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Fonze

Fonze
Alphonse (aka Fonze) grew up in northeast Pennsylvania then moved to Providence, RI where he completed a bachelor's degree in Culinary Nutrition with a focus in R&D. While in school, he worked at a farm to table American bistro as well as a variety of other culinary establishments (yacht clubs, hotels, stadiums, catering, etc.). He moved to Chicago to intern at a marketing culinary agency. During the pandemic, he shifted toward personal culinary consulting while also opening two restaurants in Chicago as Executive Chef. He also traveled to Amman Jordan to aid a restaurant chain in redeveloping their menu specials and working toward opening ghost kitchens. He now works as a Chef Instructor at The Chopping Block and as a R&D chef for large corporations. In his free time, he is usually reading up on new cooking techniques, cooking meals with friends, exploring alternative fields of science, enjoying the outdoors, or binging a TV show.

Recent Posts

French Vanilla Ice Cream For Any Occasion

Growing up, I ate more ice cream then I probably should have - a gallon a week to be exact. For others, ice cream may have been reserved as a treat, only eaten on special holidays or occasions such ...

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Cheese Wiz

Ever since I could remember, cheese has been a staple in my diet. From sneaking chunks of mozzarella cheese as a kid to building charcuterie and cheese boards for get-togethers as an adult. I feel ...

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Letters to a Young Chef

If you’re passionate about cooking, sometimes you must get out of the kitchen to cool down, but that doesn’t always mean it’s wasted time. There is just as much to learn out of the kitchen as there ...

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Taking Cocktails to the Next Level with Orgeat

As a good host when you have friends over, you ask them for their preferred beverages. Some say just water, others ask for wine and a few ask for cocktails, but from the back of the crowd one person ...

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Most Recent Posts

Keep Cool in Summer with Shrimp Tostadas with Jicama Slaw

Summer approaches, and I am immediately in “keep cool” mode. For me, this means citrusy,...Read more

Feast with Your Eyes: Simple Plating Tips for Home Cooks

  Our students can always expect delicious food, but they are often surprised that it's so...Read more

Get a Taste of our New Artisanal Breads Boot Camp with this Cinnamon Swirl Brioche

  For the past few months, I’ve been collaborating with Chef Gram on The Chopping Block's...Read more

Welcome Summer with Elotes Pasta Salad

  After a cold spring, it’s finally getting warmer in Chicago! Street festivals and farmer’s...Read more

Brazilian Steakhouse on the Grill

  It is that time of year when the weather makes you want to stay outside all day. That means...Read more

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