5 Questions with Chef Tiffany Poe, instructor at Platt College, TCC
BY SCOTT CHERRY World Scene Writer
Thursday, July 21, 2011
7/21/11 at 3:41 AM
Chef Tiffany Poe, who was reared on an Oklahoma farm, was trained at the Culinary Institute of America in Hyde Park, N.Y., and the Biltmore Estate in Asheville, N.C.
She currently is chef-instructor in the culinary program at Platt College in Tulsa and is an adjunct professor at Tulsa Community College. She and her husband, Steven, who is developing an organic produce and tilapia farm in rural Oklahoma, live in Tulsa with their three young children.
1. What are the job prospects for students earning their culinary degrees in today's job market?
Jobs range from the traditional restaurant experiences to more modern experiences such as personal chefs and food styling. I enjoy teaching students about the new age of the culinarian by exposing them to such topics as food blogging, food styling, food photography, food writing, charity work and menu/cookbook development.
2. What can diners expect from graduates of the culinary program at Platt College?
Diners can expect our graduates
to be passionate about
food and well-trained in the
classics.
3. Why did you choose a teaching position over cooking in a restaurant or corporate kitchen?
I got into teaching by accident.
Many of your readers
know of Philippe Garmy, longtime
Tulsa “Gastronomy Guru.”
I was enrolled in the University
of Arkansas to become a food
scientist when I did a demo at
chef Garmy’s school. When I
walked into his stadium-style
classroom, I was sold. I traded
the concept of paying to go to
school into the idea of being
paid to go to school.
4. What would you like to see happen in the Tulsa area over the next year?
I would love to see Tulsa get
on the map, so to speak, because
of our genteel hospitality
and amazing local gastronomy.
I would also like to see someone
do a beautiful farm-located
restaurant with a seasonal
menu. Any takers?
5. What would be your perfect weekend in Tulsa?
Something with my family. I love to go to Woodward Park with some good cheese and Italian soda and let my kids run around and collect rocks, flowers, frogs ... they have a thing for frogs.
Original Print Headline: 5 Questions with Chef Tiffany Poe
Scott Cherry 918-581-8463
scott.cherry@tulsaworld.com
Associated Images:
Tiffany Poe helps culinary student Walter Logan with an amuse bouche at Foundations restaurant at Platt College. JAMES GIBBARD / Tulsa World
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