Tim Ferriss is an American author, entrepreneur, and public speaker. He is best known for his bestselling book, The 4-Hour Workweek, and for his podcast, The Tim Ferriss Show. Ferriss has been featured in the Time 100 Most Influential People list and has been recognized as one of Fast Company's "Most Innovative Business People."
Ferriss was born in East Hampton, New York, in 1977. He attended St. Paul's School in Concord, New Hampshire, and graduated from Princeton University with a degree in East Asian Studies in 2000. After college, he worked in sales and marketing for a data storage company before starting his own business, BrainQUICKEN, which he eventually sold.
In 2007, Ferriss wrote The 4-Hour Workweek, which became an international bestseller. The book proposed a new way of working that focused on efficiency and productivity and encouraged readers to pursue their dreams and passions. The book was credited with launching the "lifestyle design" movement and has been translated into 35 languages.
In 2010, Ferriss launched his podcast, The Tim Ferriss Show, which is now one of the most popular podcasts in the world. He interviews high-profile guests from various fields, including business, sports, and entertainment. Ferriss has also written several other books, including The 4-Hour Body, The 4-Hour Chef, Tools of Titans, and Tribe of Mentors.
Ferriss has been an active investor, advisor, and board member for a number of companies, including Uber, Evernote, Shopify, and Duolingo. He is a founding member of the Silicon Valley investment firm K9 Ventures and is also a venture partner at the venture capital firm Collaborative Fund.
Ferriss is active in the philanthropic community and has been involved with a number of charities, including DonorsChoose.org, The International Rescue Committee, and the Michael J. Fox Foundation. He is also a member of the Clinton Global Initiative.

Gaz Oakley, known as the Avant-Garde Vegan, is a vegan chef and cookbook author from Cardiff, Wales. He was described in the Daily Telegraph as "a star of the meat-free world" whose "recipes have gained the respect of herbivores and carnivores alike."&nbsp;
Oakley, who grew up in Cardiff, was taught to cook as a child by his father and got his first job in a kitchen aged 15. He left school at 16 to work in the kitchen full-time. For several years, he worked in hotel and restaurant kitchens in Cardiff. He then switched careers to work in a builder's yard, becoming a sales manager. The new job offered him more free time, and he took up fitness and strength training activities.&nbsp;
It was through this that he first started to move towards veganism. After hearing a radio interview with the vegan musician Jme, Oakley looked up videos of Gary Yourofsky, and it was these that encouraged him to switch to a vegan lifestyle. After success encouraging friends and family to transition to veganism, he decided to use his skills and experience in cookery as a form of vegan activism. He launched the @avantgardevegan Instagram page in February 2016 and, later that year, gave up his sales job to focus full-time on activism and cookery.&nbsp;
The Avant-Garde Vegan YouTube channel was launched at the end of the year. He went on to write several vegan cookbooks, as well as partner with The Vurger Co. and Wagamama to create vegan foods. Oakley told The Sunday Times that the COVID-19 pandemic had caused his subscriber numbers to hit one million.&nbsp;

Jenny Rosenstrach is the creator of Dinner: A Love Story, the award-winning website and newsletter devoted to family dinner, and the New York Times Bestselling author of Dinner: A Love Story (Ecco), Dinner: The Playbook (Ballantine), How to Celebrate Everything (Ballantine), and, most recently, The Weekday Vegetarians (Clarkson Potter).
She is a contributor at lifestyle website Cup of Jo, and her essays, articles, and recipes have appeared in The New York Times, Food52, The Kitchn, Cookie, Real Simple, Martha Stewart Living, the op-ed page of The New York Times, and Bon Appétit, where she was a columnist for six years.
Jenny has appeared on NPR’s Weekend Edition and NBC’s Today, and Food Network’s The Kitchen. She and her husband, Andy Ward live with their two daughters in Westchester County, New York.

