VACATION VIBES | LA LA ANTHONY

It's always fun to touch base with those that we have interviewed previously. La La Anthony is a woman who is always on the go, whether she's on our favorite shows The Chi, POWER and Black Mafia Family. She's always fresh off of wrapping a project and in plans for the next one. In addition, she has always been an entrepreneur and earlier this year, she launched her hair care line, INALA which focuses on strengthening and providing our follicles much needed nutrients.

We caught up with her to talk about these projects as well as as how she tries to find those moments where she can recharge! She looped us in on what we should keep an eye out for, finding balance and how she enjoys vacation vibes year around!

ATHLEISURE MAG: We have always been a fan of your projects whether it’s The Chi, POWER and obviously more recently, Black Mafia Family.

LA LA ANTHONY: Oh thank you!

AM: We can’t wait to see the upcoming season. What made you decide that you wanted to be part of the show and what do you love about playing your character, Markaisha Taylor?

LLA: You know, I love Black Mafia Family because it’s a true story which just gives it a different depth and different layers! I knew about them and I had heard about them – Meech and Terry, so now being able to be part of their story is just so incredible! Obviously, 50 Cent is the producer who also produced POWER so, I always you know love working with 50 and he’s also one of my closest friends. So that was 2 of the main reasons that I wanted to be on-board and the character will really get introduced in the 2nd season and you’ll really see a lot of her and the relationships that develop over time. I think that people are really going to be into it.

AM: Is there anything that you can tell us about the upcoming season or will we need to wait until September?

LLA: You definitely have to wait! These things stay super under wraps! But we did finish filming so now things are just being edited and I think that it’s going to be an incredible season and I think that people are just going to be really excited for it.

AM: Since you are always involved in so many things, are there other TV or film projects that you have going on that we need to keep an eye out for?

LLA: I have a Netflix movie coming out with Gabrielle Union and that should be out at the top of the year. I also have a Netflix movie with Jonah Hill, Lauren London, Nia Long that’s coming out probably around the top of the year. Kenya Barris directed that one. There are some projects in the can that will start coming out and that’s always exciting when you can start off the new year with some new projects and things like that!

AM: Absolutely and with such amazing names and great casts for both of those.

Earlier this year, you launched INALA. Why did you create this line and what does the name mean?

LLA: INALA is my real name backwards – my real name is Alani so it’s a cool spin on that. It was something that was important to me because I worked on it when we were spending a lot of time at home during the pandemic. I really experimented a lot with rice water and saw amazing benefits to my hair when I was making the rice water at home. I was like, how can I bring this to people out there and really help with hair growth, hair strength, edges and all of that stuff. Especially with people who wear wigs, weaves, braids and protective styles all the time that we do to save and preserve our hair. I worked with some experts and came up with INALA and the Power Potion has been amazing and the results have been great. We have the Reset Rinse and now we’re working on just launching some new products because everything has been so great and people have been loving the results and have been really happy about everything.

AM: I think rice water is amazing and I have been a long time skincare fan of Japanese and Korean Beauty skin products that use this in it. So what is the benefit of using rice water as it pertains to hair?

LLA: It’s just known to help with strengthening hair. It’s known to help with hair growth, keeping hair to have a luscious glow to it – it’s literally like I say that rice water is just magic! The rice grain itself contains all of these nutrients that are essential for all this that I’m talking about. So what we did is put ours along with the 100% rice complex. It has biotin in it and different vitamins and minerals that really boost your hair growth and hair strength. The results have been crazy! When you see before and after pictures and people start talking about their experience with the products, it’s been really amazing.

AM: Because you have your hand in a number of pots, how do you take advantage of the summer and take time for yourself?

LLA: That’s something that I’m still working on. Because I am so busy and I do need to find that balance so it’s something I’m working on. You know, I have a trip coming up with my son soon and it’s just going to be him and I. It’ll be a couple of days where he and I will be able to be off the grid and to have some fun with him. I’m really looking forward to that. I did tell myself that in August and in some of September, I do want to do a bit more traveling mostly with my son and kind of just disconnect from work for a little while. You know, I was on BMF and as soon as it wrapped, I did an independent film called Water Boys and just finished that so I haven’t had so much downtime at all. So, I really feel like it’s important to have a healthy balance!

AM: You partnered again with Baileys and helped them with the National Colada day which was on July 10th. How can we continue to celebrate that and what did you do to enjoy all the amazingness that is the Colada?

LLA: Well see, I don’t take a lot of vacations! So what I love about Baileys Colada is that it gives you vacation vibes wherever you’re at. It’s just one of those things that when you taste it, in your mind, you’re on a beautiful island somewhere or laying up doing absolutely nothing. I think that that’s how we’re able to continue celebrate it no matter where you are or what you’re doing. You can bring the beach vibes and the vacation vibes to you by having it for sure!

AM: What were your inspirations behind the cocktails that you created?

LLA: I love the versatility of them and it was based on my Puerto Rican roots which I love. The Piña Colada which a lot of people don’t know this, the Piña Colada originated in Puerto Rico, so it all kind of went hand in hand, so when I came to them with the idea, they loved it and were so receptive that I definitely wanted to bring my roots into it. So we came up with the 3 cocktails and I feel like it’s a nod to my culture, my heritage and it’s just really cool to be able to bring all of that together.

IG @lala

PHOTO CREDITS | Baileys Colada

THE POWER OF FOOD | CHEF RICHARD INGRAHAM

We took some time to chat with Chef Richard Ingraham. We wanted to find out how he took his talents in the kitchen to a career that has led him to being the private chef to power couple, Dwyane Wade and Gabrielle Union and creating a private chef network whose clients are those in the NBA, NFL and entertainment industries. We also talk with him about Grown Southern, his upcoming projects and his partnership with CIROC.

ATHLEISURE MAG: When did you realize that you wanted to be a chef?

CHEF RICHARD INGRAHAM: I’ve always loved cooking. I started making omelets, cookies, and milkshakes at the age of 10. During that time, I had no desire to become a chef. I was doing it because I loved creating. My family cooked all the time and it just rubbed off on me. It wasn’t until my mid to late 20’s that I decided that I wanted to become a Chef.

AM: Where did you train and what has your culinary journey been?

CHEF RI: I received my formal training at The Art Institute of Atlanta. My first job was at the Buckhead Diner where I was a line cook. I worked at the diner while I was in culinary school. As if I didn’t have enough on my plate, I got a second job working across the street at the Corner Café, where I learned all about pastries.

After I graduated, I became a Sous Chef at a restaurant called the Bubble Room. I left the Bubble Room and moved on to Insigna where I was a Sous Chef and Executive Pastry Chef.

AM: How would you define your style of cooking, and have you always been focused on sports nutrition?

CHEF RI: That has always been a difficult question to answer. Difficult because I'm influenced by so many different cuisines. If I were backed into a corner, I’d call my style “Eclectic American.” I really didn’t become focused on nutrition, until I started cooking for Dwyane Wade and other athletes.

AM: What led you to becoming Dwayne Wade and Gabrielle Union’s private chef?

CHEF RI: A friend of mine who just happens to be Dwayne’s Business Manager, Lisa Joseph Metelus, asked if I would like to cook for a NBA Rookie that was just drafted. I asked her who it was. She said that it was Dwyane Wade. After I did my research on who he was (I wasn’t a big basketball fan, so I didn’t know who he was) I told Lisa I’d like the opportunity. The day of the tasting, I arrived at his home with 10 prepared items. I made him everything I could think of, from smothered turkey wings with mashed potatoes to my grandmother’s lemon pound cake. Even though I’d prepared all this food, Lisa wanted me to prepare something fresh so that Dwyane could see that it was me preparing these dishes. He liked it and the rest is history.

AM: Can you share 3 go to meals that they enjoy eating?

CHEF RI: Gabrielle: Bhindi Masala; Pasta Alla Checca; Jumbo Lump Crab Cakes over Heirloom Tomato; and Quinoa Salad with Lemon Honey Vinaigrette.

Dwyane: Blistered Cherry Tomato and Shrimp over Angel Hair Pasta; Pan Roasted Sea Bass Sweet Potato Puree; Sauteed Spinach and Ponzu Ginger Sauce; Stewed Chicken Thighs with Chickpeas.

AM: What are 3 ingredients that you always like to have on hand that are versatile to use in several dishes?

CHEF RI: Creole Seasoning, Five Spice, Cumin, Red Pepper Flakes and Smoked Paprika. I know you said three, but I couldn’t help myself. lol

AM: When you’re a private chef to a celebrity or a family, what are the challenges that you're navigating when creating meals?

CHEF RI: In my case, I have 7 individuals who all eat differently. So, I must create meals for each of them that are creative, flavorful, and still help each person achieve their goals. If you’re a Chef who cooks in a restaurant you have a set menu that you execute daily. You may create daily specials which would give you some variety. Whereas I must come up with something different each day for each meal - Breakfast, Lunch, and Dinner. Not only do I think about the food, I also pride myself on maintaining an elite level of service for my clients. I do everything from making sure their glasses are never empty to inquiring about personal health issues, to preparing and executing a menu for 75 guests on Christmas.

AM: You created Chef RLI, a network of Private Chefs that work with celebrity clientele. How did that venture come about?

