Food Network Obsessed

Tiffany Derry on Pulling Your Own Seat Up to the Table & Triple Threat Teasers

Episode Summary

Chef Tiffany Derry shares her lively upbringing with over 50 cousins and how this abundant family dynamic shaped who she is. Tiffany reminisces on her childhood on a farm and the passion for cooking and preparing food that her grandmother instilled in her.

Episode Notes

Chef Tiffany Derry shares her lively upbringing with over 50 cousins and how this abundant family dynamic shaped who she is. Tiffany reminisces on her childhood on a farm and the passion for cooking and preparing food that her grandmother instilled in her. She talks about how being up close and personal with growing her own food provided her with a unique perspective on food waste and shares the various ways she preserves and reuses kitchen scraps. Tiffany discusses the importance of eating seasonally, shopping small and how food legislation affects people on an everyday level. She reveals the breakfast restaurant that denied her a job as a cook, how she faces gender disparity in the industry head on and the significant piece of advice her mother gave her. Tiffany reveals the details of the new show, Bobby’s Triple Threat, before revealing what it is really like to have your reputation on the line while the world watches. 

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Learn More About Bobby’s Triple Threat: 

https://www.foodnetwork.com/fn-dish/shows/bobbys-triple-threat

Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/tiffany-derry-on-pulling-your-own-seat-up-to-the-table-triple-threat-teasers

Episode Transcription

Jaymee Sire (00:02):

Hello. Hello and welcome to Food Network Obsessed. This is the podcast where we dish on all things, food with your favorite chefs, food influencers and food network stars. I'm your host, Jaymee Sire. And today we have a chef on the podcast talking about her passion for food sustainability and how she was once denied a cooking job at a restaurant to later managing that same kitchen. She is a chef restaurant tour food advocate, and you can watch her on the news show. Bobby's triple threat. It's Tiffany Derry, Tiffany. Welcome to the podcast. How are you doing today?

Tiffany Derry (00:47):

I am doing fantastic. How about you?

Jaymee Sire (00:50):

I am great. And we are so excited to have you on, we're gonna be talking about Bobby's triple threat, um, in just a little bit, but you are a Texas native and you come from a huge family. Your grandmother had 11 children. So actually, first of all, I'm curious how many first cousins do you have?

Tiffany Derry (01:08):

Yes, I have 51.

Jaymee Sire (01:11):

Wow.

Tiffany Derry (01:12):

Yeah, it's a lot of us.

Jaymee Sire (01:14):

. I mean, how do you think like that robust family dynamic really shaped who you are?

Tiffany Derry (01:21):

It is an intricate part of, of who I am. You know, my first best friends were my cousins. Right? Mm-hmm we grew up together and we played together. We got in trouble together. And so like, you know, the, the family at like family for me is so important. And my grandmother used to always be the matriarch. She would sit us all down. She would talk to us, we would cook, we would eat together. We would work together. And so it, it was, it was pretty special. And I didn't realize that everyone else didn't have that. Like, I didn't realize that everyone didn't have a large family growing up because that's who I was around. mm-hmm

Jaymee Sire (01:59):

No, I mean, I have a small family, so like, like 51 first cousins is just wild to me to even think about, but that's so fun that you, you had that built in dynamic and playmates and all that good stuff. And it sounds like your grandmother really played a, a significant role in your life when it comes to like cooking. How did she kind of encourage that as a passion, beyond just an obligation to, to feed this whole family?

Tiffany Derry (02:25):

Yeah. She never viewed it as an obligation. Seriously. She, it was love for her. Um, so my grandmother for the most part was a single mother and we lived at the time, or my mom lived at the time in Louisiana, in port Allen, Louisiana, and that's where everyone was raised. We had a farm, my grandmother actually raised her two brothers, so, okay. It was a really small family. And then she went to a really large family. So , we all grew up working in the farm. We all grew up, you know, to where you would take the mustard greens, you would go ahead and, and DSEM them. And then it goes in a big old pot and we couldn't go play until after that was done. So she truly helped us to understand that food is special, food should be enjoyed. And that it is a love that you do for your loved ones.

Jaymee Sire (03:15):

Do you remember the first thing that she taught you to cook?

Tiffany Derry (03:19):

The first thing you know? No, because when I was young, I really was only interested in eating.

