Passion key ingredient for cook’s success |

Passion key ingredient for cook’s success

Rhonda Costa-Landers, Appeal Staff Writer

Tim Week said he’s been a cook pretty much all of his life. At age 33, he’s planned and served meals in something like a buffet line as the cook for the Carson City Senior Citizens Center.

“When I was in high school, I was asked what I wanted to do with my life,” Week said. “I decided I wanted to be a cook. There were no other cooks in the family, except Mom.”

Week, who was raised in Minden and recently moved to Carson City, said Mom’s cooking is always good.

Week got most of his training in food service at Del Webb’s High Sierra at South Lake Tahoe, now known as the Horizon.

“I learned in the bake shop, the main kitchen, butcher shop, gourmet kitchen, pretty much the entire spectrum of the High Sierra. I liked working with sauces, soups and fine dining best.”

After 10 years at the Horizon, Week left for the senior center. He’s been there about four years. Sitting in his office, one leg casually crossed over the other, Week talked about his job.

“I had to learn to balance meals (at the center),” Week said.

“With vegetables, meat, plus a broad range of textures, colors as well as meeting requirements by the Division of Aging Services, I had to learn it all.

“There has to be a certain amount of fats, starches, vitamin A and C, in addition to serving-size requirements. And it all has to taste OK. There is no added salt to the food here.”

Week serves between 360 to 400 meals a day. He said the job is getting easier, but it is still challenging.

“I can never please everybody. But the good comments outnumber the bad.”

At home, Week finds shares kitchen time with his wife, Jennifer. The couple has been together 15 years. They have two dogs and two cats.

“She always says I trash the stove when I cook. I’ve been accused of using every pot and pan in the kitchen.”

When asked about his wife’s cooking, Week says, “She’s excellent.”

He also occasionally works at the Inn Cognito in Genoa, to keep him current on fancy dishes.

Week is also interested in Ford Mustangs. His mother gave him her 1971 Mustang Coupe when he graduated in 1987. It’s a labor of love and a work in progress.

“It runs. It’s a 30-year restoration project with about 20 to go,” he said with a laugh.

“I take it out only on Sundays during the summer. I may take it out more when it’s done. About the only thing left is the paint. It still has the original yellow paint.”

He also enjoys flyfishing. Week said in the summer, he and his wife try to do some type of fishing every weekend.

“We camp out, fish. I’d rather find a little stream somewhere for the peace and solitude than do a big fishing area.”

Week said he’s a quiet kind of guy who’d rather be a fly on the wall than a socialite.

“I’m just me. I go to work, and I go home. I’m not really a hermit, just somewhat of a private person.”

Week sees an average of 160 seniors on a regular basis at the center and knows the names of about 100. His duties also include ordering, inventory, cooking, supervising, menu planning, and following up on meal guidelines and requirements.