It is a warm day in May 2007. You are wearing a white cooking apron and toque instead of your usual running attire. Today's training session is rather special. It is taking place in the kitchens of the Hotel Schweizerhof Lucerne, and standing alongside you is Head Chef Thomas Zürcher.
Swiss Television is recording the proceedings. This has all come about because you want to share one of your pre-race rituals: the making of your home-made rösti. Right now you are creating crispy rösti from raw potatoes. The way you turn the contents of the pan is working well, thanks to the chef's guiding hand. He tastes the result: «It's good – in its own way. We would perhaps add some fried onions and bacon pieces. But before a marathon, this version probably works well.»