Meet Tiffanie Fowler | Chef, Entrepreneur, Mother, Brain Tumor Patient.

We had the good fortune of connecting with Tiffanie Fowler and we’ve shared our conversation below.

Hi Tiffanie, we’d love for you to start things off by telling us something about your industry that we and others not in the industry might be unaware of?
That it can be healthier! There’s so much access to toxic ingredients and chemicals in foods, it’s affecting overall health and people think they have a gluten allergy (except for celiacs disease), but what the problem really is, are the pesticides used in wheat crops. Red dye increases hyperactivity in children and can cause heart problems. A lot of ingredients in foods have lab made fillers that aren’t classified as good, we’re told they’re safe, but only in small quantities, yet these small quantities all add up because they’re in everyday items. Plastic has bpa and aluminum leaks out and gets into our food and non stick pans contain toxic chemicals that leach into our foods. I’m changing the way food is prepared and consumed, specifically for desserts.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I’m still learning what works for my business, like where I should invest my time and money. What seems to sell the most, where I should market myself… I have taken some products that didn’t sell to a senior living home in Plano, and the residents have just lit up with joy! That right there makes me have all the feels. They don’t get many people coming by much less free desserts that aren’t bought at Walmart or served from their kitchen. I’ve wanted to adopt them all as grandparents!

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Most of our friends and family are in Seattle, even though I was born and raised in Texas, I moved around so much with my single mother that I was unfortunately unable to make lifelong friends here. So, when we do have people come here, we take them to 7 Doors, Hard 8, Bold Pit BBQ, OMG Creamery, Scheels, Andretti’s, Galveston Island, and of course BucEEs

Who else deserves some credit and recognition?
For life itself, God gets the credit. He has closed doors, opened doors, and constantly answers my prayers. The restaurant industry molded me to know what works and what doesn’t. Managers are underpaid for the hours they’re required to put in, missing out on family time and life events. Restaurants run managers into the ground. There is so much turnover and the staff all get affected. When I lived in WA, staff got paid a living wage on top of getting tips. In Texas, staff gets paid $2.13/hr and is barely getting by.
I knew that getting a brain tumor was going to change my life, I just didn’t know to what extent. Now that I’m able to manage my symptoms, I’m able to do what I enjoy. One of the ways I learned how to manage my symptoms was to look at food ingredients. Knowing that what you put in and on your body can give you a good life or a bad life, I pride myself in making organic non GMO foods, specifically desserts. A lot of people give up desserts because of the ingredients. Well, most of what I create in the kitchen are small bites, using high quality ingredients such as unbleached organic flour, unbleached non gmo sugar, organic vanilla, cage free eggs, etc. People who buy my products also thank me for using the ingredients that I do and tell me that they never thought about it. They tell me that my products just taste better. I’ve even been told on multiple occasions that my candied pecans taste better than BucEEs, and if you’re familiar with BucEES then you know that’s a very high compliment.

Website: https://ti-lishtreats.godaddysites.com/

Instagram: @ti_lish_treats