, nutrition, and how to make different stocks and sauces. They also cater for various businesses around the city like Yammer, who uses CHEFS about once a month.\u003c/p>\n\u003cfigure id=\"attachment_84602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\" alt=\"Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-84602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s an opportunity I never thought I’d get,” says Safia Bubakar, who found out about CHEFS from the shelter she was staying in. Today, Bubakar made caramelized onion, mushroom, and brie crostinis for Yammer employees.\u003c/p>\n\u003cp> When I visited \u003ca href=\"http://www.zendesk.com/\">Zendesk\u003c/a> for their CHEFS catered lunch, Bubakar was there, serving a long line of employees barbeque chicken, veggie chili, and rice pilaf. “I knew how to cook but I didn’t know why things turned out they way they do or why sauces break.” She tells me she wants to open an Asian fusion restaurant in San Francisco someday. \u003c/p>\n\u003cfigure id=\"attachment_84599\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\" alt=\"CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\" width=\"500\" class=\"size-full wp-image-84599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the program, students get internships at well-known restaurants around the Bay Area like Nopa, Mission Pie, Boulevard, Kokkari and Zut. Many of them even secure jobs there after graduating. More than 75% of students graduate with steady employment and a place to live. The program is now in its 17th year and has had over 50 graduating classes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More recently, CHEFS has begun to cater meals for tech companies that have moved into the mid-market and Tenderloin neighborhoods after receiving big tax incentives from the city. In order to receive a payroll tax cut, companies need to form community benefit agreements, or \u003ca href=\"http://www.sfgsa.org/index.aspx?page=5480\">CBAs\u003c/a>, contracts with the city that show how they’ll contribute to their new neighborhood. \u003c/p>\n\u003cp>Software company Zendesk was the first to add CHEFS to their \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=8285\">CBA\u003c/a> back in 2011. Zoosk, Zynga and Yammer followed. According to their annual community benefit agreements report, \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=9685\">last year\u003c/a> Zendesk spent just under $100,000 in donations and hiring local businesses. $3,500 of that went to CHEFS.\u003c/p>\n\u003cp>Homeless San Franciscans serving tech workers lunch is an interesting juxtaposition. Critics of the mid-market tech revitalization argue that it's the the tech companies that are driving up rent and contributing to even more homelessness. But CHEFS culinary training manager Al Leddy says this is an effective way to bridge the gap between rich companies moving into poor neighborhoods like the Tenderloin, and the existing residents, many of whom are in shelters, transitional housing, or living on the street.\u003c/p>\n\u003cfigure id=\"attachment_84600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\" alt=\"Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\" width=\"1000\" height=\"653\" class=\"size-full wp-image-84600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It's definitely working,” Leddy says. “The students get to come in, they get to meet people that work in high tech, and most importantly they're treated with respect, which goes a long way for them.” It’s extremely important, he says, to create this initial connection. \u003c/p>\n\u003cp>“The food is just outstanding,” says Cristina Akimoff, the community liaison in charge of maintaining Yammer’s relationship with the neighborhood and nonprofits like CHEFS.\u003c/p>\n\u003cp>Akimoff says she would like to have CHEFS come in more consistently; weekly or twice a month, rather than once a month for an event. Part of that would involve restructuring Yammer’s community benefit agreement.\u003c/p>\n\u003cp>“I'd really like to narrow it down so that we're not stretched so thin, so we can really hone in on two or three really great organizations like CHEFS and make a big impact there instead of tiny impacts in a bunch of different places,” Akimoff says. This has been a common critique of the mid-market community benefits agreements - parachuting into a nonprofit for a day, serving breakfast, or reading to kids, and then moving on to the next one. \u003c/p>\n\u003cfigure id=\"attachment_84661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\" alt=\"A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>With CHEFS, in some cases, you can already see a small impact. Mobile gaming company \u003ca href=\"http://zynga.com/\">Zynga\u003c/a> has hired a few homeless \u003ca href=\"https://www.youtube.com/watch?v=D6gTu9iHiGs\">CHEFS graduates\u003c/a> to work in the startup’s massive kitchen, assisting their in-house butcher, baker, and brewer. A few weeks ago, the current class took a field trip to Zynga’s kitchen to hear from the former CHEFS students who now work there. \u003c/p>\n\u003cp>But for the people who actually live, and cook breakfast, lunch and dinner in the mid-market and Tenderloin neighborhoods, a nutritious, and filling meal is still difficult to come by. There isn’t a \u003ca href=\"http://newamericamedia.org/2014/03/a-fresh-food-oasis-in-san-franciscos-tenderloin.php\">full service grocery store\u003c/a> in the Tenderloin. The district has the city’s highest concentration of convenience stores -- places more likely to sell potato chips and alcohol than apples and whole wheat bread. And according to the San Francisco Department of Public Health, the \u003ca href=\"http://www.sfdph.org/dph/files/mtgsGrps/FoodSecTaskFrc/docs/AChangingLandscape-FoodSecurityintheTenderloin.pdf\">ratio of unhealthy to healthy food\u003c/a> retailers here is 97% to 3%. \u003c/p>\n\u003cp>Although some tech companies have vowed to help fix this food desert problem in their new neighborhoods, data shows that most nonprofit programs are unable to sufficiently meet the current food and nutrition needs of the city and the Tenderloin. \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/OurWork/coping_with_accelerating_food_needs_2012_final.pdf\">A 2012 study\u003c/a> conducted by Stanford and the San Francisco Food Bank estimates that there were over 63 million “missing” meals, or unmet food need, in San Francisco in 2010. \u003c/p>\n\u003cp>“We're just one ripple in the giant pond. We are very clear that we aren’t here to be heroes. We aren’t here to have the big solution that answers everything. We just want to be the person that helps the person in front of us and show people that we value the talent that they are literally bringing to our table,” says Tiffany Apczynski, a community liaison with Zendesk and the first person to bring CHEFS to a tech company kitchen. \u003c/p>\n\u003cfigure id=\"attachment_84603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\" alt=\"Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Yammer, Victoria (who did not want to give her last name), a student halfway through the program, lays down the final tray of stuffed mushrooms on the stainless steel counters. She tells me when she graduates from CHEFS she’d much rather cook for a startup than a restaurant because they pay better. The program has managed to give her and other people in transition more opportunities to get out of shelters and out of poverty, but there’s still bigger issues created by the tech boom, she says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If we could get more affordable housing so that the people who become chefs could afford housing in the city they work in, now that would be solving something.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84592/from-shelters-to-startups-chefs-program-helps-homeless-by-cooking-for-tech-companies","authors":["5568"],"categories":["bayareabites_109","bayareabites_752","bayareabites_4084","bayareabites_1875"],"tags":["bayareabites_14744","bayareabites_3038","bayareabites_13553","bayareabites_2322"],"featImg":"bayareabites_84596","label":"bayareabites"},"bayareabites_79901":{"type":"posts","id":"bayareabites_79901","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79901","score":null,"sort":[1396635767000]},"guestAuthors":[],"slug":"how-i-survived-my-one-night-as-a-prep-cook-in-chef-david-changs-momofuku-noodle-bar","title":"How I Survived My One Night as a Prep Cook in Chef David Chang's Momofuku Noodle Bar","publishDate":1396635767,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\">\u003cimg class=\"alignnone size-full wp-image-79913\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\" alt=\"momofuku\" width=\"1642\" height=\"957\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Illustrations by Jenny Oh\u003c/em>\u003c/p>\n\u003cp>Back in the early aughts, when I still lived in New York City before moving to the Bay Area, an early mid-life crisis propelled me to temporarily jettison my career in television production. While most of my professional life had been devoted to working on stories for public media and documentaries about the arts, several regrettable stints (but necessary for my paycheck) in the encroaching blight of reality television programming left a sour taste in my mouth.