Posts Tagged ‘Knife Skills’

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Gifts that Last a Lifetime

Tuesday, May 15th, 2012 by Amanda

When I was planning my wedding, the last thing on my mind was registering for gifts.  At the time, my fiance and I lived in a tiny apartment and the thought of storing a bunch of kitchenware made me cringe. This was long before I worked at The Chopping Block and knew exactly which products would give us a lifetime of great cooking.  Luckily, some friends and family were able to share their wisdom and I ended up with some amazing pieces that I use regularly.  With my best friend and sister-in-law both beginning their married lives I find myself full of advice; because of this I figured it would be an appropriate time to share my two cents with everyone!

My showpiece is most definitely my Le Creuset 5 ½ quart round French oven (Dutch oven).  This piece is always sitting out in my kitchen for two reasons: it’s beautiful and I am always using it.  It works for so many things like braising, soups, sauces and our favorite veggie cobbler.  The enamel finish makes for easy clean up and the lifetime warranty makes it a great value.  I have heard of many people who have their grandparent’s Le Creuset.

Whenever I prepare a meal I use my chef’s knife.  Suggesting the right knife for someone is hard because there are many great brands and styles that leave it up to personal preference (kind of like a mate).  I have had the opportunity to take many knives for a test drive at The Chopping Block and found I really adore the Shun brand but I would suggest you take our most popular class, Knife Skills, to see what fits you.

Finally, if you are going to be using a knife you definitely need a cutting board.  There are so many beautiful and useful ones out there but for our lifestyle we chose an Epicurean.  They are made from recycled materials, dishwasher safe (low maintenance) and look great.  We have had ours for at least five years and it still looks new even after riding in the dishwasher many times a week.

Although I have built quite a collection, there is still an item that I haven’t acquired yet. Eventually, I hope to own a Vitamix blender.  It is so powerful yet so quiet.  The motor can go so fast that you can make soup in it.  Also, it pulverizes food that you can use the entire fruit (think strawberry stems) gaining even more vitamins.

I am a very practical minimalist so when I buy something it must be long lasting and have multiple purposes.  That is why these are some of my favorite items.  I would love to hear about products that you can’t live without in the kitchen.

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Amanda Aristeo is originally from Traverse City, Michigan and has lived in Chicago for the past 7 years. After the birth of her son, Mario, she left her position at the Chicago City Clerk’s Office to dedicate herself to her family and pursue a part-time career in a field she is passionate about: food. Remembering how much she enjoyed attending classes at The Chopping Block, she applied at Lincoln Square and now works as a Class Assistant and Retail Associate. When Amanda isn’t creating meatless meals for her family, she is busy attending aquababies, Tiny Tots or spending time with her wonderful husband.

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Pride and Joy

Thursday, April 12th, 2012 by Carrie

If you have ever asked a chef what their most prized possession is, I’m sure the answer was ‘my knife’.  Cooking is a craft, and just as a carpenter or mechanic needs certain tools, so does the chef.  I really didn’t understand this until I went to culinary school and sliced through my first onion with a proper chef’s knife…. like butter.  It was amazing how easily the knife glided right through the vegetables (and yes, nicked my fingers a couple of times until I learned how to use it properly).  Sign up for one of our Knife Skills classes to learn how NOT to cut your fingers and how to keep the knife sharp.

I am lucky to have a great friend that currently lives in Japan and loves cooking as much as I do.  She recently sent me a knife that she had made especially for me with my name engraved on the blade.  I knew it was elegant, beautiful and very sharp when I first opened the box.  I didn’t use it for several months because I didn’t want it to get dirty, and then, when I couldn’t stand it any longer, I used it to prepare dinner one night and actually nicked myself three times!  Note: take your time and practice when you purchase a new knife to get used to the weight and balance of it.  If you like the looks of the knife my friend sent me, the Shun Premier line we carry is equally as elegant and sharp as mine.

There are many brands, styles, sizes, etc. of knives available today. Every chef has a favorite, and most of us are very opinionated about the ones that we like and do not like.  The Chopping Block is hosting its First Annual Knife Trunk Show this Saturday, April 14 at the Lincoln Square location so that you can see and test the brands we deem suitable for our kitchens.  Sign up for a 10 min, one on one Q & A session with one of our chefs by calling 773-472-6700, or just stop by from 11am-4pm to see what’s going on.  All of our knives are 20% off in April!

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Carrie finally found her culinary niche as a Chef Instructor for The Chopping Block in May 2008, but only after a hilariously traumatic demonstration interview (of which you will have to attend one of her classes to hear about). She gets a thrill of sharing the things she’s learned about food and cooking with others and the memories and experiences around food that have made her who she is today. Her hope is to take away the apprehension people have of cooking by pouring on her southern hospitality and charm and having fun in the kitchen. When she isn’t cooking, you can usually find her at a concert, a neighborhood restaurant or just hanging out with friends and enjoying their company.

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Stay Sharp with our Knife Trunk Show

Monday, April 2nd, 2012 by Jennifer

Finding the right knife is like finding the perfect pair of shoes – you just know: the way it feels in your hand, the ease in which it glides across the cutting board, and the undeniable feeling of control you have with it. I used to dread the chopping, slicing, and dicing portion of cooking before I learned that the knife you are using is just as responsible for the outcome of your efforts as you are! A dull knife will not get you far – it will get you frustrated, annoyed, and perhaps V.I.P access into an emergency room, but it will not make cooking fun.

For the record, you are much more likely to cut yourself using a dull knife due to the force you need to ensure a dull knife actually cuts. If you miss, you’re pressing five times harder than if you had a sharp knife that glided effortlessly through your food. But I digress…

This month at The Chopping Block, we are hosting a ‘Knife Trunk Show’ to showcase the knives we use and love. Here at TCB, we live in four main brands of cutlery, and have chosen these knives based on their quality, performance, and longevity:

Fr. Dick got Chef, Owner, and CEO Shelley Young through culinary school and has stayed with her (and TCB) since!

