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Low-Fat, Carbs And More Carbs On Rugby Menu


31 January 2004


Forget the Atkins Diet, the 16 Rugby Sevens teams staying at the James Cook Hotel Grand Chancellor in Wellington are after low-fat meals with, carbs, carbs and more carbs during their week-long stay.

The hotel's chefs are familiar with the teams' menu requirements as the hotel has 32-year history of accommodating sports teams, according to general manger, John Primmer.

"This is the second year we have been the 'Home of the Sevens teams' - all 16 of them - and their management, physiotherapists, touch judges, referees and the administration team organising the AXA New Zealand International Sevens Tournament.

"The hotel's Fijian Executive Chef, Kupsami Gounder, has designed daily menus for the high energy players that are healthy and not repetitive. Some teams have contacted Kupsami to advise of their special dietary requirements and the hotel has stocked up on high-carb items including taro, potato, rice and pasta.

But it's not just the chefs preparing for the Sevens, spare a thought for housekeeping. The Sevens players, management, touch judges and refs will use 7,000 towels during their stay.

"With 20 towels per training session - and the teams train twice a day - 20 per game, plus the towels needed to cope with showers, gymnasium work and physiotherapy, this is a huge pile of washing," said John Primmer.


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