Fearrington House Restaurant’s Chef Colin Bedford is running his first half-ironman in Raleigh on May 31. He’s done triathlons before, but this is a new fitness challenge level for him.
Working with a coach, Colin’s been rising at 5 a.m. to train for 1.5 – 3 hours daily. On Mondays, Wednesdays, and Fridays it’s swimming; Tuesdays, a 30-35 mile bike ride and a 2-3 mile run; Thursdays, running drills on the track, along with threshold and interval training; Saturdays, a 40-60 mile bike ride; and Sundays, an 8-12 mile run.
This is all in addition to working 12-14 hour days at The Fearrington House, where Colin, a Relais & Chateaux Grand Chef, runs a five-star fine dining restaurant, and several other eateries, as well as supervising the weddings and other events that are held at Fearrington. On weekends, he’ll often get home after midnight.
So why? He’s lost 22 pounds and learned how to conserve energy and use what he has more efficiently, on the road and in the kitchen. He sees how making even the smallest changes can make a big difference. And the training has helped him look at the bigger picture and decide what’s worth expending energy on—and what isn’t. It’s helped to de-clutter his mind, has made him more decisive, and has enabled him to handle pressure better.
He’s on the way to becoming an Ironman. Tap into yours with Colin’s go-to energy drink, a “Green Thunder” smoothie.
“Green Thunder” Smoothie
from Chef Colin Bedford of Fearrington House Restaurant, Pittsboro, NC
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