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at the top of our list.

Sometimes the relentless pursuit of our own culinary education doesn’t make sense to the people around us.I had come to terms with my own sacrifices, but now I was being confronted with my role in the employees under me.. Luckily, before I got too deep into the abyss of "what if’s," we were notified that Eric awoke from his coma and that he was improving each day.

He actually was getting restless after a couple weeks in the hospital and itching to get back to the grind of the kitchen.He had surgery to install a defibrillator into the side of his chest and came back into our lives and the Mister Jiu’s kitchen as lively as ever.His recovery is the most miraculous event I have ever witnessed.

It’s still hard for me to believe, even to this day.. Eric’s dedication and commitment to our kitchen and to the craft of cooking has been inspiring to us all.Something that has propelled us past the fright of that night and reminds us of how much joy comes from working within a team and cooking food together.. Just like learning from my many previous mistakes in the kitchen, I am determined to never let this happen again.

Not having someone prepared to administer CPR in our kitchen is no longer acceptable and hopefully will not be in any other kitchen in America.. Beginning this June, we will be hosting training sessions at Mister Jiu’s to get chefs CPR certified.

Our goal is get every kitchen in San Francisco educated with the ability to act in a moment of crisis.raw radishes, sliced and served with sour cream dressing.

.. Joanne Chang, Chef/Owner, Flour Bakery + Cafe.fan but I adore them sautéed in a wok.

They get caramelized and sweet and the slightly pepper bite of the radish adds a little bitterness that goes well with the char of a wok.”.“I love nothing more than to thinly shave any kind of radishes, especially.