Unlike Mr. Moveable Feast, John Henderson, who is probably sitting down somewhere on the outskirts of Beijing, eagerly licking his chops as a steaming plate of yak intestines with a side of dog bisque is placed before him, I require quite a bit more comfort from my food.
Which is why Michael Robertson has become my new BFF in China. Robertson, a Canadian by way of London, is one of the chefs who prepares daily meals in our Olympic media village. And if some specifics leave a little something to be desired — like the syrup that’s supposed to go on my precious waffles — the overall grade from the most demanding critics — ravenous scribes on deadline — has been positive.
That brings a smile to the face of Robertson, a black belt in karate who feels he’s a part of the Games.
“It’s not much of a role, but I’m here and I’m playing it,” Robertson said.
Each morning Robertson estimates he prepares breakfast for 650 to 800 people. And that’s only a part of his regular 14-hour shift.
In a perfect-10, gold-medal world, Robertson’s work here would be deemed as good enough for him to be included in the next Olympiad.
“In karate, you start out with a white belt and eventually graduate to black,” Robertson said. “Over the years though, the color fades from the belt until, it becomes white again with little flecks of black.
“That’s considered coming full circle in the sport. I left England 28 years ago; being in London in 2012 would mean I’d come full circle — I would be over the moon if that happened.”
Here for you, gentle readers,
Anthony Cotton
