‘Wouldn’t trade it for the world’: Le Jeune Chef serves up meals for Little League World Series
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Providing meals for 20 Little League teams may sound like a gargantuan task, but it is one that the team of Le Jeune Chef takes on with enthusiasm and professionalism.
"This is our fourth year of doing this," said Mike Dinan, executive chef, who began his position just two weeks before the college's first foray into the World Series.
The partnership had its genesis in the aftermath of the COVID-19 pandemic, when Little League International looked to shift its focus away from meal services, and more fully to the series.
"We were able to come in as a professional, efficient team, and get that done," Dinan said.
"Our president at the time, Dr. Gilmour, was on the board at Little League, and I believe that's where that conversation started. It was kind of, how can two nonprofits mutually benefit one another," Dinan said.
"It's been a great relationship," he said.
"The college has been very supportive of our efforts, and we kind of use this as a recruitment technique for the students as well," Dinan said.
The staff of Le Jeune Chef provide breakfast, lunch and dinner throughout the entire series, beginning when the first teams arrive and ending on the last day of the series.
"You're talking 400 people at a time for each meal period, 1,200 a day. So, the logistics of trying to get each of those meals over there can be a challenge," Dinan said.
Most meals are prepared onsite at the Little League campus known as The Grove, where all players, coaches and staff live during the tournament, though on occasion some prep work and other tasks are completed at Le Jeune.
Dinan looks at each year as an opportunity to learn and evolve.
"Each year is a little bit different. Last year, I think they were looking for a little more rice in their meals, whereas this year, there's been a lot more fruit," he said.
Even with the hectic nature of feeding the teams, it is impossible for the staff to escape the excitement that fills Lamade Stadium every year.
"There's a lot of excitement from the staff and faculty. You just kind of feel that energy change when you get over there, you know something big is coming, just seeing the teams get here and the energy level that they have," Dinan said.
An aspect of the tournament that Dinan finds particularly fascinating is the showmanship on display by the young athletes.
"Watching them progress through the series, as they win and lose, and the respect all of the teams have for each other, it's just a lot of fun to see their journey," he said.
"And to be able to meet these coaches and meet the kids. It's certainly a very unique and wonderful experience that benefits us so greatly," he said.
"We see a lot of international teams that have either the team or coaches coming back again, and it's just fun to get to know them, work with them and make sure they're getting everything they need," Dinan said.
"This is much bigger than what we normally do in a daily routine, but having the opportunity, I wouldn't trade it for the world," Dinan said, adding that many of the staff involved resist taking days off just to continue being part of the experience.
"We get through this and I think to myself, 'Man, I want to do this again right now,' but you've got to wait a whole other year," Dinan said.
Even with the heavy lifting the Le Jeune staff does, they still manage to get the full effect of the event they're helping to keep going.
"The folks over at Little League International are very generous, and they allow us to have a few passes leading up to the championship so, in between meal periods, if we have the opportunity, we'll take a couple staff members down and let them experience it," Dinan said.
"That benefits our team, because they get to see the players that they've been feeding all day and root for whoever they would like, and just have fun," he said.