 

Shun is a chef favorite due to its incredibly sharp edge and fine pressed steel – plus let’s be honest, it’s a sexy looking knife.

 

Global is my personal fave! I fell in love with my Global 8” chef’s knife in a Knife Skills class many moons ago and haven’t looked back since.

 

Finally, Chroma is a tried and true, super sleek completely forged knife designed by Porsche (yes, the sports car).

On Saturday, April 14 from 11am-4pm, our Lincoln Square store will be dedicated to these knife lines. Our chefs will be speaking and demonstrating the knives, designs, workability and everything else associated with their best friends in the kitchen. And we will have plenty of celery, carrots, and onions on hand so you can get chopping too!

If you think you might need a little extra attention, or have a burning knife question, you can schedule a time with a chef for some one-on-one knife related TLC. To schedule your 10-minute Q & A session, please call our Lincoln Square store at 773-472-6700. Between me and you – we are going to have some smokin’ deals going on that day, so if you are in the market for a new knife stop by and receive 20% off your knife purchase. I hope to see everyone there!

 

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Jennifer Rozman is the Store Manager at The Chopping Block Lincoln Square. Her favorite part of her job is sharing her cooking journey with others who are just beginning to explore the culinary world. When she's not taking a cooking class or researching her latest gourmet retail selection, you can find her working off all of the delicious treats the chefs share at hot yoga or on the tennis courts, when weather permits. Dining out at a restaurant she's never tried before is how she rewards herself, as she loves trying new things and celebrating others passions.

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Why Compost?

Wednesday, September 14th, 2011 by Carrie

Exciting news! The Chopping Block has created a new composting initiative at Lincoln Square. By working in conjunction with Collective Resource, Inc.,  we are making an even bigger commitment to doing our part for the environment.

Knife Skills Class Compost

Why compost? Our intention is to support the earth by composting our food scraps, napkins and paper products. It sometimes sounds complicated, but it is really quite easy. The Evanston-based company, Collective Resource is providing us with containers to put everything in and hauling them away to a commercial composting facility in Chicago. There it is processed into rich, useable compost. By doing this, we will be having what is called a Zero Waste Kitchen. Of course we will have some waste, but we will be diverting most of it from a landfill.

Our compostable items consist of:

Meat, bones, fish, and seafood

Seafood shells

Fruits and vegetables (all stickers removed)

Eggs and eggshells

Milk, cheese, and other dairy

Dressings, condiments, sauces, and soups

Flour, bread, pasta, and pastries

Coffee grounds and filters

Nuts and nut shells

Spices, oils, and fats

Napkins

Popsicle sticks and skewers

RECYCLABLE ITEMS (still separate from COMPOST)

Plastic, glass, cans and cardboard

Last week was our first week of composting during our classes.  I have to say, it has already made a difference in our kitchens.  I was so impressed, I had to take a picture of our recycling, garbage and compost bins after our Knife Skills class this past Wednesday!  Check it out — we had zero waste!  Everything went to either the recycle bin or the compost bucket!

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Carrie finally found her culinary niche as a Chef Instructor for The Chopping Block in May 2008, but only after a hilariously traumatic demonstration interview (of which you will have to attend one of her classes to hear about). She gets a thrill of sharing the things she’s learned about food and cooking with others and the memories and experiences around food that have made her who she is today. Her hope is to take away the apprehension people have of cooking by pouring on her southern hospitality and charm and having fun in the kitchen. When she isn’t cooking, you can usually find her at a concert, a neighborhood restaurant or just hanging out with friends and enjoying their company.

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All My Chefs

Monday, April 25th, 2011 by Clair

I’ve been with The Chopping Block five years this month. It’s a good time to reflect on all the different chefs I’ve worked with and how they influence me. Sou Chefs John and Carrie always have their kitchens running like well-oiled machines. Lead Chef Michele has so much food knowledge and is such a great teacher that sometimes I just stare with my mouth open when she’s teaching. One of our  newer chefs Lucio shows me that talking about food can bridge ANY language barrier and Rick who can make a pb&j sandwich look like a five star plate when he’s done with it.  These chefs, as well as all the others I don’t have room to mention, never fail to teach me something new about food and help grow my love for it.

My love of food and feeding people all  started with my mom (she’s the one in the middle with the Halloween mask on, easy to see where I get my “flair” from). My mom wasn’t a chef, but she was a really good cook and loved entertaining.  Some of my best memories are of holiday dinners and parties she would throw. The dining room table would be packed with dishes full of yummy foods and always homemade. Nothing instant in my mom’s cupboards!

I’d also be remiss if I didn’t give a shout out to Shelley Young. The very first class I ever took at The Chopping Block was taught by her: Knife Skills, which changed my life. Shelley’s vision of “getting the country to cook” inspires me every day.  Thanks to Shelley and The Chopping Block I’ve also been able to meet and work with some of best celebrity chefs in the business. Art Smith of Table 52, Ted Allen (that’s us mixing up a few cocktails) and Stephanie Izard, Top Chef winner and chef/owner of Girl and the Goat.

It’s been a great five years, and I can’t wait to see what I can learn in the next five.

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Clair Smith is a Lead Chef's Assistant at The Chopping Block's Merchandise Mart and Lincoln Square locations. After being a long time student, Clair joined the TCB team in 2006. When she's not helping people learn how to cook, she enjoys traveling, camping, and entertaining family and friends. Clair lives in Hyde Park with her husband Ken and her cat named 'Kitty'. She loves Mexican cuisine and her "go to" dish of the moment is Pozole.