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What's New at Pacific Institute of Culinary Arts > Instructor Spotlight

Instructor Spotlight

posted on December 14, 2010
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Chef:            Tim Ellison
Born:            Vancouver
Program:       Sommelier - Director of Food & Beverage Services       
Years of Experience:  35
 
BIO: 
• Locally born and raised Chef Tim has been in the Hospitality industry for 35 years and held positions ranging from Executive Chef to Director of Food and Beverage in fine dining restaurants, schools and hotels.
• He holds a number of achievements including a Diploma in Hospitality Administration, Certified Chef-de-Cuisine and also certification as a Sommelier from the International Sommelier Guild.
• Receiving instructor status for the Wine and Spirit Education Trust (WSET) out of London, England, he has the distinction of being the only Certified Chef-de-Cuisine and Sommelier in Canada that also holds the prestigious WSET Diploma of Wine and Spirits.  He is also the Founder and past president (2003-2009) of the BC Wine Appreciation Society
• Known for his knowledge of the hospitality business he has toured Canada, France, USA and south-eastern Asia delivering presentations and seminars.  Also serving the Canadian Technical Chair at the Internationally Skills Competition where Canada brought home a gold for Dining Room Service.
• Joining our faculty Chef Tim specializes in hospitality management, wine education and is also a Chef Assessor for the Cook Red Seal Apprenticeship program for BC.
                 
"There has never been a better time to be involved in the Hospitality and Tourism Industry. I am thrilled to be a part of an amazing team of dedicated professionals focused on helping students gain the right attitudes, skills, knowledge, and abilities to provide a solid foundation in the culinary and baking/pastry disciplines. The opportunity to enhance that journey through wine education and business management programs is simply a continuation of my own personal industry experience: A Dream Come True.”– Chef Tim
 
What inspired you to get into the food industry?
Desire to participate in the family business.  Once in I was hooked by the energy, fun and excitement.
 
What do you enjoy most about being a chef?
Using my knowledge, skills and abilities to serve others.  Enrich and add to their positive experiences through my efforts.
 
What made you decide to become a Chef Instructor?
The opportunity to help the next generation benefit from my personal experiences.
 
What do you enjoy most about teaching?
Seeing the “light come on” and the fun and enjoyment students seem to experience in my classes.