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VN: The job is cooking, but it’s very different from working in a restaurant. Can you talk about some of the differences?
HG: First of all, I set the menu. I mean, they can request stuff, the riders, if they want. I’ll note it and I’ll do it if it’s possible. But, obviously, then there’s rules to how to assemble the menu. Today’s a rest day, so we do a low-carb lunch for them. They’re not going so far, they just want to keep their legs going, so we don’t want to fill them up too much. And we don’t want to go too hard on the carbs so they don’t gain weight.
Then we have a philosophy of using lots of vegetables, proteins, and cold-pressed fats, and then we use a lot of gluten-free alternatives. So we try to encourage the riders to try other things than just pasta and bread. I do gluten-free breads as well.
ï¿½No eternal reward will forgive us now for wasting the dawnï¿½