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.'
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 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.