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Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
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STRENGTH IN SOLIDARITY | NYC PRIDE

June 22, 2023

Since 2017, Athleisure Mag has been a media sponsor in partnering with NYC Pride. During June there are a number of events that take place that bring the LGBTQIA+ and city at large together to celebrate as well as to draw awareness and to highlight the talents, interests and passions of this community. We always enjoy Pride Island which is a fun musical festival that will be headlined this year by Christina Aguilera. There are other events that also take place in this calendar from The March, The Brunch, PrideFest and so much more.

We sat down with Executive Director Sandra Perez of Heritage of Pride, the parent organization of NYC Pride to find out about the roots of the organization, a quick history of Pride here in NY, events taking place next and how they are drawing awareness, celebrating, education and raising money for small businesses. In our JUN ISSUE #90, we will talk about the actual events that took place!

ATHLEISURE MAG: Before we delve into this year’s theme as well as events that are slated, can you give us some historical background on Pride in NY starting with The Stonewall Riots that took place in 1969?

SANDRA PEREZ: NYC Pride is an outgrowth of The Stonewall Riots. So the first organizers The Gay Liberation March that emerged from The Stonewall Riots, was a loose coalition of organizations that continued to really emerge from the activist perspective. They were focused on basic human rights, recognition within our community, but also really, Stonewall was about people being persecuted and that they didn’t exist publicly.

The cause feels very present. In the last few years and this year in particular. BY 1984, there was a decision made to formalize a pride organizer, we became and were named Heritage of Pride and we’ve been organizing the Pride March and all related events since then!

AM: Which is a huge job!

SP: Yes, we’ll be turning 40 next year! It is a big job.

AM: What is your role and what are the things that you do that are specific to the events for NYC Pride and then what do you do in terms of Heritage of Pride, year around?

SP: Oh my goodness, as Executive Director, it’s always funny because I say that I do everything and nothing, right? Because you have your finger in every little pot! But for the most part, I’m charged with overseeing our events, our fundraising efforts and our advocacy. For me, a big part of what I have been doing since I came onboard in Nov of 2021 so I’m not here 2 years yet, has really been working with the organization and learning. But also, reinforcing our activists’ groups. I think a big part of the story that never gets told about Pride is that so much of the work that we do goes on behind the scenes.

People will think, “oh a march just happened.” No, it didn’t just happen. We rely on 1,000’s and I mean literally 1,000’s of volunteers that help to pull off our events every year. They’re very committed and people come from great distances. They take off of work to volunteer because it is that important to people. I was just talking about this with a staff person, but they were like, “oh my gosh, we’re responsible to the community and making sure that everything goes well.” I was like, “yeah, welcome to Pride!”

AM: Absolutely!

What brought you to Pride and what made you want to work there and to be in the position that you’re in?

SP: I spent a lot of time in the not-for-profit sector. I had run a Latinx organization for many years, I’ve worked for the Ms. Foundation for Women as part of their fundraising and development teams. So for me, my goal has always been mission work. I feel very strongly about being connected to a mission that resonates with me personally. This is a job where I am able to bring every single aspect of myself to work.

AM: That’s great!

SP: Right? You don’t always get that! I can be the Bronx girl that I am, I can be a Lesbian, a Puerto Rican, an American, I can be all of those things. I can do that and be of service to a community that I am part of and I feel strongly about that.

AM: We love that this year’s theme is Strength in Solidarity. What does that mean and how are we going to see that throughout events that are offered this year?

SP: That’s so great! You know, one of the things that continually amazes me is that we open up our themes for nominations which are across the board. So this comes from volunteers, from the general public and this year we landed on Strength and Solidarity, because we felt that it captured the call to action that we need to issue this year. The way we’re seeing that and the way that we’re trying to live into that theme is really looking to bring in all segments and to speak to all segments of the LGBTQ community. There are a lot of differences within the community, but I think that the challenge that we are all facing is very clear. For me, being able to work hand in hand and to work across different organizations is really a big part of what we try to do.

