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
Chicago’s Finest Eateries
Working at The Chopping Block, one of the most common questions I get asked as a chef actually has nothing to do with cooking at all. Guests always want to know “What’s your favorite restaurant?”
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 ...
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 ...
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 ...
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, ...
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 ...
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 ...
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 ...
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 ...
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 ...
