Adam Richman
Adam Richman
Adam Richman is an American actor and television personality. He has hosted various dining and eating-challenge programs on the Travel Channel...
NationalityAmerican
ProfessionTV Show Host
Date of Birth16 May 1974
CityBrooklyn, NY
CountryUnited States of America
became combat game gym includes looked love minutes monotony ninety playing rather running soccer work workouts
To combat the monotony of gym workouts, I started playing soccer. I looked at workouts as training sessions. My soccer training includes squats, pushups, resistance-band work, and sprints. Ninety minutes of running became part of my love of the game rather than a chore.
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Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it - wrapped in seaweed and rice - it was terrific.
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If you're a guy who's always been the fun-to-be-around teddy bear, then all of a sudden people are viewing you as sexy, it's nice. It's great not having to be the plucky best friend or the comic relief anymore - I love that.
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I love that you can pick up your phone at a hotel and have something to eat in your bed. I love home, but there are amenities at a hotel that you simply don't have at home.
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In L.A., I love the L'Ermitage in Beverly Hills. Also, the Beverly Wilshire, where they make great huevos rancheros. I also love Shutters on the Beach, where I walk around everywhere in a bathrobe.
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These $40 burgers with foie gras and truffles and all of that flies in the face of one of the most proletarian foods around. It's overpriced, overdone and just not worth it.
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It's weird because people think the biggest guys are the biggest eaters, but fat doesn't expand as much as muscle, so you want someone with a big frame who can expand.
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To go from hating the way I looked to being a 'Cosmo' centerfold is a profound honor.
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Back in the day, I used to watch 'The Cajun Chef' with Justin Wilson. His mixing would go one way, and his stomach would go the other.
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My most memorable food challenge was probably the Big Texan in Amarillo. All the big executives called me because it was such an iconic challenge, and a victory in that would be a legitimizing device for myself as much as for the show.
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If you do a quantity challenge, the problem you'd face would be a starchy challenge. If it has a lot of potatoes, a lot of bread or fried elements, that's difficult. With heat challenges, challenges that use the whole pepper are much, much easier than ones that use pepper extract. That's concentrated, and also devoid of flavour. It's just heat.
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I went in for a checkup, and when my doctor had me stand on the scale, even he was surprised. Seeing that number (which I'll take to the grave) was a turning point. I knew I needed to make a change. I cut out white flour and starches and worked with my doctor and a nutritionist to develop a plan.
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I realized that I didn't need nearly as many calories as I'd grown accustomed to. I ate 100 to 200 calories every two hours or so, consumed healthy proteins (yogurt, lean meat, turkey jerky), and drank a gallon of water a day. And as my weight dropped, my energy soared.
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Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right.