Stugats (16:08)
So they've been doing some calorie counting and stuff like that. It's a lot of preparation that goes into this because I don't eat like this on a day to day basis. I mean, I would love to, but I wouldn't look like I look. So, you know, there's a lot of prep that goes into filming an episode of this with, you know, I do like fasting beforehand. I'll do an hour of cardio in the morning before I go to E eat, and then I'll do the big pig out on everything on the menu. And then I won't eat again for 24 to 36 hours again after that. And then I make myself before I break my fast, I'd make sure I work out, I do cardio, and then I earn that meal again. So everything just doesn't go to my love handles. I still got to take my shirt off on TV eventually. I got a bunch of cool stuff coming down the pipeline in 2026, more big screen stuff that we'll talk about when I'm allowed to talk about it and things like that. So trying to stay in shape while getting out here doing this and it was absolutely, it was so much fun because like I said, I've always been a big food guy. I mean, I don't get 350 pounds by accident, you know. And for me, with working with WWE and the blessings that came along with that, getting to travel around the world and try literally pretty much every walk of life cuisine that you could think of, really opened my eyes to how much I like trying new things and experiencing things. And one of my favorite things to do now is taking people out to eat and getting them to step outside of their normal comfort zone. And Trying new foods. And that's kind of the premise behind everything on the menu. It's, it's, it's the ultimate cheat meal show for the, the bodybuilders and the people that are dieting and doing stuff out there when you need a relief. It's the show for people that, you know, can't make up their mind when they want to go out to eat or people that are afraid to try new things. And, you know, I'm not this overly educated human when it comes to the culinary space. I learned food by trying it and traveling and, you know, doing all this stuff. And when I watch these food shows that are out there that I love and all these chefs and stuff that are amazing, what they do, there's times when I get like, I don't know what you're talking about. So for me, I like to think this is a blue collar approach to not necessarily fine dining, because it wasn't all about fine dining. It was from greasy spoon mom and pop kitchens to soul food, to roast beef sandwich shops, to three star Michelin restaurants and everything else in between. But for me, everybody has taken a bite of something in their life and it makes you close your eyes and just go. So there's a lot of grunt and there's a lot of groaning and, you know, explaining it in kind of like, I don't know, layman's terms or whatever. I like to think that I'm just, you know, I'm larger than nature intended. I'm a redneck that's had so many amazing jobs and, you know, now it's my opportunity to do more stuff that I love, which is putting smiles on people's faces. Man. At the end of the day, food is an opportunity to bring people together for a conversation, to sit down, to catch up, to kindle new relationships, to fall in love, to talk about life. And that's what it's all about about. And a lot of that shines through on everything with, on the menu, with my interactions with the customers, the owners, the chefs, getting back in the kitchen, getting my hands dirty, and, you know, breaking the proverbial stereotypes. When you see human beings like me and you think, oh, this guy's just fee five, well, don't get me wrong, I fee five fo fong my way through life for a good while, it was pretty damn good at it. But now having this opportunity to be a little more articulate, getting out here, breaking these stereotypes, showing that I'm compassionate, caring, and I have one hell of a educated palette at Least what these chefs have been telling me. And, you know, James Beard award winning Michelin certified chefs, I'll take their opinions.
