Despite spending a lot of time at the rink watching hockey, most of my talents lie outside of the game. One of my favorite things in the world to do is to cook. And my favorite thing to make is pot roast – a big portion of the cheapest cut of meat from the butcher shop, cooked on low heat for seven hours in bottom-shelf red wine with some onions, carrots and a secret spice mix.
Making good food is a nifty ability to have on its own, but having more or less grown up in the kitchen, I can also appreciate how the process behind cooking has practical applications in sports. Ingredients, technique and (just as importantly) timing is everything when you’re cooking, and those three things matter just as much when you are trying to improve a hockey team.