Meet Tiffany Guckin

Alright – so today we’ve got the honor of introducing you to Tiffany Guckin. We think you’ll enjoy our conversation, we’ve shared it below.

Tiffany , looking forward to learning from your journey. You’ve got an amazing story and before we dive into that, let’s start with an important building block. Where do you get your work ethic from?

Growing up my parents were an excellent example of what hard work looks like. I also think it’s the Leo in me that is always pushing to work hard and give more where I can. I tend to be the hardest critic on myself and complacencies is not something that fulfills me. Although there have been challenges and obstacles that I’ve had to overcome in life, in the work environment, in the social world, I have always tried to think of the positives and what that would do for me in the long run.

Losing both my parents at a young are was also a factor for driving my work ethic. I saw how hard they worked and felt like I had two paths to take, in my opinion. Let this devastation take over and give up or use all of the tools and support that they showed me, as a driver to to continue. Not just for me but for my family as well. I have successfully made a career out of my “first job” out of college, I am a mother and I am also (what I’d like to think) a successful food and social media influencer in my space here in CT.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

My current role full time role has been fulfilling in many ways, as the company I work for focuses on clinical trials and the goal to better understand neurodegenerative disorders, oncology and other related illnesses. My background is heavily on the science side of things but my “passion project” if you will is expanding my food and social media blog.

Foodswithfinn is not only my Instagram handle, but also my own little business that I’ve built up over a number of years. I have always been passionate about food culture and new experiences. Through this little side hustle I have met some of my very best friends, chefs from all over the world, places I’ve never experienced before and learned so much more about my home state.

A goal of mine would be to continue to expand my following and reach to support new adventures that I can share with them and my family. Supporting small businesses and products we love is rewarding. Even if I can get one new individual to a place they haven’t been before, its a success in my book. Our brand is authentic and not perfect by any means. I try to provide valuable information while also being witty and relatable. Its been so common that social media is a depiction of perfection but at the end of the day, people want to connect with you and know that they can have the same experience without the following, the cameras etc.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

Three qualities I think have been the most impactful of this journey have been include flexibility, enthusiasm and patience. Change in times or trends can be frustrating but if you have these three qualities, it allows for one to pivot for what works best for their job or niche. If you can’t be flexible and patient, I think people become their own roadblock. It is also valuable to be excited and enthusiastic about what you are doing! If you aren’t, then it may not be exactly what you’re looking for.

Advice would include taking any opportunity that’s presented because there can be connections made with people or brands to help move along. Also, don’t be afraid to try something new!

Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?

I would love to connect more with creators and culinary expertise on a more candid and personal level. I love being in the kitchen and creating recipes when I am not out and about. I think creating a series of these types of videos would add authenticity and community in the space. I know there are plenty out there like this but I like to keep things real and less polished. I say bad words, I don’t measure exactly and playing good music is fun! I also think it would be so fun to have chefs or business owners teach others how to create their iconic dishes at home in a candid way.

Contact Info:

Image Credits

Abby Coleman (picture 1, 4, 6 )

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