Andy Lansing
Game. Sauté. Match.
Michael Lockard hustled around Arthur Ashe Stadium on Thursday afternoon, discussing strategy on his cell phone and checking off a “hit list” of final preparations for what he called “probably the most extreme event” in his especially cutthroat field of competition.
The big event was still four days away, but after a whole year of training, he could already see the finish line: “I feel like I’m sliding into home plate.”
“Plate” being the operative word: Mr. Lockard, 35, is the top-ranked chef at this year’s U.S. Open tennis tournament.
And if you thought the action on the courts was intense, check out what goes on in the kitchens, where scores of cooks from around the country scramble to feed some 650,000 people in just two weeks. read more »
