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Beach volleyball champions Phil Dalhausser and Todd Rogers [in blue shirts, above] are a powerhouse team for the USA! Phil has garnered nicknames such as the “Thin Beast” for his stature and fierce domination on the court. Todd has 72 career wins (the most of any active U.S. male beach volleyball player), including an astounding 59 team wins with Phil.
We caught up with both Phil and Todd to see what Todd says about his Mexican ranch-style kitchen and to find out how Phil deals with "short" kitchens.
Photo by: MAC
CULTIVATE: What sorts of techniques do you use to put together healthy meals for your family?
TODD ROGERS [above]: I’m a weather cooker. In the winter, I make a mean venison stew using as many fresh ingredients as possible. I make stir fries with a smidgeon of olive or coconut oil. My specialty, though, is the barbecue, which I fire up all year round. My favorite cut is a tri-tip that I’ll serve with baked beans and whatever’s in the garden. We’ll put that with some of our lettuce and a hint of basil. Our town is noted for its bakeries, so we always get fresh bread and throw it on the grill.
CULTIVATE: Are your kids as into eating healthy as you are?
TODD: My wife and I try to set healthy examples for our kids, but we don’t want to make them crazy. It’s all about balance. Having said that, when my son was five, we were all at a tournament, and Phil tried tempting him with a giant cookie. My son chose fruit over the cookie, and Phil couldn’t believe it.
CULTIVATE: What are you looking forward to most in London?
TODD: I’m excited to see the sights with my kids, something I didn’t get a chance to do in Beijing. We’re also about to remodel our kitchen in order to upgrade some desperately needed appliances. Our current stove, for example, is electric, and it drives me bananas! I’m looking forward to having that all done before I come back from London.
Photo by: MAC
At home in Ventura, California, Phil—who was born and raised in Switzerland—strives to be a “kitchen beast,” paying homage to his gourmet chef father.” As he revs up for his first match with Todd Rogers against Japan on July 29, Phil talked to Cultivate about what motivates him in the kitchen.
CULTIVATE: Swiss culture is tied to cooking. What did you learn in your family’s kitchen?
PHIL DALHAUSSER: I was very fortunate to grow up with both of my parents being good cooks; they usually took turns making dinner. We’d rarely go out to eat—only on special occasions. However, my parents didn’t teach me much about working in the kitchen. I’d like to improve my knife skills—my wife [beach volleyball player Jennifer Corral] gets frustrated with me when I chop veggies.
CULTIVATE: You’re tall [6’9”], as is Jennifer [5’10”]. How do you work in a “short” kitchen?
PHIL: We're actually looking to buy a new house, and the kitchen is one of our most important deciding factors. Luckily, the condo we live in now is a little newer, so the kitchen isn’t TOO "short."
CULTIVATE: No matter the season (or kitchen size setbacks), you take your nutrition as seriously as you do your training. What are your winning techniques?
PHIL: We try to buy all our fruits, veggies, and meat from the farmer's market, and if we need something else, we always buy organic. We have a really nice blender that we use to make power smoothies every morning. I’m also really good at the stove, making turkey chili, or spicy shrimp pasta.
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