A hands on cooking class culminating in dinner served with wine and beer.
Diner food is timeless; it withstands trends and fads and is part of the American landscape. It is comfort food for those on the road, for anytime of the day and night. Mike Weller got his start in kitchen working at Sambo's Coffee Shop and worked 10 years in various diners in the South Bay. Join Mike to celebrate and create these classic dishes to share with fellow neighbors at our dinner table.
Real French Fries with Housemade Ketchup
Juicy Lucy Sliders
Iceberg Wedge Salad with Blue Cheese Dressing
Warm Chocolate Pudding
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds. He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs. When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community. When he is not teaching he tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.