Jenny

Nigella Lawson is an English food writer, journalist, and broadcaster best known for her BBC cooking shows, books, and newspaper columns. She has become a household name since the early 2000s with her signature cooking style, which strongly emphasizes using fresh, seasonal ingredients, and her friendly and relaxed approach to TV cooking.
Nigella was born in Wandsworth, London, in 1960, into a wealthy and influential family. She attended Oxford University and later became a book reviewer and restaurant critic. In 1998, Nigella published her first cookbook, How to Eat, which was a huge success, selling over 300,000 copies in its first year. Nigella Bites followed this in 2001, and Nigella Express in 2007.
In the early 2000s, Nigella transitioned from book writing to television. She began hosting her own cooking show, Nigella Bites, on Channel 4 in the UK in 2001. The show ran for four seasons, and Nigella was praised for her easy-going and humorous approach to cooking. She has since gone on to make several other TV shows, including Nigella Feasts, Nigella Express, Nigellissima, and Nigella: At My Table.
Nigella has also written several bestselling books. Her titles include How to Eat, How to Be a Domestic Goddess, Forever Summer, Kitchen, Nigella Express, Nigellissima, and her most recent cookbook, Cook, Eat, Repeat. Her books have sold millions of copies worldwide and have been translated into many languages.
In addition to her books and TV shows, Nigella has also written regularly for newspapers and magazines. She is a contributing editor for British Vogue and has written for The New York Times, The Guardian, The Sunday Times, The Spectator, and many other publications.
Nigella is known for her use of fresh, seasonal ingredients and her relaxed, friendly approach to cooking. She has become an important figure in the world of food and cooking, inspiring home cooks to get creative in the kitchen. Her books, TV shows, columns, and appearances have made her one of the most recognizable figures in the culinary world.
Nigella has also become a successful entrepreneur, launching several product lines and launching her own magazine, Nigella Magazine. Her products include kitchenware, books, cookware, and food products. In addition, she has also created a range of books, DVDs, and apps. She has written and presented a series of live cooking shows and has been a guest on several television shows, including The Late Late Show, The Graham Norton Show, and The Great British Bake Off.&nbsp;
Nigella has also been involved in various charitable causes. She has been a part of the Women of the Year Awards and has been involved with the Women in Journalism Awards. She is also an Action Against Hunger ambassador and a patron of the charity Kids Company.&nbsp;
Nigella is an iconic figure in the world of food and cooking, having become an important figure in inspiring home cooks to get creative in the kitchen. Her books, TV shows, columns, and appearances have made her one of the most recognizable figures in the culinary world.

Nigella

Arianna Huffington is a Greek-American author, syndicated columnist, and businesswoman. She was born Arianna Stassinopoulos on July 15, 1950, in Athens, Greece. She moved to the United Kingdom with her family when she was 16 and later studied economics at Girton College, Cambridge.
After graduating, Huffington began her career as a writer and commentator and was a prominent conservative commentator in the UK during the 1970s and 1980s. She later moved to the United States, where she continued her career as a political commentator and became a naturalized citizen in 1990.
In 2005, Huffington co-founded The Huffington Post, a news and opinion website, with Kenneth Lerer and Jonah Peretti. AOL acquired the site in 2011 for $315 million. She served as the site's editor-in-chief from 2005 to 2016.
Huffington is also a prolific author and has written several books, including "The Sleep Revolution," "Thrive," and "The Fourth Instinct: The Call of the Soul." She is also a public speaker and has delivered speeches on various topics, including well-being, media, and politics.
In 2016, Huffington resigned as editor-in-chief of The Huffington Post to focus on her health and wellness startup, Thrive Global, which focuses on reducing workplace stress and burnout. She is still the CEO of Thrive Global.
AOL acquired the Huffington Post in 2011 for $315 million. In 2016, she stepped down as editor-in-chief of The Huffington Post to focus on her new startup, Thrive Global, which aims to end the "epidemic of stress and burnout" by offering corporate wellness programs and products. Huffington is also an author, having written 14 books, including the best-seller "Thrive: The Third Metric to Redefining Success and Creating a Life of Well-Being, Wisdom, and Wonder."