Jaymee Sire (03:26):

fair.

Tiffany Derry (03:28):

I just needed to do whatever this chore was that we had to do so that I could go play. At that time. I loved playing basketball and volleyball. Like I was outside. I was, I was rolling around in the dirt, climbing a tree. Like those were the things that I enjoyed doing. And I enjoyed every time it was time to eat. Um, but I, one of the things I loved eating was greens and gumbo. Like that has always been my love language, anything with a big pot of something simmering and greens. Oh gosh, it's still to this day. Like I, I serve it at the restaurant. I can't walk by without going. Mm that'll look. Ooh.

Jaymee Sire (04:06):

uh, yeah, my stomach just grew. I think, you know, thinking about that. So if you weren't cooking, you know, at a young age, at what point did that kind of start becoming more of an interest for you?

Tiffany Derry (04:17):

About 12? You know, I was 12 years old when I started to become a little more interested in it. Right. Like my mom, she is an excellent cook. She is probably of all her sisters and brothers to me cuz you know, they we'll fight about this. Um, she is the, the best and part of what made her special, um, is the fact that she didn't just cook Southern food. So my mom, she does hair. She would go to the shop. Someone would bring her something like man noodles and then she would come home and she would make it for us. Right. So I had an opportunity to enjoy things outside of just my Southern roots. So I think that's what made her such a dynamic cook. And she added those little touches to her food that we all enjoyed.

Jaymee Sire (04:58):

You mentioned, you know, the greens and the gumbo. What, what other staples, um, were always kind of on the dinner table and, and are there any, I mean, which ones do you still, you know, cook so often today?

Tiffany Derry (05:10):

Yeah. Rice and gravy is like my jam mm-hmm so, because we're such a large family, rice was on the table every day. Like, and sometimes breakfast, lunch and dinner. Right. like, like rice helped, uh, expand the stomach a little bit, which makes you feel full. So every time we cooked, we had a pot of rice to go with something and you couldn't, you couldn't just put meat or greens on your plate. You had to put rice like that had to be a part of it. Like they were very strict about this. But to this day I still cook lots of like Braze meats with gravy and I still eat a lot of rice. And um, I am a crazy rice head. Like I want rice for morning with bacon and eggs and rice I want rice for lunch. I even do crispy rice salads. I want rice for dessert. Like give me the, I mean, seriously, I am like crazy addicted to rice. It's so cool. And I love it and I love having others taste it and they're like, oh, okay, I'll see what you're saying.

Jaymee Sire (06:10):

is there, I mean, do you do anything special to your rice that makes it, you know, different or, or you just like, you know, just having it around all the time?

Tiffany Derry (06:19):

So I grew up in Beaumont, Texas. Okay. And in Beaumont we have rice fields, so very much rice. Right. Mm-hmm so, but as I've gotten older and my mom too, um, we love Jasmine rice now. Like lone grain was what I grew up with, but Jasmine rice is just so fragrance and like, honestly I smell it cooking. I'm like, Ooh, I can eat a bowl of rice. You know, like I told you, I'm crazy about this. Right. But I mean, now I like it in different forms. I love Fried rice because I think it's one of those things you can quickly do at home. Mm-hmm and I feel like we're all looking for more time. So if I can make a quick stir fry with some leftovers and some rice, that's my go to, if I just want, like, I got a little sweet tooth and I just want a little something, I may take a little coconut milk, finish the rice with it and use a little sugar and you know, throw some fruit on top. And then now I have a, a beautiful dessert. So yes, rice goes with everything. It's always in style. Never going outta season.

Jaymee Sire (07:13):

I love that. No, we, we cook a lot of rice in, in our apartment as well. And I, I love the Jasmine rice as well. Like, because like you said, it's so fragment. Like you can smell like, get excited when it's, it's starting to cook. You're like, oh, okay. It's it's gonna be so good. Um, you know, you talked about your life on the farm and obviously farm to table is a very buzzy term in the food world right now, but it was really a lifestyle for you, you know, growing up, you mentioned that you had to go, you know, pick the greens. What, what other things do you remember about those years?

