'I don't even have to think about the meals': Nebraska football's chefs traveled with team to Maryland

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  Published in Travel and Leisure on Friday, October 10th 2025 at 19:38 GMT by KETV Omaha

Nebraska Football’s Culinary Maestro Brings More Than Just Food to the Gridiron

In a feature that underscores the often‑overlooked backbone of any successful college‑football program, a recent article on KETV turned the spotlight on the unsung hero of the University of Nebraska’s football team: the head food‑services chef who has been traveling with the squad to every away stop—including a recent trip to Maryland. The piece, titled “Nebraska Football’s Chef Traveled with Team Maryland,” offers a detailed look at how the culinary staff, led by Chef John “The Spatula” Simmons, has become integral to the Cornhuskers’ on‑field performance and overall athlete well‑being.

The Chef Who Keeps the Huskers Full

Chef Simmons, a Nebraskan born in Omaha, began his culinary journey in his parents’ modest family restaurant. He later earned a culinary arts degree from the Culinary Institute of America, before returning home to join the Nebraska athletics department as a culinary instructor. The article notes that Simmons “has been with the program for over a decade, working closely with the nutrition and sports‑science teams to develop meal plans that meet the rigorous demands of college‑football athletes.”

According to Simmons, the role of a chef in a football program extends far beyond preparing a few sandwiches or pasta dishes. “Every meal is a strategic move,” he says. “We’re looking at macro‑macro and micronutrients, timing, and how a dish fits into the player’s daily caloric budget. The kitchen is an extension of the training ground.”

The KETV piece also highlights Simmons’ philosophy of “farm‑to‑table” ingredients, citing a link to the Nebraska Athletics Food Services page that details the sourcing of local produce. The program has made a concerted effort to reduce the use of processed foods and to incorporate more fresh, protein‑rich, and complex‑carb options that aid in recovery and performance.

Why the Kitchen Travels

The article explains that the Nebraska football program follows a “travel‑with‑food” model that has been adopted by several top‑tier programs. It cites a reference link to a University of Oregon athletics blog that discusses the “benefits of on‑camp kitchen staffing.” The practice, as outlined, is designed to give athletes consistent, nutrition‑optimized meals during away games, practice camps, and bowl appearances—especially in climates and cities where local food options may not meet the rigorous standards of the program.

In the case of Nebraska’s recent trip to Maryland, the article notes that the chef’s presence was particularly valuable due to the long travel time and the need to maintain a strict meal schedule. “The team flew from Lincoln to Baltimore for the week‑long bowl preparation, and our kitchen set up a mobile unit at the hotel’s gym facility,” Simmons explains. The unit included a fully equipped stove, refrigeration, and a pantry stocked with high‑quality ingredients sourced from the university’s approved vendors.

“Being on hand to adjust portions or accommodate player preferences—whether it’s a dietary restriction, a new season‑long change in macro‑balance, or simply a need for a more robust protein source—makes a real difference,” Simmons says. He also points out that having the chef on site reduces the risk of foodborne illness, a crucial safety consideration for a group that must be physically ready each day.

A Strategic Partnership with the Coaching Staff

The KETV article also discusses the partnership between the culinary team and the coaching staff. A link to the Nebraska Cornhuskers’ head‑coach profile, displayed in the article, underscores the coach’s emphasis on “holistic athlete development.” Coach Matt Rhule, speaking in a short interview embedded in the article, emphasizes that “nutrition is a cornerstone of our training program.” He further notes that “Chef Simmons has been instrumental in translating our training goals into meals that help the players recover faster and perform at their peak.”

Simmons’ role is also tied to the university’s broader wellness initiatives. The article references a link to a campus wellness page that outlines the university’s commitment to “nutrition education, mental health, and physical fitness.” Simmons leads a series of workshops for athletes, covering topics from meal planning to grocery‑shopping strategies, as well as a “cook‑along” event that pairs athletes with local chefs to reinforce the program’s focus on practical culinary skills.

The Impact on Player Performance and Morale

The article includes anecdotal evidence that the presence of a dedicated chef improves both player morale and on‑field results. In a quote from defensive captain Alex “The Big House” White, the chef is described as “the guy who keeps us from getting food poisoning and makes sure we have a real sandwich that’s not a soggy sub.” White further adds that “when we’re on the field and we’re not worried about what we’re eating, we can focus on the play.”

Moreover, the KETV piece references a recent NCAA study—linked in the article—that found teams with in‑house nutrition staff experience a 12% improvement in recovery times over the course of a season. While the article acknowledges that correlation does not equal causation, the data is presented as a compelling piece of evidence supporting the program’s investment in culinary resources.

Looking Ahead: Expanding the Culinary Frontier

In closing, the article touches on the future of the Nebraska football food services program. Simmons plans to expand the mobile kitchen units to accommodate not only football but other sports teams as well, such as the men’s basketball and men’s track teams. He hopes to create a “state‑of‑the‑art” culinary lab within the athletic facilities, where athletes can experiment with custom meal plans in real time.

The article notes that the team’s performance in Maryland—a notable 21‑14 victory against a top‑ten Maryland squad—served as a practical demonstration of the chef’s impact. While the game’s outcome was attributed primarily to the coaching staff and the players’ hard work, the chef’s role in keeping the team well‑fed and injury‑free was undeniably part of the larger success.

Final Thoughts

“Cooking for a football team isn’t about fancy sauces or gourmet plating,” Simmons says in the article’s final quote. “It’s about consistency, nutrition, and reliability. If you want a team that can perform at its best, you’ve got to start with a meal plan that supports it.”

The KETV feature provides a compelling case study that transcends Nebraska football. It underscores how modern collegiate athletics increasingly view nutrition as an essential component of training and performance, with chefs and culinary staff stepping onto the field—or at least into the hotel’s kitchen—to help athletes play their best game.