Arianna

Chrissy Teigen is known as many things–host of Lip Sync Battle on MTV, bestselling author, Sports Illustrated swimsuit cover model, spouse to John Legend, star of Instagram (16.8M) and Twitter (10.3M), but all she really wants to talk about is dinner.
Christine Diane Teigen (born November 30, 1985) is an American model and television personality. She made her professional modeling debut in the annual Sports Illustrated Swimsuit Issue in 2010 and later appeared on the 50th-anniversary cover alongside Nina Agdal and Lily Aldridge in 2014. She formerly appeared as a panelist on the syndicated daytime talk show FABLife (2015–2016).&nbsp;
She co-hosted the musical competition series Lip Sync Battle (2015–2019) with LL Cool J and was a judge on the comedy competition series Bring the Funny (2019). Teigen has also authored three cookbooks. Teigen was a briefcase model on the game show Deal or No Deal during the pilot and first season. She appeared in the Sports Illustrated swimsuit issue in 2010 and was named "Rookie of the Year."&nbsp;
Her friend and fellow model Brooklyn Decker had introduced her to the people at Sports Illustrated to cast her. The following year, she designed and debuted a capsule collection with swimwear designer DiNeila Brazil at Mercedes-Benz Fashion Week Swim in Miami, as well as appeared as a featured character in the 2011 Electronic Arts video game Need For Speed: The Run. She also filmed a Cooking Channel special titled Cookies and Cocktails.

Chrissy

Dr. Nathan Myhrvold is a prominent scientist, technologist, inventor, author, and food photographer. In a 14-year tenure at Microsoft, Myhrvold led advanced technology and business development groups, founded Microsoft Research, managed an R&amp;D budget of $2 billion, and served as the company’s chief strategist and chief technology officer.
Myhrvold previously cofounded Dynamical Systems Research, a software company, and worked as a postdoctoral fellow in the Department of Applied Mathematics and Theoretical Physics at Cambridge University, where his research with Professor Stephen Hawking centered on quantum theories of gravitation. More recently, Myhrvold has published peer-reviewed research in planetary science on asteroids and missions to identify near-Earth objects, in paleontology on dinosaur metabolism and growth rates, and in climate science on global transitions to low-emission energy systems.
In 2000, after retiring from Microsoft, Myhrvold founded Intellectual Ventures (IV), which he leads as CEO and one of its most prolific inventors, with more than 900 U.S. patents awarded. Myhrvold is vice chairman of TerraPower, a pioneer in advanced nuclear energy.
He also has served as an adviser to nine startup companies that IV has launched to commercialize advanced metamaterials technologies. Along with Bill Gates, Myhrvold created Global Good to invent technologies for global health and development and the Institute for Disease Modeling, which has become a world leader in computational epidemiology.
Food and cooking have been my passions of Myhrvold since childhood. While at Microsoft, he worked nights at a Seattle restaurant with chef Thierry Rautureau and then obtained a culinary degree at Ecole De La Varenne in Burgundy. In 2007, he founded The Cooking Lab, a culinary research laboratory, photo studio, and publishing company. In 2011, he published a five-volume, 2,500-page cookbook, Modernist Cuisine: The Art and Science of Cooking.
That book and its 2017 sequel of even greater length, Modernist Bread, both won James Beard cookbook awards. His one-volume book Modernist Cuisine at Home (2012) has been translated into seven languages. Building on his 2013 book The Photography of Modernist Cuisine, Myhrvold opened a gallery of his food photography in Las Vegas in 2017. Modernist Cuisine Galleries have since opened in New Orleans, Seattle, and La Jolla. His three-volume book Modernist Pizza was published in 2021.
Myhrvold holds a doctorate in theoretical and mathematical physics, as well as a master’s degree in mathematical economics, from Princeton University. His master’s degree in geophysics and space physics, as well as his bachelor’s degree in mathematics, are from the University of California, Los Angeles.

Nathan

Dr. Michael Greger is a physician, author, and internationally recognized speaker on a number of important public health issues. He is a founding member and Fellow of the American College of Lifestyle Medicine and a founding member of the American College of Nutrition.
Dr. Greger has appeared on the Dr. Oz Show and the Colbert Report, and his work has been featured in the New York Times and the Washington Post. He is the author of How Not to Die and the internationally bestselling book How Not to Die Cookbook. He is also the host of the popular weekly nutrition podcast, NutritionFacts.org.
Dr. Greger graduated from the Tufts University School of Medicine and was trained in internal medicine and nutrition science at the University of Pittsburgh Medical Center. He is board certified in general internal medicine and nutrition.
Dr. Greger is a strong proponent of whole food and plant-based nutrition and encourages people to focus on their diets as a primary way to improve their health. His nonprofit organization, NutritionFacts.org, provides free, science-based information about nutrition and health.
Dr. Greger is a regular contributor to the Journal of the American Medical Association. His work has appeared in the New England Journal of Medicine, the American Journal of Clinical Nutrition, and the British Medical Journal. He has given talks at numerous events and conferences, including the World Health Organization, the American College of Physicians, and the American Heart Association. He has also appeared on numerous television programs, including The Dr. Oz Show, The Colbert Report, The Today Show, and The Dr. Phil Show.
Dr. Greger is a leader in the field of nutrition and health and is passionate about helping people live healthier and longer lives. He has received numerous awards and honors, including being named as one of the top global thinkers by Foreign Policy magazine in 2012. He is a strong advocate for the use of evidence-based nutrition to prevent and treat chronic diseases.

