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NHL Diet: Eat Like a Stanley Cup Champ

A behind-the-scenes look at the nutrition program and recipes that fuels the Chicago Blackhawks to victory.

The Chicago Blackhawks are fueled to succeed. During their thrilling runs to the Stanley Cup in 2013 and 2015, the Chicago Blackhawks made nutrition a priority.

Through the 2012–13 campaign, the Blackhawks' fuel was coming from the JW Marriott Chicago, which made a sports nutrition program for the club. The hotel’s “banquet culinary program” makes partnerships with groups that stay at the hotel, which also includes visiting NFL teams taking on the local Chicago Bears. “Sports teams tend to have a specific set of dietary requirements set forth by their nutritionist or dietician,” says JW Marriott chef Russell Shearer, who takes pride in the program’s ability to meet the high standards of those professional athletes. “We work closely with the team to provide the necessary nutritional content.”

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Steve Conklin, director of sales and marketing at JW Marriott Chicago, says teams provide a run down for the hotel’s culinary team to work with, but that the hotel itself instills some ground rules to keep the athletes in check. One way is with an alcohol ban—and even a lockdown on (gasp) mini bars. “The hotel has to be committed [to the program],” says Conklin. “Once you understand that their needs are very consistent, you either do it or you don’t. There is no middle.”

According to Chef Shearer, the culinary program for teams staying at the hotel differs by each sport, with the common purpose of helping athletes recover from their latest workout while also preparing for the next. When it came to the Blackhawks and their quest for the Cup, it became essential to keep the players energized to push through those final rigors of a long (and draining) hockey season.

“Hockey is an endurance sport. For the Blackhawks that meant that their menu comprised  high-quality carbohydrates, lean proteins, and nourishing vegetables,” says Shearer. “During the Hawks’ Cup run consistency was key; changing the preparations or ingredients could have a detrimental impact on performance as the players' bodies attuned to a certain diet.” Shearer noted menus that sourced local produce such as asparagus and salad greens, and beef from regional Niman Ranch farms in Illinois and Iowa, as well as seasonal fish like wild Alaskan halibut. (Certified sustainable, of course.)

The Blackhawks even had their own secret recipe for a recovery and pregame drink, a magic potion that included an array of fruits, vegetables, and herbs. Suffice to say, it sounds like a recipe the Bruins would have loved to get their hands on following that triple-overtime stunner stolen by Chicago.

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What’s next for JW Marriott’s athlete-friendly eating program: “Sports science and physiology have made great advances in injury prevention and coaxing the maximum potential from the human body,” notes Shearer. “I believe that as returns diminish from science-based training, the way we fuel athletes will be more important than ever. It is our job to provide healthy and inviting foods that meet these ever-changing needs.”

Shearer pointed to the adaption of differing diets, such as Paleo and even—gasp—vegan, as signs of what’s to come for the hotel program. The chef also mentioned crafting future menus to balance acidity and alkalinity in an athlete’s body, which have an impact on speed of recovery.

Ready to get down to the specifics? Read on for two great recipes straight from the source.



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