Tiffany Vickers Davis was raised in North Carolina by an excellent cook, her German-born mother Heide.
She was exposed to a great variety of foods, enjoying made-from-scratch meals most nights.
Once she started, she was hooked.
She returned to Chapel Hill to work for renowned chef Bill Smith at Crook’s Corner.
In 2001, Tiffany joined the test kitchens ofCooking Lightmagazine.
She worked there for 13 years, ascending to the position of test kitchen director.
In 2014, Tiffany launched her own prepared meal company with a longtime chef friend.
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