>> 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 program is very, very rich 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 types 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

>> this is a huge catalyst for change. >> it will be over 530,000 gross square feet plus two levels of basement. >> now the departments are across so many locations it is hard for them to work together and collaborate and hard for the customers to figure out the different locations and hours of operation. >> one of the main drivers is a one stopper mitt center for -- permit center. >> special events. we are a one stop shop for those three things. >> this has many different uses

throughout if years. >> in 1940s it was coca-cola and the flagship as part of the construction project we are retaining the clock tower. the permit center is little working closely with the digital services team on how can we modernize and move away from the paper we use right now to move to a more digital world. >> the digital services team was created in 2017. it is 2.5 years. our job is to make it possible to get things done with the city online. >> one of the reasons permitting is so difficult in this city and county is really about the scale. we have 58 different department in the city and 18 of them involve permitting. >> we are expecting the residents to understand how the departments are structured to navigate through the permitting processes. it is difficult and we have heard that from many people we

interviewed. our goal is you don't have to know the department. you are dealing with the city. >> now if you are trying to get construction or special events permit you might go to 13 locations to get the permit. here we are taking 13 locations into one floor of one location which is a huge improvement for the customer and staff trying to work together to make it easy to comply with the rules. >> there are more than 300 permitting processes in the city. there is a huge to do list that we are possessing digital. the first project is allowing people to apply online for the a.d.u. it is an accessory dwelling unit, away for people to add extra living space to their home, to convert a garage or add something to the back of the house. it is a very complicated permit. you have to speak to different

departments to get it approved. we are trying to consolidate to one easy to due process. some of the next ones are windows and roofing. those are high volume permits. they are simple to issue. another one is restaurant permitting. while the overall volume is lower it is long and complicated business process. people struggle to open restaurants because the permitting process is hard to navigate. >> the city is going to roll out a digital curing system one that is being tested. >> when people arrive they canshay what they are here to. it helps them workout which cue they neat to be in. if they rant to run anker rapid she can do that. we say you are next in line make sure you are back ready for your

appointment. >> we want it all-in-one location across the many departments involved. it is clear where customers go to play. >> on june 5, 2019 the ceremony was held to celebrate the placement of the last beam on top of the structures. six months later construction is complete. >> we will be moving next summer. >> the flu building -- the new building will be building. it was designed with light in mind. employees will appreciate these amenities. >> solar panels on the roof, electric vehicle chargers in the basement levels, benefiting from gray watery use and secured bicycle parking for 300 bicycles. when you are on the higher floors of the building you might catch the tip of the golden gate bridge on a clear day and good view of soma.

>> it is so exciting for the team. it is a fiscal manifestation what we are trying to do. it is allowing the different departments to come together to issue permits to the residents. we hope people can digitally come to one website for permits. we are trying to make it digital so when they come into the center they have a high-quality interaction with experts to guide then rather than filling in forms. they will have good conversations with our staff.go.

>> shop and dine the 49 promotes local businesses and changes san franciscans to do their shopping and dooipg within the 49 square miles by supporting local services within the neighborhood we help san francisco remain unique, successful and vibrant so where will you shop and dine the 49 hi in my mind a ms. medina