Chef Max

Teaches at The Chopping Block Lincoln Square

Chef at The Chopping Block since: 2018,

Favorite class to teach: So far the Neapolitan Pizzeria class. It's the perfect blend of fun and lots of opportunities for in-depth discussion.

Training/education: Self taught through books and YouTube.

Cooking since: 2009

Favorite childhood food experience: Probably just the time my parents invested in making sure my sister and I had good, nutritious food growing up. It's easy to overlook as a kid, but in hindsight I'm very thankful that my parents took the time to teach me to make scrambled eggs, or chicken cutlets, or lemon bars, or any number of other things. Even if it meant I didn't get to taste Lucky Charms until I was in college.

What made you want to become a chef? Cooking has been the only thing in my life, that no matter what else is going on I can't not do. It's the ideal combination of creativity, technique, design, gadget geekery, science, and hedonism that just makes it irresistible to my personality.

What is your signature dish? Can't say that I really have one, but I made a killer batch of carnitas yesterday.

What are the 5 ingredients you can't live without? Salt, maple syrup, really good wheat flour, peak season strawberries, milk and its derived products.

What do you love about cooking? Having delicious food at the end.

When you're creating a new recipe, what influences and inspires you? Mostly the food that my peers are making. I use Instagram to keep up with chefs all over the world, so I can see what my friends or the chefs I admire are working on. That combined with whatever food is at the peak of its season often inform my ideas.

What advice would you give a new cook? Have confidence. Success in cooking is at least 50% confidence.

Where are you from? Ithaca, New York