Cooking Classes with Chef/Instructor Mike Selman
My love affair with food and cooking dates back to childhood. I learned basic survival culinary skills by trial and error in college…not always successfully. My passion and expertise developed as I cooked for family and friends and had done private catering for almost twenty years.
Online Cooking Classes with Chef/Instructor Mike Selman
My love affair with food and cooking dates back to childhood. I learned basic survival culinary skills by trial and error in college…not always successfully. My passion and expertise developed as I cooked for family and friends and had done private catering for almost twenty years.
Our Spring Virtual Classes
Pizza
Saturday – 4/17: 11 am-12:30 pm
I think we’re all tired of delivery or frozen pizza. It’s time to learn how to make your own pizza from scratch…and it couldn’t be easier. We will start by making the dough, discuss the endless number of toppings and of course a great pizza sauce. Once you learn the technique, you can say good bye to delivery forever!! Basic Pizza Dough; Pizza Sauce; Classic Pizza Margherita, Mushroom and Pepperoni Pizza; Pesto Shrimp Pizza
After registering, you will receive a confirmation email containing information about joining the meeting on Zoom and the recipe packet.
Like our other classes, these will be demonstrations, so I encourage you to watch, listen, learn, ask questions and take notes so you can recreate the recipes at your convenience. Classes should run about an hour and 15 minutes.
Email me with any questions at mike@chefselman.com. I will look forward to seeing all of you online.
Upcoming Classes
Live at Culinaria Cooking School, Vienna, VA
Basic Knife Skills
Participation
To me, there is no more important kitchen skill than learning how to use your knives properly. Once you become comfortable, any prep you do will be that much easier and hopefully more pleasant. The Basic Knife Skills class is focused on exactly that. You’ll spend two hours, slicing and dicing fruits and vegetables (no protein will be harmed in the making of this class!) and learning how to keep yourself and your fingers safe! I’ve taught this class for years and it’s always a game changer for my students. Please note, there is no cooking in this class. A light snack will be served. Ages 16+ welcome.
How To Cook – The Shellfish Class
Thursday, June 6
Participation
6:30pm-10pm
The How To Cook series combines knife skills, basic techniques and quality ingredients to create great meals. Working in teams of two, tonight’s class will focus on great summer time recipes using shellfish. Shrimp Burgers with Cole Slaw; Corn, Bacon and Clam Stew; Scallops Persillade (parsley and garlic).
How To Cook – Asian Techniques
Thursday, June 13
Participation
6:30pm-10pm
The How To Cook series combines knife skills, basic techniques and quality ingredients to create great meals. Working in an teams of two, students will explore the flavors and techniques of Asian and Chinese food. Shrimp with Lobster Sauce; Larb Gai (Thai Chicken Lettuce Wraps); Ginger Scallion Noodles.
How To Cook – The Veggie Class Part 2
Thursday, June 20
Participation
6:30pm-10pm
The How To Cook series combines knife skills, basic techniques and quality ingredients to create great meals. Working in teams of two, students tonight will work with different vegetables to make flavorful side dishes and main course meals. PLEASE NOTE this class will include dairy products. Grilled Asparagus with Caper Salsa; Ratatouille; Grilled Avocado Halves with Quinoa and Black Bean Salad.
Summer Cooking Series
Meet Chef Mike
My love affair with food and cooking dates back to childhood. I learned basic survival culinary skills by trial and error in college…not always successfully. My passion and expertise developed as I cooked for family and friends and had done private catering for almost twenty years.
I worked as a teaching assistant at L’Academie de Cuisine for nine years working with the team that ran the professional culinary program and I graduated from the 20 week Fundamental Culinary Techniques program in 2005. At L’Academie, I worked with hundreds of students helping to perfect their culinary skills and technique.
I have also participated at several public events including the Washington DC Food and Wine Festival, A Taste of France at the French Embassy, the Metropolitan Cooking and Entertaining Show and Uncorked, the Rockville Wine and Music Festival.
I have been teaching in the DC area since 2011 at Culinaria Cooking School in Vienna, Sur La Table in North Bethesda and at George Mason University.
My food is often inspired by what is fresh seasonally and influenced by the culinary flavors of the Mediterranean region and my approach to teaching is low keyed and uncomplicated. The only thing I enjoy more than food and cooking is sharing my passion in teaching others how to cook.
For more information, contact me at mike@ChefSelman.com
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