On game days, long before the first pitch, the work begins in the kitchen.
Protein is weighed, carbohydrates calculated and hydration plans mapped out. There are no cameras here, no roaring crowds — only quiet precision and repetition. By the time players step onto the field, much of what will shape their performance has already been decided.
At the center of that work is Yuka Sanui, a Japanese sports dietitian with the Toronto Blue Jays responsible for fueling athletes at the highest level of the sport.
