Chef John O’Neil began cooking at the age of three when his mother caught him at the gas stove making “eggies” while standing on a chair. “I almost burned the house down,” Chef John says. “But, I’ve been interested in cooking all of my life.”
His father worked as a cook during John’s youth. They didn’t have much money, so special occasions were celebrated by preparing a meal from scratch together at home. “My father taught me how to make homemade pasta and ravioli,” he says. “Those times are some of my fondest memories as a child.”
After his honorable discharge from the Navy, and working in kitchens in the Phoenix area, John graduated from Scottsdale Culinary Institute and began chef-ing in kitchens from Arizona to Texas. He has over 20-years chef experience.
Accustomed to using herbs and spices in cooking, the first time he used a couple of drops of lemon essential oil in a vinaigrette dressing, he was a solid believer. He continues to be amazed at how the concentrated essential oil drops can bring flavor to old recipes.
Next, he used peppermint essential oil to make peppermint brownies. Mint brownies never tasted so good. He started putting essential oils in every dish he tried. He learned that, for some of the oils, less is more; where with other oils, the stronger flavor really adds a unique quality to the dish.
He gathered his best recipes using essential oils to bring you in this book.
You can find Chef John on YouTube with his video-blogging channel (@ChefJohnOneil) and on Instagram (@chef.john.oneil) and on Facebook (@chefjohnoneil) where he posts about food, barbecue, and everything in between.
His website is www.chefjohnoneil.com.