For me (Chef Tim Gauldin) it all started back in the 70’s when my mother allowed my sister and me to stay at home for the summer. We were told not to use the stove, if we were hungry to go next door to our Grandmothers. I decided I wanted a hot bologna sandwich, so I placed the bologna atop the toaster and pressed the button. I continued to press the button down and flip the bologna until it was nice and hot. Man, that was a great sandwich. The toaster was a mess and in case you are wondering, I didn’t get in any trouble because, I did not use the stove. That day had to be the beginning of becoming an innovative chef.
After serving in the U.S.Navy I was trying to find out what I wanted to do in life and under the advice of my roommates I began waiting tables. Within six months of waiting tables I was promoted into management. That’s when I caught the restaurant bug and knew I had found my calling. After several years of managing restaurants I decided to become an apprentice to a local chef and left my salaried management position. Chef Foster was my first foray into the world of culinary fine dining and I was hooked. After working for Chef Foster for a year and with his blessing I applied to culinary school at the age of 23. I was accepted to Chef John Folse Culinary Institute at Nicholls State University and off I went to Louisiana for my culinary journey to really begin. It was while a Nicholls State that the dean of the culinary department said.” Tim you are a natural and as long as you want a career in the culinary arts you’ll have one”. While attending school, often carrying 18 credit hours, I also held the position of Sous Chef for the restaurants that I worked.
Let’s fast forward a bit. I took my first position as an Executive Chef here in North Carolina and I have been here ever since. Chef’s tend to be egotistical by nature and toot their own horn so, I won’t bore you anymore. After I cook for you my food will speak for itself. As a reference to where I have worked locally: I have been the Executive Chef for Croasdaile Country Club and the Sheraton Raleigh Hotel, Director of Outlets for the Sheraton Raleigh Hotel and currently the Foodservice Director at BioMerieux for Southern Foodservice Management.
Call me today to book your consult and prepare to be amazed!!!