Chef Matthew John Philip Jones

16/03/2026

So next week is the big one. My strength week. After four months of this current macrocycle and changing it up a bit, it’s time to see if it paid off. 100kg for flat bench and close grip for amrap. I want six reps for both.

06/03/2026

01/03/2026

A new series of the chef tales is coming soon. This series I’ve just finished.

26/02/2026

Come this Sunday, we’ll be in March. That’s crazy! The last week of March is when I go for my strength week and I hopefully hit pbs. It’ll be Sumo deadlifts at 154kg for amrap. I’m want to say at least six reps that I’ll get at that weight. Go to failure and who knows, there might be a couple more left in the tank.

20/02/2026

Have to post the downs as well as the ups.

Upper body day schedule
Incline bench 72.5kg 5x5
Flat bench 83.5kg 5x5
Chest supported rows 4 8-10
Preacher curls 4x 8-10

I could tell after the finishing the first set of incline that it was going to be tough. Come to the fifth set and I was right, I grinded out the fifth rep for the other sets but I was done. This is why I don’t put the clips on the bar when benching. So I can get shot of it quick. Flat bench I had to go back to 80kg after the second set. No need to beat myself up about it. S**t happens. I’ve learnt to embrace failure. The over thinking it, is not an option anymore.

Maybe my sleep wasn’t great, I don’t know. G

16/02/2026

Brrrrrrr. It was bloody cold making my way to the gym this morning. Still, the session is done and it went really well.

17/11/2025

07/11/2025

I don’t really do meal prep, never have and I most probably never will. My eating over the last three weeks together with my weight training has been the best that it’s ever been, (meaning it’s been pretty damn clean eating wise). I eat chicken every single day. I usually have this dish with chicken. Having l a steak instead would have been a lovely substitute but the mince does the quick. Packed full of protein.

29/10/2025

Would you destroy this?

26/10/2025

Let’s make affogato coffee.
100ml good vanilla ice cream (that’s why I had, you could have slightly more) put the ice cream into your coffee mug and bring it up the sides of the cup, make a good hole in the centre for your espresso. Place the cup in the freezer to firm up the ice cream. (mine needed longer in there, I was in a rush) make your espresso, I had a double shot. Pour into the centre l, crumble a biscuit on top (I used a bourbon but next time will be with a digestive). Enjoy