a student studying hard at university Tiffany was very
concerned with the quality of food surrounding her -
the students were all interested in food and how to
cook it but found it difficult in halls of residence
with restricted budgets; she felt she could bring everyone
together to cook and enjoy food and 'Tiff's Tuesdays'
became a regular event . . . . . more
Whom do you most admire for their achievements?
In the food industry: Jamie Oliver's school dinner
campaign was amazing. I also thought his progression
from just a kid in The River Café to his superb
series 'The Naked Chef' to him having his own restaurant,
etc is fantastic. Gordon Ramsay as well - he had an
immensely tough childhood and overcame all to run one
of the most successful catering empires.
Who is your favourite chef?
A: Gordon Ramsay, I love his passion as a chef -
his creativity and control. I am in awe of him and his
With whom would you most like to have dinner?
A: Gordon Ramsay, I would love to learn more about
food from him.
What would be your desert island disk?
A: A whole lotta cheesy music, I love Disney, pop,
I'm utterly "uncool".
What is your favourite British food?
A: A super Sunday Roast- what better?
What is your favourite Italian food?
A: Any kind of home-made pasta, I think it makes
SUCH a difference.
What is your favourite French food?
A: Escargots without a doubt.
What is your favourite World food?
A: Thai food. From my learning experiences in Thailand,
I love the fragrances and all the superb flavours.
What do you like most about your job?
A: I'm still a student studying Business Management
but what I most love about my course is tackling case
studies of businesses that have succeeded or failed
and applying all my modules to the catering industry.
Do you think food in the UK has changed for the better
since the days of Duck with Orange and huge helpings
of Black Forest Gateau?
A: Hugely, I think we are rapidly expanding and
growing our food culture and establishing ourselves
as a country that produces some superb chefs and fantastic
ingredients. I am a hugely patriotic person and I fully
support genuinely British cooking.
What's the best thing about eating in the UK?
A: There is such a wide variety of choice.
And the worst?
A: The gradual disappearance of local food markets.
At what sort of place do you regularly go to eat?
A: As a student due to budget it is usually Italian
for a pizza or pasta so therefore I choose most often
to cook and get everyone to chip in. It's fun, cheap
and hugely social.
Would you like to live and work somewhere other than
the UK and if so where and why?
A: I would always want the UK to be home but to
travel and learn about other cultures and taste foreign
foods is something I really want to do more of. I think
it is hugely important and shapes your personal style
as a chef.
What's your favourite food?
A: I have so so many - I don't dislike ANYTHING.
I love oysters and most fish and also LOVE beef, venison
and the other day I ate sweetbreads with girolles on
hot buttered toast at Le Caprice in London - food heaven
. . .
When did you first get involved in cooking?
A: At Ballymaloe Cookery School, in 2004. I also
compiled my own cookery scrap book when I was 10. My
love of food and cooking started very, very early on.
I still have that book.
What sort of people have you cooked for during your
career. Most memorable or most forgettable?
A: I have cooked for bankers, head mistresses of
top London schools, lawyers and a whole lot of students!
Best Moments - cooking for 250 people for a Thai themed
canapé party and watching the success of my own
operation - I was only 19 at the time.
Cooking for my friends on "Tiff Tuesdays"
at university - despite them being my mates, they are
my harshest critics and allow me to experiment in the
kitchen - I know they will always be brutally honest
and I thoroughly respect them for that.
Do you ever have regrets that you chose to become a
A: Never, I love it. Doing a job and earning money
whilst you're doing something you love is a gift.
What do you think you would have been if you had not
become a chef?
A: I love, love, love singing . . . maybe a singer!
What would be your advice to someone who is thinking
of training to be a chef?
A: It's hard and when it goes wrong, it leaves you
feeling horrid - BUT if you love food and are genuinely
passionate about it DO IT. It's fantastic and fully
rewarding. To create a dish with just a few ingredients
is so self-satisfying.
The career of one famous chef only came about because
his professional football career came to an early close
through injury, and one chef's plans to open a restaurant
never happened when he became football manager of Aberdeen
and later Manchester United. Has fate ever played a
part in your career?
A: Very recently. Whilst working with Ross Burden
who was asked to leave I got to work with the wonderful
Martin Blunos for Marks and Spencer's and then met Rosemary
Melbourne, my agent. That is fate and I'm a huge believer.
What are your hobbies, spare time interests, what do
you do to relax?
A: I'm a real girly girl and I love shopping, singing,
long walks with my black Labrador, spending time with
my friends. I have amazing friends and I really treasure
find out more about Tiffany
Email Hub-UK : firstname.lastname@example.org