The Confident Cook: Chicken - 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: Chicken teaches preparation techniques for this most-popular protein - and the recipes for two complete chicken-centric meals.

First we’ll make a chicken stew “grandmother-style”: lovingly garnished with mushrooms, pearl onions, and bacon. For this recipe, Chef Mike will teach you the art of braising to get tender, melt-in-your-mouth chicken. You’ll also learn to work with offal - intimidating entrails - by transforming chicken livers into a smooth pâté that you’ll spread on bread for dipping. Round out the meal with a creamy base of polenta to sop up every spoonful of tasty braise. 

Next we’ll make a fried chicken and biscuit sandwich - perfect for a special brunch or dinner! We’ll start by pan frying a crispy chicken thigh, and then to make it extra crispy, we’ll fry it again. Bake up a tray of homemade biscuits, then give your sandwich a fiery drizzle of duck fat and hot sauce - and don’t forget the side of homemade pickles. A celebration of chicken! 

MENU

“Grandmother Style” Braised Chicken Thigh with Bacon, Onions, and Mushrooms, Chicken Liver Crostini; Creamy Polenta

Twice Fried Kentucky Hot Chicken, Hot Sauce Drizzle, Biscuit, Pickles

This menu contains the following common allergens: wheat, dairy, egg. 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.