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.

Couples – How To Cook – Weeknight Dinners
Thursday, January 11th: 6:30 – 10PM
Participation

The How To Cook series combines knife skills, basic techniques and quality ingredients to create great meals.  Tonight’s class will emphasize ‘getting dinner on the table’ during the busy work week. Shrimp Tacos with Shredded Cabbage, Guacamole and Fresh Salsa; Sheet Pan Chicken and Veggies; Beef with Thai Basil.

Couples – How To Cook – Pasta
Thursday, February 1st: 6:30 – 10pm
Participation

The How To Cook series combines knife skills, basic techniques and quality ingredients to create great meals. 

Tonight’s focus is how to make, roll out, cut and cook fresh pasta.

Fresh Pasta Dough, Fettucine with Marinara Sauce and Everyday Meatballs; Orecchiette with Broccoli Rabe and Sausage.

Couples – How To Cook – The Egg Class
Thursday, March 14th: 6:30 – 10pm
Participation

The How To Cook series combines knife skills, basic techniques and quality ingredients to create great meals. From poached eggs to omelets and playing with fire for our Brulee, the Egg class is always one of our Culinaria favorites. Deviled Eggs; Salad Lyonnaise (Frisee, Bacon, Poached Eggs); Classic Omelets; Crème Brulee.

Couples – How To Cook – Sausage
Thursday, March 28th: 6:30 – 10pm
Participation

The How To Cook series combine knife skills, basic techniques and quality ingredients to create great meals. What’s the old saying? Sausages are like laws, it’s better not to see them being made.  Tonight we’re going to change that.  Following some basic rules we will grind, stuff and cook three different kinds of sausage. Italian Sausage with Peppers and Onions; Garlic Sausage with Rosemary White Beans; Lamb Merguez Sausage with Harissa Mayonnaise.

Couples – How To Cook – Weeknight Dinners II
Thursday, April 11th: 6:30 – 10PM
Participation

The How To Cook series combines knife skills, basic techniques and quality ingredients to create great meals.  Tonight’s class will emphasize ‘getting dinner on the table’ during the busy work week. Drunken Noodles with Pork and Bok Choy; Shrimp Creole with Rice; Pan Roasted Salmon with Compound Butter, String Beans and Roasted Potatoes.

Couples – How To Cook – Passover Dinner
Thursday, April 18th: 6:30 – 10PM
Participation

The How To Cook series combines knife skills, basic techniques and quality ingredients to create great meals.

Tonight’s focus is replicating a dinner my family had in Jerusalem during Passover.

Please note, this will not be a Kosher meal.

Red Quinoa with Spring Green Vegetable Salad; Lamb Meatballs with Preserved Lemon and Olives;

Almond Cake with Haroset (traditional Passover apple and nut mixture).

My Food

Here are a few samples from our Cooking Series.

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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