Chef Alex is a Michigan native who moved to Chicago to attend Kendall College Culinary School. Since graduating, he has spent years working in Italian and French kitchens around the city, as well as working as a private chef.
Recent Posts
Mussels Escabeche: A Shellfish Solution
Picture this: you’re the chef of a restaurant where you have a steamed mussels dish on the menu. You got your shipment of mussels on Friday, and the restaurant had a slower weekend than expected. ...
Pasta Workshop is one of my favorite classes to teach at The Chopping Block. Students are always so engaged in the pasta making and want to continue on with it outside of the classroom. Since most ...