CHEF RI: One day Dwyane and Gabrielle came in the kitchen and mentioned that Chris Bosh was looking for a private chef. They told him that I had a company that had chefs for hire. When they told me that, I couldn’t believe it because I had no such company at the time. I just had a few chefs helping me with the meal prep service. Well, they told me that I needed to figure it out because they had already put me out there. So, my business partner and I created Chef RLI, and began placing some of the chefs who were helping with the meal prep as private chefs.

AM: You partnered with Michelle Bernstein and Michael Schwartz during former First Lady Michelle Obama’s Chefs Move to Schools White House Initiative. Tell us why you wanted to be involved?

CHEF RI: The First Lady’s Initiative was such an important one because it helped spotlight the problem we are having as a nation bring healthier food options into our schools. As a former educator, I’ve seen first hand how the lack of nutrition stunts the scholastic growth of our children, especially in our lower income communities. So, when I was asked to join this initiative in support of Miami Dade County Public Schools, I jumped at the opportunity. The Chefs worked with Superintendent Alberto Carvalho and cafeteria managers to create healthier dishes using what was already in the school’s inventory. Of course, we had to take into consideration the differences in culture and eating habits of each school. As an alumnus of Miami-Dade County Public Schools, it was incredibly rewarding to support my community.

AM: You released Eating Well to Win. Tell me more about it and why you wrote it.

CHEF RI: Eating Well to Win is a cookbook for everyone. I found that when we talk about eating better or healthier, we seem to think that the only thing we can eat is food that is bland or out of reach for us. This book shows that you can take some of your favorite foods and by just changing a few ingredients make it better.

Because I’ve had so many different careers, I feel that I can speak on the importance of eating healthier and better. Whether you're a teacher standing in front of a class full of students, a sanitation worker running your routes, or a 3-time NBA World Champion, what we put in our bodies helps us perform better.

AM: Will you release another cookbook?

CHEF RI: Yes, I’m currently working on my second book.

AM: Tell me about Grown Southern!

CHEF RI: Grown Southern is a restaurant concept we developed in collaboration with Grown Restaurant, owned by Shannon Allen. It features organic southern inspired soul food prepared with passion and care. We have great menu items like our Crispy Buttermilk Fried Chicken Sandwich, Old School Mac & Cheese, and Red Velvet Cake with Rich Cream Cheese Frosting.

AM: You're constantly working as a chef as well as giving back to others – why is this important to you?

CHEF RI: When I started working with Dwyane, I was still teaching culinary arts at a high school as well. My classes were held at a homeless shelter called the HAC (Homeless Assistance Center). The student demographic of my classes consisted of the homeless population of the center, as well as students that were bussed from various high schools. So, every day I would see both sides of the spectrum.

I would go to work in the morning and see broken people trying to put themselves and their families back together. Then in the afternoon, I would drive to this massive estate, where life couldn’t be better. Seeing this each day made me realize that we are all one mistake from our lives becoming entirely different. That experience keeps me honest with myself. It keeps me hungry. It has made me more compassionate towards others and their struggles and instrumental in motivating me, to find a way to help them.

AM: Tell us about your partnership with CIROC and how you became involved.

CHEF RI: I’ve been working with CIROC for about a year. I was featured in their CIROC Stands Black Excellence campaign in 2021. They profiled my story through a mural in Wynwood, FL. painted by local Miami artist Mojo. Then in November, I collaborated with them to create delicious Friendsgiving recipes and cocktail pairings with their CIROC Pomegranate. Now, I’m excited to be back with CIROC Pomegranate as part of the Love Squad. Our goal is to give one lucky winner a one-of-a-kind experience for them and their loved ones.

AM: We enjoy CIROC when we're celebrating or relaxing at home. We have a feeling that you may have a recipe that you can share and how we can pair it!

CHEF RI: Of course, I have recipes!!!! One of the cocktails that I created using CIROC Pomegranate is called “The Ingraham.” It’s my take on the classic sidecar. It consists of CIROC Pomegranate, Orange Liquor, Lemon Juice, and Cinnamon Simple Syrup. It’s the perfect cocktail for my Asiago and Herb Crusted Rib Eye Roast.

AM: Are there upcoming projects that we should keep an eye out for?

CHEF RI: I’m going to be in Miami for the South Beach Food and Wine Festival from February 24-27. I’ll be hosting a brunch at Grown in Miami Beach on February 27. I'm also working on potential show ideas as well.

AM: We love your statement eyewear! What do you look for when it comes to your frames of choice?

