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Chef Seguin...

by John Bishop / Boston Bruins
BOSTON -- Boston Bruins Assistant General Manager Don Sweeney has said that much of Development Camp is geared toward making the players feel more comfortable as they learn to be better professional prospects and players.


That said, comfort food is generally not on the menu for world class athletes and that was in Sweeney's sights as he set the agenda for Dev Camp 2011.

"This has been a bug in my ear for a while," said Sweeney on Saturday. "We’ve had young kids, and Tyler [Seguin] and I talked about getting good nutrition, having an understanding when you go out on your own that it’s really difficult. Especially if you haven’t had anybody...teach you.

"And I was in here talking to some of the kids, I think the prep side of it, like deciding what you want to cook, preparing the food, is much worse than actually cooking."

So, Seguin, who has joined the 2011 campers for much of the off-ice portion of this summer's session, and his once and future teammates hit the kitchen at TD Garden for a course on cooking.

"I think this class helped everyone, if you were paying attention and listening," said Seguin. "They’re teaching us how to make chicken and fish and I think that helps because that’s what we eat."

Seguin actually took control of the stove for a bit, as well.

"I just kind of said, 'Hey am I allowed to cook some fish because I want to cook some salmon?' And they said 'Yeah, go ahead, and I stepped in.

"I think some of the boys got the chance if they wanted to do it as well."

Sweeney appreciated the off-ice effort by everyone involved and hoped that the players work toward preparing healthy meals for themselves whether they are in Providence, Juniors or in college.

"What happens is kids get on their own for the first time and they don’t want to go off to the grocery store and go through the hassle of picking foods for a couple days of cooking and eating," said Sweeney. "So they’re like -- I’ll just go out. And they try to eat healthy when they’re out, but it’s difficult. You didn’t prepare the food. The chef is making it how he wants to make it, not how you want to make it.

"And there’s a money component to it, as well. So, you know, I just hope that the kids would want to take the initiative to learn if they are going to be on their own."

They did and Seguin in particular enjoyed the afternoon -- particularly when he got to try some new foods.

"I’m a big eater, so if there’s something new I’m going to try it," he said.
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