My Background
My name is Hillana Hilaire; a classically trained Chef by day, and avid writer by night. My deep appreciation for gastronomy was developed at a young age growing up in my home country St. Lucia. I was exposed to elements of food that would fuel my lifelong passion for cooking. Saint Lucia is an island nation in the eastern Caribbean. There are two distinctive mountains, the Pitons, on its west coast. It’s known for its drive-in volcano, beaches and reef-diving sites, as well as its rain-forested interior with waterfalls.
Scribbling recipes with my three older siblings whilst Food Network’s cooking shows aired- seemed quite unusual for a 9 year old who traded dolls for the television remote. Curiosity triggered excitement; excitement fueled passion; and that passion developed within me quickly. I completed my first degree successfully majoring in Food and Beverage Operations on island. In pursuit of culinary abandonment, I left all of that behind to seek international exposure. I needed more, and wanted to know more.
Thereafter, I traveled to Sheridan, Wyoming to secure an international internship. At 21, I received a Presidential Scholarship both locally and internationally, and moved to Miami Beach in pursuit of securing my Bachelor of Science Degree in Culinary Arts and Food Service Management at the Johnson and Wales University. It was there that I surrounded myself with studying the nuances of classical French cuisine, Pastry Arts and Food Writing. I graduated both as an Honor Role student and Honor’s Society member.
Work History
After college, Hollywood’s Hard Rock Hotel and Casino welcomed me to their high rollers “VIP Plum Lounge”. I was described as “ambassador of the kitchen, and role model to her peers” by the casino’s Executive Sous Chef. In August 2015, the Casino awarded me the “Rocker of the Month” title, equivalent to employee of the month. I’ve also been a personal chef for 3 years and was an intern at the Hollywood Brown Derby in Disney World during my college days. With all this experience in the industry I still felt like I was missing something— adventure, travel, and just the free range to dabble in other things food-related beyond the actual kitchen.
My Passions
Writing enables me to be free and expressive. It encompasses culturally based food scenes, and destinations that don’t require reservations. Local markets, street food, unique dinning experiences and background of each dish are explored. It helps capture representations of the art, customs, and traditions of a community. Cultures exist in different parts of the world, and with that creates a melting pot who people are. Culture reflects on who they become when cooking from the soul.
Then there’s my baking obsession. My love for baked goods stems from my early child-hood days. I remember flipping through hundreds of cook-book pages, salivating at every unique treat. My curiosity for dessert required a more hands-on approach during high school. I absolutely adored it. Since then, baking has become more of a hobbie at home, versus my profession. Similarly, baking supply stores are my absolute obsession. New tools and gadgets are certainly addictive, and suppress my withdrawals, facilitating my much needed “fix”.
Meet my Family
My husband Jordany, cringes and may give an eye-roll from time to time. He is very health conscious and starts many annoying health debates. However, he still manages to eat anything I bake at late hours over a movie or two. Quite frankly, its impossible to go two weeks without a sweet treat, I just can’t help it. My daughter Jaina stands on her tippy toes and gives me googly eyes for any crumbs. My sweet peanut Jaina Hanna-Lee— a Hebrew name which translates to Jehovah has been gracious—is an overly energetic 1 year old girl.
Lastly, there’s brunch. A tease between breakfast and lunch, an absolute excuse to marry gourmet syrups with your sausages and eggs, and to eat a burger within a glazed doughnut. Bottomless this, and jumbo ‘that’s’, cheese, cheese, and more gooey cheese. It’s a time exclusively for caffeine. I wear cute sundresses with heels or wedges— that make a statement— in establishments overlooking any body of water. I also love cute chic spots downtown of any city. There’s no argument why brunch should be number one or why it’s my favorite meal above all things.
With my journey, I only write with with hopes of inspiring others to persevere and be passionate beyond all obstacles.