Hugh Amano

Hugh cooked all throughout college, but never took it seriously as a career until he used his newly earned English degree to get a job...in technical writing. Realizing that wasn’t the gig for him, he immediately headed away from the cubicle, completed a Culinary Arts degree at New England Culinary Institute and spent the past decade in Chicago cooking, cheffing, consulting on new restaurants and teaching...and always writing about it. He started Food on the Dole in 2008 as an outlet for his desire to present food as understandable, accessible and flat-out doable for everyone. His approach expresses ideas, passion and inspiration--with a belief that everyone can cook.