Timothy Tucker (@chef4change), executive chef at The Salvation Army’s (@salvationarmy_sf) Center of Hope Meal Service, prepares over 400 meals weekly and leads the nonprofit’s Culinary Training Program.
Chef Timothy Tucker leads the Salvation Army’s SF kitchen.
What’s your earliest food memory?
As a kid, my mother taught me how to make a tuna salad sandwich—mixing in mayo, dijon, relish, salt and pepper— with toasted white bread. I have fond memories of eating them while watching Cubs games.
Who’s your culinary inspiration?
Chef Alton Brown (@altonbrown) from Good Eats. It has 20 years of education and creative teaching done in a fun way to watch and learn.
What are three essential ingredients you love to have in your kitchen?
Kosher sea salt, extra virgin olive oil and a good hot sauce
What is your favorite kitchen tool?
An 8-inch Japanese chef knife
What is your favorite food destination worldwide, and what restaurant do you love there?
Turin, Italy—Wema Bogino (wemapizzeria.com)
Which SF restaurants do you love right now?
I’ve had breathtaking meals at Osito (@ositosf_), 3rd Cousin (@3rdcousin) and Nopa (@nopasf).
What’s your mantra?
Always take a moment to meditate; it can avoid putting my foot in my mouth.
Photography by: TRACY EASTON
