Most people who "can't gain weight" don't have a broken metabolism. They have an appetite problem, and nobody has ever shown them how to get the calories in without feeling sick by Thursday. That's a cooking problem, and it happens to be the one I'm qualified to solve twice over.
Progressive overload isn't complicated: add weight or add reps, recover properly, repeat for months. The part that stops most people is eating in a surplus, week after week, without living on protein shakes and dry chicken.
There's a large difference between eating 3,200 calories of misery and eating 3,200 calories of proper food. Cooking technique is the difference — that's the bit I bring.
A programme that actually gets heavier over time, with the numbers written down, so you can see whether you're progressing rather than guessing.
A controlled surplus so you add muscle without a wardrobe of trousers that no longer fit. Gaining fat quickly is easy — it just isn't the goal.
Less than the internet promises. A beginner training and eating well might add a couple of kilos of muscle in a few months; after the first year or two it slows considerably. Anyone promising more than that is selling something.
No. Protein powder is convenient and creatine is cheap and well-evidenced. Everything beyond that is mostly expensive urine.
That's the most common thing I hear, and it's usually solvable with cooking rather than willpower — liquid calories, higher-fat cooking methods, denser carbs, and meals that don't take up much volume. This is exactly what the chef background is for.
To a point. With dumbbells and bands you can build a lot as a beginner, but at some stage you'll need heavier loading. I'll be honest with you on the call about where your setup runs out.
Tell me what you've tried, what you're eating now, and what you've got to train with. I'll tell you straight whether I can help.
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