GeneralInterviewsJuniorsOtherRacingUnder 23 Questions: Stephen Schumann

FasterSkier FasterSkierFebruary 3, 2018
Stephen Schumann (U.S. Nordic Combined) jumping in Oberstdorf, Germany, in September 2016. (Photo: Romina Eggert)

In an effort to showcase the North Americans competing at this week’s 2018 Nordic Combined Junior World Championships in Kandersteg, Switzerland, we asked those qualifying athletes several questions about themselves — actually, we had them fill in the blanks. Here we have 17-year-old Stephen Schumann, of the U.S. Nordic Combined Team, who represented the U.S. at his third Junior Worlds. 

This week in Kandersteg, Schumann placed 13th and 18th in two individual competitions and seventh in the team event. 

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“My full name is Stephen Schumann, but you can call me Skunk.

I was born and raised in Park City, Utah, and I learned to ski at Park City Ski and Snowboard.

Stephen Schumann (U.S. Nordic Combined) racing at a World Cup last season in Oslo, Norway. (Photo: Sandra Volk)

I spent the time between U.S. Olympic team trials in Park City and Junior Worlds in Europe competing in Continental Cup and World Cup races.

The hardest workout I did in the last training year to prepare for this was 10×8 minute intervals with my whole team.

This is my second time in Switzerland and 11th time racing internationally, and so far it’s been awesome with a very high level of competition.

One difference I’ve noticed between Switzerland and the U.S. is that it is different.

Skiing and racing in the Alps is pretty cool because of the overall scenery. Usually racing at altitude is very helpful for me because I grew up at high elevation in Utah. There are mountains around where I live.

One of the things I’m most excited about for Junior Worlds in Kandersteg is eating Swiss food.

One race I’m especially targeting there is the 10 k individual.

I really hope I can chat/make friends with someone from the Swedish women’s cross country team and ask them for Stina’s Snapchat. Too bad they are all in Goms.

My favorite thing at the breakfast where we are staying is the coffee.

Fondue is melted cheese. The cheese here is not melted fondue. And the chocolate is not made of cheese.

If I had a totally free day here and didn’t have to worry about race fitness or training, I’d wake up eat drink some coffee play some 2K, go to the top of a mountain, eat some lunch, take a shower, then eat some dinner and sleep.

The best way to follow me on social media is on Instagram @stephen_schumann.”

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