Tiffany Derry (07:46):

Growing up on the farm, tons of victories, we had fresh figs and I don't really remember as a child having fresh figs. Like I don't remember us eating them fresh. My grandmother preserved everything. So we would always have like preserved figs, preserve peaches. We would do watermelon wine and she would cook that down with sugar and we would eat that with biscuits or anything, um, on even pancakes, waffles, anything like that. So everything that we would get, she would take it and transform it into something else as well, which I think is beautiful. Uh, and something I still do to this day, like at the restaurant at Ruth Southern table, we do a watermelon rhine preserves with our drop biscuits. And people are like, wait, what is this? Because obviously we all eat the flesh of the watermelon mm-hmm and then the Rhine gets thrown away. And I didn't know that my, what my grandmother was doing. I didn't realize that that was, you know, just making sure that nothing is thrown away. And I think that's a, a beautiful thing to carry on that tradition and to share it with other people as well.

Jaymee Sire (08:50):

I mean, how did that proximity to your food and, and like you said, you know, using every part of it influence your perspective now as a chef.

Tiffany Derry (08:59):

Well, I remember how hard it was.

Jaymee Sire (09:01):

Tiffany Derry (09:03):

I, I mean like farm work is, is hard work mm-hmm and overall we just don't appreciate it enough. Like there are young people growing up who really have no clue how food is grown, right? Like it's in a grocery store. That's where you get it from. Like, I, I talk to so many who can't tell me the difference between a potato and a tomato, and we're doing them a little bit of a disservice, right? Like they need to know that someone has, so this seed has watered and taken care of this and against all odds of rain and sun and storms and all of this, just to provide us with some nutrition and substance. And, um, I think it's just, it's just wonderful. But when you have respect for how things are grown in general, um, you treat it a little different, right? Like you go get that carrot. You're gonna use those carrot, shavings, the peelings. You're gonna use the, the actual carrot and you're gonna use the, the grass or the greens of the, of the, of the carrot as well. And so no waste, you know, because someone works really hard for that. And if you would've grown it yourself, you would've seen, you would’ve probably felt the same way.

Jaymee Sire (10:17):

Yeah. No, I couldn't agree more. I mean, my dad was a, a wheat farmer and I say all the time, like he worked every single day of his life. Wow. Until he retired, you know, there's always on a farm, there's always something to do. Right. yeah. You know, the concept of seasonality, I think can get a little diluted when we have, we have the produce year round at the grocery store, but growing up on the farm, taking advantage of what is available, what does it mean to you to eat seasonally?

Tiffany Derry (10:46):

I think that is something that we have to continue to push. Um, most people don't realize that food is seasonal just because it's everything at our fingertips. Right. I mean, if you wanna asparagus in the wintertime, it's there because they're gonna bring it from somewhere else. Right. Mm-hmm but when we eat seasonal, it's not about just incredible flavors, because honestly there is nothing like having a tomato in the summertime, right. Like when it's juicy and delicious with the touch of salt oh gosh.

Tiffany Derry (11:16):

Feel like, oh, um, but you know, there's nothing like it, but then you have tomatoes that you could get in the wintertime and they have no flavor. Like mm-hmm, , we're just eating them at that point. Like there's no flavor. So understanding how things will taste seasonally will really, really help, but also understanding how it affects budgets as well. Right. When we eat in season, we are oftentimes going to pay less. And then oftentimes it will really go to the people who are more near and closer to you to provide, um, for their lifestyle as well for those farmers. Um, and I think that's what we should be doing in general.

Jaymee Sire (11:50):

Well as we are heading into fall, what sort of seasonal dishes are you looking forward to?

Tiffany Derry (11:55):

Ooh, I love the fall time. You know, it's the pumpkins sweet potatoes. Mm-hmm, like, love that and very comforting items. So, um, oftentimes I'm looking for braids, right? I want anything that is braced, whether it's lamb, shanks, short ribs, oxtails, you know, all of, all of this stuff that I feel like I can only eat at this time of the year, which sometimes I sneak it in other times, but it it's what I get excited about.

Jaymee Sire (12:21):

Yeah. Same, you know, I think your ethos on food waste and sustainability is really critical in this industry. And we've talked a little bit about that, but I would like to spend a little bit more time on that. How were you taught to kind of minimize the food waste growing up? I know you, you mentioned the, the watermelon RINs and, and certain things like that, but why does this issue hit so home for you?

