A hands-on class culminating in dinner served with wine and beer. This course is limited to 12 students.
Ready to take your knife skills to the next level? Here's class 201, with more knife work, and the addition of paring knives, fruit, difficult vegetables and challenges for your growing culinary might. In this class, you will dice, supreme, brunoise and turn…all while whipping up a great meal and returning to the camaraderie and shared celebration of an 18th Street knife class! Pinch and claw your way to even greater culinary heights!
Moroccan Sea Bass with Orange Suprême, Fennel, and Pitted Black Olives
Artichoke, Fennel, and Mushroom Salad
Grain Salad with Roasted Butternut Squash
Seasonal Chowder with Diced Potatoes
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.