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Alex

Alex
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

Caramelle: Simple but Stunning Stuffed Pasta

Making stuffed pastas can seem like a very daunting task for home cooks, but can be a great and impressive thing to show off to your family and friends. I want to take the fear of making these pastas ...

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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.

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Carbon Steel vs Stainless Steel: Not Just Knives

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 ...

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Southwest Michigan's Growing Food Scene

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 ...

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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. ...

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Don't Have a Pasta Machine? Make Chiusoni

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 ...

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Most Recent Posts

Limited Space? Here's Your Grilling Solution

Grilling season is finally in full swing, and I couldn’t be more excited! After years of not...Read more

Highlighting a Unique Herb: Tarragon

A coworker recently asked me what my favorite nontraditional herb is. It was a great question, and...Read more

Hot Honey: A Fiery and Sweet Condiment

  A current drive through any city neighborhood tells you farmers’ market season is upon us,...Read more

What I Got Out of a 15-Pound Prime Rib Roast

As a chef, I’m always looking for ways to stretch ingredients and make the most out of quality...Read more

What to Do with an Abundance of Rhubarb

  Rhubarb is thriving this time of year here in the Midwest, both in home gardens and in the...Read more

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