So for example, in The March, you’ll see that we’re looking forward to it. It’s our signature event and in there, it highlights our community partners this year. So you will see organizations that are celebrating big anniversaries this year – PFLAG and The National LGBTQ Task Force. Lambda Legal is being honored as community heroes. We have people from every sector that we also lift up as Grand Marshalls. The Brown and Black trans community is also very prominently represented as our drag queens who are in the front lines now every single day. For us, it’s also challenging. For the floats for example, what we try to do there with corporate partners that have a float, we try to marry them to one of our community based groups that they can share that float and to really expand that opportunity to get people to be involved and represented in The March as well as not just a corporate partner.

AM: That’s amazing. We didn’t realize that.

SP: I know a lot is made of corporations that are involved in Pride events. I am very clear that we vet our partners. A number of them we have asked point blank - what are you doing in our community and how are you living into your DEAI (Diversity, Equity, and Inclusion) at your institution. It’s just a really important moment for us to look at not just unity and solidarity within the community, but to also place and emphasis on allyship and what needs to show up for us at this point in time when so many of our rights are being attacked, violence is an ever present risk that we’re faced with, our volunteers are faced with as well as our staff. It’s a celebratory moment, but it’s also a somber one.

AM: I couldn’t agree more. When we first approached by your team back in 2017 to be media sponsors, people asked why we would want to participate. The first response was that I think it is important to be an ally. As Co-Founders, I’m Black, the other co-founder is a white man and we are a heterosexual couple. On various sets, our teams have had those who are part of the LGBTQIA+ community as well as we have covered those who are as well throughout our issues.

I have always felt that you should be a good ally and be able to share those stories within your pages as representation is important. It’s always been important to me as I want to be able to see myself when I'm out in the world. I've had very close friends that I knew of over the years whether it was being sent to conversion schools/therapies, having a hard time coming out to various people in their circle or simply just not being able to navigate their lives who committed suicide. For me, these were people that were my friends and even in the midst of their struggle there were such a rich fabric in terms of what they offered to the world and each time I always felt so sad that they felt that that was what they had to do and that there wasn’t enough that they could stay and either increase their circles or find community that they could navigate differently.

From those experiences, I have felt that it is always important to be an ally and to have representation reflected. I appreciate that your organization is looking to embrace and work with those that are in your community as well as outside of it. It’s also great to know that when you are with corporate partners which is necessary to put on a production of this nature, that you do create accountability and that you ensure that the benchmarks align with it being done in a way that works for what you need. I really appreciate that.

SP: Yeah, I think that in part and parcel of that, is really looking at engaging. We don’t just have sponsors, we call them partners. We call them partners for a very specific reason. We want to go beyond the exchange of a check. It’s about what are you doing to our community, what are you doing for our community, are you engaged in dialogue? How can we facilitate the dialogue and how can we educate you as to what kind of support our community needs.

I have one of our Co-Chairs, Sue Doster who always says, “we set the table so that people can sit down and have the discussions that need to be had." I say yes that’s what we do and that we go a step further by providing people with the opportunities to do better. For me, that's a real important part of what we need to be doing in the future.

AM: Who are the Grand Marshalls this year?

SP: I'm excited about this year's Grand Marshalls: Billy Porter (American Horror Story, Pose, 80 For Brady), Yasmin Benoit, AC Dumlao, Hope Giselle, and Randolfe "Randy" Wicker. We do have our Grand Marshalls, once again nominated by community members which is really great. I think that they reflect a lot of the community, they reflect the very best of advocates, and they reflect the very best champions that are out there and we look forward to having them take the spotlight and stepping off The March.

AM: For those that may not be able to be there in person, will you guys still have The March broadcast on WABC and will there be other ways to access this event if they miss the live airing?

SP: Yes! I’m very happy to say that we just renewed our partnership with WABC!

AM: Nice!

SP: So you can see us for the next 4 years on WABC!

AM: That’s fantastic!

SP: We’re really happy about that. The March is a live broadcast for 3 hours. You can also see it on ABC7NY.com, ABC News Live, and ABC7 New York's Connected TV apps on streaming platforms Amazon Fire TV, Android TV, Apple TV, and Roku. We love for people to know that they can watch this in person, live at home or at another time!

AM: Pride Island has always been one of my favorites! Our team enjoys going – we loved when we saw Madonna back in 2019 – such a great performance. People were losing their ever loving mind! Christina Aguilera just got named as the headliner this year and I love that you guys will hold this at Brooklyn Army Terminal. What can we look forward to in terms of this event?