Dr. Michael

Patience Gray’s greatest work was the passionate autobiographical cookery book Honey from a Weed. It is Mediterranean through and through and as compelling as a first-class novel. Within a few months of its first appearance in 1986, it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’&nbsp;
Jeremy Round called Patience Gray ‘the high priestess of cooking,’ whose book ‘pushes the form of the cookery book as far as it can go.’ Angela Carter remarked that ‘it was less a cookery book than a summing-up of the genre of the late-modern British cookery book.’ The work has attracted a cult following in the United States, where passages have been read out at great length on the radio, and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. The André Simon Book Prize committee gave it a special award in 1987.
Patience Gray shared the life of a sculptor, Norman Mommens, whose appetite for marble and sedimentary rocks took them to Tuscany, Catalonia, the Cyclades (Naxos), and Apulia. These are the places that, in turn, inspired this rhapsodic text.
Everywhere, she learned from the country people whose way of life she shared, adopting their methods of growing, cooking, and con¬serving the staple foods of the Mediterranean. She described the rustic foods and dishes with feeling and fidelity, writing from the inside and with a deep sense of the history and continuity of Mediterranean ways.
Her life in the Salento contrasted with an earlier, and indeed glittering, career in Fleet Street, but she sacrificed the deadlines of the past to the rhythm of wine-making, seasonal sowing, and gathering. Patience Gray died in 2005.

Patience

David Goggins is a retired Navy SEAL, ultramarathon runner, and endurance athlete. He is known for his extreme physical and mental toughness and his ability to push himself beyond what most people believe is possible. He enlisted in the United States Air Force in the late 1990s and served as a pararescueman. After leaving the Air Force, Goggins joined the Navy and became a SEAL. He served in various roles within the SEALs and deployed multiple times to Iraq and Afghanistan.
After leaving the Navy, Goggins began competing in endurance events and quickly made a name for himself as a top-performing athlete. He has completed numerous ultramarathons, triathlons, and other endurance events and has set multiple records, including the most pull-ups completed in 24 hours. He has competed in the Badwater Ultramarathon, a 135-mile race through Death Valley, and the Ironman World Championship.
David Goggins is a motivational speaker and author who uses his experiences as a Navy SEAL, ultramarathon runner, and endurance athlete to inspire others to push themselves beyond their limits and achieve their goals. His speeches and books focus on mental toughness, goal-setting, and overcoming obstacles.
Goggins is known for his "no excuses" approach and encourages others to take responsibility for their own lives and pursue their passions, no matter their challenges. He also stresses the importance of having a strong mindset and the ability to control one's thoughts and emotions to succeed.
His book "Can't Hurt Me: Master Your Mind and Defy the Odds" is a memoir that covers his life story, from a difficult childhood to his successful career as a Navy SEAL and endurance athlete. The book also includes tips and strategies for overcoming obstacles and achieving success.
Goggins has spoken at various events and organizations, including corporate events, military events, and conferences, and has also been a guest on several talk shows and podcasts. His speeches and book have received positive feedback from audiences and readers, and many people have credited him with helping them overcome personal and professional challenges.

