I borrowed a lot of money from my parents in the years leading up to the 2000 Olympics, and I worked odd jobs.

There's way more pressure cooking for cooks than rowing at the Olympics.

I'm very competitive, but I know when not to be competitive. I know how to have fun, but I know when it's time to get serious. That makes things a lot easier.

I think I have experience in rowing, and that has given me some ability to go about racing. I'm lucky genetically. I have a good VO2 max - I can hold a lot of air in my lungs - and that definitely helps.

I'm not disappointed with bronze. It's always good to come away with a medal.

In rowing, you're always striving for that perfect stroke, that repetition, each one being as good as the last. Same thing with cooking. You can't say, 'Oh, I don't feel well, so I'm going to put out a crappy plate.'