This is a live, hands-on cooking class held online via Zoom. Guest list is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have all the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes
Shhhhhhh! Are you alone? I am about to tell you one of the best-kept secrets in the Culinary Arts: souffles are easy! In this class Chef Mike will guide you through making – in your very own kitchen – a cheese soufflé of whatever cheese you have on hand, with or without some bacon love. To go with the rich elegance of the impressive soufflé, everyone in class will have the opportunity to create their own vinaigrette or Citronette. Included in the class is an explanation of what a “Citronette” is, and why they are more impressive on a menu. Finally, everyone will craft their own seasonal salad, put together through foraging inside and possibly outside your own door! An elegant meal, plus secrets, wrapped up into a 2-hour session of Zoom.
Cheese (and Bacon) Soufflé
Seasonal Salad of What You Have
Equipment and Shopping List for the class found here - check before signing up for the class!
This menu contains the following common allergens: eggs, dairy, and wheat. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.org before purchasing a ticket.
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.
Photo by Shane Weller 2020