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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

Duck Confit is Easy, Actually: Part Two

  Welcome back to another exciting installment the story of how to make your own duck confit. In my previous post, we walked through the simple steps required to get your duck leg confit to the point ...

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Duck Confit is Easy, Actually: Part One

  In my experience, many people tend to think of French food as "fancy" food. It's true that a lot of classic French preparations are complex or labor intensive, and it's easy to think that because ...

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The Best Dish for Clearing Out Your Fridge: Fried Rice

  Fried rice has a lot going for it. It's fast, it can be made with just about any set of ingredients, it's cheap to make, and—above all—it's totally delicious when made well. Unfortunately, I find ...

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Green Tomato Chutney

  The time has finally come for most of us in the northern U.S. to harvest the last of what we can from our summer garden. Personally I pushed it as far as I could (to the extreme detriment of our ...

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The Best Home Deep Fryer is Your Wok

  That’s right, more wok content. If you’re a devotee of The Chopping Blog, you may be familiar with my previous work regarding the most versatile pan (that should be) in your kitchen: the wok. In my ...

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Cheese Trials Part Two: Burrata

  Previously on Cheese Trials: I decided to try my hand at cheese making, something I’ve never really attempted before aside from the very simple ricotta that many cooks learn to make at restaurants. ...

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From Seed to Mug: Grow Your Own Tea

  Now that we're coming to the end of summer I keep hearing people talking about ‘spooky season’. Well, I love All Hallows Eve as much as the next ex-goth, but there’s something that I look forward ...

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Top Five Books for Aspiring Chefs

  As a self-taught chef, I quite literally wouldn’t have a career if it weren’t for food and cooking books. There are few resources as important in developing an understanding of the different ...

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The Power of Fresh Powder

  I talk a lot to students about the importance of using fresh spices. So many people have little plastic jars of ground spices in their pantries that could be half a decade old or older. At that ...

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Liquid Air Conditioning

  This time of year a few things are true: it’s hot, too hot to cook certainly; if you have a garden and made the mistake of planting mint, it has gone absolutely berserk; and sometimes everyone in ...

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