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Reminder from Foley and Fitzgerald
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Don't forget to make your Valentine's Day reservations...

Valentine's Day is just a couple of weeks away, make sure you are able to get into your favorite restaurant! Cindy has been to a couple of great places recently:

Nightbird Restaurant

Cindy says Kim Alder's tasting menu format in Hayes Valley is outstanding! Ron Boyd, the General Manager, serves and comes to your table making the experience very personal and comfortable. Kim's mother did all the textile work in the restaurant and it looks beautiful. The food is extraordinary and this is a must visit for San Francisco in 2017. Check out our Facebook page for photos! Nightbird Restaurant

In Situ

In Situ means...in its original place.
Chefs from around the world have a dish on the menu. There are no substitutions, no sauces on the side, The dishes come to the table "In Situ" to accurately represent each individual chef. The menu is a map of the world's cuisine and will continue to entertain again and again. Corey Lee and his team from Benu are the brains and brawn of this project. Check out our Facebook page for photos!
In Situ SFMOMA
"Teaching, sharing my knowledge, and motivating co-workers are self-imposed duties I take deep into my heart." ~ Dennis Teo
Chef or Coach?

Usually when you ask a Chef about his/her kitchen, the first thing that comes to mind is the lack of competent cooks. Dennis Teo, the Executive Chef of The Sausalito Yacht Club has changed this model for his kitchen in an unorthodox way. He has taught his staff, a few of which were at risk youths; not only great cooking skills but also important life skills which translated well in the kitchen.
Dennis is a runner, not the runner you think of in a restaurant but an athletic runner who participates in marathons. He has shared his passion of running with his kitchen staff. Both he and the General Manager have always run for exercise and relaxation, and now most of their staff run alongside with them. They have run in six half-marathons last year and the only thing that the BOH staff argue about nowadays, is who will participate in the next marathon.
He has taught them how to be healthy. There is a pull-up bar so the cooks work out instead of smoke on their breaks. The family meals are always salad. He lives, works, and leads by example. His lifestyle which he chose to share with his team has translated into their work. They are a team both in and out of the kitchen. He is not just a Chef...he is an inspiration!
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