This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.
Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
Join 18 Reasons Chef and Culinary Instructor, Mike Weller, for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners. Ideally, Chef Mike will need to watch you as you execute the cuts on various vegetables in order to give you feedback and coach you in your efforts.
This is the time to use a tripod or gimbal to position your phone or webcam to show your hands, knife, and the product you are cutting, so Chef Mike can give you personalized feedback. Perhaps you can recruit a roommate to hold the camera to show your hands. There will be enough delicious food created for two, so they won't go hungry!
The vegetables cut in this class will be used to create our favorite Vietnamese-inspired "Knife Skills" Salad–with optional cooked leftovers from the fridge. Anything from leftover chicken, prawns, or tofu will work!
The recipe includes the following common allergens: optional peanuts, optional fish and shellfish in the fish sauce.
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.