The team has to travel for competitions, so keeping the athletes eating right while on the road falls to Allen Tran, the head chef and dietician for the association. He has to get creative, since he cooks for the team up to five months while they’re in Europe, all from a tiny kitchen housed in a food truck.
“My actual cooking space is on the small side, with electric burners that are more in line with a New York City studio apartment than a typical commercial kitchen,” Tran told The Kitchn.
One way he maximizes space is by employing a slow-cooker.
“From a sports nutrition perspective, the ski athletes need a good amount of calories and protein to support the hard work they do on the mountain,” Tran said. “My meals include an ample amount of lean protein and nutrient-dense ingredients like Greek yogurt, dark leafy greens, and whole-food starches, like whole grains, sweet potatoes, and polenta.”
He said while the team is in Europe, he works in a lot of rich olive oil, which is a healthy fat.
Another staple? Pulled pork, since it’s easy enough to make in the slow cooker.
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