Short and Sweet: Fish and Chips - In Person

Monday, May 15, 2023 6:30pm to 8:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. Masks are recommended.


What better way to start your week than with homemade Fish and Chips? In just two hours, Chef Mike will impart a variety of skills: safely frying fish, the secret to a shatter-crisp crust, and how to make your own mayonnaise for homemade tartar sauce. You’ll dive into the science behind perfect oven-baked fries, and use duck fat for an irresistible steak fry flavor.  Use more of your homemade mayonnaise in a creamy rainbow coleslaw - the perfect side dish. And for dessert, as a nod to Chef Mike’s Celtic relatives up in Scotland, you’ll deep fry Milky Way bars for a treat we will not tell our doctors about! 



Battered and Deep Fried Local Cod

Duck Fat Twice Cooked Steak Fries

Homemade Tartar Sauce

Crunchy and Creamy Coleslaw

Deep Fried Mars Bars


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

Let’s Cook Together! 



Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in the 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 Calvin Ma on Unsplash