IN THE KNOW | MICHELIN GUIDE

When we're thinking of where to eat and to stay, we're always looking for superb recommendations! The MICHELIN Guide is one of the most revered resources when it comes to finding a number of restaurants and hotels that you can enjoy in your desired city whether you're a local or traveling! We were honored to chat with them to know more about how this Guide from 1900 began in France; evolved; the criteria for restaurants and hotels that are included; who their Inspectors are; and the difference between being recognized versus receiving Stars and Keys!

We're so pleased that we got to find out this and more from the incredible team at MICHELIN who values the importance of focusing on your customer and seamlessly sends their teams in to evaluate the hard work that is done by restaurants and hotels that could be given honors.

ATHLEISURE MAG: The MICHELIN Guide was created in the 1900's. What is the correlation between MICHELIN Tires and the creation/purpose of this Guide?

MICHELIN: The story of the MICHELIN Guide began in 1900. At that time, before it became the international benchmark for restaurant and hotel guides, it was a 400-page guidebook containing practical information for travelers. It was given to motorists free of charge; its aim being to facilitate their travels and develop mobility. It started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edourard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.

In order to help motorists develop their trips – thereby boosting car sales and in turn, tire sales – the Michelin brothers produced a small guide filled with information for travelers such as maps, information on how to change a tire, where to fill up on petrol, and for those looking for a respite from the adventures of the day, a listing of places to eat and to stay for the night!

For 2 decades, this information was available at no cost! That was until Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for,” a brand new MICHELIN Guide was launched in 1920 and sold for 7 francs.

For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, as well as the abandonment of paid-for advertisements in the guide. The brothers also recruited a team of mystery diners, now called restaurant inspectors as we know them today, to visit and review restaurants anonymously.

In 1926, the guide awarded stars for fine dining establishments and they were initially marked with a single star. In 1931, the hierarchy of zero, one, two, and three stars were introduced and in 1936, the criteria for the starred rankings were published.

The MICHELIN Guides now rate over 30,000 establishments in over 30 territories across three continents and more than 30 million MICHELIN Guides have been sold worldwide since. Due to the foresight of the founding Michelin brothers, the company maintains its mission and relevancy that it has had since 1900 to make driving, tourism, and the search for unforgettable experiences available to all.

AM: Can you tell us about the MICHELIN Guide Inspectors and what are the qualities or background that you look for in terms of finding those individuals who contribute to the Guide?

M: These former hospitality professionals all have at least 10 years of experience, which ensures that they have a precise and technical knowledge of the field. They also receive two years of training in the MICHELIN Guide’s methodology, which is based on objective and universally deployable criteria.

The team, which includes local and international inspectors, are fully capable of evolving in international gastronomic scenes and finding the best talents. MICHELIN Guide Inspectors enjoy complete independence in choosing the restaurants they visit. Only their knowledge of the local gastronomic scene – through research, monitoring and documentation – enable them to find their way around.

No one can tell the difference between a regular customer and a Guide Inspector. Their identity, when they are visiting, and where they are all kept secret. They pay their own bills, just as any other restaurant-goer.

Consistency is very important when awarding MICHELIN Stars, so we need to be sure that the customers will receive the same high standard of cooking whenever they visit. Various Inspectors will visit throughout the seasons: for lunch as well as for dinner, both at the weekend and during the week. We try to eat as many dishes as possible over the course of the year, as we do need to try as much of the chef’s food as we can. We have to be sure that all the dishes that come out of the kitchen are of a consistently high standard. Sometimes we eat alone, sometimes in pairs, and occasionally even as a group. Once several inspectors have eaten at a restaurant, they can discuss their experiences as a team in order to make a final decision.

AM: Do the Inspectors work throughout the year to visit restaurants and hotels around the world?

M: Yes, the MICHELIN Guide selection is provided annually, based on the anonymous and independent dining & travel experiences of the inspection team, and they are re-evaluated each year.

AM: In looking at the US, The MICHELIN North American Guide first launched in 2005 starting with New York, Chicago debuted in 2011, Washington DC followed in 2017, California started with San Francisco in 2008 and it was statewide in 2019, in 2022 Miami/Orlando/Tampa, FL launched, Toronto joined in 2022 along with Vancouver, and both Colorado and Atlanta launched last year! How do cities in the US that have yet to be included go about getting MICHELIN's attention for their restaurants and hotels to be considered for inclusion?

M: The MICHELIN Guide inspection team is always evaluating new destinations for the Guide, around the world. MICHELIN decides whether to have its anonymous inspectors conduct a destination assessment. Once all the conditions are present to highlight the quality of the culinary scene in a given city, region or country, the MICHELIN Guide begins its process. Only the inspectors, based on their expert research, choose destinations.

AM: We have had the pleasure of interviewing a number of chefs that have received MICHELIN stars. Can you tell us about what each star means and what the criteria is?

M: A MICHELIN Star is awarded to restaurants offering outstanding cooking.Any restaurant of any style and cuisine type can qualify for a Star. We take into account 5 universal criteria: the quality of ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through the cuisine and, just as importantly, consistency both across the entire menu and over time.

One MICHELIN Star is awarded to restaurants using top quality ingredients, where dishes with distinct flavors are prepared to a consistently high standard.

Two MICHELIN Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.

Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.

