please approve the kitchen. thank you >> hi i'm karen slater i'm a member of the artists and a a long time artist at the shipyard. i'm here to support the approval the kitchen building and to talk about a little bit how we see it fitting into our long term vision i'm a long term advocate of this. we talked about the intersection of those two institution and building that on in the future this will be a very good thing. you know the arts center will note food service and we'll work out a training program we see it as a positive for the development of the arts at the shipyard all around. we would like to see the arts expand beyond the center and that's in the future with more arts related building out in particle c. it's part of a boarder vision of preserving all the arts for san francisco. we think of it as a potential arts preserve concept we have nature preserves by building this for the elliptic cookery is one step in the direction (calling names) >> good afternoon madam chair and commissioners i'm with the ba

africa design approval part of the artist includes a kitchen so annabel will present this for the kitchen replacement building. >> thank you acting executive director and chairperson johnson and commissioners. today, i'm requesting for the sequa findings to approve the design for the replacement of the kitchen at the hunters point shipyard. as part of my presentation i mean, i'll provide the information at the shipyard as well as the obligations to the tenants. subsequentially jack roshts was the design package and i'll conclude about the overview of the next steps. before i go further i want to appeals court you've received an updated material for the remr. president under consideration today and it's highlighted in your resolution. i'm sure you're aware of the shipyard is in process of being redeveloped with new parks and $3 million acres of office space and the development project open division it's referred to as the design document. the location of the future art system is building 10 one that houses one hundred and 50 artists and an additional building will be around that you can se

i want to say that i'm excited for the new kitchen because i don't know if you've been there i'm sure you can agree with me the bakery could use a facelift. so my expense is very great they've been supportive and i can't wait to see the new kitchen being built and hope that that kitchen is available tomorrow but if not that it will be built as soon as possible. thank you very much >> good afternoon. acting director. chairperson johnson and commissioners. i'm dr. verna hon i didn't cut. i must say that all the individuals that preceded me made me hungry the sweet potato he pie i haven't had lunch. on behavior of the cac i want to support them as the caregiver of the new facility. for over thirty years with a long track record of providing services in the community elliptic cook rasy has provided opportunity for individuals to become vendor and business owners as envisioned. under the elliptic management we expect and are confident it will become a beacon of hope in the southeast sector in san francisco at large pr we thank scott madison for his wonderful management and lastly the cac t

nothing does what a ninja kitchen system can do. crushing ice to creamy snow is something that only happens when you have ninja blades. it is so incredible when you combine that with the professional two horsepower -- check this out, brenda. this is creamy snow. look at that area >> wow. >> the snow is the secret ingredient for our restaurant-quality frozen drinks and smoothies. i am going to make a classic, restaurant-style frozen peach drink. i've got my peaches and i can pop them in the jar like that. any sparkling wine. look at that. all that ice is crushed into snow in seconds and that's what gives that really professional, restaurant-style, smooth, creamy texture to this drink. >> this is one of those things i have to have a case that. let's are you ready? look at that. >> ooh. mm. >> and full of ice, strawberries, and instance movie. plaques with the ninja, i get the nutrients. it does not suck it all out. >> i do not have time to plunge and scrape. when i like about the ninja is the three-tiered blade stop it. everything dow

he attacked her in the kitchen.lood landed on his shirt, his shoes, the kitchen chair, the floor and the walls. the autopsy also revealed he strangled her. ken wanted to make christine's death look like an accident. to stage the scene, he dragged her body down to the basement, leaving blood all over the steps. as he attempted to clean the blood, water splashed on his bloody shoe, diluting the stains, which proved he was there during the clean-up. then he took christine's shoes and placed them on the steps to support the fake story that she tripped. ken put his bloody shirt, shoes and towel in suv. he never imagined police would search his vehicle since christine's death would be ruled an accident. he picked up two co-workers to support his alibi, but he was much later than he expected since the clean-up took more time than he anticipated. his cell phone records showed he was still in palo alto when christine's school called to say she missed her afternoon class. everyone agreed ken did an extraordinary job cleaning

pete, you got to get out of the kitchen. you can't control the entire process, and you have to let other people do the work. and if you don't, this place will never grow. it will suffer forever. in order to scale this business and sell a lot more candy, we're gonna need a new retail location with a lot more foot traffic. we're also gonna need a commercial kitchen that has room for staff, the proper equipment, and space for a lot more raw materials. i did this deal because i think the model is unique. the fact that you actually bring people in and you teach them how to make candy is something that i think separates us from everybody. with these classes generating over 500% margins each class, we should be doing these all the time. if we do three classes a day with 20 students in each class at $15 a head, we would be generating approximately $740 in gross profit per day. that's $5,180 per week, which equates to $270,000 per year. this business lost a little bit of money last year. but i want to try to get to $4 million, $5 mil

choi and the whole kitchen crew.hey put me through the hazing. now i am pretty solid on the line. i really enjoy that world. i am fascinated because roy is a genius in his own right. wolfgang puck is wolfgang puck. what you learn from guys who are chefs who control that kind of environment? >> it makes me a better director, because i see that they take seriously their role as leader and teacher. when you work in the kitchen there's not a lot of money, so you are there to learn from the shaft. there is an apprentice-master dynamic, but you are also communicating the culture of the kitchen, and you need that relationship because you're food is only expressed are the hands of your kitchen staff. he goes into the kitchen, shakes everybody's hands. at the beginning of the shift he checks in with everyone. directors don't do that much. those are your people. they are making your dreams come true. what do you make of this notion that it's about the love they put in the food? >> it depends who you talk to, but the high-end c

which happened on april 15th, and that replacement kitchen stems from the same location obligation as today's replacement studios. >> as you know the shipyard is in the process of being redeveloped and will deliver over 12,000 homes and 350 acres of parks and with the office space and the development program and also envisions the district of the center and referred to the shipyard and the village center for the guidelines the existing building houses 150 artists and additional artist buildings will be developed around the building 101 and you can see on the slide, the location of the art district in red where the circles will replacement of the facilities are shown. and in order to initiate the transformation of the shipyard, nearly all of the buildings will be demolished and all of the buildings are vacant, and some are currently occupied by 300 artists and the commercial and you see all of the numbers on the slide, and this is the building that will be retained and all of the other buildings will be demolished and this will be required to relocate and the building 103 has already b

what was your first job in the kitchen?he beaver, because i was just washing every single day. they make you clean the vegetable, they make you carry all the boxes from the market. >> 14. you can't do that anymore, can you? >> i don't think you can make him work 12 hours a day and pay him maybe a buck a month. >> ah, the good old days. >> yeah, well. >> why lyon? why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ]. >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> in a relentlessly cold room, pork shoulder, belly and back fat are fed in batches through a vertical chopper. the sprin

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what was your first job in the kitchen?they used to just call me the beamer, i just washed everything. they make you carry the vegetables. >> 14, you can't do that anymore, can you? >> i don't think they can make you work 12 hours a day. and pay maybe a buck at the most. >> oh, the good old days. >> yeah, well. >> why lyon? why here? look at the fundamentals. the things that they think of sense birth rights, the right to eat delicious cured pork in unimaginably delicious forms. >> we can't live without it. >> pate, sausages, it is an art that is revered here and widely enjoyed. and few names garner more respect. >> just inside this room. they are coming and going mad with the predictions. >> in a relentlessly cold room, pork shoulder, belly and fat back are served through a vertical chopper, a sprinkling of seasons and spices. removed in large balls of finally but not too finally chopped meat. you do not want to get your hand caught in one of these things. then mixed with smooth perfection. >> a lot of work. >> spread out a

>> of course. >> that's the kitchen? >> that's the kitchen, yeah. >> the whole kitchen?> that's everything, yeah. >> how are you? i'm marcus. >> hi. hi, marcus, gerri. >> gerri, nice to meet you. [horn honks] this is the whole kitchen? >> this is the entire kitchen. >> this kitchen is tiny. i'm shocked by the size of this kitchen and the lack of equipment in there. i don't know how she even cooks anything, let alone contribute to the $500,000 coming out of her department. be nice if you had more space. >> it would be great to have more space. that's the biggest problem we have. when we're plating at night and a full bar of 75 people, it's really hard. it's tight. [car alarm chirps] >> just hearing from some of the other team members about the place, i think the biggest thing is there is no leader. >> no. >> no? when i was called to come here, i think they assumed that i would just come in and just write a check. >> yeah. [laughs] >> and the reality of it is, is that i am not convinced yet. >> are you the grim reaper, or--[laughs] >> me? >> yeah. >> sometimes. i don't rea

