September 12, 2018
by ChefJohn
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Are you prepared for a week without power? Here’s my tips to help your restaurant survive Hurricane Florence. Tonight. Cook and serve whatever you can. Offer to-go meals, half price specials, whatever it takes to move your food. When … Continue reading
September 8, 2018
by ChefJohn
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It’s inaccurate. As in it never happened. In the first place, who could’ve survived such an experience? Can you imagine how inhospitable the belly of a whale actually is? A large whale such as a humpback, must have gallons and … Continue reading
August 14, 2018
by ChefJohn
1 Comment
“Chef Malik, would you like to come to California and cook with me this summer?” Her French voice crackled with sincerety and authenticity and I can remember thinking this could only be one particular woman on the other end of … Continue reading
July 30, 2018
by ChefJohn
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The go to model in today’s restaurant business typically features counter service, no matter how grand their culinary aspirations. The restaurant industry has never been static and in the last five to ten years it’s really had an overhaul. I’d … Continue reading
June 18, 2018
by ChefJohn
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“Too many broken hearts have fallen in the river Too many lonely souls have drifted out to sea You lay your bets and then you pay the price The things we do for love, the things we do for love” … Continue reading
June 16, 2018
by ChefJohn
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The sweat is stinging my eyes, rolling across my lips, drenching the back of my neck, and clouding my glasses. My heart is thumping along at 175 beats per minute, a few beats over my recommended maximum, and I’m fighting … Continue reading
May 9, 2018
by ChefJohn
3 Comments
When we lived in the suburbs, I really enjoyed cutting the grass and maintaining the landscaping. Our previous homes in Greenville had traditional lawns. One big square of grass in the front, and one big rectangle in the back, each … Continue reading
February 17, 2018
by ChefJohn
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After four days of wonderful authentic cuisine and beverage in Mexico’s Yucatan peninsula, the most telling plate of food of our entire visit came after spending three hours in Cancun’s airport. We were hungry, we still had another hour and … Continue reading
November 1, 2017
by ChefJohn
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Quiet and cold from November’s chill This house now waits for warmth and voices to fill Its once boisterous halls where grandkids held court And aromas of bacon and coffee mingled with tales of youth and sports “It’s never easy” … Continue reading
October 16, 2017
by ChefJohn
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Robert’s grip was as strong as steel. His heavily tattooed arms were as thick as my quads and in his grip I felt helpless. You see, Robert was a convicted murderer and even after spending almost four days with him, … Continue reading