RALEIGH, N.C. — Carolina Hurricanes Team Performance Chef Sean Murnane has supported players from different sports all across the country.
Cooking for 300-pound linemen on the Washington Commanders (then Redskins), he did it. Being the Executive Chef for the Cleveland Indians and cooking for guys who have to play 162 games a year, easy. But cooking for guys from America, Canada, and various European countries, who all are accustomed to different foods and diets, well, it's easy to say, Murnane has a lot on his plate.
"Everybody is seen, and everybody is heard," Murnane said. "You know, they bring in the best people to do the job, and if you have the answers, or if that's your area of expertise, you really get a say in how things are accomplished."
His passion for cooking first started at age 5 when his father worked for the commandant of the Marine Corps. His father took him to work one day and instructed him to stir soup, and his love for cooking was born.
The Hurricanes have been one of the most successful hockey teams in the National Hockey League for the last five years. It was only two seasons ago though that the Hurricanes brought in Murnane as their first-ever performance chef in franchise history. Just like on the ice, there's an expectation to succeed, and Murnane has always been up for the challenge. But he's not just up for it, as he succeeds every single time.
"A lot of the joy from this just comes from people being happy with your food," Murnane said. "When a guy says that was a great meal last night, I really enjoyed that one, [that means everything]."
Murnane says there's a lot that goes into supporting the players. You have to have a couple of different mindsets to really succeed. Being humble is one example. However, being ready to improvise and make changes on the go, just like in hockey, that's a must.
"There are a couple of areas that you don't want to go into, like the freezer for instance," Murnane said. "The freezer is like the penalty box, because usually when I'm walking into the freezer, unless I'm pulling fruit for protein shakes and smoothies, it means I need to find a plan-B, because I messed something up. You never want to think everything's gonna go perfect. Because as we all know, you have a game plan and sometimes, you get punched in the face."
Murnane also understands that when you're cooking for players, coaches and support staff, not everyone is going to like the same thing. It's why he has to be versatile in his skills. Making sure everyone is happy can be a daunting task, but it's one he's always approached with the same mentality.
"If you go to a restaurant and you have a bad experience, you don't have to go back to that restaurant again," Murnane said. "If you come to work and you have a bad meal, you have to come see me 200 more times this year. Developing that trust, developing those connections, it's more than hockey for me."