An easy way to reduce waste and save money, in the long run, is to make your own energy bars from simple ingredients bought in bulk.
Cycling Weekly interviewed Tinkoff-Saxo’s team chef Hannah Grant back at the Tour de France in July to find out what the professionals eat during racing season. Grant is from Denmark where she graduated from the culinary institute in 2007, until she traveled for a year feeding kiteboarders in the South Pacific and French Polynesia. She then moved on to work for Michelin star restaurant, Noma.
The Five Minute Lounge, on the Specialized Bicycles website, features an interview with renowned chef Gordon Ramsay as he prepares his “Specialized Tuna Nicoise”. This is five minutes worth watching.