A hands-on class culminating in a dinner served with a glass of wine or beer.
The heart and soul of Japanese night dining, pork shoyu ramen is an elusive dish. After being frustrated by options here in the US, Chef Mike has developed these recipes to satisfy the cravings that keep him up late nights. A pressure cooker will make these recipes approachable without the incredible patina of inch-thick pork steam residue which coated his favorite shops’ walls and enable all of the class to slurp our way through a hearty bowl before heading home.
Shoyu Pork Ramen
Rolled Pork Belly
Soft Cooked Eggs
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.