Three meals in Oberlängenfeld
Pit stop in the kitchen:
The right decision at the right time - for a professional footballer, this applies not only during the 90 minutes on the pitch, but also when choosing what to eat. Not only then, but especially during the week-long training camp of the Union Bundesliga team in the Tyrolean Ötztal, chef Christoph Zirkelbach is the man behind the menu.
Fuel for the engines
Breakfast is often described as the most important meal of the day, as it is the first meal after a long night's sleep and sets the tone for the rest of the day. This Tuesday morning, the Iron Pros also laid the fortifying foundation for another day of training at the buffet, starting the day and the subsequent video analysis with a healthy mix of carbohydrates, vitamins, minerals and fibre.
‘It's important for an athlete to have the necessary energy available at the right time. In order to recharge the energy stores, the food has to be ready at the right time,’ says Union's chef, explaining the importance of every single meal at AFTV.
The chef de cuisine was in contact with the hotel's own kitchen some time before the Iron Troop set off south and discussed the menu down to the last spice. Which products should be available and when? Which regional ingredients are available? Based on these specifications, a menu was created in an intensive dialogue from which the participants could then choose on site.
Food for the soul
Lunch, which the players had once again earned after a multi-part training session on standard situations and transitional play, was also an inviting sight for lovers of all tastes at the extensive buffet. The variety at the salad bar and the small soup station, as well as the selection of different meat and pasta side dishes, was different to the previous day, but no less extensive. Those who wanted something vegetarian or vegan on their plate, either spontaneously or out of habit, were just as likely to find what they were looking for as those who like it sweet. A small traffic jam at the dessert bar with a large selection of sugar-free soul food is not uncommon after the communal meals and also provided enough energy for the afternoon off today.
Dinner is just as important as breakfast at the end of the day: Not only to socialise or exchange experiences, but also to replenish empty tanks and batteries and not go into the night with an energy deficit.
Quote of the day: ‘In the end, the kitchen is also a bit of a mum - chef Christoph Zirkelbach
The diary entries at a glance:
