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18 Reasons: Exceptional Essentials for Teens, Families, and Folks: Pork Cutlets
September 22, 2020 @ 6:00 pm - 7:30 pm
Zoom Meeting Online PDT
San Francisco, CA 94110
This is a live, interactive, hands-on cooking class held online via Zoom.
Gather the family into the kitchen: teenagers, roommates, life partners all welcome. Its time to make a delicious meal, with some exceptional techniques, easy shopping, and a 90 minutes investment in time. Schnitzel on the menu – economically stretched pork cutlets, breaded in fresh breadcrumbs and shallow-cooked to crispy golden brown perfection. Then a tomato pan sauce, and the world’s most basic simple dumplings: spätzle, the perfect starch to soak up the delicious pan juices. Dinner on a weeknight, better than you ever dreamed possible.
Pork Schnitzel with Tomato Garlic Pan Sauce
Equipment and Ingredient List for the class found here soon- check before signing up for the class.
This menu contains the following common allergens: wheat, eggs. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.org before purchasing a ticket.
If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
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.