Tiffany Derry (12:41):

Well, I think one of the reasons that it's so important that we minimize food waste is because it's the right thing to do, right. I mean, honestly, when you look at our country and all, I mean, we're wasting about 40% of our food. That's grown in this country yet. We still have very many, so many food insecure areas. Right. So, um, we have to take a look at what we're doing and we have to say, okay, how much are are we wasting? And when I think about what my grandmother did and the thought of preserving and you know, so many other cultures do the same thing, tomatoes in season, they take 'em, they can 'em down, they make marina, they make sauces, right? Like there's a reason that our families have had developed those systems. And, and now I feel like we're kind of getting away from some of that because of how things are so instant, uh, at our fingertips. And so I think by planning for, for that food waste, it's, it's critical to making sure that we don't have the waste.

Jaymee Sire (13:44):

What initiatives can restaurant owners and chefs take to, to limit that waste in their kitchens?

Tiffany Derry (13:50):

I think we have to understand first that there will always be waste mm-hmm and, um, no matter who you are, no matter how great you are with it, it's just gonna happen. So knowing that it's going to happen, we plan for it, right. Knowing if I'm gonna bring in whole fish, uh, what am I gonna do with the bones? I need to make sure I scrape the bones, get that extra piece of, you know, fish that's on there, turn that into something. Maybe I hold all those pieces, you know, for three days. And all of a sudden, now I make some type of, you know, stuffing with it. Or maybe we make some type of dumpling with it scraps, but then you have your, your actual filet pieces. What do we do with those bones, those bones turn to stock, right? So like, there's so many things that we can do, um, just to make sure that we're using every piece of everything, but we also have to plan for it because our days are so crazy. And we often don't have times to adjust to smaller things. And, and, and I mean that, because there's so many large things in our face as restaurant owners throughout our day to day, right. Employed, didn't show up, somebody's sick, my chicken didn't show up at all. And now I'm talking about scraping the bones of the fish. Like, you know what I mean? Like, wait a minute.

Jaymee Sire (14:56):

, that's really like the last thing on your mind at that point. Right?

Tiffany Derry (15:00):

Exactly. So we have to just make that a part of our process from the beginning.

Jaymee Sire (15:04):

What about at home? Like what, what practices can people implement at home to do the same?

Tiffany Derry (15:09):

Yes. At home. I think one of the things we can do is shop a little bit smaller. Mm-hmm , don't go out and buy two weeks worth of, of ingredients, put some in the freezer, you know, because life happens that day. We were gonna make that salad and it may not happen. Right. and now that salad is there and we have so much of everything else. So shop a little bit smaller, plan your meals accordingly as well. And if possible, go ahead and prep it out meal, prepped items. We tend to eat them a little more often than if I had to actually make something every day. So mm-hmm, just small steps is all we're asking nothing huge. I'm not telling you to start a campaign with all your friends and tell 'em how much they're wasting food and all of that.

Jaymee Sire (15:49):

Right.

Tiffany Derry (15:50):

Just small steps, support, local, eat, seasonal, and shop small.

Jaymee Sire (15:56):

Are there any kitchen items or tools that you love that that kind of helps you in, in, in reducing that food waste?

Tiffany Derry (16:03):

Hmm. Honestly, I'm a chef's knife girl, like, right. Honestly, like that's my favorite. I do love, uh, mandolin because it helps to get those shapes and to use those odd pieces, but for a home cook, sometimes it can be a little scary. Right. It's it's to have that sharp. So oftentimes, you know, just plan it out, use what you like. I like a juicer, you know, juicer. I can take all my things that are left over and, and put that in or add it into a smoothie. A good blender is necessary. Everybody should have a great blender just saying, but yeah.

Jaymee Sire (16:33):

I love my mandolin, but it's so funny that you mentioned that cuz my , my boyfriend will not touch it. He calls it the death machine

Tiffany Derry (16:43):

Yeah.

Jaymee Sire (16:43):

But you are also very involved in lobbying for sustainable and healthy food policies as well. Can you give an example of how food legislation affects us on an everyday level?

