Interview with Tyler Provines
Motivational Interview of the Month - July 2010
Interviewed by: Carrie Ann
"I think as my career has developed, I have become more confident, allowing me to be less concerned by petty stuff and gossip. I am able to share myself more with people knowing I truly have something of value to contribute, and the rewards are amazing. Despite the gloom in the world today; I must admit, I have a more positive attitude about life than most people. Having a great career, being fit and healthy, and being a role model for others does generate a "wow" feeling for me."
Tyler Provines is 28 years old, originally from Wichita Kansas now residing in Miami, and he is a Le Cordon Bleu trained professional chef. In addition, he is also an elite athlete, fitness model and soon to be author. He has trained under a number of celebrity chefs, worked at several A-List celebrity restaurants in Los Angeles, and now chefs privately and instruct groups in the art of gourmet healthy cooking.
(WP): What has been your stepping stone to get where you are today?
Having a mentor help me design and develop my career opportunities; hard work, dedication to my goals and a can-do attitude.
(WP): What has it been like to maintain your physique? Have you done anything different lately?
It’s hard work but once you get into a rhythm it becomes a way of life and the results are very rewarding. I am constantly experimenting with new training techniques to improve my body and increase by strength and endurance, I continue to hone my diet and healthy cooking skills and I never stop pushing myself beyond old limits. It is an on-going process not something I change on the spur of the moment.
(WP): Have you ever played any type of sports or activities?
Yes, I was a star High School and College athlete excelling in many sports especially baseball and football. I was on a path to becoming a professional baseball player when I decided to go to cooking school to become a professional chef.
(WP): Tell me about your family. In addition, are you married, single, or dating?
I have a large family most of whom still live in Kansas. Grandparents, aunts and uncles…we are all very close. Family is very important to me. I have a brother and a sister. I am single but involved with a lovely lady.
(WP): What has modeling taught you thus far?
Hard work does pay off and you can’t let down your guard. To be in modeling you have to commit yourself to staying in shape year round. Its harder work than it might look like and you have to become completely at ease with the camera to be successful and being in front of the public showing off your body. You can’t be timid. You have to find your own look.
(WP): What was the hardest thing for you to overcome when you first started?
Figuring out where to start, how to network, how to differentiate yourself from others, how to be aggressive without being a prick, being confident but not arrogant.
(WP): What was the hardest thing you had to deal with when it came to your diet?
Honestly, diet has never been a problem for me. I am very blessed with great genetics. Since I have tremendous experience with food as a chef, I have always been able to design my diet to meet my training needs relatively easily. Knowing how to meld food and fitness has helped me to grow from 165 lbs. to 190 lbs. in two years 100% naturally adding a lot of muscle yet remaining very flexible, agile and fast.
(WP): What are the key factors that dictate the way you model today?
I’m focused on fitness modeling showcasing my body as an inspiration to others and as an example of someone whose career is other than fitness but can compete with the best of the fitness models out there that strictly do it as their total career. It is important to me that I have a profession outside of fitness as well that excites me every day. So, modeling is a component of my career not the end goal.
(WP): What titles/accomplishments have you thus far? Tell me about them.
I haven’t won any titles, as I have not really pursued any per se. I was selected by Men’s Fitness Magazine and Wilhelmina Models NY as one of the five “hottest” male bodies in America this year (out of 3,000 competitors). From that I got a gig writing a food and fitness column for Men’s Fitness (which starts this September) and another one with SobeFit Magazine writing food tips. I will be doing modeling for SobeFit later this year as well for an upcoming issue. I was named an “American Greek God” by Russia’s version of Oprah and have also become known as “America’s Fittest Professional Chef” by the media around the US. I am up for a hosting job for a new food TV show that I am very excited about, along with my book.
(WP): Where do you see your career and life in 10 years from now?
I really see myself involved in many disciplines. Cooking, obviously, with my own TV show, chef wear line, food brand and several books and internet sites. I expect to expand into the theatrical arenas beyond cooking gigs on TV-movies and scripted television, and to become an endorser of sports products and apparel in my unique capacity as Chef/Fitness expert. My dream is to represent Nike and Under Armour brands.
(WP): Can you tell me any photographers you’ve worked with, or someone you’d like to work with?
I recently worked with Sid Hoeltzell here in Miami on a fitness/Chef photo shoot and it was a blast. Sid’s great to work with and the results were great. One of the pictures will be used in another magazine atop my monthly column.
