"It's Only Food" Blog at Allrecipes.com (5/2011)

"It's Only Food"

 
May 27, 2011 10:34 am 
Updated: Jun. 11, 2011 8:52 am
As a father and son of a father, there is nothing better than a lawn chair, a cold beverage and a grill full of hot coals.  Dad’s love to cook meat outside; it must be a primordial instinct left over from when we lived in caves and chased wooly mammoths.  Nothing beats a good grilled piece of… MORE
 
 
May 10, 2011 4:21 am 
Updated: May 18, 2011 11:27 am
Hello fellow chefs, I would like to see what all of you would call your easiest, quickest dish that can be made.  I am not talking about toast either.  And since there are those out there who can screw up a grilled cheese, add a bit on how it is prepared and why it is so… MORE
 
 
May 4, 2011 2:04 pm 
Updated: May 5, 2011 1:59 pm
I was in Oregon to pay my last respects to the woman who gave me my love of food and my infatuation for an industry that I have been in for the better part of my life.   My mom was a dietician by trade, and retired from the VA hospital in Roseburg, Oregon as the Chief of Dietetics.& MORE
Mom in the paper
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John Politte

Home Town
Leavenworth, Kansas, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2009

Cooking Level
Professional

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Walking, Fishing, Reading Books, Music

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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
 
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