Chef Timothy Tucker
A 1998 graduate of Sullivan University's Culinary Program and former PM line cook at two upscale restaurants, The Mansion on Turtle Creek in Dallas and The Painted Table in Seattle, Timothy Tucker came to the Louisville Salvation Army in January 2005 to oversee the prep and foodservice production at the Center of Hope. Faced with the daunting task of serving breakfast and dinner daily to 400 homeless and low-income men, women and families, he invigorated the Center's meal service by bringing a health-conscious approach to the menu. He understood that diet affects all areas of an individual's functionality, attitude and behavior.
His philosophy that "you are what you eat" spun off with the development of The Culinary Training Program, an intensive, 8-week curriculum and 4-week internship at a local restaurant kitchen. Through an application process, individuals learn basic culinary skills with an opportunity to apply for an entry-level job in the hospitality industry. Also included in the training are techniques in self-marketing, resume development, workplace ethics and effective communication. Since its inception the program has successfully graduated 34 students, who are currently working in the culinary field and earning living wages.
