![]() In the fall of 2015, he saw a story online about the "Vegan Ironman," singer John Joseph of the punk-turned-thrash band Cro-Mags. "I think I looked pretty good from the outside," he says. (Check out Men's Health's new MetaShred Extreme program for high-intensity interval workouts that will help you drop pounds fast.) He dropped most of the weight, so he could at least eat and drink without guilt. Then a friend introduced Simons to five-day-a-week high-intensity training. "One day I woke up and felt like death," he recalls. He ballooned to 205 pounds, way too much for his 5'9" frame. He pounded calories, drank too much, and worked into the wee hours. Like all new business owners, Jared Simons was on the job every morning and night. ![]() The amply bearded chef of the quasi-secret supper club No Name opened his first restaurant 16 years ago. The Challenge: Thriving On A Work Schedule That Mimics A Vampire's The Restaurant: No Name Supper Club, Los Angeles He tries to eat protein early in the day to avoid big, heavy meals later. "The more you eat, the harder it is to burn those calories," he says. He advises one thing above all: portion control. He doesn't measure ounces he eyeballs a plate and knows if it's too much for him. "I keep my body moving and my heart rate up to burn the maximum amount of calories."īecause he spends his days preparing and eating high-calorie foods, Jackson can assess his needs pretty easily. His typical workout is a circuit of 10 to 15 exercises-"and I don't stop," he says. Even now that he's a Food Network star, Jackson teaches a few classes in the gym, incorporating the same high-intensity interval training that he swears by for his own fitness. When he moved to Houston, he opened a gym, Fit Chef Studio. "So I don't feel bad when I have a burger or a slab of ribs."Īs a professional athlete, Jackson depended on fitness for his livelihood. "To this day I have that mentality of taking care of my body," he says. But he never stopped working out.īecause his father was a fitness trainer, exercise is as much in Jackson's blood as cooking. He moved to Houston, opened a food truck, and won Season 11 of The Next Food Network Star. "I was like, 'Wow I must be pretty damn good!' " he says. ![]() When his girlfriend signed him up to be a contestant on MasterChef as a joke, he went through with it. He was talented and understood the fundamentals. When he was younger, his calorie intake didn't matter: He was a football and track star who eventually played cornerback at the University of Arkansas and for four NFL teams.īut when his NFL career ended, Jackson moved to Miami and began working as a caterer and private chef. "I fell in love with food," Jackson says. Every morning he'd wake up to homemade biscuits, and the house was always stuffed with comfort food. Both of his grandmothers were chefs, and his mother cooked for a local high school. The Challenge: Crushing Cravings For Delicious, High-Calorie FoodĮddie Jackson grew up around food. The Restaurant: Kids BBQ Championship, Food Network ![]()
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