Prior to working as an instructor at The Chopping Block, I worked as a private chef for about a year and a half. I have fond memories of this part of my career, and I often get a lot of questions of ...
Behind The Scenes: Prepping for a Restaurant Part II
When you work as a cook in a restaurant, getting food from raw ingredients to finished dishes can, in some ways, be more straightforward than cooking at home, or less, depending on your point of ...
We always say that attending Culinary Boot Camp changes how you cook for life. Not only do students learn new skills, they are also exposed to new techniques and ingredients, but most importantly, ...
There have been numerous culinary techniques I have learned throughout my career that have made me the chef I am today. I always say that as a cook you need to understand all of the aspects of ...
If you’re passionate about cooking, sometimes you must get out of the kitchen to cool down, but that doesn’t always mean it’s wasted time. There is just as much to learn out of the kitchen as there ...
April is a special month at The Chopping Block because we celebrate our birthday (24 this year!) as well as our Executive Chef Lisa Counts’ work anniversary. With nearly 20 years in the culinary ...
My fascination around what people eat when they are under the weather started when a beloved former employee of ours mentioned that she would make her husband a soft-boiled egg when he was ill. I ...
Other than experience, what really makes an amateur cook different then a professional chef? To me, it’s about stepping outside the box. Once you have the understanding of flavor, and how to develop ...
