The question of what makes a good head coach is one with no single correct answer. That same question has echoes in just about every other part of life or industry. One particularly compelling parallel, at least for me, can be seen in the restaurant industry: what makes a good chef? Both a chef and a head coach are responsible for the success of an institution, they have to manage a staff, a group of individuals, in order to get the best out of everyone to put out a quality product, and often the real labor and skills that go into that success go unnoticed by the public or the people who evaluate them and hand out awards.
Schmetzer’s special recipe
