Cooking Class - Signature Los Angeles Brunch
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Indulgence meets farm-fresh favorites in this chilled out brunch class with Chef Michael.
It's a known fact that Angelenos live for fancy brunch. Join Chef Michael for a relaxed brunch that doesn't require an early wake up and master a few of his favorite farmers market-fresh brunch dishes with an LA spin!
Create four fantastic brunch dishes in this hands-on class including iconic avocado toast with a luxe fresh pea upgrade, perfectly sweet and salty sticky candied bacon, comforting biscuits and gravy, as well as classic Eggs Benedict smothered in a fabulously silky smooth Hollandaise.
Chef Michael welcomes guests to bring wine or beer to enjoy with the meal.
- Minimum Guests 2
- Maximum Guests 12
- Meal Courses 4
- Event Duration 3 hours
- Labels Californian, Couples, Fusion
Cozymeal guest reviews for this experience
12 Mar 2017
We had a fantastic time with Chef Michael! He was friendly and super knowledgeable. We learned a ton and can't wait to use the techniques he taught us at home. We're already looking into when we can come back for another class!
15 Apr 2016
Chef Michael is awesome! He's a great teacher, and his place is so cool. Some of my favorite things we cooked were his candied bacon that I'll now be forever addicted to, an incredible eggs benedict, and his fire roasted salsa with chips. He made everything really approachable and I'm excited to cook everything at home again!
Cozymeal guest reviews for other experiences with Chef Michael
30 Apr 2017
This was a wonderful experience, a small class in an intimate setting. Everything was hands on so I learned a lot. I will be making these dishes in my home often.
Meet your chef
Chef Michael began working in restaurants at the age of 15, attending Le Cordon Bleu after high school. He pursued experiences in fine dining at such restaurants as Citrus@Social and the Getty center, where he grew his passion and skills. Soon after, Michael created and ran a successful catering business for many years before transitioning to the private chef industry, where he has focused his energy for the last five years.
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