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
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 ...
I woke up on this day with plans for a couple of kitchen projects, but a mid-morning delivery from a nearby friend inspired an expansion of the plans. We had recently visited her new home on ...
The last year (or so) has been unique in so many ways. Most of them are bad ways. Pretty much all of them. However, one of the good things was that many of us found ourselves with enough free time ...
We are finally past the spring of deception and third winter which means we are inching ever closer to True Spring here in Chicago. That means that even though there is still snow in the forecast, ...
You know, for a minute there I thought we might never see each other again. It has been over a year since my last blog post was published on The Chopping Blog, and what a year it has been. We’ve ...
There are few dishes as shrouded in mystique as the venerated French omelette. Egg cookery in general but especially the ability to make a French omelette has been used as a metric to determine a ...
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 ...
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 ...
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 ...
