Shelley has been teaching people to cook since she opened The Chopping Block in 1997. She spent 17 years as a professional chef, working in busy restaurants and private homes but realized her calling was to get other people to cook. Shelley’s unique concept of a recreational cooking school, gourmet kitchen store and private event business provides Chicago with over 300 cooking classes and private events each month. Shelley loves to garden and entertain for family and friends in her Lincoln Square home.
Recent Posts
Perfect Popcorn Every Time
Before I write a blog, I like to see what videos, recipes and overall content is available online. I was surprised to find how little information there is on popping popcorn, especially since I know ...
As I look out my window, it is hard to believe that spring is around the corner. There is about two feet of snow in my yard, and snow shoes are the ideal footwear for the trek from my home to office ...
This is not a blog on how to purchase knives, determine the ones essential for your kitchen, how to be safe with knives or how to use a knife. I’m not going to speak to how knives are constructed or ...
What is it about a crispy potato that is so appealing? Do potatoes really have that much flavor all on their own? A good olive oil is extremely tasty, but the oil we traditionally cook French fries ...
I am not the biggest dessert fan in the world, but I do love dessert for breakfast. I especially love donuts for breakfast and even more, when they are extremely fresh, warm and just out of the fryer.
I love peanuts and peanut-y dishes: Kung Pow Chicken, peanut sauce, peanut butter cups, peanut butter cookies, peanut butter pie and of course, peanut brittle. I always loved the taste of peanut ...
Back in the early days of The Chopping Block 20+ years ago, I was working on holiday curriculum with my fellow Chef Instructor Lisa Futterman. We thought a candy class was a no brainer, after all, ...
One of my favorite warming winter recipes is Coq au Vin, or chicken braised in wine. I think Coq au Vin is to chicken what Beef Bourguignon is to beef. It takes an ingredient as simple as chicken and ...
I have had an idea for a book called “Pickled Ginger” for years. No, it’s not a cookbook and nor does it really have much connection with cooking at all. The idea stemmed from my own experience ...
Toward the end of summer, I had a unique opportunity to help a friend who keeps bees harvest their honey. It was a very special day for me as I have a real interest in keeping bees and this was my ...
