Join cooking instructor Chef Mike Selman as we develop new skills in the kitchen and try out a new recipe!
We are going make a potato and onion frittata, which is like an omelet, but finished in the oven. We will focus on some basic knife skills, including the proper way to dice an onion and a potato as well as some herbs to garnish the dish. I will also talk briefly about the concept of mise en place – a French term that means ‘everything in its place’, to help make your cooking easier and hopefully more fun.
About Chef 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.
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 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 as well as private events for students at Culinaria and Sur La Table.
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.