Persson’s persistence pays off with St. Louis

Originally published on EuroReport.com in 2000

By Lucas Aykroyd

On a St. Louis Blues squad that boasts such perennial Norris Trophy candidates as Al MacInnis and Chris Pronger, the name of Ricard Persson is easy to overlook. But the shaven-headed 30-year-old defenseman from Ostersund, Sweden knows his value to the team isn’t measured in bone-crushing hits or highlight reel goals. Playing simple defense has earned him an NHL job. His steady performance against the Vancouver Canucks in a 5-2 Blues win at GM Place on 3 February was typical. Persson finished the night with an even plus-minus, logging 13:37 of ice time. Originally drafted 23rd overall in 1987 by the New Jersey Devils, Persson gained seasoning with Leksand and Malmo of the Swedish Elitserien before venturing over to North America. He came to St. Louis along with Mike Peluso in a 26 November 1996 deal with the Devils that sent Ken Sutton and a second-round pick the other way. EuroReport’s Lucas Aykroyd spoke with Persson to get more insight on this low-key 6-2, 205-pounder, who’s now enjoying his fifth year in the league.

EuroReport: How do you feel about your play this year?

Ricard Persson: I injured my knee four games into the season, and I was out for three months. It was a tough start. It takes time to come back after an injury like that. But now I’m feeling better and better, and the team is playing well too, which makes it easier.

EuroReport: What’s been the key to your team’s success?

Persson: Well, we played well last year too, but the biggest key is the goaltending. Roman Turek has played extremely well, and that gives the whole team new confidence.

EuroReport: It must feel nice to see him named to the World All-Star Team, even at late notice.

Persson: Yeah. But I think he should have been on that all-star team from the beginning.

EuroReport: Looking back over your own career, what prompted you to come to North America in your mid-twenties?

Persson: When I got drafted, I was a high pick. But I still felt I had to develop even more. I had a couple of years where I struggled in Sweden, and my development kind of lost its rhythm, you could say. Then I finally decided I wanted to come over and see how it is here. Now I’ve been here five years and I think I’ve improved every year.

EuroReport: How did you benefit from your experience in the New Jersey system?

Persson: Here in St. Louis, we don’t play that much different from them. We just have a little more speed up front, and we have a little more offense. So I fit in when I came over.

EuroReport: Which other defensemen have you watched and modelled your play on?

Persson: Not many, really. My childhood hero was Viacheslav Fetisov. But I have my own style. I can’t list guys. A copy will never be as good as the original, you know.

EuroReport: On a more personal note, I understand your first job was working in a bank. Did you ever imagine you might end up as, say, a bank manager instead of a hockey player?

Persson: No, it was all about timing. I needed a job and the bank offered me work. I was a teller. That’s what you have to start with. It was only a four-hours-per-day thing. It was at a time when I needed to do something more than just hockey.

EuroReport: Speaking of finances, it sounds like a lot of clubs in the Swedish Elitserien are having money troubles. What do you think of the situation?

Persson: The whole league is in trouble. The Swedish IRS has been looking into the clubs and how they handle their contracts. The problem is they paid money out of the country and now the government wants them to pay taxes. The clubs wanted to find a way they wouldn’t have to pay taxes. So the IRS went after them. But I think they are solving the problem right now.

EuroReport: Getting back to St. Louis, what will your team need in order to make a serious run in the playoffs this year?

Persson: To be successful in the playoffs, you need three keys. Goaltending has to be outstanding. You’ve got to be healthy. And you need a big portion of luck. If we get those ingredients, we’ll be fine.