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High Endurance

High EnduranceFor Tufts alumni and high-profile businessmen Peter Dolan and Dan Barber, running is about more than just staying in shape; it’s an exercise in discipline and determination.

Medford/Somerville, Mass. [11.23.05] Peter Dolan and Dan Barber work in different worlds. Dolan, chief executive officer of pharmaceutical giant Bristol-Myers Squibb, conducts his business in the boardrooms of corporate America, while Barber, a renowned chef and owner of two New York restaurants, spends most of his time in the kitchen. While these two Tufts graduates sit at the top in opposite fields, they share at least one passion. Running, they both say, has played an important role in their success.

“The discipline, focus and perseverance required to be a runner clearly translate into skills that are necessary and important to business,” Dolan told Runner’s World magazine. “Breaking down a job into more manageable bites and setting up milestones along the way is how someone goes about running a long race – and running a business.”

Dolan, a 1978 graduate of Tufts' School of Arts and Sciences, has proven that he’s been able to both. Aside from running the billion-dollar Bristol-Myers Squibb Company, he has three marathons on his resume: New York, Boston and Pittsburgh.

According to Runner’s World, Dolan ran his first marathon in New York in 1981. He finished in 3:55 and waited 15 years before going another 26.2 in Boston in 1996. “Dolan’s goal was to beat his [original] mark and to prove that ‘I was in better shape’ at age 40 than 25,” according to the magazine.

Crowded course conditions in Boston resulted in a 4:12 finish for a frustrated Dolan, who, three weeks later, headed to Pittsburgh to give it another try, according to Runner’s World. There, he set a personal record, finishing in 3:48.

Today, Dolan cycles more often than he runs because of a knee injury, but he still maintains that “with running, ‘you get a fabulous workout in 20 minutes,’” the magazine reported.

BarberBarber, who earned a degree in psychology from Tufts in 1992, agrees. For him, running is a late-afternoon activity that helps him prepare for the evening restaurant rush.

“I run for about 40 minutes at a leisurely pace, and I get a lot of energy that gives me a real lift in the kitchen,” the chef explained to Runner’s World.

According to Barber, he needs that boost because “the kitchen is huge” at Blue Hill at Stone Barns, the Westchester County version of his original Blue Hill restaurant in New York City.

“My job is to go from station to station – from salad to fish to meat. Running helps me move faster on my feet," he told the magazine.

With its “old horse-carriage trails alongside the working farm he established to supply the restaurant with fresh ingredients,” Stone Barns is also Barber’s favorite spot to run, the magazine reported.

Much like Barber, Dolan has discovered a personal paradise when it comes to running: the coastline in Little Compton, R.I. But no matter where you are, Dolan told Runner’s World, “if you leave home without showering, you’re committed to get a workout in.”












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