Don Anderson | The role of the chef de mission

The part that the chef de mission plays in an Olympic team has never been carefully explained to the public, hence my decision to try to throw some light on it.

The chef de mission is the head of the Olympic team, responsible for the welfare of all the other members of the team. In recent Games, our team has averaged about 86 persons, athletes and officials.

He or she is the first person for the team that can access the village, and is expected to be the last person to leave the village.

The work of the chef, not to be mistaken for the cook (although this has happened), actually begins roughly a year before the Games are held, when the official meeting of all the countries’ heads takes place at the games site to review the status of preparations of the venues and facilities. As Jamaica’s chef over five Olympic Games from Atlanta in 1996 through to London in 2012, I have placed emphasis on one of the really important factors apart from a review of the facilities. This is to identify and choose the location of our residence in the village. Key factors determining this choice are proximity to the dining room and distance away from potentially combative political rivals.

IDEAL LOCATIONS

Because of Jamaica’s pre-eminence in the Olympics and good relations with the administrative hub of the games, the National Olympic Committee Center (NOC), we generally are successful in getting really ideal locations for the team.

On arrival at the village, the chef has to submit and have approved, the list of all the members of the team by their role, athlete/doctor/coach/physio, etc, and have this technically checked to ensure that the submissions are in line with the team size calculator sent to the organising committee. No one, not even the chef, is allowed into the village until this team size calculator is approved. In Beijing, the chef and the deputy had to find accommodation at a nearby hotel for two days until a small glitch in the team size was sorted out.

Once inside the accommodation, the chef is met by the assigned volunteers, number determined by delegation size. With the volunteers, the chef and his deputy will then:

- Do a walk through the residence

- Take possession of all appliances and equipment, furniture and sign off on every single item that has been allocated to the team, determined again by team size.

- All missing/damaged items have to be paid for.

- Take possession of the assigned vehicles (team size dependent) and are met by the assigned drivers. On the basis of team size, Jamaica normally has three to four vehicles allotted, including one dedicated to the chef.

- Make arrangements for the arrival of the rest of the delegation

- Collaborate with the respective team management the allocation of rooms

- Do a proper orientation of the village with the team

- Preside over the initial general team meeting once all members have arrived.

- Attend daily morning chef’s meetings with heads of all country delegations to be updated on activities, changes that arise and report problems and arrive at solutions.

- Preside over the flag raising ceremony confirming our presence in the village.

- Manage the team to the Opening Ceremony

- Manage the day pass system, which facilitates visits by relatives and friends of team members

- Deal with every non-sport specific issue that arises and some sport specific issues when athletes are not well informed as to processes.

- Ensure the complete welfare, comfort and satisfaction of the athletes

- Balance the obligations to the team while ensuring compliance with the overall requirements of the central administration

- Maintain contact with the local and international media.

- Manage the departure schedules which often are changed during the Olympics.

RIGHT ENVIRONMENT

In essence, every single issue that affects an athlete becomes an issue for the chef. The ultimate and defining role of the chef is to ensure that the right environment is created for every athlete to perform to the best of their ability. As such, the chef has to be a people person, patient, accessible, team player, knowledgeable, decisive, socially interactive, respected and respectful.

All this seems on the surface quite simple. But, having to co-exist for 25-30 days with 86 persons of different orientations, with different aspirations/goals, from different social backgrounds/experiences, and at different levels of their careers, becomes a challenge when they are high strung and uptight as competition draws near. This becomes a monumental task for the best of managers at every games.

It is for this reason that the chef is normally accorded an infinity accreditation, that allows he/she access to all the venues regardless of sport and to all sections of these venues except the competition area. Other delegation members are accorded accreditation on a sport-specific basis, and normally do not have access to other sport activities.

This sometimes feeds the notion that the chef gets to see all the sports and has a great time at the Olympics. But the fact is that, if one is serious about doing a good job, the chef generally sees very little of the actual events, as time is usually spent ensuring that all is well in the village and all the athletes are well accounted for and taken care of.

Ian Kelly, the current chef, appears ideally suited for this job.

I was privileged and honoured to have led five of Jamaica’s Olympic Teams, at a time of rich medal harvests. During these five Games, Atlanta (1996) to London (2012), we won 44 of the 88 medals celebrated since 1948.

Don Anderson, spent 32 years as vice-president of the JOA, participated in seven consecutive Olympics, and led other teams to Pan American Games. Commonwealth Games and CAC Games. Send feedback to columns@gleanerjm.com