In the summer of '88, Tim Shaw, an archeology major, discovered his passion for cooking and plant-based nutrition during a trip to Greece. This experience exposed him to a wide range of flavors he had never encountered before. Inspired, he completed his degree, moved to New York, and attended the French Culinary Institute.
Shaw worked tirelessly as a line cook in Manhattan after culinary school but faced a setback when he was diagnosed with lymphoma. During chemotherapy, he found solace in the bread kitchen at work whenever he had the energy. After overcoming cancer, Shaw pursued a master's degree in food studies at New York University, started a catering business, and opened a private cheffing service.
During his final year at NYU, Shaw discovered his passion for teaching when he became a graduate assistant for a class of nutritionists aiming to create nutritious and flavorful meals. This revelation led him to focus on sustainably teaching the art of cooking and witnessing his students flourish.
In 2005, the French Culinary Institute offered Shaw a position to teach a food safety class emphasizing nutrition and plant-based eating. After six successful months, he was offered a permanent teaching position, prompting him to leave his other endeavors. In 2011, Shaw relocated to San Jose with the institute to establish a farm-to-table program. However, he decided to stay in the Bay Area and pursued a second master's degree in food policy and sustainability.
Since 2015, Shaw has been a part of San Francisco State University's Hospitality and Tourism Management department, where he educates students in the culinary arts. He also directs a plant-based workshop and will soon introduce a new class focused on culinary sustainability.
Throughout his journey, Shaw's passion for cooking and sustainability has remained at the forefront, guiding his teaching and inspiring others to make conscious food choices.