Chef Max LLC

11/02/2024

07/14/2024

07/14/2024

07/11/2024

All local and growing wild this time of year 😊

06/16/2024

Incredible 72 hours with 11 events! 🎉

My team and I nailed it with 900 breakfast burritos, 450 boxed lunches (crafted from scratch), fajitas for 150, 160 small plates paired with wine, a fun mashed potato volcano with Dino nuggets and broccoli trees 🥔🦖, a night of delicious appetizers, and ending on a high note with prime rib. 🍖

Wish we had more pics, but we absolutely killed it! 💪

06/15/2024

04/04/2024

I am looking to hire 2 sanitation experts and 2 line cooks, to my staff! We are a face paced, scratch kitchen right off of Cedar creek lake @ the Cedar creek country club! Please call 903-368-3795 for more information.

12/11/2023

Discover the power of nature's pharmacy! 🌿 From soothing lavender to immune-boosting echinacea, explore a variety of herbs and their medicinal uses. Follow along, to learn how these natural wonders can support your health and wellness journey.
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12/08/2023

🎄I’ve got some time off work, so I’ll be baking non-stop all weekend and through the next week. All goods made with from scratch butter, crust, custards, and purées with whole, premium ingredients such as semolina flour, pure cane sugar, Madagascar vanilla, farm fresh eggs, and 💯 Cocoa.

🎁 Embrace the spirit of giving this season! When you purchase four pies, choose any business in Canton, and I’ll hand-deliver a complimentary pie, courtesy of you, spreading joy with every slice! 🥧✨ Let’s share the sweetness of the holidays together! 🎄

All products are clean, organic, non-GMO, and dye-free. Get ready for a flavor explosion of homemade goodness! 🍰🍪✨ Who's excited for a taste of holiday magic? 🎅🌟 🍰🌟 🍫🥧

Hand Made 9in Pies - $25
Buttermilk
Chocolate Meringue
Chess
Apple
Pumpkin

Cheesecakes - $35
NY
Raspberry
Strawberry
Nutella
Turtle Pecan
Oreo

Cookies - $18 dozen
Triple chip cookie
Oatmeal raisin
Peanut butter
Traditional sugar
Dipped Oreos

Delivering daily in VZCO. Larger deliveries outside of the area, can be arranged 😊

12/01/2023

I've noticed that a lot of recipes have called for Velveeta. Here is my homemade Velveeta Cheese (uses real cheese).

I have made this more than a dozen times and it never disappoints. Very simple to make. I use only the finest of cheese (Tillamook), which probably makes a big difference. Just make sure that you warm slowly and on the stove. Microwaving will make stringy cheese.

*In answer to a lot of people. I have never learned to can, so I don't know if this would work*

A lot of people have asked if you can freeze this. I don't. I use it up within 3 weeks. There are so many dishes to use it in.

To clarify what Velveeta really is:

Alright, now what we’ve all been waiting for…Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. It’s cheese adjacent.

Is Velveeta gluten free?
Though it may not technically be cheese, Velveeta is officially a gluten-free processed cheese product. Its ingredient list does not include wheat or any other source of gluten, so it is perfectly safe to consume as part of a gluten-free diet.

What is Velveeta made of?
Velveeta is made from substances including whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture. It makes you wonder what it must have tasted like before, when it was made from cheese wheel shreddings! Would you still be able to buy it unrefrigerated? Speaking of…

Is Velveeta American cheese?
Velveeta isn’t exactly American cheese, but it’s pretty close. Much like the Kraft Singles, it’s a processed cheese product made with whey, milk solids, and emulsifying agents that give it that perfect meltiness.
Okay, so it may not be actual cheese, but is that really going to stop America from using this decadent, simple stuff in their queso dips, and mac n’ cheese? I certainly don’t think so! So melt a big brick of it down, grab your surfboard and hang ten on a big “cheese product” tidal wave! Surf’s up, people!

HOMEMADE VELVEETA (REAL CHEESE)

Recipe Credit to thespruceeats

INGREDIENTS

1 cup water

1 packet (1/4-ounce) unflavored gelatin

1/3 cup dry milk powder

1/4 teaspoon kosher salt

4 cups grated mild cheddar cheese or a combination of cheddar and Colby

LINE A SMALL LOAF PAN WITH PLASTIC WRAP, LEAVING A FEW INCHES OF EXCESS ON BOTH SIDES OF THE PAN. ALTERNATIVELY, YOU MAY USE SMALLER LOAF-SIZE CONTAINERS.

Put the water in a saucepan and bring to a boil.

Combine the gelatin, milk powder, and salt in a blender and pulse to blend.

Add the boiling water to the blender and immediately pulse a few times.

Quickly add the cheddar cheese and process until smooth.

Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.

Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.

Wrap in plastic wrap and store in the refrigerator. Use within 3 weeks.

11/22/2023

Friendly reminder - if you’re making a 15lbs turkey, you only need to cook it just shy of 4 hours. 3hrs and 45 min at 325°. Cover with foil for the first 2.5 hours and then leave the foil on the wings the rest of the cooking time. Cook w breast uncovered the remainder. Take the temp in the thickest part of the thigh, close to the bone. Temp should read 165°. Let the turkey rest for AT LEAST 30 - 45 min before you cut in to it!

I stuff mine with garlic, onion, lemon, and an orange and make a compound butter with rosemary, basil, thyme, and garlic and rub it under the skin. You can inject it. I’ve done both ways. Baste your turkey at the top of every hour and leave it alone.

Take all the inside out, squeeze the orange and lemon over the top, simmer veggies in a skillet, add a few tablespoons of flour, mix w the liquid in the bottom of the pan, add a bit of cream and butter and you’ve got delicious turkey gravy.

Happy Thanksgiving everyone!!

11/14/2023

A a culinary professional, it boggles my mind, at the things put on the store shelves. We make EVERYTHING at home, from scratch. soybean oil, canola oil, sunflower oil, these things are being put in EVERYTHING now. These are bad fats/cholesterol and it’s being mixed in to bulk up even products you think are healthier options.

Read the label!!!! Here are just a few items marketed healthy, and loaded with heart attacks. “Made with” means that there is probably only a small portion for marketing purposes. The farther down the ingredient list, the less it contains.

Stop feeding yourself chemicals. They’re killing us!

10/23/2023

ONE Cookie Cutter that cuts all the shapes at once… wha, 🤯

10/16/2023

Sometimes Chef max, is just great Auntie Manda, and those days, are the best days! Happy Birthday Alice! I’m so glad I was able to help make your Barbie birthday Bash, everything you wanted it to be!

09/24/2023

We get this all the time. The TABC regulates how much wine goes in to a serving. The size of your glass does not change the portion if you are in a place of business. It can however, greatly effect the overall flavor and experience of the wine, which is why different glasses are used for various varieties
Here is 6oz poured in an 8oz, 14oz, 18oz, and proper 30oz Bordeaux glass. Don't ever do the first one. Even #2 and #3 are pushing it for reds, maybe for whites. For red wines, #4 is proper.