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About the Chef

Chef Tiffany N. Jones

Tiffany N. Jones is a culinary expert with a degree in Culinary Arts from the Art Institute of Atlanta. She has a background in Biological and Agricultural Systems Engineering with a concentration in Food and Bioprocessing from Florida Agricultural and Mechanical University and a Masters in Systems Engineering from Pennsylvania State University. She has worked in the food industry on the manufacturing side through internships and full time positions for the past 10 years.

Tiffany is also an athlete. She has ran the Nike Women's Marathon, half marathon, in 2010 and Publix Georgia Marathon, half marathon, in 2013. She has also completed several 5ks, Peachtree Road Races, and obstacle races. I'm addition, Tiffany is a National Physique Committee (NPC) competitor. She had competed in both bikini and figure. She is currently working on her personal training and fitness nutrition specialist certifications.

Tiffany began in Pole Fitness in 2008 in Port Saint Lucie, Florida. She has also experimented with aerial arts such as Lyra and silks.

As a busy young professional I understand the connivence of eating out and prepared meals. As a food industry professional I understand the items that go into a manufactured product. As a fitness professional I understand the importance of proper diet, nutrition, and exercise.

As a culinairian I understand the importance of taste, flavor, color and texture and that healthy food can taste good. I understand there are many obstacles that we face on a daily basis that cause us to stray away from our goals and that sometimes we need someone to help remove barriers to achieve our goals.

I want to remove that barricade for you so you have No Excuses with No Excuses Fitness and Cuisine consulting.

Memberships and Affiliations


The Cookbook Project

Food Literacy Education

The Cookbook Project inspires youth to be the catalyst for healthier communities through food and cooking education. We train food literacy educators to work in their own communities.


United States Personal Chef Association

Professional Guidance

The mission of the United States Personal Chef Association is to maintain the highest standards of conduct of each active member, expect each member to adhere to a code of ethics, assist each member to maintain a successful personal chef business, encourage participation in sponsored conferences, promote healthy and safe kitchen practices, and enforce the rules laid out in the code of ethics.

This Code of Ethics ensures the highest quality of service, cleanliness and safety associated with the service.

Code of Ethics

As a USPCA Personal Chef and in the interest of maintaining the highest business standards, I promise to:

  • Provide healthful, nutritious and delicious meals at an affordable price.

  • Create menus based upon the client’s needs and preferences.

  • Use only the freshest meat, fish, vegetables and fruits available and quality ingredients.

  • Maintain a professional and positive image of their business and the USPCA. Always act in accordance with all State and Federal laws and regulations, particularly in matters of food preparation and health standards.

  • Respect for the client’s home, property, belongings and privacy, always acting discreetly and as a member of his/her family.

  • Keep confidential any information about the client, which I may know as a result of work in his/her home.

  • Prompt return of phone messages and e-mail contacts.

  • Full disclosure of any/all information requested by the client in regards to the preparation of meals.

  • Leave clear, concise storage and heating directions for meals prepared.

  • Continued education in culinary arts and staying abreast of changes within the industry.


Research Chef Association 

Lasting Impact

Founded in 1996 by a group of research chefs dedicated to overcoming challenges facing the food product development professional, the Research Chefs Association (RCA) has grown to more than 2,000 members.

Today, RCA is the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists and other industry professionals who are shaping the future of food research and development.

RCA is a forward-thinking, vibrant, energized organization whose members benefit by being part of a dynamic community of food professionals who work toward a common goal: the blending culinary arts and food science.

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