10 Questions with ... Peter Dills

BRIEF CAREER SYNOPSIS:

Started in the event planning arena, then helped my father Elmer Dills, producing segments for his long-running radio show, then got my break from KIEV Radio in the '90s.

1. You were sort of born into the restaurant review business, but when did you know you wanted to follow in your dad's footsteps as both a restaurant critic and a radio/TV host and writer?

Bob Hastings was the General Manager at KRLA/KIEV and suggested that I take my dads place when he went on vacation, they must have liked what they heard I was given a show with Stephanie Edwards.

2. People assume that being a restaurant reviewer is nothing but great food and fun. What are the things people DON'T know about being a restaurant reviewer that might not be so glamorous?

The truth is, it is very low paying and a lot of out of pocket expenses. Long drives for not so pleasant food experiences.

3. What's your guilty pleasure food -- what's your favorite junk food that you think other people might be surprised you, as an educated palate, like or even crave?

I love french fries. Freshly cut fries are my weakness.

4. You're branching out with a podcast at Radio.com. Tell us the details -- what can we expect from the podcast, and how will it differ from your radio show?

Radio.com approached Greg Simms and me about doing a podcast, Greg is a huge foodie; he knows how to cook, I am a huge foodie and know how to go out to eat. Radio includes the listener, while a podcast, which is new to the both of us, is a shorter experience with usually one topic.

5. What's the best meal you ever ate? The worst?

Let's start with the worst, I was asked by the waiter, you want to take it home with you? I said I didn't eat it here I am not going to eat it at home.

The best meal... ahhh, sometimes those are the BBQ's in ones own backyard.

6. The internet brought with it what seemed like an infinite number of food bloggers, and you can add food podcasts to that. As someone who's been a pro at this for a long time, what's your perspective on that? How do you stand out as an actual expert when everyone proclaims themselves to be an expert?

Excellent question!! My joke is that if a restaurant offers to open a can of soup, the bloggers will be there. Radio isn't easy to get into, so I just stay the course, but I will say that that Yelp/Google have made me switch to more of a focus on the food instead of saying that this restaurant is good or bad.

7. In a similar vein, do you think things like Yelp and TripAdvisor, where anyone can post a "review," have been beneficial to the restaurant scene or a problem? (And do you read others' reviews as homework before you go to a place to review it yourself, or do you go with no preconceived notions?)

I use Yelp for for directions and the address. As far as a review on Yelp, that has probably helped many restaurants and made others very mad.

8. Of what are you most proud?

The hustle. It is a tough business of staying relevant with many radio stations only offering pay-to-play; there are actually very few of us just talking about food.

9. Fill in the blank: I can't make it through the day without ____________.

...champagne or a margarita.

10. What's the most important lesson you've learned in your career?

No one will call you. You must do your own show, believe and have a passion, never give up. Block out the noise, but be thankful for the calls!!