What kind of person does it take to prepare the nutritional fuel required by high-energy members of a rally racing team? Nick Alburger’s profile will give you an idea.
Chef extraordinaire for SRT USA and SPRT.
Words He Lives By:
Do what others won’t, without hesitation.
Bread and Butter:
Prepares daily meals and snacks for 10 to 50+ people on or with SRT USA and SPRT – drivers, technicians, engineers, their families, PR and marketing execs, and team owner Lance Smith. Travels 300 days a year. Decided to do this instead of retiring.
Dad, a former chef for the U.S. Army.
How He Got the Job:
Offered to cook dinner for the team. Next thing he knew, Lance Smith was asking him to cook at the next race.
In a Class A motor home equipped with typical kitchen appliances.
His knives and double boiler pot.
Grilling. Baking. Steaming. (No frying here. The team eats a ton, but it’s all healthy.)
Grilled salmon – preferably freshly caught from Washington state. (See the Online Exclusive on page 2 for the recipe.) His stove-top chicken comes in a close second.
Most Addictive Dessert:
His homemade, maple syrup-laced applesauce turns serious grown-ups into bowl-licking infants.
First-press olive oil, quality coffee, and local ingredients whenever possible.
Cleanliness. Flexibility. Dedication. Detail.
On the Homefront:
Lets his wife – also a whiz in the kitchen – be the cook.
Favorite Meal of the Day: