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. 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 love my job!
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.