LONDON (WJBK) - The Lions are back in London and they learned a lesson last year: the food in England isn't quite what they're used to in America, so they made provisions.
People go to London for a couple of a reason. Big Ben? Sure. Buckingham Palace? You bet. The food? Not so much.
It takes some getting used to and Lions officials didn't want players to worry about it so they brought Chef Joe Nader from Levy Restaurants. He's working morning, noon, night, and late night.
"This is Allen park London so we're trying to make it as normal as possible so they don't have to think about food and whatnot. They can concentrate on practicing and getting ready for their game and gameplan," Nader said.
So that's the gameplan, but just like on the field, things don't always go as planned in the kitchen. For instance: chicken wings. They're harder to make in London than Detroit. Why? The way they're processed is different.
Despite the challenges, Chev Nader and his team will be cooking 18 hours a day to feed 150 people every meal: breakfast, lunch, dinner, and any snacks. All that adds up to about 4,200 meals throughout the week, making him one of the busiest chefs in all of London.