Cape chef puts pedal to metal for Tour de France cyclists
LINDSAY Venn will fly out of South Africa tomorrow with a closely guarded secret — what it takes to fuel the only African-registered team at this year’s Tour de France.
The 43-year-old chef has been hired to prepare meals for the Union Cycliste Internationale World Tour cycling team, Team Dimension Data for Qhubeka.
He will be only the second South African chef to prepare meals for a team competing in the 21-stage 3 519km cycling race, following in the footsteps of chef David Higgs, who attended to the team’s culinary needs last year and whose food helped power rider Steve Cummings to victory in stage 14 of the tour.
Venn, a food and beverage manager at The Cullinan hotel in Cape Town, said he watched the Tour de France on TV as a child. “Now I get to play a part in contributing towards the team. It’s a phenomenal opportunity and I can’t wait to roll up my sleeves and get cooking.”
He will be travelling with the multinational nine-man team for the duration of the tour — a gruelling three-week cycle through France, Switzerland and Spain.
“I have to give them each more than 6 000 calories to perform at their peak every day,” he said.
“Recovery” meals required 80g of protein and “lots of carbohydrates and vegetables”.
His menu, however, remains a secret, with the chef revealing only that it will include “lots of eggs, fresh fruit juices and shakes”.
Venn, who comes from Mitchells Plain, will work with the team’s nutritionist and doctor to provide appropriate meals for the cyclists.
He is no stranger to feeding battered athletes, having previously cooked for the Springboks as well as English football teams Manchester United and Tottenham Hotspur at The Cullinan.
“When I land in France, I will have to meet with the guys individually to find out what they need on each day.”
As part of his preparations, Venn said he had taken a crash course in French.
“I need to be able to better understand the basics, including ordering.”
He will source ingredients daily and work in restaurant and hotel kitchens along the route.
Venn said he was not worried about working in unfamiliar kitchens.
“I am from Africa. We’re tough, so you can throw anything at us.”