Hugh Amano
cook. eat. relate.Last updated: Mar 18, 2013
Contact Information
- hughamano@yahoo.com
More Details
- Hometown
- Gunnison, Colorado
- Current City
- Chicago, Illinois
Summary
On the heels of unemployment, I created Food on the Dole as an outlet for my desire to present food as understandable, accessible and flat-out doable for everyone. I use my experience as a chef to color my experience as an eating human being in an attempt to influence reader to approach food from a different standpoint--one of thoughtfulness, respect, and understanding, while still encouraging playfulness and joie de vivre. Most recently, I created the Food on the Dole Salon: a series of events--part lesson, part underground dinner, all community--designed to bring people together to cook and discuss food together in an intimate environment, bridging any gap between the cook and the diner, the eater and the creator.
Work Experience: Culinary
Behind the Line: Hugh Amano
-
Background (22% complete)
From childhood influences through career development to that “aha” moment -
Your Career (3% complete)
Education, experience and the future -
On the Job (8% complete)
Life behind the stoves or bar — and on the front lines -
State of the Industry/Trends (7% complete)
Insider insights on today's "hot plate" issues -
Inspirations (12% complete)
The people, food and beverage, culture and experiences that drive all that passion -
Philosophies (16% complete)
Thoughtful takes on all things culinary -
Favorites (2% complete)
Personal preferences — the order of the day -
A Little Bit of Fun (7% complete)
Everything from eating habits to playing media to bikes and body ink -
Off the Clock (4% complete)
Dining and drinking, home and hobbies, vacations and volunteering… the pros take time off -
Help for Home Cooks/Bartenders (4% complete)
Industry pros help home cooks and bartenders get it right and expand their repertoires