Interview: The Performance Chef Fuelling the Premier League, with Rachel Muse

In 2007, Harry Redknapp was asked about the importance he places on the diet of his footballers. He said: “If you can’t pass the ball properly, a bowl of pasta’s not going to make that much difference.”Well, it’s fair to say attitudes have changed a little in the Premier League, and as it makes its return for the 2023/24 season, in this episode we speak to a performance chef who, for over a decade, has been feeding and fuelling the country’s top footballers in the surroundings they’re most comfortable in - their home.&nbsp;Rachel Muse began her career as a chef at some of the UK’s best-known hotels before she traded in the mania of hospitality for the altogether more personal setting of private dining. With her company Discreet and Delicious, she now trains performance chefs to ready them for the unique challenge of one-to-one catering for sport’s most famous faces.We discuss the intriguing dynamic between chef, footballer, and the vital third ingredient, the club nutritionist. Rachel reveals her joy of cooking for a wide variety of nationalities, explains why it's important to stay out of the family domestics, and describes why she regularly finds herself on the phone to footballers’ mothers. She also ensures that we will never get my hands on a Nando’s black card.If you’d like to make our jobs easier and you know of anyone with a unique perspective from behind the scenes of elite sport, get in touch with a recommendation for a potential future Unsung interview or story. Just head to unsungpodcast.com where you can suggest a guest.&nbsp;And don’t forget to subscribe to the podcast to be the first to know about new episodes.&nbsp;Quotes:"There's a great nutritionist called Graham Close who's up at Liverpool, John Moores. And he told me his phrase for this is the stealth vegetable. So grating courgettes into bolognaises and grating carrots into things. Cook that down. No one knows they've ever been there. People go, "I don't eat vegetables." And he's like "mate, I'm sorry to tell you, but you do now." There's a certain amount of espionage that does go on."“Last season, it was absolute chaos because of the World Cup. Quite a lot of people thought, "well, I'll go to the World Cup, I'll come back a mega star and PSG or Real Madrid will be on the phone, and it's the transfer window immediately afterwards." So when people came back from the World Cup, they were like, "oh Real Madrid's not on the phone. I haven't heard from Barca. Uh, I guess I'm staying. Better get a chef then.""In the course of the whole day, maybe nobody listens to you. Nobody. Everyone's telling you what to do, do. Everybody wants something out of you, like sign this for me. You can feel really unconnected. When I ask somebody what they want for their dinner, I write it down, and I show them that I've listened to them, because I put in front of them what they have asked for. And that is a great bond of trust between two human beings. A huge thing to do. It's in the format of food but it's just a comforting, life affirming, connection between two human beings.""Particularly what people will say is, "when I was a little boy I came back from training, and my gran used to make me this with that. And you're like, okay, can you describe it a bit more? No, I'll tell you what, I'll get my mum on the phone, and she'll explain it to you.""I think players understand that it's an investment.&nbsp;And if you can extend your playing life and your recovery, the pain in your knees, the pain in your hip, the pain in your ankles, if you can keep the machine moving in a kind of pain-free way just for one more season. Part of that is eating well and recovering well and sleeping well."Explore moreDiscreet and Delicious website<a...