Learn to chop, dice and sear like a pro at the Chopping Block

By Paola Lastick

Finding a cooking school in Chicago is like finding a penny in a piggy bank. Yet while cooking schools are in no short supply, none are quite like the Chicago-based Chopping Block.

The Chopping Block has carved out its name among the rest as not just another place where, in three hours, you can pull a casserole out of the oven, but rather as a place where the amateur cook can find all the must-haves of a smooth running kitchen.

Perhaps the school’s success comes from its unusual start.

“I started the Chopping Block as a place that sold culinary antiques,” says founder Shelly Young, who has 17 years of experience in the restaurant business. “The cooking classes were actually a third choice. The people wanted cooking classes, and that is the focus of the Chopping Block now.”

There are two locations, one in Lincoln Square and one at the Merchandise Mart, and depending on how adventurous you want to be and how much you are willing to spend, you can take a demonstration class or one that is significantly more hands-on. With classes every night and at least one vegetarian class per month, it’s likely you’ll find what you’re looking for.

You can learn how to cut, carve and dice like the pros on those television knife infomercials or how to prepare a delicious Sushi platter that is sure to impress your guests.

So if words like “curdle” and “dice” have you running in search of a dictionary, or if hearing the word “crock pot” conjures up images of your Uncle Lou at family reunions, perhaps you should enroll in a cooking class at the Chopping Block.

Having recently gained an Italian mother-in-law, cooking a perfectly balanced meal quickly went from residing in the back of my mind to taking center stage. Not knowing the difference between an onion and a scallion, I decided to give it a try to see how much and how quickly I could learn how to make a stew.

The hands-on Soup and Stew class was promptly started at 7 o’clock by Chef Sean Gartland whisking us up the back stairs to the second floor and into a large kitchen. In the middle of the room there were four islands, complete with stoves and preheated ovens. Pots, pans and measuring cups were set up in advance and neatly set on the stove burners.

At each station, four strangers united with a common goal, rolled up their sleeves and stood at attention, awaiting instruction from our culinary expert. Wine was served to each of the would-be chefs by a smiling assistant.

Rolls were given out, and everyone at the table held a key position. Over the next four hours — and many glasses of wine — everyone became friends. We laughed and joked as we cut and diced. We poured, we baked, we chopped. And when all was said and done, a pot of hearty stew was made. I took a copy of the recipe home. This one may very well be my favorite thing to make.

To enroll in a class or simply pick up cooking paraphernalia, stop at one of the two Chopping Block locations in Chicago or visit www.thechoppingblock.net.

Whether you are looking to learn how to hold a carving knife or how to make a chicken broth, the Chopping Block has a class specifically cut out just for you.

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