Tiffany Derry (16:54):

Sure. Uh, so, um, I was a part of the farm bill and it's done every five years. And so basically the farm bill encompasses a lot of things, one food water, but also farmers, um, and snap programs. Like oftentimes we aren't always talking about some of the, the real policies and that, that means that there are areas where people need some extra help and some extra support. And so, because of all of the work that we've done and I, and there are so many chefs and so many grade, uh, lobbyists that were a part of this as well, but we went to DC and met with our local legislative, and we had opportunities to talk about what's important to us. And I'll tell you the first time I did it. I was so nervous. Really. I felt like I was still prepared for this because I'm like, I'm, I'm a chef.

Like I cook in a kitchen, I run restaurants. And now I'm about to go talk to, you know, someone and I deemed them on a level of like they're making things happen. There are things. Uh, and so I went and my very first one, it was a lady, it was her aid and she was from Louisiana. And I was telling her about my family from Puerto Allen. And we just connected in a way. And every single time I found a way to connect and I feel like that was, that was the piece that would keep us together. And so even throughout the years, I've been able to call on different people to help and to understand certain things. And honestly, I think that we all should, whether it be through phone calls, through sending, um, emails, signing petitions, all of those things they are forced to listen to. And so getting involved is important is very, very important. But I think one of the things, especially when it comes to like snap, understanding that what we're advocating for is allowing people, elderly children. It's not just for working class people. Mm-hmm, um, understanding that majority of the people on snap are elderly and children. And sometimes people will forget that part of it. And so because of those policies, we are able to keep them, um, with food and nutritional items available.

Jaymee Sire (19:01):

Yeah. That's so important. What's the next thing that you think needs to happen to continue, you know, pushing, you know, those kinds of ideas and policies forward.

Tiffany Derry (19:10):

I think it's important to know and understand the people that we are voting for, where they stand on issues. Sometimes people say one thing and then when they get in office, they vote another way. I mean, I think we need to hold them accountable no matter how you decide to vote, just understand how your person is voting. And if that, if their vote doesn't align with how you believe yours would then speak up, be vocal, get involved and understand that. It's not just about who's the president. It's about who's local and start there,

Jaymee Sire (19:43):

Your talent, your advocacy is, is very admirable. And I know you've told a story before about being denied a cooking job at IHOP when you were 15, because they didn't allow women in their kitchen, but later ended up managing that kitchen. That's right. Yeah. You did. I mean, when it comes to gender disparities in the food industry, how do you face those head on and, and what advice do you have for other women in the industry?

Tiffany Derry (20:08):

Woo. What a loaded topic. And again, I think so much of this has changed for me over the years. Right. When I was denied in the beginning, I didn't really understand it honestly. You know, again, I grew up with my family and I didn't really understand that there was so much injustice. I feel like I was in a little bit of a bubble. Right. And so when they said I couldn't be a cook, I was like, okay, well, what do you have available? And then there were moments where I realized that I was being passed over for jobs, for opportunities, um, and, and things that I was definitely qualified for. Even after the fact they would tell me I am, but they just wanted, you know, this guy who, you know, boys club, but one thing I've learned over the years now at my age now that, um, I don't really care what they say.

It's a, we have to get to a point where we go after what we want against all odds. And so my mom, she always says that delayed does not mean denial. So just because it doesn't happen right away doesn't mean that it won't happen. And so we just have to stay eyes on the prize, work toward whatever it is that we want. Keep that goal in mind. You know, I believe in writing things down. And so if I'm writing it down, I'm holding myself accountable and it also allows me to go back and see how far I've come. I believe that if you're not gonna give me a seat at the table, I'll make my own table. We will find a tree and some wood and I will invite others to the table and we’ll just have a whole nother thing. So I no longer sit and wait around for someone to, um, deem me acceptable. I already know I am. And I hope that others start to feel the same way.

Jaymee Sire (21:45):

Absolutely. I mean, how, how do you approach that in your, in your own kitchens?

Tiffany Derry (21:50):

One, um, being transparent, you know, um, it's so important that our employees understand that one, the restaurant business, isn't a, a millionaire kind of business, right? Like the margins are slim. Um, food is fickle. Uh, the production of food right now is going through so many issues. And by bringing them into that conversation, um, and understanding how can we help each other? Um, it's so important. Healthcare was one of the things that I wanted to implement in, in my business that we didn't have for me when I was coming up in the industry. And so, um, that has its own, um, set of, of problems, right? Because one it's expensive, healthcare. Number two, everyone doesn't want it, but everyone needs it. So finding the right program that fits for your company, I think is important as well. Um, and for us it's lifestyle. So many times in the restaurant business, we work so hard. We're there day in, day out holidays, blah, blah, blah. We're there. One of the things we do is a four day work week. So you work four days, you're gonna be off three days. You'll make your 40 hours in your four days and you get a chance to enjoy a little bit of life. And I think that's important and it keeps people grounded and wanna be a part of what we're doing.

