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www.wbjournal.com Book of Lists 2016 • Worcester Business Journal 11 P H O T O S / C O U R T E S Y motivation, the staff at Peak Fitness strives to provide the most comprehensive programs that result in higher levels of fitness and functioning. Youth conditioning Youngsters are invited to take advantage of Peak's state- of-the-art facility as well. For those involved in school athletics, Peak features seasonal programs directed toward specific sports that help increase basic strength, speed and agility. With four batting cages on site, Peak offers hitting lessons for baseball and softball players as well. Covino asserts that there is a huge demand for safe and effective fitness programs geared toward high school stu- dents as well as those in middle school. "Weight training is good for 11, 12 and 13 year olds. They're at a founda- tional stage and it's important for them to understand how to move their bodies. We work on mobility and sta- bility. It's rewarding to know they'll be safe all season." Covino reports that both boys and girls equally take advantage of the Peak programs. This year Peak Fitness is offering summer camps to help young athletes "become stronger, faster and more agile" than they ever imagined. "Our summer sports con- ditioning programming is scientifically guided, methodi- cally laid out and coached to perfection to maximize performance and prevent injury," says Covino. Peak will feature two summer sessions. Four days a week for five weeks, certified strength and conditioning coaches as well as physical therapists will work with campers in a fun, structured, safe environment. Campers will work on mobility; core, general and muscle strength; power; speed and agility. Covino points out that the aim of the program goes far beyond working to improve physical attributes. "We are trying to create a culture of mutual respect and team- work. Through the structured programs, we hope to teach the kids to work hard and have a good attitude, to be better people. There is a code of conduct at Peak. We attempt to catch people in the act of doing something awesome." While the students benefit from the programs, so, too, does the staff. "These kids have lots of energy. It's reward- ing to train kids who are 13 to 18 years old," says Covino. Much like his philosophy in the restaurant industry, Covino asserts, "Everything is hospitality. That applies to restaurants and to working out. Both are people-oriented endeavors. You are creating an experience. As a clinician, I am building relationships and helping clients get the most out of their workouts and their lives." n A D V E R T I S E M E N T