Chef Tilden Shields graduated in May of 2009 from J. Sargent Reynolds Community College with an Associate of Science in Culinary Arts. He is Food Service Manager at the James River Juvenile Detention Center, where he’s worked since 2001. Married for 21 years to Yvette, they have two sons, Tyler, 14, and Tyrell, 23, who will enter the Army in a few weeks to work as a cook, as Tilden did 23 years ago. He works closely with some of the youth at the Detention Center to expose them to the art of food. He also cooks for the Highland Springs High School football team twice a week. In sharing his skills and time, Chef Shields consistently demonstrates generosity of spirit.
Food of Life
“As a little boy growing up watching my dad cook, I knew that this would be something that I would do. I idolized my dad. He has always been my mentor. I will never forget the day that he let me stay up late with him to baste the hog that he was roasting for the 4th of July celebration. In 1985 I enlisted in the Army as a food service specialist. I spent eight years in the military before ending my enlistment at Ft. Lee, achieving an honorable discharge. I just knew that this was what I wanted to do for a living. I enjoy putting a smile on people’s faces, and I love to cook.”
Pass It On
“Some of the kids [at the Detention Center] haven’t even seen lasagna. So for the dishes that I prepare, I try to pass on some knowledge about the food. I try to pass on my knowledge as far as what I have learned at J. Sargent, what I have learned on the commercial side of things. Everybody’s doing things different. But I look at cooking and food as universal. It’s all about what you put into it. I have two kids at the facility where I work right now, they promised me that once they’re released and graduate from high school, they already told me that they want to go to J. Sargent Reynolds and participate in the Culinary Arts program, based on some of the dishes that we’ve prepared at the facility.”
A Full Plate
“It’s a big challenge juggling family, work, career, school. One thing that has allowed me to do this is the flexibility that J. Sargent Reynolds has for full time employees. Most of my classes are in the evenings. They look out for people who have a full time job and a family. I have a lot of support from my wife. She’s behind me one hundred and one percent. She’s the one that’s given me the push and the drive to keep going forward. I couldn’t do it without her.”
“I would recommend culinary arts to those considering it. I also explain the challenges that come along with it. You must have a great deal of zeal for wanting to be in this field of work because it’s not easy.”
Around the Table
“I love cooking for my family and friends. I am the primary cook at home. I have the full support of my wife. We have a great plan together: If I cook, she will do the cleaning. I enjoy the conversations that we have over dinner. Outside of the kitchen, I take on little projects around the house. But I love to do things with my hands. Cooking allows me to do that, so I cook all the time.”
“I love my man Bobby Flay. I enjoy the techniques that he applies while he’s cooking. He takes the time out to show you other methods of doing things. You can learn a lot from watching Bobby Flay.”
“The number one thing that you never see behind the scenes on the cooking shows is the chefs and cooks washing their hands. I would stress that and put emphasis on that. You would always see me washing my hands if I had my own show.”
Diversity of Opportunity
David J. Barrish is Director of the School of Culinary Arts, Hospitality and Tourism at J. Sargent Reynolds Community College. In the College’s extensive kitchen facilities, he chats with students and says, “If they wanted to get a culinary education elsewhere, they would be spending upwards of forty thousand dollars. We can offer them a local option at a really affordable price, and keep the talent local. One of the things we’re proud of is that our demographics, whether it be gender, age, ethnicity, or race, they mirror the population.”
“The whole concept of Swiss or German or French male chefs as being the arbiters of what cuisine should be, maybe that worked at one time, but not any more. We’re really proud that other voices can come in, especially females. One of the classes that we teach is called International Cuisine. You will learn about food from other cultures. The ethnicities bring a richness that we might not otherwise understand.”
