Timothy Bass
About Timothy Bass
Timothy Bass is a Center of Plate Specialist at US Foods in Atlanta, Georgia, with over eight years of experience in butchery and charcuterie. He emphasizes leadership and education in professional growth and holds a B.S. in General Science from the University of Oregon.
Work at US Foods
Timothy Bass has been employed at US Foods as a Center of Plate Specialist since 2021. In this role, he focuses on providing expertise in the food industry, particularly in butchery and charcuterie. His responsibilities include developing strategies for sourcing whole animals from small farms, which aligns with his emphasis on sustainable practices. Based in Atlanta, Georgia, he has contributed to the company's mission by leveraging his extensive experience to enhance culinary offerings.
Education and Expertise
Timothy Bass holds a Bachelor of Science degree in General Science from the University of Oregon, where he studied Biology and Chemistry from 2000 to 2005. His educational background supports his strong drive for continuous learning and professional development. This foundation, combined with over eight years of specialized experience in butchery and charcuterie, equips him with the knowledge necessary to innovate within the culinary field.
Background
Before joining US Foods, Timothy Bass worked at King Estate Winery as a Charcuterie Chef from 2011 to 2020. During his nine years there, he honed his skills in creating charcuterie boards and managing food preparation. He also served as a Sous Chef at Neighborhood Restaurant Group from 2006 to 2009, where he gained valuable experience in kitchen operations and team leadership. His diverse background in various culinary roles contributes to his comprehensive understanding of food preparation and presentation.
Achievements
Timothy Bass emphasizes leadership, education, and training as essential components for professional growth in the culinary industry. He has developed effective methodologies to minimize costs and manage time efficiently in his roles. His innovative philosophy focuses on utilizing all aspects of both vegetables and animals in culinary practices, showcasing his commitment to sustainability and creativity in food preparation.