Chef Tiffani Rozier
About
Hello! My name is Chef Tiffani Rozier--I have worked as a professional chef for over 15 years. I am also a chef, food writer, and podcast producer. I received my culinary training from the Le Corden Bleu and I began my career as a professional chef in New York before transitioning into food writing and content production. My work has been featured on Essence.com the digital home of Essence Magazine, Millie Magazine, the Philadelphia Inquirer, and Cherry Bombe Magazine.
I believe cooking is a practice--just like yoga, or meditation. If you come to your kitchen with curiosity and fearlessness you can grow as a cook! If you bring curiosity, I will help you become more fearless with each dish in any cooking class. Cooking is not about perfection but progress--so I want students to embrace risks and failures because that's the only way to grow into the cook you want to be.
Photos and videos
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Frequently asked questions
What is your typical process for working with a new student?
I typically start with a conversation that looks at the cooking goals of my clients, so I can create the best road map. My classes focus more on technique and less on recipes, my belief is that if you can master the technique the recipes take care of themselves. Each class builds on the last...and yes...there is always homework.
What education and/or training do you have that relates to your work?
I have worked as a professional chef for over 15 years. I am also a chef, food writer, and podcast producer. I received my culinary training from the Le Corden Bleu and I began my career as a professional chef in New York before transitioning into food writing and content production.
Do you have a standard pricing system for your lessons? If so, please share the details here.
I don't have a standard pricing system for classes. I typically start at $150 and decide the final price, per student, per class after a quick chat. Taking more than one class always comes with a discount.
How did you get started teaching?
I started working as a culinary instructor when I lived in Nashville, TN. I loved sharing what I knew and helping people develop a new relationship with their kitchen and the food they were eating.
What types of students have you worked with?
I have worked with just about every type of student including international ones--food is the language we share, so working through an language barriers was a pleasure.
What advice would you give a student looking to hire a teacher in your area of expertise?
Look for someone who is excited to answer questions and is focused on seeing you meet your kitchen goals.
What questions should students think through before talking to teachers about their needs?
1. What is your teaching style?
2. What is your favorite type of cuisine to teach?
3. Do you use recipes or do you teach techniques?