Andrea has been with The Chopping Block since 2002 in every role from Chef Assistant to General Manager to Private Event Coordinator and now Marketing Manager. Her journalism background and culinary school education from Le Cordon Bleu in Chicago give her the know-how to spread the word about The Chopping Block's mission to get people to cook. She'll never shy away from a music festival, hot yoga class, beach read, dinner out with friends or a good glass of Pinot Noir, especially when cuddling on the couch with her terrier-mix, Bosworth.
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Recent Posts
Savory Stuffed Pumpkins for All of Fall
I struggle with Halloween party food. I know it’s supposed to be a time to embrace the tacky (as Executive Chef/Owner Lisa Counts likes to remind me), but as I scoured Pinterest looking for something ...
Just one of the perks of living in the Panhandle of Florida is the close proximity to bays where oysters and scallops are harvested. One of my favorite late summer activities is to go to Cape San ...
The Chopping Block’s Lincoln Square Location Changes Ownership
After 26 years of teaching people how to cook, The Chopping Block is changing ownership. Founder and Chef Shelley Young officially sold the Lincoln Square business to Executive Chef Lisa Counts ...
Culinary Boot Camp as a Professional Training Tool
We always have a wide variety of students in each of our Culinary Boot Camp classes. From retirees who now have time to learn to cook to college students who want to get a jump start on life skills, ...
My love of New Mexican food is no secret. I try to eat all of the chiles (New Mexico's state vegetable) each time I visit, and my recent trip was no exception. I enjoyed a delicious green chile ...
It's not uncommon for couples to take cooking classes together, from date nights to wine classes to Culinary Boot Camp. We even had a proposal midway through one of the 5-day classes a couple of ...
Whether you're on a road trip, hiking in the mountains, or just need a quick protein boost, beef jerky is the perfect snack to satisfy your hunger and keep you going. It's a great source of protein, ...
How to Use Harissa or How Can You Not Use Harissa?
I've had a hankering for harissa lately. The spicy and aromatic chile paste that is widely used in Middle Eastern and North African cooking adds a kick of spice to any meal, from soups and stews to ...
When I left Greece last fall, I came home with a suitcase full of Greek ingredients. What better way to put them to use than to cook for my travel partner on that trip Cheryl and her life partner ...
Cuisine doesn't get any more classical French than Potatoes Anna. This was one of the recipes included in Auguste Escoffier's cookbook published in 1902 and named "Pommes de Terre Anna." If you ...
