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Shelley

Shelley
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

How to Make Pickled Ginger

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 ...

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Waffle It

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 ...

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How to Make and Use Crystallized Ginger

In my recent blog on how to make dried ginger, I nudged readers to see if there was an interest in learning how to make crystalized ginger. I’m happy to say the answer was yes! You also requested a ...

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How to Make Ghee

Before we get into making ghee, let's discuss what it is, what it is not and why we use it. I want to start by saying what ghee is not, which is clarified butter. Ghee is made using different a few ...

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Sandwich Cake

Yes, you heard me right, I said sandwich cake. I just recently heard about this Swedish specialty and simply couldn’t wait to have an excuse to try making one. What is a sandwich cake, you might ask? ...

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How to Make your Own Ground Ginger

If you have read any of my past blogs you may know I am from a little town in Iowa, Fort Dodge to be exact. Growing up in a rural area, in a small Midwestern town in the 70’s, I had little exposure ...

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How to Make Jam without Pectin

I love to make jam; I’m sure in part because I used to watch my mom make it as a kid. Thinking about Mom in the kitchen brings back such fond memories. We primarily grew our own food when I was ...

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How to Cook a Steak Accurately

Cooking a steak is one of the most basic skills a cook can learn, and yet it is one that eludes even the best of cooks. Don’t feel bad if you haven’t mastered the art of steak cookery. How many times ...

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Hot Dog Party

Most people might think a chef would turn her nose up to hot dogs, but not this one! Hot dogs might seem like a low brow food to some, but I beg to differ. A hot dog is a Frankfurter, and a ...

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Grilled Artichokes with Garlic Aioli

Being from a little town in Iowa, I had no exposure to whole fresh artichokes growing up. I had never seen one, never eaten one and certainly never cooked one. I had tasted jarred and canned ...

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Most Recent Posts

Crawfish 101: How to Boil, Peel, and Enjoy This Southern Delicacy

  It's the season of the crawfish boil, where flavors are bold, hands get messy, and the...Read more

Spring Into these New Techniques

  Spring has finally sprung here in the Midwest, and I don’t know about you, but I’m ready to...Read more

Fluffy, Flavorful & Dairy-Free: Pancakes That Break the Rules

  There’s a long-standing myth in the brunch world that dairy-free pancakes are, well... sad....Read more

Bite Off More Than You Can Chew

  I want to share a project my wife and I worked on together a few years ago. I felt inspired...Read more

Tasting the Trend: Can Hearts of Palm Noodles Replace Pasta?

If you're anything like me, pasta has always been a go-to comfort food, it's easy, satisfying,...Read more

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