Trevor Olsen, a chef and Chicago native, brings a passion for global street and comfort food, elevating recognizable dishes with elaborate style. His diverse experience has led him to instructing classes at The Chopping Block with pleasure. Trevor takes immense pride in using cuisine to make special moments memorable, consistently pushing to leave a lasting impression on guests.
Recent Posts
Camarão na Moranga: Shrimp in Pumpkin
If you’ve been to one of my classes or read my previous blogs, you probably know that South American cuisine is one of my favorite topics. There’s something about the bold, fresh flavors and ...
When people think of Italian pasta sauces, one of the most popular that comes to mind is Bolognese, a hearty meat sauce with roots in Bologna. However, bolognese (or ragù alla bolognese) is often ...
At The Chopping Block, our sushi classes offer a fun and interactive way to dive into the world of sushi making, whether you're a beginner or looking to sharpen your skills. Chef Alex recently took a ...
Feeding My Sourdough Starter Rye Flour: A Flavorful Twist
One of the joys of maintaining a sourdough starter is its versatility. It adapts easily to different flours, making every loaf a new adventure. If you’re just starting out with sourdough, you might ...
If you’ve been following my culinary adventures, you might remember that time I burnt my onions (on purpose, of course!) and made a leek ash, or the deep dive we took into the world of fermentation ...
We're excited to introduce a brand-new series at The Chopping Block called "Tasting Table." Each month, one of our talented chef instructors will host a special culinary demonstration, sharing their ...
In the array of Korean cuisine, one dish reigns supreme: Kimchi. It's a versatile staple, gracing tables as a side or condiment for nearly every meal. Traditionally, it's made with Napa cabbage or ...
Butter is the backbone of most things delicious, but making your own cultured butter opens doors to a multitude of culinary endeavors. It's easy, requiring just a bit of patience and offering a burst ...
As the spring season unfolds across the Midwest, a wave of excitement ripples through the culinary world as we anticipate the arrival of ramps. These wild alliums, sought after for their delicate ...
Have you ever attempted making cheese sauce at home and found it to be a bit of a kitchen challenge? In a world where gluten allergies are on the rise, using a roux isn’t always my go to. And often ...
