In college, my roommate was studying Culinary Arts (he’s now the Chef De Cuisine of the Green Zebra in Chicago) and encouraged me to take a culinary fundamentals class. I was hooked. I loved everything about it and decided to take Culinary Arts on as my minor degree, with the goal of becoming a food writer once I graduated. It seemed like the perfect fit for me and I just knew it was gonna happen.
Along comes graduation in 2009, right as the reality of the recession was setting in across the nation. I started applying to the jobs I wanted, where I could write about food. After some time I started applying to jobs I would enjoy. Writing jobs, not necessarily about food but maybe I could get there. More time passed, and I found myself applying for jobs I could do, because I felt trapped in my current circumstances. At the time I was managing a cell phone store, and I even began applying for other retail managerial positions, simply because they were a step up in pay and we were expecting our sweet little Greta.
It was a frustrating time, but out of it came some great opportunities. It was during this time I applied for a conference planning position, which ended up being my first real job out of college. And what started as a conference planning gig eventually turned into a position in digital marketing, which is the field I’m in now and is something I never knew I’d love so much. But food. Food has always stuck with me and that dream of being a food writer (on a more grand scale) remains.
To me, food has always been about relationships. When I was an awkward teen with no friends, I spent hours in the kitchen with my angel mother. She made it her priority to cook dinner for our family of 10 (I’m the youngest of 8 kids) so we could sit down and talk to each other over a home cooked meal. And even though the food we ate was simple, (had to stretch those teachers’ salaries) it was always more about the people around the table. I think this is one reason why Jules and I enjoy having people over as much as we do, and why I love to share my recipes. Because even though you all can’t sit around our table, I love the idea that we can still have dinner together in a way. And I love to share my food with as many people as possible.
Well, along those lines I have some exciting (for me) news. I’ve been asked to join the Char-Broil Allstars team!
What does this mean, exactly? Well, I’m a contributing blogger to the Char-Broil LIVE blog. Every month I get to share a post on their site and talk about food, specifically grilling (my favorite kind of cooking). I’ve been using Char-Broil grills for years now and our long time readers already know I think they’re the best (Tru-Infrared, baby). So this is a great partnership for me, and I hope it becomes helpful for you, as well.
My first post as a Char-Broil All-Star has gone live today on their blog. I’m super excited to have another audience to share my love for food with, but I’d love for you all to read it as well. They really want to help people enjoy the experience of grilling, and not just give them recipes to follow, which is what I’m all about. I hope you’ll join me over there once a month, as well as here on our blog (yes I’ll still be posting here) as I continue sharing something I love to do.
Today I wrote about grilling winter vegetables and how to make these super delicious Brussels Sprouts:
Bonus: as a reader of our blog, I can pass a 15% discount to you for anything Char-Broil. Grills, tools, smokers, fireplaces – you name it. So with Spring coming up, head on over to their site and take a look and use promo code B15CLJ upon checkout.
Our wood grain Shaker cabinet fronts were designed for busy, high-traffic homes like ours. Clad with durable textured thermofoils, this line is compatible with Sektion, Akurum, Godmorgon, and Besta cabinets from IKEA. It's the perfect, practical way to add the warmth of wood to all the rooms of your home.
We have teamed up with Loloi to create a line of rugs that are as affordable as they are beautiful. This collection houses a great mix of traditional and modern rugs, in cottage-y colorways, as well as vintage-inspired beauties that you’ll want to roll out in every room.
We partnered with Stuga on a line of hardwood floors — The Ingrid is really livable, and the color is very neutral. It doesn’t lean warm or cool, it’s that just right in-between. We have really loved putting it everywhere in our house. It’s the best jumping-off point for design, no matter your interior style. In addition to being beautiful, Ingrid is really durable — we have three kids, and we always have a home construction project going on. Ingrid stands up to it all.
SHop all
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A reader recently asked me if I’m starting to fully embrace traditional style and whether we still consider our house to be a “modern Colonial” and why. It was a really great question and so timely — I had really just been thinking about my approach to this home and how my style has changed […]
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Chris, I enjoy your posts so much! My husband and I made homemade pho because of you. You gave us the courage! :)
That’s what I love to hear! So glad you made a go of it.
The Green Zebra! We love that place!! Good to know there is a connection…sort of. I mean you have never met me (although I know Julia) so it’s the whole six degrees of separation thingy. Congrats on the blogging!
Total connection! Next time you go, tell Chef Jon “hello” from me. :)
Congratulations! Chris Loves Julia has become one of my daily “must check for new posts” over the course of the past year. I so love the blend of your family’s great style, cooking tips and recipes, and occasional personal posts. This is such an exciting development! As a serious lover of food writing myself, I’d love to see a post on your favorite food writers – books, blogs, chefs, etc… Thanks for sharing your talents with us!
Thanks Katie!
It’s really great . After enjoy the food you can tell us your feeling .
Congrats on the new gig.
I have to tell you that I made a roast awhile back and threw in some tomato paste and a glug
(that is an official measurement) of balsamic vinegar at the suggestion on your roast post. MAN!
It kicked it up to just the right level of deliciousness. I pretty much licked the plate!
Tomatoes and balsamic vinegar are so good together. You can use them in so many dishes, but a pot roast is one of my unexpected favorites. :)
That’s great Chris! I really enjoy the posts you write for this blog. I entertain often, and I also have a big family (5 kids between 12-3), so your style resonates really well with me. Thanks for Ll the inspiration!
What a nice comment, thanks so much Debby. :)
I love writing about food too. I find recipe writing extreamly time consuming though. I picked up a Char-Broil this year with infared when I moved back to the US. I love it. Our favorite thing to grill is Kebab of any sort.
I totally agree on the recipes. They just take so long, haha.
So so great, Chris! Congrats!
I’m really excited for you, and for me! Ive been a CLJ follower for several years and I’ve come to love the food posts best. Chris you come across as so authentic and non-pretentious. Plus, we share a love of all things Alton. Congrats to both of you on the new gig!
That’s so nice of you to say, Barbi. Eating is something we all have in common, and Alton Brown is, indeed, the man.
“Because even though you all can’t sit around our table, I love the idea that we can still have dinner together in a way.”– Well said, Chris. I enjoy the personality you bring to your writing. Congratulations on the new gig.
My husband is in digital marketing, too. Thanks for sharing your background.
Marketers of the world unite!
Ten thousand congratulations! Headed over to read your blog post right now…
Congrats, fabulous news. Do you follow the 66 square feet food blog? This is how Marie started out and well the book was published last year!
I’ve never heard of her blog, but I love the sound of it. I hear a lot of professional journalists get all uppity nowadays because “who are these bloggers and what makes them think they can just start writing? blah blah blah.” Well why can’t they just start writing? It doesn’t matter the background of the author, just that their readers feel connected to them.
Super proud of you Chris! And I don’t know if you were ever a ” awkward teen with no friends!” You’ve always been the life of the party! I’ve always considered you my friend!
Well obviously I was friggen cool in High School. It was the early teen years that were a bear. ;)
Congratulations! How exciting to be able to follow a passion. I went over and read the blog and I’m now craving those Brussels sprouts.