As the University's head executive chef for the past year and a half, Tim Zintz comes to campus every day wearing a spotless white chef's jacket.
Zintz monitors food preparation and student responses at Penn's dining facilities, or "accounts" as he likes to say, throughout campus. He also oversees three executive chefs who work to prepare the meals.
Though his office is located above retail space on 40th Street, Zintz is rarely ever there, preferring to tour the campus and dining halls each day on behalf of his employer, Aramark, the company responsible for overseeing Penn's Dining Services.
Zintz, who notes that he wanted to be a chef since the age of 9, says that when he was growing up, attending culinary school was not as popular or generally accepted as a professional option as it is today.
"The culinary career was not happening," Zintz says. "My guidance counselors were pretty lost" in offering advice about colleges.
Zintz persevered, however, and was accepted to one of the most prestigious culinary schools in the world -- the Culinary Institute of America in Hyde Park, N.Y.
After graduating with an Associate in Occupational Studies degree in 1978, the Buffalo, N.Y., native worked in different restaurants and hotels before taking a job with Aramark five years ago.
Though he initially started at New York University, which also relies on Aramark for its dining services, Zintz transferred to Penn in 2002 because, he says, "I kind of fell in love with the campus."
Though Zintz did not see any glaring problems in Penn's Dining Services, he says that he wanted to take the cuisine options "to the next level."
Zintz says that he derives a higher level of satisfaction from working with students, as opposed to members of other age groups.
"I firmly believe students are the best customers," Zintz says. "They're food-savvy. I like working with them."
Fifth-year graduate student and Penn Students for Animal Rights member Ian Ross frequently works with Zintz to expand and improve upon current vegetarian and vegan dining options.
Ross recalls how excited he was upon hearing that Zintz would be joining Dining Services in 2002.
He "built up one of the finest vegan [and] vegetarian programs in the country," Ross says, adding, "I had heard about all the great work he had done with NYU, and I haven't been disappointed. He's done a tremendous job so far."
Ross cited Zintz's knowledge of vegan food products as well as his willingness to work with students as proof of his commitment to improving dining options for those with alternative diets.
"Before he came along, to my memory, we didn't have things like the hummus and grilled vegetable wraps" and other vegan-friendly menu items, Ross says.
"Across the board, I'd say [Zintz] is a great guy, extremely helpful, professional and competent," he adds.
Zintz, however, notes that his professional training did not prepare him for the some of the challenges he has faced in meeting certain students' dietary needs.
He enrolled in a continuing education course entitled "Global Vegetarianism" at his alma mater in order to learn more about the specifics of vegetarianism and veganism.
In addition to designing the menu for this year's vegan Thanksgiving dinner, held Tuesday at King's Court/English House, Zintz frequently updates recipes on Aramark's dining database.
"I take generic food and put my signature on it," he says.
According to Aramark Communications Manager Kate Moran, Aramark hires executive chefs in order to use their knowledge and experience to enhance the quality and variety of Aramark's food products.
"We have a team of executive chefs at our Research and Development facilities in Philadelphia ... [who] research and develop menus and recipes, coordinate the work of the kitchen staff and oversee the preparation of meals," Moran wrote in an e-mail interview.
"Our executive chefs ... enable Aramark to better meet our customers' needs and preferences," she adds.
