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  • The Chopping Blog

Shelley

Shelley
Shelley has been teaching people to cook since she opened The Chopping Block in 1997. She spent 17 years as a professional chef, working in busy restaurants and private homes but realized her calling was to get other people to cook. Shelley’s unique concept of a recreational cooking school, gourmet kitchen store and private event business provides Chicago with over 300 cooking classes and private events each month. Shelley loves to garden and entertain for family and friends in her Lincoln Square home.

Recent Posts

New Ideas for Breakfast

It is 7am as I write this. I woke up this morning as I usually do, ready for a cup of coffee but not breakfast. In fact, I rarely wake up ready for breakfast. I’m pretty sure some of that might be ...

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Quest for Cassoulet

  I have eaten a lot of cassoulet over the years and have a developed an understanding of what it should be: both rich and light, both crunchy and creamy, both earthy and bright and without a doubt, ...

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The 5 Most Important Things to Know about Knife Safety

  As you might guess, we sell a lot of knives and cutting boards at The Chopping Block. Over the almost 22 years of teaching Knife Skills classes (which is our most popular class), I’ve learned a few ...

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Salt 101

How on earth did salt get so complicated? I’m sure some of you have got to be thinking that! Growing up in my hometown in Iowa, there were two kinds of salt: table salt and salt for the deer… oh, and ...

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How to Make Homemade Mexican-Style Chorizo

  I love chorizo, and I am honestly baffled when I meet someone who doesn’t. When I ask people what they don’t like about chorizo, they often say it is because it is greasy. I’ll admit it can be ...

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What’s the Difference between Stock, Broth and Bone Broth?

  One of the questions that seems to perplex both culinary professionals, avid and novice cooks alike is: “What’s the difference between broth and bone broth?” For most of the 22 years The Chopping ...

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Just in Time for the Holidays: Mother Recipe for Cocktails

  I don’t know about you, but I am so very thrilled at the comeback of handcrafted cocktails. There is something romantic and celebratory about a well-made cocktail, it adds an extra special ...

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How to Make Fresh Cranberry Juice

  My friend and colleague Liz Songer recently brought me the most beautiful gift of two giant bags of fresh cranberries from her annual trip to Hayward, Wisconsin. She usually takes her trip to ...

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How to Cook Chicken of the Woods Mushrooms

  I'm in mushroom ecstasy as this is a banner year on my property in Michigan for wild mushrooms! My Hen of the Woods mushrooms have returned in abundance so I have been busy cooking and preserving ...

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How to Brine

  I am a somewhat recent convert to brining, considering my almost 40 years of professional cooking. I think it was about 10 years ago, brining started getting popular with home cooks as a technique ...

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