Food writer and columnist Chuck Martin has a B.A. in journalism from the University of South Carolina and a M.A. in journalism from the University of Missouri. He attended culinary school at Johnson & Wales College in Norfolk, Va., and apprenticed at The Trellis restaurant in Williamsburg, Va. Before coming to the Enquirer in 1994, he wrote free-lance restaurant and food stories for the Virginian-Pilot in Norfolk, Va.
His column philosophy: "Although I often write columns about the how-tos and other technical aspects of cooking, my favorites are about people who cook (and sometimes the people who eat). These range from flashy restaurant chefs to grandmothers who make the best mac and cheese.
"I believe stories about people are the most. interesting. Not everyone knows how to cook or even wants to cook, but just about everyone loves to read about other people doing it."
E-mail: cmartin@enquirer.com; phone (513) 768-8507; fax: (513) 768-8330; mail: Chuck Martin, Food, The Cincinnati Enquirer, 312 Elm St., Cincinnati, OH 45202.
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• Sweet on sweet potatoes Oct 14
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• Wild mushroom stew satisfies craving for fall Sep 2
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• German-style recipe preserves tomatoes' sweetness Aug 19
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• Kiwi raises a question July 22
• So long, chili champ July 8
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• Cookbook characterizes life at inn June 24
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• Many reasons why men become grill guys May 27
• Club members raise glasses to the Maisonette's health May 20
• Granny's pound cake rich in memories May 13
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• May Findlay Market's honeymoon never be over Apr. 29
• What restaurant customers really want: Someone to care Apr. 8
• Immigrants' ingredients make food 'American' Apr. 1
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• Artichokes a chore . . . for somebody else Mar. 4
A R C H I V E :
• 2001
