Theodore Goldmann has more than 30 years of experience in the kitchen crafting delicious meals.
(Aug. 2, 2017) -- Meet Theodore Goldmann. He’s responsible for preparing nutritious meals for all of the children at the UTSA Child Development Center (CDC).
Known by the children as “Mr. Ted,” Goldmann serves breakfast, lunch and afternoon snacks to the children every weekday. He also cooks for the Child Development Center’s staff members.
“During the summer, that comes out to 175 meals a day,” Goldmann says. “During the regular semester, it’s double that. I don’t mind, though. I love creating the food for the kids.”
Goldmann has been with the CDC for nearly five years. In that time, he’s cooked hundreds of thousands of meals for the center’s children.
The UTSA center, which is accredited by The National Association for the Education of Young Children, provides educational, enrichment and child care services for the children of UTSA students, faculty and staff. Its enrollment includes newborns through five-year-olds, making it a valuable support service for UTSA undergraduates and graduate students who have young children and want to earn their degrees.
“We spend a lot of time with these kids, and often, we see the kids grow up while they’re with us,” Goldmann says. “It’s important to us that we do our part to make sure they’re growing up healthy.”
Goldmann’s daily duties include preparing the CDC’s modest kitchen for the day’s cooking, preparing the ingredients for each meal, cooking and serving the meals, and cleaning up at the end of each day. His favorite part is serving the food to the children and their hungry teachers.
“When I bring the food to the kids, it’s always a great experience,” Goldmann says. “They’re so excited to see what they’ll get to eat that day. I get high fives and fist bumps. It’s what makes all the hard work worthwhile, and it keeps me coming back every day.”
When Goldmann joined UTSA in 2013, he had already worked in kitchens across the country for 25 years. Prior to UTSA, Goldmann worked for Marriott, an experience that gave him the opportunity to study at the Institute of Culinary Education in New York City.
“I’ve worked in a lot of hotels and a lot of different cities, but I was growing tired of the hours upon hours I was spending cooking. I’d work days, nights and weekends.”
Goldmann says he loves knowing that he can cook for kids and staff who enjoy his nutritious food but still spend time with his family.
He’s an avid outdoorsman and supporter of the Boy Scouts of America, of which his two sons are a part. Every summer, he takes time to hike with them or join them at their summer retreats.
“My time at UTSA has given me something that you rarely get in my profession -- stability,” Goldmann says. “But it also gives me the satisfaction of knowing the people for whom I’m cooking are enjoying and benefiting from my food. These kids can come to the UTSA Child Development Center and walk out with a stomach full of food that will help them grow up strong and healthy. We make sure of that.”
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