On the fourth floor of Burk Hall, students work on plating dishes in the kitchen of the Vista Room while waiting for Chef Tim Shaw to call out when to serve the orders. The conversations of the guests in the dining room echo into the kitchen along with the clatter of the utensils against the plates, while the students move with precision, maintaining their focus on perfecting the presentations.  This year marks a decade since Shaw began working as a chef instructor at San Francisco State University. Before coming to SFSU, he worked as a chef instructor at the International Culinary Center (formerly the French Culinary Institute) in Campbell, California, and previously at its New York City location. He also has experience in catering and private chef services.  Regardless of his extensive culinary career, Shaw’s journey to becoming a chef began in an unexpected place. After graduating in 1989 from Williams College with a degree in archeology and classics, Shaw went on a dig in Greece,...