Sebastian Vettel, Red Bull Racing

Friday 7 September 2012

ITALIAN GP – FRIDAY PRACTICE

Car 2, Mark Webber

“We’re working hard, but we’re not there yet. We were a bit more competitive on the longer runs in practice today. We’re not normally the Friday World Champions, so we’ll do some work now for tomorrow. We often find a good step ahead of qualifying.”

Car 1, Sebastian Vettel

“I think overall we are not as quick as we would like to be, so there’s still work to do. I think we are more competitive in race trim, but we aren’t where we want to be yet in terms of true pace. We ran through our entire programme, so we got a lot of information to go through and learn from.”

MARK WEBBER

First Practice Session

Position: 9, Best Time: 1:26.390, Laps: 24

Second Practice Session

Position: 11, Best Time: 1:26.104, Laps: 35

SEBASTIAN VETTEL

First Practice Session

Position: 11, Best Time: 1:26.508, Laps: 18

Second Practice Session

Position: 13, Best Time: 1:26.394, Laps: 31

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RED BULL RACING REVEALED…
Racing in Formula One is truly a team effort and as such our Championship challenge bears the signature of every department of Red Bull Racing, from reception to race track. But just how does each section of the factory contribute to the final result? This race, as we bid farewell to the Energy Station for another season, we look at the work of our wonderful hospitality crew.

THIS RACE: The Energy Station Crew

People think: They occasionally whip up some scrambled eggs, make the odd cup of coffee and hand out a few cans of Red Bull.

What they actually do is: Provide meals for both Red Bull Racing and Scuderia Toro Rosso, as well as serving lunch three times a weekend for media, sponsors, guests and VIPs as well as hosting press conferences, sponsor functions and a range of special events at all 20 races. No easy task, as Catering and Hospitality Manager Christian Kolleritsch explains: “To get the Energy Station up and running at a race weekend is a big deal logistically. We transport it all on trucks and need about 28-30 guys for the build, which takes around 1.5 days. Once that’s done, the hospitality team moves in; at European races it’s a crew of about 30-34 people. We have 10 chefs and one pastry chef working in the kitchens. On the ground floor we cater for the two teams and on the first floor it’s divided up about 60/40 between media and guests and the Partner areas. To give an idea of how busy it gets, for a Friday lunch we prepare about 350 meals for the Team, about 350 meals for the media and guests and between 100-150 meals for the a la carte area. In addition, we have breakfast and dinner for both teams. You would think the flyways would be a little easier, but they present a different set of challenges. Firstly, the two teams are housed in separate buildings and the facilities are often a lot smaller. We want to host all our guests in the same way at every race, but at flyaways it’s difficult. But we try to give everyone the same experience wherever we are in the world and we hope that everyone enjoys the hospitality we offer.”