Latest news with #BFT
Time of India
2 days ago
- Entertainment
- Time of India
Weight loss a problem? Not anymore, says Singapore's top F&B CEOs
Tired of too many ads? Remove Ads Tired of too many ads? Remove Ads Tired of too many ads? Remove Ads Chef Han Liguang of one-Michelin-starred Restaurant Labyrinth at Esplanade Mall began his weight loss efforts in 2022 after reaching 94kg during the pandemic. Motivated by his upcoming wedding, he started managing his diet and running 9km daily, losing 10kg in six real transformation came in 2024 when he hired a personal trainer and reduced his weight to 62kg and body fat to 9.5 per cent. He now aims to bulk up to 75kg with 13 to 15 per cent body read: Fitness through the decades- here's how you can reach your peak fitness level at all ages of your life 'You can exercise every day, but if you don't eat right, you don't lose weight. Or you could lose but still be 'skinny fat', not fit,' Chef Han said in an interview to The Straits follows a strict diet of lean proteins, vegetables, and measured carbs. He avoids heavy sauces and cream-based dishes, and uses his culinary knowledge to plan effective cheat meals. He trains six days a week, including weight training, tennis, swimming, and Shen, 35, co-founder of Laut at Fortune Centre and general manager of Anthology bar, began his fitness journey at 120kg in breakthrough came in late 2024 when he adopted a protein-rich diet, reduced alcohol intake, and completed two eight-week challenges under Body Fit Training (BFT). He now maintains his weight between 95 and 99kg and has reduced his body fat by 16.8 per cent.'When I do go out to eat and drink, I will eat and drink whatever I want. Eating and drinking is my life, I can't stop,' Shen told The Straits read: Warren Buffett's lifestyle at 94 will surprise you: Five cans of coke, Mcdonald's meal and no gym Shen currently attends CrossFit Mobilus five days a week, sometimes fitting in two sessions per meals are centered around high-protein, low-carb items, and he supplements his diet with cardio sessions to maintain energy levels. Shen is preparing for his first Hyrox race on June 29 and plans to compete in Urban Throwdown in Lim, 49, co-founder of The Soup Spoon, aims to reach 50kg by her 50th birthday in October. Her fitness journey began after recovering from foot surgery in January 2024, which addressed a two-year-old started with personal training and transitioned to F45 workouts with her team. She now trains six days a week and includes Hyrox and Zone 2 cardio sessions in her routine.'I want to be the best version of myself and be my own brand ambassador,' Lim told The Straits diet includes protein shakes, yogurt, salads with lean meat, and minimal alcohol. Lim has also developed a line of halal-certified protein-rich chicken fillets for Soup Spoon customers, integrating her personal wellness goals into the read: Fitness freaks discover mind-blowing Apple Watch hack; are you using yours the right way? Colin Chia, 46, co-founder and CEO of Nutmeg Collective, transformed his lifestyle following a heart attack in 2015 and his father's passing in 2021. After years of inconsistent effort, he committed fully in 118kg during the pandemic, he now runs daily, swims, and cycles to maintain his current weight of 87kg, with a goal of 82kg.'I'm not doing this for vanity or the 'Gram. I'm doing it for longevity and for my family,' Chia told The Straits diet includes chicken breast, eggs, and light dinners, with scheduled cheat meals. He shares his progress online to motivate his staff and aims to compete in the Taipei Marathon's half-marathon event in read: A resort in space coming in 2027 with restaurants, gym, and even villas! Here's all about Voyager Station These fitness journeys across Singapore's F&B industry demonstrate that disciplined routines, tailored diets, and community support are key to sustaining wellness while managing culinary careers.
