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
Getting the Most from Your Meat: A Cookbook Guide
In fine dining circles, being very into meat has fallen a bit out of fashion. It’s much cooler at the moment to have a maniacal focus on vegetables or seafood—particularly fish[1]. I bet if you ...
If you were to compare the number of times my wife asks me to make ramen versus the number of times I actually do it you would end up with a ratio of something like 60:1. That's because when she is ...
Retrospectives are in abundance this time of year, and understandably so. It's in our nature to want to look back at the year to remind ourselves of everything that happened. As I get older, I find ...
The time has come once again to start steeling ourselves for the icy embrace of winter’s dark dawn. It’s easy to let the weather get to you around this time of year, not to mention the fact that it ...
I want to state right at the top that this post is going to have graphic images and descriptions of whole animal (deer) butchery. From right after slaughter in the field all the way through hanging, ...
The Whole Fish Trilogy: Books to Level-Up Your Seafood Game
I grew up in a small town in upstate New York that didn’t have much access to seafood in general, and I don’t think I’d be exaggerating to say virtually no access to truly good seafood at all. I ...
I think a lot of times when chefs travel they long to visit local markets and see what kind of excellent produce can be had in an area they don’t usually get to source from. Often times, however,—at ...
Gluten free baking has been on my mind a lot recently. Not because I’m gluten free myself. Personally I believe gluten is a miracle protein with attributes so close to magic that all the powers of ...
Okay, everybody I’ve got some really good news. Despite what all of the displays at grocery stores, hardware stores, big box retailers, and drug store chains have been peddling for the last two to ...
There has been a slow uptick in the last 15 years or so in people interested in finding wild edibles in the landscape around them. From my perspective, this stems from the trend of featuring wild ...
