Max is a self-taught cook who has been in the restaurant industry for seven years. He got his start cooking and running kitchens in Boston, and Dartmouth, Massachusetts, before moving to Providence, Rhode Island, and ending up in Chicago. Though he has had some success in restaurants, earning a James Beard Award nomination, and winning a Starchefs Rising Star award, He is now glad to be taking a step back from the kitchen to be able to connect with the passionate home cooks that come to learn at The Chopping Block.
Recent Posts
The Time Machine in your Kitchen
We are all time travelers. We all go about our daily lives traveling into the future at a rate of one minute per minute. As far as we can tell though, time just sweeps us along toward some unknowable ...
Take Your Happiness Into Your Own Hands: Make Your Own Bagels
I’m not going to say it's impossible to find a good bagel in Chicago. That would be irresponsible. But they are few and far between (Sorry, Chicago; I respect you too much to lie), which means that ...
How to Make it through Winter: A Guide to Making your own French Fries
I rarely eat French fries. When I go out to eat somewhere that most people would typically order fries, say to get burgers, I’ll almost always forgo the fries, or if the burger comes with them, I ...
You may (but probably don’t) recall from one of my previous blog posts that I love winter. While before I just had my own nostalgia to draw on to try to convince you to join me in my abject enjoyment ...
How To Not Go To the Hospital: A Guide To Cutting Avocados
In case you find yourself in need of a break from all the ‘Holiday Gift Roundups’ or ‘what to do with all those leftovers’ articles, I figured I’d share a practical a-seasonal guide for something I ...
While it is probably inadvisable to risk alienating large swaths of your audience in the opening paragraph, I’m going to admit something: I love winter. The cold weather lets me show off all my ...
