Kim Bailey talked with chef Tiffani Faison, an American chef, restaurateur, culinary consultant and television personality. Faison began working in restaurants at the age of 14. She has worked her way from busser to Chef/Owner. She began cooking for Todd English in Boston and has traveled the country and the world working for such renowned chefs as Daniel Boulud, Alain Ducasse and Tony Maws. In 2009, Tiffani was tapped to run Rocca Kitchen & Bar, earning a three-star review from the Boston Globe. She then opened her first venture, Sweet Cheeks, adding another three-star review to her resume. Tiffani was the runner-up on “Top Chef Season one and competed on Top Chef All-Stars and Top Chef Duels. She is a tireless advocate for LGBT human rights issues and lives in Boston with her wife and furry kids.
We also spoke to Bryan Mitchiner of Mustard and Co., which took shape in 2013 on the basis that food is best enjoyed in the company of bold condiments. After months in the kitchen tweaking his original recipe, and only minor injuries, Justin Hoffman teamed up with Bryan Mitchiner to provide high-quality, minimally processed mustard to the masses. The condiment world will never be the same. Mustard and Co. emphasizes quality local ingredients, and traditional techniques that preserve the mustard seed’s inherent, horseradish-like spiciness. This guarantees that you get raw, organic, real mustard flavor with each pour, keeping your food in good company. Be bold with your food.
Food Talk airs every Saturday from 2-3 p.m. ET on AM 820 News in Tampa.