Boujee Boards by Tiff: Bringing artisan charcuterie to J’can tables

With a background in hospitality and tourism management, Tiffany Foster started her exciting culinary journey at Round Hill Hotel and Villa. While there, she received an interesting request from overseas guests – to bring the luxury of charcuterie boards to the table. Seeing the shift in the gastronomic space and its increasing demand when it came to brunching, Foster did her research and decided to create a personalised artisan experience like no other.

“I had never executed a charcuterie board before March 2021. But I had the exposure to wine and cheeses. Add in my natural love and passion for food, it was a no-brainer,” the owner and operator of Boujee Boards by Tiff told Food.

Visually appealing and pleasing with a symphony of flavour, charcuterie boards take taste buds on this most elegant adventure to a delicious destination. Deriving from the French word, charcuterie, which means cured meats (mostly pork-based), a charcuterie board, according to Foster, is an assortment of fruits, cured meats, dehydrated fruits and cheeses.

“That is the standard inclusion,” the curator said, adding, “My charcuterie boards have been formed based on an artisan experience, conveying an expression of what the client is looking for and bringing that artistic culinary vision to life, whether on a graze table or a board.” This may mean having smoked salmon, or dairy-free cheeses for those with allergies or a grazing table with only desserts.

Taking an individual approach to this French phenomenon, her one-to-one experience saw her catering for special occasions such as birthdays and Mother’s Day, among others. But over the past year, Foster’s business has grown exponentially to serve delightful offerings on a larger scale, like brunches and weddings.

Because her company, Boujee Boards by Tiff, got underway during the global pandemic, it took a while to get off the ground. She has, however, seen a steady increase over time, taking flight and gaining traction through different events.

Her most significant event to date was providing charcuterie boards and champagne services for the Duke and Duchess of Sussex, Prince Harry and Meghan Markle as well as star actors at the local launch of the movie Bob Marley: One Love this year. And she was recently spotted at Kiddist Cowans’ Brunchin with Purpose event held over the weekend. The response so far has been positively delightful.

Often labelled as too pretty to eat, but unstoppable in savouring after just one bite, resources for the charcuterie boards have become a major issue with her expansion. Having that consistent supply is important, but it can be a challenge. So she ensures plans are out in place to have fruits that are of top quality, for instance.

Remaining steadfast in providing a premium service has seen her partner with persons who provide locally made wooden boards, as well as other purveyors who supply locally made cheeses, cured meat and fruits, both exotic and seasonal. “The charcuterie experience should be inclusive and tailored to every individual’s tastes and needs. That’s why we offer fully customisable boards that cater to all dietary preferences and restrictions,” she said.

With plans to partner with a wine company this year for a wine pairing and charcuterie-making experience, Foster is looking forward to being one of the artisans at Jamaica Food and Drink Festival’s Meet Street event in November.

She hopes to continue to be the premier charcuterie catering company, grow to serve more corporate clientèle and be recognised, both regionally and internationally.

“The local gastronomy has so much potential. People always view Jamaica as the land of wood and water, sun, sand and sea. But the gastronomy is really what ties it in to make Jamaica the perfect package,” she highlighted, noting, “I believe in the versatility of this brand and its ability to grow and put Jamaica on the map.”

Boujee Boards by Tiff is on Instagram, @boujeeboards_bytiff_ja.

krysta.anderson@gleanerjm.com