Frode Estil’s training is going well and he is in good shape. He believes that he is on track to do well in Torino. He is making small but important training adjustments and says that his Olympic recipe can be compared to cake baking.
Source: Langrenn.com
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– Preparing for the Olympics is like taking your favorite recipe and adding a little more sugar, but using less flour in order to get it to taste even better, says Estil. He also believes that it’s healthy to adjust your training a little bit every year to avoid 'falling asleep'.</p>
<p>– My adjustments and changes are usually on the percentages spent on rollerskis and on foot. I prefer to adjust this balance every year, says last season’s 50-kilometer World Champion.</p>
<p>Estil likes long running sessions in mountain and bog terrain, and one of last week’s running sessions was seven hours long.</p>
<p>Frode Estil is preparing for his last season as an elite skier. Next season he will be coaching high school skiers.</p>
<p> Ending his career with Torino</p>
<p>This is Frode’s last season on the national team. He’ll be coaching high school skiers in Meraker next season. He’ll still race the Norwegian nationals, especially since it’s in Meraker where he lives.</p>
<p>The next training camp after this week’s dryland camp at Hafjell will be at altitude in Italy.</p>
<p>– It’s getting closer to the season, and I have to be accurate from now on, I don’t have time for mistakes, says Estil.</p>
<p>Estil’s big goal this season is the Olympic 15-kilometer classic race, which takes place on February 15.</p>
<p>– I might have a hidden trump card, explains Frode. — There is a 1-kilometer long uphill before you get to the stadium, that’s where I'll attempt the “Estil accelerationâ€, and we’ll see how far I can keep that up.</p>
<p>Editors note: Check out the last 1-kilometer in the 50-k classic at the 2005 Worlds and the last 500-meters in the pursuit at the 2002 Olympics (where Estil went toe-to-toe with Thomas Alsgaard) to learn more about the “Estil acceleration†(2 Gold’s for Estil)</p>
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