fitness

Before Jason Tilmann was the remarkably fit executive chef at NYC's Triomphe at the Iroquois Hotel, he was a 300-pound Floridian who'd never met a lasagna he didn't like. How'd he slim down and keep it off, even though he spends his days surrounded by food in a kitchen? 

Eight years ago Tre Wilcox was an overweight sous chef who, like a lot of his peers in the kitchen, got "comfortable." Today he's probably one of the fittest chefs in Texas. No small feat in the birthplace of the fried twinkie. Wilcox estimates that 70% of chefs are overweight, a figure that he tell us he finds "disappointing." More after the jump...

In the modern era, the notion of what makes a good soccer player is down to a lot more than his ability with the ball at his feet. That's why Food Republic is starting a new series on soccer and eating, kicking off with a retired star to find out how players ate and trained in the past, and picking up when the English Premier League teams begin practicing for next season in July. First, we talk to retired legend Ossie Ardiles about the way soccer players ate in the past.