Sara has been a chef instructor at the Chopping Block since 2002 and loves sharing her knowledge of all things food-related with her students. She loves interacting with her students, making them feel right at home and at ease. Sara is also the Curriculum Coordinator at TCB which means she develops the classes, menus and recipes. A lot of Sara’s inspiration for classes and recipes comes from personal experience. When Sara and her husband, who is also a chef instructor, are at home they join forces and make countless mouth-watering creations that are then taste tested by their daughter and son.
Recent Posts
Brandade: Your New Favorite Dip
I remember first trying brandade when I was in culinary school and experiencing a moment of euphoria. Brandade is a Mediterranean dip consisting of pureed potatoes, salt cod, garlic and olive oil, ...
The first time I ever experienced coctel de camarones (Mexican shrimp cocktail) was 21 years ago when my husband and I drove all the way from Chicago to Ensenada, Mexico on the Baja peninsula. Talk ...
When we think of gyros, most of us imagine a slowly spinning, glistening cone of delicious meat waiting to be shaved and nestled in a fresh pita or piled on top of a salad. It’s savory, juicy, full ...
I love working with shrimp because they are very accessible, versatile, simple and quick to prepare, high in protein and omega 3s, low in fat, and most importantly… delicious! I always have a bag of ...
We’ve all been dealing with the COVID-19 pandemic, but what about the COVID-15 (or even 20) weight gain? It’s obviously been a stressful year, and to top that, it’s been cold and snowy for many, and ...
When we think about ribs, we typically associate them with a low and slow cooking process. This cooking technique is appropriate for a slab because the gentle, long cook time breaks down the tough ...
Even though I have been working in the food industry for over half of my life, I still have so much to learn about making bread. Other than spending a unit on breads in culinary school (which was 24 ...
I was tasked with making dinner the other night, and had absolutely no idea what to prepare. I had fresh salmon to work with, which was a step in the right direction, but when I opened my fridge and ...
I dream about pasta on a regular basis. No joke! It’s seriously the food my dreams are made of, and I could easily eat it every day. I restrain myself from doing so, but I do try and work it into my ...
Mexican Tortilla Soup: Your New Go-To Soup This Winter
After feasting on Thanksgiving leftovers all weekend, my palate was in need of some new and exciting flavors. I was also looking for a creative way to use up the turkey stock we made with our turkey ...
