For over 25 years, The Chopping Block has been one of Chicago’s premiere destinations for culinary education. The school proudly offers over 250 classes and events each month. The classes at The Chopping Block range in both time commitment and intensity. There are plenty of simple courses that last for two hours and explore one type of cuisine, like their “Hands-On” series. For example, their Hands-On Sushi Workshop covers all of the essential steps for making sushi at home, from preparing sushi rice to tips on purchasing sushi-grade fish. This series also includes classes about Mediterranean food, knife skills, scratch-made pasta, and more.
There are also longer boot camp classes designed for home cooks who are passionate about advancing their skills, like the Culinary Boot Camp 1. This program lasts for five full days (9:00 am to 5:00 pm) and provides students with a thorough education in essential culinary skills, like safe knife-handling skills, proper meat butchery techniques, and making sauces and stocks from scratch. On the final day, students will tie their skills together as they plan and prepare a menu designed to incorporate everything they’ve learned throughout the program.
The Chopping Block has also been able to leverage its success to start a philanthropy program that aims to end hunger in their area. They partner with other local organizations to provide public education on healthy meals, increase diversity in the culinary field by supporting women wanting to pursue a career in the industry, and provide food to low-income individuals and families in the area.
People who have attended courses at The Chopping Block have largely positive things to report about their experiences. The classes are often described as being informative and fun, with many students saying they hope to be able to return for future classes. The instructors are reportedly knowledgeable and enthusiastic, always taking time to explain why their techniques or ingredients make sense for the dish they’re preparing. Many students felt they came away with practical knowledge they could apply in their home kitchens.
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