If the restaurant is currently in the MICHELIN Guide then they don’t need to apply for a Star, as all restaurants in the guide are re-assessed regularly. If we feel that the cooking at a restaurant is no longer at the same level that it was, then we would not re-award the Star the following year. Any restaurant can ask us to consider them for inclusion in the MICHELIN Guide and we love receiving recommendations from our readers too.

AM: We know that the first star came in 1926 and between 1931 and 1933 there is the 3-star system. Do you think that there will be a point where an additional star may be added to the system?

M: At this time, we don’t have news to share about the star system being extended.

AM: We talked about the MICHELIN Star. What is the difference between a Green Star and a Bib Gourmands?

M: The Green Star is our newest award. It was introduced to the MICHELIN Guide France in 2020 and is now featured in every country covered by the MICHELIN Guide. It is awarded to restaurants that are role models when it comes to sustainable gastronomy.

The Bib Gourmand is our award for great value, and highlights simple yet skillful cooking at an affordable price. (But we should also say that we are looking for a high standard of cooking just for a restaurant to be recommended in the MICHELIN Guide).

AM: Why do MICHELIN Guides have different times that they are awarded in terms of destination?

M: The MICHELIN Guide distinctions are awarded annually for each destination. The selections are revealed at different times throughout the year based on event planning, which is done in partnership with MICHELIN and the destination marketing organization.

AM: What advice would you give to a young chef?

M: There are three things:

• Great cooking starts with great ingredients, so use the best produce you can find – whether that’s a tomato or a chicken.

• Take pleasure in cooking for your customers, rather than cooking to try and win awards.

• Eat out as much as you can, but also eat your own dishes – sometimes it’s not until you’re halfway through a dish that you realize it’s not quite right.

AM: The MICHELIN Key is a new distinction that is available to hotels! Can you tell us more about this and on Apr 8th the first Keys were announced for hotels in Paris, when will they be announced for other guides like those in the US?

M: The latest addition to the MICHELIN Guide accolades is the MICHELIN Keys which highlights establishments in the Guide’s hotel selection offering the most exceptional stays. The first selection of MICHELIN Keys were awarded in France with a selection team that is based on anonymous stays or visits, independent of existing labels, tourism stars, and pre-established quotas. The MICHELIN Keys are becoming a new international benchmark for travelers helping them to find accommodations that stand out for their unique hospitality concept, distinctive character, warm welcome and very high level of service. These hotels can be booked on its digital platforms.

In this very first list, 189 hotels and ac commodations, among some 600 establishments already recommended by the MICHELIN Guide France, are honored with 24 Three MICHELIN Keys, 38 Two MICHELIN Keys and 127 One MICHELIN Keys.

Just like the famous Stars, that, in the MICHELIN Guide restaurant selection, indicate establishments offering the best culinary experiences, the Keys reveal accommodations in the Guide’s hotel selection that offer the most outstanding stays. They are a new benchmark for travelers, qualifying the experiences in broad terms, rather than focusing solely on amenities.

One MICHELIN Key: A Very Special Stay – This is a true gem with its own character and personality. It may break the mold, offer something different or simply be one of the best of its type. Service always goes the extra mile and it provides so much more than similarly priced establishments.

Two MICHELIN Keys: An Excellent Stay – Somewhere truly unique and exceptional in every way, where a memorable experience is always guaranteed. A hotel of character, personality and charm that’s run with obvious pride and considerable care. Eye-catching design or architecture, and a real sense of the locale make this an exceptional place to stay.

Three MICHELIN Keys: An Extraordinary Stay – It’s all about astonishment and indulgence here – this is the ultimate in comfort and service, style and elegance. It is one of the world’s most remarkable and extraordinary hotels and a destination in itself for that trip of a lifetime. All the elements of truly great hospitality are here to ensure any stay will stay long in the memory and hearts.

France is the first country to unveil its honorees of 189 establishments. After France, the MICHELIN Keys were announced on Apr 24th for the United States (Atlanta, California, Chicago, Colorado, Florida, New York, and Washington DC.) Spain followed on Apr 29th, following with Italy on May 7th, and Japan on Jul 4th.

AM: You can also book hotels through the MICHELIN Guide, why should we do this here when we are organizing our next trip?

M: All of the MICHELIN Guide hotel recommendations can be found free of charge on the MICHELIN Guide website and app. On these digital platforms, all of the recommended hotels can be booked at the best available rate. To assist travelers throughout their stay, the MICHELIN Guide also provides a concierge service offered by a team of travel experts, employed by the MICHELIN Guide.

AM: Last fall, there was a MICHELIN Guide Ceremony that took place in Tribeca for New York, Chicago, and Washington DC to celebrate restaurants and professionals on one night! Chefs were invited to see if they received a Star. Will there be a ceremony this year that is like this?

M: The MICHELIN Guide selections are awarded annually for each destination. We don’t have news to share on the the format of the ceremonies for New York, DC or Chicago at this time for 2024.

AM: The MICHELIN Guide App is really informative in terms of seeing those restaurants that have varying distinctions or simply being recognized/listed, having access to articles, being able to book hotels/connect to restaurants etc. As we continue to navigate 2024, will there be additional offerings on the app for users to be able to enjoy or utilize?

M: You can stay tuned to our website guide.michelin.com for information about any new features regarding the apps. Updates will also periodically be available via the app store as they are released.