Jaymee Sire (23:06):

Tiffany competes as one of the culinary Titans on the news show, Bobby's triple threat. And she's telling us all about it up next. Well, as a force in the food world, it is no surprise that you were handpicked as one of three culinary Titans for the news show. Bobby's triple threat. Can you share more about the show and what makes it unique from other competitions that we've seen in the past?

Tiffany Derry (23:34):

Oh my gosh, everything is different. like, like everything, you know about competition, it's not gonna happen. And I think for, for me, it was the fact that that Bobby is just an icon, right? Like.

Jaymee Sire (23:47):

Of course.

Tiffany Derry (23:48):

Oh my gosh. He is just an incredible chef mentor, businessman, competitor, like, so being able to one be in and just around him, I feel like you gain knowledge, but everyone gains knowledge. That's around him. It's not just the Titans. Right. And so I think that's cool, but we are doing honest cooking. This is not about gimmicks. This is not about, you know, working around, figuring it out. This is you're coming into the kitchen to just cook your butt off and you are not gonna have all the extras that you could have. And, and many other things, this is about getting down in the kitchen and that's how I like to cook. And so , I think that for some chefs, it's hard because sometimes we, we rely on so many other machinery. Right. Mm-hmm . And so here, it's taking off all those layers and getting down to the nitty gritty cooking.

Jaymee Sire (24:47):

I love it. I'm so excited to see it. And you are cooking alongside Michael Voltaggio, Brooke Williamson, who, who complete this Titan trio? What was it like filming with, you know, your fellow chefs alongside these pros?

Tiffany Derry (25:01):

Yes. I know Brooke and Michael very much, very well. And, uh, even for us, this was so different. There were days where we were like, oh my gosh, I can't believe we're doing this. And, uh, we would get in there and we would hold our head up high and get to cooking. And I think it was great because though we are cooking individually, it still felt like we are doing it together. Right. Mm-hmm and there is nothing like looking over at your team and seeing them cheering for you and, and feeling that energy. Right. And so I think that that was pretty cool too, because both of them are amazing chefs, like literally just amazing.

Jaymee Sire (25:41):

Yeah. And, and so Bobby isn't cooking in the, in the show, right? He's just the one making the calls, selecting the ingredients. Um, we know how amazing he is at, at food competition shows, but how, how many curve balls does he throw away? What kind of game master is he in this scenario?

Tiffany Derry (25:58):

Game master, honestly, the game would only be ingredients. Like it's not, you know, some halfway in the middle of a cook, a thousand different things, swinging balls and you know, fish.

Jaymee Sire (26:11):

Tiffany Derry (26:12):

Flying at, you know what I mean? Like it's, it's no, it's just real honest cooking and being able to be quick on your feet and being able to obviously cook quickly. Right. Mm-hmm and so you don't have a lot of time to figure out what you're gonna do. You just have to get in there and you just have to do it no time for second guessing yourself. There's no time here.

Jaymee Sire (26:32):

So you have these, you know, I guess challengers coming in and then picking which of the Titans they wanna go up against. So without giving away any spoilers, can, uh, viewers expect any upsets in this series?

Tiffany Derry (26:43):

Oh, there are so many upsets. There is so many surprises. Oh my gosh. I'm so excited. I can't wait for everyone to see it. Heck I can't wait to see it. it's gonna be good y'all.

Jaymee Sire (26:56):

I mean, how does it feel like what's it like having your reputation, your, your well earned clout on the line in, in this, uh, competition?

Tiffany Derry (27:03):

Oh, trust me. I felt every bit of that. Like, I haven't competed in so long and honestly I might have done one thing, but it's been at least 11 years. And so for me to walk back in this type of setting and do it every day, oh, I felt the pressure. And then you feel like, oh my gosh, I'm gonna let down all the people who, you know, are rooting and supporting. And so you just don't wanna do that. You don't wanna let your business down. And Bobby's, he was like, look, it's not like that. You just cook. Don't worry about the opposite part of it. Even if you lose, it's quite okay. The world is not gonna end. Don't put that pressure on yourself. And I'm like, okay, all right, here we go.

