May 15, 2008 -- PGA Professional Chip Sullivan is making history this week and sending his personal account of being the first reigning PGA Professional National Champion to compete in the Japan PGA Championship, May 15-18. Sullivan is the PGA Director of Golf at Ashley Plantation in Daleville, Va.,

I'd be hard-pressed to find a professional golfer out there who can't find some connection with Roy McAvoy, Kevin Costner's character in the motion picture "Tin Cup".

No, I didn't pull a "Jean Van de Velde" on the 18th hole today, but on my way to shooting a 1-over 73, I felt a lot like good old Roy.

I am a "journeyman" player, having traveled the world to compete. My career has taken me on a roller coaster ride of highs and lows. While my scoring could have....SHOULD have...been better today, I am on a high right now.

Just like Roy in the movie, I am playing in an unfamiliar setting. Yet, I have a warm and wonderful following, My "differences" make me quite unique in the field. The people surrounding me recognize the novelty in my presence. They support my place in the field, and cheer me on as one of their own.

A Week to Remember 

• Monday Blog

• Tuesday Blog

• Wednesday Blog

Let's not forget that my caddie is every bit as humorous, and causes just as much of a stir, as Cheech Marin (Roy McAvoy's caddie, Romeo) in the film. Tom (Hall, my father-in- law and the deputy superintendent of Roanoke (Va.) County School, has dropped my bag many times and told me "Carry it yourself" when I get a little out of line.

But, more about Tom later.

As for my most literal comparison to "Tin Cup". Are you ready?

The cups in Japan are truly made of tin.

Well, they are made of some kind of metal. Whenever a ball drops, you hear a loud "ting". It's kind of Pavlovian, huh? Instead of the bell triggering salivating dogs, it triggers salivating golfers. The ball going in the hole and making a distinct sound is a great reward!

My cups did not "ting" as quickly as I would have liked today.

Sitting at 1-over, I am right on the cut line. Over here, the cut is low 60 and ties. The only cut is on Friday. Many guys are bunched up at par, so I see the number being at +1 or +2. My score is actually one away from the top 20, so I am not distraught with my place moving into tomorrow's round.

In vintage Roy McAvoy style, I did not make a bogey today.

The bad news is that I made 16 pars, one birdie, and one double.

I began play on the 10th hole. My tee shot found the fairway bunker, and I made my up and down for par. By the end of my second hole, I was holding at +2 after playing ping pong around the green. My "new move" that I spoke of yesterday did not carry over to the course, so my tee shots were errant.

On-target approach shots saved me from disaster. My final 16 holes awarded me 16 greens in regulation. My putter, on the other hand, had a mind of its own.

The equation is the same no matter the language. Errant tee shots + a cold putter = an over-par round.

My game plan is to dump any significant swing changes. I have tweaked my grip, and spent the afternoon working around and on the greens. Tomorrow, I will come out early for my 1:02 p.m. tee time. My gut feeling is that I will play better.

Today was a day of lost opportunities. I didn't put myself in position on the par-5's like I wanted, and it seemed as if my putter still had jet-lag. I am eager to prove myself in the second round.

After a morning of suffering lost opportunities on the golf course, I was determined to make my afternoon one of opportunities GAINED.

My quest: a cheeseburger.

Sandy (Mr. Satoru Sunagawa of the Japan PGA), uncovered the Holy Grail today - a McDonald's within a 40-minute cab ride of the golf course!

Knowing the menus were in Japanese, and being afraid (rightly so) that we'd be unable to find our way home, Sandy accompanied us on the jaunt to Mickey D's.

For the low, low price of $50, Tom and I dined on double cheeseburgers, fries, and Cokes. I was so desperate for western food that I didn't blink at the price. After the gratifying dietary grease, we chalked the afternoon up as a success.

Think $50 is a lot for a "Value Meal"? Think again, if you are in Japan. The cost of living here is through the roof, and EVERYTHING is expensive.

One major difference in playing golf in Japan (as a professional) is your pathway to the food line. It is customary here for the players to provide their own meals, or purchase them from the club. If you need food for energy on the golf course, you must pack your own snacks in the golf bag.

Please note that the Japanese PGA and JPGA Tour treat their players with reverence, and provide them with fabulous amenities.

Being used to the "spreads" that The PGA of America provides at our PGA Professional National Championship, as well as that of the PGA Championship, I found ordering and paying for food from a menu intriguing. With the hospitality I have been shown, I don't mind. It's just another difference between here and home.

Considering cultural diversity, I have also been amazed at the size of things in Japan. From cars to napkins, and specifically portions of food, "size" is much smaller in Japan. I commend this country for their thinking of "less is more".

Due to this mindset, air quality is better, pollution is reduced and the people are generally much healthier than in America.

I also admire the sportsmanship and support shown by my new friends in Japan. No matter what your score on a hole, each player is applauded as their putt drops. Be it a triple-bogey or an eagle, the crowd cheers for you. There are no hecklers, and no one (that I have encountered) talks or snaps pictures in your backswing. Fans genuinely seem to care about the competitors, and applaud the professional's effort and skill.

Empathy towards the caddies is equally common. This brings us back to my caddie, Tom.

If you have been following the blogs, you might remember the story of Tom and the young female caddie (see Wednesday's entry) who was concerned about Tom being the oldest caddie in the field.

I once again encountered this young lady, who speaks English, outside the clubhouse this morning. She noticed that I was without Tom, and she quizzically asked:

"Where is Tom-san"?

"Upstairs," I replied.

"Oh, he is resting. He very tired, is he not?"

"Yes" I said. "Tom-san is very old".

"I know he is" the caddie said, nodding sympathetically, and turned away.

I haven't had the heart to tell Tom about this one yet, but can't wait to see his face when he sees it soon on PGA.com!

As the sun begins to set in Japan, "Old Tom-san" and I are headed out to a seafood dinner. Sandy has to work in the media room, so we are on our own.

My only goal is to avoid the deadly Japanese delicacy of blowfish. What is certain is that I will come away with a cultivated palate.

My goal for tomorrow: To make my second-round score as "small" as the portions in Japan.