Discover Culinary Passion: How Vista Room’s Chef Instructor Inspires Students Through Love for Cooking

On the fourth floor of Burk Hall, students busily plate dishes in the Vista Room’s kitchen, listening for Chef Tim Shaw’s call to serve. The buzz of conversation from diners mingles with the sounds of utensils clinking against plates as students focus on creating beautiful presentations.

This year marks ten years since Shaw began his journey as a chef instructor at San Francisco State University. Before that, he taught at the International Culinary Center in California and New York. Despite his impressive culinary background, Shaw’s path to becoming a chef began unexpectedly. After graduating from Williams College in 1989 with a degree in archaeology and classics, he discovered his passion for food on a dig in Greece.

“I found incredibly fresh and delicious food there,” Shaw recalled. This newfound love drove him to attend culinary school, where he explored diverse cuisines and learned about wine.

Shaw graduated from The French Culinary Institute in 1995, but life took a sudden turn when he was diagnosed with stage four lymphoma at 29. This shocking experience fueled his desire to understand the relationship between food, health, and the environment.

“How could this happen to me?” Shaw thought, despite his healthy lifestyle. This question led him to earn a master’s degree in food studies from New York University in 2001. Teaching quickly became his passion, as he enjoyed sharing his knowledge of food with students.

Shaw continued his education, completing a Master’s in Public Administration focused on food policy in 2015. He credits Donna LaSala, one of his professors, for inspiring him. “She taught us to empathize with different perspectives and encouraged us to push our boundaries,” he said. LaSala, impressed by his curiosity and humor, reflected, “Tim is always eager to learn and solve problems collaboratively.”

Sybil Yang, an associate professor, noted that Shaw adapts his teaching to reach a diverse audience, catering to those unfamiliar with cooking as well as aspiring chefs. “Everyone deserves to learn how to prepare good food affordably,” she said.

Joseph LaVilla, who joined SFSU in 2015, praised Shaw’s ability to calm nervous beginners. “He helps students feel comfortable and confident in the kitchen,” he shared.

Shaw’s favorite dish to prepare is handmade pasta. He finds the process enjoyable and relaxing. “When I entertain, I love making pasta. It allows me to unwind, sip wine, and enjoy the moment,” he said.

At 57, Shaw is contemplating his next steps post-retirement, including writing a plant-based cookbook and hosting pop-up dinners at wineries. He advises his students, “Build your skills, but remember, if you’re not enjoying what you do, consider a change. This applies to every aspect of life.”

In today’s fast-paced world, where wellness trends dominate conversations, Shaw’s insights remind us that food is not just about sustenance. It’s about connection, joy, and thoughtful choices that can shape our health and environment for the better. With a growing emphasis on plant-based diets, nutritional education is more important than ever. According to recent statistics, about 27% of Americans are now trying to incorporate more plant-based meals into their diets, highlighting a shift in how we view food and its impact on our lives (source: Food Insight 2023 Report).

Ultimately, Shaw’s story is a testament to the power of food in education and health—a topic that continues to resonate with many today.

Check out this related article: Trump Cuts $500 Million in Food Aid as Hunger and Poverty Surge: How It Affects Our Communities