IG @michelinguide

PHOTOGRAPHY COURTESY | PG 114 One White Street/Gary He | PG 116 MICHELIN

Read the APR ISUE #100 of Athleisure Mag and see IN THE KNOW | MICHELIN GUIDE in mag.

THE CLIMB | CASE WALKER

We always like to find out more about those on our favorite shows! For fans of HBO Max's The Other Two, you know that this show is about siblings Cary Dubek (Drew Tarver) who is trying to obtain better auditions and Brooke (Heléne York) who is trying to get her life together in general! Their brother, Chase, known as Chase Dreams (Case Walker), becomes an internet senation overnight. The show illustrates how they navigate their realities!

In this month's issue, we sit down with Case to talk about his character who will be back for it's 3rd season on May 4th on the streaming platform. He shares similarities and differences between himself and this character, how he became attached to the show and how he has enjoyed the process. He also talks about Monster High which will be out this fall.

In addition to his love for acting, he is also an avid rock climber and talks about how he is just as passionate about doing this sport, taking on the challenges that come along with it as well as a bucket list of locales that he would like to go to in his travels to do this activity that he is so proud of.

ATHLEISURE MAG: When did you realize that you wanted to be an actor?

CASE WALKER: I realized that I wanted to be an actor, probably when I was 8 years old and I realized that I could play characters and that that would entertain people. It got me hooked!

AM: How did The Other Two Come about? I’ve enjoyed watching this show, but for our readers that aren’t familiar, tell us about this.

CW: The Other Two was a project that I went out for I think 7 years ago now, maybe longer or earlier. I just went out for an audition, my dad took me out across LA and we went in like the usual kid actor would and it just really worked out! I connected with the casting director and I connected with Chris Kelly (Saturday Night Live, Crashing, Broad City) and Sarah Schneider (Saturday Night Live, Master of None, Goodnight, Sweet Prince) in the last audition. It worked out and it’s been amazing ever since.

AM: That’s amazing! You play Chase Dreams. Who is he and are there similarities and differences between yourself and the character that you play?

CW: Chase Dreams, well, he has grown a lot over the show. Early on, we were very similar in the 1st and the 2nd season. It paralleled a little bit to my life as a child actor in LA and going through the motions of the industry. This season, Chase gets to mature quite a bit. We jump a little bit into the future and Chase is older going through what I would say are adult challenges than he has ever gone through. Which is very similar to what I have gone through as well even in this season which is really fun!

AM: That’s great! The show obviously has an incredible cast with yourself, Molly Shannon (Saturday Night Live, White Lotus, Divorce), Ken Marino (Party Down, Black Monday, Veronica Mars), Wanda Sykes (Black-ish, Bad Moms, Curb Your Enthusiasm) along with former SNL writers Chris and Sarah. What is it like being on this show and what have you learned?

CW: Yeah, I’ve learned so much working on this show. All my co-stars have not only been friends and companions to me, but also talking to me so much about acting and especially how to operate on set and how to be on a television show to work together to produce art. I’ve also learned so much from them on the comedy side as well. They’ve just been amazing mentors, friends, and co-workers - all of the above.

AM: It’s always great when you have that dynamic in the chemistry. Are you able to tell us about the upcoming 3rd season and what we can expect?

CW: I can share a little bit. This season is a big jump from where we last were. It’s totally different and it’s bigger. I would say that it’s a lot bigger if you can believe it. Everyone, I would say this season – every character is kind of going through their own challenge. We’re a little bit more separate and individual this season and of course, as we always do, we end up back together as a family through all of our conflicts and challenges in the industry. It’s really fun to see how we all get through this season! There are some crazy things that happen and Chase goes through a lot of stuff! I personally felt that I was going through a lot of different sketches this season a little bit because you’ll see that Chase has a few things that are going on this season to solve his situations. It will be really fun to watch for sure.

AM: Looking forward to catch that! Are there other projects that we should keep an eye out for that you’re involved in?

CW: I worked on another project that’s a live action musical, the 2nd version of it called Monster High. It’s totally different than The Other Two which is going to be a blast and it will be out this fall!

AM: It’s always exciting to have something that’s ahead of you!

When you’re not on set, we know that you’re an avid rock climber. How did you get into this sport?

CW: Rock climbing, I got into it because my big brother was really into it. He had been doing it for a few years and as a little bro does, I kind of followed him into it. Then I stopped for a few years and then around COVID, I completely fell in love with it – especially outdoor bouldering. I’ve kind of run with it since then.

AM: You mentioned that your brother was a huge influence, but there are so many outdoor sports that you could have done, what is it about this specifically that you really love about it?

CW: I would describe bouldering and rock climbing as probably one of the most full value sports. While I’m in NY, I can train at the climbing gym nearby and find a community there and then when I’m home in Colorado, I can do a lot of outdoor bouldering. I can go to the Alpine or the Front Range. When I was in Canada filming, there was climbing everywhere. It’s a beautiful sport where you can do it a little bit, you could do it a lot, you can go outside and you can be inside and there's just this awesome community behind it. I find it to be one of the best sports in the world, it’s my favorite.

AM: Do you have a bucket list of locations that you would go to specifically around the world to continue to boulder or rock climb out there?

CW: Totally, yeah! There’s a bunch. There’s a place called Rocklands in South Africa that’s incredible, there’s a place called Fontainebleau in France which is amazing and it has a fun name – these are all just obviously legendary international bouldering spots. Where I’m at in Colorado, it’s a bucket list for a lot of people! So I just got to get a lot more boulders on my checklist here and I’ll definitely make my way to Spain and France and all of the above!

