Some time ago, there appeared on the Internet photos of the famous American chef Robert Irvine. It is obvious this middle-aged man is in excellent physical shape, and he is distinguished by an impressive muscle mass. After reading this article you’ll learn amusing facts about his life and you can draw your own conclusion whether Robert Irvine uses different types of steroids or not.
Key Facts of Robert Irvine’s life
Robert Paul Irvine was born in the UK. He has been a chef de cuisine for about thirty years and has managed to gain the reputation of being a faultless expert in the culinary field, improving his mastery in various regions worldwide. Among them are South America, European countries, the Caribbean & the Far East. Robert’s passion for cooking was revealed at 15 when he was working in the kitchen of the UK Royal Navy. He was lucky to be selected for serving aboard Yacht Britannia (HMY Britannia), where, while performing his service duties for the national Royal Navy, he prepared dinner for the British royal family and persons accompanying them. Then he underwent training in the US Navy as an element of the chef’s professional development program in the maritime forces, serving on the US aircraft carrier consisting of 6,000 troops. The food preparer later worked in the White House, serving dishes the highest-ranking officials; he also developed a menu for Oscar-winning celebrities.
After finishing his 10-year internship, the talented young chef was invited to provide culinary consultations in several exotic regions, including:
- Jakarta (the capital of Indonesia);
- Bali (a fascinating Indonesian island);
- Ho Chi Minh (a city in Vietnam).
This topflight experience was extremely useful for the preliminary stage of Irvine’s incredibly successful career path. Robert’s worldwide fame was brought on by his activity as the executive chef on multiple cruise liners. The most important success of the chef is considered to be his work on the 5-star cruise liner MS Crystal Harmony.
Robert’s first book, “Mission: Cook!” (Harper Collins Australia, 2007), was published in September 2007, and his most recent cookbook, “Impossible to Easy” (Harper Collins), was released in 2010.
His Instagram: @chefirvine
Personal website: chefirvine.com
Widely Publicized Scandal in the US City of St. Pete
In circa 2006, the famous chef made public his plans to open 2 eateries in the city of St. Petersburg (also known as St. Pete), located in Florida. A very strong impression on financial sponsors was made by the chef’s claim that he wasn’t just a culinary guru, but a Knight Commander of the UK Royal Victorian Order! He also mentioned that he had obtained a degree in cooking at the Leeds University (West Yorkshire), had taken part in making the wedding cake for Lady Diana & Prince Charles’ wedding reception, and had been employed at the White House where he had prepared dinner for George Walker Bush. Due to extraordinaire statements and his vibrant personality, Mr. Irvine became the author and principal character of Dinner: Impossible, broadcast on the Food Network channel. However, his career surging was intermitted by a scandal which broke out two years later. On February 17, 2008, the main newspaper of St. Petersburg published an article which quoted the claims of anonymous citizens that most of the above-mentioned statements were nothing more than fake stories. The reaction of the mass media was not long in coming: the biography of the celebrity chef was deleted from the Food Network portal. Moreover, starting from February 20, 2008, the scene in Dinner: Impossible, in which he said he had served the most famous UK and US public officials, was cut.
Even the article by Walter Stanley Scheib III, the former executive chef who had made meals for US presidents, could not prevent this backlash. In a published statement in the same periodical, Walter confirmed that Irvine really had worked in the Military Maritime Canteen in the Western Wing of the official residence of the US President. On February 29, the Food Network management reported that the joint venture was not going to renege on the agreement with Rob, but would consider the possibility of postponing the broadcast of the show Dinner: Impossible from peak time to another, less in-demand time. Rob’s place in the programming schedule was gained by restaurateur Michael Symon, the winner of Iron Chef America.
This negative situation urged Robert & his partakers to make a conjoint declaration in summer 2008 stating the chef refused to open eateries in St. Pete. There were very vague formulations of the reason: the time for their opening was “chosen incorrectly,” and the celebrity master will “not be able to allot 4 days a week to these institutions, as was preliminary planned.”
Soon after the events mentioned, the biography of the chef was restored to the site “Food Network”, where the undeniable facts about the career of the chef were presented to Internet users. Also, Irvine launched his blog where he revealed other key facts of his biography.
Robert Irvine & the Food for the US Military
In 2016, the famous chef and presenter of the program Restaurant: Impossible, Robert Irvine, announced the beginning of a cooperation with the firm which deals with the nutrition of the US servicemen, the Military Times reported.
Soon, the first military restaurant “Fresh Kitchen By Robert Irvine” (rifreshkitchen.com), was opened inside the Pentagon. At the beginning of its functioning there were no vacant seats, since, according to the servicemen, they were irked by fast food, which they had been served for decennia. In Irvine announced cooperation with Sodexo (formerly Sodexho Alliance), which serves thousands of folks daily at American military centers and in governmental facilities. According to the chef, he hopes to cook for soldiers and tell them about healthy foods.
Rob Irvine has already received the US citizenship and is running the Robert Irvine Foundation (1227 N Franklin St, Tampa, FL 33602), which allocates funds to veterans’ organizations across the United States. He plans more decisive interference in the diet of the troops around the world, which he intends to fundamentally revise.
According to the MilitaryTimes, approx. 7.8 percent of the military — roughly one in every 13 troops — is experiencing bodyweight problems having BMI greater than 25. Among other reasons are improper and excessive nutrition.
Robert Irvine and Anabolic Steroids
Many celebs try to keep fit, as this has become a mainstream today. Some of them resort to the help of anabolics (and do it illegally, since legal steroids are available only on the prescription of a doctor for the treatment of certain disorders, not for sports purposes). Rob Irvine is not only a supporter of proper nutrition, but also an avid gym visitor. In 2013, the world was shaken by the photo of the former Royal Navy cook. In many media sources, such headlines as “The Iron Chef!” (on Dailymail website) appeared. The essence of the news was that celebrity chef Robert Irvine had demonstrated his beefy chest when going on romantic strolls with his beloved one in Hawaii. The 49-year-old world-famous cook had definitely bulked up, and proved it when he bared his chest to show off when having a romantic promenade along the idyllic beach with his wife, a wrestler named Gail Kim (her Instagram is @gailkimitsme). In 2012, the couple were wed in front of the cameras on Robert’s Restaurant: Impossible. No wonder, as Robert Irvine met his Canadian future wife, nicknamed La Felina, on the show’s set.
Generally speaking, if you look at steroids before and after photos of the cook, you’ll think he is a steroid user. He has monumental muscle mass in his age. Some people on the Internet believe he definitely takes human growth hormone (HGH). In addition, perhaps he uses testosterones like testosterone enanthate or testosterone cypionate.