Max Goldstein began his journey in 2010, entering the Culinary Arts Program at Jefferson Community and Technical College in Louisville, Kentucky when he was 19 years old. After his first semester, he opened a farm-to-table catering company called Village Green LLC, which provided both goods and services to the community. He conducted many cooking demonstrations at farmers markets throughout the city, supporting local farmers and teaching the attendees. In his last semester his mother lost her battle with Leukemia and, upon receiving his Associates Degree in in 2012, he closed Village Green LLC.

During the following six months he prepared for the transition and moved to Israel, where he learned about his heritage, worked in sustainable agriculture, extended his understanding of “farm-to-table”, and joined the Israel Defense Force. He served his time in the military as a tank driver and spent a total of three years in Israel before deciding to move back to the United States.

In the fall of 2016 he continued his education at Western Kentucky University, double majoring in nutrition/dietetics and horticulture while heavily involving himself in student organizations, campus activities, and the community. During his three years at WKU, he was the president of the Horticulture Club and the President of Phi Upsilon Omicron, in addition to being on the board of several other organizations. He worked as the gardener at the Office of Sustainability and spent many hours volunteering at the Boys and Girls Club of Bowling Green where he taught, gardening, cooking, and nutrition classes. In 2019, he graduated with two degrees: one in Hospitality Management and Dietetics and the other in Agriculture (Horticulture).

Upon graduation, he applied for and was matched to a dietetic internship at the University of Hawaii at Manoa, where he spent a total of about ten months working throughout the islands of Hawaii and studying under many different dietitians at numerous facilities. During that time he was supervised for over 1000 hours of community, WIC, foodservice, inpatient, and outpatient services learning the ins and outs of dietetic practice. After completing the internship, he moved back to his hometown of Louisville, Kentucky where he is in the final stages of becoming a registered dietitian, studying to pass the CDR exam.

Max is extremely passionate about everything from farm to body, (i.e. agriculture, culinary arts, and nutrition). He loves working with and teaching children, teens, and adults and has had many partnership opportunities with different schools and organizations teaching topics such as home gardening, cooking, and basic nutrition classes.

He enjoys answering questions and is honest if he does not know the answer. If you or anyone you know needs assistance and/or guidance in the areas of cooking or gardening, please do not hesitate to contact him! It would be his pleasure to assist you!