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Max

Max
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 Perfect Beginner’s Bread

Baking bread can be an intimidating undertaking for even an experienced home cook. There are so many new variables to consider, and vocabulary to master, not to mention all the different types of ...

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Modernist Boot Camp Sneak Peek

I’ve been working for the past few months on a new boot camp for The Chopping Block all about the expansive world of modernist cooking. Since our first session of this class is coming up this ...

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Sous Vide Basics for Steak and Eggs

Sous vide is a method of cooking that has gained rapidly in popularity with home cooks in the last five or so years. If you’re not familiar, sous vide is a cooking technique by which food is gently ...

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Perfectly Popped Popcorn

Now that we are firmly in the icy grasp of winter, it's finally time to unashamedly carbo-load. Typically all we hear these days about carbs is one slanderous, ill-researched smear after another, but ...

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A Most Wonderful Snack: A Guide to Treating Yourself

When the reality of winter coming begins to set in, and it starts to look more and more like gathering indoors with our loved ones might be a bad idea for the second winter in a row, the importance ...

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Carbonation Temptation

Maybe you’re with me on this: a life lived without carbonated beverages is no life at all. Whether you specifically agree or not, it seems clear humanity as a whole regards adding bubbles to your ...

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Amaro Never Dies

I came late to the enjoyment of bitterness. In my late teens, I had to ease myself into drinking coffee one heaping tablespoon of sugar at a time. It’s not just me though. In the U.S. we have a ...

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New Fruit Just Dropped

Well it's not ‘new’ exactly, but it's an uncommon fruit you may not have run into before. And not exactly ‘just’ since it was first described in western sources by Phillip Franz von Siebold and ...

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I Put Some Lettuce in Hot Water and This Happened

As a self-taught chef, I have always enjoyed watching other chefs and cooks work whether in-person or on screen. Even if I’m just watching something for leisure I will always file away any ...

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Box of Plenty: The Many Benefits of a CSA

Often times home cooks will be curious about what makes restaurant food taste different from home cooked food. This is actually a very interesting question, and there is no simple answer, but an ...

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Most Recent Posts

Crawfish 101: How to Boil, Peel, and Enjoy This Southern Delicacy

  It's the season of the crawfish boil, where flavors are bold, hands get messy, and the...Read more

Spring Into these New Techniques

  Spring has finally sprung here in the Midwest, and I don’t know about you, but I’m ready to...Read more

Fluffy, Flavorful & Dairy-Free: Pancakes That Break the Rules

  There’s a long-standing myth in the brunch world that dairy-free pancakes are, well... sad....Read more

Bite Off More Than You Can Chew

  I want to share a project my wife and I worked on together a few years ago. I felt inspired...Read more

Tasting the Trend: Can Hearts of Palm Noodles Replace Pasta?

If you're anything like me, pasta has always been a go-to comfort food, it's easy, satisfying,...Read more

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