"Put a good song in your head, some love in your heart, and cook some great food."
Mike Pergl is a native Southern Californian, born and raised right here in the San Gabriel Valley. Mike was intrigued by food at an early age and began cooking at home as soon as he could reach the stovetop. His first job in high school was at a local pizzeria where he worked his way from delivery to the pizza line very quickly. He also worked a weekend morning job cooking at a country breakfast restaurant and went on to work at everything from mom and pop shops to popular local night spots before coming to the conclusion that he needed culinary school to really open doors for his career.
He graduated from the California School of Culinary Arts in 2001 and discovered the beauty and artistry that culinary arts offered. Essentially, he found his culinary voice. He went on to work for the legendary Eric Osley of Three Forks, Joachim Splichal of Patina, and Chef Kyle Connaughton of Michelin-starred Single Thread Farms. He has been a culinary educator for 15 years, mostly for LCBLA and has worked in the industry during that time helping open a few local restaurants, as well as participating in several pop up-style dinners.
- Le Cordon Bleu College of Culinary Arts, 2002-2017
- The Forks Chop House, 2007-2009
- Patina, 2002
- Yesteryears Club & Cafe, 1997-2001
Specialities/Areas of Interest
- Intro to Proteins
- Soups and Sauces
- Culinary Fundamentals
- International Cuisines
- Advanced Culinary Techniques
- Purchasing and Inventory Control