Chef Danny Bowien’s San Francisco is a jackpot of inspiration

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[MUSIC] Coming from Oklahoma where it's like, great place to grow up but when people ask me what I wanna grow up to be someday I'd always say like a doctor. Because that's what people would be like. That's really great. But I really wanted to play music. I didn't know I even wanted to cook. I wanted to do something that was kind of outside of the box. San Francisco provided that opportunity to be a creative. To be weird, and the sense of place that I have here, it's like I'm a part of this city now. From the moment I moved here, I immediately felt, this is home for me. [MUSIC] On your day off you don't want to go eat at restaurants where you are cooking 60 hours a week or 70 hours a week. [BLANK_AUDIO] You want something different. SPICES provided that, and there were all these flavors that I was experiencing, I've never had before. They use a lot of really great Szechuan pepper and Szechuan pepper oil. Spices too is like a Taiwanese Szechuan restaurant so it's kind of a little bit of both. Taiwanese and Szechuan food are extremely different but for me spices too is a place that challenged me as a cook and kind of made me rethink what I wanted to do in my career. There's just something about the vibrancy of Of spices. And of San Francisco that you can't really get in any other city. [MUSIC] Sutro Baths is an area for me that's kind of like a more intimate spot. It's somewhere I can go clear my head. The environment is just very conducive to just being able to chill out. You can kinda feel the energy there. It's great. It's really, really amazing. [MUSIC] To me, I think you talk about San Francisco, you cannot talk about Tartine Bakery. It's one of the most iconic food destinations in San Francisco. And it's luckily for me, it just happens to be around the corner from Mission Chinese Food on 18th and Guerrero. You go there one time, and you're kind of like part of that family. You're gonna go back, you know what I mean? Even if you're visiting, you're gonna come back and you're gonna hit that place again. You go there, and it's just like you're at home. People started paying attention to Tartine cuz all the pastry was amazing. It's only lately everyone talks about the bread. You find yourself going to Paris and having an amazing baguette or croissant. But then you come back to Tartine and you're like, this is as good as what I had there, no joke. There's just no other bread better than his. [MUSIC] Center Bass, Tartan Spices these places, there's just like this like crazy energy it's like, it's like a restaurant. It's like a living breathing thing and the life that all these places breath into the city and the city breaths into it. It's an amazing relationships that I think can only exist in special places like San Francisco. [MUSIC]
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Chef Danny Bowien’s San Francisco is a jackpot of inspiration
Chef Danny Bowien’s San Francisco is a jackpot of inspiration


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