\u003c/p>\n\u003cp>Scanning Craigslist jobs listings one day, as I pondered what to do next in between freelance gigs, I decided to click on the “food/beverage/hospitality” section. I had a deep love for food – cooking it, eating it, obsessing over it – so perhaps my future would lead me down a different path of storytelling: through culinary creations.\u003c/p>\n\u003cfigure id=\"attachment_79925\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-290x177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-190x190.jpg\" alt=\"Momofuku's steamed pork belly bun\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-79925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momofuku's steamed pork belly bun\u003c/figcaption>\u003c/figure>\n\u003cp>A post seeking a prep cook for a relatively new “noodle bar” in the East Village called \u003ca href=\"http://momofuku.com/new-york/noodle-bar/\" target=\"_blank\">Momofuku\u003c/a> caught my eye. I can’t recall most of the details listed in the ad, but I do remember it said they’d be willing to train someone with little to no experience in a restaurant kitchen – which would definitely be me. So I wrote up a short cover letter explaining my desire for a possible career change, emailed my resume and crossed my fingers I'd hear back them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Later that week, I was happily surprised when I was called in for a morning interview before the restaurant opened for service later that day. I briefly chatted with Joaquin Baca*, one of Momofuku’s chefs, who said that Chef Chang would be in shortly to meet with me. Not too long after, a tall, beefy guy strode in the door, with a swagger in his step and iPod earbuds jammed into his ears; he looked more like a guitarist in an indie rock band recovering from a long night of drinking rather than a reputable chef. He promptly plugged his device into Momofuku’s sound system and his heavy metal playlist began blaring in the background from the speakers.\u003c/p>\n\u003cfigure id=\"attachment_79911\" class=\"wp-caption alignright\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang-224x290.jpg\" alt=\"Chef & Entrepreneur David Chang\" width=\"224\" height=\"290\" class=\"size-medium wp-image-79911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef & Entrepreneur David Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Our chat was brief. He didn’t mince words and spoke with a no-bullsh** demeanor. While he sat back in his chair with a casual informality, his face conveyed a serious intensity about his work. Chef Chang gave me an overview of Momofuku, its menu, his love for ramen and their signature pork buns that were growing in popularity. I basically reiterated my sentiments in my cover letter, adding that I loved Japanese food and would love to be given the opportunity to learn as much as possible there.\u003c/p>\n\u003cp>“Well, to be honest, “ I recall him pausing for a a moment while looking down at my resume in his hand. “I’ve got my doubts. You’re pretty old and have no experience with cooking professionally.”\u003c/p>\n\u003cp>This bit of blunt honesty stung for a moment, as I didn’t consider myself quite “old” yet in my early 30’s, but true -- I was certainly no fresh-faced kid, either.\u003c/p>\n\u003cp>“But I’ll give you a shot. You’ll be working long hours for $400 a week. Can you start today?”\u003c/p>\n\u003cp>Today? I figured I’d better say yes before he changed his mind and enthusiastically agreed to get started right away.\u003c/p>\n\u003cp>He introduced me to the various staff we encountered during a short tour of the restaurant -- dishwashers, servers, other cooks – then led me down into the basement to meet the prep cook who he was looking to replace. (I can’t remember his name, so I’ll call him Prep.)\u003c/p>\n\u003cp>Chef Chang was pretty pissed at Prep; “I TRAINED this guy, I INVESTED in this guy for four solid months and now he’s f’ing leaving me.” Prep, a quiet, unassuming guy in his early-20’s, definitely looked ready to be on his way out. He greeted me with a tired smile and later on, confided to me that he was leaving this occupation for good as he found it far too grueling. “But I’m sure you’ll do fine,” he said, with a half-hearted note of encouragement in his voice.\u003c/p>\n\u003cp>The rest of the night was a blur of instructions. I followed Prep around the kitchen like a crazed puppy dog, trying to memorize where everything was and what to do and what not to do. As I ran up and down the stairs from the basement to the dining room, Joaquin warned me, “Always let people know where you are,\" after I nearly crashed into another cook. There was only a minimal prep space upstairs behind the narrow counter for customers, so there was a lot of shouting of, “Behind you,” when cooks rushed through carrying pots of hot of stock.