A job for three summers at the Virginia Racing Commission while Courtney Reid was still a student at James Madison University introduced her to the world of horse racing, something she knew little about other than watching the Kentucky Derby on TV. But Reid, who graduated from college in 2012 with a degree in science and psychology and later received a masters in public health from Liberty University, was so drawn in by horse racing she pursued it as her career of choice.

After several positions in the industry, Reid, 34, began working full time for the Breeders’ Cup in 2019 and today serves as the organization’s senior director of racing and industry relations under Dora Delgado, the executive vice president and chief racing officer.

Reid was interviewed Oct. 16, and her answers are edited for clarity and space.

BloodHorse: How were you introduced to horse racing?

Courtney Reid: I grew up in Williamsburg, Va., which is about 25 minutes from Colonial Downs, and during my college summers, I worked for the Virginia Racing Commission doing licensing at Colonial for their summer flat meet. Honestly, I didn’t know much about racing at the time, but I picked up more and more each summer. And then from there I was in graduate school and I worked for (the commission) full time. Eventually, I went to work for the National Steeplechase Association. My journey continued when I worked at Saratoga each summer with the jumpers and I also was able to work in the (New York Racing Association) racing office simultaneously. That is where I met Dora (Delgado) and I told her I would love to come work for the Breeders’ Cup one day. She invited me to help at the event for two years in a row (2017, 2018), and when a position opened up on the racing team, I jumped at the chance and here we are.

BH: When did you know that you wanted to pursue racing as a career?

CR: I think it was when I went to work for the National Steeplechase Association and I was able to spend those summers in Saratoga where I was exposed more heavily to the flat racing element. That pulled me in; getting to meet all these stars and getting to know the owners, trainers, and jockeys, and see all the incredible athletes, up close and personal. I also got to travel to other racetracks with the NSA – Monmouth Park, Suffolk Downs, Parx, and the actual steeplechase meets, up and down the East Coast. I got to travel a lot and meet different and interesting people. That’s when I fell in love with it.

BH: What are some of your duties at the Breeders’ Cup?

CR: Obviously, I touch on a lot of areas. I manage the Breeders’ Cup Challenge Series and the Dirt Dozen Bonus Series, our two main racing programs. Within that, I attend races year-round, not only for these programs but also to recruit top horses from around the world for the World Championships.

I also handle the communications with participants, the owners, and trainers that we’re recruiting and are possible starters for the Breeders’ Cup, making sure they stay up to date on rules, safety protocols, and other general updates for the World Championships.

I work closely with our veterinary team to manage messaging around horse welfare and safety. This year we introduced a new comprehensive veterinary guide along with a series of videos which I was actively involved with developing.

And then, on top of that, I manage entries, (compile) accurate track data for the track programs, and make sure each owner’s silks are listed correctly in the program and on NBC.

After the event, I curate the commemorative coffee-table books that we send to our participants as keepsakes.  

BH: What are your emotions when the Breeders’ Cup finally arrives after working toward it all year long?

CR: Oh gosh, it’s intense. We work 24/7; it’s a full-court press. Pre-entries (two Mondays before the event) and entries the Monday of (Breeders’ Cup week). We only have 32 full-time employees, so we rely on a lot of part-time help to get it all done, everyone is really a well-oiled machine, and we put on one of the world’s premier sporting events.

Our racing department is very small, but a highly effective team of just four people. Everyone on our staff plays a crucial role, and the passion and energy within our team is just incredible and it’s amazing to be part of something so special.

BH: What is it like to work for Delgado, one of the most prominent women serving in an industry role?

CR: Dora has been an incredible mentor to me and our entire team. It’s me and Dora, Erin (McLaughlin) and Josh (Christian) working in the racing department. Dora has been with the Breeders’ Cup since its inception and is a tremendous leader in the industry. She inspires our team to always aim for excellence, and has certainly provided me with invaluable advice that has helped shape my professional growth.

BH: Does one Breeders’ Cup stand out as bringing you particular joy?

CR: One of my most memorable experiences was when Enable won the Turf at Churchill Downs in 2018. There was a lot of buzz for her coming to the Breeders’ Cup that year. Although I wasn’t full-time yet with the Breeders’ Cup, I was still part of the team. Enable had won the Prix de l’Arc de Triomphe, so it was really, really special for her to come run in the Breeders’ Cup. I worked in the winner’s circle with Dora on race day and watched Enable come in there and Frankie (Dettori) doing his flying dismount. That was just magic; I will never forget that moment.

BH: What are you looking forward to at this year’s Breeders’ Cup at Del Mar?

CR: It’s exciting to have (participants) coming in from all over the world, and this year’s Classic is shaping up to be one of the most international editions yet, it’s packed with so much talent … City of Troy is coming and horses from Japan. That global flair is what really makes the Breeders’ Cup so special. I’m also looking forward to Future Stars Friday. It’s a fun card watching all the talented 2-year-olds compete, giving us a glimpse of the future of our sport.

We’ve put a lot of effort this year on the on-track experience for our fans and participants. It will be exciting to see how that all unfolds as people enjoy the new vibe that we’ve got going – different elevated (experience) areas throughout the racetrack that people have to look forward to. We have a Michelin star chef, Curtis Stone, coming back, and all our culinary experiences. We’ve also ramped up our concierge program for our race participants to give them a really nice experience, from pre-entries to race day, to make sure they are well taken care of.

We’re back at Del Mar next year, but we plan to give people two different experiences from this year to next.