Meals On Wheels of San Francisco (MOWSF) exists to alleviate the food insecurity and loneliness experienced by seniors who want to stay in their own home but cannot shop or prepare meals for themselves. Their mission is to deliver nutritious meals to homebound seniors in San Francisco and has remained the same since founded in 1970. For almost half a decade, MOWSF has set the standard for alleviating the financial and emotional costs of premature and/or inappropriate institutionalization of seniors. Serving over 1.6 millions meals per year, Meals on Wheels of San Francisco believes in nourishing the whole person, not only offering meals but also providing important safety checks and other supportive services. They are a member of Meals on Wheels America but operate independently, not as a chapter or branch.
Chef, Caterer, Pastry Chef, Personal chef
Bold, creative flavor combinations and a fun, personal feel are hallmarks of Aimee George’s events. Inspired by a lifetime passion for good food, Chef Aimee loves to serve local, seasonal produce while happily going the extra mile to cater to her clients’ every taste. Aimee’s menus draw upon a rich store of culinary experience, gained both in her native California and further afield, including time spent as a pastry chef in Edinburgh and as a Slow Food Society ambassador at Oxford University. Since returning to the Bay Area two years ago, she has enjoyed helping clients create a wide variety of events, from casual dinners and birthday parties to wonderful weddings. She is the founder of Aimee George Private Dining and her dinners have been highly rated and reviewed.
Mescal Agave male
Mescal Agave male, was born after 22 years of experience in the craftsmanship of mezcal in the cradle of the production of mezcal, the region of the Amatlanes located in the sierra de Oaxaca. this project is part of Cavas Don Román and Cía. and generated with the intention of unify the producers the Agave producers society of the South to empower communities and boost the production not only of artisan mezcal but other craft that produce the comunidades. is that our products do not carry in its realization No industrialized process, everything is produced and manufactured within these comunidades.
ANA has always felt a passion for cooking, in particular, by the repostería. perhaps this is due to that he grew up in a world where everything revolved around art culinario. Ana studied cooking in baking and cake decorating in USA, France and Mexico , specializing in baking and decoration of pasteles. En 2003 joined Wilton Industries where perfected their techniques and began to train candidates to teach courses of the Wilton method in different countries such as USA, China, Spain, Mexico and Brazil otros. currently Ana leads the Marketing of Wilton and Wilton method for America Latina. Ana trainer leader knows that a cake is much more than a simple dessert, is the best way to celebrate and so that it knows how to convey its great students decorations through d and easy techniques and sencillas.
Chef Atala Olmos
Atala siempre mostró interés hacia el mundo gastronómico, por lo que una vez terminada la Escuela Culinaria, se dirigió a Nueva York para perfeccionar varias técnicas en el Culinary Institute of America y tomar experiencia en el extranjero. A su vuelta a México, incursionó en varios trabajos de principiante para después enfocarse en pastelería. Después de adquirir experiencia a través de los años, se le presenta la oportunidad de trabajar en el prestigioso Hotel Ritz Carlton de Coconut Grove, desempeñando un trabajo de cocinera en el Fine Dinning y después de tres años, se traslada a la ciudad de Barcelona, España en el Hotel Arts perteneciente a la cadena Ritz Carlton y en donde ocupó diversos cargos, llegando a la posición de Arola Catering Chef bajo la supervisión de Sergi Arola, galardonado con dos estrellas Michelin. Después de diez años en España decidió regresar a México y empezar su propio camino en la Ciudad de México, creando el proyecto de Catering de Soul Kitchen Project, inspirado en crear experiencias con la mejor calidad y servicio del mercado siempre respetando los productos de la temporada y brindando un concepto diferente a cada uno de sus clientes.
Bluestem Brasserie is a San Francisco urban neighborhood restaurant, offering a lively dining experience with a familiar brasserie menu of fresh, simply composed dishes; distinct cocktails; a satisfying wine list; and 12 wines on tap, sourced directly from some of Napa and Sonoma’s finest producers and offered at a great value.
His experience has led him to the opening of restaurants and bars collaborating with
as Marco Margain, Diego Hernández, Eugenio Romero Mexican chefs, between
Open experiences led him to take courses in wine production in the Union of
Producers of the Valle de Guadalupe, this led him to be the wine Advisor 1st and second
The winemaker Eva Muñoz. attempt
He participated as a producer and Winemaker's wine "Caetana"; in the selection and strategies
commercials UWA. Winery continued expanding his great talent and experience
being moderator in drinks from the restaurant Belmondo, Felix, Sallinger, origin, in the
Oaxaca City, mention algunos.
