Splash - March/April 2012 - (Page 24)

stARtInG bLoCKs L to R: TOM COLICCHIO, FLORIAN BELLANGER, GARRETT WEBER-GALE, DANIEL BOULUD, DAVID BOULEY, DANIEL HUMM GARRETT WEBER-GALE: AtHLetIC FooDIe™ FoLLoWInG PAssIon henever I talk to swimmers, coaches and parents, the most important thing I impress upon them to help ensure their success, is to follow their passions. In general, we will often be best at what we truly love doing. There’s no way I would have ever been able to put in the time, effort and make the sacrifices necessary to reach the Olympics if I hadn’t loved the sport of swimming. I’ve allowed this same concept to apply to other parts of my life, more recently in the food and nutrition world. Just like in swimming, I’ve experienced that when you go full blast towards what you love, amazing things can happen. Following my passions has always come easy to me. Much of this is stemmed from my eagerness to learn about new things. In 2008, at the Beijing Olympics, I met famous French chef Daniel Boulud, who is considered one of the greatest culinary masters in the world. Daniel took immediate interest in my love for cooking, and over time we’ve fostered a great friendship. Daniel inspired me to want to learn from some of the best chefs in the world. I believe that to be the best you must learn from the best. While I may not have ambitions of being the greatest chef in the world, I still believed it was important to learn from them. My culinary travels have taken me to kitchens in Italy, France, Copenhagen, New York, Wisconsin and Texas. My cooking apprenticeships have helped me take classic techniques and recipes and transform them into healthier fare. On Feb. 11, 2012, many of my efforts in the culinary world came W to a head when, in conjunction with the USA Swimming Foundation, I put on an event in New York City called the “Gold Medal Dining Experience.” The event was a fundraiser to help kids in underprivileged neighborhoods learn to swim, but also served a dual purpose of illustrating my mission to show that delicious food can also be healthy. When I say delicious, I mean that five of the most famous chefs in the world, Daniel Boulud, Daniel Humm, Tom Colicchio, David Bouley and Florian Bellanger, cooked a six-course meal with me at the event. Each chef and I cooked a course in our own personal style, but with a healthy twist on it. I made a spiced butternut squash soup with toasted almonds. Some of the other dishes included venison with heritage grains and huckleberries, wild mushrooms with tuna and black truffles, and crab with apple and walnut vinaigrette just to name a few. My emotions on the night of the “Gold Medal Dining Experience” were at an absolute high. I felt as though I had won a huge race. The truth is that working with such talented chefs, in an effort to showcase healthy food, was a dream come true. Standing side-by-side in the kitchen with such talented and renowned chefs was a distinct honor I will never forget. Dreams really do come true. Whether your dream is to compete in the Olympics, play music at Carnegie hall, cook with culinary masters, or whatever else, just make sure that no matter what you do, you are following your passions. As long as you are happy with what you do, chances are you will continue to get better and reach new heights. Follow Garrett on his blog, athleticfoodie.com. 24 sPLAsH • March/April 2012 http://www.athleticfoodie.com

Table of Contents for the Digital Edition of Splash - March/April 2012

Splash - March/april 2012
Contents
Mailbag
Mike Gustafson
Swim Briefs/Justin Case
Top Ten Tweets/Point-Counterpoint
Technique
Nutrition
Strength & Conditioning
Mental Tips
Grand Prix Update
Training With
Keys to Success
Club Excellence Profile
Athletic Foodie
Your Photo
Trials Pool Finds a Home
Ah, the Memories!
NCAA Championship Preview
College Swimming Dynasties
No Cow, No Cream
Top 10 List - LCM
Interactive
Getting to Know
Swim Nut Zeke
A Swimmer You May Know
Eight Songs/best Race Ever
Plugged In
America’s Swim Team Athletes

Splash - March/April 2012

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