Find your cullinary voice

Tiffany MacIsaac

Tiffany-MacIsaac is an ICE Culinary Arts Alumni and Executive Pastry Chef, Neighborhood Restaurant GroupExecutive Pastry Chef, Neighborhood Restaurant Group, Washington, DC
Culinary Arts, 2002

As the Executive Pastry Chef at Neighborhood Restaurant Group (NRG), Tiffany MacIsaac is the guiding force behind Buzz Bakery's desserts and baked goods. She also oversees the dessert programs at NRG's collection of upscale, chef-driven restaurants including Tallula, Eatbar, Vermilion, Evening Star Cafe, Columbia Firehouse and Rustico. MacIsaac devotes an extra dose of her attention to kitchen at Birch & Barley restaurant and ChurchKey where the Executive Chef, Kyle Bailey, also happens to be her husband. There, she offers an exceptional bread program and creates innovative desserts to complement the cuisine at the beer-centric restaurant. From fresh-made Lemon-Poppy Seed Donuts and her signature Chocolate Peanut Butter Tart to fresh-baked Pretzel Rolls and her house made rendition of a Cashew Snickers Bar, MacIsaac gives an elegant spin to childhood favorites.

Tiffany grew up in Hawaii but followed her love of food to New York City and enrolled at ICE. MacIsaac began her career as a pastry assistant at the busy Union Square Café in New York, under pastry chef Deborah Snyder, before spending time in the pastry kitchens at ILO and Tuscan Restaurant. She then rose to the Pastry Chef role at CRU restaurant in New York, where her menu included a nightly selection of more than 20 ice creams and sorbets.

MacIsaac was named "Pastry Chef of the Year" in 2011 by the Restaurant Association of Metropolitan Washington.  In 2010, she was recognized by StarChefs.com as a "Rising Star", and Birch & Barley was honored as "Best New Restaurant of the Year" by the Restaurant Association of Metropolitan Washington. In 2012, Tiffany was a semifinalist for a James Beard Foundation award.

When asked how ICE gave her the tools to find her culinary voice, Tiffany says, “It gave me the knowledge I needed to get my foot in the door.” Her advice for current culinary students is, “Don’t worry about the title. You can learn as much on garde manger as you can being a sous chef. Only worry about finding an amazing chef and kitchen to work for, putting your head down and leaning as much as you can. If you want something bad enough you find a way to make it work. The rest will come.”

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