World-renowned chef David Higgs – an avid cyclist himself – is cooking for Team MTN-Qhubeka at this year’s Tour de France. What goes in to fuelling a team at this level? Bicycling caught up with the busy chef in between shopping for the day’s ingredients at the local market and preparing the evening meal. - All pics David Higgs, unless specified.
Photo: http://twitter.com/owenhannie
Beautiful product on this mornings shopping route.
It must be quite stressful cooking for a pro cycling team. How do you decide what to cook for the team each day?
Firstly, the market dictates – it all depends on what’s available on the day. However I make sure to give constant variation, while taking the nutritional value of the food into account. But it’s always delicious, I believe a good plate of food is great for moral. I have always cooked from the gut, and to do it here is perfect.
What do the riders eat on an average day for breakfast before the stage?
Basically omelettes and basmati rice is the main thing. Plus freshly squeezed juice and any form of oats. I also serve fromage blanc/quark as it has zero fat and a high protein count.
Breakfast prep all done. Veg and fruit juices.Salmon omelettes.Oats.
Are you consulting with team doctors or nutritionists or are you fully responsible for the nutritional value of each meal?
I consult with Dr Rob Child, head of nutrition for the MTN-Qhubeka team. He is mostly on Tour as well and knows the riders, but the day to day menus I do. Fueling these guys with the right stuff is key.
Where do you prepare the meals?
We don’t have a food truck, we work in the hotel kitchens. This can be challenging as some chefs really don’t want you there. Also equipment is limited and a dirty kitchen is a huge risk.
Cooking with Lampre, Confidis. I won’t lie. It’s tight.
Do any of the riders/staff have specific dietary requirements?
Nothing serious. Edvald is on a low fibre diet and Serge sticks to rice and chicken mostly. But the guys are really great and appreciative. No prima donnas on this team, which makes a huge difference.
What has it been like cooking for the team?
It’s been great. The guys are great and they love their food. It’s been a huge learning curve at 44 years of age! But I’m loving it!
Officially part of Le Tour! Wishing our Team MTN-Qhubeka only the very best. May the wind be on your backs.
An average day in the life of a Tour Chef:
5.30: alarm, Sh&@$, Shave, Shampoo.
6.00: Pot of water for rice, pasta, oats. First find pots actually.
Make fruit salad, meat sauce or salad for the riders on the bus after race.
Make staff salad/wrap/lunch for cars.
Start prep for dinner.
8.45: Set table for riders with all extras and sanitizers etc
9.00-10.00: riders down for breakfast. Make omelettes, rice and oats. Special boys include buckwheat pancakes, Birchers muesli. Always fresh juice. Juiced as they sit down.
10.00: Pack up table, load truck with kitchen equipment. Load all bags.
10.45: Depart for next location.
12.00: Next hotel. Unpack all bags and allocate all rooms. Get bags to rooms.
13.00: Meet the chef. And other teams sharing the kitchen. Hopefully he wants you in his kitchen and can speak a little English. Negotiate terms. This is always tricky. Lots of nodding and saying oui!!! Yes Chef.
14.00: Go shopping. Walk all the isles to find all the same stuff just in different places. Plan menu as you shop depending on availability.
15.00: Find a space to work. Find the oven. Find your mind and start cooking. Ask many stupid questions. Prepare dinner. Prepare race food.
Wash dishes. Chat and learn and share with other chefs on Tour.
19.00: Riders arrive. Wait for eating times and plan accordingly.
20.30: Fight for oven trays, oven space and other chefs to get food to your riders. Fight to the death. Your boys need their food on time.
22.30: Clean down. Pack away. Sanitize.
23.00: Glass of Nederburg or stronger if needs. Depending on the level of asshole the chef was.
24.00. Lights out
Repeat
Photo: Team MTN-Qhubeka
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