April 8, 2025 • 9 mins
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Jimmy, good morning.
Speaker 2 (00:01):
Hey, thanks for having me.
Speaker 1 (00:03):
I don't know what's wrong with our show. We're just
getting all the eaters this theme.
Speaker 3 (00:08):
Well, we at the beginning of the week, we started
by eating Kaream bus Alan and he's your buddy, which
you because we ate like the foot long but you
ate the meat along.
Speaker 2 (00:20):
Yeah, he actually came and did his I think it
was actually after he was on here, come and did
his first ever food challenge with me at Kenilworth Bakery
and Sunny Coast.
Speaker 1 (00:27):
How did that happen?
Speaker 3 (00:28):
So he's with us, he'd eating a cream bum and
then he just jumped the car and did the challenge.
Speaker 2 (00:31):
It warm up, Yeah, he was just warming up. I
guess he did really well too. He finished like not
a lot of people finished that well.
Speaker 1 (00:37):
So we saw we saw that.
Speaker 3 (00:38):
We were like, oh he was with us and then
with you, and we were like, well, we better get
you in and give me time to thank you. So
what was that like trying to eat that much cream
bun and what was the timing and what's the rules
for that?
Speaker 2 (00:48):
So with that one, it's it's actually really cheap. It's
twenty five bucks and you just got to finish at
one sitting.
Speaker 4 (00:54):
So it's not a time.
Speaker 2 (00:55):
This is one of the few that actually aren't timed, right,
that's just one sitting, so if you want to sit
there all days, leave the table.
Speaker 3 (01:01):
Okay, And you both did it.
Speaker 1 (01:05):
Yes, yeah, he did it.
Speaker 2 (01:07):
Really. I think you did like in twelve minutes or something,
which is really really good.
Speaker 1 (01:11):
I believe it.
Speaker 2 (01:12):
Yeah, he did really well. I mean I've I've got
a lot of experience with this sort of stuff, so
like I think it's like just under four but like
I've done this slow.
Speaker 4 (01:18):
You hate that thing in four minutes.
Speaker 2 (01:19):
Yeah, but yeah, this is in saying that I'm proud
of him because that's the first one, whereas me, it's
sort of like, you know, it's my wheelhouse. I guess
you know.
Speaker 3 (01:26):
Well, let's unpack you Jimmy. So when did you start
food challenges and why?
Speaker 2 (01:31):
Probably like eighteen months ago as a as a bit
of a joke actually just as something to do. I
just left boxing sort of needs like a different Yeah,
get back with the boxing. Like I could never eat
as much as I wanted because I keep my weight down.
So as soon as that was done, I was like,
I can finally give this a go. Because I don't
have to worry about like missing weight.
Speaker 5 (01:51):
Yeah.
Speaker 2 (01:51):
I did a few like mic around challenges, absolutely got
smoked and even come close to finishing them. But I
was like, there's got to be like a science behind this,
and it gives me something to work towards because now
I'm not boxing, I've got all this free time that
I was doing training. So yeah, then I just like
got on got on Google and was like, how do
I get better at food challenges?
Speaker 5 (02:08):
Any of those guys that you were talking to or
competing against, did you ask them?
Speaker 4 (02:12):
So? How do you do that? And then they gave
you some secrets to start with.
Speaker 5 (02:15):
Yeah.
Speaker 2 (02:15):
So I don't really do like the competitive eating against
other people. I just do like restaurant challenges. But I
definitely did reach out on social media to other like
restaurant challenges, and I was like, bro, you're so much
better than me, like how do you do this? And
because it is what it is, like, everyone's sort of
like yeah, man, like because we all start somewhere, everyone
is super accommodating, like heah, all.
Speaker 1 (02:34):
Right, well what are some of the tips for anyone
listening right now? That's like when I grow up, I
want to do food challenges for a litt bit.
Speaker 2 (02:40):
Definitely start like start small. A lot of people are like, oh,
you know a three killer burger challenge, I'm just going
to do that, But like it's sort of like a
muscle Like you wouldn't just go into the gym and go,
I'm gonna bench press one hundred and fifty kilos. You'd
like work your way up. Your stomach does stretch over
time the more you like practice stretching it. I guess
so for yours food challenge, if it's like three kilos,
(03:02):
like it's, it's probably big, and it's probably going to
give you a bad experience and then you probably never
want to do another one again. You start, I think
like you know, if you if you go there and
then you're like, you know, you're throwing up in the
first few minutes, or like ye make yourself really cruel.
