the whole "celebrity chef" thing Archives ⋆ Chef John Malik

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10 Oct Merci Beaucoup, Chef

Posted at 23:15h in Food, Foraging, Great Chefs, New Orleans, the whole "celebrity chef" thing, Virginia Baylor Malik by ChefJohn 0 Comments

“One day, you’re going to be a great attorney.” “Yeah, uh, thanks, Dad.” How could I tell my attorney father that a morbidly obese cook from Opelousas, Louisiana, a man that favored sweet potatoes and pork belly over Filet Mignon, had already set me on my career...

31 Jul A Tale of Two BBQ’s

Posted at 11:17h in BBQ, Food, Men being men, the whole "celebrity chef" thing by ChefJohn 0 Comments

Hudson Denney has just handed me perhaps the most memorable bite of BBQ I’ve ever had. It’s beef brisket; tender as a poem by Byron, more complex than a fine Bordeaux, redolent with spice, smoke, acid, sweetness, and cherry wood overtones. Hudson can tell I’m...

10 Jun “You’re gonna love my stove!”

Posted at 16:06h in Family, Good Friends, Men being men, Root Canals, the whole "celebrity chef" thing, Uncool Machines by ChefJohn 6 Comments

Our friend was leaning into our car window, grinning from ear to ear. Just a week earlier he was the winning bidder for a dinner that my wife and I donated as a fundraiser for our church. His mind was racing with the expectation of...

17 Aug Coffee Cans and Bacon Fat

Posted at 21:59h in Bacon, Family, Food, Other Voices, Stella's Southern Bistro, the whole "celebrity chef" thing by ChefJohn 3 Comments

Paul Fehribach isn’t interested in coffee that comes in a can but he certainly knows how to use a coffee can. At Big Jones, his bustling Chicago homage to traditional Southern cuisine, he is recreating the type of homestead cooking that his great-grandmother pioneered at...

04 Aug From Brooklyn to Bourbon

Posted at 14:34h in Food, Friends, Stella's Southern Bistro, the whole "celebrity chef" thing, Wine by ChefJohn 1 Comment

As a kid growing up in south Louisiana our little town celebrated a smoked pork sausage with a three day fair, the Andouille Festival. We would grill it, fry it, put it on a stick, toss it into jambalaya and gumbo and even award a...

15 Jul The State of the Market

Posted at 16:16h in 33 Liberty, Cool Machines, Food, Peaches, the whole "celebrity chef" thing, Uncategorized by ChefJohn 4 Comments

[caption id="attachment_1131" align="aligncenter" width="300"] Our state market is in an industrial part of town and attracts a cross-section of the community, unlike the newer open air market that seems to attract only the upwardly mobile set. I've noticed this about a lot of the new...

15 Jun The Class of the Field

Posted at 10:56h in Cool Machines, Food, Men being men, the whole "celebrity chef" thing by ChefJohn 3 Comments

“Here’s your lunch and if you’ll excuse me” I announced as I handed the paper plates to Juan and Jimmy. I was serving lunch to two professional racing drivers that I respected and admired yet at that moment I was certain no one wanted me...

12 May I won a Date with Tony Bourdain

Posted at 21:39h in 33 Liberty, Adult Beverages, Great Books, Pinot Noir, the whole "celebrity chef" thing, Wine by ChefJohn 0 Comments

From the Fall of 2006 It’s 7:00 a.m. on a Friday morning and I’m lying in bed watching the ceiling fan as it slowly induces in me some well-deserved motion sickness. At least I am in a very nice bed and the bathroom is only a short...

29 Apr May-Lick or Mah-Lick?

Posted at 23:43h in 33 Liberty, Family, Food, Life, the whole "celebrity chef" thing by ChefJohn 5 Comments

Back in the summer of 2001, Fox & Friends was hosting a Labor Day Cookout show and they invited three chefs to prepare outdoor recipes and somehow or another I made the cut. So I reached out to Bell & Evans Chicken and they wanted in so...

21 Apr The Ageless Appeal of Pinot Noir

Posted at 00:13h in Family, Retirement, the whole "celebrity chef" thing, Wine by ChefJohn 2 Comments

Thomas Torrey, the web and video genius for Senior Living Communities, shot this video of me hosting a Pinto Noir tasting in the dining room of my former place of employment. I loved getting out of the kitchen and doing fun events such as this. ...