Jaymee Sire (27:47):

just go out and have fun with it. Right.

Tiffany Derry (27:50):

Just go have fun.

Jaymee Sire (27:51):

I mean, like you said, though, you are no stranger to competing in food competition. So do you have a personal strategy when it comes to these shows?

Tiffany Derry (27:59):

Uh, one thing that most don't recognize or know is that I, even though I cook Southern, I didn't start cooking Southern. I didn't really embrace my Southern roots to probably about seven years ago. So, so much of my 25 year in this industry has been cooking different other types of cuisine. So I also travel a lot. I get out of the country once a year and I study abroad. I do it, I've done it since I was 18 years old. Wow. And so that is something that I hold in my pocket and most who see me, oh, she's gonna cook Southern. And there's always a Southern accent there, but you know, I'm coming with it from different ways. Watch out.

Jaymee Sire (28:41):

. Is, is that why you think you're such a strong competitor because you have kind of like collected all of this knowledge, you know, throughout the years from different countries and cuisines?

Tiffany Derry (28:52):

So Bobby came to the restaurant one day and he, he was just blown away by all the different types of food. Um, whether it was, you know, my African influence, whether it was the islands, whether it was down home Southern. And he was like, but it's not straightforward Southern. You have these nuances of Japanese cooking and Italian roots and all of these things. And so he is the first person to, to really just remind me of, of like how the fact that I got all of this and I can do this and that the arsenal is strong. And so mm-hmm I appreciate it. I appreciated that from him.

Jaymee Sire (29:31):

Yeah. You earned, you earned your spot there for sure. Um, do you have like a kryptonite ingredient or technique that, um, that really just might take you down?

Tiffany Derry (29:43):

Oh, no, I can cook anything. I'm gonna chef.

Jaymee Sire (29:46):

Okay.

Tiffany Derry (29:47):

Jaymee Sire (29:48):

You can't, you can't give anything away for season two, right?

Tiffany Derry (29:52):

I can cook anything. I don't wanna, anybody. Any ideas?

Jaymee Sire (29:54):

Yeah. Cause if you say it, you know, you know, you're getting that one. Um, when, when you are part of these shows, I mean, what, what do you kind of take away from them when filming is done?

Tiffany Derry (30:03):

Oh, the friendship is incredible. Whether we're competing and it doesn't matter who I'm competing against. Once you compete against someone, you, you are bonded with them in, in some kind of way. And I think that that is beautiful. No matter win or lose, like you're, you're there, you enjoy it. You both are in a fire. No matter how many people are watching, there's only two people who've truly lived it. And so mm-hmm , you, you two are, just are, are in it. And I, I think it's a beautiful thing. And I always learned something. I learned something about food, about culture. Every time I compete and I'm always watching I'm cooking and watching I'm like, what do you got going? What’s she doing? Okay. All right. Let’s go.

Jaymee Sire (30:44):

I love it. Well, I am so excited to check it out and, um, and see, see what you cook up on there. And we, uh, we thank you so much for taking the time. We do have a few rapid fire questions that we're gonna finish off with. And then we have one final question for you. Okay. Here on Food Network Obsessed. All right. Favorite menu item at your restaurant. Roots. Chicken shack.

Tiffany Derry (31:03):

My gumbo.

Jaymee Sire (31:04):

Oh, okay. That sounds good.

Tiffany Derry (31:06):

Oh, that's roots. Southern table. Sorry. Roots chicken shack. Roots. Chicken shack would be my spicy bird chicken sandwich.

Jaymee Sire (31:12):

Okay. So one of each I like it. Uh, hidden talent? If you have one.

Tiffany Derry (31:18):

I love golf. I used to be really good. Haven't played it in a while, but yeah.

Jaymee Sire (31:23):

Best career advice you've received?

Tiffany Derry (31:25):

Be so good. They can't deny you.

Jaymee Sire (31:28):

Mm. Love that. Your go-to relaxing activity?

Tiffany Derry (31:32):

Thus fall.

Jaymee Sire (31:34):

yes. It's like your style. All right. If you get assigned dessert for a dinner party, what are you bringing?