\u003c/p>\n\u003cfigure id=\"attachment_79912\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions-290x202.jpg\" alt=\"scallions\" width=\"290\" height=\"202\" class=\"size-medium wp-image-79912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">So many scallions to chop...\u003c/figcaption>\u003c/figure>\n\u003cp>My first formidable task was given directly to me by Chef Chang; he set down a large crate of scallions on the table and said, “Chop up this entire box, please.” A wave of panic silently passed over me but I nodded and said, “Yes, Chef.” Prep lent me a knife from his roll (not realizing everyone had their own personal stash of knives which they treated like royalty, I sheepishly had to borrow knives from Prep throughout my shift.) I got to work, methodically trying to produce a perfect pile of thinly sliced scallions that were used as garnish for many of their dishes.\u003c/p>\n\u003cp>Chef Chang came back about 10 minutes later to inspect my of handiwork – the miniscule amount that was available for him to critique -- and he admonished, “NO, NO – you’re going too slowly. Do it like THIS.” Chef Chang took the knife away from me, blazed through a pile in scallions in one smooth, tat-tat-tat gesture, then said, “Now it’s your turn.” I anxiously began hacking away at the scallions as quickly as possible, hoping it wasn’t too much of a butcher job.\u003c/p>\n\u003cp>Later on, Chef Chang assigned me my second daunting task of the night: making the “family meal” for the staff. Now the pressure was really on, as I didn’t want to screw up the one meal all of the staff would eat before embarking on their long shift. He told me there were some chicken legs, rice and some leftover ingredients I could use for the early dinner.\u003c/p>\n\u003cp>I decided to braise them and set to work browning the chicken legs on the stove. As they were frying up, he’d come down periodically, glancing suspiciously over at my sluggish progress. I was now sweating profusely from the relentless heat of the oil in that small, cramped space and my increasing stress. Chef Chang finally marched over to me, loomed over my shoulder and shouted, “What the f--- ARE you doing?”\u003c/p>\n\u003cfigure id=\"attachment_79931\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-290x161.jpg\" alt=\"roast chicken\" width=\"290\" height=\"161\" class=\"size-medium wp-image-79931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasting chicken legs for the family meal\u003c/figcaption>\u003c/figure>\n\u003cp>“Uhhhhh….I’m braising chicken, Chef.” He gave me an incredulous look that basically said, “What in the actual f---“ and said, “That’s going to take WAY too long. Prep, help her broil this chicken and get this family meal finished NOW.” We hurriedly loaded the chicken legs onto sheet pans, stuck them in the oven, then busied ourselves with getting everything else ready for the meal. (I vaguely recall it being edible and we even received a compliment or two.) Chef Chang informed his staff he’d put up a list of food critics to watch out for on the wall, so, \"PLEASE be on the lookout for these VIP’s.\" Service began shortly thereafter.\u003c/p>\n\u003cp>At the end of the evening, after the last customer had left, the doors were shut and we had finished cleaning up the prep kitchen, I went over to talk to Chef Chang privately.\u003c/p>\n\u003cp>“I want to thank you for giving me a chance today, but you were absolutely right. I’m not cut out for this,” with a slight quaver in my voice. He gave me a sympathetic look, a solemn nod and shook my hand.\u003c/p>\n\u003cp>“Good luck with whatever you do,” he replied. I said my goodbyes to the rest of the staff and returned home to Brooklyn, feeling demoralized and even more adrift than before. Years later, after several other attempts of working in the food industry, I left New York City, relocated to San Francisco and returned to producing stories for public media.\u003c/p>\n\u003cp>One of my friends, a professional chef who spent over a decade honing his craft in many high-end New York City restaurants within the fine dining world, advised me: “Chances are you’ll be on your feet for 14+ hours a day with low pay for many years. There’s no reason to do it unless you really, really love it.” I knew that I didn’t have the kind of commitment, drive or talent it takes to survive in the business; my unrealistic, overly romanticized notions of food and paltry amateur skills weren’t going to translate into a successful career.