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Jim Hill

Many people at MITRE, particularly in the Air Force Center, know Jim Hill. Currently a Resource Director for MITRE's Center for Air Force Command and Control Systems, Hill has spent the past 20 years in a myriad of positions, steadily rising through the corporate ranks. However, what many people don't know is that Hill is also a professionally trained Szechwan master chef.

Growing up on a farm in rural New York, Hill always enjoyed cooking but had limited experience beyond the standard meat and potatoes fare. It wasn't until he was serving as an electronics technician in the Navy that Hill pursued formal culinary training. While on duty in Hawaii, then the Philippines, and finally Hong Kong, Hill found he really liked Asian food. His inspiration to learn Szechwan cooking occurred during one of his first forays into Hong Kong. "I was in Hong Kong and I stopped at a little pushcart stand on the sidewalk, and the food was incredibly hot and spicy. It was like wow—this is what I have been waiting for—I have to learn how to do this," he says.

Determined to learn this style of cooking, Hill approached a small school in Hong Kong about enrolling during his free time in port and his leave time. "They chuckled a bit at this American sailor who wanted to study Szechwan cooking, but they gave me the leeway I needed and let me enroll," he continues. "My 18 weeks of training were divided into three sections, which I completed over a three-year period. The first section focused on learning about the different regions of China, how to prepare basic dishes from each region, and the correct way of cutting, presenting the food, making sauces, and stir frying. The second section focused on more complex techniques like clay pot cooking and preparing Peking duck. The third section focused specifically on the Szechwan style of cooking. I learned which spices and herbs to use, developing my own sauces and herb blends, balancing hot and mild dishes, choosing ingredients, and cooking complete dinners. It was a very involved course."

The final exam was a challenge too—students were required to perform as the chef for a day in the school's restaurant. "I had to plan the meal, shop for the ingredients, greet people, cook the meal, and follow up with the patrons afterward," he explains. "All with just a couple of kitchen helpers to assist. It was an elaborate process."

While Hill admits to learning many things during his culinary training, he highlights one thing in particular. "You need to concentrate on what you are doing. Szechwan requires delicate cooking—you go too short and it doesn't bring the flavor out. You go too long and you lose the consistency. It's really about keeping your eye on the ball and not letting things get away from you," he says. "It's a philosophy that applies to any number of things. Concentrate on what you are doing, and it makes it that much better."

Hill's exuberance for taking on new challenges is readily apparent in his work at MITRE. As leader of the largest resource directorate in the Air Force Center, Hill heads the research program, provides technical leadership, and sets the strategic direction for his directorate. However, despite his busy schedule, he still finds the time to occasionally bring in some spicy food for his MITRE colleagues to enjoy.

Proud of his Szechwan chef training, Hill readily displays his course certificate—a tattoo on his left calf. "People often ask me what it is and I tell them it's my certificate from cooking school," he says with a smile. "What can I say—it's a great way to start a conversation."

—by Kay M. Upham