John Segura
School
University Of Texas At San Antonio
Expertise
Beer And Wine, Gelato, Brunch
- His poetry was published twice in his alma mater's literary review, The Sagebrush Review.
- In 2010, he won the Leal Art Gallery Creative Writing Scholarship.
- One of his articles gained praise from the author of "Lockwood & Co.," Jonathan Stroud.
Experience
After college, John spent most of his time in kitchens and has done everything from prep work to being a head chef. However, he's always had a passion for writing, eventually leading him to pursue it professionally. Aside from his work with Today Meal, he's also a freelance movie and television features writer for Comic Book Resources.
Education
John has bachelor's and master's degrees in English from UTSA and an associate's degree in culinary arts from the California Culinary Academy.
Today Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
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Stories By John Segura
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There are quite a few ways to fix a broken vinaigrette, some more complicated than others, but the best way is almost too simple to be true.
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Spirits can degrade if not kept correctly. So, to protect your whiskey's quality, it's important to know how to store it like a true connoisseur.
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Often, people avoid cooking salmon because of the difficulties regarding the protein's texture. Yet, there's a trick to getting crispy pan-seared salmon.