David

Rich Roll is an American ultra-endurance athlete, author, plant-based nutrition advocate, and public speaker. He is best known for his endurance athletic achievements, particularly in ultra-distance swimming, running, and cycling events, and for his advocacy of a plant-based diet and lifestyle.
In 2007, at the age of 40, Roll underwent a dramatic lifestyle change and adopted a plant-based diet. He began training for endurance events and subsequently competed in, and completed, several grueling ultra-endurance events, including the iconic Eco-Challenge adventure race and the Ultraman World Championships. Roll's athletic accomplishments at a relatively advanced age, combined with his plant-based diet, caught the attention of media and public.
In addition to his athletic achievements, Roll is also an author, having written two books: "Finding Ultra: Rejecting Middle Age, Becoming One of the World's Fittest Men, and Discovering Myself" and "The Plantpower Way: Whole Food Plant-based Recipes and Guidance for The Whole Family". He also hosts "The Rich Roll Podcast", one of the most popular and influential health and wellness podcasts, featuring interviews with notable figures in the plant-based, wellness and fitness communities.
Roll is also known for his public speaking and has spoken at events and venues such as SXSW, Google, and many more. He shares his message of the power of a plant-based diet and a healthy lifestyle, inspiring people to make positive changes in their own lives. He is a strong advocate of living a sustainable and environmentally conscious lifestyle as well.
Overall, Rich Roll is known as a multi-talented individual, with a strong emphasis on health and wellness, plant-based nutrition, and endurance athletics, and has been able to inspire a wide audience through his athletic accomplishments, writing, podcasting, and public speaking.

Rich

Najmieh Batmanglij was born and raised in Iran. During her childhood, her mother wouldn't allow her in the kitchen. "Concentrate on your education," she would say. "There will be plenty of time for you to cook later in life." Najmieh came to America in the 1960s to study at university and would cook Persian food with fresh local produce using recipes sent by her mother in letters.&nbsp;
Her housemates loved the food she made and encouraged her to cook. Little did she know that the American food revolution had just begun. Later, when Najmieh returned to Iran with her master's degree in education, her mother welcomed her into the kitchen and started working with her.
At the end of 1979, as the Iranian Revolution took a more fundamentalist turn, Najmieh and her husband fled to France, where their first son Zal was born. It was in France that Najmieh decided to follow her passion for cooking. With the help of her friends and neighbors, she wrote her first cookbook, Ma Cuisine d'Iran. In 1983 she and her husband emigrated to America, where she gave birth to their second son, Rostam, and wrote her first book in English, Food of Life.
Najmieh has spent the past 35 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. She has been hailed as "the guru of Persian cuisine" by The Washington Post. Her Food of Life was called "the definitive book on Iranian cooking" by the Los Angeles Times.
The New York Times selected her Silk Road Cooking as one of the ten best vegetarian cookbooks of 2004. Her book From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the best wine history book of 2007. Najmieh is a member of Les Dames d'Escoffier and lives in Washington, DC, where she teaches Persian cooking and consults with restaurants around the world.

Najmieh

Mark Bittman is a journalist, author, and cook known for focusing on simple, healthy cooking. He began his career as a food writer for The New York Times in the late 1980s, where he wrote a weekly column called "The Minimalist" that focused on easy, flavorful recipes using minimal ingredients. He became the paper's lead food writer and has written over 1,000 articles for the Times.
In addition to his work at the Times, Bittman has also published several cookbooks, including "How to Cook Everything" and "How to Cook Everything Vegetarian," which have become popular guides for home cooks. He has also appeared as a guest on several television shows, including "The Today Show" and "Good Morning America," and has been a guest judge on "Top Chef."
Bittman is known for his emphasis on using whole, unprocessed foods in his cooking and for his advocacy of plant-based diets to promote health and sustainability. He has been a vocal critic of factory farming and the overuse of antibiotics in agriculture and has written extensively on these issues. In 2012, he published a book called "VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...For Good," which encourages people to eat a plant-based diet before 6 p.m. and then eat whatever they want for dinner.
Bittman is also a strong advocate for food policy reform and has written about issues such as food waste, food insecurity, and the need for better nutrition education in schools. He has been a guest speaker at conferences and events on these topics and has testified before Congress on food policy issues.
Mark Bittman has also been active in the food and nutrition industry. He has been a guest speaker at many events and conferences. He has also been invited to speak at universities and colleges on food policy, nutrition, and sustainability. He has also been a guest lecturer at several culinary schools and has taught cooking classes to both professional and home cooks.
In addition to his work as a journalist and cookbook author, Bittman has also been a consultant to several food companies and organizations, helping them to develop healthier and more sustainable products. He has also been an advisor to several non-profit organizations focused on food and agriculture, such as the Stone Barns Center for Food and Agriculture and the James Beard Foundation.
Bittman has received several awards and honors for his work in the food industry, including the James Beard Foundation Award for Best Newspaper Column in 1999 and the James Beard Foundation Leadership Award in 2013. In addition, he has been named one of the "50 Most Influential People in Food" by Food &amp; Wine magazine and one of the "125 Most Influential People in the American Food World" by Gourmet magazine.
In recent years, Bittman has continued to write, publish and consult. He also has a YouTube channel where he shares his cooking knowledge and tips and continues advocating for food policy reform and sustainable agriculture.

