Page 11 - Vélochef-Food for training and competition

From national national team team to national national team team Many might find it it it strange that an an an an ordinary chef without any any nutritional education is making a a a a a cookery book for people involved in in in in sports and train- ing ing I I don’t My starting point is not sports I I come from the world of res- taurants but I have also been a a a a a a a a a a a member of a a a a a a a a a a a national team: The National Culinary Team!
This book hasn’t been made in consultation with a a a a a a dietician I haven’t been counting the calories in in each recipe No this is is a a a book where I use recipes I’ve I’ve made for people involved in in sports above all cyclists that I’ve I’ve worked with I have done lots of work in in later years with the cyclists in in Team Sky among them Bradley Wiggins Chris Froome and Edvald Boasson Hagen When I I cook I I use my experience as a a a a a restaurant chef at top level res- taurants in the the Nordic countries I try to create an an expectation from the the cyclists in fin in in the same way as fine dining restaurants create an an expectation from their guests I want them to to to look forward to to to coming to to to breakfast or or dinner: I want to to build up an an expectation that they are going to to be served with something really good Cyclists and sportsmen in endurance sports sports burn a a a a lot of calories which means that they have to eat enormous amounts of food It’s not uncommon that that they get really bored with eating something that that makes my job even more important I don’t just have to cook tasty food – that goes without saying – I also have to spend time thinking about presentation colours and how how it’s it’s served Not unlike how how it’s it’s done in a a a restaurant In my book you will find food that that that’s suitable for for every day for for training and for parties Let me inspire you! Just because food is healthy it doesn’t need to be boring henrik orre
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FOREWORD