La Bruixa d’Or players get into Fundació Alicia’s kitchen!
The activity of this Thursday afternoon has consisted of a talk on eating habits, and then the template has been divided into groups to prepare a meal fit for a match day . Players La Bruja de Oro have gone a different and fun morning at the resort Mon Sant Benet . The building of …
The activity of this Thursday afternoon has consisted of a talk on eating habits, and then the template has been divided into groups to prepare a meal fit for a match day .
Players La Bruja de Oro have gone a different and fun morning at the resort Mon Sant Benet . The building of the Alicia Foundation has hosted an event in which players have been hearing a talk by team trainer , Xavi Schelling, Nuria Cinca nutritionist and chef Jaume Biarnés , who has taught how to prepare the dishes players .
In the first part of the activity , the staff of La Bruja de Oro has listened carefully to the explanations of Xavi Schelling on hydration and the absorption of sugars into the bodies of athletes. Later, Nuria Cinca nutritionist explained the properties of food and which are suitable for eating during a day with physical load . Finally, the chef Jaume Biarnés Alicia Foundation has implemented and shown how to cook vegetables, legumes and fruits to prepare a full meal.
Upon completion of the presentations, the players have come to practice. They have been divided into groups of 3 or 4 , and have had to invent a suitable food for game day , ignoring the instructions previously received .
There were 4 groups of players . The first consisted of Rasmus Larsen, Ikka Maki and Marcus Eriksson, who cooked a dish of salmon and potatoes entitled ” Magic of the North ” . Next, Salva Arc , Joan Pardina , Alex Hernandez and Oliver Arteaga have cooked three course pasta, fish and vegetables , and a dessert with a suggestive title : ” naughty banana” . Darryl Monroe, Joan Creus and Johan Kody formed the third group, which has cooked pasta with chicken , mushrooms and fruit salad . Finally , Josh Asselin , Max Kouguere Haris Giannopoulos and have developed “pasta with ratatouille ” and a glass of fruit varied .
Later, Schelling , and Cinca Biarnés exercised jury , although they have stated that there was a ” technical tie between all the recipes .”