At Chopping Block, no such thing as too many cooks in the classroom
"When Erica Rouleau got a pasta-rolling machine for her wedding anniversary, she was excited. But after the first time she used it, the excitement quickly wore off.
'It was lumpy and gross and inedible. We tried to eat it but we couldn't. The pasta got stuck in the machine… it was a big mess.'
The shiny new machine was put back in the box. That is, until just recently, when Rouleau began a homemade pasta workshop at The Chopping Block, a recreational cooking school in Chicago's Merchandise Mart. The Wisconsin native and medical sales director drove over two hours to attend the class, a drive she says was well worth it..."
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