Cajun Cuisine

A hands on cooking class culminating in dinner served with wine and beer.

Jump around the internet today and you will find everything from sushi to to spaghetti sauce labeled “Cajun.” With a shake of hot sauce and a mix of dry spices, it seems you have license to label a recipe with the term. But Cajun actually means something: it is a term filled with a history of exile, poverty, and abundance, a celebration of food and neighbors, and an elevation of “making do” to excellence and culinary passion. Come celebrate this cuisine with Chef Mike as he tells tales of time with Chef Paul Prudhomme, one of our countries culinary giants, and you dig into a food of depth and history.

MENU

Crawfish Boil Appetizer
Dirty Rice
Maque Choux
Duck and Tasso Gumbo
Shrimp Etoufee
Bread 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.