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Chef running for charity cause

Chef running for charity cause
Friday 5th September 2008 by J. Heppell
Brooke Weston chef Adam Sonn is taking part in the Great North Run for charity. Adam is undergoing a punishing training regime in order to raise funds for the Motor Neurone Disease Association. He is hoping that students and staff at Brooke Weston will pledge their support to boost the money he has already raised.

Adam, who has worked at Brooke Weston for seven years has to eat around 3,000 calories per day to generate the energy required for his running which he intersperses with martial arts and gym training. He works in the kitchens at Brooke Weston between 07:00 and 16:00 but still finds the time and energy to train in the evenings.

He said: 'I've been doing thai boxing, karate and basic jujitsu for five years. The running training is different. It builds up your stamina and uses different muscles. I've been used to doing two mile runs and I'm building up on that. Now I'm running between 10 and 14 miles which is the equivalent of the Great North Run. The idea is to get the training in first and then it should be a walk in the park when I get there.'

Adam chose to support the Motor Neurone Disease Society because his father, Tony, has been diagnosed with it. Sponsor forms will be available near the tills in the restaurant if people want to support Adam for the event which takes place early in October. He said: 'So far I have raised about £300 but if students or staff here would also like to sponsor me then that would be great. I'm just trying to raise as much as possible.'

The race, which starts in Newcastle and finishes more than 13 miles later in South Shields, will be the first proper one that Adam has run in, but he has already applied for a place in next year's London Marathon. Of course, being a chef he can tailor his diet to make sure he gets the ultimate nutrition, which at the moment means eating plates of energy-boosting pasta!

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Copyright © 2007 - 2018, Brooke Weston Academy. All rights reserved.
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