Title:Contributing WriterEducation:University of North Carolina at Chapel Hill, French Culinary Institute, Johnson & Wales UniversityLocation:Birmingham, AlabamaExpertise:Recipe development, recipe testing, menu development, nutrition analysis, product testing, culinary operations
Title:Contributing Writer
Education:University of North Carolina at Chapel Hill, French Culinary Institute, Johnson & Wales University
Location:Birmingham, Alabama
Expertise:Recipe development, recipe testing, menu development, nutrition analysis, product testing, culinary operations
Highlights:
During her six-year career in public relations, spanning agencies in Los Angeles and New York City, Tiffany developed her cooking skills and completed the La Technique program at the French Culinary Institute. She returned to Chapel Hill to work for renowned chef Bill Smith at Crook’s Corner. From there she moved to Charleston to attend Johnson & Wales University, earning her culinary degree while working in some of Charleston’s best restaurant kitchens.In 2001, Tiffany joined the test kitchens ofCooking Lightmagazine. She worked there for 13 years, ascending to the position of test kitchen director. In 2014, Tiffany launched her own prepared meal company with a longtime chef friend. She currently runs the company in Birmingham, Alabama, manning the operations and culinary and nutrition development areas of the business. Tiffany frequently contributes toEatingWellas a tester and writer.
During her six-year career in public relations, spanning agencies in Los Angeles and New York City, Tiffany developed her cooking skills and completed the La Technique program at the French Culinary Institute. She returned to Chapel Hill to work for renowned chef Bill Smith at Crook’s Corner. From there she moved to Charleston to attend Johnson & Wales University, earning her culinary degree while working in some of Charleston’s best restaurant kitchens.
In 2001, Tiffany joined the test kitchens ofCooking Lightmagazine. She worked there for 13 years, ascending to the position of test kitchen director. In 2014, Tiffany launched her own prepared meal company with a longtime chef friend. She currently runs the company in Birmingham, Alabama, manning the operations and culinary and nutrition development areas of the business. Tiffany frequently contributes toEatingWellas a tester and writer.
B.A. in Journalism and Mass Communication, University of North Carolina at Chapel HillAssociate Degree in Culinary Arts from Johnson & Wales UniversityLa Technique certificate from French Culinary Institute
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
