HOSPITALITY Establishment at Caringbah was part of the Manchester United hysteria that swept through Sydney last week, when owners Tony and Aaron Crossin were asked to prepare meals for the team.
The father-and-son duo worked alongside the team's executive chef Michael Donnelly to prepare a meal during the training session that attracted thousands of football fans to Jubilee Oval last Tuesday.
Aaron Crossin said the "once-in-a-lifetime" opportunity came about when the soccer team's management approached them after hearing of their stellar reputation.
"It was a highlight of my career and we all pinched ourselves," he said.
On the menu were dishes including roasted chicken breast, chicken stir fry, fresh ginger and soy barramundi and three types of salad followed by fresh fruit and yoghurt.
This was not the first time the pair had cooked for sporting greats.
Through their business, Total Nutritional Services Pty Ltd, they have fed the Canterbury Bulldogs, St George Illawarra Dragons, the NSW State of Origin team, GWS Giants AFL side and cooked for athletes at the NSW Institute of Sport, Homebush.
They were responsible for the Bulldogs' pre-match meal before they played Melbourne Storm in last year's rugby league grand final.
While some aspects remain the same, the specific dietary needs of athletes has some determination when creating menus.
For instance, Tony Crossin said last year cooking for the Bulldogs meant providing a nutritious meal that tasted good, offered variety and assisted in their recovery.
"Our job is to make it tasty, look good and make sure there is plenty of it," he said.
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