Mark

Matthew Walker is a neuroscientist and professor of psychiatry at the University of California, Berkeley. He began his career in sleep research as a graduate student at the University of Edinburgh in Scotland. He then completed a postdoctoral fellowship at the University of California, Berkeley, where he eventually became a faculty member. He has been a professor at UC Berkeley since 1998 and is currently at the Center for Human Sleep Science Director.
He has published numerous research papers in scientific journals on sleep, and has been awarded several grants for his research. Some notable examples include:
<ul>
<li>The Sleep Research Society's Young Investigator Award (2003): Given to young investigators who have made significant contributions to the field of sleep research.</li>
<li>The American Academy of Sleep Medicine's Nathaniel Kleitman Distinguished Service Award (2011): Given to individuals who have made outstanding contributions to the field of sleep medicine.</li>
<li>The National Sleep Foundation's Lifetime Achievement Award (2016): Given to individuals who have made significant contributions to the field of sleep research throughout their careers.</li>
</ul>
In addition to these awards, he has received several grants to support his research and has been recognized by his peers as a leading expert in the field of sleep research. He has published numerous research papers in scientific journals, many of which have been highly cited, and has been invited to speak at conferences and other events worldwide.
Matthew Walker is also a highly sought-after speaker and has given numerous talks and lectures on the importance of sleep and the impact of sleep deprivation on human health.

Matthew

Yotam Ottolenghi is a chef, cookbook author, and restaurateur from Israel. He is known for his flavorful, vegetable-forward cooking and his unique fusion of Middle Eastern and Mediterranean flavors. Ottolenghi has written several cookbooks, including "Ottolenghi: The Cookbook" and "Plenty," which have become bestsellers and garnered critical acclaim. He also owns and operates a group of restaurants in London, England, under the name Ottolenghi.
He began his culinary career as a pastry chef in London, working in various restaurants before becoming head pastry chef at The Capital Hotel. He then transitioned to savory cooking and started working at London's famous Petrus under Marcus Wareing.
In 2002, he started his own catering company and began writing a column for The Guardian, where he shared his recipes and cooking techniques.
In 2008, he published his first cookbook, "Ottolenghi: The Cookbook" which became a bestseller, followed by several others: "Plenty," "Plenty More," "Nopi," "Sweet" and "SIMPLE."
He also owns and operates a group of restaurants in London, Ottolenghi, which has been well acclaimed for their innovative, Middle Eastern, and Mediterranean cuisine.
Ottolenghi has been featured in many Food magazines and TV shows and has been invited to give talks, master classes, and workshops around the world. He has also been awarded several accolades, such as GQ Food and Drink Awards and James Beard Foundation Awards.

Yotam

Jocko Willink is an American retired Navy Seal officer, author, podcaster, and public speaker. He is best known for his involvement in the Battle of Ramadi, his success in the Navy SEALs, and his leadership philosophy, which is based on discipline, hard work, and respect for others.
Willink was born in Easton, Pennsylvania, on September 8, 1971. He joined the Navy in 1990 and, after graduating from Basic Underwater Demolition/SEAL (BUD/S) training, was assigned to SEAL Team 3. During his service in the Navy, Willink completed multiple deployments to Iraq and Afghanistan and was eventually assigned to Task Unit Bruiser, the most decorated special operations unit of the Iraq War. During the Battle of Ramadi, Willink and his team helped to clear the city of insurgent forces, and their exemplary performance earned them the Navy Cross.
Willink retired from the Navy in 2010 and soon after began to share his leadership philosophy. He has authored several books, including Extreme Ownership, Leadership Strategy and Tactics, and Way of the Warrior Kid, as well as co-hosting the popular podcast Jocko Podcast.
Willink is also a respected public speaker, giving talks all over the world on topics such as leadership, discipline, and team building. He is a sought-after keynote speaker for both corporate and military events.
Willink is an advocate for physical and mental fitness, often speaking about the importance of proper nutrition and exercise. He also encourages people to push themselves and strive to become the best versions of themselves.
Willink is a highly respected figure in the military and business worlds, and his words have been an inspiration to many. His leadership philosophy is one that emphasizes discipline, hard work, and respect for others, and these values are ones that have served him well throughout his career.