Tiffany Derry (31:42):

Banana Pudding.

Jaymee Sire (31:44):

Mm. Favorite song at the moment?

Tiffany Derry (31:47):

At the moment.

Jaymee Sire (31:48):

Tiffany Derry (31:49):

God did it.

Jaymee Sire (31:54):

Uh, alright. Next vacation destination?

Tiffany Derry (31:57):

Italy. Southern Italy.

Jaymee Sire (31:59):

Ooh. Yeah. Is that, are you go like, is it scheduled or you just want to?

Tiffany Derry (32:02):

Yes. Yeah, no, it's scheduled. It will be, I'll be there in 40 days.

Jaymee Sire (32:06):

Oh my goodness. I'm so jealous. That's amazing. Um, alright. What is something that is actually bigger in Texas?

Tiffany Derry (32:15):

Everything. What are we talking about?

Jaymee Sire (32:20):

Well, this has been so much fun. Our last question is something. We ask everybody here on the podcast. Everybody has a different answer, so we wanna know what would be on the menu for your perfect food day. So we take us through your breakfast, your lunch, dinner, any snacks you wanna throw in dessert, you can time travel, spend as much money as you want. Want. There are no rules, calories don't count. Okay. In this question, we just wanna know like your ideal food lineup for the day.

Tiffany Derry (32:46):

Ooh, okay. There's something about starting a day with FA I love, I mean, most, if you've been to Vietnam, you know, that like FA was eaten in the morning for breakfast. That's B food, but like the chicken F was amazing. And now I crave it often. So I want that in the morning. Chicken F dark black.

Jaymee Sire (33:05):

Are you gonna go to, and you'll go to?

Tiffany Derry (33:07):

I'm going.

Jaymee Sire (33:08):

Let's do it. Yes. Let's travel.

Tiffany Derry (33:10):

Money's no object.

Jaymee Sire (33:11):

Yeah, exactly. Money's no object. And you can, you can like take a superSonic jet to, to, you know, jet around for the day. So yeah, yeah.

Tiffany Derry (33:18):

Yeah, yeah. Um, lunch, what do you feel like TIFF? Mmm

Jaymee Sire (33:23):

Tiffany Derry (33:24):

Ooh. Mmm. Okay. Okay. Let's go to Thailand. We're already in Asia. So yeah, there we go. Let's go there. I want some papaya salad. LA style would be lovely with the fer minute craft. I want some sticky rice. I want some sausage. I want a little bit. Ooh, give me a little Tom KA guy with a little chicken coconut soup. I'm feeling real good right now. And then we're gonna, we're gonna finish it with some mango and sticky rice because we must always have rice.

Jaymee Sire (33:52):

Yes, exactly. Um, okay. No, that sounds delicious. All right, what's next?

Tiffany Derry (33:56):

Ooh. Mm I'm. In the mood. I'm in the mood. I'm in the mood for my mother now, like if that, if it's gonna be this, she is going to make me the most fabulous bowl of gumbo. Yes. And, um, she's gonna bring it home. We're gonna have some beautiful cornbread. She's gonna make some sun tea with the mint and lemon orange in there and let it sit out on the porch. Yeah. And it's gonna be a family thing. So as much as I love the, the Dumbo, we're all gonna be together with my family. We're gonna enjoy it.

Jaymee Sire (34:28):

I love that. So bringing, bringing this whole conversation full circle too. Um, are you having dessert? Is, are we, are we adding something on woo.

Tiffany Derry (34:36):

I ate so much today. I don't think I need any dessert.

Jaymee Sire (34:39):

That's fine. That's totally fine. again, it's your day. You can do whatever you want. no, that sounds like an absolutely perfect day and, and very much encapsulates who you are and, and, and who we've gotten to know over the course of this conversation. So thank you so much for, for sharing a little bit of your life. And we look forward to the new show.

Tiffany Derry (34:59):

Thank you.

Jaymee Sire (35:05):

Bobby's triple threat premiers, Tuesday, September 27th at nine, eight central on Food Network and streaming on discovery. Plus make sure to follow us wherever you listen to podcasts. So you don't miss a thing. And if you enjoy today's episode, please rate and review. We love it. When you do that, that's all for now. We'll catch you foodies next Friday.