As football training gets into full swing, we find ourselves asking some tough questions about the Ravens: namely, how much do they eat!? We checked in with Nick Goff, head chef at the Baltimore Ravens Training Facility (which is run by the Classic Catering People). Turns out, these are some pretty hungry men.
Baltimore Fishbowl: How much food goes into an average meal for the team?
Head Chef Nick Goff: On a typical day the protein options may include 120 pounds of poultry, 80 pounds of beef, 70 pounds of seafood, or 70 pounds of pork. These numbers change depending on the menu, which changes daily. For example, when I prepare BBQ Ribs as the main entree, I make 120 pounds of them.
BFB: Are there any lucky meals?
NG: You’re asking me to give away a superstitious tradition? That might be bad luck. I am not going to be too specific about this, but I have been asked to make Cajun Chicken Penne each time we play a certain team on the West Coast. Additionally, I have been asked to make my Shrimp and Andouille Sausage Jambalaya for when we play a certain team on the East Coast. Usually, both of these dishes have been found to be successful in bringing back a win. If you want me to reveal what I make before a Steelers game, you’re not going to get it.
BFB: What are some of the most popular dishes you prepare for the players?
NG: Some of the players’ favorite dishes include Cajun Chicken Penne, Apricot and Ginger –Glazed Sea Bass, BBQ Ribs, Texas Beef Brisket, Garlic and Lemon Italian Herb Roasted Chicken, Grilled Lemon- Pepper Salmon, Shrimp and Andouille Sausage Jambalaya, and Grilled Flank Steak. Additionally, my homemade soups are a favorite as well, especially later on into the season when it gets colder. A few of the top requested soups are Seafood Gumbo, Maryland Crab, Minestrone, and Chicken with White Bean Chili.
BFB: What’s the most difficult part to coordinate?
NG: The whole process is difficult. I arrive to work at 5 A.M. and I’m moving as fast as I can to prepare almost 300 pounds of food for lunch service at 11:30. We have an all-star team here in Baltimore and I take pride in serving them gourmet food every day. There are no short-cuts. Everything has to be done to the highest quality standards. We’re feeding people who work hard for us, and I want to work hard for them.
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