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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

Discover the Timeless Delight of Flan

Flan, a luscious and creamy dessert, has been a beloved treat for centuries. Its rich history, unique texture, and delightful flavor make it a standout on any dessert menu. Join me on a journey ...

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The Art of Plating

Cooking is not just about flavors and techniques; it's also about presentation. The art of plating is a crucial skill that can elevate your home cooking from ordinary to extraordinary. Just like a ...

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The Unsung Hero of the Kitchen: Staff Meal

As a chef, my life revolves around food. From the crack of dawn to the dead of night, I’m immersed in a world of flavors, techniques, and relentless passion for culinary artistry. But amidst the ...

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Exploring the Art of Dealer's Choice Cocktails

As a seasoned chef and bartender, I've had the pleasure of crafting and enjoying a myriad of cocktails, each with its own unique story and flavor profile. One of the most exciting aspects of mixology ...

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Hot Dogs in the World of Gastropub Cuisine

As a chef, I often find myself contemplating the art of transforming ordinary dishes into extraordinary culinary experiences. One such dish that has captured my imagination is the humble hot dog. ...

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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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