Chef Charlie Palmer has perfected the concept of “Progressive American Cuisine” at his slew of lauded restaurants, including the three-star flagship Aureole in New York City. Influenced by classical French technique, Chef Charlie combines bold flavors and farm-fresh, regional American ingredients to create unexpected and inventive dishes. A frequent guest on NBC’s The Today Show, the James Beard Award winner has also written a number of popular cookbooks, including his most recent, Charlie Palmer’s American Fare.
Chef J Jackson
Chef J. Jackson has become synonymous with great food. He is a successful private chef and motivational speaker based in the DC metro area, as well as serving clients globally. Jackson has created his own personal style by mixing his love of food with that of techniques from some of the best chefs in the country and beyond. Jackson has been a self-taught chef for the past few years and is a regular culinary contributor on Fox and Friends™ Morning Show. He has also made appearances on Neighborhood Chef and ABC™ The Chew. His accomplishments include Crowd Favorite at The Travel Channel™s Fiery Foods Challenge, winner of the DC local competition of Top Chef for Love Night Club and a Season 4 Contestant on Food Network™s Beat Bobby Flay. Jackson has provided his culinary services to the likes of Jill Scott, Lebron James and has toured the world with Lady Gaga. He also speaks to youth about achieving their dreams and mastering their craft.
Chef Zenon Vazquez
Chef Zenon began his gastronomic career chain Suntory as a kitchen Assistant, learning the different areas of cooking like: tempura, roasts and salads, which in turn grew his interest in learning more about the sushi, which is where their qualities culinarias. got a scholarship through a competition that was first and travels to Tokyo for 6 months, to perfect techniques of sushi and teppanyaki. upon his return, won other contests in the first places in Chutoro Maki, Kimuchi roll , Hamashi Tataki, Sesame Maguro, Chips roll and Gunkan of tuna with foie gras, between otros.
He has participated in television (Tele Hit) and Anahuac University as chef events, as well as others such as juez.
China Live is an interactive culinary and cultural destination created by lauded chef George Chen in the heart of San Francisco’s Chinatown, offering an in-depth exploration of Greater Chinese gastronomy. The culinary hub’s mission is to demystify Chinese ingredients and recipes while educating guests on the rich history and influence of China’s culinary legacy. China Live’s Broadway Street presence includes the Oolong Café, Market Restaurant & Bar, Retail Marketplace, and the fine dining Eight Tables by George Chen, making it a must-visit San Francisco Bay Area culinary destination.
Chef Chris Cosentino is the meat-loving mind behind Cocksomb, the celebrated San Francisco restaurant that pays homage to the Bay Area’s culinary bounty and heritage. His early culinary career saw him in the kitchen of some of the world’s most prestigious restaurants, including Chez Panisse and Rubicon. Chef Chris is also a beloved reality T.V. personality and cookbook author; he’s hosted his own show on Food Network, competed on The Next Iron Chef, and won Season 4 of Bravo’s Top Chef Masters.
Growing up in Thailand, Chuck Valla would religiously, albeit reluctantly, accompany his grandmother to the market every morning, picking over juicy limes and fresh bunches of cilantro to incorporate into that night’s dinner. Over the years, reluctance transformed into a deep-seated passion for traditional Thai cooking techniques and ingredients. Now, Chef Chuck draws on his grandmother’s cooking lessons to imbue classic Thai dishes with a modern twist at Thaithentic, a private catering company that brings the zest and flavor of Thailand to life. His grandmother would be proud.
Claus Meyer is the initiator of the New Nordic Cuisine movement and co-founder of the Nordic Food Lab and the now legendary noma. Meyer has hosted several Danish and international cooking shows and written numerous cookbooks. Believing in food as a driver for social change, Meyer established the Melting Pot Foundation in 2010, which initiated a cooking school project in Danish state prisons, a cooking school in La Paz, Bolivia, which provides culinary education to impoverished Bolivians and serves as a fine dining restaurant, GUSTU. Meyer’s newest social project is the Brownsville Community Culinary Center, is a culinary school, cafeteria, bakery, and community center. In 2016 he also opened Agern and the Great Northern Food Hall in Grand Central Terminal, bringing the culinary concepts, flavors, and ideas rooted in the history and landscapes of Nordic countries to New York.
Cousins Maine Lobster
Cousins Maine Lobster started as a single food truck founded by cousins Jim Tselikis and Sabin Lomac. Today, Tselikis and Lomac have transformed Cousins Maine Lobster into a nationally recognized brand, with 21 food trucks across the country, a restaurant in West Hollywood, and a website that ships fresh lobster and other Maine-inspired goods to hungry customers. Tselikis and Lomac appeared on the hit ABC show Shark Tank in 2012, and their franchise business soon took off. The cousins recently published their first book, Cousins Maine Lobster: How One Food Truck Became a Multimillion-Dollar Business.