Teen Culinary Immersion Camp Day 1

This is an in-person, hands-on cooking class. See event policies, including cancellation here. 

We couldn’t envision a better way to reopen our 18th St Kitchen to the public than by hosting our legendary Teen Culinary Immersion! Teens aged 13-18 are invited to join us for three days of delicious food and lifelong lessons. Under the fearless guidance of Chef Mike, students will hone their knife skills (pun intended…), refine their pastry making, and behold the bounty of seasonal produce.

MENUS

8/10, Day 1 - Basic Knife Skills

Signature Knife-Skills Chicken Salad

8/11, Day 2 - Sweet and Savory Galettes

Caramelized Onion, Ricotta, Tomato Galette
Tarte Flambee with Bacon and Creme Fraiche
Rocket Salad with Hazelnuts and Blackberries
Ginger Plum Galette with Bi-Rite Ice Cream

8/12, Day 3 - Summer Celebration

Handmade Pasta with Corn and Cherry Tomato Sauce
Killer Garlic Bread
Seasonal Fruit Cobbler with Bi-Rite Ice Cream

This menu contains the following common allergens: dairy, egg, tree nuts, and gluten. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket. Accommodations are available for vegan and vegetarian cooks with advanced notice.

NOTE: All students are required to follow the expectations put forth in 18 Reasons’ Rules for In-Person Events. Vaccination is required, as the nature of the program is that students will return each day; negative tests alone will not be accepted. We will continue to have online class options available, and welcome families and teens to cook in those classes if this series does not accommodate your needs.

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.