Okra is unique and delicious. But, when prepared incorrectly, it can get slimy. Chef Tiffany Derry takes us on an exploration of okra and how she prepares it in her restaurants to make sure it melds with the rest of a dish (especially in her Mother’s Seafood Gumbo).
As a Texas native growing up on her Southern family farm, Tiffany Derry learned early on that farm-to-table eating wasn’t just a trend – it was a lifestyle. This family passion inspired her to begin her chef career at the young age of 15, and she hasn’t stopped since. As an entrepreneur, she is the founder of Tiffany Derry Concepts and co-founder of T2D Concepts. Two companies that combine the desire to serve others with an underlying advocacy to drive social change in the hospitality industry. Tiffany is no stranger to the television spotlight as a celebrity chef, earning a spot in the top four and “fan favorite” in the hit cooking series, Top Chef. As restaurateur of Roots Chicken Shak and Roots Southern Table (which earned a spot on the NY Times Restaurant List 2021, and was named ‘Restaurant of the Year’ by Eater: Dallas), Chef Tiffany continues to push the boundaries and redefine Southern cuisine, serving up fantastic food and deep connection around the table.