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Peter Cambré works with each hotel kitchen to share cooking space.
Peter Cambré works with each hotel kitchen to share cooking space.

Chef Cambré Key Ingredient For BMC Racing Team

28. June 2011

Santa Rosa, California

If there is a recipe for success for the BMC Racing Team at stage races, one of the key ingredients has to be Chef Peter Cambré.

Cooking Runs In The Family
Growing up in a family that owned a cafe and catering service in Belgium got Cambré interested in the culinary arts at a young age. He arrived on the pro cycling scene when Cadel Evans earned the yellow jersey for the first time. "I got a call from a colleague who said they needed help cooking for Cadel's press conference," Cambré said. "They asked me to make Tapas, which was my speciality at the time. I stayed there for a week and then they (Lotto) asked me to do the Vuelta."

Logistical Challenges
Since Cambré cooks solely for the BMC Racing Team's eight or nine riders at a stage race, he can often specifically cater to their tastes. "For example, Marcus Burghardt always wants to have an avocado and he likes to mix apple juice with sparkling water," Cambré said. "It's really the little things that make them comfortable." Logistics, he said, are the toughest part of the job. On a typical race day, Cambré fixes beakfast, a box lunch for the riders to eat on their post-race transfer to the hotel, and dinner. "Depending on what time the race starts, I sometimes can't leave the hotel until late and then I have to drive a long way to the next hotel," he said. "It can sometimes be harder and more stressful than cooking."