but if you had a fire in your kitchen, garage, even your car, are you prepared to use one of these? >> absolutely needs to be out of the box. >> reporter: it seems like common sense but san francisco firefighters say many folks who have fire extinguishers don't keep them handy. >> you want to mount it somewhere in your kitchen. >> reporter: you should have one in your car, anywhere a fire would start. before using it consider the size and location of the fire. >> if the fire is too large, i want you to evacuate the building and call nine 101. >> reporter: waller says in that case, instead of trying to fight the fire, use the extinguisher to clear a pathway out. and don't wait until an emergency to get to know your

what was your first job in the kitchen?he beaver, because i was just washing every single day. they make you clean the vegetable, they make you carry all the boxes from the market. >> 14. you can't do that anymore, can you? >> i don't think you can make him work 12 hours a day and pay him maybe a buck a month. >> ah, the good old days. >> yeah, well. >> why lyon? why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ]. >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> in a relentlessly cold room, pork shoulder, belly and back fat are fed in batches through a vertical chopper. the sprin

and as you have seen on the commercial kitchen, replacement kitchen design, we want to be sure that the location of the access for the future for the possible future connection for the collection >> we always have the regular community outed reach that includes the endorsement from the caa and because it was a benefit to the community we have numerous meetings with the shipyard artists. >> i would like to introduce the board members who are here today. and karin, i just saw karin, who is the head of the of the chair of the real estate committee and stacey is the vice president of star and barbara is a board member and scott who is hiding back there is the newest board member and we are happy to have him rejoin after being one of the original co-founders, and richard bolingbrook is the past president and the board member of the star. >> today star is here to speak in support of the design and this is a major step in securing the future of the 130 artists who will be displaced by the redevelopment and the nearly 300 artists ha the shipyard lived with the threat of eviction for more than 2

i was able to see where that kitchen window is. it was a rainy day. there was some breaks and it wasn't totally overcast, but i do agree that there is a grade change and there is say fence there. so you can look up and see beyond the project sponsor's house a little bit. i have to rely on staff analysis to see if they feel that there is an impact. also i would have to agree with -- check with staff in regards to the zoning situation, which i think the zoning administrator has already said some things, but he can also add this whole question of whether the rear yard can be considered with regards to this? which former zoning administrator passmore felt differently i'm happy to address that now. >> that would be great. why don't we talk about that. >> section 134 require a rear yard for the subject property. that is clear. that is explicit in the code. the construction that is being done is not within the required rear yard. so while this would result in a building that does have quite a bit of lot coverage, if not nearly full-lot coverage, what would c

if the kitchen is a man's world, ray did not get the memo. growing up in her family's restaurant business, she turned her concept for 30-minute meals into an empire. >> pat me on the back. >> yeah, baby. >> and yet, the emmy award-winning host is too humble to take credit, calling her career a happy accident. bobby flay. flay says being a chef wasn't cool when he went to the french culinary institute, but he changed all that in the early-1990's, between his first restaurant and becoming a food network star. >> nerves are ok. utilize those nerves the best way. >> flay is still not afraid of hard work, even eyeing a run for office. rounding out the group, tom colicchio. to colicchio, cooking isn't just an art, it is a craft. >> the chicken liver mousse was really well seasoned. >> he uses his success to help others, whether giving young chefs a chance -- >> the winning chef is kristen. >> or helping the world's hungry find a place at the table. welcome to "titans at the table." thank you so much for joining us. let's have a cheers before we beg

you know kitchens are the favorite part of the house. it is just a great place to lean. has a lot of great places to lean. it is an interesting design. all of the cabinets are italian. they are locally built. andve got this countertop professional grade appliances. because it is part of the house, when it is not a kitchen, it has this week design. design. everything is tucked away, like the fridge. right off the kitchen, you have the family room. this takes indoor outdoor living to a new level. you've got indoor and outdoor and outdoor again. this is the perfect space if you have coffee at your breakfast bar, toast on your dining room table, and then you can go outside and have your eggs. how would you like to wake up every morning to this view? you could throughout your prozac. this room has beautiful doors, you have walnut cabinets, you have a built-in go lower. walk-in closet. e bathroomian styl and then a beautiful italian hardwood shower. this house is located in the middle of crazy l.a., one block from wilshire with office buildings. as you look, it looks like you'

