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 America's
best riders are sent each year to the World Championships. They are supported
during the week by USA Cycling and by the USA National Team Mechanics.
The US Team was based out of Hotel Stella-Galaxy in Les Gets. We prefer
to have our main shop based in the team hotel. During training and competition
days, mechanics also staff the USA Team tent for emergency repairs.
A successful World Championships to mechanics means first and foremost
that the competition went safely for the athletes and that no one was
limited by the performance of his/her machine. In order to achieve this,
we begin preparation early by arranging for spare parts and necessary
equipment. We take most of the tooling we require with us, but we try
to arrange for an air compressor on site. Additionally, we never fly with
certain fluids, such as acetone or brake fluids, and must pick these up
locally.
In my 20 year involvement in elite racing, I have seen equipment become
much more sophisticated and specialized. This is great for the athletes,
but it make technical support difficult. Just the rubber we must take
is an example of this. We must have not only "regular" 26-inch (BSD 559)
spare tires, but "mud" tires, "dry" tires, downhill tires of various types,
20 inch and 26 inch tires for trials riders, and now "29 inch" tires.
Tubes are mostly in presta, but downhill tubes are also in Schrader type.
In the image below, a parts box is packed for the race. We try hard to
stick to the international flight weight restrictions of 32 kilograms
(70 pounds). This box will be at 65 pounds for the trip. We try to take
a variety of parts. Here we have bottom brackets, headsets, spokes, chainrings,
rotors, grips, and small parts. We also have tools, such as alignment
gauges, compressor fittings, 220V to 110 converter, machining tools for
reaming, tapping, facing, pressing headsets, and a die grinder, a favorite
tool of mine. The USA flag, chain ring marks and all, flies at the USA
Team Shop.
There were four mechanics in the USA Team Shop for 2004. We would work
on anything and at anytime, literally. The 2004 World's mechanics included:
 Calvin
Jones (me): An employee of the Park Tool Company with 30 years experience
in the cycling industry. I'm an USA Cycling Mechanic Clinic Instructor,
member of the Mechanics Advisory Council and Manager of the USA Mechanics
for the 2004 World's.
TJ Grove: Mr. Grove has worked for USA Cycling at numerous World
Cups and World Championships and has worked neutral support for Mavic,
Cane Creek and Shimano. Mr. Grove is an instructor at the USA Cycling
Mechanics Clinic.
Matt Eames: Mr. Eames is the head tech for the Shimano® Multi-Service
MTB program. He is a licensed USA Cycling mechanic with 12 years experience,
including Diamondback Racing Mechanic. Mr. Eames is an instructor at the
USA Cycling Mechanics Clinic.
Chip Howat: Dr. Howat runs the Kurata Thermodynamics Laboratory
at the University of Kansas. He has served previously as a member of the
USA Team Shop at numerous World Championships, and is an instructor at
the USA Cycling Mechanics Clinic.
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Sunday, September 5
This is a very important day. The athletes arrive, tired from the flight
and drive. The first day sets the mood for the week. The mechanics first
build a bike shop out of a garage, and then we begin the assemblies. A
well assembled bike will prove reliable, and there plenty of bikes to
assemble. There is no competition for several days, but this is a very
long, hard day. Staff and riders all could use some more sleep after the
flight, but first we have some work to finish.
Matt and TJ repair a shifter with
a bad screw head.
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There is a lot that goes into running the team for the week we are here.
The staff at the Hotel Stella could not be more helpful. The hotel is
family owned and run, and provides us with everything we could want.
Besides running the desk
and bar, Phillip Baud maintains this Cummings diesel generator,
a tractor with back hoe, and fleet of vehicles.
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Jean Marc. As far as I can
tell, he runs everything else.
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Athletes go through a lot of food,
and this 1,000mm loaf will last only one lunch.
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