them information about the grant and to find out how they're doing. >> supervisor peskin: right, but i think what commissioner haney is saying, and i believe this to be true, we have a lot of pre-covid pre-march 16 data. so i think when he hear this at our first meeting in october, it would be very helpful if the sfmta and oewd can present what the pre-covid data is, as well as the results that you've been getting on the phone through electronic sources and in your on-the-ground social distanced survey you're doing over the next couple of weeks. we look forward to seeing that at our first meeting in october. commissioner haney, back to you? >> supervisor haney: that was all. i appreciate that. and i think a lot of the questions have to do with the business focus and residents and how to improve this in the future. so i was done, thank you. >> supervisor peskin: thank you.

are there any other members of the commission who have any comments. seeing none, i would -- i won't make a motion to continue this. i'm just going to ask staff to agendize the hearing that we all want for our next meeting. that is an information item. any introduction of new items? seeing none, is there any general public comment? >> yes, commissioner, there is. there are two callers. >> first speaker, please. >> so, again, commissioners, this pandemic, as you can see, very few people want to participate in any of these major projects. so we leave it to you, our representatives, to do due

diligence based on third street, which is a mess, the central subway, we are waiting for the opening, the van ness bus rapid transit, the businesses that needed to be helped have gone. and we haven't learned anything what happened on market street before. we always don't seem to learn something from the past projects and we don't seem to have a checklist. we just live it to become project managers, who are not really project managers, because they can't do a needs assessment. and then we love to have our fire chats, the public comment period, where we allow them a

couple of minutes and you don't seem to be paying attention to us. it's going to come to bite you all in the back. >> supervisor peskin: next speaker, please. >> thank you, caller. your two minutes begins now. >> thank you. supervisors. i apologize, what i'm going to say. the first thing i would like to do is thank you about some of the downtown -- [inaudible] -- from the meeting and the new improved -- [inaudible] classification is appreciated. the thing i do want to bring to your attention. on the one hand, we have the

c.a.c. moving along and potentially a general engineering services contractor meeting for the proposed. you have a parallel track between caltrain and high speed rail on this alignment. i would like to bring to your attention, there is a high probability that this analysis will essentially make it impossible for caltrain to -- rail yard potentially however. so i would suggest moving forward, you do something to delay the award of the contract, because -- [inaudible] problems and capacity, that's -- we can have on the line fort person have to take it from

there. thank you very much. >> thank you, caller. >> supervisor peskin: any other members of the public for general public comment for today's meeting ? seeing none, public comment is closed and we're adjourned. >> thank you, chair. please remember to remain on team. sfgovtv and producers, getting ready for timm

>> what we're trying to approach is bringing more diversity to our food. it's not just the old european style food. we are seeing a lot of influences, and all of this is because of our students. all we ask is make it flavorful. [♪] >> we are the first two-year

culinary hospitality school in the united states. the first year was 1936, and it was started by two graduates from cornell. i'm a graduate of this program, and very proud of that. so students can expect to learn under the three degrees. culinary arts management degree, food service management degree, and hotel management degree. we're not a cooking school. even though we're not teaching you how to cook, we're teaching you how to manage, how to supervise employees, how to manage a hotel, and plus you're getting an associate of science degree. >> my name is vince, and i'm a faculty member of the hospitality arts and culinary school here in san francisco. this is my 11th year.

the policemrogram is very, ver in what this industry demands. cooking, health, safety, and sanitation issues are included in it. it's quite a complete program to prepare them for what's happening out in the real world. >> the first time i heard about this program, i was working in a restaurant, and the sous chef had graduated from this program. he was very young to be a sous chef, and i want to be like him, basically, in the future. this program, it's awesome. >> it's another world when you're here. it's another world. you get to be who you are, a person get to be who they are. you get to explore different

things, and then, you get to explore and they encourage you to bring your background to the kitchen, too. >> i've been in the program for about a year. two-year program, and i'm about halfway through. before, i was studying behavioral genetics and dance. i had few injuries, and i couldn't pursue the things that i needed to to dance, so i pursued my other passion, cooking. when i stopped dance, i was deprived of my creative outlet, and cooking has been that for me, specifically pastry. >> the good thing is we have students everywhere from places like the ritz to -- >> we have kids from every area. >> facebook and google. >> kids from everywhere. >> they are all over the bay

area, and they're thriving. >> my name is jeff, and i'm a coowner of nopa restaurant, nopalito restaurant in san francisco. i attended city college of san francisco, the culinary arts program, where it was called hotel and restaurant back then in the early 90's. nopalito on broderick street, it's based on no specific region in mexico. all our masa is hand made. we cook our own corn in house. everything is pretty much hand made on a daily basis, so day and night, we're making hand made tortillas, carnitas, salsas. a lot of love put into this. [♪]

>> used to be very easy to define casual dining, fine dining, quick service. now, it's shades of gray, and we're trying to define that experience through that spectrum of service. fine dining calls into white table cloths. the cafeteria is large production kitchen, understanding vast production kitchens, the googles and the facebooks of the world that have those kitypes of kitchens. and the ideas that change every year, again, it's the notion and the venue. >> one of the things i love about vince is one of our outlets is a concept restaurant, and he changes the concept every year to show students how to do a startup restaurant. it's been a pizzeria, a taco bar.

it's been a mediterranean bar, it's been a noodle bar. people choose ccsf over other hospitality programs because the industry recognizes that we instill the work ethic. we, again, serve breakfast, lunch, and dinner. other culinary hospitality programs may open two days a week for breakfast service. we're open for breakfast, lunch, and dinner five days a week. >> the menu's always interesting. they change it every semester, maybe more. there's always a good variety of foods. the preparation is always beautiful. the students are really sincere, and they work so hard here, and they're so proud of their work. >> i've had people coming in to town, and i, like, bring them

here for a special treat, so it's more, like, not so much every day, but as often as i can for a special treat. >> when i have my interns in their final semester of the program go out in the industry, 80 to 90% of the students get hired in the industry, well above the industry average in the culinary program. >> we do have internals continually coming into our restaurants from city college of san francisco, and most of the time that people doing internships with us realize this is what they want to do for a living. we hired many interns into employees from our restaurants. my partner is also a graduate of city college. >> so my goal is actually to

travel and try to do some pastry in maybe italy or france, along those lines. i actually have developed a few connections through this program in italy, which i am excited to support. >> i'm thinking about going to go work on a cruise ship for about two, three year so i can save some money and then hopefully venture out on my own. >> yeah, i want to go back to china. i want to bring something that i learned here, the french cooking, the western system, back to china. >> so we want them to have a full toolkit. we're trying to make them ready for the world out there.

>> commission virtual meeting of the san francisco entertainment commission many of i'm ben and the commissioner's president welcome. due to the covid-19 health emergency and to protect entertainment commissioner members, city employees and the public the meeting rooms are closed however members and employees will be participating in the meeting remotely. this precaution is taken per sigh ant to various local state and federal orders, declaration