It wasn't an easy job ensuring that Team Dimension Data for Qhubeka was well-nourished on the Tour de France trail.
Professional chef Lindsay Venn says he had his hands full cooking for the South Africa-based Continental cycling team.
Venn says the team required a special high-carb diet and ate three hours before every leg of the race.
It comprises of lots of carbs such as basmati rice. They can be naughty at times, so I've got to keep my eye on them and stop them from stealing pastries from the buffet.— Lindsay Venn, Executive chef at The Cullinan hotel
Venn had to work the team's meal plans around their daily routines and different stages of the race.
He explains that he joined the team a week before the cycling tour started and fed them for a month.
From cooking oats and preparing omelettes at 5am, to skinless chicken and avocado, the top chef says that the team ate only wholesome food.
Nothing came out of a packet, everything was made from scratch. That's the way I looked after the boys.— Lindsay Venn, Executive chef at The Cullinan hotel
He admits to giving them a treat here and there, including pistachio ice cream - well deserved after the riders claimed some great victories during the race.
Listen to the full conversation from CapeTalk's Breakfast with Kieno Kammies: