Bio: Max McCalman launched NYC’s Picholine Restaurant cheese service in 1994 and there he spearheaded the installment of the first temperature and humidity controlled cheese cave in a North American restaurant. He was instrumental in the planning and design of the company’s cheese-themed restaurant, the Artisanal Bistro, and then of the Artisanal Cheese Center as its Maître Fromager and Dean of Curriculum. During this time he authored four books including Mastering Cheese. Max was one of the founders of the ACS Certified Cheese Professional® program and served as committee chair from 2012-2015. McCalman judges in cheese competitions and is a Guest Educator for Cheese Journeys. He is the Director of Cheese Studies for the Institute of Culinary Education. Max rejoined the Artisanal Bistro as its Maître Fromager in 2015.
Statement of Intent: I want to offer my assistance to the cheese industry through greater involvement in the American Cheese Society. I would like to increase the American Cheese Society’s visibility among cheese enthusiasts, among members of the food and beverage industry, and within the cheese community itself. I believe I can help our organization match growing cheese appreciation with enlightening and positive messaging as we continue to strive for quality and safety enhancements. The organization has accomplished a tremendous amount of work on behalf of our industry and I want to offer my experience and energy to help manage the work ahead.