Word: chefs
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Dates: during 2000-2009
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...circles, your off-season workout regiment is renowned. What kind of things do you do? I'm motivated every summer. My goal is to be the best player in the business. I have a personal chef that prepares all my meals. I work out, and drink my Myoplex shake [made by EAS, a sports nutrition company]. This summer, I got together with a bunch of receivers [in Minneapolis, Fitzgerald's hometown] to go out there and work. We invited teachers out there, [Hall of Fame receiver] Cris Carter and Jerry Rice, to teach us the nuances...
...subway - and you can do that in your hometown. It's more fun to do it when you're away because you return with a whole subset of experiences that are more thrilling, and I honestly believe it helps change the world for the better.(Read TIME's Top Chef Tips...
Speaking of a changing world, in the book you describe some long-lost food practices that are making comebacks. When we traveled to Nicaragua, a local chef knew we were coming. He had heard about this cheese Nicaraguans used to make, which died with the Sandinista movement 30 years ago. It's a fresh cheese they hung in the jungle, and it would become infested with maggots, and then they would eat it - it was an increased protein source. So this chef did the same thing, and we show up and cut into it, and there's maggots crawling...
...most pronounced cultural trends of recent years. People are interested in food and they want to approach it with discernment. There are probably more reality shows that deal with cooking than deal with fashion. I know 17- and 18-year-olds who watch Top Chef and while they're responding in part to the competition, there's all this discussion of ingredients and what goes together with what. The fact that we have young people who find that as fascinating as they do - well, it's amazing...
...varsity” athletes. Can these finely tuned Division I machines really be expected to trudge to Annenberg every day just to get enough calories to survive? What about Steve, the Winthrop employee who used to man the grill every morning? He was a damn good hot breakfast chef and a really nice guy, especially to those hungry lettermen and women. Where is he now? For all I know, he might still be working for HUDS, but I think we can safely assume he’s not spending too much time concocting omelets...