AM: When you’re climbing, how do you prepare? What are the things that you’re looking for to ensure that you’re having a good climb?

CW: To prepare for climbing, especially when you’re taking it to a whole other level, you really have to invest a lot more than you expected to it. So, it’s really mental, it’s emotional sometimes and obviously, it’s physical. A lot of people don’t grasp the mental aspect of it often times when you’ve spent a lot of time on a project which is what we call it. Like spending multiple days. It really does take a lot of mental focus and figuring out data. When I’m climbing, I just really try to be present because sometimes you can think about getting the route done or just overthinking it. At the end of the day, it’s really just about getting outside, climbing and having a great experience. When you do what we call a complete boulder or a complete climb, it’s a reward and it’s really fun. Really, climbing is just about climbing and being able to get out there and to challenge yourself.

AM: Have you ever done it competitively? Will we see you trying to go to the Olympics?

CW: You know, I have a friend who’s in the Olympics and he was one of our Olympians and I have a ton of friends in Colorado who obviously go to the National Team Trials. There’s actually a pretty big separation between outdoor bouldering and what we call comp style or competition style climbing. They kind of have a middle ground, but you end up training one or the other. I’ve been pretty focused on the outdoor stuff, but I also do a few competitions here and there! Just not maybe on the Olympic level!

IG @casewalker

PHOTOGRAPHY CREDITS | PG 92 -94 HBO Max/The Other Two | PG 97 Rocky Holloway | PG 98 Cooper Doe |

Read the APR ISSUE #88 of Athleisure Mag and see THE CLIMB | Case Walker in mag.

THE QUEEN'S STATE OF MIND | SERPENT QUEEN

For the past few months, we have been excited for STARZ's The Serpent Queen as it tells us the story of Catherine De Medici. We caught up with Samantha Morton who plays Catherine as she fills us in how she approached it and why this show spoke to her.

ATHLEISURE MAG: What drew you to want to be in the Serpent Queen and obviously, being Catherine Medici?

SAMANTHA MORTON: I think that firstly, it’s an incredible role to play as an actress and to be given the opportunity to play her. To play somebody that goes from being an orphan, the daughter of a shopkeeper and to be put in a convent to then marrying a prince, be sent off to a different country – child trafficking basically. Them having to be an adult, a child in an adult’s world. To then becoming Queen of France to then becoming Regent is incredible. And so, that is what drew me to the role and I had been playing another fantastic role for a very long time which is Alpha in The Walking Dead and now the spin-off that we have, Tales of the Walking Dead. That again is another incredible character to play. She’s very complex and it’s a juicy role and I wanted to do something that was going to challenge me as much as Alpha had. You know, when you’ve played that role, the next thing you want to do is something different, but equally as exciting.

AM: Very true and I love that the format of this show between breaking the wall and this modernized version and being able to see Catherine as an adult and also as a child, how did you prepare to play this character?

SM: Firstly, Justin Haythe (The Clearing, Revolutionary Road, Bohemian Rhapsody) who is the showrunner, the writer and the director – I was speaking to him and he sent me the scripts and the synopsis and just getting to grips with what this show was going to be. Then I listened to the audio book about her because it is based on the audio book. That was just fascinating and really really interesting. Then, I tried to find portraits of her – photographs because I wasn’t able to travel everywhere. I was in NY so whatever I could find online and also trying to understand the time that she lived in. How things were different then and what her world was like, but ultimately, I had to go back and to rely on the scripts because that’s my launch pad – that’s my Bible if you like. That was my everything. And also spending a huge amount of time, thank you very much Justin! I asked a lot of questions and making sure that I understood the dialogue. Looking at who’s who and because I don’t play the younger Catherine, I had to make sure that I was really aware of what Liv Hill (Three Girls, The Great, Serpent Queen) was going through so when I inhabited the older Catherine, that I carried that history.

AM: I like that because seeing you and Liv go back and forth, how much did the two of you work together? We see bones of how she will be when she is older and then we see certain uncertainties in the beginning – how much work was that between the two of you?

SM: We had quite a few conversations where we talked about our interpretations with the character, falling in love because of her relationship with Henry and my relationship with Henry. And then we were trying to talk about – a little bit about ourselves personally. This way, I don’t know so that we had a connection which we did and we’re both from a very similar part of the world and so we had a similar approach to acting. We have a down to Earth way of acting and about inhabiting the character from the heart – the inside out – rather than the outside in. So that was really nice and we had a voice coach Nia who I had worked with before who then came on board to help Liv understand some of the way that I spoke and things like that. That way, we could have a bit of continuity and likewise, me with her. I had done a lot of period things before so I was used to wearing the corsets - you breathe differently, you walk differently and so just having those conversations!

After talking with Samantha, we took some time to chat with Liv Hill. She plays the younger Catherine and we wanted to know how she approached this role and how she sees this royal.

ATHLEISURE MAG: What drew you to wanting to play in Serpent Queen and playing Catherine Medici?

LIV HILL: I remember reading the script and having a visceral reaction to it and I just felt that I must play this character. It’s a gift for any actress. She’s so multi-layered, she’s vulnerable and also emotionally available and at times she isn’t. She’s weak, she’s strong – all these things and very compassionate, but stoic when needs be. The idea to play her and then to be able to be surrounded by these really talented people as well in every department. I would be so stupid if I didn’t take the opportunity to play her.

