White House Chef 24" Biceps

DemntedCowboy

DemntedCowboy

Well-known member
This guy has been the head chef for the White House under Clinton, Bush, Obama, and now Trump. He retired from the Army as a Master Sergeant 92G (food specialist).
On a typical day, he starts his morning off with 12 to 24 hard-boiled eggs (two are whole eggs, the rest are egg whites), a peanut butter shake (with protein powder, blended quinoa, and nonfat milk), greek yogurt, oatmeal, and lean turkey. He brings turkey in Ziploc bags to snack on in the gym. In the afternoon, he devours four whole roasted chickens.
At 13 and 185 he was benching 315, and has maxed now at 700 lbs clean without gear.

check out this link:

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Impressive !!
 
I think what is more impressive is that he is a Chef and is constantly around food all day. Can you imagine the self control he has? I would be 400 lbs if i were in that environment everyday.
 
Guy is a monster! Not a slight against him but I know for a fact that Walter Scheib was the Executive Chef during the Clinton administration. I worked for him at the Greenbrier just prior to him being selected for the position. "Head Chef" is not the correct title for the position. I don't doubt he works at the White house but he's not the boss. Fake media lol. Chef Rush' s strength stats at a young teenager are insanely impressive.
 
James Tyr said:
I think what is more impressive is that he is a Chef and is constantly around food all day. Can you imagine the self control he has? I would be 400 lbs if i were in that environment everyday.
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Me Too !!!
 
Awesome. In for sure!
 
It is a double edged sword being a chef with nutrition. You rarely have time to eat with normal frequency. It takes a lot of discipline to stay on track. In a busy restaurant you become an opportunistic eater. Making good choices aren't always an option. You could do meal prep in advance but you won't for long.
 
Sbell71 said:
It is a double edged sword being a chef with nutrition. You rarely have time to eat with normal frequency. It takes a lot of discipline to stay on track. In a busy restaurant you become an opportunistic eater. Making good choices aren't always an option. You could do meal prep in advance but you won't for long.
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No doubt. Just working a kitchen for 3 years in college I put on 30lbs. Not the good kind either! I'm bad enough to nibble on things while cooking at home now
 
Have seen him a lot on social media. 24 eggs and a protein shake. That’s just insane.. wish I could eat that much.
 
I watched him on Rxmuscle last night. He recently lost 40 lbs and went down to 260 lbs from 300. His willpower is impressive and also is his work ethic. Simply impressive.
 
Dayum!
 
John Smeton said:
I watched him on Rxmuscle last night. He recently lost 40 lbs and went down to 260 lbs from 300. His willpower is impressive and also is his work ethic. Simply impressive.[/QUOTE


It takes both of these to make the most of anyone's potential !!
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he must cook for melania and barron...I think trump prefers fast food, being serious!!!
 
ok, after watching some interviews with andre, yeah i think he's natty now. idk if he can truly bench 700 lbs though
 
ironhands said:
ok, after watching some interviews with andre, yeah i think he's natty now. idk if he can truly bench 700 lbs though
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Your a trip dude. You doubt this dude, but post roidheads in your thread, and your still not welcome on my threads cause you still havent posted pics of your all natural 22" biceps. So if your truly the size you say you are you should look something like Chef Rush.
 
DemntedCowboy said:
Your a trip dude. You doubt this dude, but post roidheads in your thread, and your still not welcome on my threads cause you still havent posted pics of your all natural 22" biceps. So if your truly the size you say you are you should look something like Chef Rush.
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I agree,100%
 
James Tyr said:
I think what is more impressive is that he is a Chef and is constantly around food all day. Can you imagine the self control he has? I would be 400 lbs if i were in that environment everyday.
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He's probably just use to eating the same things daily. I work in BBQ restaurant so I have unlimited access to smoked brisket, turkey, ribs, chicken thighs, hotlink, ham, pulled pork, and sausage. I use to eat a lot of it, but after being there for 3 years it gets old. there's definitely days where I indulge but most of the time I stick to turkey and beans. I'll have a rib here and there, when you have the best ribs in Texas that's the hardest thing to stay away from. I just always remember the Dave Chapelle skit about ribs and the negatives are all spot on so I can keep myself in check lol.
 
GrizzleB said:
He's probably just use to eating the same things daily. I work in BBQ restaurant so I have unlimited access to smoked brisket, turkey, ribs, chicken thighs, hotlink, ham, pulled pork, and sausage. I use to eat a lot of it, but after being there for 3 years it gets old. there's definitely days where I indulge but most of the time I stick to turkey and beans. I'll have a rib here and there, when you have the best ribs in Texas that's the hardest thing to stay away from. I just always remember the Dave Chapelle skit about ribs and the negatives are all spot on so I can keep myself in check lol.
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Wheres your place at? I live in san Antonio
 
James Tyr said:
Wheres your place at? I live in san Antonio
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Tyler, Texas. Stanley's Famous Pit BBQ. I love San Antonio, haven't gotten away from town in a bit but it's on my list for a weekend getaway whenever I find time!
 
GrizzleB said:
Tyler, Texas. Stanley's Famous Pit BBQ. I love San Antonio, haven't gotten away from town in a bit but it's on my list for a weekend getaway whenever I find time!
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No sh** ive been to that exact bbq joint! Small world!
 
The Chef with 24” biceps,is from Columbus Mississippi. Those guys up there are Strong! Have anyone ever heard of Pulpwood logging?
 
BEAST73 said:
The Chef with 24” biceps,is from Columbus Mississippi. Those guys up there are Strong! Have anyone ever heard of Pulpwood logging?
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Making Paper ???
 
ironhands said:
ok, after watching some interviews with andre, yeah i think he's natty now. idk if he can truly bench 700 lbs though
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I Don't Care If Anyone Is "Natty" Or Not, You Still Have To Put In The Work !!
 
BEAST73 said:
Yes, but the hard work is the labor. Picking up logs that weigh 150 to 200Lbs manually, for 8 to 12 hours daily.
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I do a bunch of logging most weekends. Cutting into lengths of 8-14’ for the sawmill and packing them out on my shoulder until they are within chain reach to get them the rest of the way. It’s an azz kicker for sure but quite satisfying. Those old timers who had to cut em down by hand were hard as coffin nails.
 
I grew up in the 70's near Luke, MD at the time the Largest Pulp Paper Mill in the World.
 
BEAST73 said:
The Chef with 24” biceps,is from Columbus Mississippi. Those guys up there are Strong! Have anyone ever heard of Pulpwood logging?
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those born and raised in Mississippi generally stay in Mississippi....when I was in the navy I met people from almost every state, none from Mississippi...years later working for international paper I finally met a guy who was from Mississippi, lol.
 
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