You sort of think I'll never get.
Speaker 4 (03:18):
Good at this.
Speaker 2 (03:19):
It's just too much, too quick.
Speaker 3 (03:20):
Yeah, so how did you start? Did you be like
eats like something big every day or did.
Speaker 2 (03:25):
You do it with Yeah, it's more like like started
doing like big, like my last meal of the day
would be bigger. So I slowly increase the volume of that,
like more vegetables and then like you know, soda water.
But it got to the point where it like two
lids of veggies with a steak and like three liters
of soda water for the last meal, just to get
your stomach stretching, but also not like getting super fat.
Speaker 5 (03:45):
How do you balance that? Like, seriously, you can tell
you work out, right, So.
Speaker 4 (03:51):
Do you think you do? You have to do that?
Speaker 2 (03:54):
Yeah, look so much, so much cardio and like so
much dieting when like people laughing, I say, I eat
really well, but when I'm not doing food challenges, my
diet is like literally just whole foods, like pretty much
like I don't really go out to dinner. I don't
really eat fast food because my job is to eat
fast food.
Speaker 4 (04:12):
So it's sort of, yeah, eat fast food fast.
Speaker 3 (04:16):
The next thing is what challenges if you done the coast,
Because yesterday we're like we opened up the phones, We're like,
what food challenges are there?
Speaker 1 (04:22):
And we've got no calls done around.
Speaker 2 (04:24):
So there's a really good one in the ring. It's
like a smoked meat platter at the butt Hut. It's
called actually So that's really good. And there's also in
Surface Paradise at Longboards called the Yeah.
Speaker 4 (04:36):
The Blastard.
Speaker 2 (04:37):
So if you guys ever want to join in for
a challenge, I'm sure they would get a saw down
for because that's a that's a real epic burger thing too.
Speaker 5 (04:42):
And it could could someone eat that that hasn't had training,
do you think?
Speaker 2 (04:46):
I feel like that would be a fun one to do,
like as a team. So, like, you know, if you
wanted to like split that in half and be like,
all right, we're going to go half each, because it's
about one point six killers. So I feel like if
two of two of you gave it to go, I
feel like that's a good starter size about eight hundred
grams and it looks really cool too.
Speaker 1 (05:01):
Would you do it with us?
Speaker 4 (05:02):
Absolutely? Yeah, two of us against you, Yes, let's do it.
Speaker 2 (05:06):
I'm not I'm not worried about her.
Speaker 4 (05:10):
I'm worried about me. I've seen ok.
Speaker 3 (05:16):
Apparently I'd been wanting to be hot my whole life,
and I didn't become hot until I shoved a cream
but down my neck.
Speaker 4 (05:21):
How you did it?
Speaker 1 (05:24):
Doing it all wrong?
Speaker 3 (05:25):
Okay, so there's two, there's no others on the coast.
You've done I'm sure they will be disappointed. We're a
tourist in town. Wouldn't it be like the biggest burrito?
Speaker 5 (05:32):
Yeah?
Speaker 2 (05:33):
I think there are ones, but they're like seasonal. Like
at this very moment, I don't believe I could be like.
Speaker 1 (05:38):
Well that would have been why no one writing pickling?
Speaker 4 (05:41):
Cool?
Speaker 2 (05:42):
He has one?
Speaker 1 (05:42):
Okay, yes, you know when g you have something too.
Speaker 2 (05:46):
I'm not sure if the pickle still does have it,
but if it does, I actually did. It's like a massive, big, tall,
big tower burg and it's like I think it's like
ten minutes or eight minutes or something, but that would
really really good.
Speaker 4 (05:57):
How did you go for time with that? Yeah?
Speaker 2 (05:59):
I got it, got it down time.
Speaker 4 (06:00):
So just so could you go In the States, they're
eating the hot dogs.
Speaker 2 (06:04):
Oh that's like, you know, if I'm playing like backyard basketball,
those boys are like Kobe Oh levels. As far as stretching,
Oh man, I think my capacity at the moment's like
probably three and a half kilos, and those guys in
ten minutes can eat like eight.
