AMUSE BOUCHE: TOBY DAWSON

By Sara Faith Alterman

Olympic skier Toby Dawson has had a busy and exciting year!  Besides winning a bronze medal at the 2006 Winter Olympics, he was recently reunited with his biological father.  Adopted by American ski instructors as a child, Korean-born Dawson is rediscovering his Asian roots, which, of course, includes food.  He talked with NAC about his passions, his cravings, and his family, as well as how he fuels up on and off the slopes.

NAC: Do you cook?  What's your typical menu like when you're in training? DAWSON:  I do not cook!  My wife says I make the perfect omelet but I let her do most of the cooking (smart guy that I am).  When I was training for skiing, which I've retired from, I ate a very healthy low carb, lean protein diet.  We still eat that way, but less restrictive. NAC:  How about off-season?  Favorite guilty pleasure foods? DAWSON:  I eat everything.  My favorite guilty pleasure foods are chips with salsa or nachos, and apple crisp.  I go on kicks; all Korean food for a while, then it's steak, and then its fish and chicken.

NAC:  What's your perfect backyard BBQ menu?  DAWSON:  I'm actually in charge of the outdoor grill but not the indoor George Forman, and I only grill when my wife says I am going to!  But I do like to throw ribs and chicken on the grill.  Sometimes a super spicy sausage is great too, or the old standby of hamburgers. Fresh veggies like asparagus taste great with a little pepper straight off the grill.   My favorite has to be the ribs! Grilling is always quick and easy with little clean up and you can keep meals healthy. NAC:  I imagine you're not supposed to drink a ton while you're training, but are you a beer drinker?  DAWSON:  Oh you'd be surprised!  Athletes need a drink at times. I do like Michelob Ultra Amber and Pilsner; refreshing and light. NAC:   Congratulations on your marriage!  We hear that you had a traditional Korean wedding.  What was on the menu at the reception? DAWSON:  Thank you! It was a fun day.  We had a traditional Korean menu; kimchi, beef, etc. We actually had Korean BBQ at our American wedding as well; a little surprise for me.  We were so busy with all of the ceremony at our Korean wedding that we didn't get to eat but the food looked great and everyone enjoyed it. NAC:  You have mentioned in other interviews that you sometimes feel 'stuck' between 2 cultures.  What are the biggest differences that you have noticed between Korean and American cultures?  Are there aspects of each that feel more or less comfortable to you? DAWSON:  I am fully American, although I look Korean.  I felt stuck growing up because I didn't look like anyone but when I visited Korea I didn't speak the language or understand the culture, so I didn't feel that I fit in there either.  I believe the biggest difference is the amount of tradition in the Korean culture.  It is fun to experience.  In America, we don't have that as much.  My wife is crazy about traditions, so its fun for her to learn about Korea and for us to share both cultures. Now, I feel at home in both places but I think that has more to do with being at home in my own skin.