By John Eckberg
Enquirer staff writer
Daniel Schifrl, executive chef for the Cincinnati Bengals, has one of the more unusual cooking jobs in town. Besides running three kitchens - one prepares food for Bengals players and the visiting team - Schifrl and his staff of 45 also feed fans in 120 luxury suites, all on-field personnel and even the marching band on game day at Paul Brown Stadium. As the Bengals prepare to play their home opener tonight, Schifrl shares tips for how good nutrition can translate to success - whether for a lineman or a lawyer.
CAN WHAT WE EAT affect how people perform?
No question about it. We have a nutritionist who works closely with us since the practice field is onsite with the stadium. Players eat breakfast here three days a week, lunch two or three times a week, the coaches three nights a week, and in the off-season we do all meal functions four days a week.
ANY CHANGES IN recent years?
When I came here four years ago, we used to have a standard Danish and doughnut tray every morning. That ended with coach (Marvin) Lewis. Now it's muffins and bagels. We're trying to get rid of the fatty, sugary items. It's crucial that they (players) have a good diet 48 hours before a game, so we serve fruit, bagels, muffins - some carbohydrates and nothing fatty. Here our breakfast is sliced and whole fruit. We have a smoothie station with powdered protein. We offer four types of toast, including 12-grain. We also have eggs, turkey and pork sausages, grits, oatmeal and/or pancakes. Lunch is deli bar, tuna and/or chicken salad and the hot line is a meat, starch, a vegetable, two kinds of sauces and maybe something they can toss with the pasta and sauce like, say, grilled chicken strips or offer a baked fish.
SHOULD BUSINESSPEOPLE HEED nutrition, eat a half-cup of blueberries every day to help their memory, sharpen decision-making?
Oh, most definitely people can benefit from eating right. What we try to do with the players is limit the fat intake and offer good carbs for energy. And there's good protein for strength. You want to offer enough good choices that they're not going to stray - run out and get some McDonald's afterward.
SOME FANS SEE these guys as big lugs, but most have college degrees, are well-traveled and do not feel out of place in a five-star restaurant. Do you feel any culinary pressure to perform?
It's a challenge but it's a good challenge. Probably a lot of players do have refined taste, but, you know, they like the home meals, too: the greens, fried chicken, Salisbury steak, turkey and dressing. It's wholesome but healthy. And you want to give them enough options so they don't stray.
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