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I specialized in Baking & Pastry Arts because for me gastronomy has always been a work of art where you can modify recipes as long as you have knowledge of the techniques.
On the other hand, baking and pastry is a completely exact science. I wanted to dedicate a few years to know that science in depth, while I continued exploring the world of gastronomy.
Italian cuisine has always been one of my greatest interests, so I decided to study in depth everything that represents that culture from the south of the country, in Puglia.
During my stay in Italy I learned region by region about its culture, cuisine and one of my favorite parts, the wine.
In my years in New York I worked in different restaurants, bars and caterings.
Within those jobs I was with a restaurant group that I am very proud to have been part of: Union Square Hospitality Group.
Where I not only learned about food and beverage, but I learned exactly what a successful business needs to have, the right employees and how to keep them happy so that we can grow together…
My name is Tiffany Zablah, Chef, Sommelier, and Mixologist.
I am a food and beverage consultant, I work with businesses to create and develop recipes and menus, among many other things.
I graduated from The Culinary Institute of America in New York, where I enrolled in the Baking and Pastry Arts program.
During my studies, I discovered new passions I wanted to pursue…