Much of the attention around the Dodgers is given to the major league squad. It’s hard to forget, however, that this is an organization that has become a powerhouse in the minor leagues as well.
Their success in the minors has a lot to do with coaching, scouting, and player development. One side of things that isn’t mentioned often, however, is their newfound dedication to feeding their players well.
Rob Walton is one of the many affiliate chefs that the Dodgers employ to cook meals for their players up and down the farm system. He is a part of the team’s commitment to making sure their players are taken care of in every sense of the word.
“When I showed up and first started doing this, the pregame was peanut butter and jelly,” Walton said. “The postgame was whatever was left over in the stadium, hot dogs, hamburgers. It was junk.”
It’s an unspoken reality for minor league players: they aren’t treated the same way players are in the pros. No one expects teams to treat them all to five-star restaurants every night, but it would make sense for organizations to look out for their future money makers.
The outcry over meals in the minor leagues took…