Travis Timberlake This is Me

Education

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1. 1. A Profile of Passion Food, LLC

   www.ceibarestaurant.com/passio - [Cached]

   Published on: 4/12/2006   Last Visited: 4/12/2006

   Denny Lyon, is Ceiba's General Manager, and Travis Timberlake, is Ceiba's Chef de Cuisine.
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   Travis Timberlake
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   Travis Timberlake, Chef de Cuisine, Ceiba
   
   Dateline: Washington, DC, 1978: Travis Timberlake's parents open Timberlake's, a landmark casual restaurant and watering hole in the bustling Dupont Circle neighborhood.Gus DiMillo, now co-proprietor of four of Washington's top restaurants, has just come to town and is Timberlake's head waiter.Some time later, at age 13, young Travis begins work as a busboy.
   
   Fast forward, as over the years, Timberlake's was Travis's home away from home, with his mom, dad, and sister all playing their respective roles at the restaurant.He eventually learned every aspect of the business in this warm and friendly environment, as waiter, cook, bartender, and manager.He also learned, just by being there, that he loved the charge of the restaurant atmosphere - and making people happy.
   
   Travis went off to Marquette University, where he earned a degree in Business.During his second two years of school, he gravitated back to the food service industry, working at the Milwaukee Buck's stadium for Bradley Center Catering.From celebrity dinner parties in the media room, to banquets for 2,000 out on the field, Travis' kitchen and management experience expanded, and his interest grew.He decided to go to culinary school.He applied only to the prestigious Culinary Institute of America, and found himself training with the best and graduating with honors.His culinary externship had been at the Arizona Biltmore in Phoenix, an exclusive Frank Lloyd Wright-designed resort where he worked not only at Wright's, the property's fine dining restaurant, but also at the high-volume grill, and in the banquets department, where he was responsible for butchering and baking breads and pastries.
   
   After graduation, he made good on a promise to his parents to help out back home at Timberlake's, updating the menu, training cooking staff, and using his business skills in the office.Before long, Gus DiMillo, who had remained close to his old employers over the years, called and asked what Travis was up to.Travis was soon interviewing with one of DiMillo's partners, Executive Chef Jeff Tunks.The rest, as they say, has been history.
   
   Tunks hired Travis as a Grill & Sauté Cook at DC Coast, the first of Passion Food Hospitality's family of restaurants.The following year he was promoted to Sous Chef for the opening of the second, TenPenh, and remained there for three years as PM Sous Chef under Chef de Cuisine Cliff Wharton and Executive Sous Chef Chris Clime.During these early years, he says, "I had three great tutors, great mentors, in Jeff, Cliff, and Chris - and they got a lot of good mileage out of me!"When Chris Clime was tapped to be Chef de Cuisine of Ceiba, Passion Food's third restaurant, he requested to bring Travis along with him.Now that Clime is opening the group's fourth venture, Acadiana, Travis will remain at Ceiba, as Chef de Cuisine.Asked which of the restaurants is his favorite, Travis diplomatically replies, "My favorite is always the one I'm working at now.There's a thrill that comes with the constant learning," he says, "and at Ceiba, there's still plenty for me to learn."
   
   That learning involves reading all he get his hands on about Latin cuisine, much of which was fairly new to him before Ceiba was opened in September 2003.Travis has taken it upon himself to research the history of the cuisine of Central and South America, and is always looking for connections between the traditional dishes of various nations and regions."There's obviously a lot of cross-over between countries like Brazil and Peru, Mexico and Guatemala," he notes, "but often the names of dishes are completely different - or, even more confusing - the same names are given to completely different dishes in different countries ... it's a real challenge to trace the origin of all these branches of Latin cuisine."
   
   The complexity of the cuisine has made Ceiba's market list nearly three times as long as the other three restaurants' - it's a standing joke among his fellow chefs that Travis' inventory takes so much longer than theirs.But that is exactly what he loves about the broad range of Latin cooking: the variety of flavors, the unexpected combinations of spices and citrus and exotic fruits and vegetables, meats and fish.In fact, he is always on the look-out for ingredients he's read about, but has not yet been able to source.More time on inventory?Not a problem for Travis.
   
   Travis Timberlake looks forward to putting his own accent on the menu at Ceiba, developing specials and adding to and adjusting some of the existing offerings.What do the senior Timberlakes think of their son's rise in the Washington restaurant world?"They're very proud of where I am," Travis admits.

2. 2. stopforcefeeding.com

   stopforcefeeding.com/page.php? - [Cached]

   Published on: 5/29/2008   Last Visited: 8/9/2008

   Travis Timberlake, Chef

3. 3. Stop Force Feeding - Ban Foie Gras

   www.stopforcefeeding.com/page. - [Cached]

   Published on: 4/23/2006   Last Visited: 8/9/2008

   Travis Timberlake, Chef