Fuelling BMC Racing Team16. December 2015, Denia (ESP) — Road Team
It’s day seven of BMC Racing Team’s 2016 kick off, which means that our chefs, Walter Grözinger and Massimo Carolo have been hard at work for a week, preparing all of the food for the riders and staff (that’s almost 100 people!).
So what does it take to feed a team of 29 professional cyclists and team staff?
“We work together as a team in the kitchen. We know what the other chef is doing and what we need to do to prepare lunch and dinner for the riders. There is always a very diverse selection of dishes on offer at lunch and dinner, but generally we have more pasta and other carbohydrate-rich dishes available at lunch time, and then more proteins at dinner time.”
What kind of things do you have to consider when preparing the menu?
“There are quite a few riders who have allergies to certain foods so we have to adjust the menu accordingly. For example, we have some riders who have to eat gluten-free foods, or who are allergic to seafood.
We also have to adjust the menu according to the conditions. For example, if it is particularly warm, the riders prefer a beef carpaccio instead of a beef fillet. It’s important to take into consideration the weather and the training requirements for that day, and prepare a menu that is going to support the riders as best as possible and make it as easy as possible to train and recover.”
What is the favorite meal for the riders?
“The riders love pasta. It is always the favorite dish and with Massimo being Italian, we always have great pasta on offer for the riders.”
On the other side of the kitchen is BMC Racing Team Nutritionist Judith Haudum who works closely with the chefs and riders to ensure they are receiving the nutrients they need.
Why is it important for BMC Racing Team to have a nutritionist?
“It is important that the riders have good nutrition as they need to support their bodies by providing the right energy and carbohydrates to sustain training at a high intensity.
This is the first training camp for the 2016 season so there is still time to strengthen the immune system to get ready for the season, and the quality of food and nutrition is important. This is why we have the chefs here to provide high quality and high nutrient-dense meals to all the riders.
My role is to adjust the nutrition and create the menus based on the training programs, as well as educating the riders on how to select appropriate foods and portions.”
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