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 ...
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 ...
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 ...
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 ...
