10 Questions with ... John Stewart

BRIEF CAREER SYNOPSIS:

At 15, I started interning at our local station in Hillsdale MI, WCSR. I'd rip the AP wire, change the automation reel-to-reels and prep for the morning guy ... anything to get my foot in the door. Don London was my first PD at WJGS/Houghton Lake. After college I was the overnight jock at The Wave in Tampa, worked at 95YNF under Carey Curelop, and segued into a Production Dir. gig with Cox Media where I also got my first PD job. After bouncing to Charlotte and back to Tampa, I snagged the PD's job at KBKS/Seattle in 1996. A year, and five ownership changes later, it was back to Tampa to work for Mason Dixon. Since then I've programmed for WBTT/Dayton, Star 95.7/Tampa, WDJQ/Canton, and most recently was the OM/Content Dir./Imaging Dir. and afternoon-drive personality for Alpha Media/Canton, OH.

1, What do you do to maintain a positive mental attitude and stay motivated?

My wife Dawn got me doing some yoga, and I'm surrounded by a group of terrifically supportive friends, who not only pick me up when I'm down, but are also a motivating force.

2. How are you occupying your time, besides looking for a job?

I spent the better part of September remodeling our basement and doing all those projects around the house that have needed getting done for 15 years!

3. Some people get discouraged or enlightened with the business when they actually step out of it for a while. Tell us your observations from the outside.

I've stopped listening to radio altogether, and it's been good, almost a cleanse. When you work in radio, you listen differently than casual listeners do. PDs also listen differently than a GM or Production Mgr. does. We listen for engaging jock content, the relevancy of imaging/branding of a sweeper or promo and EOM tones. If you're near a radio, you're always working, it envelopes your life. So the best thing for me was to not listen, and decompress.

4. Do you plan on sticking with radio?

Absolutely! My passion is radio, it's in my blood and it's the only career I've ever had or wanted. I believe events in your life happen for a reason and that not having my contract renewed might turn out to be a blessing. There's a bigger, better position, and it's right around the corner.

5. What's the longest stretch you've had on the beach?

Six months was the longest ... luckily it was on an actual beach in Tampa Bay.

6. How will this experience change you when you get back to work?

Being sidelined these past four months has given me an appreciation for doing what I love doing. I miss having that creative outlet on a daily basis. When I return, I'll be well rested ... extra prepared, and ready to attack the competition with a renewed determination.

7. What's the best way to get your foot in the door?

It's all about who you know! Jump on one of your social media platforms and start networking now. Build a relationship with a PD or VP you admire. Share your ideas and thoughts about radio with them. When an opening does happen, you'll already be top of mind for the position.

8. What has been your best resource for finding out about job openings?

Obviously the JOBS page on All Access is #1. Believe me, I get daily notifications from Indeed, MediaBistro, iHireBroadcasting, Glassdoor and LinkedIn, and none of them compare to All Access. A close second for me would be radio and record colleagues. I've built some strong relationships with people over the years and everybody hears things. There's a lot of truth in that old joke, "What's the three fastest ways to spread a rumor? Telegraph, telephone, tell a radio person!"

9. Are the salaries in the current job market are what you expected them to be?

Salaries are all over the board these days; it's hard to determine why some markets are more important than others when it comes to money. I know I've been blessed to be paid what I was in market #139 for the last 15 years. Most of the conversations I'm having now with hiring managers begin with the salary range, because they don't want to get too far down the road in the interviewing process and hit that budgetary roadblock.

10. What is the next job you'd like to obtain?

It's more important for me to work for the right company, and the right boss, than it is to be in a top 20 market. I'd like to be a regional guy overseeing multiple stations mentoring programmers. I've got a keen ear for "good radio" and have always excelled at monitoring a station and working up a S.W.O.T report for the GM or VP.

Care to add a recipe to our On The Beach Cookbook?

Garlic Parm Wings (in the oven!!)

The key to crispy wings in the oven? Removing the moisture then resting overnight.

1. Drying the Chicken wings. Pat them very dry with a paper towel to remove as much moisture as possible. Then set them in the fridge overnight to dry out even further.
2. Baking powder and salt. Baking powder and salt help to draw the extra moisture out of the skin where it can evaporate. Moisture is the key reason why oven baked chicken wings don't crisp up as desired.
3. The baking process. Bake the wings first at 250 degrees F (120 degrees C) for 30 minutes, then turn up the heat and bake another 30 minutes (or until they are cooked through and nice and crispy) at 425 degrees F (220 degrees C).

If you're looking for even more crispiness, turn on the broiler at the very end of the cooking time for a couple minutes. Just be careful to not burn them.

INGREDIENTS

• 2 ½ lbs chicken wings and wing drumettes
• 1 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp fresh oregano, rosemary and thyme chopped (plus another teaspoon for the sauce)
• ½ tsp cumin
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup unsalted butter 1 stick
• 2 large garlic cloves finely minced
• 2 tbsp of your favorite wing sauce
• ¼ cup chicken stock
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp kosher salt
• ½ tsp fresh black pepper
• ¼ cup grated Parmesan cheese

INSTRUCTIONS

• In a medium bowl, mix together the oil, lemon juice, oregano, rosemary, thyme, cumin, salt and peer. Stir with a fork until mixed. Pour over the wings.
• Mix until completely coated, then place in a large zipper baggie and place in the refrigerator for 30 minutes or up to overnight. (Or, simply cover the bowl with plastic wrap).
• Pre-heat oven to 425 degrees
• Place the chicken pieces into the pre-heated oven. Bake for 20 minutes if pre-fried, if not, bake for 30 to 40 minutes, or until fully cooked.
• Meanwhile, in a medium sauté pan, add the butter, hot sauce, chicken stock, onion and garlic powders, salt and pepper. Add in the fresh garlic. Heat gently for about 15 minutes and slightly reduced.
• Remove the chicken from the oven and place in a clean large bowl.
• Pour the sauce over the wings and then add the parmesan cheese and remaining herbs.
• Toss well until all wings are coated.