A Day in the (Culinary) Life

Alan Petersen keeps Mizzou athletes fueled.

Alan Petersen is the director of Culinary Performance Services for the University of Missouri Athletics Department. He recently tracked a day in his work and home life. 

Please give us a description of your responsibilities. 

I oversee two dining locations — one at Memorial Stadium in the South End Zone and the second in the Missouri Athletic Training Complex (MATC). We ensure our athletes have the choices available to meet their nutritional needs, as well as provide basic culinary training to athletes. We operate fall camp meals for football, soccer, volleyball and cross country, and in January, winter camp meals for gymnastics, men’s and women’s basketball, wrestling, softball, swim/dive, and track. I’m also involved with football recruiting meals and department events, and oversee over a dozen “fueling stations” — grab and go areas where teams practice, to provide nutritional snacks during practice as well as for home and away competitions.   

“Director of Culinary Performance Services” sounds, well, kind of tasty. Did you always have an interest in food and food service? 

Yes, I have, I’m in my thirtieth year at MU. Prior to that I did try other career paths but came back to culinary. Food is a language we all speak and there’s nothing better than being around the table for a meal with family and friends.  

What are your favorite dishes to prepare?

I used to spend a lot of time in the kitchen, but as my career progressed, I now oversee the chefs that do that work. I spend a lot of time in planning, logistics, and budget/forecasting future food costs. My favorite dish is Aebleskiver, a Danish breakfast “bread;” it’s something I grew up with.  

What time does your day start? What’s your morning, pre-work routine?  

During the fall camp period (now), my alarm goes off at 3:40 a.m. First thing is I review my calendar and the priorities of the day, reply to any messages that came in overnight. Then get ready to go (usually making a cold brew coffee for the drive). I leave for work by 4:40am. 

How soon do you get to the actual food? Or is your position more administrative? 

It is more administrative now, teaching and mentoring our chefs and staff so that they can one day move up in their careers. Production starts by 5 a.m. The start of my workday is quite variable; it’s whenever I am needed. It can be as early at 4:30 a.m. and as late as 8 a.m. 

How much work goes into making sure MU athletes are getting nutritionally balanced food/meals? 

It is a lot of planning. Not only menus, but how it’s produced, allergens, dietary preferences all come into play. To aid in planning we have a “Roadmap” of nutritional guidelines then write menus that fit that system and we need to find options that appeal to as many student athletes as possible. I also spend a lot of time sourcing the right ingredients. Individual nutritional education is handled by our registered dietitians, but we educate on how to cook, what different foods can do for you, where your food comes from, and get them to try new things. 

How much does your position involve regular emails and meetings?

If it’s important, let’s talk now. If it can wait, it’s an email. That avoids long meetings taking us out of the operation.

THIS is non-negotiable. You won’t be distracted from doing THIS. What is THIS? 

• Orders: they all have set cut off days/times; you miss it by one minute, you don’t get your order.
• Opening for a meal: if we open at 7 a.m., there is no exception. Be open at 7 a.m., not 7:01a.m. Better early than on time!  
• Payroll: no one works for free. It’s due at 5 p.m. every other Tuesday.  

What attracted you to working at MU and for the athletic department?

Being a sports fan and involved with sports it was a great way to combine several passions into a career. Now both our daughters have grown up around MU athletics, were MU students, and attend games regularly with us. We are Tigers for life.  

If you could tell your younger self what you wish you had known or knew to look out for, what would that be? 

We work hard and have long hours, but I would tell myself, “Sometimes stop. Don’t let life pass you by.”  

So what time is lunch? What are you having?  

Today it’s 11 a.m. to 1:30 p.m. (during the semester it’s 11 to 2). 

Dumplings with dill butter, roasted potatoes and carrots, peas, garlic green beans, cucumber salad, kielbasa and sauerkraut, schnitzel with mustard cream sauce, grilled steak, mushroom pasta (vegan), grilled chicken sandwiches, burgers, salad bar, fruit and yogurt bar, deli/panini station, and a skillet station where they can make their own stir fry or other dishes. 

What do your friends not understand about what you do?

Our work schedule. It’s dictated by the sports schedule that year and I can’t always get away when everyone else can. The sheer volume of food consumed.  

What time is your workday finished?

I could be called anytime day or night so even if I’m off, I may still need to address something for my department or help someone else. As far as leaving the sports park, whenever I have accomplished all I have to. Rarely is there a set time. If there are items I can do at home, in the evening I will, so I can be with family while finishing my day.  

What’s for supper/dinner? Who will you share that meal with?

At home it’s often simple and with both of my girls out of the house, it’s my wife and me. 

What do you do to unwind in the evening and what time is lights out?

Working around our property/lake (we live west of town on ten acres), watching a game (in person or at home), fishing, spending time with family. Bedtime is relative, as early at 10 p.m. as late as 1 a.m., depending on if I took work home or if I open the next day.