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Alphonse (aka Fonze) grew up in northeast Pennsylvania then moved to Providence, RI where he completed a bachelor's degree in Culinary Nutrition with a focus in R&D. While in school, he worked at a farm to table American bistro as well as a variety of other culinary establishments (yacht clubs, hotels, stadiums, catering, etc.). He moved to Chicago to intern at a marketing culinary agency. During the pandemic, he shifted toward personal culinary consulting while also opening two restaurants in Chicago as Executive Chef. He also traveled to Amman Jordan to aid a restaurant chain in redeveloping their menu specials and working toward opening ghost kitchens. He now works as a Chef Instructor at The Chopping Block and as a R&D chef for large corporations. In his free time, he is usually reading up on new cooking techniques, cooking meals with friends, exploring alternative fields of science, enjoying the outdoors, or binging a TV show.

Recent Posts

Unleashing the Flavorful World of Dirty Sodas

As a research chef, I've always been fascinated by the evolution of culinary trends, especially when it comes to beverages. One particular trend that has been making waves recently is the rise of ...

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A Chef's Love Letter to Sushi

In the vast culinary landscape of Chicago, where every corner boasts a unique flavor, my gastronomic journey took an unexpected turn over the last year. As a chef, my taste buds have traversed the ...

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Sipping through the Winter

Ah, as the winter winds start their chilly dance, there's something truly magical about snuggling up with a crafted cocktail. The history of winter cocktails is as rich and diverse as the flavors ...

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Why I Gave Up Turkey for the New Duck on the Block

This year I’m here to spill the stuffings, or should I say quack, on why I've happily given turkey the boot and crowned duck as the reigning star of my Thanksgiving table. If you've wondering why and ...

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The Nerve of Food

Get ready to embark on a journey of culinary exploration that will reveal the unsung hero of our taste experience, the trigeminal nerve. This often-overlooked fifth sense plays a profound role in our ...

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Grilling up the Sea

The allure of grilling seafood is a symphony of flavors that dances between the sea and the fire, captivating both the heart and the palate. I invite you to join me in my profound love affair with ...

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Let's Taco About It

Tacos, with their tantalizing blend of flavors and textures, have become a beloved staple in American cuisine. But these delicious handheld delights have a rich and diverse history that dates back ...

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It's Raw! A Look at Raw Fish Dishes

Have you ever wondered how people in different parts of Asia enjoy raw fish in their cuisines? Raw fish is not only delicious and nutritious, but also has a long and rich history that reflects the ...

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French Cooking Techniques: A Guide for Home Cooks

Do you love French cuisine, but feel intimidated by the complex recipes and fancy terms? Do you want to learn how to cook like a pro, using simple and easy methods that will transform your dishes?

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A Simply Delicious Lesson in Tarts

Tarts are one of the most versatile and delightful desserts you can make at home. They are easy to prepare, elegant to serve, and can be filled with almost anything you like. But do you know where ...

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