Christy Williams was raised in a food-loving family in the Chicago suburbs. Since moving to Chicago in 2008, Christy has worked as a server, hostess and finally, after attending Kendall College, a line cook at several different restaurants around the city. Most recently, she was a line cook at the highly acclaimed Dove's Luncheonette. Christy loves all things food and always has at least three types of cheeses in her refrigerator. She lives in Roger's Park with her husband, Russell and their two pets, Digby the dog and Moose the cat.
Recent Posts
3 Helpful Tips for First Time Fermenters
Fermentation is a metabolic process with the aid of yeast, bacteria and other microorganisms that breaks down usually a carbohydrate-rich food into carbon dioxide and alcohol or acid. Beer, wine, ...
Three Foods that have a Big Impact on our Environment
We’re proud of how green we are at The Chopping Block! We compost, recycle and reuse whenever possible. As chefs and people that have a respect for ingredients and products, we urge you to use as ...
In the seemingly never-ending pursuit of using less waste, keeping a green, less plastic kitchen, I found myself looking for alternatives to wrap my leftover produce, etc. I fell in love with some ...
Stock is the foundation of so many classical dishes that chefs spend years perfecting their perfect, clear flavorful stock. But what really is it? And how does it differentiate from its younger, ...
Did you know that The Chopping Block is one of the largest, greenest kitchens in the nation? From where we source our food to how we prepare, dispose of and donate our leftovers, we have a lot of ...
Open up your spice cabinet right now and take a good long look. How old are your dried herbs and spices? Have some followed you from one apartment to the next? Unless your jar of oregano has ...
Pink, black, grey, iodized, rock, coarse, fine and sea. These are all words you can use to describe salt. Feeling overwhelmed by your choices? I don’t blame you! From color, grit, and mineral ...
If you’ve never fermented anything before, but are interested in trying, this raw fermented garlic honey is the easiest and most approachable place to start!
If you’re someone who likes to get creative in the kitchen and try out new things, sometime it can be difficult to know where to start or how to experiment without ruining your dinner for that ...
If you've read any of my other posts before, you know I love quick, cheap, easy recipes that aren't really recipes at all. I like the freedom of knowing the rules and ratios so I know where I can ...
