I used to consider myself a pretty good cook. Like a lot of us, I learned by standing by my mother’s side in the kitchen. Her way with ingredients and flavors were a launchpad into my own world full of discovery. New recipes became my own to master, and eventually become my favorites.
When I joined the team at The Chopping Block, I thought I was going to contribute by sharing my own cooking knowledge with my associates. Instead, I was blown away by the varied skill sets that everyone brings to the table, and humbled that all of us, from our dishwashers to our managers, have a commitment to the company's mantra: to Get the Country Cooking.
I am still am a pretty good cook, but these folks have upped my game – mostly by holding me to certain “kitchen truths” I already knew, but didn’t follow in my everyday life. Here’s a list of the most important lessons to help get you cooking at home on a more consistent basis.
Knife Skills are Essential
Knife Skills is our most popular class, and once you participate in a session, you’ll understand why. In this class, you learn how to find the best knife for your hand, and how to make it work for you. I swear, after a couple of hours of trying different knife styles, and practicing how to chop, slice and dice correctly, I will never take this most essential of tools for granted again.
Menu Plans Keep You on Recipe – and On Budget
Just scan our class calendar, and you’ll see that some classes have similar ingredients with others, but are performed with different cooking techniques and flavor profiles. That’s not an accident – it’s by design.
Much like a home cook on a budget (like me), our chefs in charge of curriculum work with our kitchen managers to find what ingredients should be ordered, and how much at what time. If we want to try a new cuisine or dish, our experts look to see what other classes can use some of the ingredients as well, so that there’s no waste. Our Culinary Boot Camp also touches on kitchen management basics for better planning – to “Think Like a Chef”.
This has made me look at menu planning in a new way. By adding the concept of theme or cuisine nights, my husband and I can set a weekly menu that uses all our groceries with minimal waste.
Step Out of Your Comfort Zone
Another facet of our classes is that we push you just a little bit. Our classes always start with the basics, and follow the recipes, but our chefs will introduce you to something you may not have experienced before. Maybe it's a new herb or a technique you’ve only seen on TV and were hesitant to try. For me, it’s the Culinary Adventure series. Each month is an exploration of a regional cuisine, like the Apricot Chicken recipe from A Trip to Morocco – I can’t wait to try some!
Sometimes, it’s our retail team that takes the lead by introducing a new product line, or using something in a different way. Last week, our team members experimented by adding some Raspberry Chipotle spice rub into a batch of brownies. Delicious! As you can see from the picture, they weren’t out long.
Make It Fun
Let’s face it, you’re more likely to cook if you’re having fun. Whereas we can’t make you smile in your own kitchen, we can guarantee that we do everything we can to make learning fun. See you in class soon!