Speaker 3 (06:20):
I'm so intrigued by this, the fact that you can
actually you're equating your food eating, which I just see.
It's fun and crazy and you're putting it down to
a science.
Speaker 1 (06:28):
You know, exactly how much you can eat. This is competitive.
Eating is a thing.
Speaker 2 (06:32):
Yeah yeah, And like a lot of what I do
is more the challenges. But the actual guys that do it,
like for an actual competition, like they they go well
above and beyond them what I do.
Speaker 4 (06:42):
They're training all the time.
Speaker 2 (06:43):
Oh yeah, they even do like you know, they train
their jaws and their stomach capacity and they even train
different liquids with different foods for different competitions. So like
when it's there like full time professional job, because it's
like a full sport in America, they take it like
it's their bill and end or.
Speaker 4 (06:58):
Can you can they die?
Speaker 2 (06:59):
I mean I think it could die from everything, right,
I know, but someone doing But now I asked my
doctor about this and he was like, it's just like
when I used to do boxing. He said, the best
way you can do it, like sorry, the healthiest way
to do it would be to stop, he said, But
there is definitely ways you can want to do health
and all these guys that do the competition they are
very health conscious, which is surprising. But if you look
(07:20):
at those competitions, a lot of them, if not most
of them are quite slim because I think if you're
not very healthy to counterbalance the you know, the binge
eating or what you know, the force eating, you could
be unhealthy. So I think you've got to really focus
on all your other health metrics.
Speaker 3 (07:34):
Okay, what do you want to do with your life?
Like what's your dream now?
Speaker 2 (07:38):
I absolutely love just interacting with people and traveling around
sort of things. So I've just actually bought a van
to travel around the whole of Australia and do like
different food content and food challenges. So like, long term,
I would just love to keep doing what I'm doing,
but just incorporate like a bit more like travel content
as well, and just just taking.
Speaker 4 (07:54):
Over the world.
Speaker 5 (07:55):
Would like to see that, I reckon because you're seeing
different parts of Australia for sure.
Speaker 4 (07:59):
For sure.
Speaker 2 (08:00):
I think as well, like when people think about Australia,
they don't necessarily think about the smaller places. It's really
easy to just think, you know, like Sydney, Harbor Bridge
Opera House, but you don't really think about like you know,
the Childers or even some of the smaller places in Goldie,
like people just think surfers. There's a lot of really
nice places in Gold Coasts that probably don't get a
mention either.
Speaker 3 (08:18):
That's right, So you're trying to attract them with the food.
Are you making money out of this? Now, you're making
it a career.
Speaker 2 (08:23):
Yeah, yeah, so slowly but surely. Unfortunately, with like Australian
social media, we don't get paid via like TikTok or Instagram,
so it's like paid collaborations where we make our money.
But YouTube you can make money from that. So also
I'm trying to lean a bit more into like long
form content as well sort of things. So yeah, so
slowly but surely. But no, it's super fun. I'm so lucky.
Speaker 1 (08:42):
It's so much energy. You're a joy to be here.
Speaker 2 (08:44):
Thank you. I appreciate that.
Speaker 1 (08:45):
I want to eat something with you.
Speaker 4 (08:48):
I was worry what you're going to say then about Well,
thank you.
Speaker 1 (08:55):
So much for joining us. Maybe we go to this
burger today?
Speaker 4 (08:57):
Yeah, let me know.
Speaker 5 (08:58):
If they do it, we should do it, two of us, Like,
so we what is it all together?
Speaker 4 (09:03):
In size?
Speaker 2 (09:03):
So I think the whole challenge together is like one
point eight kilograms, but it's like a big burger and fries.
Speaker 4 (09:09):
It's it's the size of the basketball. It's yeah one.
Speaker 1 (09:12):
Okay, I'm out.
Speaker 2 (09:14):
But it's a tasty basketball.
Speaker 5 (09:16):
Yeah alright, yeah, we should try it.
Speaker 4 (09:19):
It doesn't matter if we fail each it's all right.
Speaker 1 (09:22):
I don't fail.
Speaker 4 (09:23):
It's in my shoes for a while, all right.
Speaker 1 (09:26):
Well, look, thank you so much for joining us to me.
We might have an off air chat
Speaker 2 (09:31):
Having me appreciate it.
