About Me

My name is Nathan Hill. I started cooking when I first moved out of my parents' house, and at the time I could barely make boxed macaroni and cheese without screwing it up somehow. At the time I didn't have much of a choice, so I started to teach myself to cook. I watched The Food Network CONSTANTLY, and kept trying new things. Slowly, eventually, I developed into a decent cook. Then I became a really good one - at least according to my friends and family. I find that I really enjoy making things from scratch whenever I can, as it often saves money and increases the quality of the food by quite a bit.

I get joy from cooking something new, and from having my friends and family enjoy my cooking. I like seeing their faces when I get a dish just right. For me cooking is an artistic outlet, as much as the finished product as in the process. I use spices like an artist uses splashes of color, not by any recipe but in bits and guesses. No two dishes are ever exactly the same with me, even when I use the same recipe. I am constantly testing and trying new things, and finding ways to create food from scratch. 

A lot of the "from scratch" cooking started when I left my corporate job and began staying at home with my two boys, who are 6 and 1. My wife loves coming home from her day of work to find dinner cooking, and she is constantly coming up with new ideas for me to try. She is often the inspiration behind many of my new dishes, mostly because she will say "How about you make this," or "How could you combine this and that. She is my first taste-tester and quality control, and throughout our 11 years of marriage I have been the primary cook in the household. 

One of my #lifegoals is to go back to school and take some culinary classes. Not necessarily to work in food service, but just to expand my knowledge and skills. I want to be able to more expertly apply food science and different cooking techniques to my own kitchen and my own meals.