AM: I love the subject matter and I remember reading about her in school, but the format of the show is next level and your facial expressions when you’re breaking the 4th wall is so good!

LH: Oh thank you!

AM: It’s so modern. How did you prepare to play this character?

LH: Well I started reading the book Catherine De Medici: Renaissance Queen of France by Leonie Frieda which was really dense with information, but I didn’t finish reading it before we started shooting because it was really thick! But it was very very good! After that, I went to the director, the writer, the producers and a bit with Samantha (Minority Report, The Walking Dead, Tales of the Walking Dead) as well! Just to discuss motivations, intentions – I think that the main thing that I remember is that in playing her with the intentions to survive. I just kind of – literally that’s it! So I dialed that up and down depending on what the scene required, but that was always a state of being.

AM: What’s that like because we’re constantly flashing back and forth between the younger and older self of her. How much work did you do with Samantha when you’re looking at where you need to go or the nexus of where this was going to start?

LH: I mean, we didn’t talk as much as I thought that we were going to which wasn’t a bad thing either. We talked a little bit about Catherine and our interpretation. The main thing I remember her saying was that I needed to trust myself and that she was very happy that I was playing the young Catherine and that felt like a really generous and kind thing for her to say to a young actress. I think that she knew that I felt a little bit overwhelmed to fill her shoes. So, that gave me that relief and it made me do my own thing and I didn’t feel too overwhelmed and imitating Samantha. I just focused on who I thought that Catherine was.

AM: What do you want everyone to take away from in watching this. It’s beautifully done, I love how modern it is, the style of the music! People may not know the story, but what is it that you want audiences to feel in coming to the premier of this?

LH: Well the Serpent Queen has that connotation of being evil and manipulative and two-faced and all that stuff. Even if you don’t know Catherine beforehand and she is known notoriously in history as being this “evil” Queen, you would kind of already have this idea going in – this is what she was. But I hope that audiences take away is that this show debunks that. It shows her in all her glory and in all of her weaknesses as well.

I think that the fact that she remains so resilient and has this unwavering self-belief in herself despite this emotional and physical abuse that she receives throughout her life is very inspiring and I think I think that’s what I hope that most people will take away. Just that inspiration to be resilient in their own lives.

AM: In playing her, how was it to wear the corsets and learn how to do the things that you would normally do in such a constrictive garment?

LH: Yes, I mean that’s exactly it – it was restrictive. That corset was made to keep women restricted in that aspect! Those costumes were some of the most amazing garments that I have ever worn and what it did do for me is that it gave me a different posture. It made me feel more powerful and strong. I gained a confidence that Catherine desperately needed because she was somewhere that she didn’t belong. She needed to keep her strength and it really helped in playing that.

IG @samanthamorton

PHOTOGRAPHY CREDITS | STARZ/The Serpent Queen

Read the SEP ISSUE #81 of Athleisure Mag and see THE QUEEN’S STATE OF MIND | Serpent Queen in mag.

SAVOR THE SEASON WITH JAYMEE SIRE

The fall is an interesting time of year as you can still rock summer looks with a few layers to transition. You have some crisp days and a few toasty ones and the idea of still being able to go out without having to fight the elements is still easy enough! In addition, this time of year makes you think of your favorite gameday, comfort food, grabbing a few beers and waiting for the holiday season.

This month's celebrity cover is full of great fall trends you'll want to add to your closet (plaid, sweatshirts, layers and how to transition summer into fall). Food Network's Jaymee Sire, will be the floor reporter for Iron Chef Showdown whose season debuts next month on Nov 8th! We wanted to catch up with her on how she got into broadcasting, her love of food and what she enjoys eating and cooking!

ATHLEISURE MAG: Tell us your background and how you got into broadcasting and the various stations/networks that you have been on? 

JAYMEE SIRE: I decided pretty early on that I wanted to pursue a career in broadcasting, so I actually started running studio cameras at my local station in Great Falls, MT (my hometown) in high school. After studying broadcasting at Washington State University, I worked for a year in Great Falls before making the jump to San Diego, CA working as a sports reporter at the CBS affiliate there (KFMB). After 4.5 years, I moved to Northern California to work at a regional sports network, CSN Bay Area where I had the opportunity to cover two World Series by the SF Giants. Soon, ESPN came calling so I moved cross country to Connecticut, where I worked on various shows, including helping to launch SportsCenter:AM, the morning installment of the flagship program. In April of this year, I was unfortunately part of a mass layoff of over 100 on air talent. However, I'm a firm believer that everything happens for a reason, and it allowed me to pursue another passion of mine: food and travel TV! Starting November 8, I will be the floor reporter on Iron Chef Showdown on Food Network. 

AM: Have you always had an interest in food and how is preparing your work in this vertical different than sports? 

