Max McCalman Bio
From his website:
Maître Fromager, Author, Speaker, Consultant, Educator
Max McCalman is a highly visible advocate for artisanal cheese production, and is renowned as one of the cheese world’s living legends for his expertise, insight and passion. Max is a dedicated scholar of cheese, where he acts as consultant to the trade, judges at cheese competitions and is a frequent guest lecturer.
He was America’s first restaurant-based Maître Fromager. Max’s work takes him across North America and Europe, speaking at conferences and festivals, and most passionately, to explore the dairies and farms that contribute to artisanal cheese making. Max has been conferred the title of Maître Fromager as designated by France’s Guilde des Fromagers.
Max McCalman offers services that cover hosting private infotainment events and seminars encompassing cheese, wine, beer, as well as whiskey and bourbon. His cheese and beverage pairing acumen is unmatched in the F&B world and is appreciated around the globe. Max is also an often called upon expert consultant on for restaurants, events, and trade shows alike.
See “Max On Video” …”Cheese is Good For You!” …and more!
|Mastering Cheesereceives World’s Best Book on Cheese award in Paris at the 16th Annual Gourmand World Cookbook Awards before a multinational crowd of more than 1,300 people.
Mastering Cheese designated a finalist by the prestigious International Association of Culinary Professionals.For further details on Mastering Cheese see latestBook & Press Release pages.
In addition to Mastering Cheese, Max has written two more books on cheese – “The Cheese Plate”(Clarkson Potter Publishers, 2002), which was nominated for awards by the James Beard Foundation and by the International Association of Cooking Professionals.
Cheese: A Connoisseur’s
Guide to the World’s Best(Clarkson Potter, 2005),
an expansive reference on the world’s finest cheeses and their wine pairings, which won a 2006 James Beard Award.
|Max is honored by L’Esprit Alimentaire (French Food Spirit Awards) in NYC. See: FFSA Press Release and Award Speech.|
|Scholarship to be awarded to Certified Cheese Professional (CCP) by Comté Cheese Association. Max to act as Judge. See Details.
|Max conducts cheese related corporate and private seminars, training and speaking engagements, and he offers consulting services for retailers and restaurants.
Contact: firstname.lastname@example.orgTo arrange for Interviews, Television Appearances, or Radio Speaking Engagements, please contact:
Frederik Bohn, email@example.com
© 2014 – MAXVOL, NEW YORK
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as virtual round-table discussions with several Cheese Professionals answering the same question. Those participating include Cheesemakers, ACS CCPs™,Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
List of 2015 Cheese Professionals.
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