ASHBURN, Va. — Connor McGuire and his team in the kitchen are some of the first people to report to the Washington Commanders training facility in Asburn each day around 5 a.m.
The lights and aprons go on, and the crew starts preparing for a day that can easily stretch 14-plus hours. The staff of about 15 is responsible for fueling the players who take the field. Every dish is well thought out, and planned about a week in advance.
"What they eat really contributes to the players' success. The way the schedule is for the team determines what we cook on certain days," said Connor McGuire, executive chef for the Washington Commanders.
Each meal is based on the needs of these top athletes who consume thousands of calories a day.
"We work with our dietician every day to see certain players and their dietary needs. Post game recovery, pratice, all those days matter so much and that really dictates the menu," said Brandon Laurent, Commanders chef de cuisine.
The kitchen not only caters to the players, but also the trainers coaches and other support staff. While the players were enjoying breakfast, the staff was already well into preparing lunch for the day. They provide three meals a day and snacks during the season.
The executive chef's love for cooking started when he was a kid. McGuire grew up helping his mother in the kitchen. He recalls her cooking big Italian family style meals growing up.
"I believe when I was 11 or 12 years old, I asked for an easy bake oven for Christmas," McGuire said.
McGuire has a background in fine dining. He followed his mentor, Jon Mathieson, former executive chef at Michel restaurant in McLean, to the Commanders kitchen.
When Mathieson left, McGuire took over cooking for the team. Although the pace in the kitchen is just as intense as a fine dining restaurant, McGuire says the reward is much greater.
"We do it for the smiles, we do it for the relationships," he said.
