High School Culinary Arts (English, Applied Food Science, Algebra 2, and ServSafe Food Handler) Teacher in Hamilton, OH
Marshall High School Hamilton
2025-26 Fellow: Chef Tiffany has been teaching for over 5 years and working in the culinary industry for more than a decade. She first became interested in the Pilot Light Fellowship when she learned about its mission to integrate food education into classrooms in ways that connect to core academic subjects and foster lifelong healthy habits. She is looking forward to collaborating with other educators, sharing culturally rich culinary perspectives, and developing engaging, standards-aligned lessons during her time as a Fellow. Chef Tiffany is a Culinary Arts Teacher at Marshall High School in Hamilton, Ohio, and a seasoned menu development coordinator. She holds industry certifications including ServSafe Instructor and Proctor, ServSafe Food Manager, and Executive Hospitality and Tourism Management, and will soon be a Certified Culinary Medicine Professional. Her career spans private chef services, product innovation, and community-based farm-to-school programs, including award-winning initiatives in sustainability and STEM-based culinary education. Chef Tiffany’s work has been featured in national outlets such as Food Republic and Mashed.com, and she has collaborated with major brands like Chick-fil-A on product development and reformulation projects.
Favorite Food Education Standard: FES #5 – Food Impacts Health and FES #7 – We can advocate for food choices and changes that impact ourselves, our communities, and our world.
I believe food is one of the most powerful tools for both personal health and community well-being. Understanding how what we eat impacts our bodies empowers us to make better choices (Standard #5). I also teach my students that they can advocate for changes—whether that’s healthier school meals, supporting local farmers, or choosing sustainable options—that improve their communities and the world (Standard #7). My goal is to connect knowledge with action so students see the impact their food choices can make.#7. This is important to me because I believe in being inclusive. This includes food. I believe we all deserve to have food that is safe for us, and in keeping with our value systems.
A Favorite Food Memory or Recipe:
One of my favorite food memories is climbing my grandparents’ mango tree in Florida and picking the ripest ones I could reach. The sun would warm the fruit, and I’d eat it right there—juice running down my arms, sticky but happy. Those mangoes weren’t just sweet; they were a piece of home and family. My grandparents taught me to appreciate where food comes from, and that love for fresh, seasonal ingredients has stayed with me. Now, I bring that same joy and connection into my classroom, hoping my students find their own moments with food.
What I’m Most Excited About as a New Fellow:
I’m most excited to connect with other passionate educators who share my commitment to using food as a tool for learning and community building. I look forward to developing new strategies that make food education engaging and accessible for all students. Most of all, I’m eager to deepen my own understanding and bring fresh ideas back to my classroom and community.
