I am sure to keep my coaching in context and not make you "drink the Kool-Aid" as in marketing /exaggerrating/exploiting my experience. At some point- drawing the line- it clicks in your head (Boyle's done it; Roger's done it; Woicick's done it, e tc.) that after years of working with the best or continually arriving at high level results, coincidence ceases and skills are the reasons. So Carl, I can only say that after 25 years or so that I have the skills. I'm flattered though that you see that training the elite is not that simple and you are giving me props but the simplicity is in the menu and basic techniques (cleans 5×5, squats 3×10, etc.) the skill is in load timing, grips, understanding the game (how a runner feels the day of and after 90% 300m's), communication with the athlete and the coach on a daily- not 30 minutes three times per week off site- basis and day-to-day, workout-to-workout and some times set-to-set adjustments changing everything in a moment that you've laid out for the next 30-40 weeks.
Let me begin to state that I think Bob Alejo is a world class strength coach and I enjoy reading his posts as he offers some great wisdom in this field. Still I don't agree with the summary as his coaching style needs to be addressed in better detail because he is being too huble. I have watched Bob in action as an intern with the Tampa Bay Devil Rays when he was with the Oakland Athletics (and what I read with his work with UCLA) and realize that he is a hands on coach and his programs may look simple, the human part is far more complicated.
Like CFKA stated earlier the workouts are not recipes as not everyone is a chef. I know this because I have spent good money improving my own abilities in the culinary arts with the best in private and in small classes. The key is that the Chef preparing the food as they decide what they can do with their ingredients, equipment, and what recipes are possible. Someone who enjoys cooking and one who is a professional chef is not the same. Example is that chefs know the chemistry of oils for cooking temperatures and understand the differences of heat from copper pans and stainless steel pans. Chefs know how foods create chemical reactions, fish and animal anatomy for meat preparation, and even other visual art to make food more enjoyable (read keeping athletes motivated and having fun). Don't be fooled that "simple" recipes will be easy for other's to follow. As a guy that likes to eat sushi, making a maki roll – a simple combination of rice and seafood-varies from the crap at LAX airport to the Fugaku Sushi Bar in Boston. It may take years for a shushi Chef to master white rice!
I guess my point is that the experience of making adjuments, reading athletes, and other sklls that Bob Alejo is written off as easy as he has done it as long as I have been alive (minus 4 years). 5×5 Cleans with a guy getting ready for IAAF World Championships is no simple dish to be prepared by anyone that can make a peanut butter and jelly sandwich. Bob Alejo is a Master Chef.