My name is Tamar and I am the Chemist in the Kitchen!
I previously worked as a biochemist and hold a degree in biochemistry from the University of Cincinnati. I also taught organic chemistry for two years during my time in college, and I spent several years immersed in the science field. After a few years, I made the decision to switch from the chemistry field to the restaurant industry and spent the past four years working in fine dining. It’s been a difficult road with lots of winds and turns, but I can safely say that it was the best decision I have ever made. I’ve learned so much and met wonderful, talented chefs. Now I’m here to share what I’ve learned with you!
My passion for cooking and baking began early in life, inspired by my mother’s culinary talents. During my college years studying chemistry, I began experimenting in the kitchen and developing my own unique recipes. As an Israeli Argentine with self-diagnosed “wanderlust”, I draw from the various cultures that I have been exposed to and use my experimental recipes to pay homage to my distinct heritage and family. In a fusion of knowledge and passion, I have worked endlessly to combine my deep love for food, chemistry, and my heritage to take recipes to the next level.
I hope you enjoy my recipes as much as I enjoy making them.