Jimmy, good morning.
Speaker 2 (00:01):
Hey, thanks for having me.
Speaker 1 (00:03):
I don't know what's wrong with our show. We're just
getting all the eaters this theme.
Speaker 3 (00:08):
Well, we at the beginning of the week, we started
by eating Kaream bus Alan and he's your buddy, which
you because we ate like the foot long but you
ate the meat along.
Speaker 2 (00:20):
Yeah, he actually came and did his I think it
was actually after he was on here, come and did
his first ever food challenge with me at Kenilworth Bakery
and Sunny Coast.
Speaker 1 (00:27):
How did that happen?
Speaker 3 (00:28):
So he's with us, he'd eating a cream bum and
then he just jumped the car and did the challenge.
Speaker 2 (00:31):
It warm up, Yeah, he was just warming up. I
guess he did really well too. He finished like not
a lot of people finished that well.
Speaker 1 (00:37):
So we saw we saw that.
Speaker 3 (00:38):
We were like, oh he was with us and then
with you, and we were like, well, we better get
you in and give me time to thank you. So
what was that like trying to eat that much cream
bun and what was the timing and what's the rules
for that?
Speaker 2 (00:48):
So with that one, it's it's actually really cheap. It's
twenty five bucks and you just got to finish at
one sitting.
Speaker 4 (00:54):
So it's not a time.
Speaker 2 (00:55):
This is one of the few that actually aren't timed, right,
that's just one sitting, so if you want to sit
there all days, leave the table.
Speaker 3 (01:01):
Okay, And you both did it.
Speaker 1 (01:05):
Yes, yeah, he did it.
Speaker 2 (01:07):
Really. I think you did like in twelve minutes or something,
which is really really good.
Speaker 1 (01:11):
I believe it.
Speaker 2 (01:12):
Yeah, he did really well. I mean I've I've got
a lot of experience with this sort of stuff, so
like I think it's like just under four but like
I've done this slow.
Speaker 4 (01:18):
You hate that thing in four minutes.
Speaker 2 (01:19):
Yeah, but yeah, this is in saying that I'm proud
of him because that's the first one, whereas me, it's
sort of like, you know, it's my wheelhouse. I guess
you know.
Speaker 3 (01:26):
Well, let's unpack you Jimmy. So when did you start
food challenges and why?
Speaker 2 (01:31):
Probably like eighteen months ago as a as a bit
of a joke actually just as something to do. I
just left boxing sort of needs like a different Yeah,
get back with the boxing. Like I could never eat
as much as I wanted because I keep my weight down.
So as soon as that was done, I was like,
I can finally give this a go. Because I don't
have to worry about like missing weight.
Speaker 5 (01:51):
Yeah.
Speaker 2 (01:51):
I did a few like mic around challenges, absolutely got
smoked and even come close to finishing them. But I
was like, there's got to be like a science behind this,
and it gives me something to work towards because now
I'm not boxing, I've got all this free time that
I was doing training. So yeah, then I just like
got on got on Google and was like, how do
I get better at food challenges?
Speaker 5 (02:08):
Any of those guys that you were talking to or
competing against, did you ask them?
Speaker 4 (02:12):
So? How do you do that? And then they gave
you some secrets to start with.
Speaker 5 (02:15):
Yeah.
Speaker 2 (02:15):
So I don't really do like the competitive eating against
other people. I just do like restaurant challenges. But I
definitely did reach out on social media to other like
restaurant challenges, and I was like, bro, you're so much
better than me, like how do you do this? And
because it is what it is, like, everyone's sort of
like yeah, man, like because we all start somewhere, everyone
is super accommodating, like heah, all.
Speaker 1 (02:34):
Right, well what are some of the tips for anyone
listening right now? That's like when I grow up, I
want to do food challenges for a litt bit.
Speaker 2 (02:40):
Definitely start like start small. A lot of people are like, oh,
you know a three killer burger challenge, I'm just going
to do that, But like it's sort of like a
muscle Like you wouldn't just go into the gym and go,
I'm gonna bench press one hundred and fifty kilos. You'd
like work your way up. Your stomach does stretch over
time the more you like practice stretching it. I guess
so for yours food challenge, if it's like three kilos,
(03:02):
like it's, it's probably big, and it's probably going to
give you a bad experience and then you probably never
want to do another one again. You start, I think
like you know, if you if you go there and
then you're like, you know, you're throwing up in the
first few minutes, or like ye make yourself really cruel.
