It may be hard to believe, but ICE instructor Max McCalman鈥檚 passion for cheese did not spring from a childhood in France, Wisconsin or another dairy-rich region.
In fact, growing up in Brazil, it was his lack of access to cheese that first sparked Max鈥檚 insatiable curiosity. With a diverse academic background in foreign languages, organic chemistry, and European history, Max is uniquely qualified to approach the subject of cheese from a wide range of perspectives. Throughout his early career in the restaurant industry, the self-taught ma卯tre fromager read and researched his subject voraciously, until a unique opportunity at the Upper West Side's Picholine restaurant placed him at the head of one of the city鈥檚 most innovative cheese programs. Since then, Max鈥檚 career has thrived as a scholar, consultant, author and educator. With under his belt, an ongoing column in Cheese Connoisseur and a forthcoming cheese and wine pairing app, Max is among our generation鈥檚 most influential voices in the field. He even earned a 2011 award for the 鈥淲orld鈥檚 Best Book on Cheese鈥 at the annual Gourmand World Cookbook Awards in Paris.
In turn, Max has established a path for the recognition and certification of his fellow cheese connoisseurs. In 2012, he was instrumental in ushering in the long-desired American Cheese Society (ACS) . Since then, more than 400 professionals have established their expertise and transformed that skill into an incredible range of entrepreneurial opportunities. Drawing from the ACS鈥 , Max鈥檚 new six-session course at ICE is the ultimate immersion into the world of cheese, offering instruction in its making, classification, merchandising, nutrition and tasting. For the ambitious enthusiast, current food professional or aspiring career changer, it is an incredible opportunity to train your palate and explore the traditions, myths and allure of one of the world鈥檚 most beloved foodstuffs.
to register for cheese courses at ICE.
