It’s also in the kitchen — with New York Giants linebacker Kayvon Thibodeaux. In this tasty episode of The Post series “My Passion – presented by Tri-State Cadillac,” the 24-year-old NFL star shows off his culinary skills, while trying out a spicy new recipe for the first time with our host, sous chef, Guinea pig — and former Giants player — Brandon London.
On the menu today: Spicy Calabrian spaghetti with Wagyu beef meatballs.
“Growing up pasta was really near and dear to my heart,” the Giants player dished to London. “Getting big is a main part of football.” As a kid in South Central Los Angeles, Thibodeaux’s mom, Shawnta Loice, cooked pasta multiple times a week. Now, she’s his biggest cheerleader and critic in the kitchen, and he happily steals her recipes.
However, his intro to cooking really came with a deep fryer after heading off to college. Thankfully, the Oregon Ducks alum has come a long way from tater tots, chicken tenders and French fries. His gastronomical creations now focus on “healthy proteins.”
That’s where the Wagyu beef comes in. See how the recipe turned out right here. The side-hustle chef even let the camera crew try it . “I’m Italian, and I’ll give you the Italian approval,” Post producer Juliana Turdo said.
Grab a plate and be sure to check out Thibodeaux’s TikTok series “KT’s Finger Lickin Kitchen.”
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