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.
Fall Class Schedule
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.
Dinner in the South of France
Friday, September 20
Demonstration Only
6:30pm-10pm
Early fall in the south of France (as well as the DC Metro area) brings the last of the summer combined with cool nights anticipating the change of seasons. Tonight’s menu will replicate those feelings with foods of the season. Ratatouille; Bouillabaisse (the classic fish/shellfish soup from the South of France); Country Apple Tart with Ras el Hanout Ice Cream.
Couples – Selman’s Barbecue
Friday, October 25
Participation
6:30pm-10pm
Barbecue. Pulled pork and ribs cooked low and slow over hickory wood for hours. Amazing sides. Barbecue sauce dripping down your fingers. Do I have to say anything else? Please note, the meats have to be done in advance, but there will be detailed discussion of how they were prepared. Students will make the side dishes and sauces. Pulled Pork, Ribs, Celery Root Slaw, Black-eyed Pea Salad, Braised Collard Greens, Corn Bread, Two Barbecue Sauces (classic Carolina Red and a Vinegar and Chile based sauce).
Couples – Weeknight Dinners
Friday, November 15
Participation
6:30pm-10pm
The holidays are coming up. It’s crazy time and everyone is busy. It’s all about getting dinner on the table. Emphasizing basic techniques, tonight’s class will offer three quick meals to put into your rotation on a regular basis. Sheet Pan Fish Tikka with Spinach; Spaghetti with Anchovy, Lemon and Arugula; Shakshuka (eggs poached in a spiced tomato sauce).
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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