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A Chef’s Year in Review

As I get older, it feels like each year goes by a little bit more quickly than the last. It can be easy to forget, without taking some time to reflect, just how much really does happen in 12 months. ...

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Private Chef Pro Tips

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 ...

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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 ...

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The Chefs Who Have Cooked in our Mart Kitchens

I've been working for The Chopping Block for 20 of our 25 years in business. I've worked in each of our three locations in Chicago: Lincoln Park, Lincoln Square and the Merchandise Mart and for the ...

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Letters to a Young Chef

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 ...

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Celebrating our Executive Chef

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 ...

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Professional Chefs Make Mistakes Too

When I talk to home cooks, many share with me that they are afraid of trying things in the kitchen because they will make a mistake. They are worried they will create a “disaster” of some sort and ...

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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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