JS: Back in middle school, my mom made it a requirement for my sister and I to cook dinner for the family once a week. It really sparked my interest in cooking, especially when I realized I could really make anything I wanted as long as I had all the ingredients and followed the instructions of a recipe. That interest intensified living in California for 10 years, where there is no shortage of amazing produce and inspiration. While living in SF, I started my blog, E is for Eat, documenting my adventures in the kitchen, restaurants and even traveling around the world. Working in the food space is a dream come true for me, and while it's much different than sports, in some respects, it's also very similar in others. My role on ICS reminds me a lot of doing sidelines for a football game. I'm responsible for doing my research, knowing the storylines, quickly getting in and out for an interview, reporting my findings to Alton (Brown), and keeping an eye out for action happening on the floor. Additionally, the chefs are extremely competitive, we have a "home team" (the Iron Chef), and Alton calls the action much like a play by play commentator. It's actually the perfect transition for me from sports to food!

AM: We're excited about Iron Chef Showdown which premieres next month. Tell us about this show and what to expect? 

JS: For die-hard fans of the Iron Chef America, you will be happy to know there are a lot of familiarities. The original Kitchen Stadium set has returned from storage, with some updates. Al ton is still the host and The Chairman is back with his crazy antics. But there are some fun new twists as well. For starters, we have a new Iron Chef, Stephanie Izard, thanks to this spring's Iron Chef Gauntlet competition. Also, there is now a Round 1, where two challenger chefs compete for the opportunity to face one of the Iron Chefs in the second round. And of course, there is a brand new floor reporter. :) I think fans will really enjoy the high intensity competition they loved from the original series, with some exciting, faster-paced elements. 

AM: As fans of the Iron Chef series, what are some of the inside details that you can tell us - do they really cook in just an hour and is it as intense as it seems? 

JS: This is a common question, and a valid one with everything we know of "reality" TV these days. But, they really do cook in just an hour! There's a lot of setup involved, with camera angles, shots, the revealing of the secret ingredient that takes longer to shoot, but the chefs are not allowed to start cooking until the 60 minutes starts. And once the clock starts counting down, it doesn't stop until it reads zero. It's one of the things I love about working on the show. Even though it's a taped show, during that hour, it feels like live TV, which is what I've done for 15 years. There are some practices in place to make it possible for the judges to taste their food while it's hot, but everything must be finished in the hour, even if it must be reheated and re-plated right before tasting. And yes, the competition is FIERCE! The chefs take this very seriously. It's the OG in food competition shows, and the reputations and bragging rights on the line far exceed any other cooking competition. This is their Super Bowl!

AM: What other projects are you working on that you can share with us that we should keep an eye out for? 

JS: Nothing is imminent, but I'm really hoping to further my transition into this space by developing some other food and travel shows of my own. We have some ideas we are working on, hopefully I can share more soon!

AM: As someone who loves food, what are 3 of your favorite things to eat during this season? 

JS: Ooooooh! So hard to narrow down to just three, but I will try. I really do love eating with the seasons, and there are so many amazing ingredients and flavors we associate with fall. I love butternut squash, I think it's a far more superior and versatile option to pumpkin, which is kind of overplayed this time of year. Butternut squash is great in soups, salads, pureés, as a substitute for noodles in lasagna, or simply roasted as a side dish. I know they're cliche these days, but I love me some Brussels sprouts too. One of my go-to side dishes in the fall is roasted Brussels sprouts with red onion, garlic, apples, pears, fresh herbs and of course... BACON. Haha. I also really love pork this time of year. I just made pulled pork yesterday for a bunch of friends, which is an easy way to feed a crowd. But I also love to use it in ragus, or even just a big Berkshire pork chop served with a side of fall vegetables.

AM: What is a Jaymee Sire Thanksgiving like? 

JS: Thanksgiving is such a nostalgic time for me. As much as I love experimenting with new dishes and flavors most of the year, Thanksgiving is a time for childhood favorites... with a Jaymee twist.. One of my favorite Thanksgiving dishes is Green Bean Casserole (not what you were expecting me to say, right?) But since I started the blog, I've developed a way to make it with all homemade ingredients from the condensed cream of mushroom soup to the fried onions on top. It conjures up those memories, but omits the canned or processed products. I also do a Sweet Potato Casserole that my mom requests every year. I use Grand Marnier and top it with candied pecans instead of marshmallows. Some of my other Thanksgiving table favorites include: Brie Mashed Potatoes (either that or Roasted Garlic Mashed Potatoes), Sourdough Stuffing, and Grand Marnier Cranberries. I was also lucky to snag a fresh Stone Barns turkey this year. They went on sale at exactly 10:00am on October 25th, and one of my friends told me she missed out when trying to reserve at 10:04. (I clicked at 10:00 exactly, because I'm a huge nerd and really wanted one).

AM: Do you have a signature dish that you enjoy cooking? 

JS: I would say Ragu is my signature. That's a very broad dish to name, but I like to make new ones all the time, and experiment with different pasta shapes to serve with it. One of my all-time faves was a Wild Boar Ragu (can substitute pork shoulder if you can't get wild boar), and it actually placed second at a pasta sauce competition in San Francisco! (number 1 in my heart.) I've done a similar one with Oxtail on the blog as well, but recently I did a more traditional one with ground veal, ground beef, and hot Italian sausage and some homemade veal stock I had in the freezer. My boyfriend says it's the best thing I've ever made for him, so I should probably get that one up on the blog at some point!

AM: What's on your playlist whether it's to work out or simply when you're out and about? 

JS: People who know me well know that I'm sort of obsessed with a station on Pandora called "Hip Hop BBQ." It's seriously life changing, haha. It's basically a bunch of old school rap and hip hop from the late 90's/early 2000's and it's always the perfect station for any party, cooking dinner, working out, etc. In fact, I'm listening to it right now!

