Through reading about nutritional cooking online and pooling together information from nutritionists on social media, Anthony Pressley quickly lost weight.
Harrison Campbell Cronkite News PHOENIX — After sustaining a back injury in the military and undergoing two surgeries, Anthony Pressley found himself addicted to pain pills and gaining weight rapidly.
People are also reading… “So I lost my first 100 pounds with hardly any exercise,” Pressley said. “I would just go for little walks here and there, go out in the mountains for like a half a mile, or just being outside breathing, thinking. But it was all my food. One of the first steps toward becoming a performance chef came when Pressley auditioned to be on “Master Chef,” a cooking competition show for amateur chefs, judged by one of Pressley’s heroes, Gordon Ramsey, among other celebrity chefs.
That strategy connected him with more local fighters who helped him further grow the new business. Adding more fighters, however, meant more work for Pressley, who worked seven days a week for four straight years in trying to get the meal prep business started while also working as a pediatric nurse during the week. Some weekends he would make close to 400 meals in a night to then deliver out to fighters.
“ did a whole little segment on me and Errol just talking about the importance of having his food ready when he needs it and the amount and the snacks and this and that. So it was pretty cool to see career that I had,” Pressley said. “I kind of felt like I was spinning my wheels for a while at the end of that four-year mark. I didn’t know where I was going to go or if I was going to continue with food, and then you get that break, and then you get another.
“So I literally was sleeping at Tyson’s house all alone. Waking up every morning, walking down the stairs where he walks and I’m just like, ‘What the hell?’ And then Tyson shows up and every morning I wake up before everyone to get everything ready and I hear, ‘Splish, splash I was taking a bath’ and Tyson’s screaming, singing, waking up Tommy, waking up John.”
In that moment, all of Pressley’s efforts – his seven-day work weeks with two jobs — all became worth it, and although he would want no other job, that doesn’t mean it isn’t hard work. “So you know, I look at it, the only time to lose weight is at night time, when you’re sleeping. And so what athletes in weight class tend to do from my experience is that they skip breakfast, they starve themselves, they have a lot of sleep for lunch, they drag themselves through workouts and then by night time they’re ravenous,” Clark said. “And they blow it just because the physiology of hunger is very, very strong.
“Well, there’s two things about weight,” Clark said. “There’s long-term weight management and short-term. So for a boxer, you’re looking at what, the two weeks before ? So ideally, for the past two or three months, they’ve been chipping away and gradually losing weight. Nutrition and diet have played a key role in the career of retired professional boxer Julius “The Chef” Jackson. Jackson is the son of legendary boxer Julian “The Hawk” Jackson and received a degree from the Florida Culinary Institute in 2008, the same year he qualified for the Olympics representing the Virgin Islands.
The same sentiment was echoed by Pressley, who said variation is key when preparing food for fighters. When eating is as structured as it is for fighters cutting weight it’s important those meals are varied day to day for the fighter’s sanity. Healthy snacks throughout the day are one way to vary a fighter’s eating habits and schedule.
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