Who’s this random guy behind the scenes of the blog, you ask? Well, you’ve come to the right place to find out.
My name is Dennis Chu and I am an aeronautical engineer currently working in central Florida. I love to cook and I love to eat, with both activities helping to fuel the contents of this food blog.
In the past, when people would ask me for restaurant recommendations, I found that I was only naming off chain restaurants. So, in an effort to seek out and sample those local restaurant spots, this food blog was born. Now, it’s a great avenue for me to continue finding those local eats and documenting my food journey both locally as well as on my travels.
When I was 5, my mom got me this kids’ cookbook from Barnes & Noble that I used to read endlessly from cover-to-cover. It was an awesome book, filled with these recipes and all this artwork. My mom even tells me that the cookbook helped me improve my ability to read and speak English (I spoke Cantonese growing up). I always remember how much fun I had baking recipes from that cookbook, whether it be muffins or brownies or cookies, and that love of making food continued on as I began to watch my dad cook dinner during the weeknights. You could say that I went from mixing bowls and the oven to frying pans and the stovetop.
For a good chunk of time as I went through elementary school and middle school, I watched (and helped on occasion) my dad cook or my mom bake. After a while, I starting watching more shows on the Food Network and learning more about cooking techniques and different ingredients to use for various dishes. And then, one day, I stumbled across a cooking competition show on Bravo called Top Chef. Mise en place, creme fraiche, apple cider reduction… say what? My natural culinary curiosity caused me to look up a lot of the terms I had heard on the show and helped to expand my cooking knowledge. After all that, I started to get really excited about getting into the kitchen and cooking.
Ever since then, I have been trying my hand at various dishes and consistently working at improving my technique. I believe that food is a journey, an experience. It is something that can be taken with anyone, at anytime, and anywhere. It is a universal language that is spoken around the world in a variety of different ways, and it is also an avenue upon which you can express yourself and give back to your family, your friends, those that surround and support you. It is a part of this philosophy that I am always working to push my limits and to try new things, whether it be attempting to cook a new dish or sampling a new restaurant (or cuisine) for the first time. By broadening my horizons, I hope to widen the scope of how I cook and what exactly I can bring to the table.