CHEF INSTRUCTOR MIKE CHAPTER

 

CONTACT CHEF CHAPTER:

email mchapter@gmail.com or give him a ring at (773)-770-5561

You may also use the form at the bottom of this page to REQUEST A QUOTE and MENUS

BIO:

A recent transplant from the Windy City of Chicago, Chef Mike studied the art and science of food & nutrition at Purdue University and later graduated from Kendall College with a concentration in culinary arts.  After working in the corporate test kitchens of Kraft Foods, Mike formally began his teaching career at Le Cordon Bleu College of Culinary Arts in Boston.  Since then, he has worked independently as a consultant for many large food companies, offering recipe and product development services, food styling, prototyping and writing.  As an educator, he teaches culinary classes to novices, food enthusiasts and has been on the faculty of Kendall College and Triton College as well. Mike enjoys travelling throughout the world to experience culture and cuisine.  He lives in San Francisco with his partner who also loves exploring the vibrant food scene in the Bay Area.

CUSTOMER REVIEWS

Got a cooking class as a present and went to an Italian night with my wife and son (14yrs). It was a fun class. We made grilled pizza with caramelized onion, figs, balsamic reduction and crisp pancetta; Anitpasto salad; vegetable gratine; rolled stuffed (spinach, feta, ricotta, sun dried tomatoes) pork tenderloin seared and braised in onions, tomatoes and bell peppers; and an apple crostini with a custard base and cararmel sauce. Lots of fun! The food was delicious ... We even got a lesson on how to fix a caramel that didn't crystallize right ...  Mike Chapter of Food IQ and his clean up guy were great to work with - patient, knowledgeable and efficient without being rushed or pushy.”( Brant S. April 2015)

 

 

“I want you to feel more confident and comfortable in the kitchen. Whether you just cook for the kids or love to entertain at home, I'll help you hone your skills to create fabulous meals.  All my classes offer a fun, relaxed atmosphere, balanced with demos and hands-on experience.  You'll come away with tips and techniques you can use no matter what your skill level.”

thEMES:

  • Cooking Classes
  • Team-building Events
  • "Mystery Basket" Parties
  • Basic Culinary Skills
  • Ethnic cuisines such as Italian, French, Southeast Asian, Chinese, Indian
  • Technique Workshops such as Pasta making, Homemade Cheese, Knife Skills, Baking

Influences: 

I've always been in the kitchen.  My family, though small, is full of great cooks.  All my grandparents, cousins, aunts and uncles, sister and parents are comfortable in the kitchen. Though nobody else took the route to culinary school like I did, they were always supportive and encouraged me to cook more.  I grew up watching all the PBS cooking shows like Julia Child, The Frugal Gourmet, Yan Can Cook, and Justin Wilson. My very first cookbook purchase was around 3rd grade, and I still have it!  I was fortunate enough to go to a school that offered home economics (that's what I was called back in the 80's) beginning at grade 6.  From then on I knew that I would follow this path and I've never looked back.

 

 

 

CLICK TO SEE Sample menus:

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