June 24, 4:29 AM- Ron and I stand ready after more than six months of preparation for our 2024 challenge: Everesting. Our goal? Climb the height of Mount Everest (8,848 meters) within 24 hours by cycling up Mont Ventoux from Bédoin six times. That means 120 kilometers and over 9,000 meters of elevation gain at an average gradient of 7.5%.

The climb itself is 21 kilometers of continuous ascent - no moment to ease up. "What have we gotten ourselves into?" I wonder, staring into the darkness. Though I’m used to cycling challenges, today, I'm uncertain. Everesting forces you to push beyond your limits, and honestly, I have no real idea what I’ve signed up for. You commit to something without knowing if success is guaranteed- and that’s what makes it thrilling. Can we really do this? Initially, we both dismissed it as insane for two cyclists aged 57 and 60, yet somehow, we convinced ourselves it was within reach... or was it?

The Road to Everesting

Ron and I always set an ambitious yearly goal to push our limits and keep training engaging. Leading up to this day, we had countless questions:

• How do we ensure we’re physically and mentally prepared in time?

• What’s our pacing and power strategy to stay within 24 hours without burning out too soon?

• What nutrition and hydration will sustain us?

Training & Weight Loss

To get in peak shape, I set Everesting as my goal in the JOIN app, which generated a custom training plan for the next six months. Since I started the year at 92 kg, I decided to shed 12 kg-no point hauling extra weight up the mountain. After a slow start with little progress, I adopted a strict diet and gym routine (4x per week) from March onward. By event day, I had reached 80.6 kg, tracking my calories, macros, and progress using a food app.

Nutrition & Hydration

I listened to JOIN’s ‘Beter Worden’ podcast and ‘Live Slow Ride Fast’ to learn from Laurens ten Dam about endurance fueling. For efforts over 17 hours, you need 100g of carbs per hour, plus electrolytes. That’s a lot to consume in 24 hours. After trialing different options - through a weekend in the Vosges, the Amstel Gold Race, and a midweek in the Eifel - I discovered what worked.

Foods that sustained me on 150km rides (Snickers, bananas, Snelle Jelles) became impossible to stomach during ultra-endurance efforts. I switched to a refined nutrition plan:

• Maurten gels & Bloks

• Electrolyte drinks

• Variety to prevent monotony

Technique & Pacing

Improving pedaling efficiency helped conserve power. I trained for a higher cadence, alternated between sitting and standing to avoid back pain, and fine-tuned my bike position. My Garmin power plan ensured I stayed within endurance zones, preserving my reserves for the final climbs.

D-Day: Six Times Up Mont Ventoux

Wind is minimal (1-2 Bft), which is a blessing for Ventoux. At 4:29 AM, we roll out into the pitch black, headlights illuminating only a fraction of the road. Suddenly, two deer appear in our beams before vanishing into the forest. A sobering reminder: wildlife could make descents dangerous.

The first climb goes smoothly. The 8km section at 10% gradient is tough but expected. At the top, it’s cold-Ron shivers violently, causing his bike to shimmy on the descent. He has to stop to warm his hands.

The second climb is steady-just over 2 hours to the top again.

By the third ascent, discomfort sets in: knee pain and a protesting glute. A higher cadence and alternating positions stave off cramps.

During the fourth climb, the heat becomes brutal. Temperatures in Bédoin double from 15°C to 30°C. My quad cramps badly, forcing me to stop. It takes a long time before the pain subsides.

Surprisingly, the fifth climb is manageable thanks to a planned break halfway. But on the descent, my hands cramp from the cold-it’s already past midnight, and we still have two hours of climbing left.

At the car, we take a long break, warming up using the seat heaters. The final climb is eerie- we’re alone on the mountain. For kilometers, we hear rustling in the forest. When we stop, a wild boar with massive tusks emerges in my helmet light. “Ride!” I yell, heart racing.

Reaching the restaurant at Reynard feels like a victory in itself-the toughest part is behind us. The last stretch to the summit is inevitable. I even have to walk the final meters, but we make it.

At 2 AM, disbelief turns into realization: We did it. After a quick photo, we descend carefully. A wildcat darts across the road, adding one last shock.

At 3 AM, we finally reach the car-exhausted, freezing, but victorious. The last descent, requiring full concentration in the cold, was as draining as the final climb.

The Stats

✅ Total elevation gain: 9,139 meters
✅ Moving time: 16.5 hours
✅ Total time (incl. breaks): 22.5 hours
✅ Calories burned: 11,000+
✅ Carbs consumed: 1.7 kg
✅ Weight lost: 2.5 kg

Key Takeaways

✔ Mental toughness is as important as physical strength-many times, I wanted to quit, but staying positive kept me going.
✔ Preparation is everything-having supplies organized in the car (zip bags per climb, extra nutrition, clothing) was a lifesaver.
✔ JOIN’s training plan worked-I recovered quickly during breaks and descents, which was crucial.
✔ Late-stage nutrition is tough-by the last two climbs, I struggled to ingest gels and Bloks while riding.
✔ The power plan failed-despite my Garmin power guide, we needed more watts to complete each climb in just over 2 hours. In total, I spent 2.5 hours in my tempo zone, but 9 hours in endurance zones.
✔ Avoid peak days-plan major climbs on weekdays to avoid crowds.
✔ Scout your route & parking spots—your car is your base station for refueling and changing clothes.
✔ Pre-pack everything-zip bags for each climb with gels, electrolyte tablets, snacks.
✔ Buy water in bulk-having 10L boxes of water made bottle refills effortless.
✔ Prepare for all weather-pack extra clothing for cold and rain.
✔ Pre-load on carbs-a proper carbo-loading strategy makes a huge difference.