TUCSON, Ariz. (KVOA) - Winning is in order at Bear Down Kitchen.

"We feed about 500 athletes a day," Bear Down Kitchen and Arizona Sands Club Executive Chef Danny Perez said.

From custom omelets to yogurt bowls, sausage links to waffles - the cooks serve up a full spread every morning.

"Anywhere from 30-40 dozen eggs a day is a very normal circumstance for us," Perez said. "30-40 pounds of bacon. 40-60 pounds of potatoes."

Perez, a Tucson native, spent 20 years working at resorts around town before coming to the U of A nearly three years ago.

"Being able to be in the middle of it all has been a blessing - to be a part of U of A athletics and everything we do at the stadium," Perez said.

As the executive chef, Perez works with Arizona's nutritionists to plan out weekly menus.

"Knowin

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