Using farm to table to make a difference with Chef Tim McDiarmid

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Tim McDiarmid is the chef and owner of The Good Kind, a restaurant in San Antonio TX, as well as the the food and entertaining visionary behind Tim the Girl Catering and Ivy Hall, an event venue in the Southtown area of San Antonio. Tim was raised in rural Canada, growing her own food, and brought her experience of “farm to table” to San Antonio in her restaurant. A single mom, she wanted a flexible profession that would allow her to be with her son as well as focus on the wholesome, vibrant diet she’d always enjoyed. Tim is a James Beard Fellow an she is committed to making our food system more delicious, diverse, and sustainable for everyone.

Today we talk her journey through the culinary world, the challenges and obstacles she overcame to bring her farm to table lifestyle to her restaurants and how she wants to save people from the school of hard knocks by helping them avoid the mistakes she made.

Highlights from the episode:

• How Tim got into “farm to table”
• TIm’s journey through the culinary world
• How Tim has been pivoting (and pivoting some more) during COVID
• How to deal with the “haters”
• Learning through “survive or die”
• What inspires Tim in the kitchen
• How she assimilated into San Antonio and inporates that into her restaurant in a healthier way
• How to give people what they want but still giving them what they need
• Yes, you CAN eat healthy when you are on a tight budget
• The value of quality ingredients
• The importance of hiring people who are way smarter than you
• How TIm wants to save people from the school of hard knocks
• Determining what your time is worth
• How your purpose can shift

Resources: 

https://www.facebook.com/timthegirlcatering

https://www.facebook.com/GoodKindSouthtown

https://www.instagram.com/timthegirl/

https://www.instagram.com/goodkindsouthtown/

https://eatgoodkind.com

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