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 Daisy Blooms in Winter
We’re in that time of year when we could all use a reminder that yes, in fact, summer will come again. In my mind one of the best glimpses of summer is the Margarita. A cocktail synonymous with good, ...
A lot of people make a big show of saying they “don’t like pancakes” or that they “prefer waffles” as though they were somehow mutually exclusive. Well call me very lame (as many do), but I think ...
As a professional chef, and all around human person, I have tasted a lot of pastries in my life. They are pretty much all amazing, but there is one that I tasted recently that will live in my memory ...
Turkey may be America’s most tolerated meat. Where people relish a thick juicy steak, savor a sweet rich pork chop, and crave the comfort of roast chicken, eating turkey is regarded with the ...
Every now and then it can be good for a person to take a short hiatus from drinking highly caffeinated coffee every morning. Like, for instance, if you find your entire body vibrating like a tuning ...
“You should only touch your steak three times; once to put it in the pan, once to flip it, and once to take it out of the pan.” This oft repeated mantra is one of the most frequently peddled bits of ...
A Laid Back Photographic Guide to Campfire Cooking
It’s the middle of August and you know what that means; time to hastily plan last minute camping trips that you have put off all season because you can already almost feel the chill of winter’s ...
Conventional wisdom tells us a lot of things when it comes to cooking: searing meat seals in the juices, salt your water to make it boil faster, don’t cut raw meat on a wooden cutting board, add oil ...
Now that it seems warm weather has finally taken root here in Chicago, we can enjoy all the new flavors that warmth brings. A new season of fruits and vegetables is certainly an exciting prospect, ...
Previously on The Advantages of Charcoal Grilling Part I: we learned about different types of charcoal grill, how to start the charcoal, how to elevate our grill grate, and we learned about the ...
