Jump to an author: Chuti | Chris | Peter | JJ | Mike R
Chuti Prasertsith
Chef/Food Critic Wanna-be (aren’t we all?). I’m originally from Bangkok, Thailand, but I currently live in Beantown (that’s Boston for those of you who don’t know).
To me being a good chef means being a good chemist. Great tasting dishes come from trial and error. Not only different mixes of ingredients but also different styles of preparation. I appreciate a meal that takes 30 minutes to prepare as much as one that takes 3 or 4 hours. It’s what’s in the meal that makes it delicious!
I grew up in Thailand with a large (100+) family, and whenever we got together, we also cooked together. It was a big deal for us and I was always the “little helper” in the kitchen. My love of cooking and eating were formed in those early years of my life and fortified while working in both the front and back of the house at restaurants as a young adult. Based on my history, I would have to say my favorite type of food by far is still Thai food, although Japanese and French come in a close second and third.
As Auguste Gusteau famously said… “Anyone Can Cook!” I aim to prove this is absolutely true. So let’s try out some recipes and Dammit… Let’s Eat!
Christopher Prieur
From Chicago by way of Detroit, experiments first by pairing unlikely food combinations, then by fusing entire cuisines in what proves to be synergistic mouth-love, unless you count the walnut-pepperoncini crust for the quiche that he made when he was 20, which you shouldn’t, as it was particularly foul.
Find him on Twitter as fineandandelion, on Facebook , and his book of essays on Amazon, the proceeds for which will be donated to Deaf Community Advocacy Network. Kindle version lives here.
Familiar with QR Codes? Click here to check out my contact info via QR!
Peter
I’m just a typical American mutt of a guy who grew up with really no type of food heritage or exposure to food as a child. Throughout the years I’ve always been curious but also afraid of food. Not exactly a picky eater, but certainly not an adventuresome one.
I started off on Dammit Let’s Eat as just the tech guy but ended up being sucked in and seduced by the other guy’s love of food. To me, food was always just something I ate and never gave much thought to. I hope to change that and learn as I go on this journey. I don’t know enough about food to be a food snob and I hope to bring a decidedly non-foodie point of view to the blog and podcast and share my blossoming albeit novice interest in food with you all.
Contributors
John John aka “JJ”
Since I was a little tike, I’ve always had a passion for food. My Korean heritage coupled with my eclectic traveling background has nurtured an openness and curiousity about cuisines from all sorts of cultures. Also, I have a knack for cooking which really encourages my creative side. If I had to pick a favorite, it would be Italian and, of course, Korean 
Currently living in Austin, TX and truly experiencing a lovely mix of Mexican and German food heritages. I’m a very friendly guy with a warm spirit and big appetite. 
Mike R
I came to this blog through friends of friends and would love to make more friends through this.
I’m a self pronounced foodie working in the food industry, a love of the newest restaurant, a love of cooking, a love of food on tv and reality shows that come from there, a love of cooking gadgets, and a
sense of adventure when it comes to food. I love to seek out good food. And with my living in Atlanta, an up and coming food city, I have a great chance to stretch my legs.
My southern heritage will come out from time to time, especially in the recipes that I will post on here and the restaurants I will visit. I will attempt to foster a sense of cooking for one, sometimes
tailoring my recipes and communications toward that. I had a mother who was a true Southern cook; she had a possibly unhealthy love of butter and mild mistrust of crisp broccoli which did
not change until college (but funny enough, I still love butter). But I did develop my sweet tooth from her, and her love of fresh vegetables and a little of her love for offal.
I want my recently found love of food to show through here, with some hints to my past along with my love of Mexican food (gained from former roommates who told me to seek out authentic food) and British food (owing from my current employer and my travels) to show through
sometimes.
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