Neophyte Know How: How To Upgrade A Beginner Ski Experience

Neophyte Know How: How To Upgrade A Beginner Ski Experience

Skiing has a steep learning curve, for the sport itself and for the gear to keep you comfortable as you schuss down the slopes in freezing temps. I started skiing quite late in the game. So, aside from lessons (which I always take), I am perpetually on the hunt for tricks to ski more efficiently. And, tips to deal with altitude. This past weekend in Aspen, I had a few game-changing experiences. I took the plunge and bought my own ski boots complete with custom footbeds  at Gorsuch. These bespoke insoles-measured with 3D technology-are designed to reduce pronation and improve a skier’s ability to turn (and react in general) more crisply.  Then, my ski instructor Annie Black turned me on to digestive enzymes (which help altitude -related indigestion when taken after a meal) and electrolytes which, like Airborne, are small discs that are dropped into water to make a fizzy, hydrating- beverage. Another trick to stave off altitude-related dizziness is canned oxygen. 

Skiing requires skillful layering. Forget wearing a tank top or anything cotton for that matter. Though it’s cold out, you will sweat profusely as you whiz down the mountain. Invest in a sweat wicking base layer so you are not drenched in perspiration all day. Then, I sandwich a thin Patagonia Nano Puff jacket under my ski jacket. I usually wear two neck gaiters to pull up over my nose on the chairlift. The final tip? Always bring a protein-based snack in your pocket to refuel in between runs.  I like a mix of Trader Joe’s unsalted roasted almonds and a few dark chocolate squares.

Amy Tara Koch
Amy Tara Koch
amy@amytarakoch.com

Amy Tara Koch is an author, journalist and television personality. Amy has appeared on CNN, Today, Steve Harvey, Access Hollywood and the CBS Early Show. Koch contributes to the New York Times, Travel + Leisure, the Wall Street Journal, Vogue, Food & Wine, Marie Claire,Town & Country, Men’s Journal and Mandarin Oriental Magazine.