The sport, not the vegetable. The Blue Ginger chef takes to the The New York Times to recount his early days as a cook: "Squash also helped me in my career as a chef," the Yale graduate writes. "After college graduation, I was working in Paris at Fauchon with the pastry chef Pierre Hermé. Because I didn’t have working papers, I couldn’t be paid, so I supported myself by playing professional squash tournaments on the weekends. (Thank God the French were better at cooking squash the vegetable than playing squash the game.)"
Also, for those of you contemplating taking up the sport yourselves, do make sure that you’re morally sound. Per Tsai, "It’s a game of integrity, played by honorable men and women." [NYT via Eater]