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 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 ...
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 ...
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? ...
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 ...
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 ...
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 ...
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 ...
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 ...
I regularly make scones or biscuits for breakfast as a special treat. I love making these for so many reasons but especially because I think it is nearly impossible to find a good scone, or at least ...
Duck Egg Tagliatelle with Morel Mushrooms and Asparagus
Those of you that follow my blogs regularly know I love to forage for mushrooms. I have to write at least one blog a year on how to forage, clean and cook wild mushrooms. If you want to learn more ...
