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SKIING

Ailing ski jumper Schmitt slams scrawny weight allowances

German champion ski jumper Martin Schmitt this week became the latest athlete within his sport to criticise dangerous minimum weight rules following an announcement that he was taking a break due to exhaustion stemming from nutritional deficiencies.

Ailing ski jumper Schmitt slams scrawny weight allowances
Photo: DPA

After earning a disappointing 21st place at the Four Hills Tournament this season, Schmitt said he would not compete in World Cup events for several weeks.

“The fact that I am not fit right now is a result of being at the (lower) limits of my weight for years – one has to walk a tightrope walk to avoid negative effects in jumping,” Schmitt told daily Bild on Tuesday.

The 31-year-old, who has jumped with gold and silver Olympic medal teams, told the paper he would have to gain four kilogrammes to feel healthy again.

“That would be a weight with which I could train well without feeling weak each time,” he said.

On Monday, his coach Werner Schuster had told the television show Blickpunkt Sport that the ski jumper would take the time to get back into form ahead of the Vancouver winter Olympics in February.

At 1.82-metres (six-feet) tall, Schmitt weighs just 63 kilos (138 pounds) and eats just 1,300 calories per day when preparing for competition – about half that recommended for a man of his size, not to mention one participating in vigorous training. But the athlete said that any more weight would make him uncompetitive.

“If this wasn’t my weight, then I wouldn’t jump as far. For example, if I weighed two, three kilos more, I would lose five to six metres in distance. No skier in the world can make up for that,” he said.

Schmitt told the paper that he hoped the International Ski Federation (FIS) would raise their Body Mass Index (BMI) regulations. The current rules, already roundly criticised by Finnish ski jumper Janne Ahonen, stipulate that the height to weight ratio must be 20.0 including a skier’s suit, helmet and shoes. While the FIS has said it plans to increase the low limit to 20.5 next season, Schmitt said they should aim for 21.0.

“Ski jumpers would still be really thin,” he said.

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FOOD AND DRINK

Danish chef wants to launch gourmet dining to stratosphere

Danish chef Rasmus Munk wants to take high-end cuisine to the edge of space, with plans to serve up a stratospheric dining experience in 2025, his restaurant said Thursday.

Danish chef wants to launch gourmet dining to stratosphere

“The expedition will take place aboard Space Perspective Spaceship Neptune, the world’s first carbon-neutral spaceship,” Alchemist, the Copenhagen restaurant that has earned Munk two Michelin stars, said in a statement.

“They will dine as they watch the sunrise over the Earth’s curvature” at an altitude of 100,000 feet (30,000 metres) above sea level, it said.

For $495,000 per ticket, six tourists will embark on a six-hour journey in a pressurised space capsule that will rise into the stratosphere in a hydrogen-filled “SpaceBalloon”.

The 32-year-old chef and self-confessed space enthusiast will be joining the trip.

READ ALSO: World-famous Copenhagen restaurant to close after 2024

Munk promises “dishes inspired by the role of space exploration during the last 60 years of human history, and the impact it has had on our society — both scientifically and philosophically”.

His menu will be restricted only by his inability to cook food over an open flame.

Many of the ingredients will be prepared on the ship from which the capsule is launched, according to Alchemist, which is ranked fifth among the world’s restaurants in 2023 according to the World’s Best 50 Restaurants guide.

In recent decades, Denmark has emerged as a gastronomical powerhouse on terra firma, with the Copenhagen restaurants Noma and Geranium both having held the title of the world’s best restaurant.

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