With 22 years of professional experience, Tim Banks serves as culinary arts program director at the San Jacinto College North Campus. He shares some insights about the vibrant culinary arts scene.

CareerFocus: Please list college degrees and certificates you have earned, as well as some professional experience.

San Jacinto College culinary arts instructor Tim Banks says his greatest reward as an educator is when students learn to love and respect the culinary arts craft.
Photo credit: Rob Vanya

Tim Banks: I’ve been a professional chef since 1994, having done it all, from working at high-volume hotels to making live culinary demonstrations. I hold a culinary arts certificate from Houston Community College, and an associate of applied science from Bridge Valley Community and Technical College.

CF: What is your personal favorite type of food?

TB: Mid-Atlantic regional cuisine, such as crab cakes, clam chowder, Eggs Benedict, etc.

CF: What is your personal teaching philosophy? How do you motivate aspiring chefs to stay with it and excel?

TB: I tell students to experience the moment, to live and be present in the taste and technique in order to nurture their talent.

CF: Complete this statement: It’s an exciting time to be a chef in the Houston area because…

TB: Houston’s food scene is one of the most progressive in the country. Our city is a collection of culinary neighborhoods that extends far beyond our roots in barbecue and Tex-Mex.

CF: When did you start at San Jac?

TB: I started with the College in 2009.

CF: How is serving as a culinary educator different than serving as a chef? What personal rewards do you find as an educator?

TB: The biggest difference is the exploration of food and learning versus the fast-paced environment of working kitchens. The absolute biggest reward for me is the growth I see in students, and their learning to love and respect the culinary arts craft.