Summary: Andrew Combs is the executive chef for Stewart-Haas Racing, but what exactly does that entail? Combs takes us inside a busy week leading into the Charlotte Roval; what prep looks like before a race weekend; previous roles in the sport before turning to cooking; trying to describe the setup in the garage; knowing when it’s time to start feeding everyone; putting together complex meals; having his working station custom made; how the equipment travels; sticking to favorites versus changing things up; accommodating for diets and other preferences; having a Smithfield sponsorship; how many people Combs feeds on a given weekend; watching and comparing to other team cooks; having a culinary degree and a long-time love of cooking; rules and regulations of the garage; having a Facebook page to share his cooking and racing adventures; doing some filming with the Food Network; what is the most fulfilling for Combs in his job. Music created by Tony Monge. Please support my work through Patreon: www.patreon.com/KellyCrandall
