. >> we'll have our new headquarters in the heart of the tenderloin at taylor and kushlg at the end of excited. >> a lot of the of the conditns in san francisco they have in the rest of the country so our goal to 257bd or expand out of the san francisco in los angeles and then after that who know. >> we'd never want to tell people want to do or eat only provide the skills and the tools in case that's something people are 2rrd in doing. >> you can't buy a box of psyche you have to put them in the right vein and direction with the right kids with a right place address time those kids don't have this you have to instill they can do it they're good enough now to finding out figure out and find the future for >> ♪♪ ♪♪ ♪♪ ♪♪ ♪♪ ♪♪ ♪♪ ♪♪ it looks at good and tastes good an it is good in my mouth pretty amazing. >> ♪♪ ♪♪ ♪♪ ♪♪ ♪♪ ♪♪ i am the executive chef i've been here as a chef ata concina since 2005 reason we do the festival and the reason we started to celebrate the spirit and talent and trivia and the hard work of the women in the la concina program if you walk up to my one on the block

. >> we'll have our new headquarters in the heart of the tenderloin at taylor and kushlg at the end ofally excited. >> a lot of the of the conditions in san francisco they have in the rest of the country so our goal to 257bd or expand out of thean francisco in los angeles and then after that who know. >> we'd never want to tell people want to do or eat only provide the skills and the some are 2rrd in doing. >> you can't buy a box of psyche you have to put them in the right vein and direction with the right kids with a right place address time those kids don't have this you have to instill they can do it they're good enough now to finding out figure out and find the future for >> my name is raymond fong. i'm 1 of the owners one of 3. wine impression is a wine shop made of people that were probably dedicated their life studying line. we open august 1990, 34 years. you wonder how wine impression came along? we couldn't figure the name. my wife said, i got it, you always ma a impression, call it wine impression. i thought maybe she came up with the name because both of us our favorite peri

. >> we'll have our new headquarters in the heart of the tenderloin at taylor and kushlg at the end ofsummer 2014 we're really excited. >> a lot of the of the conditions in san francisco they have in the rest of the country so our goal to 257bd or expand out of the san francisco in los angeles and then after that who know. >> we'd never want to tell people want to do or eat only provide the skills and the tools in case that's something people are 2rrd in doing. >> you can't buy aox psyche you have to put them in the right vein and direction with the right kids with a right place address time those kids don't have this you have to instill they can do it they're good enough now to finding out figure out and find the future for >> my name is raymond fong. i'm 1 of the owners one of 3. wine impression is a wine shop made of people that were probably dedicated their life studying line. we open august 1990, 34 years. you wonder how wine impression came along? we couldn't figure the name. my wife said, i got it, you always make a impression, call it wine impression. i thought maybe she came u