Tim Ganley

IN THE KITCHEN WITH TIM GANLEY

Tell us about yourself:

I am unique. I started working in restaurants at age 13, as a dishwasher. In less than a year I made it to prep cook. So I was able to start working alongside the chefs. I joined the coast guard at age 17 and found that I loved getting in trouble so I would be sent to the galley to work. Again, I was able to work with ship cooks from all over the U.S picking up all sorts of tips. I learned specialty skills from each one of them. After 5 years in the Coast Guard, a police department offered me a job. I stayed there for 11 years and I continued to enjoy cooking as part of my overall experimentation with fitness and a sustainable lifestyle. Having said that I definitely knew I did not want to ever open up a restaurant. So I did the next best thing. In 1999, I opened up a personal training studio and a yoga studio. This gave me the opportunity to start teaching cooking methods to a large variety of people looking for tasty and healthy alternatives to traditional dishes. It turns out that I am still enjoying this today, only now it is simpler since I can do it with US Wellness Meats!

How did you get involved in cooking?

Both my parents worked all sorts of shifts, my Mom in the hospital and my Dad as a police officer. So I grew up as a latch-key kid which meant I had to learn to fend for myself, cooking breakfast, lunch and dinner. I realized I loved cooking, when I was 6 years old. I still remember the moment when I made a can of SpaghettiOs taste better by adding some spices, mustard, cheese and chunks of bacon.

Describe your cooking style:

It is unique, just like me. As part of my sustainable health and fitness experimentation I studied a lot of the history of food along with ancestral health sciences, especially Ayurveda. My curiosity was focused mainly on what made certain populations thrive, as opposed to others. I now incorporate my findings into my cooking and my teaching.

How did you learn about grass-fed meats?

Following all of the above, looking for grass-fed meats was a natural progression. However, it took until the Paleo movement kicked in for us to be able to have easier access to grass-fed meats.

What is your favorite recipe featuring grass-fed meat?

It changes, just like my favorite music for culinary inspiration. Right now is the S*** on a Shingle (aka SOS).

You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:

Cast iron skillet is the kitchen tool of choice. It does indeed go with us almost everywhere. In fact, every time we travel out of country, we buy one when we get to our destination. My ingredients of choice: any and all cuts of beef, any and all cuts of lamb, any cheese, heavy whipping cream and butter. I do not like to over vegetablize my meals.

Best cooking secret/tip/piece of advice you’ve learned:

Ayurveda says that food carries energy. So you should always cook happy and that will reflect in the taste of the dish.

What’s your favorite quote/song for culinary inspiration (if any)?

I enjoy listening to music while I cook. For the past month my choice has been the Eagles.

Anything else you want to share?

Ayurveda says to always honor your senses. And I try to bring this to every meal I cook.

Podcast: https://paleoayurvedapodcast.com
Website: https://spartanmindstrength.com
Facebook Group “The Ayurvedic Brunch Club”: https://www.facebook.com

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