- Thursdays will be simple fare because it’s a setup and work day. Food has to be easily grabbed so it’s usually cold cuts, a cold salad like tuna, chicken or egg, fresh salads and fruit.
- Fridays will include one or two meals and the menu depends on the schedule and how much time the guys have to eat.
- Saturdays Jonny makes one meal that is good and hearty.
- Sundays include a big breakfast that the crew counts on and lunch.
Preparing Championship Food for a Championship Team [VIDEOS]
Posted on August 30, 2012 at 11:00 PM
After nine years manning the grill at John Force Racing, Jonny Rocher kind of chuckles as he tells the story of how he ended up traveling around the country from February to November every year with this championship-winning NHRA powerhouse team. A friend asked him to volunteer at Sonoma Raceway (formerly Infineon Raceway), and then he learned John Force Racing was looking for a cook – and he should consider that. Within six days, he had the job and was in Houston. Thinking it was just a tryout, he asked how he was getting back home. John Force told him, “You’re not going home, you’re going to Indianapolis with us.” Since then, he has criss-crossed the country many times over in the John Force Racing motor coach with his cooking tools. Jonny has been a chef for more than 30 years. He started working for a caterer when he was barely a teen and went to culinary school right out of high school. He has owned his own restaurants. “Did I ever think I would be cooking on the road, outside, on a grill? No, I don’t think I ever even considered that this kind of job existed,” he said. He does consider one day opening his own restaurant again. But then he looks over toward the pits – a hive of activity. “I love all the guys. I go out of my way to make sure – I’m like the Mom," he said. "I talk to them. It’s more like a family. We’re all out here doing something and you know, you can’t turn your back on anybody – or you try not to. When I’m cooking, I want them to feel like they’re at home.” "Jonny’s restaurant" Jonny has his own budget, and he does all his own shopping. “When we get to the town we’re racing in, that’s where I buy," Jonny said. "I’ll see what they have. Certain regions you get certain stuff.” Meal planning? Well, first off, he says, “My job is to feed the team, other JFR employees, maybe some sponsors. I average 60 but go as high as 120.” His setup includes a grill, a recently purchased two-burner, three hot servers and a refrigerated table with serving on top and a couple of small refrigerated sections on the bottom. A typical weekend consists of: