Follow along as Chef Mike walks through waste-reducing ways to prep some favorite produce items:
- Asparagus - don't fall for the "snap" method
- Tomatoes & strawberries - remove JUST the core
- Garlic - ditch the press and make your own simple paste
- Ginger - freeze and grate it
- Leeks - get the most out of the stem
- Onions - "V" method
- And don't forget to save veggie scraps for stock!
About Chef Mike Weller
Born in the Haight Ashbury neighborhood of San Francisco, Mike grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds. He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs. When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Having taught for Le Cordon Bleu North America, Mike is thrilled to return to teaching in a neighborhood-based community. When he is not teaching, he tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.
18 Reasons is a Chef Partner of the Stop Food Waste campaign. They are a nonprofit cooking school on a mission to empower our community with the confidence and creativity needed to buy, cook, and eat good food every day.
