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BEHIND THE STRIPES

The Atlanta United Kitchen Staff

By Atlanta United FC

February 7^th, 2019

The moon shines above the Children’s Healthcare of Atlanta Training Ground as head chef Steven Yearwood – or “Steve” as he’s known at ATL UTD – punches in his code to open the gates. It’s 4:30 in the morning, the fields and the offices are empty, yet incredibly peaceful. A big day ahead, Yearwood strolls into the kitchen with his mind already hard at work as he prepares the space for breakfast – all the while with a smile on his face.

“It’s a joy to come in here everyday,” Yearwood said. “Everyone here is very nice.”

Fueling the team means more than making meals, it’s building a trustworthy, respectful relationship with the players and staff in order to keep them properly nourished. Yearwood and his team plan each meal with thought, care and purpose – there’s no room for error when it comes to health in athletics.

From dusk till dawn, every day is a busy one, a focused one, filled with various tasks, but there’s always one main goal – keep the team happy.

“If they aren’t happy with it, there isn’t any point of doing it,” Yearwood said.

Before Atlanta United, Yearwood and most of his staff worked across town for AMBSE sister organization the Atlanta Falcons. As one can imagine, the type of food served to American football players differs greatly from that of soccer athletes – not to mention the diversity of international cultures and backgrounds within the team.

To help the players feel more at home – particularly the ones from foreign countries – the kitchen staff makes an effort to learn about each of them and their native cultures. They do whatever they can to weave those cuisines and those pallets into their menus.

“When Frank signed on, we began investigating into more about Holland and Dutch cuisine,” director of team food and beverage Steve Chambers explained. “We are building new menus to have hints of Dutch flavors.”

Though there are less players on the Atlanta United roster compared to the Falcons, the dietary needs are perhaps even more complex.

“There are a lot of people that are on specific diets, you could look at that as a challenge,” said morning Chef Dave Choquette, “but I appreciate the challenge.”

As they plan for the week, Chef Yearwood and his staff make sure to cater to players’ specific diets – even taking special requests each day – to ensure every athlete is eating a full, wholesome meal. This is incredibly important as they can be responsible for feeding the team up to three times a day: pre-training breakfast, post-training lunch, and sometimes dinner when the team trains twice.

To start the day, a breakfast favorite among the players is an omelette – especially for center back Leandro González Pirez. He jokes with Choquette the mornings he prepares his onion, spinach and pepper omelettes.

“He will come in later in the day and tell me, ‘hey, you forgot that item in there, but I didn’t say anything to you’ and we laugh together about it,” Choquette said.

All the athletes take their health seriously, and some have a routine just like González Pirez, but others like to mix up their meals more frequently.

Last week, forward Tito Villalba asked hospitality specialist Silvia Cisneros to put numerous ingredients into a blender and then toss it on the stovetop for oatmeal protein pancakes.

“Tito is always on the top level of cool food,” Choquette explained. “I appreciate where he is coming from, and he takes his nutrition very seriously.”

Since the club started its first season in 2017, friendships have flourished between the kitchen staff and players, something the staff are not used to.

Most of them worked in restaurants before landing a job in sports. When you’re feeding people in a restaurant, the relationships between the chefs and the customers often don’t exist. But it’s a different script at the Training Ground, where the kitchen staff is able to directly interact with them at every meal.

“When you work with someone day in and day out, you really get to know how much salt or pepper they like or how much they like of this or that,” Choquette said.

But it goes well beyond their dietary preferences.

“There is a level of care, here,” Choquette proclaimed. “You’re not just there. You care about their well-being. That’s why I like this because there is deep down care and thoughtfulness.”

When the players hit the pitch, it’s all focus and all business – but the kitchen offers a space where they’re able to let loose a little and relax. Josef Martinez’s sarcastic personality always brings out the laughter, Jeff Larentowicz always shares his favorite concerts and latest music interests, and Michael Parkhurst leaves them with a piece of knowledge everyday.

There’s much respect and love when it comes to the kitchen at the Training Ground and the feeling is mutual among the players.

“Steve always brings humor into the kitchen,” defender Mikey Ambrose said. “He’s always a good guy to make jokes, and we make fun of each other sometimes, and Dave, he is always happy, always bringing a smile to everyone’s face. Silvia is just so happy all the time. She’s just amazing in there and even if it’s a tough day she will just make you smile and does whatever you need. They are just awesome people.”

As Yearwood and Choquette cook the food, Cisneros displays the meals for the day. She’s charged with communicating special orders to the chefs especially from the many native Spanish speakers on the team. She’s considered the mother of the kitchen.

“I will always be here to serve them because I care a lot for them all,” Cisneros shared. “I take care of them like they are my children. They are all the sweetest.”

Her Spanish-speaking skills are a massive asset to her staff with the large Latin American contingent on the roster, and while English may not be her first language, she always finds ways to communicate with the team. Cisneros’s charismatic smile and daily compliments are just a few of the many reasons the kitchen at the Training Ground feels like home.

“I love coming in,” Yearwood said. “For the people in the office to look to us as family, it means a lot to me.”

As the team advanced in the MLS Cup Playoffs last season, the staff’s off-time continued to shorten week-by-week. But holidays are primarily spent with family anyway and in addition to the team taking home the championship, they’re just happy to work at a place that feels like home.

“I never worked a job where everyone is like family,” Yearwood shared. “Everyone here is like a family.”

As Yearwood and his staff clock out around 3 p.m. to head home, they leave with smiles across their faces, knowing they’re doing what they love and truly making a difference at the club.

“It’s a great emotion to come here every day and give it my all,” Cisneros says as tears fill her eyes. “It gives me emotion to work for Atlanta United. After my family, Atlanta United means my life.”

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Special thanks to all the Atlanta United kitchen and support staff who continue to deliver excellence: Steven Yearwood, David Choquette, Darrell Mosely, Silvia Cisneros, Arlan West, Steve Chambers, Kevin Kennedy, Shannon Hamann, Amanda Ortega, Lulu Wolosick

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