CHEF RI: Listen, I said to myself a long time ago 'If I’ve got to wear them, they have to be FLY!!!' When looking for my frames I look for a statement piece that evokes conversation. I love large frames with color or interesting patterns. I use my glasses as a part of my total look. I would love to have my own eyewear line one day.

AM: Being on the move constantly, how do you take time for yourself?

CHEF RI: It’s difficult to carve out time for myself while taking care of my family, Dwyane and Gabrielle’s family, and Co-running my businesses. There aren't enough hours in the day. So, I give myself more hours by waking up around 4 each morning and working out. This allows me time to gather my thoughts and organize tasks for the day. It gives me a sense of accomplishment that helps me get the day started. Being in the kitchen all the time is murder on my hands and feet. So, I make it my business to get manicures and pedicure regularly.

IG @chefrli

PHOTOGRAPHY COURTESY | CIROC

Read the FEB ISSUE #74 of Athleisure Mag and see THE POWER OF FOOD | Chef Richard Ingraham in mag.

ZEROING IN WITH DWYANE WADE

We're excited that we're in the midst of the playoffs for the NBA season, whether your team is playing or you're just happy to have basketball back on TV! Even though we're socially distancing, it's a way for us to feel like we're together. We caught up with Miami Heat, Chicago Bulls and Cleveland Cavaliers veteran, 3 X NBA Champion Dwyane Wade who is also commentating the games for TNT in 'Inside the NBA'. In addition to number of projects that he is working on, Dwyane is the Co-Founder of Budweiser Zero which is a non-alcohol alternative to enjoying a beer solo, with friends or after a great workout.

ATHLEISURE MAG: Prior to the launch of Budweiser Zero, tell us about your initial work with Budweiser and your synergy with the brand?

DWYANE WADE: I started working with Budweiser a little over a year ago when they did the “This Buds For 3” film for my retirement. Most recently, I was part of the Whassup reboot that came out a few months ago with DJ D-Nice, Chris Bosh, Candace Parker and my wife, Gabrielle Union, focusing on checking in on your friends when COVID first hit. I’ve always respected what Budweiser has built and their continued work with athletes. Entering the non-alcoholic market has always been of interest to me and this project seemed like a natural progression of my relationship with Budweiser.

AM: There has been a rise in the beverage industry for zero alcohol beers. Why is this important for those that are athletes or are focused on their fitness endeavors to have this as an option for their celebratory moments?

DW: The non-alcohol category of beer is rapidly growing and with Budweiser Zero, we are able to bring some familiarity into the category. Budweiser’s brewing heritage alone helps redefine pre-existing expectations and associations with non-alcoholic options.

Oftentimes, people feel like they are giving something up with a non-alcoholic option, but we are trying to change that perception and create more opportunities to celebrate life’s moments, both big and small. A focus for me when helping to develop the product was thinking about the athlete’s experiences during the season. Being in the game for so long, I can understand the need for a drink option that lets a player stay on their game but still enjoy social moments and celebrations.

AM: You are the Co-Founder of Budweiser Zero, what drew you to being involved in this and to take on such a role with the brand?

DW: It’s important for me to work with brands who have similar values and priorities that I want to accomplish. When I sat down with Budweiser to start talking about what Budweiser Zero would become, the synergy was there and felt like a great use for my platform, post-basketball.

AM: What can we expect to see for roll out of this launch and how will you be involved?

DW: Budweiser Zero started rolling out in the US in March, but officially launched at the end of July, and will soon be available in Canada and the UK. Budweiser Zero will play a huge role in the sports world, for both athletes and fans. Athletes who are in training or in season, but still want that classic, refreshing beer flavor without compromising their game now have that option. Once fans are able to return to stadiums, Budweiser Zero will become the beer of the ninth inning and fourth quarter. While alcoholic beverages can’t be served at this time, fans can continue to enjoy Budweiser Zero till the last moment of the game. Beyond athletes, I think this product will resonate with consumers looking to cut back on sugar or alcohol and those looking to participate in social occasions without feeling the effects the next morning.

Budweiser and I worked together on this from the start to bring Budweiser Zero to life and I’ll also be sharing the beverage with my friends currently playing in The Bubble.

AM: Tell us about Budweiser Zero as well as elements that you had a direct impact on in terms of bringing the product to market.

DW: Budweiser Zero is Budweiser’s first zero-alcohol product with zero-sugar and only 50 calories. Budweiser Zero is light and crisp and has the same refreshing full-flavored taste people know from Budweiser. I worked with Budweiser from the inception of the idea and helped design the attributes and packaging of the product.

IG @DwyaneWade

PHOTO COURTESY | Budweiser Zero

Read the Aug Issue of Athleisure Mag #56 and read Zeroing in with Dwyane Wade in mag.