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.
We are still here: same four walls, same view out of the window. The weather is heating up, and we are still stuck sheltering. What to do? Turn your home into a tropical beach feast, filled with soul-satisfying aromas and amazing food. Make it all in the morning during a class with 18 Reasons, put it in your Crock Pot or slow cooker, and let it simmer while the cabbage and the escabeche pickle and the papaya gets to know the tequila and the rum in a deeply personal way in the fridge. Then when evening comes pull out a stack of hot corn tortillas and serve up an amazing dinner, long after the class has completed and the dishes are all put away.
Slow-Cooker Pot Roast of Braised Beef
Chipotle Black Beans
Pickled Cabbage Slaw and Escabeche
Papaya Punch Cocktail
Equipment and Ingredient List for the class click here - check before signing up for the class.
This menu contains the following common allergens: none!. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com 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.