jon soileau

We all love it.  That little treat at the end of the meal that those with a sweet tooth wish would happen at the beginning of the meal.  Dessert.  And as an end to our series for Food Friday's with Jon Soileau, we decided that dessert is a great way to set it off perfectly...

It's not what you think.  What it is, is eating and using organically raised or natural foods.  Personal Chef Jon Soileau talked about the benefits of grass fed beef, free range chickens or heritage pork and other things. Soileau defined the idea of organically raised and natural food as a situation where animals are raised in a setting that is what they were born to be...

You probably already do it without even knowing it.  We all infuse flavors into our food.  It is simply adding a flavor to something that isn't there to begin with.  Personal Chef Jon Soileau tells us that it is easier than what you think...

It's a Food Friday and today we talk with Personal Chef Jon Soileau about a debate that has been had in food circles for a long time, fresh food or packaged food?  Soileau said, The beauty about cooking is that you have to make compromises...

Another Food Friday brings us a conversation with personal chef Jon Soileau.  Today, he told us about sourcing food.  That can be broken down into the Farm to Table movement, where restaurants can get with local farmers to get their produce and other items that they serve...

We talked about taking the time to make your own dressing on today's program.  Personal Chef Jon Soileau said, If you get yourself involved in making some of these things, you're really gonna wanna try what you've made.  You'll find that some of the things that you did not care for as much before, you can learn to appreciate more because you are involved in putting it together...

It's a Food Friday and on today's edition of the show, Jon Soileau talks about how you need to use balance in the way that you cook.  Soileau said that many young chefs have made the same mistake, using lots of different ingredients in food to make a statement and have people remember them...

Today we had Personal Chef Jon Soileau tell us just how easy and fun it can be to use fresh herbs when you are cooking.  He brought samples with him and told us what each can be used for.  As to why to use them, Soileau said, Using them adds an element that you can't get out of a dried herb...

Food Friday has come around once again and our topic is one that might surprise you.  Personal Chef Jon Soileau talked about just how easy it is to create a stock or base for a soup or sauce from things you didn't realize that you already have...

Personal Chef Jon Soileau talks about grilling inside your house and using that time to bond with loved ones.

Personal chef Jon Soileau was back Friday for his weekly conversation, this time with Carol Ross who was filling in for Jeremy Lawrence on the Afternoon Drive Home, chatting about food and fun and giving us some of his experience. In this conversation, he provides tips for making your Fourth of July cooking fun and memorable...

You wouldn't think that bacon would be this sweet, but Personal Chef Jon Soileau has created a treat for us that has a salty sweetness that is surprisingly good. We started with Southern Comfort Candied Bacon and then built sundaes that feature the bacon, along with Buttered Popcorn Ice Cream, Homemade Bittersweet Chocolate Sauce and Salty Stout Caramel...

Jon Soileau is a personal chef and a guy that knows and plays with food.  He joined us on the Afternoon Drive Home with Jeremy Lawrence to talk about his background in food and what his plans are to tell people about what he knows.  He'll join us every Friday to chat about food and fun and give us some of his experience...