Chef and racer Jess Cerra is the brain behind one of the newest bars on the market, JoJé Bar. With her knowledge of nutrition, the needs of elite racers and her understanding of food as a chef, she decided to formulate a new bar with less carbohydrate, more fat and no preservatives to address gut rot and other concerns of athletes.
She also shares how she got into cycling as well as a touching story about her childhood and how it influenced her relationship to food.
Cerra’s path as an athlete began in triathlon before moving to cycling. And her career was not easy, especially after a really bad crash at the Tour of the Gila. And despite the adversity she’s faced, she has an amazing and positive outlook.