You sort of think I'll never get.
Speaker 4 (03:18):
Good at this.
Speaker 2 (03:19):
It's just too much, too quick.
Speaker 3 (03:20):
Yeah, so how did you start? Did you be like
eats like something big every day or did.
Speaker 2 (03:25):
You do it with Yeah, it's more like like started
doing like big, like my last meal of the day
would be bigger. So I slowly increase the volume of that,
like more vegetables and then like you know, soda water.
But it got to the point where it like two
lids of veggies with a steak and like three liters
of soda water for the last meal, just to get
your stomach stretching, but also not like getting super fat.
Speaker 5 (03:45):
How do you balance that? Like, seriously, you can tell
you work out, right, So.
Speaker 4 (03:51):
Do you think you do? You have to do that?
Speaker 2 (03:54):
Yeah, look so much, so much cardio and like so
much dieting when like people laughing, I say, I eat
really well, but when I'm not doing food challenges, my
diet is like literally just whole foods, like pretty much
like I don't really go out to dinner. I don't
really eat fast food because my job is to eat
fast food.
Speaker 4 (04:12):
So it's sort of, yeah, eat fast food fast.
Speaker 3 (04:16):
The next thing is what challenges if you done the coast,
Because yesterday we're like we opened up the phones, We're like,
what food challenges are there?
Speaker 1 (04:22):
And we've got no calls done around.
Speaker 2 (04:24):
So there's a really good one in the ring. It's
like a smoked meat platter at the butt Hut. It's
called actually So that's really good. And there's also in
Surface Paradise at Longboards called the Yeah.
Speaker 4 (04:36):
The Blastard.
Speaker 2 (04:37):
So if you guys ever want to join in for
a challenge, I'm sure they would get a saw down
for because that's a that's a real epic burger thing too.
Speaker 5 (04:42):
And it could could someone eat that that hasn't had training,
do you think?
Speaker 2 (04:46):
I feel like that would be a fun one to do,
like as a team. So, like, you know, if you
wanted to like split that in half and be like,
all right, we're going to go half each, because it's
about one point six killers. So I feel like if
two of two of you gave it to go, I
feel like that's a good starter size about eight hundred
grams and it looks really cool too.
Speaker 1 (05:01):
Would you do it with us?
Speaker 4 (05:02):
Absolutely? Yeah, two of us against you, Yes, let's do it.
Speaker 2 (05:06):
I'm not I'm not worried about her.
Speaker 4 (05:10):
I'm worried about me. I've seen ok.
Speaker 3 (05:16):
Apparently I'd been wanting to be hot my whole life,
and I didn't become hot until I shoved a cream
but down my neck.
Speaker 4 (05:21):
How you did it?
Speaker 1 (05:24):
Doing it all wrong?
Speaker 3 (05:25):
Okay, so there's two, there's no others on the coast.
You've done I'm sure they will be disappointed. We're a
tourist in town. Wouldn't it be like the biggest burrito?
Speaker 5 (05:32):
Yeah?
Speaker 2 (05:33):
I think there are ones, but they're like seasonal. Like
at this very moment, I don't believe I could be like.
Speaker 1 (05:38):
Well that would have been why no one writing pickling?
Speaker 4 (05:41):
Cool?
Speaker 2 (05:42):
He has one?
Speaker 1 (05:42):
Okay, yes, you know when g you have something too.
Speaker 2 (05:46):
I'm not sure if the pickle still does have it,
but if it does, I actually did. It's like a massive, big, tall,
big tower burg and it's like I think it's like
ten minutes or eight minutes or something, but that would
really really good.
Speaker 4 (05:57):
How did you go for time with that? Yeah?
Speaker 2 (05:59):
I got it, got it down time.
Speaker 4 (06:00):
So just so could you go In the States, they're
eating the hot dogs.
Speaker 2 (06:04):
Oh that's like, you know, if I'm playing like backyard basketball,
those boys are like Kobe Oh levels. As far as stretching,
Oh man, I think my capacity at the moment's like
probably three and a half kilos, and those guys in
ten minutes can eat like eight.
