Quincy has been a Chef Instructor with The Chopping Block since 2006. He has a great passion for cooking and enjoys teaching others to cook. When he is not at The Chopping Block, he can be found trying out new recipes on friends and family. Quincy also travels throughout Mexico, especially in the town of San Miguel de Allende, where he checks out the many new and exiting restaurants opened by chefs from all over the globe. This love of traveling has also taken him to such far off places as China, as well as several European countries, which brings inspiration to his cooking and teaching.
Recent Posts
What is Your Food Delight?
A couple of weeks ago Michael, a good friend from San Miguel de Allende, Mexico called to tell me that he was planning a visit to Chicago. He was coming in as a consultant to help generate ideas ...
I’ve been trying to eat healthier the past couple of months, so I decided to introduce ground turkey breast meat into my diet. On one hand, it wasn’t that difficult of a decision to make, most of my ...
A Recipe Collection for The Chopping Block’s 20th Anniversary
Being an employee of The Chopping Block for 12 years has given me a great opportunity to teach our students and help them create some wonderful recipes from the numerous cooking classes we offer.
Fall and winter are two of my favorite seasons. The meals during these times tend to be a bit heartier, comforting and warming. Those seasonal meals deliver the perfect warming hug to help get you ...
Use a Cast Iron Pan To Cook Breakfast, Lunch, Dinner and Dessert
I’m often asked when teaching a cooking class about the virtues of cast iron. It’s one of the easiest questions to answer, as well as one of the most difficult ones. Most home cooks love the thought ...
The Continuation of A Chef’s Travels Through San Miguel de Allende
Every year, for an entire month I travel to one of the most charming, beautiful and quaint colonial cities in Mexico, San Miguel de Allende in the state of Guanajuato. For those who have read my ...
Braciole is an Italian dish that has always had a very soft spot in my heart. This is a dish of meat worthiness for those who aren’t aware. It’s a thin slice of top round, flank steak or even pork ...
Pasta Versatility: How to Make and Use Homemade Pasta
I love all things food, from picnics to paella to peaches and now, my latest obsession is pasta. I love teaching Pasta Workshop at The Chopping Block because we show students how to make their own ...
One of the things I love most about my job is that there is always something new to learn. It doesn’t matter if it’s from another chef, assistant, retail associate or manager, or even a student ...
