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.
Recent Posts
How to Make Bagels
I am not a baker, and that's okay. You don’t have to be well versed in baking procedures to learn how to make bagels. It's not hard. It just takes a little time and patience, because there is ...
It doesn’t matter how you spell it, it’s a healthy and delicious side dish! Tabbouleh is a Lebanese dish that is typically made of parsley, mint, tomatoes, onion, bulgur and seasoned with olive oil, ...
Tomatoes are one of my most cherished summer produce items. I always advocate eating, cooking and using seasonal ingredients at their prime. In my opinion, it should be a crime to sell tomatoes in ...
Recreating my Favorite Grilled Cheese Sandwiches in Chicago
Grilled cheese is just one of those things that you just can’t get enough of. It's a comfort food from your childhood that now needs to live up to your adult palate.
One of my favorite classes to teach at The Chopping Block is Crawfish Boil because it means we are beginning the transition from spring to summer. It's also tons of fun! In this class, you’ll not ...
Dill was thought to be a good luck symbol by the First Century Romans, according to the Food Lover's Companion. The herb has been around for thousands of years and has been used for both culinary and ...
