IL DISPACCIO: So what is life like as both a chef and cyclist?
JT: I'm a morning person, so I naturally wake up early. I'd be up at 7, get on the bike at 7:30, get home, walk the dog, and get to work. At first, it sucked. I had no energy, and I was weak. But then I was like, "Ok, let's do it again tomorrow." I started with 30 miles, then 40 miles, and then I was riding with my friend Spencer and doing 70 miles a day at 6:30 am, and then went to work. My competition is with myself because there will always be someone stronger and faster. I want to push myself to be stronger and faster.