AM: When you're not working or trying the next meal, what can we find you doing? 

JS: Traveling! Almost as much as I'm obsessed with food, I'm addicted to traveling. I studied abroad in Barcelona my senior year in college, and have had the travel bug ever since. I love experiencing other cultures, trying new foods, and seeing the world. Just in the last couple years, I've visited South Africa, Thailand, Peru, France (twice) and Tulum... just to name a few. I'd really like to get to Cuba before it gets modernized, so that's probably next on my list. I love documenting my travels on the blog, and even have a separate tab for it on E is for Eat. 

AM: Are there any charities/philanthropies/mentorships that you are involved in? 

JS: I recently traveled back to my alma mater to attend homecoming with some girlfriends, and I decided to fly in a day early to spend the day speaking with broadcasting classes. I remember how cool it was to receive advice and guidance from others in the business, so I always do what I can to pay that forward and help young up and comers in broadcasting. Hoping to do much more in the future!
 

AM: Are there any charities/philanthropies/mentorships that you are involved in? 

JS: I recently traveled back to my alma mater to attend homecoming with some girlfriends, and I decided to fly in a day early to spend the day speaking with broadcasting classes. I remember how cool it was to receive advice and guidance from others in the business, so I always do what I can to pay that forward and help young up and comers in broadcasting. Hoping to do much more in the future!
 

Our cover shoot with Food Network's Jaymee Sire, took place in Battery Park at Treadwell Park Downtown (whose sister location is on the UES) and is led by Beverage Curator and Certified Cicerone® Anne Becerra. The best way to enjoy the fall season with great style is to enjoy 20 continually rotating draught beers and ciders, cask beers and hand-crafted artisanal cocktails made from independent spirits.

These beverages are paired with a curated menu from Chef John Villa that include in-house smoked beef brisket sandwiches, smoked crispy wings, and wagyu kobe style burgers.  For those with a sweet tooth, they offer a selection of seasonal "Beer Floats" featuring unique beer and ice cream flavor combinations.

We had a great time shooting here and sampling the fare and we chatted with our girl Anne for more details on this location.

ATHLEISURE MAG: One of the things that struck us about TPD is that people can select and have their beer canned! Can you tell us about the machine as well as a bit about the process?

ANNE BECERRA: We love the fact that we're able to consistently rotate our draught beer selection so there's always something new and exciting. And because of this, it's happened so many times- people fall in love with a beer they're drinking and then find out it's only available on tap, or they may not be able to get it in can or bottle. Our crowler machine allows us to fill a 32oz can with any of our draught beers, reseal it and take it to go. Because it's sealed it gives the beer a longer shelf life than if we used the standard growler which is typically a screw top glass bottle.

AM: How do you go about selecting the beers that are offered on tap?

AB: It's very important for us to maintain a balanced menu. Our goal is on any given day to offer a mix of hyper local, national, and international beers that cover a wide range of styles. While we change the individual beers after each keg, our style guidelines stay fairly consistent so regardless if you're looking for a Belgian Tripel, American IPA or Imperial Stout- we'll always have you covered. 
 
AM: Are there any beers that are limited in nature that are offered here that may not be found in any or many bars in the city?
 
AB: Absolutely. We always get really excited when a brewery we love has a new seasonal, one-off, or small batch offering. We have longstanding relationships with brewers, importers and distributors who help keep an eye out for new and interesting beers we can put on our menu. However, what's more important than being "rare," is being good. Who cares if there are only 2 kegs in the country if no one likes the beer? So we try to hit that perfect combination of exciting, delicious, and of course- worth the money. 
 
AM: There are a number of options from the menu - does this change seasonally and what kinds of food can you expect here?
 
Chef John Villa: We adjust the menu slightly seasonally. But we have standards and classics that stay on the menu all the time that people come for like the giant pretzel. 

AM: We loved the private room which seems perfect to watch a game with a few of your friends, can you tell us more about that?
 
AB: Our restaurants are lively, fun places to have some beers, play (or watch) some games, and enjoy yourself. We have several TV's, good music and an upbeat atmosphere. But because there's so much going on, we generally don't play the sound for the games so this backroom is where we can. It's a cozy place with a projector, awesome speakers and comfortable couches that you can watch your favorite games with the sound on and kick back and relax. It's typically first come, first serve but it is available to rent out for private parties,or as an intimate place to watch sports, movies, etc. 
 
AM: You guys have a number of pinball machines, foosball table and even board games - what is the typical girl/guy that comes here?
 
AB: One of the best parts of being in the neighborhoods we're in (East 60's and Battery Park) is that there really isn't a typical girl/guy that comes here. It's really the kind of place that everyone feels welcome and on any given day you'll find neighborhood folks, mixed with after work crowds, tourists, families, you name it. I think beer and games have always been great equalizers and hopefully when anyone walks in they feel comfortable and at home. 
 
AM: Now that it's fall, what special events or activities will be offered at TPD and can you tell us about what you are doing for the holiday season?
 
AB: Well because the space is pretty sprawling, it's a great choice for holiday parties, office gatherings, you name it.  We also see a lot of people coming to Treadwell Park for holiday shopping for the beer lover in their life. In addition to our crowlers, all our bottles and cans are available to go and we're more than happy to help put together gift baskets or give recommendations. We're also celebrating our 2 year anniversary of our uptown location November 30th so we'll be throwing a blowout party for that - I'm super excited! 

