Tim has a deep professional and culinary background that stems over twenty years. Tim’s culinary work includes catering, private chef services, and extensive teaching. His research operational focus is on promoting sustainability in food systems and nutrition. Tim has been a speaker at SXSWEco on the issues of teaching about food systems, and is a judge for the Biomimicry Global Design Challenge which focuses on critical sustainability issues in food systems. To stay connected with the culinary and broader community, Tim engages with several catering companies in New York and San Francisco, and freelance writes for cookbooks and several magazines. He has donated dinners to City Year San Jose and was involved in fundraising for the Leukemia and Lymphoma Society, where he was a candidate for the 2014 Man of the Year. Chef Tim received his B.A. in classics and archeology from Williams College; an A.O.S. from The French Culinary Institute; M.A. in food studies from New York University; and a Masters of Public Administration in sustainable management from the Presidio Graduate School.
|The Economist posted Bananas are getting cheaper. That low price comes with hidden costs. in True Cost Accounting 3 months ago|
|Douglas Gayeton posted ORGANIC in Organic 6 months ago|
|foodture posted Beating plastic & the food supply chain in New Food Systems 1 year ago|
|The Scholar posted Evaluating the Future of Food through True Cost Accounting in True Cost Accounting 1 year ago|
|The Environmentalist posted Zapping Noxious Weeds On Organic Farms is Harder Than You Think in Organic 2 years ago|
|The Producer posted What Cuba Can Teach America About Organic Farming in Organic 2 years ago|
|The Scholar posted The effects of organic agriculture on biodiversity and abundance: a meta-analysis in Organic 2 years ago|