Watts cooking? | A day with our cook at the Giro d’Italia

While our riders climb, sprint and suffer their way through Italy, there’s one team member tackling his own grand tour challenge. Meet Jelte Kranendonk, the cook who fuels the riders of Team Picnic PostNL throughout the Giro d’Italia. From early-morning breakfasts to precision-tailored recovery meals, Jelte’s job is as intense as any mountain stage. So, what does a typical day in the Giro look like for him?

An early start and a rolling kitchen

“My alarm usually goes off around 06:45,” Jelte explains. “Breakfast timing depends on the riders’ transfer schedule, so I adjust accordingly. After setting up breakfast for the riders, we always eat together with the rest of the staff. That is really important, and it adds to the team feeling.” When breakfast is over, Jelte shifts into travel mode.

“If it’s a transfer day, I prepare the cook truck for departure. We load the food boxes, make sure everything is secured, and hit the road around 10:00, usually at the same time as the team bus and the truck.” Transfers can take anywhere from one to three hours depending on distances and terrain that needs to be covered.

Upon arrival at the next hotel, Jelte connects with the soigneur who’s already on site. “I’ve usually been in contact with the hotel in advance, so we know where to park the truck, where to plug in the power and water, and ideally, we’re near the hotel’s kitchen entrance; within 50 metres is perfect. That saves a lot of walking back and forth.”

Cooking, calculating, adapting

Once the setup is done, Jelte joins the staff for lunch before prepping the post-stage recovery meals. This is where science meets the stove. “I get data from the team’s nutritionists. That means the number of grams of carbs, proteins, vegetables, sauces each rider needs, personalised for each rider and based on the stage profile. The amounts are calculated for each rider as a climber will need something different than a sprinter based on their own characteristics and race role.”

That data can change even during the race. “Bad weather, a long breakaway, an unexpectedly tough day, all that impacts energy output, so I adjust the dinner portions accordingly.”

Meanwhile, dinner prep begins. “While the riders are on the road, I bake bread for the next morning, finalise the recovery dishes, and keep an eye on the race. I always love catching the final of the stage if I can.” Then, once final energy reports from the team’s headquarters roll in, Jelte can fine-tune the evening meal.

Dinner is usually served between 19:30 and 21:30 — depending on the stage location and transfer time for the riders after the finish. That doesn’t mean Jelte can always stick to the plan though. “The daily menu for the Giro is set in advance, but sometimes you have to improvise. A delivery goes wrong, or the hotel fridge is too small, or today our papadums didn’t arrive for example. In those situations, I contact my nutrition colleagues, suggest an alternative for what’s possible on location, we figure it out and off we go again.”

Small space, big ambition

How does cooking for eight in a small mobile kitchen work? “The first year I joined the team, that was a challenge for me,” he admits. “Now I’ve found my rhythm. But it’s still a bit of a Tetris game, especially when we stay at one hotel for several days and receive all ingredients at once.” Finding space and keeping things organised becomes part of the art.

Then there’s the power supply. “Our oven needs 380 volts. Not all hotels can provide that. So I go through the full hotel list before the Giro starts, check for potential issues and try to solve them before we arrive. Logistics is half the job.”

One major logistical puzzle this year? “The transfer from Albania to Italy after stage three. We had to reshuffle the menu so I could make it to the ferry in time, while keeping everything fresh and ready for the next day.”

Balancing taste and tolerance

As for taste, Jelte has to strike a fine balance. “You want the food to be enjoyable but not overpowering. Riders’ bodies become more sensitive as the race goes on. Strong spices or heavy meals can backfire. So, we keep the flavours accessible, and let riders adjust seasoning themselves at the table.”

When in Italy, do as the Italians do – and for Jelte, that means cooking with tomato, courgette, and of course Parmigiano. “Can’t do the Giro without them,” he grins.

The bigger picture

So why does he do it? “Being part of something bigger. You’re not just cooking, you’re part of a team, all working towards one goal. And then there’s the adventure, the scenery, the new places, the collaboration with other cooks, even from other teams. We all want our teams to win.”

And if he had to choose a soundtrack for his Giro journey? “Bielefeld, Paris oder Madrid by Deine Cousine. It’s got that raw energy and road-trip vibe. Perfect for this crazy, beautiful ride through Italy.