Jupiter, Florida – When the Marlins need to do full mid -training, their favorite food control application does not deliver to the back fields of the Roger Dean Chevrolet stadium.
They can request their essential increases – peanut butter balls rich in drips for drops with drops – at the “Snack Shack”. Or they could find a Shake Protein in peanut butter with chocolate bananas that awaits them in the kitchen.
“I am the biggest Erika fan,” said receiver Rob Brantly. “It goes beyond to make sure that players have everything they need in the field of nutrition. … I am very happy that when I came here, our dietitists were first -class and first -rate. »»
Brantly would refer to the dietitian of the major leagues Erika Gonzalez-Rebull, which is part of a nutritional team of five people who received a major investment from the Marlins Office Front.
It is not only a question of nourishing the ball players, but of educating them on the importance of recovery and sleep. It is also a question of keeping them properly hydrated. All of this translates directly to the aim of reducing inflammation and injuries as much as possible.
As proverb says: the best capacity is availability.
Gonzalez-Rebull, director of nutrition Bryan Snyder, Sarah Katz, Lian Tapia and Olivia Minicucci, are responsible for guiding ball players through the organization. Snyder floats between the affiliates and Miami, while Gonzalez-Rebull is in charge of the club of major leagues. Tapia is full time at the Dominican Republic Academy, and Katz and Minicucci are based in Jupiter.
“We are all pieces of the puzzle in the development of a player, and I have the impression that our staff, in terms of interdisciplinary, we really say:” How can we complete everyone’s work to make the best player possible? “” Said Gonzalez-Rebull, who returned to the global season of Marlins for his second point with the Hommet Cown team and the global seventh season of the MLB.
First and foremost, the quality of food.
By entering his 15th year of work in professional sports, but first full -time in baseball, Snyder saw the discipline evolve. Whatever the sport, the same snacks – Crackers of the Red Fish with Nutri -Grain bars – were offered.
Marlins want to do better.
“Where guys train in the offseason, they work with chiefs and personal coaches and strength coaches and people who also focus on the right type of food, or at least they are trying,” said Snyder. “Players therefore return with higher expectations and standards, and it is therefore very difficult to comply with these standards with players, according to financial resources and things like that.
“This training in the spring and this year was incredible, the resources that we were able to provide to these guys, to be able to do so, because it is not a cheap company.”
The Marlins work with the Professional Sports Restoration Company Pivot Culinary to provide two meals a day – usually breakfast and lunch – during training in the spring and three meals during the regular season.
Gonzalez-Rebull will write menus two weeks in advance and give them to rotate, which will then buy ingredients depending on the nutritional specifications. The menus are generic, but the players can build their plate to meet the needs.
A starting launcher, for example, will increase his carbohydrate intake leading to the start day. Overall, diets include healthy fats and proteins for recovery. According to Snyder, the daily caloric range is as low as 2,800 and up to 4,000.
“We coordinate with each guy according to its objectives, and we will implement plans that will best help them support them for performance and recovery,” said Gonzalez-Rebull. “We guide them through this process. And they all have different objectives in terms of improvement in body composition, weight gain, weight loss, and we help support them in these objectives. »»
To achieve these goals, finding the best ingredients is essential.
Miami pushes to be one of the only professional sports teams to have a kitchen without seed oil without processed food. He joined forces with local suppliers for fresh products. The organization even imported a hive for honey. The group jokingly joking that a cow makes you shine in the outdoor grass early enough.
As important as ingredients are experiences.
Snyder and Gonzalez-Rebull want the kitchen to represent diversity inside the clubhouse. Thus, alongside the typical price is a spread with some of the favorite dishes of the players of the house.
The Marlins also hired a local seller to create a “action station” daily. There was everything, from coal pizza to Wagyu burgers made from scratch in front of the players. Gonzalez-Rebull hopes it would bring the joy to eat.
“The food has been great,” said voltiseur Kyle Stowers. “This is my first spring here in Jupiter, so I have no basis on what things were in the past, but in relation to the things I have experienced, it was great.
“Erika has done a fantastic job. I really want you to put this to what you write, because she has done a fantastic job. No one is working hard in this building. She is an excellent attitude, good minds and really just wanting to help people as they need. I think it matters.
“When you start to build a winning culture, it’s everyone. It’s more than players. Everyone is staff, the front office, coach staff. Obviously, the game on the field is what everyone sees, but it is really cool to be able to highlight someone behind the scenes which works in a way for us. »»