Inside 1899: Cooked with love

On training days, when all three 'teams' must be fed simultaneously, the kitchen team must prepare food for up to 110 people. "So far we've managed to get everyone their food on time," smiled Maier, who is supported by a team of three kitchen staff. The head chef sticks closely to the recommendations given by team nutritionist Kirsten Dickau. "We have to try and keep fatty foods to a minimum," Maier continued. "Butter is a no-go, we used various types of oil instead." While the 1899 staff are treated to schnitzel and chips once in a while, Ralf Rangnick's first-team squad are mostly fed carbohydrates. "You get these in potatoes, rice and pasta. We also serve turkey, chicken and fish with plenty of fresh vegetables on a regular basis." Before he began work at 1899 in January, Maier was the proprietor of the 'Fair Play' restaurant at the Dietmar-Hopp-Stadion. "We prepared everything in the kitchen and then it was picked up by someone from the club." Maier avoided any food with preservatives even back then, preferring to use organic produce wherever possible, something the players all appreciated. Though he has only been a permanent fixture at the club for around three months, the 1899 squad could not imagine life without him: "There's always a varied, quality menu," said defender Christian Eichner. Tobias Weis also enjoys his visits to the canteen: "Everything here is cooked with love, you can taste it."

Ariane Weber, who has looked after the players' diets since 2001, also enjoys the praise of the 1899 players. "She's a great woman and she knows exactly what want," said goalkeeper Timo Hildebrand, "Ariane is like a second mother," laughed young Boris Vukcevic. "We can go to her with anything." Ariane prepares the team's breakfast at the training centre in Zuzenhausen, including plenty of wholemeal products, as well as eggs and dairy products like cheese and other foods which contain plenty of protein. Aside from that, Ariane is always on hand to lend an ear if the players have an problems.