Posts Tagged ‘cook’

Himitsu no Izakaya! Tekka Sushi is Still Chugging Along Way Out There at 6th and Balboa – The Sushi Nazi

Friday, March 1st, 2013

This is it, the whole thing.

As seen from Balboa betwixt 6th and 7th:

Click to expand

Of course The Nevius Incident is still fresh in people’s minds, but the healing has begun.

Bonus: The super-long lines are gone.

NB: You see, CW Nevius? There IS a sign out front. It says Tekka.

どうもありがとうミスターロボット (dōmo arigatō misutā Robotto)

秘密を知りたい (himitsu wo shiritai)

Hey Lawyers, Here’s a Gig for You! Get Paid Six Figures to Represent Indebted California Culinary Academy Grads

Wednesday, June 13th, 2012

Hey, remember Amador v. California Culnary Academy?

Good times.

Well they’re still doling out the cash on this one, so why not get some of it?

Now I’ll tell you, the only worser idea than going to law school these days (ooh, that link is a bit much, non?) is going to cooking school, am I right, GF? So why not use your JD to help the poor souls who were misled by the California Culinary Academy?

It’s a win-win, baby! Get all the deets below.

Sure, cooking school can be sexy, but does it pay off? 

This job is new, this job is you, Counselor:

“Senior Counsel and Director of Legal Aid Firm (downtown / civic / van ness)

This is an opportunity to found a legal aid organization. In Amador v. California Culnary Academy, students alleged they were led to believe the $46,000 12-month culinary education they received would make economic sense based on their post-graduation job opportunities. For most students that proved untrue.

In connection with the $41.8 million class action settlement of the case (judgement is expected to become final later this month), $2 million has been earmarked to provide student-debt-related services to class members. These class members need help dealing with their creditors. The director will set up and manage the firm under the oversight of the trustees of the fund, Ray E. Gallo and Robert W. Mills. The objective is to effectively manage and compromise the class members’ debts by all legal means. Also, through other fundraising efforts, we hope this new firm may live beyond its $2 million founding budget to become the first agency to focus on providing remedies to the economically disadvantaged when they suffer consumer-related tragedies like those at issue in Amador.

The ideal applicant is an attorney with 10 or more years of experience who enjoys being in a courtroom and has significant experience supervising other lawyers and staff members. Big firm training and top 10 schooling are preferred, but anybody smart and scrappy is welcome to apply. This will be a small firm environment, and effective use of technology will be essential, so you should be someone who welcomes those things.

The job may be available as early as July 1, 2012 and requires a commitment of at least two years. The location of the firm will be determined in consultation with the Director once hired.

Please submit cover letter, resume, writing sample, and salary history by email. Potentially qualified candidates will be asked to complete online assessments.

rgallo@gallo-law.com

  • Compensation: $100,000 to $200,000 (negotiable, DOE, etc.)
  • This is at a non-profit organization.
  • OK to highlight this job opening for persons with disabilities
  • Principals only. Recruiters, please don’t contact this job poster.
  • Please, no phone calls about this job!
  • Please do not contact job poster about other services, products or commercial interests.”

Attention Amatuer Chefs: Chef Gordon Ramsey is Casting for MASTERCHEF TV Show in San Francisco on December 10th!

Tuesday, November 1st, 2011

OMG, this is it.

All you Realtors, doctors, lawyers, gardeners, elderly caregivers and the rest, well, this is your chance to become rich and famous. Just head over to 350 Rhode Island near 16th Street in Potrero Hill on Saturday, December 10th from 10:00 AM to 6:00 PM to try out for Fox-TV’s MasterChef, why not?

Check it:

MASTERCHEF will travel to San Francisco to uncover the country’s very best amateur cooks.  Chef Gordon Ramsay will once again give talented amateur cooks the chance to prove to him, and to fellow judges, restaurateur Joe Bastianich (Del Posto, Eataly) and Chef Graham Elliot (Graham Elliot, Grahamwich), that they have what it takes to make their mark on the culinary world.

In the series, Ramsay, Bastianich and Elliot coach and critique the amateur cooks in a series of challenges designed to test their palates, knowledge and determination to follow their dreams of making a mark in the culinary world.”

Click to expand

If you’re serious, you’ll pre-register

What you waiting for? Take a chance, you stupid ho.

All the deets:

How To Apply To MasterChef Season 3

OPTION 1 (The Preferred Choice)

STEP 1: You are strongly encouraged to PRE-REGISTER and pick your open call location in advance.

STEP 2: Attend an OPEN CALL (you are strongly encouraged to pre-register). Please bring the following with you to the open call you choose:

Your completed application (CLICK HERE to download)
A current photo of yourself
A photo of your plated dish.
Your dish to impress us!

IMPORTANT NOTE: IF YOU CANNOT MAKE IT TO AN OPEN CALL, PLEASE FOLLOW THE STEPS BELOW TO SEND IN YOUR MATERIALS.

OPTION 2

STEP 1: Make a VIDEO. You only need to do this if you CANNOT ATTEND AN OPEN CALL.

CLICK HERE to view the video submission instructions

STEP 2: Save a current picture of yourself, and a video of yourself to your computer, so it is ready when you apply online.

STEP 3: Completely fill out the online pre-registration form and upload your video and picture HERE.

STEP 4: If for any reason, you’re not able to upload your video, please mail your application, picture, and video to:

MasterChef Season 3 Casting
1741 Ivar Ave.
Los Angeles, CA 90028

Please note that any videos and materials submitted by mail will not be returned.

DEADLINE: Completed applications and video submissions must be received by December 12th, 2011* at 11:59pm, EST to be considered, BUT REMEMBER THE SOONER THE BETTER!

