Tim May is VIU’s new Food Services Operations Manager.
Tim May comes to VIU after a wide-ranging career that included chef de partie roles at Fairmont Chateau Whistler, Westin Hotel Calgary and Fairmont Hotel Vancouver. He was also Director of Food and Beverage at Legacy Tourism Group, Executive Chef at Clayoquot Wilderness Lodge and owner of RedCan Gourmet catering business in Tofino. He shares a bit about himself and what’s in store in the cafeteria this fall.
Tell us a bit about yourself and how you ended up at VIU
I initially started working at VIU as a relief culinary instructor. After more than 40 years of being in the culinary industry it was time to give back to the young up and coming culinary students. I taught for three years and when the opportunity to be involved in Food Services as Operations Manager came along, I jumped at the opportunity.
Can you share a highlight from your time here so far?
Besides influencing young culinary minds, I am grateful to work alongside a great group of people in the Food Services department. They all have a wealth of knowledge on the operations side of the department, and I really appreciate the professionalism and care they give to the student population. It is important to me to make sure we can provide good, fresh from scratch (as much as possible) food at a reasonable price for the VIU community.
What’s in store for VIU Food Services this year?
We are changing the way we serve our VIU community this fall, in the sense of where you are going to be able to purchase your meals. For example, Building 185 will be where you can purchase burgers, poutine, etc. Building 300 is where you will be able to purchase more main course meal options. We are introducing a salad bar that will be served by both Culinary Arts students and Food Services. We know people will still want to see chicken fingers and fries in Building 300, so we are still going to serve them there. The whole idea is to offer fresh from scratch food that will help students feel like they are taken care of.
When you’re not at work, what do you like to do?
When I’m not working, I enjoy my time at home with my family, that includes a Lab/pit bull cross and Savannah cat that we rescued. I enjoy downhill mountain biking and playing a bit of hockey.
Can you share one random fact about yourself?
I am a coffee snob. I have a great set up at home and enjoy making the perfect Americano. The crema on the top of the coffee after you have pulled the shot of coffee is important.
What do you like best about living and working on Vancouver Island?
I moved to Vancouver Island in 1998 and was so amazed at the different climates from the north Island to the south. As a chef, the bounty that is produced on the Island is incredible. Being able to eat figs grown in Saanich or white asparagus from Cobble Hill to organic greens here in Nanoose is what shaped my culinary journey. We are very fortunate to live here.