The Confident Cook: Soups - In Person
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.
Take your culinary skills to the next level with our new fundamentals series, The Confident Cook. It’s a Pick-Your-Own-Adventure, where you decide which classes are most beneficial to you as a home cook. We guarantee that taking at least six classes will build your kitchen skills, broaden your repertoire, and give you the confidence to tackle any 18 Reasons class on the calendar. That’s why we’re offering you a deal - add six or more Confident Cook classes to your cart to take 15% off your total order! Cook along with Chef Mike and add a swagger to your seasoning, a cool hand to your chef’s knife, and a flair to your plated presentations.
The Confident Cook: Soups is a class on the most comforting of all comfort foods, and some over-the-top garnishes to pair them with. Ask me for a food hug, and I will whip up a soup, and so will we all in this class of food hugs!
To begin, simple, the best kind of need-love-in-a-hurry soup: a blended broccoli soup, as a technique versatile enough for all kinds of vegetables year round. Paired with Mrs. Crunchy, the ultimate ham and cheese sandwich, which will give us a chance to learn to make a bechamel sauce, turn it into a Mornay sauce, and then, to top the whole thing off, a fried egg complete with an egg cookery lesson.
Next we will whip up a chowder, for that soup technique. A corn (fresh or frozen) Poblano chile, and potato soup, thick and rich and dairy free, afloat with all kinds of fun flavors. Garnished with a salsa, just to save you from ever having to open a New York can again, and served alongside cornbread for the quickbread technique.
MENU
Cream of Broccoli Soup, Ultimate (Ham) and Cheese Sandwich - Croque Madame
Corn, Potato, and Chili Chowder with Pico de Gallo, Green Onion Cornbread
This menu contains the following common allergens:wheat, egg, dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org 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.