*We reserve the right to extend the application deadline at our sole discretion.

Please note these audition instructions are subject to change as determined by the producers. All those considered for the series will be required to submit and sign additional documents (which may include, without limitation, a participant agreement, waiver, and series rules) in order to be considered to participate in the series. If there is any conflict between the information on this website and the foregoing documents, the foregoing documents shall control.”

Bon courage, Chef!

Scharffen Berger Chocolate Baking Class with Celebrity Chef Elizabeth Falkner a Huge Success at CUESA Kitchen

Monday, October 10th, 2011

Before Scharffen Berger Chocolate was purchased by Hershey, you could go on a free factory tour in Berkeley. Good times.

These days the factory’s gone, but Hershey’s says it’s making the same old stuff in Indiana on a national scale. OK fine.

Anyway, over the weekend, celebrity chef Elizabeth Falkner was on hand at the Ferry Building to offer Scharffen Berger Chocolate cooking tips and also to promote a contest. See below.

Le mise-en-scene at the CUESA Kitchen at the front of the Ferry Building near Gott’s Roadside:

Click to expand

Always with the liquid nitrogen:

If you’re into this kind of stuff, check the CEUSA sched.

All the deets:

Scharffen Berger® Chocolate Baking Classes w/ Alice Medrich & Elizabeth Falkner
Saturday, October 8, 2011 – 4:30pm – 7:30pm

Scharffen Berger® Chocolate Maker Hosts Two Very Special FREE Baking Classes at Ferry Building Marketplace on Saturday, October 8

WHAT:
To launch the “Elevate a Classic Dessert with Scharffen Berger® Chocolate” Contest, Scharffen Berger® Chocolate Maker is hosting two FREE baking classes for baking and chocolate enthusiasts in the San Francisco Bay Area. Classes, respectively led by two of San Francisco’s most prominent pastry chefs and baking experts, are open to the public with RSVP as space is limited.

WHEN:

Saturday, October 8, 2011

4:30pm-5:30pm: Chocolate Cream Pie with Cinnamon & Ancho Chile with Alice Medrich

Alice Medrich is an award-winning, best-selling cookbook author and one of country’s foremost experts on chocolate and chocolate desserts.

6:30pm – 7:30pm: Chocolate Gelato Sundae with Chocolate Cake Crumbles and Marshmallow Cream with Chef Elizabeth Falkner

Elizabeth Falkner is the Owner and Executive Chef of Orson Restaurant and Citizen Cake, and a star of The Next Iron Chef.

WHERE:
CUESA Kitchen in the Ferry Building Marketplace
1 Ferry Building, San Francisco

Uh Oh: Is Our Cafe Gratitude Running Afoul of CA’s “Tip Pooling” Law? – “Direct Table Service” and “Chain of Service”

Tuesday, August 9th, 2011

Comes now Cafe Gratitude server Sarah Stevens, who alleges that she is:

“…required to participate in an unreasonable and uncustomary tip pooling scheme that leaves her with a very small percentage of the tips she earns as a server. Specifically, Stevens alleges that after tipping out 20% of her daily tips to the “central kitchen” — an offsite kitchen on 14th street — Stevens then splits the remaining 80% of her tips equally with all of the Café Gratitude staff, including the “shift leaders” and retail employees.”

Improper involuntary tip pooling? No thank you!

Today’s special – Greens ‘n Gruel. All right, eat up, after you thank me!

Via Johann F

Per John Birdsall, CG is engaging in shady behavior:

“I Am Shady RT @EastBayExpress Cafe Gratitude sued for labor-code violations http://t.co/Dr9qHQd

Uh Oh. If Sarah can prove what she’s saying, she’ll have a nice case against CG, leaving aside other issues, like her not getting proper breaks ‘n stuff like that.

‘Cause our Department of Industrial Relations does not approve of servers splitting tips with anyone who doesn’t provide “direct table service.”

Check it:

“According to a California court, Labor Code Section 351 allows involuntary tip pooling. Therefore, your employer can require that you share your tips with other staff that provide service in the restaurant. In this regard, it’s DLSE’s position that when a tip pooling arrangement is in effect, the tips are to be distributed among the employees who provide “direct table service.” Such employees could conceivably include waiters and waitresses, busboys, bartenders, host/hostesses and maitre d’s. Employees who do not provide direct table service and who do not share in the tip pool include dishwashers, cooks, and chefs, except in restaurants where the chefs prepare the food at the patron’s table, in which case the chef may participate in the tip pool. Additionally, tip pooling cannot be used to compensate the owner(s), manager(s), or supervisor(s) of the business, even if these individuals should provide direct table service to a patron.”

(California’s laws are biased towards waitstaff at the expense of food preparers, IMO, for whatever reason.)

[UPDATE: Stop the presses! An employment lawyer in the Comments section has just pointed out the “chain of service” concept that some judges worked out a couple years ago. News to me. Anyway, the trend is that our courts are more accepting of mandatory tip pooling schemes than they were a few years back. But still, management has to keep its paws off of tip money in CA no matter what.]

Anyway, from where I’m sitting, this looks like game, set, and match for server Sarah. You hear that, restaurant owners? This is a dead bang, this is a lead pipe cinch. Just saying.

Thank you!

Brenda’s French Soul Food is Still Packing Them in for Brunch on Polk

Saturday, June 6th, 2009

After 798 reviews on Yelp, Brenda’s French Soul Food is still doing land office business at 652 Polk right next to the H&H Laundromat betwixt Eddy and Turk in the gritty Tenderloin. 

img_6896-copy

Couldn’t get in the place myself, but here’s the menu for you to check out. Click to expand.

crw_5679

Not too pricey, anyway. 

Join the crowd, why not?