\u003c/p>\n\u003cp>It’s been great watching Chef David Chang’s star rise over time as his \u003ca href=\"http://momofuku.com/\" target=\"_blank\">burgeoning empire\u003c/a> (and sometimes, even his \u003ca href=\"http://www.chow.com/food-news/8322/san-francisco-to-david-chang-go-momofuku-yourself/\" target=\"_blank\">notoriety\u003c/a>) continues to expand internationally. I’ve got his Momofuku cookbook and several issues of \u003ca href=\"http://lky.ph/\" target=\"_blank\">Lucky Peach\u003c/a> on my bookshelf and consider myself honored that I was able to spend one night in his kitchen, toiling away over a box of scallions. While I’m sure my knife skills haven’t improved much since then, at the very least, I came away with some valuable insights about myself.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*\u003cem>I learned later on that he was one of his co-chefs and partners; he’s since gone on to open up the acclaimed restaurant \u003ca href=\"http://thebrooklynstar.com/\" target=\"_blank\">The Brooklyn Star\u003c/a>\u003c/em>.\u003c/p>\n\n","blocks":[],"excerpt":"Sweat, stress and slow progress -- those words basically sum up my sole stint as a prep cook at Momofuku Noodle Bar, the first establishment of Chef David Chang's renowned restaurant group. ","status":"publish","parent":0,"modified":1396891148,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1724},"headData":{"title":"How I Survived My One Night as a Prep Cook in Chef David Chang's Momofuku Noodle Bar | KQED","description":"Sweat, stress and slow progress -- those words basically sum up my sole stint as a prep cook at Momofuku Noodle Bar, the first establishment of Chef David Chang's renowned restaurant group. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How I Survived My One Night as a Prep Cook in Chef David Chang's Momofuku Noodle Bar","datePublished":"2014-04-04T18:22:47.000Z","dateModified":"2014-04-07T17:19:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79901 http://blogs.kqed.org/bayareabites/?p=79901","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/04/how-i-survived-my-one-night-as-a-prep-cook-in-chef-david-changs-momofuku-noodle-bar/","disqusTitle":"How I Survived My One Night as a Prep Cook in Chef David Chang's Momofuku Noodle Bar","path":"/bayareabites/79901/how-i-survived-my-one-night-as-a-prep-cook-in-chef-david-changs-momofuku-noodle-bar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\">\u003cimg class=\"alignnone size-full wp-image-79913\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/momofuku.jpg\" alt=\"momofuku\" width=\"1642\" height=\"957\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Illustrations by Jenny Oh\u003c/em>\u003c/p>\n\u003cp>Back in the early aughts, when I still lived in New York City before moving to the Bay Area, an early mid-life crisis propelled me to temporarily jettison my career in television production. While most of my professional life had been devoted to working on stories for public media and documentaries about the arts, several regrettable stints (but necessary for my paycheck) in the encroaching blight of reality television programming left a sour taste in my mouth.\u003c/p>\n\u003cp>Scanning Craigslist jobs listings one day, as I pondered what to do next in between freelance gigs, I decided to click on the “food/beverage/hospitality” section. I had a deep love for food – cooking it, eating it, obsessing over it – so perhaps my future would lead me down a different path of storytelling: through culinary creations.\u003c/p>\n\u003cfigure id=\"attachment_79925\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-290x177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/porkbun-190x190.jpg\" alt=\"Momofuku's steamed pork belly bun\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-79925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momofuku's steamed pork belly bun\u003c/figcaption>\u003c/figure>\n\u003cp>A post seeking a prep cook for a relatively new “noodle bar” in the East Village called \u003ca href=\"http://momofuku.com/new-york/noodle-bar/\" target=\"_blank\">Momofuku\u003c/a> caught my eye. I can’t recall most of the details listed in the ad, but I do remember it said they’d be willing to train someone with little to no experience in a restaurant kitchen – which would definitely be me. So I wrote up a short cover letter explaining my desire for a possible career change, emailed my resume and crossed my fingers I'd hear back them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later that week, I was happily surprised when I was called in for a morning interview before the restaurant opened for service later that day. I briefly chatted with Joaquin Baca*, one of Momofuku’s chefs, who said that Chef Chang would be in shortly to meet with me. Not too long after, a tall, beefy guy strode in the door, with a swagger in his step and iPod earbuds jammed into his ears; he looked more like a guitarist in an indie rock band recovering from a long night of drinking rather than a reputable chef. He promptly plugged his device into Momofuku’s sound system and his heavy metal playlist began blaring in the background from the speakers.