Historic Tihasik edge with Kansas City Chiefs Drawn third super bull titleThe team's executive chef has played a vital role in increasing the team for the success of the field.

In an exclusive interview with Our weeklyChiefs Executive Chef Erin He explains how each player is becoming very familiar with the specific palette and preferences.

“We learn what they like,” said Wition, working for the Chiefs through Armark Sports + Entertainment. “We have three or four meals a day with them, six to seven days a week for six or seven days of the year. We know what they want. This is a special gem or brand of Vegan Patti, whatever. We try to match everything around the house as much as we can "" "

On the street, Wishan said that he and his team players while feeding "what the city could offer and have something to do with that local learning".

Wishan explained, "It helps us change it so that things are not too lonely." “We don't want everything we do at home. However, we can make it repeatable for them as much as possible, the more we think we can be more successful. "

When it comes to the hard edge of the chiefs Travis kellasWishan said that he also appointed its culinary support Download freeKels' personal chefs and childhood friends.

"He's great," said Wishan about Ferguson. " "He does a really great job of maintaining a healthy, well -thought -out, widely nutritious food balance. He all hurts the balance from the splerging we think of travis. "

Wishan added, "I think people will be surprised how all the boys are very, very focused and very serious. I think when it comes to boys who have big personalities or more, (people) think they are not concentrated. However, they have only been honored that they did not give it to their success. That's the culture here. That's right. "

Wanon explained another surprise is an order that has become a favorite among some of the Chiefs Roster's people.

"I think something that people can surprise is that there is a lot of steak and rice for the breakfast," he said. "We have two players that eat two sticks - 12 ounces filet - and dinner rice. And then sometimes lunch. "

Armark Sports + Entertainment, who appoints Wishan, "Works with a total of eight NFL teams to provide top-level culinary experiences through an innovative and data-driven method for the development of the menu."

Throughout the whole time of a season, Wishan explained how he and his team "everyone has a different method and they find what they do for them."

"We have a dietician who is great," he said. “He is there to help the players their will. We can do whatever they need to help them meet their goals or to meet their goals. However, in most cases, as a professional athlete, they are dedicated. They rebuilt. Once they enter this culture it is a winning culture. It is built for that team's mentality. It is built for success. "

If the chiefs face AG Gols on Sunday 9 February will get the chance to prove this Super Bowl Lix Fox in the evening. Tow