Speaker 3 (06:20):
I'm so intrigued by this, the fact that you can
actually you're equating your food eating, which I just see.
It's fun and crazy and you're putting it down to
a science.
Speaker 1 (06:28):
You know, exactly how much you can eat. This is competitive.
Eating is a thing.
Speaker 2 (06:32):
Yeah yeah, And like a lot of what I do
is more the challenges. But the actual guys that do it,
like for an actual competition, like they they go well
above and beyond them what I do.
Speaker 4 (06:42):
They're training all the time.
Speaker 2 (06:43):
Oh yeah, they even do like you know, they train
their jaws and their stomach capacity and they even train
different liquids with different foods for different competitions. So like
when it's there like full time professional job, because it's
like a full sport in America, they take it like
it's their bill and end or.
Speaker 4 (06:58):
Can you can they die?
Speaker 2 (06:59):
I mean I think it could die from everything, right,
I know, but someone doing But now I asked my
doctor about this and he was like, it's just like
when I used to do boxing. He said, the best
way you can do it, like sorry, the healthiest way
to do it would be to stop, he said, But
there is definitely ways you can want to do health
and all these guys that do the competition they are
very health conscious, which is surprising. But if you look
(07:20):
at those competitions, a lot of them, if not most
of them are quite slim because I think if you're
not very healthy to counterbalance the you know, the binge
eating or what you know, the force eating, you could
be unhealthy. So I think you've got to really focus
on all your other health metrics.
Speaker 3 (07:34):
Okay, what do you want to do with your life?
Like what's your dream now?
Speaker 2 (07:38):
I absolutely love just interacting with people and traveling around
sort of things. So I've just actually bought a van
to travel around the whole of Australia and do like
different food content and food challenges. So like, long term,
I would just love to keep doing what I'm doing,
but just incorporate like a bit more like travel content
as well, and just just taking.
Speaker 4 (07:54):
Over the world.
Speaker 5 (07:55):
Would like to see that, I reckon because you're seeing
different parts of Australia for sure.
Speaker 4 (07:59):
For sure.
Speaker 2 (08:00):
I think as well, like when people think about Australia,
they don't necessarily think about the smaller places. It's really
easy to just think, you know, like Sydney, Harbor Bridge
Opera House, but you don't really think about like you know,
the Childers or even some of the smaller places in Goldie,
like people just think surfers. There's a lot of really
nice places in Gold Coasts that probably don't get a
mention either.
Speaker 3 (08:18):
That's right, So you're trying to attract them with the food.
Are you making money out of this? Now, you're making
it a career.
Speaker 2 (08:23):
Yeah, yeah, so slowly but surely. Unfortunately, with like Australian
social media, we don't get paid via like TikTok or Instagram,
so it's like paid collaborations where we make our money.
But YouTube you can make money from that. So also
I'm trying to lean a bit more into like long
form content as well sort of things. So yeah, so
slowly but surely. But no, it's super fun. I'm so lucky.
Speaker 1 (08:42):
It's so much energy. You're a joy to be here.
Speaker 2 (08:44):
Thank you. I appreciate that.
Speaker 1 (08:45):
I want to eat something with you.
Speaker 4 (08:48):
I was worry what you're going to say then about Well,
thank you.
Speaker 1 (08:55):
So much for joining us. Maybe we go to this
burger today?
Speaker 4 (08:57):
Yeah, let me know.
Speaker 5 (08:58):
If they do it, we should do it, two of us, Like,
so we what is it all together?
Speaker 4 (09:03):
In size?
Speaker 2 (09:03):
So I think the whole challenge together is like one
point eight kilograms, but it's like a big burger and fries.
Speaker 4 (09:09):
It's it's the size of the basketball. It's yeah one.
Speaker 1 (09:12):
Okay, I'm out.
Speaker 2 (09:14):
But it's a tasty basketball.
Speaker 5 (09:16):
Yeah alright, yeah, we should try it.
Speaker 4 (09:19):
It doesn't matter if we fail each it's all right.
Speaker 1 (09:22):
I don't fail.
Speaker 4 (09:23):
It's in my shoes for a while, all right.
Speaker 1 (09:26):
Well, look, thank you so much for joining us to me.
We might have an off air chat
Speaker 2 (09:31):
Having me appreciate it.
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