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...
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.
As the Executive Pastry Chef at Neighborhood Restaurant Group (NRG), Tiffany MacIsaac was the guiding force behind Buzz Bakery's desserts and baked goods. She also oversaw the dessert programs at NRG's collection of upscale, chef-driven restaurants including Tallula, Eatbar, Vermilion, Evening Star Cafe, Columbia Firehouse and Rustico. MacIsaac devoted 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 offered an exceptional bread program and created 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.
MacIsaac is now fulfilling her lifelong dream of running her own small batch bake shop, having formed Buttercream Bake Shop in Washington, DC.
- Institute of Culinary Education, Culinary Arts, 2002
Awards and Honors
- Pastry Chef of the Year, Restaurant Association of Metropolitan Washington, 2011
- Rising Star, StarChefs.com, 2010
- Best New Restaurant of the Year, Restaurant Association of Metropolitan Washington, 2010
- Semifinalist, James Beard Foundation Award, 2012