Food Science in the Kitchen Demonstration

Monday, November 30, 2020 6:00pm to 7:00pm
Add to Calendar
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Member Price: 
14 slots available


This is a live, interactive, demonstration class held online via Zoom. See our event policies at the bottom of this webpage.

The kitchen is a traditional environment, filled with superstitions and traditions.  The funny thing is, many of these traditions are actually backed up by science.  Come hang out with Chef Mike of 18 Reasons and watch and learn via a series of cooking demos.  We will explain emulsifications, play with Ph in order to make great roasted potatoes, and poach a couple of eggs a bunch of different ways just to see what happens! No need to cook along, this is a demonstration-only class.  Just sit back and ask great questions!



Vinaigrettes – broken and creamy

J. Kenji López-Alt’s Roasted Potatoes

Poached Eggs


This menu contains the following common allergens: eggs.  If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail 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.


Photo by ThisisEngineering RAEng on Unsplash