Straits Times
2 days ago
- Lifestyle
- Straits Times
From flab to fab: Constantly surrounded by food and drinks, F&B folks share their fitness journeys
From flab to fab: Constantly surrounded by food and drinks, F&B folks share their fitness journeys SINGAPORE – Never trust a skinny chef, they say. But what about a ripped one who has lost more than 30kg and runs a Michelin-starred establishment? Or a food and beverage (F&B) entrepreneur and mother of two teenagers looking to hit 50kg by her 50th birthday in October? Chef Han Liguang of one-Michelin-starred Restaurant Labyrinth at Esplanade Mall and Ms Anna Lim, founder of The Soup Spoon chain of casual eateries, are part of a growing group of F&B folks who have been on a fitness and weight-loss journey in recent years. 'In our line, people think we are just gluttons and alcoholics,' says Ms Lim, 49, who will be taking part in her first Hyrox competition on June 29 and has been on a mission to inspire both her team and diners to eat and live well. Hyrox is a global fitness racing sport that requires participants to complete 8km of running with eight different functional exercises. Others in the nightlife scene have also been working out to stay healthy. Mr Frank Shen, co-founder of cocktail bar Laut at Fortune Centre, has found his stride in his fitness communities, while Mr Colin Chia, co-founder and chief executive of Nutmeg Collective, is doing it for longevity and his family – at home and work. Here is how their exercise routines and diets have strengthened them physically and mentally to deal with the challenges on the job. Frank Shen, 35, co-founder of cocktail bar Laut at Fortune Centre Mr Frank Shen, co-founder of cocktail bar Laut, at CrossFit Mobilus gym at Clarke Quay. ST PHOTO: GIN TAY His fitness journey may have begun in October 2021, but it was only three years later that Mr Frank Shen started to seriously shed the kilos. Back then, his chiropractor-fiancee Jessie Lim, 36, had signed him up for Body Fit Training (BFT) when he was at his heaviest, about 120kg. BFT offers scientifically backed structured strength and conditioning group training sessions – typically 50 minutes – designed for all fitness levels and suitable for beginners. He joined his first session on an empty stomach and proceeded to vomit three times during the class. He kept going despite not wanting to wake up for the morning classes and not losing much weight, though he felt fitter. In October 2024, his BFT trainer Priscilla Tay recommended that he try an eight-week challenge which required him to stop drinking alcohol, and change his diet to increase protein intake and cut carbs. After doing two gruelling rounds of this challenge, he hit 97kg and now maintains his weight at between 95 and 99kg. His body fat decreased by 16.8 per cent, and he gained 3.6kg of muscle. After completing the challenge, he joined the CrossFit Mobilus gym at Clarke Quay, which his trainer attends too. CrossFit is a high-intensity fitness programme – suited for experienced athletes – incorporating elements from several sports and types of exercise that can include weight-lifting, gymnastics and metabolic conditioning. Mr Shen recalls his first intense workout, which he was unable to complete and left him in pain for the next two days. He was sore to the point of not being able to shower. Now, he is at the gym from Tuesdays to Saturdays, packing in two sessions each day. Before the morning class, he has a protein shake, banana or bread. Lunch is across the road at Rough Guys Co cafe, where he has a salad bowl that includes proteins such as beef, chicken breast or salmon, with edamame or tofu. He then continues with another CrossFit class – which includes weightlifting or gymnastics – then downs another protein shake before heading to work at around 3pm. Steak or chicken breast is his dinner of choice. 'It is about building endurance. Losing weight is the least important thing for me. Am I fitter and stronger – mentally and physically? A lot of things are mind over body,' he says. To balance his high-protein diet of 2,500 calories, he does an extra 30 to 45 minutes of cardio on the Echo bike or with a slow jog. He says: 'There's the misconception that when I go on a diet, I eat a little bit. But the body will not have energy to do what it needs to do. I eat more, but I eat right and I eat clean.' This means that Mr Shen, a self-declared 'sauce person', has learnt to eat food without sauce, which can be high in sugar and sa lt. There is no curry or extra gravy on his economy rice. He also asks for a quarter of the usual portion of rice, along with one vegetable, two styles of eggs and one or two meats. He says: 'The sad truth is that cai fan items already have a lot of sauce. But you don't add even more sauce. I try to order less saucy proteins.' However, if he is out to entertain clients or meet friends for meals, he does not hold back. Mr Shen says: 'When I do go out to eat and drink, I will eat and drink whatever I want. Eating and drinking is my life, I can't stop. If my trainer had said no, I'd say you're not the right person for me.' Having said that, he has cut down from drinking almost every day to about three to four times a week and allows himself to enjoy one to three good meals a week. Mr Frank Shen doing overhead lunges with a 22.5kg dumbbell at CrossFit Mobilus gym. ST PHOTO: GIN TAY Perhaps on a subconscious level, his dietary habits have also influenced his work. Mr Shen, who is also the general manager of Anthology bar in Circular Road and global brand ambassador for Rachelle The Rabbit Meadery, has changed the food menu at Anthology to be more protein-focused. Its elevated hawker food is made from scratch with no monosodium glutamate And he has new milestones to look forward to. He will be competing in his first Hyrox rac e o n June 29, which has required extra training sessions on Sundays and more carb-heavy meals. He has been part of the Hyrox community since 2024 when he was a judge, and was awarded Hypeman of the Year for his enthusiasm cheering the competitors on. Like with BFT, his Hyrox community keeps him going. 'I want to be at the end to cheer for my friends. Everybody's voice is so powerful and if my voice can help to push someone through the last station, it is something that money cannot buy . Everyone is there to push everyone to the next level ,' he adds. Depending on how this competition goes, he is considering joining CrossFit competition Urban Throwdown in September if he can find teammates. After Hyrox, Mr Shen is getting married in July. To stay in shape, he goes running and for spin classes together with Ms Lim. And, this time, he signed them up for Revl Training at its newly opened gym in Serangoon. On their travels, he works out too – with or without Ms Lim . He notes that Bali and Bangkok have nice gyms, and he enjoys attending different styles of classes. 'I'm mentally fitter and stronger, and that helps in the work I do. There is no need to challenge anyone but yourself, based on where you want to be. It is a very personal journey, not to show off but to show up every day,' he says. 'No matter how hungover I am, even if I get through 50 per cent of the class, it is better than nothing. Even if I improve by 1 per cent, it is sustainable in the long run.' Anna Lim, 49, founder of home-grown chain The Soup Spoon The Soup Spoon founder Anna Lim with meals that she would usually eat at her outlet at NUS Central Library. ST PHOTO: GAVIN FOO Singapore has its '30 by 30' food security initiative to meet 30 per cent of nutritional needs locally by 2030. Ms Anna Lim's goal is '50 by 50'. That is, to hit her goal weight of 50kg by October – when she turns 50. Currently, the petite 1.54m-tall 'souperchef' is 52kg, already significantly down from her heaviest weight at 65kg, after she had to halt her exercise regimen when she sprained her left foot during a yoga session in 2021. The former marathon runner, who used to do pilates and yoga, resorted to intermittent fasting for four months. While it took her weight down to 62kg, it was not a sustainable s olution. Somehow, she endured the constant swelling and pain in her sprained foot for two years and got it checked only in October 2023. She saw an orthopaedic surgeon, who said her foot was deformed, and she had to undergo surgery in January 2024. It required breaking the heel, realigning the foot and inserting four screws. After six months of down time, she made a conscious decision to restart her fitness journey at a gym with a personal trainer. After her first session, Ms Lim recalls not being able to make it up the stairs because her knees hurt. Thankfully, this pain disappeared after continuing her workouts for a month. It has been 46 weeks since then and Ms Lim's body fat has gone from 32 per cent to under 19 per cent. On weekdays, after sending her 15-year-old son to school, she would go for an F45 workout at 7.30am and be in the office an hour later as the gym is a short walk away. She started going with four of her staff for the workouts that emphasise a circuit-style, high-intensity, cardio-focused approach for group training. Besides walking 10,000 steps daily, she does weight training three times a week and, in the lead-up to her first Hyrox competition on June 29, has Hyrox training on Sundays. For the competition , she is doing a mixed relay – consisting of two men and two women – so each person does a 2km run and two fitness stations. Her next goal is to enter Hyrox as a solo competitor in November, after her 50th birthday. Ms Anna Lim (foreground) at a recent all-women fitness competition Valkyrie Race. PHOTO: COURTESY OF ANNA LIM She also does Zone 2 running – a tra ining method where one maintains an effort level within 60 to 70 per cent of one's maximum heart rate – which is meant to improve cardio health and is set at a pace that allows one to have a conversation comfortably while running. Recovery, she stresses, is also important. She has gone from sleeping four hours a night to about seven to nine hours. On the food front, Ms Lim kick-starts her day with two shots of coffee, a protein shake, yogurt and berries. Another two shots follow in the office, and lunch is a salad with chicken breast, sweet potatoes, scrambled or hard-boiled eggs and grilled salmon. For snacks, she has baked almonds, along with her final two shots of coffee. Her weakness is chocolate in any form – whether cake or bar. She has, however, c ut out alcoh ol , save for the occasional glass. For the past six months, Ms Lim has been in the research and development stages of perfecting packaged chicken fillets that have been marinated and cooked, which require just reheating in the microwave. She has come up with 10 flavours so far and is looking to launch a few of them for dine-in first at her 30 Soup Spoon outlets. These flavours include Thai-style Nam Jim lemongrass, tandoori-style, mapo Sichuan-style and lime salt and pepper. The halal-certified fillets – steamed, then grilled, complete with grill marks – can be part of salads, soups and tortillas. It has become the default meal for her son and 18-year-old daughter. On developing this product, Ms Lim, whose husband Andrew Chan, 50, is the managing director of The Soup Spoon, says: 'As a person going through the fitness journey, I know that the pain points of meal prep and eating 'clean' food are real. 'I want to be the best version of myself and be my own brand ambassador. I cannot look unhealthy while selling good food promoting health and nutrition.' Indeed, The Soup Spoon brand has been evolving to cater to consumer demands – offering, in addition to soups, sandwiches and salads, other sides such as steamed broccoli and red rice. Ms Lim's personal journey has also influenced her staf f. T hey now have a running club that is active on Mondays and Wednesdays. 'All this didn't happen overnight. I enjoy the process and have become a better person. Working out trains determination and discipli ne – and it translates into work and life. It shows my kids that I show up every day, rain or shine.' Han Liguang, 39, chef-owner of one-Michelin-starred modern-Singaporean Restaurant Labyrinth at Esplanade Mall Chef Han Liguang of Restaurant Labyrinth hits the gym two hours a day, six days a week. ST PHOTO: AZMI ATHNI Probably the most-talked-about body transformation in the foodie scene belongs to chef Han Liguang of Restaurant Labyrinth. Emerging from the pandemic in 2022 at his heaviest weight of 94kg, he cut 10kg for his wedding in the same year. 'I put on a lot of weight during Covid-19, constantly thinking about what to eat, and got lazy. I was not happy as I couldn't even wear my chef's jacket properly. Whenever I sat down, the buttons would burst, so it was time to lose weight.' While his wedding was the initial motivation for the weight loss – achieved through a six-month crash course of managing his diet and running 9km d aily – it drove him to get into better shape even after his big day. When his weight plateaued at 82kg, he decided to engage a personal trainer in January 2024. In 13 months, the 1.71m-tall chef dropped to his leanest 'photo shoot weight' of 62kg and drastically reduced his body fat percentage from 25 to 9.5 percent. Now, he is working towards bulking up to 75kg, balanced with 13 to 15 per cent of body fat. His trainer not only kept him accountable at the gym, but also educated him on nutrition – adjusting his protein, carb and fat intake accordingly when his weight and body fat percentages changed. 'You can exercise every day, but if you don't eat right, you don't lose weight. Or you could lose but still be 'skinny fat', not fit,' says chef Han. Chef Han Liguang's remarkable 13-month transformation under his personal trainer. PHOTO: TRAINEDBYTITUS/INSTAGRAM On his travels, he hits the gym every morning, counts his steps and still indulges in the occasional cheat meal. He was in Turin, Italy, for The World's 50 Best Restaurants awards ceremony on June 19, where he balanced feasting with working out. Restaurant Labyrinth is ranked No. 97 in the 51-100 list of The World's 50 Best Restaurants. Holiday meals with his wife Pamela Tan, 38, a business owner, are better controlled too, with less fine-dining meals and sharing of snacks. The couple have no children. 'I don't have to eat everything on my own. Not every meal has to be a great meal, because then no meal will stand out as great. The snacks become treats and I value that more. 'I appreciate what I eat more and have developed a keener interest in vegetables. I still eat, create and taste.' Back home, chef Han records his weight when he wakes up before hitting the gym for two hours a day, six days a week. Other workouts include playing tennis, walking and swimming. Breakfast is a banana, a slice of bread and a protein sh ake, while lunch is grilled chicken breast as well as rice and egg s f ried with no oil. For dinner, he alternates between prawns and fish. If he has a big meal or event coming up, he avoids carbs for the day and consumes lean protein, vegetables and eggs instead. He adds that his chef experience helps in the planning of his cheat meal s as he understands the recipes of food he consumes and can calculate the portions. For example, he avoids dishes such as lobster bisque because of the cream content, and chooses a tenderloin or striploin cut of beef over the fattier ribeye. He adds: 'I want to show it's doable in the industry, especially when we have so many distractions for food and drink. 'As chefs , we taste our own food, visit restaurants to get inspired, attend and organise collaboration events – how do you build this into a sustainable lifestyle ? A nd it turns out, it is possible.' Colin Chia, 46, co-founder and chief executive of Nutmeg Collective Mr Colin Chia of Nutmeg & Clove bar jogging along Bukit Batok Road. ST PHOTO: MARK CHEONG A few 'wake-up calls' eventually pushed nightlife veteran Colin Chia from his indulgent dining and drinking days to a path of wellness. His life started to revolve around food and alcohol from the age of 18, when he joined hospitality school Shatec to study hotel management. It continued when he joined British multinational alcoholic beverage company Diageo, where travelling for work 75 per cent of the time meant even mor e f easting. 'I really hated myself, but I enjoyed the lifestyle. It was very bad,' admits the 1.85m-tall Mr Chia, who was with Diageo for 12½ years. Over the years, he continued to put on weight. Then, in 2015, he suffered a heart attack and had to undergo surgery to insert three stents. He has 65 per cent of heart muscle remaining and the ordeal affected him mentally as well. While he lost 10kg, from around 110 to 100kg, during the recovery period, he reverted to his old ways soon after. His weight peaked at 118kg during the pandemic. Mr Chia also has multiple health issues including Type A diabetes that was diagnosed in his 20s. When his father died in 2021 from cancer, it got Mr Chia thinking about whether he wanted to continue his unhealthy lifestyle. He started to go for brisk walks and slow jogs three times a week, and managed to lose about 10kg. But it was only in mid-2024 that the switch really flipped, and he decided 'enough is enough'. To spur himself on, the sneaker collector bought a pair of bright pink and purple Asics Superblast shoes at $300 and started jogging around the Bukit Batok HDB estate where he lives. The first pair of Asics Superblast running shoes that kicked off Mr Colin Chia's fitness journey. PHOTO: COLIN CHIA Now, he wakes up at 6.30am, puts on his headphones playing Cantopop hits by Hong Kong singer Jacky Cheung and runs daily from 8am. He hits 5km on Mondays, 8km on Tuesdays and 10km on Wednesdays, and repeats the cycle for the rest of the week. By 9.30am, he returns home to cool down by climbing the staircase and doing lunges and planks at the lift lobby. Due to a recent aggravated knee injury in March, he also includes swimming and stationary cycling in his workouts. His lunch, which he terms rabbit food, comprises chicken breast, hard-boiled eggs and cucumber, while dinner is a light meal of rice or porridge with kana cai (Chinese preserved olives) and salted egg. Already satisfied with his current weight of about 87kg, he aspires to hit his target of 82kg. 'But I can be more lenient on myself. I can go to the hawker centre for a curry puff. I can enjoy nasi padang and prawn noodles on Sundays for my cheat meals. I'm not torturing myself,' says the father of two teenage daughters, aged 17 and 13. He started to record and post his workouts and fitness journey on social media to inspire his 'very unhealthy' team and prove to them that they could, like him, get fit. This includes his team in Bangkok, where he is the co-founder of three bars and the Bangkok Bar Show, a festival which celebrates the city's vibrant cocktail scene. In Singapore, he is co-founder and chief executive of Nutmeg Collective, which runs Nutmeg & Clove, Last Word, Room 0202 and Draft Land Singapore bars in Purvis Street, and Tess Bar & Kitchen in Seah Street. Here, before his crew starts work , Mr Chia ensures they have an early dinner at 3.30pm, followed by a simple supper of noodles, eggs, congee and sandwiches at around midnight. 'Once full, they will not overeat or go somewhere else for more food,' he adds. And while he still has to drink for the job, he has significantly cut down from downing a few bottles a night to just having a few glasses a week. His 2025 goal is to take part in the T aipei Marathon to do a half-marathon in December. 'I'm not doing this for vanity or t he 'Gram. I'm doing it for longevity and for my family – at home and at Nutmeg & Clove.' Eunice Quek is STFood online editor at The Straits Times. She covers all things trending in the food and beverage scene. Check out ST's Food Guide for the latest foodie recommendations in Singapore.
7NEWS
11-06-2025
- Sport
- 7NEWS
Brisbane super-gran qualifies for Hyrox World Championships
It is hard enough to complete a Hyrox circuit but 62-year-old Australian Sue Rogers is not afraid of the difficult. The Brisbane mother-of-three and grandmother-to-five is in Chicago to compete in the world championships of the viral fitness craze which has surged in popularity thanks to its addictive races. WATCH THE VIDEO ABOVE: Australian grandmother to compete in world championships of new fitness craze. Think of Hyrox like an Olympics for everyday gym-goers. There is a series of eight 1km runs split by eight different fitness stations including walking lunges, sled pulls and pushes, wall balls and burpee broad jumps. It is not for the faint-hearted but Rogers smashed the event when she competed in Brisbane in March this year. She qualified third fastest for her age group (60-64) and is one of 10,000 people at the championships this week. She is representing Australia and proving age is just a number. 'My five grandchildren, one on the way, they do push-ups with me,' she told 7NEWS. 'They say, 'Where's nana? Oh yeah, she's exercising'.' Rogers has reasons beyond fitness to keep her moving. 'My 'why' is to keep mobile and strong right into my more mature years — I don't know, 100-plus,' she told 7NEWS. 'I do it for the enjoyment, the feeling, the connection. 'Community and connection are my highest value, it floats my boat.' Rogers also coaches at BFT Everton Park where the 'weapon' is getting others ready to enter their first Hyrox event in Sydney at the start of July. '(Rogers is) so positive, her energy is very infectious,' one person in her class said. Rogers will race on Friday.
Yahoo
02-06-2025
- Politics
- Yahoo
We Can't Regulate Our Way to Crypto Leadership. We Still Need Science
The following open letter was written by Dan Boneh (Stanford), Joseph Bonneau (NYU), Giulia Fanti (Carnegie Mellon), Ben Fisch (Yale), Ari Juels (Cornell), Farinaz Koushanfar (U.C. San Diego), Andrew Miller (University of Illinois at Urbana Champaign), Ciamac Moallemi (Columbia), David Tse (Stanford), Pramod Viswanath (Princeton).Here's a multiple choice question. Algorand, Arbitrum, Avalanche, Axelar, Babylon, Cardano, Cosmos, Eigenlayer, Espresso, Flashbots, Oasis, Starkware, Sui. Byzantine Fault Tolerant (BFT) protocols, digital signatures, formal verification, maximal extractable value (MEV), public-key cryptography, proof of work, rollups, trusted execution environments (TEEs) used in blockchain systems, verifiable random functions (VRFs), zero-knowledge proof systems. Which of the following is true of the companies, projects, and concepts listed above? A) They were invented / created by researchers employed at or with deep roots in academic institutions. B) They have fueled and transformed the crypto / blockchain industry. C) They demonstrate how essential academic innovation is to the crypto / blockchain industry. D) All of the above. The answer is D. The lion's share of these innovations happened at universities, largely in the United States. Both the White House and Congress are working to support and accelerate innovation and bolster U.S. dominance in the crypto economy and the blockchain technologies that power it. The White House has established the Presidential Working Group on Digital Asset Markets, while two major pieces of legislation, the GENIUS and STABLE bills, are pending in Congress. There is a crying need for regulatory and legislative reforms that prioritize and support innovation in crypto while enforcing robust protections for consumers. Efforts to accomplish these things sensibly are to be applauded. At the same time, though, we are on the brink of seeing massive cuts to academic research funding in the United States. The White House budget proposal for 2025 includes a cut of 55% for the National Science Foundation (NSF). In the meantime, China increased its budget by 10% last year. NSF is the source of most federal funding for research in computer science at U.S. universities. It's the main source of funding that has driven crypto innovations like those in the list above. Companies provide little funding for academic research because it's not product-specific. So defunding NSF means defunding scientists in the U.S.—including those leading crypto innovation. We are academic researchers in the field of crypto, representing five U.S. universities. Alongside our teaching, we conduct research and train PhD students. While market cap is a short-term indicator of the crypto industry's health, the number of PhD students studying blockchain is a long-term one: it reflects the depth of future scientific leadership. That pipeline is already thinning. Several of us could not take on new PhD students this year due to the uncertain U.S. funding climate. And we are not alone. Several of the companies in the list above were co-founded by former members of our academic groups or by us. If future members of our groups vanish alongside scientific funding, so will successful future founders of crypto companies in the U.S. And PhD students don't just start companies. They are also the engine that powers academic and ultimately industry research, doing the brain- and labor-intensive work behind the technical innovations that lead to faster, more secure blockchains. PhD students in our groups played a key role in creating or advancing in many of the concepts in the second list above. If they vanish, so will the breakthroughs they would have brought to the industry. When we're funded to do research and stay on the cusp of innovation in crypto, we're also better teachers—able to equip students with the latest advances. That means stronger technical leaders educated in the U.S. Better regulation and legislation could be a boon to crypto. But U.S. leadership in crypto won't be secured by policy alone. At the forefront of crypto innovation is science—and U.S. universities have long been its powerhouse. If you're a farmer trying to ensure a strong harvest, it's wise to upgrade your equipment and expand your fields. But if you stop planting seedcorn, no amount of machinery will save the crop. If you care about U.S. leadership in crypto, contact your congressional representatives and senators. Urge them to support the research funding that has made American universities the seedbed of global scientific and technical leadership—blockchain technology Boneh is a Professor of Computer Science and Electrical Engineering at Stanford University, and advises a16z crypto and several projects in the blockchain space. Joseph Bonneau is an Associate Professor of Computer Science at New York University. He has served as an advisor for Zcash, Algorand, Chia, O(1) labs and Espresso Systems and as a Research Partner at a16z crypto. Giulia Fanti is the Angel Jordan Associate Professor of Electrical Engineering at Carnegie Mellon University. She is a co-director of the Initiative for CryptoCurrencies and Contracts (IC3), a member of Department of Commerce Information Security and Privacy Advisory Board (ISPAB), and a member of the UK Financial Conduct Authority's Synthetic Data Expert Group (SDEG). Ben Fisch is an Assistant Professor of Computer Science at Yale University. He is a co-founder of Espresso Systems and has advised several prominent crypto projects, including Chia and Filecoin. Ari Juels is the Weill Family Foundation and Joan and Sanford I. Weill Professor at Cornell Tech and a Computer Science faculty member at Cornell University. He is also a co-director of the Initiative for CryptoCurrencies and Contracts (IC3), Chief Scientist at Chainlink Labs, and author of crypto thriller novel The Oracle. Farinaz Koushanfar is the Nemat-Nasser Endowed Chair Professor of Electrical and Computer Engineering at the University of California San Diego. She is also the founding co-director of the UCSD Center for Machine Intelligence, Computing, and Security (MICS), and a Research Scientist at Chainlink Labs. She is a fellow of ACM, IEEE, and the National Academy of Inventors (NAI). Andrew Miller is an Adjunct Associate Professor of Electrical and Computer Engineering at the University of Illinois at Urbana Champaign. He is also a co-director of Flashbots[X], a co-director of Initiative for CryptoCurrencies and Contracts (IC3), and a board member of Zcash Foundation. He has been an advisor to Cycles, Chainlink, Inco, Clique, and Pi2. Ciamac Moallemi is William von Mueffling Professor of Business and the director of the Briger Family Digital Finance Lab at the Graduate School of Business at Columbia University. He is also an advisor to several firms in the blockchain and fintech space. David Tse is the Thomas Kailath and Guanghan Xu Professor of Engineering at Stanford University. He is a member of the National Academy of Engineering, and a recipient of the Claude E. Shannon Award in 2017 and the IEEE Richard W. Hamming Medal in 2019. He is also a co-founder of the Babylon Bitcoin staking protocol, currently ranked 8th in TVL (total value locked) among all DeFi protocols. Pramod Viswanath is the Forrest G. Hamrick Professor of Engineering at Princeton University. He is a core contributor to Sentient. Sign in to access your portfolio
Scotsman
22-05-2025
- Business
- Scotsman
The power of teamwork: In fitness, business and beyond
