In today's Chef André Rush interview, the jacked White House Chef talks about mental health advocacy, defeating negative energy, and surrounding ourselves with people who uplift us.
Chef Rush starts every morning by doing 2,222 pushups and consumes 10,000 calories per day. He thrives on staying productive, expanding positivity, charity work, and role-modeling what it means to be a leader.
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Chef Rush is renowned as one of the top chefs in the United States military and retired as Master Sergeant. His representation of the Army has influenced over 100 new soldiers to join the forces. A member of the United States Culinary Arts Team, he won over 150 medals and trophies.
Chef Andre Rush was the Senior Enlisted Aide to the Superintendent of the United States Military Academy. In this capacity, he served as Senior Aide and advisor for DVQ’s, dignitaries, and high-profile VIPs.
He joined the military as a reservist where he would later switch over to active Army in July of 1993. He has spent time at Fort Stewart, 503 Infantry at Camp Casey Korea, Fort Campbell Kentucky, and Fort Bragg North Carolina.
In September 1996 he served as the Joint and Vice Chief of Staff for eight general officers and four Chief of Staff of the Army over the next three years. Moving to West Point soon after, Chef Rush had the opportunity to work for four Superintendents as well as ASI Finance CMD GO Washington DC. He has also worked in the White House and the Presidential Guest House.
Chef Rush has deployed multiple times and has held a variety of leadership positions to include Senior Advisor, Enlisted Aides, Operational Manager, and Foodservice Manager.
He has served as a hand-to-hand combat trainer to over 1,000 cadets, airmen, soldiers, marines, and civilians. He trained over 10,000 troops in the art of culinary and was called upon Army-wide to assist in teaching other senior and junior aides. He has volunteered his entire career and rendered his services for the Core of cadets for the last 10 years.
Chef Andre Rush holds a Bachelor's degree in Business Management from TUI; an Associate's degree from Culinary Stafford University; and an Associates degree in Hotel Restaurant Management from Central Texas. He is also certified in Household/Estate Management from Starkey International; Sommelier Course from Denver Colorado; CCNA; ACF; and Certified Ice Carver.
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