Jocko

The success of the 5/3/1 Method has been nothing short of extraordinary. For the 3 years, the response to this simple but brutally effective training system has been overwhelming. This is because it works. And works for just about anyone willing to put in the discipline and work that getting stronger requires—elite-level lifters to absolute beginners have all used the 5/3/1 Method; the basic tenets of strength training have and will never change. Big exercises, constant progress, and personal records will never go out of style.

Mark Bell is an American powerlifter and entrepreneur prominently featured in the 2008 documentary Bigger, Stronger, Faster. The film, directed by his brother Chris, took an objective look at steroid use in the world of professional bodybuilding and powerlifting. Mark Bell has been a part of the powerlifting community since he was 11 years old and has since established himself as one of the best in the business.
Mark Bell is the founder of both POWER Magazine and the Super Training Gym. He is also the inventor of the highly acclaimed weightlifting accessory, the Sling Shot. He has trained and mentored many aspiring powerlifters, including Peter Kirkbride.
Mark Bell had a successful competitive career in powerlifting and held multiple records in the sport. He won the IPF World Championships in 2001 and the USPF National Powerlifting Championships in 1997 and was the first man to squat over 900 pounds in a full meet. His record-breaking lifts have earned him the nickname “The King of Squats.”
Mark Bell has also had an interesting career outside of powerlifting. He has spent time as a professional wrestler, earning the nickname “Smelly.” He is also an accomplished entrepreneur and has successfully marketed his brand of fitness products.
Mark Bell is an inspiration to powerlifters and athletes around the world. He has pushed the boundaries of what is possible and has shown that dedication, hard work, and passion can lead to success.

Mark Rippetoe

Dave Tate

Louie Simmons

Dan John

Christian Thibaudeau

In 5/3/1, Jim Wendler emphasizes the importance of simplicity in workout routines. He believes that keeping your workout simple and consistent can lead to significant improvements. So, if you're tired of complicated workout plans, you might want to check out this book.

The Importance of Simplicity

Wendler's book introduces the concept of the progressive overload principle. This principle suggests that gradually increasing the amount of weight and stress on your body during workouts can lead to strength gains. If you're looking to increase your strength, you should definitely explore this concept.

Progressive Overload Principle

The book is named after Wendler's unique 5/3/1 training method. This method involves lifting weights at 5 reps, 3 reps, and 1 rep over different weeks. It's a unique approach that you might find interesting if you're looking for a new workout routine.

The 5/3/1 Training Method

Rest and recovery are often overlooked aspects of fitness. However, in 5/3/1, Wendler highlights their importance. He suggests that taking adequate rest between workouts is crucial for muscle growth and avoiding injuries. If you've been pushing yourself too hard, you might want to look into this.

Importance of Rest and Recovery

One of the key takeaways from 5/3/1 is the importance of consistency. Wendler believes that consistent effort, rather than sporadic bursts of activity, leads to sustainable progress. If you're struggling to see results from your workouts, this book might provide the motivation you need to stay consistent.

Consistency is Key

5/3/1

Jim Wendler is the creator and author of the 5/3/1 Training Program. Millions of athletes and lifters of all ages and abilities have used this program. Jim played football and graduated from the University of Arizona, where he was a three-time letter winner. He went on to squat 1000 pounds in competition and is an accomplished Elite Lifter with a 2,375-pound total.&nbsp;
He has coached high school, and collegiate athletes, trained general populations and spoken globally on the topics of strength training, conditioning, fat loss, performance, and program design. However, his greatest success is his ability to simplify the complexities of strength training into templates so that anyone can apply them and achieve their goals.

Jim Wendler

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5/3/1

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5/3/1

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