( CNN ) -- The stadium lights are on , the outfield is mowed , and the beer taps are primed for their first pour . The Major League Baseball regular season is about to begin . It 's so close , you can taste it -- and it 's not all peanuts and Cracker Jacks . Each of the 30 teams in the league has a clubhouse chef fueling the players , preparing meals for the home and away teams during the season . Jeremy Bryant , 37 , who describes himself as a die-hard Seattle Mariners fan and `` the one starting the wave , '' is the clubhouse chef for the Mariners . But the way he got the gig required a few extra practice swings . More than a decade ago , Bryant and a few buddies made their way to the clubhouse after the game to seek out players ' autographs . What he found instead was a revolting spread of food . `` No way , I could n't believe my heroes were eating food like this , '' recalled Bryant , a graduate of the Culinary Arts Program at South Seattle Community College . As he quickly found out , fans were n't technically allowed into the clubhouse without proper credentials . As Bryant was escorted out , he passed Scott Gilbert , the clubhouse manager , and took his shot , handing Gilbert his business card . Bryant never heard from him . Taking matters into his own hands , he started coming down to the stadium to bring the team food . He kept coming back ... and back ... and back . `` If you leave me alone , I 'll let you cook dinner , '' Gilbert finally told Bryant right before the demolition of the old Kingdome stadium . It was finally the young chef 's turn to step up to the plate . He maxed out his credit card , preparing steak and lobster and even bringing out an ice sculpture . After that dinner , the Mariners hired Bryant . He 's now in his 11th season and watches every home game at Safeco Field on an 8-inch television in the clubhouse kitchen . Bryant cooks not only for the big hitters but for the umpires , the wives and the kids , usually 60 to 70 people a game . His off-season catering company , New Century Catering , cooks for the visiting teams at Safeco Field . Albeit a chef , Bryant is first and foremost a fan . And like any devoted baseball enthusiast , Bryant does n't dismiss the superstitions that have long intertwined with the national pastime . There 's the Curse of the Bambino and those players who do n't step on the foul line on the way to bat , but have you heard the one about Ichiro Suzuki and the wings ? Suzuki , a native of Japan , came to play for the Mariners in 2001 . In an effort to bring the cuisine of Japan to the home field , Bryant served Japanese chicken wings to the player on one of his first days . Suzuki went on to have an incredible year , ultimately being named Most Valuable Player . Suzuki now eats those wings at 5:05 p.m. , on the same plate , from the same pan , every single game . Ken Griffey Jr. fancies a nice juicy steak , and Jose Lopez prefers fettucine alfredo -- that is , until the nutritionist came along two years ago , forcing players to eat more healthily . Bryant 's beloved deep fryer struck out , though he admits he occasionally trafficks a corn dog from the stadium for player who wishes to remain anonymous . When word spread that the first item blacklisted by the nutritionist was dark-meat chicken , Bryant 's cell phone rang . It was one of the overlords at the Mariners : `` Ichiro gets 200 hits a year , so he eats whatever he wants . '' For now , Suzuki still gets his plate of teriyaki wings at 5:05 . ( The Mariners open the season against the Oakland Athletics on April 5 at Oakland-Alameda County Coliseum . )
Jeremy Bryant , a die-hard Mariners fan , also cooks for team . He kept bringing meals to clubhouse until manager hired him . Ichiro Suzuki eats chicken wings on same plate from same pan every game . Ken Griffey Jr. fancies a nice juicy steak on game day .