20/09/2026
Another week of nailing the basicsš§±
Whether itās building the engine or brakes, we are on the path towards achieving consistency at high intensitiesš
For me, the gym is like a restaurantā¦
Every chef (coach) has access to the same ingredients (equipment) and recipes (plans)š½
The difference between a good and great meal is their understanding of what to use, how much to use, when to use it, and what to leave outāļø
The balance between variety, intensity and volume is what defines a Michelin Star Mealš„
The best know exactly how to structure the menu based on the individualās pallet and appetite on that dayš§
This can only be achieved through years of high-quality experience, identifying patterns and making precise decisions in contextš
In an age where everyone has access to the same information, the role of the practitioner is to filter the noise and prioritise what matters mostāļø
Because humans are complex and constantly changing, requiring care and attention to achieve the best outcomeš