Glasgow-based fitness brand, Body Fit Training shares their advice on why when it comes to achieving success – whether it's in the gym, on the sports field or in business – having the right team beside you makes all the difference. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... When it comes to achieving success – whether it's in the gym, on the sports field or in business – having the right team beside you makes all the difference. Just ask Body Fit Training's (BFT) Matt Thomas and Daniel Stewart. Former AFL teammates turned business partners, Matt and Dan know better than most the power of teamwork. After hanging up their boots, they weren't ready to leave the high-performance lifestyle behind. Instead, they teamed up once again – this time off the field – becoming the very first BFT franchisees. Fast-forward nearly a decade and they now operate five top-performing BFT studios across Melbourne and are integral players in shaping the future of the brand. Advertisement Hide Ad Advertisement Hide Ad Here's why they believe having a strong team mentality sets you up for success in fitness – and in business. Daniel Stewart (far left) & Matt Thomas (far right), BFT's first-ever franchisees Accountability keeps you on track For Matt and Dan, having someone to show up with has always been non-negotiable. Back in their AFL days, training wasn't optional – your teammates relied on you, and you relied on them. That same principle carried through into their fitness and business partnership. It's much harder to hit snooze on a 6am gym session when you know someone else is waiting. And in business, it means shared responsibility. From strategy to studio maintenance, having two sets of eyes and a division of roles meant they could play to each other's strengths – and have honest conversations when things weren't quite going to plan. But it's not just about logistics. It's the emotional accountability too – someone who understands the pressure, the setbacks and the long hours. That kind of support helps keep momentum up even when motivation dips. As Matt puts it, 'When we trained together, it wasn't just about you – it was about not letting the team down.' Healthy competition that pushes your limits Advertisement Hide Ad Advertisement Hide Ad There's something uniquely motivating about training – and working – alongside someone who wants to win as much as you do. For Matt and Dan, that shared drive has always fuelled their friendship. Whether it was sprint drills or chasing new personal bests in the gym, there was always an edge of healthy competition that kept them both striving for more. That same energy translated into their business too. As the first-ever BFT franchisees, there was no model to follow – but there was always a goal to chase. From filling the studio with members to fine-tuning operations and planning for growth, their shared drive and healthy sense of competition kept them both locked in. It was never about outdoing one another – it was about lifting the standard together. Shared goals, stronger bond When two people are aligned on what they want to achieve, everything becomes simpler – and stronger. From day one, Matt and Dan were clear on their mission: build something that made a real impact, not just for themselves but for their community and for the BFT brand. That shared vision has been the foundation of their partnership. Advertisement Hide Ad Advertisement Hide Ad It's what helped them through the toughest moments – the early mornings, the long days, the financial risks. When things got hard, they knew they were in it together. And when the wins came, they were shared too. For Dan, 'The reason we've been able to grow is because we've always shared the same vision and backed each other 100%.' That kind of alignment not only strengthens the business, it also deepens the trust and friendship that underpins it. Trusting the process (and each other) There's no blueprint for building something new. Back in 2016, when BFT was still emerging as an idea, there were no guarantees. But what Matt and Dan did have was trust. Trust in BFT's founder Cameron Falloon's vision, trust in each other and trust in their own ability to figure it out along the way. Starting out with three studios, they threw themselves into the business – from coaching classes to cleaning toilets. There were steep learning curves and sacrifices had to be made, but they stuck with it. That trust – in the process and the partnership – helped them navigate the unknown. And even as their business has evolved, that foundational belief hasn't changed. Advertisement Hide Ad Advertisement Hide Ad As Matt recalls, 'We trusted in Cam's vision, and we trusted our ability to work out what we needed to do to be a success. That belief got us through and enabled us to start building something that would go a long way to us achieving our goals.' For Matt and Dan, teamwork is essential – it's the foundation of everything they've built. From the footy pitch to fitness studios, their success has always been rooted in trust, commitment and shared ambition. Having a strong team beside you creates a sense of accountability that keeps you going when it's tough. It fuels the kind of competition that brings out your best, aligns your energy around a shared purpose and gives you the confidence to take bold leaps – even when there's no roadmap.
