Read at your own risk
At every swim meet, you’ll find me on the deck, engaging with fellow coaches about the best local spots to eat. My culinary adventures have taken me from joining coaches at an annual crawfish boil—shoutout to Shawn Smith for that delightful tradition—to exploring various gastronomical oddities with them.
This shared love for food among friends and colleagues has become one of the most invigorating aspects of my coaching journey. My fascination with the flavors, preparation, and communal experience of food has deep roots, tracing back to 2002 when an episode of A Cook’s Tour forever changed my perspective on eating and, surprisingly, coaching.
Anthony Bourdain’s ventures, particularly through A Cook’s Tour, offered a raw, unfiltered glimpse into the food industry that the mainstream often glossed over. His portrayal of the hardworking, often overlooked individuals behind our meals, coupled with the personal toll of the chef’s life, resonated with me. Bourdain’s book, Kitchen Confidential, broke down the glamorous facade of celebrity chefs, revealing the gritty realities of the kitchen through his own struggles and poetic narratives. The parallels between the demanding, often thankless world of cooking and the coaching profession were unmistakable. The themes of long hours, low pay, high stress, and a drive fueled by passion and sacrifice mirror the conversations and experiences that permeate the coaching world.
Bourdain’s approach to food and cooking provided a compelling analogy for my feelings about coaching. His quest for authentic culinary experiences and the stories of chefs dedicated to their craft inspired me. These chefs, much like great coaches, are driven by a desire to share their passion and create memorable, transformative experiences for their patrons. This dedication to joy, challenge, and respect for the foundations of their craft parallels the journey of coaching.
The calling to coach, despite its demands and challenges, is a deep-seated passion for many of us. Great coaches strive to impart a lasting impact on their athletes, guiding them from novice swimmers to champions, much like the journey from farm to table. As we navigate the trials of coaching, let’s embrace the burns and cuts as badges of honor—testaments to our dedication and growth. These scars not only shape us as coaches but also as individuals capable of teaching life’s lessons, both in and out of the pool. So, don’t fear the heat of the kitchen; it’s where the magic happens, and where we, as coaches, find our true calling.