\u003c/p>\n\u003cfigure id=\"attachment_79911\" class=\"wp-caption alignright\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/davidchang-224x290.jpg\" alt=\"Chef & Entrepreneur David Chang\" width=\"224\" height=\"290\" class=\"size-medium wp-image-79911\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef & Entrepreneur David Chang\u003c/figcaption>\u003c/figure>\n\u003cp>Our chat was brief. He didn’t mince words and spoke with a no-bullsh** demeanor. While he sat back in his chair with a casual informality, his face conveyed a serious intensity about his work. Chef Chang gave me an overview of Momofuku, its menu, his love for ramen and their signature pork buns that were growing in popularity. I basically reiterated my sentiments in my cover letter, adding that I loved Japanese food and would love to be given the opportunity to learn as much as possible there.\u003c/p>\n\u003cp>“Well, to be honest, “ I recall him pausing for a a moment while looking down at my resume in his hand. “I’ve got my doubts. You’re pretty old and have no experience with cooking professionally.”\u003c/p>\n\u003cp>This bit of blunt honesty stung for a moment, as I didn’t consider myself quite “old” yet in my early 30’s, but true -- I was certainly no fresh-faced kid, either.\u003c/p>\n\u003cp>“But I’ll give you a shot. You’ll be working long hours for $400 a week. Can you start today?”\u003c/p>\n\u003cp>Today? I figured I’d better say yes before he changed his mind and enthusiastically agreed to get started right away.\u003c/p>\n\u003cp>He introduced me to the various staff we encountered during a short tour of the restaurant -- dishwashers, servers, other cooks – then led me down into the basement to meet the prep cook who he was looking to replace. (I can’t remember his name, so I’ll call him Prep.)\u003c/p>\n\u003cp>Chef Chang was pretty pissed at Prep; “I TRAINED this guy, I INVESTED in this guy for four solid months and now he’s f’ing leaving me.” Prep, a quiet, unassuming guy in his early-20’s, definitely looked ready to be on his way out. He greeted me with a tired smile and later on, confided to me that he was leaving this occupation for good as he found it far too grueling. “But I’m sure you’ll do fine,” he said, with a half-hearted note of encouragement in his voice.\u003c/p>\n\u003cp>The rest of the night was a blur of instructions. I followed Prep around the kitchen like a crazed puppy dog, trying to memorize where everything was and what to do and what not to do. As I ran up and down the stairs from the basement to the dining room, Joaquin warned me, “Always let people know where you are,\" after I nearly crashed into another cook. There was only a minimal prep space upstairs behind the narrow counter for customers, so there was a lot of shouting of, “Behind you,” when cooks rushed through carrying pots of hot of stock.\u003c/p>\n\u003cfigure id=\"attachment_79912\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/greenonions-290x202.jpg\" alt=\"scallions\" width=\"290\" height=\"202\" class=\"size-medium wp-image-79912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">So many scallions to chop...\u003c/figcaption>\u003c/figure>\n\u003cp>My first formidable task was given directly to me by Chef Chang; he set down a large crate of scallions on the table and said, “Chop up this entire box, please.” A wave of panic silently passed over me but I nodded and said, “Yes, Chef.” Prep lent me a knife from his roll (not realizing everyone had their own personal stash of knives which they treated like royalty, I sheepishly had to borrow knives from Prep throughout my shift.) I got to work, methodically trying to produce a perfect pile of thinly sliced scallions that were used as garnish for many of their dishes.\u003c/p>\n\u003cp>Chef Chang came back about 10 minutes later to inspect my of handiwork – the miniscule amount that was available for him to critique -- and he admonished, “NO, NO – you’re going too slowly. Do it like THIS.” Chef Chang took the knife away from me, blazed through a pile in scallions in one smooth, tat-tat-tat gesture, then said, “Now it’s your turn.” I anxiously began hacking away at the scallions as quickly as possible, hoping it wasn’t too much of a butcher job.\u003c/p>\n\u003cp>Later on, Chef Chang assigned me my second daunting task of the night: making the “family meal” for the staff. Now the pressure was really on, as I didn’t want to screw up the one meal all of the staff would eat before embarking on their long shift. He told me there were some chicken legs, rice and some leftover ingredients I could use for the early dinner.