. >> the at times brutal world of the michelin kitchen looks much of the time like a boys' club.om? if we track back a bit to where it all began for lyon and for many of the chefs whose names we now know and look up to, it all goes back to here. la mer brazier, the godmother, the original master. teacher, chef, force. two restaurants with three michelin stars. an achievement no one, male or female, had ever attained and for many years, lyon's most famous chef. her influence runs right through every kitchen that's come since and her graduates carry on her recipes and her traditions. this was one of hers, a signature. >> for the next hour, you keep putting hot bouillon like this. the most miserable thing is when the bladder explodes. >> that's never a good thing when a bladder explodes. >> as the chicken cook, the bladder start to really expand. you have to talk to your bladder. >> i do all the time, believe me. please hold up, please hold up. not here. people are looking. wait until you get in between cars. >> a rather luxurious sauce of more, much more black truffle and generous

kitchen in the back.uld barely walk into the kitchen. >> it was a mix of construction material like tiles, plaster, to repair walls, tools and things that she had recently purchased as gifts. >> just a complete mess. everything came home, nothing had a place. >> she had a sofa sleeper that she was using because she could not walk up the stairs because she had just had knee surgery. and the whole second level was uninhabitable. turns out that all that construction material was because they had renovated a bathroom. so you go to the stop of the stairs and on the left was this amazing bathroom. it was unfortunate that she could not even get up there to use it. you couldn't walk into the bedroom. and then the home office that was upstairs, that was over. i mean, it was full of office supplies. so it was just about safety and about her mobility issues. >> the job of painstakingly combing through and removing room after room of debris takes a five-person crew three days. >> everything in there that was a fire,

. >>> hi, welcome to "kitchen experts." i'm janelle marie. today we are in discovery bay at the home of andy cam. andy has lived in this home for 30 years so of course the kitchen needed updating. by after a bad experience, andy was very reluctant to have anybody inside her house doing work. it took her six long years to build up the courage to have anybody inside again. that's when she found "kitchen experts" and it turned out to be a great fit. why? no subcontractors. dean the lead designer took her through every step with ease and they worked within her budget. they have been in business for over ten years. they have remodeled thousands of kitchens just like andy's. so stay tuned for the next 30 n

the victim's sandals were found squarely in the middle of the kitchen. it was almost as though she was struck with such force that it knocked her right out of her sandals. >> our crime seen investigators found a metal collar that could have been belonged on a flying pan handle. >> she was hit with such force that it knocked her teeth out. >> christina had been stabbed to death with a knife but no knife was found at the scene. >> at first, i got mad at god. why he let her die this way? why did you take her away from me this way? to investigators, it was clear the killer had tried to hide his tracks while cleaning up, however, he tracked the bloody footprints all over the bathroom floor into the kitchen and back. it was a curious thing why he was barefoot. we just really weren't sure. >> there was something else extremely unusual in the bath room. there were hamburger buns thrown all over the bathroom floor. it looked like a bag of hamburger buns had been opened and tossed around. >> but they couldn't find the wrapper anywhere in the apartment. >> you have

how does one come across this and use it in one's kitchen? cost less than bottle water, believe it or not. >> what has been the risk factor among the traditional foodies? are they welcoming of the technology? >> there are people who have this idea that it should be about soul and art, get the liquid nitrogen out of there. but you put baking soda and baking powder in your muffins, and that's pretty technical. >> not as technical as nathan's steak. he cooks it in lukewarm water for hours, then he introduces the liquid nitrogen. >> we're going to freeze it a little bit, that puts a barrier in so we're going to basically deep fry the outside of the steak while using liquid nitrogen to keep the inside of the steak from getting too hot. >> he repeats this freeze fry cycle three times. so nathan, does this beat grilling? >> it achieves something different than grilling. very often when you slice a steak, you see the outside is brown, this layer, and the inside is the part that's rosie and red so we're trying to avoid that. >> it's beautiful. now tha

