Exceptional Essentials for Teens, Families, and Folks: Grilled Cheese and Tomato Soup

Wednesday, September 16, 2020 6:00pm to 7:30pm
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Zoom Meeting Online PDT
San Francisco, CA 94110
United States
Member Price: 
4 slots available


This is a live, interactive, hands-on cooking class held online via Zoom.

Some food is about real, deeply reassuring, not-virtual hugs. Tonight’s dinner should bolster your soul and make you smile, while at the same time pushing traditional food up several levels on the culinary scale. 

This is an ideal class for teens and parents, or families, or anyone in need of a great meal of familiar flavors. Roasted peak-of-season tomato soup, deeply gooey grilled cheese sandwiches with over-the-top flavors, and a grown up (or not) chocolate pudding, with or without a little kick of chili heat to make you laugh.


Roasted Tomato Soup

Parmesan Crusted Triple Cheese Grilled Cheese

Chocolate Pudding with a Kiss of Orange Spice


Equipment and Ingredient List for the class found here - check before signing up for the class. 

This menu contains the following common allergens: dairy, eggs, and wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.


If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


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. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. 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 reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife.