How Does a Celebrity Chef Fuel for Endurance Training?

Time and time again we have to establish that there isn’t a one size fits all training or nutrition plan for athletes. The most important aspect of training is learning to listen to your body. This means giving in when you need a break, pushing through hard workouts when you’re being a wimp, and fueling your body with the foods that allow you to do all of these things while feeling your best.

What fuels one person is the arch enemy of another person’s stomach. Luckily, I was really able to hone in what nourishes my body best this past year by working with a health coach.

Over wine and cheese at Del Posto last night I got to hear how celebrity chef, Joe Bastianich lost 60 pounds to become an Ironman and marathoner.

The celebrated chef grew-up in an Italian family where food was a reward for achievements and a “war-time” mentality around food meant eating everything on your plate. Food was not to be wasted and food was to be eaten. Eating was a sign of where you stood in the world. The year he was born his parents opened a restaurant in Queens. He grew up around food and as we all know now it became his passion.

At the age of 35 Joe, found himself at the doctors office overweight and with a case of sleep apnea. When treatments failed to help, his doctor suggested he take up running.

As Joe began to run longer and longer distances he realized that he had to change the way he was eating in order to feel good on his runs. He started focusing on eating and cooking foods that are fresh and simple. He made meals that were comprised of ingredients who tastes stood on their own and didn’t need a ton of preparation.

By focusing on the simplicity of foods and eating real unprocessed foods, Joe was able to loose the extra weight that was hindering him during his runs. Earlier this month he competed in the Ironman World Championships in Kona and in a few weeks he will be running the IGN New York City Marathon.

What does a celebrity chef and Ironman eat during long training rides and runs?

Real food such as dates, grana padano, nuts, and an occasional peanut butter and jelly sandwich.

* Grana Padano is a sponsor of the ING New York City Marathon. Last night’s event at Del Posto was sponsored by Grana Pandano and included information on fueling your body for marathon training from NYRR nutritionist Lauren Antonucci and a lesson about the origins of Grana Padano. To read more on Joe, his training and recipes check out the October issue of Runner’s World.

{FTC: I was not compensated for this post. I received a gift bag for attending the event. All opinions expressed are my own.}