Volleyball - "Cooking with MVB"

Michelin three-star chef Thomas Keller ("The French Laundry") reminds viewers (MasterClass) that "cooks cook to nurture people."

That dovetails with my belief that "coaches coach to nurture people." Coaches derive immense satisfaction not just by winning but through seeing our players develop into quality adults.

Cooking, like sport, is about the pursuit of excellence. I don't know whether the MasterClass link will work...and frankly this sandwich (four types of cheese) goes beyond my capacity. But the principles work:

1) Quality ingredients

2) Imagination (creativity)

3) Flavors (consider "Salt, Fat, Acid, Heat")

4) Time and temperature

And I wouldn't use clarified butter or pickled mustard seeds, but I might add some sauerkraut and sliced tomato. And I don't have "sandwich weights." 

For the Grilled Cheese

• 2 slices hearth-baked (crusty) sourdough bread cut from a 2-lb loaf, about ¾-inch thick per piece
• ⅓ cup melted ghee or melted unsalted clarified butter
• 3 to 4 thin slices (about 2 oz) aged gruyère or Comté cheese
• 3 to 4 thin slices (about 2 oz) medium Wisconsin yellow cheddar (or another medium yellow cheddar)
• 2 oz bandaged sharp white cheddar (such as Neal’s Yard, Fiscalini, or Murray’s Bleu Mont Dairy), grated
• 2 oz medium white New York cheddar, grated
• ½ small yellow onion, thinly shaved or sliced
• 1 large leek, rinsed thoroughly, cut in half lengthwise, and thinly sliced into half-moons (white and pale green parts only)
• 1 tsp kosher salt
• 1 tbsp pickled mustard seeds
• 1 tbsp whole-grain mustard 

Sometimes the difference between "good" and "excellent" is more effort coupled with more imagination. 

MasterClass link to GOAT (greatest of all time) grilled cheese