Tiffani Faison

Chef/Owner of Big Heart Hospitality

3-Time James Beard "Best Chef: Northeast" Nominee
Livestreamed from Boston, MA
$15

About the Host

Former Top Chef finalist Tiffani Faison is widely recognized as one of Boston’s biggest culinary stars. Born an Army brat in West Germany, she bounced around from Greece to Oklahoma to California, making it through a difficult childhood by embracing hard work. She started out in the restaurant indusry working mixing milkshakes at a 1950’s style diner, then serving and bartending in Berkeley, CA. She then decided that the kitchen was where she wanted to be, and landed apprenticeships with legendary chefs Alain Ducasse and Daniel Boulud. After achieving fame as a finalist in Season 1 of Top Chef, she got right to work on building her restaurant empire in Boston, and she’s now the proud owner of four hugely popular Beantown eateries – with more on the way! Did we mention that she’s also served as a judge on Chopped and been selected as a finalist for James Beard’s ultra-prestigious “Best Chef: Northeast” Award for the past three years?

About the Event

In this chefstream, Chef Faison livestreamed from her home kitchen, as she taught us how to cook two of her favorite dishes representative of her Southeast Asian-inspired eatery, Tiger Mama: Spicy Fruit Salad, and Lemongrass Scallops with Jasmine Rice and Green Tomato Nam Jim. And, as is the case at every chefstream, she answered questions from attendees throughout the evening and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Spicy Fruit Salad

Entrée: Lemongrass Scallops with Jasmine Rice and Green Tomato Nam Jim

What does my ticket get me?

In addition to getting unlimited viewing access to the on-demand recording of this class, where Chef Faison demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which outlines step-by-step cooking instructions, kitchen equipment, and a detailed list of all ingredients needed to make each dish.

How long does this event take?

From start to finish, this class ran 1hr 52min.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?

  • Large frying pan

  • Grill, grill pan, or broiler

  • Rice cooker or large pot

  • Blender or food processor

  • Large Mixing Bowl

  • Small bowls for ingredients

  • Sharp knife & cutting board

  • Measuring cups & spoons

  • Microplane or grater

  • Peeler

  • Sieve

  • Utensils: mixing spoon, spatula, tongs

  • Grill rack (optional)

  • Mandoline (optional)

  • Melon baller (optional)

What ingredients will be needed?

In addition to the following kitchen staples – extra-virgin olive oil, granulated sugar, kosher salt, and neutral oil (e.g. canola or vegetable) – Chef Faison used the following ingredients listed below:

  • Cantaloupe
  • Champagne or other mangoes
  • Champagne vinegar
  • Cilantro
  • Fish Sauce
  • Fresh ginger
  • Fresh scallops
  • Garlic
  • Green tomatoes
  • Jasmine rice
  • Lemongrass
  • Lime
  • Longhorn chilies or Cubanelle peppers
  • Mint
  • Papaya
  • Pineapple
  • Rice wine vinegar
  • Scallions
  • Shallots
  • Thai or Fresno chilies
  • Thai or regular basil

Member Reviews ( 15 )

Ahmed G.

Chef Tiffani was clear in her instructions and didn't rush through the steps. I liked that she took time to explain the "why" to her recipes. She's got so much charisma as well. Really enjoyed it!
Thurman B.

She was confident, happy, clear, very easy to understand and a fantastic, patient teacher!
Delorse D.

Very clear prep instructions, the live stream was well organized and easy to follow. The chef obviously has a passion for teaching. The meal was terrific!
Dr. S.

I missed the first half, so this is a limited review. I appreciated her explanations of techniques, and ingredients that blend well together, and the concept of not tasting the individual ingredients in the end product. She was very knowledgable and happy to share it all. Good to listen to. (Only thing I didn't enjoy was the spoons all in the same glass of water. I know it shouldn't have bothered me but it did.) Thanks for another great show.
Kim M.

I learned a ton and thought the prep instructions were really helpful in making the pace of the class enjoyable! Plus the food was great.
Zulema R.

Tiffani was very personable and so willing to share tips and tricks of preparing good food. I finally learned how to correctly prepare delicious scallops.
Isaias B.

Tiffani was awesome. She’s really a great teacher. Very clear to understand. Loved her technique and new things we learned. One of our favorite classes yet!!!
Terry S.

Chef Tiffani was a great teacher, mixing humor, pro tips, clear instructions, and honesty.
Jonna K.

Best demonstration so far (I’ve done 5 classes). She carefully explained so many good techniques throughout, using close ups often, and repeated the scallops demo twice. She was funny, relaxed, and so professional. I like new pdf format with room for notes, check offs, clear delineation of prep before and class demo after.
Celena S.

She was engaging, funny, and a pleasure to cook with. We learned a lot - and the food was amazing!
Davina B.

Tory Miller was super organized, clear with directions, and led us to create delicious flavors. Really enjoyed cooking with him.
Saran H.

Chef Tiffani Faison was a very engaging teacher. She was full of information, tips and techniques. Plus her food is delicious! I'm happy to have learned to make a couple of her dishes! She is an amazing chef and a lot of fun to watch.
Kourtney F.

We LOVE scallops but have never been able to cook them the way they are cooked in a restaurant. The meal was a delight. A big brava to Chef Tiffani!
German M.

I did this with my kid and we had a total blast. So fun and Tiffani was great.
Ewa R.

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