Chef Robert Irvine is known for his ability to come into restaurants and turn them around while also boosting the morale of the owners and staff. He is also known for his work with the military through his USO efforts, serving them during the holidays and working out. In addition to his work in these areas, you'll see him frequently on Food Network, morning shows, his own restaurants as well as with additional items within his brand that include gyms, his own food line FIT Crunch and more.
During NY's Food and Wine Festival, we caught up with Chef Irvine at JetSmarter's Meet and Greet at Hunt & Fish Club in midtown to find out about his role as an ambassador with the charter, his work out routine and how he is spending the holiday season.
ATHLEISURE MAG: Tell us the level of your involvement is with JetSmarter.
ROBERT IRVINE: I’m an ambassador and I am also a user of the service as well as I travel 340 days out of the year.
I’ve partnered with JetSmarter to help design handcrafted meals for members – ensuring access to a healthy meal even in the middle of traveling when many people seem to eat whatever is most convenient. I’m excited about this new partnership with JetSmarter because we share the same views about the culture of air travel and never compromising the quality of a meal, whether on the ground or in the air. Each meal is prepared just hours before takeoff, made fresh to order in Manhattan’s Great Performances catering kitchen.
AM: What are your favorite amenities that are available at JetSmarter?
RI: JetSmarter gets me to where I'm going quickly and has changed the way I travel as flights can be booked through the app which saves time and there are a number of routes available. It's a no hassle service which is great for me.
AM: With the holidays coming up what is a typical Chef Irvine feast?
RI: It really depends as I spend a lot of time at military bases serving the nation's men and women. I think the holiday season is so important to spend time with loved ones and those that you honor and to give the gift of time.
AM: How do you stay fit and what is your diet like?
RI: I work out six days a week and I am able to work out each muscle group using low weights and higher reps. I start each session with 30 minutes of cardio and then each day focus on a different muscle group (chest, legs, arms, etc.). Use a low amount of weight so you can do a higher amount of reps, typically four sets of 12 to 15 reps.
I eat small meals more frequently — eight to 12 meals a day, every two and a half hours. My protein is literally — whether it be chicken or shrimp, whatever it is — no bigger than a deck of cards each meal. And my starch — rice, potatoes, French fries even — no bigger than a mouse you use on your computer per meal. In the afternoon, I don't do carbs. I just do protein and salads and vegetables.
Read more from the Oct Issue and see From Air to Table in mag.
