20/12/2024
"There's so much work to be done in mental health"
Tim, who started as the College’s Head Chef on 20 June, has spent much of his life in kitchens in the Cambridge area. As soon as he was out of school, he was straight into a role at renowned Cambridge dining spot, Restaurant 22, where he began to learn the mechanics of the kitchen. Following that, he spent a long stint at Jesus College, where he was chef de partie and then sous chef.
A big part of Tim’s approach to the kitchen is collaboration: it’s about listening to people and getting lots of ideas cooking.
“Students eat in the dining hall every day,” he says, “so I particularly want to find out what they think and get their ideas. I love getting students involved. There’s lot of things we can do, from pizza nights and themed nights to events that reflect the vision and values of the College – so I want to hear what people have to say; I’m on the hunt for ideas.”
“We have to be imaginative”
Sustainability is a central part of Tim’s vision too.
“We have to be sustainable in our choices,” he says, “from the menu to our practices in and around the kitchen. There are things we can take even further at the College, in terms of recycling policies, packaging and container policies, using even more locally-sourced ingredients, and limiting the amount of ruminant meat, for example.
“But we have to be imaginative, it has to be exciting. Sustainable choices and menus don’t have to be boring – and I’m excited to introduce more adventurous vegan and vegetarian dishes to the menu.”
A vegan cook-off
Tim, who beat several existing Head Chefs to the role, prevailed not only because of his innovative thinking and sustainable credentials, but also because of his excellent performance in a vegan cook-off, organised by the interview panel, which included a student representative as well as Domestic Bursar, Darren Smith.
Tim’s winning dishes included a heritage tomato salad, griddled veg, cauliflower cous cous and tomato gel.
“Tim was exceptional during the recruitment process,” says Darren, “and will bring a well-rounded knowledge of kitchen management to the College. He excelled at the practical task where the candidates were asked to write and cost a College feast, and cook vegan dishes from a box of ingredients only revealed on the day. His passion and experience will enhance the catering for all College members and I am delighted to welcome him to the team.”
“You have to have the fun factor”
“It’s been a hectic first few weeks,” says Tim, who has certainly made an impression already in the kitchen, “but I’m slowly starting to remember everyone’s names around the College!
“鶹Ӿis such a friendly place to be; everyone knows each other, it’s relaxed and supportive. I’ve got an excellent team in the kitchen, and it’s going to be a lot of fun to have them with me on this adventure. That’s important – you have to have the fun factor to deliver the best you can at work.”
Find out more about food at Wolfson
You can find out more about food at Wolfson, including accessing current menus, on our website.
