Along with the purge of defensive coaches, special teams coach, and weight room staff last offseason, the team chef was also let go. There was no mention in any press conference, but Robert tipped me off to this, as the former chef applied for a job slinging pizzas at Robert's pizza joint. Quite a fall from grace, but when you're not winning, the axe falls with abandon.
The new chef, Pierre Luc Garcon, is a classically trained French chef who served as an instructor at the famous Le Cordon Bleu school in Paris. Robert and I ran into him at Titletown Brewing while he was in the corner scowling into his beer. We started talking and it turns out he had a B & B in Door County that eventually failed...miserably, as near as I could tell because Pierre can be a real jerk. "Vat deed you zay? No, eet deed not fail, eet was all zees stoopid Amereecans who have not zee taste and class for my cueesine who failed." Be that as it may, Pierre applied for Head Chef of the Packers and was quickly hired by McCarthy... who knows talent when he eats it.
This transition has not been without its bumps and bruises, Pierre has been frustrated with the sheer amount of food needed to feed a professional football team. "Food ees meant to zavored, not eenhaled like oxeegen!" He is used to intricate preparation and delicate presentation, this is not really how D-linemen view food. However, following the win against Dallas, 8 games into the season, the transition seems to have taken hold as indicated by the sign, and Pierre's willingness to adapt his style. Hmmm...isn't that how long the 3-4 took to take shape? 8 games? Coincidence?
Yesterday, I emailed Pierre to find out how he was finding he job later into the season. He responded by saying he is still a huge Thierry Henry fan, and that American football is barbaric, but Cullen Jenkins has shown a great interest in his cooking and they are becoming fast friends. Cheers to Big Sexy and Pierre!