Cooking Class - Market Fresh Salads
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Learn Chef Michael's secrets for making crave-worthy salads.
The humble salad may seem simple, but is a true test of a chef’s ability to balance different tastes and textures. From blending luscious vinaigrettes to creating textural toppings, Chef Michael shares his go-to tricks for making exciting and dynamic main course salads.
Create four types of salads in this comprehensive hands-on class, starting with a sweet, peppery, and salty salad with candied bacon, a silky crispy egg, and an elegant sherry vinaigrette. You'll also make a tart and crisp fennel apple salad as you learn how to use a mandoline slicer, as well as a creamy potato salad and an inventive take on a classic Cobb salad.
Chef Michael welcomes guests to bring beer or wine to enjoy with the meal.
- Minimum Guests 2
- Maximum Guests 12
- Meal Courses 4
- Event Duration 3 hours
- Labels Californian, Couples, Healthy
Cozymeal guest reviews for this experience
11 Sep 2016
Chef Michael was very personable and answered our questions expertly and could laugh at his mistakes. His focus is on ratios and concepts versus specific recipes which fit us well. This was his first execution of the salads class. I liked potato salad for the first time ever!
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.
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!
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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