John Kessler is once again The Atlanta Journal-Constitution’s dining critic, a job he held from 1997 to 2005. In the interim he worked as a food columnist, a features writer and a profile writer for the paper. He has won a passel of awards for his writing, a couple of which he actually deserved. Kessler graduated from Williams College in Massachusetts with a degree in the History of Ideas as well as L’Academie de Cuisine culinary school near Washington, D.C. Before he learned how to hold down a job, he taught English in the Kansai region of Japan and cooked in restaurants in Washington and Denver. He has never skydived but did once fall into a Chinese sewer. He lives in Decatur with his wife, three daughters and far too many housepets.
He really likes sushi, eggplant, tangerines, yogurt, crusty bread, pâté and barbecuing unruly hunks of meat on his Big Green Egg.
He doesn’t much care for macaroni salad, canned corn, cheesecake, soft dinner rolls, meatloaf or decorative baking projects that involve blue icing.