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
A Catalog of Worthwhile Food Establishments in NYC
Living in upstate New York has many benefits, but a rollicking and vibrant food scene is definitely not among them. No matter where in upstate you might reside, I can pretty much guarantee your ...
The spring is a unique time of year for gathering edible goodies from the landscape. While there may not be as much growing as in the height of summer, there are a great many wild plants that only ...
As you may have noticed, meat prices seem to be getting higher and higher. Every time I go to the grocery store now it seems like it becomes less and less feasible to buy meat (commodity beef shank ...
The Sugarbush Chronicles Part III: Evaporation Station
At the end of the previous installment of The Sugarbush Chronicles, we had collected a good amount of sap and were putting it through a reverse osmosis system to increase the sugar content of the sap ...
Knives are arguably the most essential kitchen tool any cook will use. Even more so than pots, pans or even a stove. There are plenty of dishes made without the application of any heat, but dishes ...
When last we spoke, my friend Derek and I had just finished running the lines for our sugar bush, and had just started collecting sap. Since then there have been a number of developments. A few days ...
Whenever students ask me what my favorite regional cuisine is I always say that its impossible to choose a favorite because blah blah blah… but the real answer is Mexican food. Mexican food is ...
There are a lot of different sweeteners out there. Some are simply sweet with very little of their own flavor like granulated sugar, while others have a strong character and flavor of their own like ...
It seems like all my blog posts in winter are about how you should take the opportunity to treat yourself during these dark gloomy months. If the weather can’t help raise your morale, then maybe a ...
The idea of making something at home that is normally bought ready-made from the store can be very romantic. Its nice to think that the extra freshness, and added “made with love” energy that comes ...