AM: We know that there are two Treadwell Parks (the other being on the UES), are there plans to open another location in the city?

AB: The goal of Treadwell Park is to get great beer to as many people as we can in a laid-back, non intimidating atmosphere. The fact that everyone has been so welcoming and into what we're doing is fantastic. Although there are no immediate plans, if opportunities arise in neighborhoods and communities that share our passion for beer, food and everything in between, I can't see why we wouldn't want to continue to grow. 
 

Read more from the Oct Issue and see Savor the Season with Jaymee Sire in mag.

2017 GLOBAL CITIZEN FESTIVAL

On Sept 23rd, the 2017 Global Citizen Festival came back for its 6th year on Central Park's Great Lawn in NYC. This event culminated Global Citizen Week, a series of more than 30 public, advocacy-driven events and digital activations that took place across NYC. Prior to this week, Global Citizens took 1.6 million actions over 2 months that secured 29 commitments, 55 announcements and 13 calls to action which totaled $3.2 billion to assist in affecting the lives of 221 million people. These efforts will continue to assist in holding governments and business accountable to deliver on their promises for years to come. The concert and summit like festival included world leaders, non-profit organizations, social conscious focused artists and Global Citizens that are intent on leading the world to Global Goals for Sustainable Development to end extreme poverty by 2030.

Over 60,000 attendees and millions watched live (via broadcasting partners at MSNBC, Youtube and Twitter) with performances by Stevie Wonder, Green Day, The Killers, The Lumineers, and featuring the Chainsmokers, with special guest performances by Pharrell Williams, Big Sean, Andra Day, and Alessia Cara.

| PHOTOGRAPHY Theo Wargo/Getty Images for Global Citizen - Model & Activist Joan Smalls |

Top Campaign Victories  

Economic Empowerment | Accenture, Citi, Ernst & Young, and Procter & Gamble each committed to source $100 million from women-owned businesses - a majority of whom will be based in the developing world. This amount totals $400 million will be delivered through Global Citizen's partners at WEConnect International which brings the amount to $1 billion committed on the Global Citizen stage from corporate entities towards women's economic empowerment in the past 12 months.

HIV/AIDS | Global Citizen partners Johnson & Johnson commits to accelerating the healthcare company’s HIV vaccine and announced that for the first time it is going into late-stage human clinical trials. It is the world’s first ever “global” vaccine, which means it can protect against all strains of HIV. In early-stage studies the vaccine has shown 100% success rate.

Famine | U.S. Senator Chris Coons (D-Delaware), as a member of the Appropriations Committee announced that encouraged by Global Citizens taking over 60,000 actions, his colleagues in the Senate have proposed $311.5 million more in funds for International Disaster Assistance compared to last year.

Yazidi Justice | Three years since the genocide was committed by ISIS, UK Permanent Representative to the UN, Matthew Rycroft, announced that the UK led the UN Security Council to a unanimous vote this week on the decision to set up a UN Investigation Team to pursue justice for the Yazidis. The UN resolution on ISIS accountability was described as a “long overdue first step” by the UN Office for the High Commissioner on Human Rights. This comes after an 18 month campaign and over 100,000 actions taken by Global Citizens.
 

| PHOTOGRAPHY Kevin Mazur/Getty Images for Global Citizen - Priyanka Chopra; Demi Lovato; Michelle Monaghan; Freida Pinto |

Top Accountability Updates

France | Thanks to Global Citizen’s two year long campaign, and nearly half a million actions, including those of Global Citizen and Global Partnership for Education Ambassador Rihanna, French President Emmanuel Macron announced that for the first time ever a G7 country — France — was to co-host the Global Partnership for Education replenishment with an African country — Senegal in order to raise $3.1 billion to provide 870 million children with vital education.

GHANA | President of Ghana, Nana Akufo-Addo, committed on the Festival stage to end child marriage. The newly elected President inherited the initiative to end child marriage in the country from his predecessor, so this stage moment provided confirmation that the new president has officially committed to continue with the National Strategic Framework on Ending Child Marriage in Ghana. As part of this announcement, the President also reaffirmed his pledge to provide universal free secondary education.

Famine | Executive Director of the World Food Program, David Beasley, confirmed that $575 million of $990 million committed by Congress in May — a commitment helped by 49,291 actions taken by Global Citizens — has been released to the WFP and others to immediately fight the famine. He then issued a powerful call to action to Global Citizens, revealing that after years of progress, the number of hungry people in the world is going up.

Partners of Global Citizen Week included: Gucci and CHIME FOR CHANGE, MSNBC & Comcast NBCUniversal, Live Nation, Johnson & Johnson, Citi, HP, Cadillac, T-Mobile, iHeartMedia, NYC Parks, lululemon, P&G, The New York City Mayor's Office for International Affairs, Bira 91, Universal Music Group, the Empire State Building, Forbes, Guardian US, Omaze, TOMS, and Tribeca Enterprises.

Partners of the 2017 Global Citizen Festival included: presenting partner GUCCI and CHIME FOR CHANGE, premier media partner MSNBC & Comcast NBCUniversal, entertainment partner Live Nation, global health partner Johnson & Johnson, and other major partners Citi, HP, Cadillac, T-Mobile, iHeartMedia, and NYC Parks.