Throughout surfing. It can be highly developmental for students to have this time where they can learn a lot about themselves while negotiating the waves. I feel significantly, like, calmer. It definitely helps if im, like, feeling really stressed or, like, feeling really anxious about surfing, and i go surfing, and then, i just feel, like, im going to be okay. It gives them resiliency skills and helps them build selfconfidence. And with that, they can use that in other parts of their lives. I went to bring amy family o the beach and tell them what i did. I saw kids open up in the ocean, and i got to see them connect with other students, and i got to see them fail, you know, and get up and get back on the board and experience success, and really enjoy themselves and make a connection to nature at the same time. For some kids that are, like, resistant to, like, being in a Mentorship Program like this, its they want to surf, and then later, theyll find out that theyve, like, made this community connection. I think they provided level playing fields for kids to be themselves in an open environment. For kids to feel like i can go for it and take a chance that i might not have been willing to do on my own is really special. We go on 150 surf outings a year. Thats yearround programming. Weve seen a tremendous amount of youth face their fears through surfing, and that has translated to growth in other facets of their lives. I just think the biggest thing is, like, that they feel like that they have something that is really cool, that theyre engaged in, and that we, like, care about them and how theyre doing, like, in general. What i like best is they really care about me, like, im not alone, and i have a group of people that i can go to, and, also, surfing is fun. Were creating surfers, and were changing the face of surfing. The feeling is definitely akin to being on a roller coaster. Its definitely faster than i think you expect it to be, but its definitely fun. It leaves you feeling really, really positive about what that kids going to go out and do. I think its really magical almost. At least it was for me. It was really exciting when i caught my first wave. I felt like i was, like it was, like, magical, really. When they catch that first wave, and their first lights up, you know their face lights up, you know you have them hooked. I was on top of the world. Its amazing. I felt like i was on top of the world even though i was probably going two miles an hour. It was, like, the scariest thing id ever done, and i think it was when i got hooked on surfing after what were trying to approach is bringing more diversity to our food. Its 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 twoyear Culinary Hospitality School in the united states. The first year was 1936, and it was started by two graduates from cornell. Im 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. Were not a cooking school. Even though were not teaching you how to cook, were teaching you how to manage, how to supervise employees, how to manage a hotel, and plus youre getting an associate of science degree. My name is vince, and im 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. Its quite a complete program to prepare them for whats 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, its awesome. Its another world when youre here. Its 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. Ive been in the program for about a year. Twoyear program, and im about halfway through. Before, i was studying behavioral genetics and dance. I had few injuries, and i couldnt 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 theyre thriving. My name is jeff, and im 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 90s. Nopalito on broderick street, its 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, were 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, its shades of gray, and were 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, its 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. Its been a pizzeria, a taco bar. Its been a mediterranean bar, its 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. Were open for breakfast, lunch, and dinner five days a week. The menus always interesting. They change it every semester, maybe more. Theres always a good variety of foods. The preparation is always beautiful. The students are really sincere, and they work so hard here, and theyre so proud of their work. Ive had people coming in to town, and i, like, bring them here for a special treat, so its 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. Im 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. Were trying to make them ready for the world out there. [ ] i just dont know that you can find a neighborhood in the city where you can hear music stands and take a ride on the low rider down the street. It is an experience that you cant have anywhere else in San Francisco. [ ] [ ] district nine is a in the southeast portion of the city. We have four neighborhoods that i represent. St. Marys park has a completely unique architecture. Very distinct feel, and it is a very close to holly park which is another beautiful park in San Francisco. The Bernal Heights district is unique in that we have the hell which has one of the best views in all of San Francisco. There is a swinging hanging from a tree at the top. It is as if you are swinging over the entire city. There are two unique aspects. It is considered the fourth chinatown in San Francisco. Sixty of the residents are of chinese ancestry. The second unique, and fun aspect about this area is it is the garden district. There is a lot of urban agriculture and it was where the city grew the majority of the flowers. Not only for San Francisco but for the region. And of course, it is the location in mclaren park which is the citys second biggest park after golden gate. Many people dont know the neighborhood in the first place if they havent been there. We call it the best neighborhood nobody has ever heard our. Every neighborhood in district nine has a very special aspect. Where we are right now is the Mission District. The Mission District is a very special part of our city. You smell the tacos at the [speaking spanish] and they have the best latin pastries. They have these shortbread cookies with caramel in the middle. And then you walk further down and you have sunrise cafe. It is a place that you come for the incredible food, but also to learn about what is happening in the neighborhood and how you can help and support your community. Twentyfourth street is the birthplace of the movement. We have over 620 murals. It is the largest outdoor Public Gallery in the country and possibly the world. You can find so much Political Engagement park next to so much incredible art. Its another reason why we think this is a cultural district that we must preserve. [ ] it was formed in 2014. We had been an organization that had been around for over 20 years. We worked a lot in the neighborhood around life issues. Most recently, in 2012, there were issues around gentrification in the neighborhood. So the idea of forming the cultural district was to help preserve the history and the culture that is in this neighborhood for the future of families and generations. In the past decade, 8,000 latino residents in the Mission District have been displaced from their community. We all know that the rising cost of living in San Francisco has led to many people being displaced. Lower and middle income all over the city. Because it there is richness in this neighborhood that i also mentioned the fact it is flat and so accessible by trip public transportation, has, has made it very popular. Its a struggle for us right now, you know, when you get a lot of development coming to an area, a lot of new people coming to the area with different sets of values and different culture. There is a lot of struggle between the existing community and the newness coming in. There are some things that we do to try to slow it down so it doesnt completely erase the communities. We try to have developments that is more in tune with the community and more Equitable Development in the area. You need to meet with and gain the support and find out the needs of the neighborhoods. The people on the businesses that came before you. You need to dialogue and show respect. And then figure out how to bring in the new, without displacing the old. [ ] i hope we can reset a lot of the mission that we have lost in the last 20 years. So we will be bringing in a lot of folks into the neighborhoods pick when we do that, there is a demand or, you know, certain types of services that pertain more to the local community and workingclass. Back in the day, we looked at mission street, and now it does not look and feel anything like mission street. This is the last stand of the latino concentrated arts, culture and cuisine and people. We created a cultural district to do our best to conserve that feeling. That is what makes our city so cosmopolitan and diverse and makes us the envy of the world. We have these unique neighborhoods with so much cultural presence and learnings, that we want to preserve. [ ]