Max McCalman was America's first restaurant-based Maître Fromager, and has taught, judged, and lectured about cheese across the world. He has written four books on cheese, including “Cheese: A Connoisseur's Guide to the World's Best,” which won the James Beard Award. Max founded the pioneering cheese programs at New York City's Picholine and Artisanal Bistro. He is an active member of the American Cheese Society, and was one of the founders of its Certified Cheese Professional program, which helped to revolutionize cheese education in the U.S. He has been featured in the “New York Times,” the “Wall Street Journal,” “The Daily Show,” and “Martha Stewart Living,” among many others. Today he is an educator, writer, and consultant who trains private and corporate clients; writes articles, blogs, and books; hosts culinary events and trips; and consults for restaurants, retailers, and cheesemakers. He joined ICE's faculty in 2015.
Courses by Chef Max McCalman
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