After a bad night’s sleep, the first thing Brandon Cook did on Sunday morning was hit the road.
A quick-fire 5km in 20-minutes flat underlined his peak fitness, a promising sign ahead of Saturday’s WBA intercontinental title bout against South Africa’s Shervantaigh Koopman at Emperors Palace.
The Canadian was shattered from a long flight, but the welcome change in temperature – he left freezing weather behind – served to perk up his spirits.
The amiable challenger is very confident, particularly after what he describes as an excellent fight camp. He’s walking around at 74kg and even enjoyed a steak with sides yesterday.
He’s been in the sport long enough to understand what his body can do, whether it’s related to water retention or diet. In fact, he’s totally untroubled by the junior-middleweight limit (69,9kg) and plans a slap-up steak meal the day before his bout.
The hard work behind him, his focus this week will be on recovery. He’ll work the hand pads and do some shadow boxing alongside his roadwork, staying sharp and getting his mind ready for what is shaping as a vital fight.
He’s savvy enough to know that as the outsider few expect him to win. “There’s no pressure on me, it’s all on the other guy,” he said. “I’m being paid as an opponent, I know how this works, I’ve been in the sport a long time.”
Cook isn’t in the habit of watching fight tapes, preferring to measure up his opponent the moment they face one another in the ring.
“Watching makes me think too much,” he quipped. “I did see his last fight [against Wendy Toussaint] and it’s obvious he likes to come forward. The other guy (Toussaint) just ran. That’s not me. Fans are gonna get a good fight.”
Asked if the hunger was still there after a pro career that started 13 years ago, Cook was adamant that fighting was in his blood. The hunger will always be there.
“I’ve been fighting my whole life. I’m fighting because I was fighting [on the streets]. Now, having a young son, that drives me even more.”
He’s had an excellent run – six wins on the bounce – and says that staying in shape year-round has been very good for him. He feels fantastic and can easily enjoy a slap-up meal.
“I’ve got weight loss down to a science,” he said.
With the hard work already under his belt, he plans to spend much of the week chilling and staying loose. He has no crazy rituals or superstition, except there’s always that steak.
He’s already identified a restaurant at Emperors Palace, straight after the weigh-in.
After that, the business of fighting will concentrate his mind. Cook, the ultimate pro, will be ready and willing.
He always is.
