How to Cook: Basic Techniques
A hands-on cooking class culminating in a family-style dinner served with wine and beer.
This class is designed as a complement to our popular Basic Knife Skills class, or as an alternative to our three-day boot camp aimed for beginner cooks. Once you finish this class, you should be able to feed yourself and those you love several amazing meals and have a good shot at covering any recipe you might chance across during your day. Cooking cannot be that hard – Mike has made a career of it for 40 years! Learn the secrets in an evening of fun and great food.
MENU
Perfectly Blanched Seasonal Vegetables
Braised Lamb Shoulder Tagine with dried apricots, chickpeas with couscous
Fried Pork Tonkatsu
Spicy Coconut Broth Poached Fish and Vegetables
*menu subject to change due to seasonal availability
If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.
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. 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 tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.
