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Roger Coons

Teaches at The Chopping Block at the Mart

Chef at The Chopping Block since: 2015

Favorite class to teach: Knife Skills

Training/education: Associate Applied Science, Kendall College Evanston Il 1997

Cooking since: I was 8 years old.

Favorite childhood food experience: Learning how to cook with Grandma and Mom.

What made you want to become a chef? My love for food and artistic creation.

What is your signature dish? My sons would say Nachos, but without a doubt, my Veal Stock/Demi glacé is my culinary calling card.

What are the 5 ingredients you can't live without? Onion, thyme, garlic, wine, meat.

What do you love about cooking? Creating something amazing that others enjoy. The togetherness that cooking and mealtime creates. Teaching others to be better cooks and seeing their passion ignite. The smells of the kitchen and the experimentation with thousands of ingredients!

When you're creating a new recipe, what influences and inspires you? The grocery store. I love walking through the produce aisle and finding fresh, in-season veggies to start my thought process. I love to experiment and am not afraid to try strange combinations.

What advice would you give a new cook? Learn and master your Mother Sauces and basic cooking techniques and knife skills right away. Then explore more specialized training.

Where are you from? Chicago

Classes taught by Roger Coons

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