how does one come across liquid nitrogen and use it in one's kitchen? less than bottled water, believe it or not. >> what has been the reception of the traditional foodies? are they welcoming this technology? >> some say cooking should be about soul and art and get this liquid nitrogen out of here. but then you put baking soda and baking powder in your muffins, and that is a pretty technical thing. >> not as technical as his steak. he starts by cooking it in lukewarm water for hours. then he introduces the liquid nitrogen. >> we are going to freeze it to create a barrier. we are going to deep fry the outside of the steak while using the liquid nitrogen from the inside of the steak getting too hot. >> he repeats this three times. >> it achieves something different than grilling. often when you slice a steak, the outside is brown, you see a layer of gray meat, and then the inside is rosy or red. >> that is beautiful. that is not too rare for you? >> no. >> you would cringe if i told you i ate my meat well done, right? >> you would have less benefit from t

. >> but i'm not impressed that i walked in to the kitchen and i found keebler pre-made pie crusts. >well, those products-- >> i'm not impressed that it's pre-bought key lime juice. i want to partner with people that have the best product, that have a good process, and they're good people. >> well, right now, the process and the people we have. >> well, who determined that you have the process? >> i do. >> i can tell you, you don't. when's the last time you took a paycheck? >> six, seven months ago. >> okay. so your process has to be a little broken. you're $130,000 in debt. your business doesn't make any money today, but it generates $1.4 million worth of sales. you can't produce more than 40,000 pies or the system really breaks. >> correct. >> things have to change. >> oh, it all depends on what you propose. >> give us your offer. >> so my offer is, i will up to $450,000 to satisfy the payables as needed, build out the greene street location, but the recipe has to be proprietary. i will have 51%. you will have 49%. >> no, that's not gonna happen. never would i do that. >> okay, so w

>> one company that is leading the way for building chloe's kitchen.n: this is what it takes to be an entrepreneur in america today. thank you, chloe and heather. good luck to you. >> thank you. >> thank you. john: coming up, another entrepreneur fighting the bureaucrats and so far he's winning! he's defeated these. 750 pages of regulations. some more good news, next. [ male announcer ] whether it takes 200,000 parts, ♪ 800,000 hours of supercomputing time, 3 million lines of code, 40,000 sets of eyes, or a million sleepless nights. whether it's building the world's most advanced satellite, the space station, or the next leap in unmanned systems. at boeing, one thing never changes. our passion to make it real. smoking with chantix. for 33 years i chose to keep smoking... ...because it was easier to smoke than it was to quit. along with support, chantix (varenicline) is proven to help people quit smoking. it's a non-nicotine pill. chantix reduced the urge for me to smoke. it actually caught me by surprise. some people had changes in behavior, thinking o

they were made by this 12-year-old and her mom's kitchen.she sold some, government demanded she stop. she's here to explain next. when folks think about what they get from alaska, they think salmon and energy. but the energy bp produces up here creates something else as well: jobs all over america. engineering and innovation jobs. advanced safety systems & technology. shipping and manufacturing. across the united states, bp supports more than a quarter million jobs. when we set up operation in one part of the country, people in other parts go to work. that's not a coincidence. it's one more part of our commitment to america. . john: lemonade for sale! lemonade for sale! that's me making a fool of myself outside this studio. i tried to sell lemonade legally. but i couldn't do it. fox lawyers let me do this only if i gave people their money back. and didn't let anyone drink the lemonade to. sell lemonade legally would have taken months of paperwork. you must complete a 15 hour food protection course, register for food safety exam. pass it and

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i want to see the kitchen. >> the kitchen. more like an enclave than an individual home. cheryl, thanks for bringing us that. >> absolutely. love real estate. gerri: you do such a good job at it. >> it is fun. gerri: we want to hear from you. here is what some of you are tweeting me about our poll question tonight. do you think of real estate as an investment. lcdr tweet, no. consider it my home. any growth will only benefit the kids. gilbert writes on facebook, owning a home is very long-term benefit. my wife and i are living a very comfortable retirement owning our home, all these years is one of the reasons for our current success. of course we also always invested in equities. linda disagrees. very poor investment. you guys are split on that. here is many so of your emails. martha writing in about ousted target ceo gregg steinhafel reported $55 million severance package. she says, 55 million? unbelievable. if i had 55,000, i could pay off all my debts including house, car, all my credit card debt and i would still have 20,