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  • The Chopping Blog

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

Here's the Tea

  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 ...

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Flip Your Steaks as Often as You Like

“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 ...

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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 ...

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Stop Using Unsalted Butter

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 ...

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Preserve Summer with Herb Salt

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, ...

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The Advantages of Charcoal Grilling: Part 2

  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 ...

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The Advantages of Charcoal Grilling: Part 1

If I had to choose one method of cooking to use for the rest of my life, I would choose cooking over an open fire without hesitation. A wood or charcoal fire is such an engaging cooking experience, ...

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The Time Machine in your Kitchen

  We are all time travelers. We all go about our daily lives traveling into the future at a rate of one minute per minute. As far as we can tell though, time just sweeps us along toward some ...

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Take Your Happiness Into Your Own Hands: Make Your Own Bagels

I’m not going to say it's impossible to find a good bagel in Chicago. That would be irresponsible. But they are few and far between (Sorry, Chicago; I respect you too much to lie), which means that ...

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How to Make it through Winter: A Guide to Making your own French Fries

  I rarely eat French fries. When I go out to eat somewhere that most people would typically order fries, say to get burgers, I’ll almost always forgo the fries, or if the burger comes with them, I ...

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