Are there any other members of the commission who have any comments. Seeing none, i would i wont make a motion to continue this. Im 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 havent learned anything what happened on Market Street before. We always dont seem to learn something from the past projects and we dont seem to have a checklist. We just live it to become project managers, who are not really project managers, because they cant 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 dont seem to be paying attention to us. Its 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 im 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, thats 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 todays meeting . Seeing none, Public Comment is closed and were adjourned. Thank you, chair. Please remember to remain on team. Sfgovtv and producers, getting ready for timm 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. Commission Virtual Meeting of the San FranciscoEntertainment Commission many of im ben and the commissioners president welcome. Due to the covid19 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