Drake has been interested in food and cooking ever since he can remember, even as a kid watching cooking shows and helping his memaw out in the kitchen. He was lucky enough to have a great culinary mentor and many wonderful experiences in his culinary career. Drake is passionate to share what his learned with The Chopping Block community and to continue honing his culinary skills.
Recent Posts
Elevate Any Dish with Microgreens
Made popular by fine dining restaurants, microgreens are a great visual addition to almost any dish. The delicate little greens are basically the seedlings or earliest stages of edible vegetables and ...
I'm back with another bean edition! I have such a variety of beans stocked up that I might as well pop in every so often with a new bean recipe for you. Legumes have been a big part of my heritage, ...
Braising and slow cooking are among my favorite cooking methods. These dishes are full of deep rich flavor, typically come together in one pot, and utilize an array of inexpensive cuts of meat. When ...
In a previous blog, Making Sense of Cooking Fats, I briefly touch on one of my favorite fats for cooking: tallow. Tallow is rendered beef fat from the kidney and other fatty areas of the steer. ...
This won’t be your traditional Texas style chili, but it will contain all of the same rich and spicy flavors you would expect from such. My Tex-Mex chili follows the techniques and flavor profiles of ...
You can never have enough recipes for biscuits, in my opinion. It’s always worth trying out a new batch of delicious flaky pillows of butter-filled dough. As we enter the holiday season, I’ve also ...
One of my absolute favorite types of cuisine overall is any type of Asian food. More specifically, I love Japanese ingredients and flavor profiles. Japan is well known for sushi and Ramen but the ...
Two common practices that are ingrained into you as a chef are save time and save dollars, without sacrificing quality, of course. Many commercial techniques and technologies have been made more ...
When it comes to knife skills, one of the more difficult items to approach are dense gourds of awkward shapes and sizes. Today we will tackle and breakdown a large butternut squash and talk about ...
The most frequently asked question I get during our classes here at The Chopping Block is “How long should I cook this?” The students are usually referring to timing for cooking a meat or vegetable. ...
