Under 23 Questions: Gus Schumacher

Gus Schumacher (Alaska Winter Stars) racing at 2018 U.S. Cross Country Championships in his hometown of Anchorage, Alaska, earlier this month. (Photo: Charlie Renfro)

In an effort to showcase the North Americans competing at this week’s International Ski Federation (FIS) 2018 Nordic Junior/U23 World Championships in Goms, Switzerland, we asked those qualifying athletes several questions about themselves — actually, we had them fill in the blanks. Here we have 17-year-old Gus Schumacher, of Alaska Winter Stars (AWS), who’s representing the U.S. at his first Junior Worlds.

In three individual races in Goms, Schumacher has placed in the top 30 in all three: 19th in the freestyle sprint, 17th in the 10 k classic, and most recently 15th in the 20 k skiathlon on Thursday.

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“My full name is August, but you can call me Gus.

I was born in Madison, Wisconsin, and raised in Anchorage, Alaska, and I learned to ski at Kincaid.

I spent the time between U.S. nationals and Junior/U23 Worlds at home doing local races.

Gus Schumacher leading Hunter Wonders during a rollerski session at the NEG (National Elite Group) Camp in October in Park City, Utah. (Courtesy photo)

The most productive workout I did in the last training year to prepare for this was L3 bounding with Molly Gellert, another AWS skier.

This is my third time in Switzerland and third time racing internationally, and so far it’s been super tight.

One difference I’ve noticed between Switzerland and the U.S. is the roads are narrow and people drive crazy.

Skiing and racing in the Alps is really pretty and warm. Usually racing at altitude is moderate to tough for me because I am from sea level. There are almost too many mountains around where I live.

One of the things I’m most excited about for Junior/U23 Worlds in Goms is racing with confidence.

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

10. I really hope I can chat/make friends with someone from Germany and ask them about ski culture there.

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

Fondue is usually melted cheese with bread to dip. The cheese here is lots of times the same stuff we get at home because at home it’s still Swiss cheese. And the chocolate is solid.

If I had a totally free day here and didn’t have to worry about race fitness or training, I’d spend it tanning.

The best way to follow me on social media is on Instagram @25gusbus and Snapchat @gusbus_2000.”