Refrigerator Look Book: String


Lots of SoulCycle instructors have intense followings, but String even has a catchphrase to go along with his in-demand rides.

His loyal fans coined the phrase “Strungover” and show up to his classes donning tanks with it emblazoned across their chest, a declaration of love for his music and even fastidious form-correcting style.

String (or Chad Stringfellow, which no one ever seemingly uses), has been teaching at SoulCycle in New York City and in the Hamptons  for about five years and he recently started teaching at the HIIT-focused studio, The Fhitting Room.

In String’s spin classes you can expect him to critique your form…a lot. (No death grip on the handlebars!) “I’m not going to just play music. It has to make sense,” he says.

So, you might expect what he eats to follow that same slightly regimented mentality, but not much. While he’s healthy and loves to cook (he even took a culinary arts course), String also gives himself a little more wiggle room at home for, you know, occasional champagne and cookies.

Go inside the SoulCycle star’s fridge and find out what’s cooking at his place. —Molly Gallagher

I’m noticing a lot of almond milk…do you eat dairy?
I’m lactose intolerant, I don’t have a choice. It’s not cute. I became intolerant when I was 18. I went from Lactaid milk, to soy milk, and I just started drinking almond in the last three years. They make this almond yogurt. When I don’t have time to have cereal, I drop berries in that and just go.

(Photo: String)
(Photo: String)

That sounds delicious. So you use it in cereal, too?
Cereal and oatmeal are my Saturday breakfasts. Irish oatmeal is one of my favorite things on Saturday. I mix it with blueberries, peanut butter, banana, honey, and brown sugar.

Yum! I can’t help but notice the champagne. Are you celebrating anything?
A rider bought me that as a birthday gift.

What a nice gift. Do you cook a lot?
I love to cook in the winter. Chili is one of my favorites. I also make black bean tacos with ground chicken, salsa, and avocado. That’s a quick thing for me to do. I make all my stuff on Monday nights—and my rice. That way it’s ready to go. If I teach at 7:30 p.m. by the time I get home it’s 9:00 p.m. It has to be ready.

Where do you go food shopping—and when?
Monday is my designated day to go get groceries for the week. Sometimes I go to Trader Joe’s on the Upper West Side. They have all the basics.

So do you follow recipes or get cooking inspiration anywhere?
Food Network is one. It’s my favorite—Giada at Home, Bobby Flay. I took a culinary class once at the Epicurean School of Culinary Arts in West Hollywood when I lived there, about seven years ago. It was a basic 20-week class every Wednesday night for four hours, they taught us the basics, like how to cook chicken, how to cut veggies. I got into it.

That’s awesome. So, what about going out to dinner. How careful are you with your choices?
I don’t eat anything that’s too heavy. I have a sensitive stomach. I try to keep it simple. If I go out, I usually have sushi, or if it’s Thai food, I’ll have something like a chicken pineapple that’s really light.

And do you ever indulge…say in dessert?
I love chocolate chip cookies with nuts. Tate’s is my favorite. I love the Chocolate Chip Walnut cookie.

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