Work With Me

Work With Me

Photo by Jon Tyson / Unsplash

Tiffani Rozier

tiffani.rozier@gmail.com


Writing

Storyteller | Journalist

Issue No. 15: Be The Change
ISSUE No 15: BE THE CHANGE Be The Change! No one embodies that like Paola Velez, co-founder of Bakers Against Racism. This global bake sale generated almost $2 million for local Black Lives Matter causes and brought together professional and home bakers from around the world. Paola has been a source of positivity and i
Issue No. 17: Cooks & Books
ISSUE No 17: COOKS & BOOKS Calling all cookbook lovers! Don’t miss our “Cooks & Books” issue, featuring Drew Barrymore and Chef Pilar Valdes, the dynamic, cookbook-obsessed duo from The Drew Barrymore Show! Drew & Pilar give us the scoop on their new cookbook, Rebel Homemaker: Food, Family, Life, and share
Issue No. 19: The Entrepreneur Issue
THIS ISSUE IS SOLD OUT We asked Sana Javeri Kadri of Diaspora Co.to be on the cover of our Entrepreneur Issue because she’s one of the foodie founders we admire the most. We’ve watched her build her brand from a single spice (turmeric) to a multi-sku powerhouse that’s put the spice world on notice! Whether you’re a ne
Serving Up: Essays on Food, Identity and Culture
A groundbreaking collection of essays about food and its powerful link to identity, culture and community, from twenty exciting voices around the world. We hear about a family ritual of drying mango and pickling limes in India, and the search for a father’s favourite hotdog in North Carolina. We investigate Latino food in cinema and vegetarianism in Buddhist diets, the cultural appropriation of Chinese food and the effect of gentrification on Black communities. And we learn about the grassroots organisations fighting for change, for equality for farmers and for better mental health provisions in kitchens, where toxicity and micro-aggressions are rife. Edited by renowned chef and activist Zoe Adjonyoh, and featuring a foreword by acclaimed author and broadcaster Yasmin Khan, Serving Up is an electric, urgent anthology campaigning for representation around our dinner tables, wherever that dinner table may be. Includes essays from: Abigail Koffler, Apoorva Sripathi, Chris Nigro, Cynthia Greenlee, Duron Chavis, Fatima Tarkleman, Hassel Aviles, Izzie Ramirez, Lee Tran Lam, Lenore Adkins, Mavis-Jay Sanders, Samah Dada, Scott Alves Barton, Selasie Dotse, Tambra Raye Stevenson, Tiffani Rozier, Vanessa Parish, Yoshivel Elise Chirinos.

Audio

Narrative Strategist | Podcast Producer | Host

HOST | PRODUCER

Afros and Knives Podcast - | Listen on GoodPods™
Afros and Knives—an award-winning interview series featuring Black women working and leading in food and beverage, food media, food science + tech…
2021 TASTE Award Winner for Best Food and Beverage Podcast
Black Women in Food Amplifier and Judge
Top 100 Podcast on Goodpods

Producer


Black Material Geographies is a collection of conversations and stories using Blackness and textile material culture to explore how we can create more sustainable systems and processes amid global climate crises and lifestyles deeply entrenched in global capitalism. This show projects “Blackness” into the past to understand the material cultures of our present and the possibilities for a more sustainable future. We will explore what Black futures could be made of and who gets to make them.


Sold on Murder, a storytelling project that delves into the extraordinary life and untimely death of John Evers Robinson known to his friends as Rokked and John-John to his family.


The Pen Game Podcast | Writing, Storytelling & Creative Disciplines Hosted by William Person, The Pen Game is a storytelling podcast dedicated to exploring the art, craft, and business of writing across all disciplines.


Limited Series


Cooking taught me discipline. Hospitality taught me empathy.

Audio taught me resonance. Writing taught me how to communicate truth.

I spent years in kitchens, in dining rooms, in summer camps, in classrooms, behind service counters, and behind the scenes in hospitality—watching how people reveal themselves before they ever speak.

Then I spent another decade learning how to translate that into story through writing, journalism, and award-winning audio.

Now, the result is a rare and beautiful blend:

– the operational mind of a chef

– the emotional intelligence of a hospitality leader

– the curiosity of a journalist

– the instincts of a producer

– the strategy of a director

– the storytelling soul of a writer

This is the foundation of everything I create.