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
Utilizing Carbon Steel for Crispy Skinned Fish
You already know I love carbon steel pans. Now I want to showcase a technique that illustrates just why I enjoy cooking with carbon steel so much: cold-start crispy skin fish.
If you have ever taken our Knife Skills class, then you have a little bit of knowledge about the difference between carbon steel and stainless steel knives. If you haven't taken our Knife Skills ...
Being from Southwest Michigan, I have seen it change quite a bit in my lifetime. It has always been a very popular vacation destination, especially for families. With its beautiful beaches, fruit ...
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 ...
