This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
So, what is this trip through the roots of classic French cuisine all about? Flavor, mostly, and technique. Say what you will: it is impossible to deny the toque-wearing chefs of traditional France their due. This series will introduce you to rock-solid technique and deep, soul-satisfying flavors. We start with Bechamel, a sauce the Ancient Greeks did first, but refined and claimed by the French. What better way to celebrate with that most classic of US comfort foods: Mac and Cheese? Then a trip to Spain for the best ever use for leftovers: Croquettes de Pollo, chicken deep fried dumplings of oozy gravy and yum. Or fill them with your choice of cooked vegetables instead, maybe mushrooms and spinach. Dipped in saffron aioli, so you can show off to your foodie friends. Don’t forget to tag us on Instagram!
Basic Mac and Cheese
Chicken and Ham Croquetas - or make the m vegetarian with firm, cooked vegetables
Equipment and Ingredient List for this class lnked here; please check befroe purchasing a ticket!
This menu contains the following common allergens: eggs, dairy, wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.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. (empty line return)