Jesse Tilman

Survey Technician – Prescott

Where did you attend college and what did you study?

I graduated from Yavapai College with an Associate of Science degree in Business.

Can you tell us about a current project you’re working on?

I’m enjoying working on drone flight surveys. Currently, the Cemex Plant in Prescott Valley and the Boat Storage Lot Development near western Jomax Road in Phoenix are being processed using aerial photography for 3D modeling. The surveyors in Civiltec’s Prescott office are honing our drone skills together as we pursue this new field.

What are you looking forward to for Civiltec in 2021?

Pushing into 2021, I look forward to continued learning with college courses developing my survey knowledge and technique. AutoCad proficiency is also a big goal of mine. In field work, we expect our survey team to expand with a new survey chief soon! Other than that, our jobs in cooler Flagstaff are a refreshing mix every year, especially during summer.

How do you like to spend your time outside of work? Any favorite hobbies, recipes or TV shows?

Outside of work I am often hiking, mountain bike riding, involved at church, and upgrading some family land we are building a house on. I have a long-term project in writing a book about some of my family’s adventures in humanitarian and Christian work living among the Kurdish people in the Middle East the last 10 years before I came to Civiltec. I like the Amazing Race TV show after moving on from Survivor. Wheel of Fortune and Jeopardy are fun to watch with family! I’ve learned to make Irish Soda Bread since it’s so simple, and the taste is special! I’ve tried a few recipes. Here’s one from


  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter, cubed
  • 2 large eggs, room temperature, divided use
  • 3/4 cup buttermilk


  • Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened.
  • Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top.
  • Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.