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Food Network’s Robert Irvine on staying healthy while traveling and flying private

Food Network’s Robert Irvine on staying healthy while traveling and flying private


Robert Irvine is probably best known as a star on Food Network restaurant impossibleBut beyond that, he’s running a sprawling business empire with 11 different companies, including filming dozens of episodes for his various TV shows, all while maintaining top-notch fitness. Although he’s on the road 345 days a year, nearly half of that time supports his foundation’s philanthropic endeavors. A typical year sees him landing on military bases and remote small towns in the Middle East. His latest book, overcome the impossible, A must-read for anyone who likes practical advice. It’s filled with his personal lessons, including helping hundreds of restaurateurs recover from the brink of failure.

One thing you shouldn’t bother to ask Irvine is where he likes to go on vacation. As it turns out, that’s not on his busy agenda, at least for the time being. “I went to Bali once, and after two days, I was bored,” he said. However, this may change in the future. In a short interview, the former military cook reveals how he uses life lessons to create a successful business career. “Many years ago, I said to one guy and five assistants, ‘You’re just lazy. We don’t need that. I’m here today, using the same system.'”

Another important tool for Irvine is private aviation.”I can finish a show and be home or on to the next location within a few hours,” he said. talk restaurant impossible, which exists in every state and small town. There are over 95,000 locations selling my retail products. Time is my enemy. Flying in a private jet allows me to go places I couldn’t reach without making multiple layovers. “

Like many, Irving got into a private jet out of necessity.

“After a food event in Houston, I was supposed to go to a charity dinner in Washington, D.C.; they closed the airport. I told my assistant the cost was irrelevant. I needed to be there. It was $23,000. I thought, well, I need to do this because I need to be there. I went to the dinner party and it really made me think differently about the value of my time.”

Since then, he’s joined Wheels Up as a core member, though his path has been slightly different than most. When he held a similar role at Patron, he worked with Lee Applbaum, the private jet provider’s chief marketing officer. Irvine says corporate responsibility was a key factor in choosing the New York-based flight provider: “My partnership with Wheels Up is not just about getting from point A to point B, but they do a lot of great things charitably. “

For this book, Irwin draws on his own training. A chapter titled “Mise en Place” (French expression) attempts to show the importance of rigorous preparation. Culinary students are taught to measure out each ingredient and have it ready to be added to a dish before cooking begins. Irvine says in poorly run restaurants; these steps are skipped.

According to Irvine, “many business owners only tackle the most pressing problem of the day — fire suppression — and basic day-to-day preparations can stop most fires from happening.”

Of the book, he said, “If you make it fun for people, they learn more and retain the information.”

Oh, and despite his insane schedule, how does Irving maintain enviable health? He says he tries to stay within 30 minutes of a day of a hotel that offers a gym, adding, “If there’s no gym available, I use a wristband. There’s no excuse not to work out. In a hotel room, you can use the bed. You can Use a chair, you can also use the floor. Put a strap on the back of the chair and do arm curls. I also carry eight-pound weights, you can laugh, but eight-pound weights are fine. Or, if you If you can’t bring heavy stuff, get a can of baked beans. No excuses.”

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