Nine-time national team member and 2004 Olympic gold medalist Bryan Volpenhein took time off from rowing following the 2005 World Championships to go to culinary arts school at The Art Institute of Seattle. He did his apprenticeship at Rover’s Restaurant and also worked at the Ponti Seafood Grill, both in Seattle.

Bryan developed his interest in cooking in his early teens when he would come home from school and watch a cooking show on great chefs from around the world. His interest was put on the “back burner” until 2004, when he started cooking meals out of an Indian cookbook with his girlfriend. Bryan’s culinary school focus was in French cooking methods, but he also enjoys Mexican flavors and Latin cuisine. His ideal meal is a grilled steak with a raw vegetable salad or grilled vegetables. Eventually, he would like to combine his rowing and cooking backgrounds to teach rowers how to cook healthy, inexpensive meals conducive to the training lifestyle.

Starting with the March 2008 issue of USRowing This Month, Bryan will be providing us a monthly recipe.

Marinated Flank Steak (March)

Quinoa Bars (April)

Roasted Chicken Breast w/ Jalapeno Orange Butter (May)

Coffee and Beer Barbeque Sauce (June)