\u003c/p>\n\u003cp>I decided to braise them and set to work browning the chicken legs on the stove. As they were frying up, he’d come down periodically, glancing suspiciously over at my sluggish progress. I was now sweating profusely from the relentless heat of the oil in that small, cramped space and my increasing stress. Chef Chang finally marched over to me, loomed over my shoulder and shouted, “What the f--- ARE you doing?”\u003c/p>\n\u003cfigure id=\"attachment_79931\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chicken-290x161.jpg\" alt=\"roast chicken\" width=\"290\" height=\"161\" class=\"size-medium wp-image-79931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasting chicken legs for the family meal\u003c/figcaption>\u003c/figure>\n\u003cp>“Uhhhhh….I’m braising chicken, Chef.” He gave me an incredulous look that basically said, “What in the actual f---“ and said, “That’s going to take WAY too long. Prep, help her broil this chicken and get this family meal finished NOW.” We hurriedly loaded the chicken legs onto sheet pans, stuck them in the oven, then busied ourselves with getting everything else ready for the meal. (I vaguely recall it being edible and we even received a compliment or two.) Chef Chang informed his staff he’d put up a list of food critics to watch out for on the wall, so, \"PLEASE be on the lookout for these VIP’s.\" Service began shortly thereafter.\u003c/p>\n\u003cp>At the end of the evening, after the last customer had left, the doors were shut and we had finished cleaning up the prep kitchen, I went over to talk to Chef Chang privately.\u003c/p>\n\u003cp>“I want to thank you for giving me a chance today, but you were absolutely right. I’m not cut out for this,” with a slight quaver in my voice. He gave me a sympathetic look, a solemn nod and shook my hand.\u003c/p>\n\u003cp>“Good luck with whatever you do,” he replied. I said my goodbyes to the rest of the staff and returned home to Brooklyn, feeling demoralized and even more adrift than before. Years later, after several other attempts of working in the food industry, I left New York City, relocated to San Francisco and returned to producing stories for public media.\u003c/p>\n\u003cp>One of my friends, a professional chef who spent over a decade honing his craft in many high-end New York City restaurants within the fine dining world, advised me: “Chances are you’ll be on your feet for 14+ hours a day with low pay for many years. There’s no reason to do it unless you really, really love it.” I knew that I didn’t have the kind of commitment, drive or talent it takes to survive in the business; my unrealistic, overly romanticized notions of food and paltry amateur skills weren’t going to translate into a successful career.\u003c/p>\n\u003cp>It’s been great watching Chef David Chang’s star rise over time as his \u003ca href=\"http://momofuku.com/\" target=\"_blank\">burgeoning empire\u003c/a> (and sometimes, even his \u003ca href=\"http://www.chow.com/food-news/8322/san-francisco-to-david-chang-go-momofuku-yourself/\" target=\"_blank\">notoriety\u003c/a>) continues to expand internationally. I’ve got his Momofuku cookbook and several issues of \u003ca href=\"http://lky.ph/\" target=\"_blank\">Lucky Peach\u003c/a> on my bookshelf and consider myself honored that I was able to spend one night in his kitchen, toiling away over a box of scallions. While I’m sure my knife skills haven’t improved much since then, at the very least, I came away with some valuable insights about myself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*\u003cem>I learned later on that he was one of his co-chefs and partners; he’s since gone on to open up the acclaimed restaurant \u003ca href=\"http://thebrooklynstar.com/\" target=\"_blank\">The Brooklyn Star\u003c/a>\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79901/how-i-survived-my-one-night-as-a-prep-cook-in-chef-david-changs-momofuku-noodle-bar","authors":["2100"],"categories":["bayareabites_2998","bayareabites_63","bayareabites_2407","bayareabites_334"],"tags":["bayareabites_14744","bayareabites_569","bayareabites_9087","bayareabites_13235","bayareabites_72"],"featImg":"bayareabites_79929","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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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/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","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":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","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","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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