We’re excited to introduce you to the always interesting and insightful Briana Hill. We hope you’ll enjoy our conversation with Briana below.

Briana, thanks for joining us, excited to have you contributing your stories and insights. Can you talk to us about how you learned to do what you do?

I learned how to cook the way that I do because of my father. Growing up I was a “picky” eater so my parents would substitute or make me separate meals and sometimes I would sit and watch them. I should have stayed in the kitchen and been more hands on to speed up my learning process. I think love was most essential you have to cook with love and everything else will follow. I think the only obstacle that stood in the way of me learning more was patience, I am very eager to learn but I want to do certain things right then and there instead of doing research. Majority of the time it works out in my favor.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I’m an inspiring Chef from Northwest, Washington, DC that specializes in comfort food. I have a 6 year old son named Breion who literally means the world to me, that’s my best friend and he’s the reason that I do what I do.

I got into cooking I got tired of spending my money on food and I found out that I was expecting so I wanted to learn how to make my food from scratch. Sometime after that I started my business Twelve Eighteen which is the month and year that my son was born. When I started cooking I wanted to make sure that people gave me their honest opinion and everyone love my food.

I provide fresh home cooked meals once or twice a week and also meal prep, catering, baby showers, events etc. I think what set me apart from other Chef’s is my determination and my love for doing what I do. I always been into fashion so to bring that into the kitchen where the food is not only delicious but beautifully made and plated is top tier and that’s what I strive for.

I am most proud of graduating from DC Central Kitchen’s Culinary Job Training Program. In school I had the opportunity to work at The Family Reunion Prestented by Chef Kwame Onwuachi at The Salamander Resort. I had the pleasure of meeting Shelia Johnson, Chef Kwame and Carla Hall. During most of my duration on the Resort I also met Chef Nyesha Arrington and worked alongside her to make her dish for the Food and Wine event. That was definitely a highlight that I am most proud of.

I want my clients to know that I am working hard to come up with new recipes and adding new items to the menu along with other drinks and treats so stay tuned lol. I also want to thank them so much for their continued support, it means so much to me that my food is really some of the best food people has had.

What do you find most rewarding about being a creative?

For me, the most rewarding aspect being a creative is my customers still coming back after all these years and the reviews have not changed. That really makes my heart melt.

Any insights you can share with us about how you built up your social media presence?

I built my audience on social medial by posting videos. When I first started cooking I had an idea of what I was doing but I really did but I would still post me learning. My advice would be to post posttt POSTTT!! It’s going to be someone who see it and maybe 100 people that like it but you never know until you try so just post the content.

Contact Info:

• Instagram: TwelvexEighteen
• Other: Tik Tok: Twelve8teen