(WP): What supplements do you currently take?
I don’t take many supplements. I use creatine, Amino Fuel and drink a protein shake once or twice a day. My main intake is good old protein from regular food and I eat four to six meals a day and being a professional chef makes this easier to do for me than others.
(WP): What are your pet peeves?
My pet peeve is people who complain too much and are afraid of hard work and people that over promise and under deliver.
(WP): What do you consider to be important in life, and why?
Having your health, being happy, being confident in yourself and being close to your family is what is important to me. Also, having a few really close friends whom you trust and would go the distance for as they would do for you is also important.
(WP): How have you changed over the past few years when it comes to thinking, actions, and life in general?
I think as my career has developed, I have become more confident, allowing me to be less concerned by petty stuff and gossip. I am able to share myself more with people knowing I truly have something of value to contribute and the rewards are amazing. Despite the gloom in the world today, I must admit I have a more positive attitude about life than most people. Having a great career, being fit and healthy being a role model for others does generate a "wow" feeling for me.
(WP): What are your stats such as height, weight, biceps, and waist?
I’m 5'11", 190 lbs. My arms measure 19" with a 30" waist. I do pride myself on my V-taper. My shoulder to waist ratio is considered by historical Greek Olympic athletic standards nearly perfect.
(WP): Any shout outs?
Yes, to my family, Ron, Debbie, Brandon and Lindsey. To my mentor Eli for his unwavering guidance and support
(WP): Give me an example of your workout.
Let’s take chest day. I start with a five to ten minute warm-up; cardio on the treadmill followed by three sets of bodyweight pull ups and chin ups. Right now I am focusing on improving the upper shelf of my pecs, so I will do four sets of barbell or dumbbell incline presses. I will start with 135 on the barbell and go up to 305 for my push set or start with 70 lbs dumbbells and go up to 120 lbs. After each set of eight to ten reps I do elevated push ups mixing feet up and hands on floor or hands elevated on exercise balls and feet on floor. Sometimes I will elevate hands and feet and extend all the way to the floor with my chest on each rep.
I move to cable cross-overs doing four sets from high to low and four more sets low to high to work all angles. In between sets I flex the chest for the count of 10 seconds iso-metrics style then rest and repeat for five sets before returning to the cross-over exercise.
Generally, I will then move to flat bench or flat dumbbell presses with a moderately heavy weight and rep out the movement for a great squeeze and pump.
Next, I will work in abs and calves, which I try to do every workout. For abs, I do hanging raises, 30 reps for four or five sets and for calves, I use a seated calf machine using two or three plates for 25 reps per set to failure; followed by body-weight only calf raises.
(WP): Give me an example of your diet. What do you normally eat each day?
I start each morning with a hot bowl of steel cut oatmeal with bananas and peanut butter; accompanied with ground turkey breast, eggs, tomatoes and spinach. It’s quick easy and a great source of clean carbohydrates and lean protein.
Next, I head off to the gym. I always make a protein shake to take with me. Post workout meal is my largest of day which consists of grilled chicken breast with steamed broccoli and plenty of water. A few hours later, I’ll whip two cans of canned tuna with fresh herbs, tomatoes, pickles and cayenne pepper. Tuna can get pretty boring so, I like to give it some flavor.
At dinner time, I go into professional chef mode as I’m usually cooking for others. Sesame crusted tuna loin with Asian infused quinoa and Bok Choy served with ponzu.
This is my typical diet, health-focused cuisine kept flavorful, interesting and simple.
(WP): I have to try your tuna recipe. What other projects do you have in the near future?
One additional one is developing a unique TV food and fitness show unlike anything out there and becoming a spokesperson/chef for a noted food brand. I will be doing more fitness modeling gigs and possibly an amazing chef position with a very prestigious health and wellness operation here in Miami.
(WP): Is there anything I have forgotten to mention that you would like to bring to light?
Yes, I really feel it is imperative that people understand how important it is to meld the right foods with specific exercises and just eating “healthy” isn’t always the best way to complement one’s training. When my book comes out I hope people read it to learn not only what foods are best for what exercises but also how to buy food properly and how best to prepare it for great results and good taste. This approach has made a huge difference in my training success.
(WP): It has been a pleasure interviewing you! I wish you all the best of luck!