SP: I mean, I think you can look forward to the great music that has become part of Pride Island and it originated as Dances on the Pier! When we first started way back when, the community had no place to dance because it was forbidden right (Editor’s Note: Dances on The Piers started in 1986). They threw whole parties on the pier and those have morphed into things like Pride Island and so many other events that happen that Fri. and Sat. So Pride Island, you can see a lot of activations, we have talent, we have a few surprises I’m sure and great fireworks which always is fun, we have food and Christina’s set! We’re very excited to have her onboard, she’s such a great champion for the community and I‘m just as excited as you are, let’s just put it that way!

AM: When I saw the release pop out, I was like, “what?!?”

SP: I did squeal as well! There’s no jadedness here! We get very excited over the talent that we have on stage for Pride Island. But equally at all of our events.

We have PrideFest which is our street fair that takes over downtown and that’s 3 stages going on there. We have Family Fest, we’re going to prominently feature members of our community on stage with lots of local talent because this is where they grow and we want this to be a showcase of our community as well as local talent as well. We’re doing Youth Pride this year again in Brooklyn which is an important event for us because we know how much pressure young people are under. We know that it is not a safe time for them. So to be able to partner with Target over many years and they have been the ones advocating for this being a totally free experience for young people to celebrate in safe spaces. That is going to be a fantastic event. I’m really proud that we do that.

AM: I love that when you’re looking at the different events, that you present, The Brunch this year has Black chefs from the LGBTQIA+ community or that TEAZE focuses on women – you create programming where you can really showcase representation so that people can step forward and see something that can interest them. Why is it so important to do that and it’s so complex because you only have so many days but you’re targeting so many demographics?

SP: Yeah we do, because our community is not a monolith. We come in every shape and color and our interests are varied. The event producers that we bring on every year are from the community and have a real commitment to lifting up different segments of our community and that’s what you see when you see The Brunch. We’re celebrating Juneteenth and understanding that historically Black and Brown folks have been marginalized not just in mainstream, but within our communities. So really lifting up that talent and really lifting up our partnerships and what we plan to do beyond The Brunch and beyond the month of June.

AM: How far in advance do you begin planning for the next upcoming Pride event because it feels like you would be working on this one as well as the next one already.

SP: Absolutely! One of my big commitments is to get us to a place where we are planning this 2 and 3 years in advance! Because that’s the time that we would really need to be able to realize the vision, right? One of the things that we’ve done this year that’s different is that we have lightened our calendar and we decided that there are certain events that we do usually in June that were not getting the attention that they merited. So for example, our Human Rights Conference, it will move to Oct. We feel that it will be a really great time to go from the lighter aspects of Pride and really dive into the issues that are facing the community. Not just the issues, but the people leading us and offering new answers. So we’re very pleased that we’re going to move and lean into what we call Pride 365, which means that we will be present in terms of having productions year around. So we’re looking at having a fuller calendar Oct. – Dec. that will allow us to do our Human Rights Conference. We have moved our Family Movie Night and are looking at making it a monthly. It’s really about targeting families and children so that they can participate in a safe theater experience with other parents because I think that that is important to be able to build up that community. Parents who have children that are from that community are also important as well.

AM: It’s great that you looked at what you have done over past Pride months and were able to segment what made sense to stay in that period as well as looking at the longer view by seeing how you can create a fuller schedule that takes place throughout the year. It allows for those that are looking at what you do to understand that these are ongoing initiatives and are not designated for June only. Once again for those that are allies, that we shouldn’t be rallying around June but there are everyday efforts that can be done and are available.

SP: It is an everyday effort and we realize that we need to be banging that drum. We have a very unique space within the LGBTQ ecosystem, but organizations are year around. It doesn’t matter the size, we’re one of the largest Pride organizations, but I’m thinking of rural communities that are trying to put together their first Pride, most of these things come from people who want to create a safe space and our programming allows them to do that if they can leverage our work in service of their community, that really is the goal there. To teach that voice and to keep that platform open for the people that we serve.

AM: Are there organizations or charities that a portion of the proceeds of the sales of tickets/admission go to support?

SP: Actually, we’re very proud of our Pride Gives Back Program! It is a grant program wherein we award upwards of $100,000 a year to a variety of different groups that can apply to a grant program. This year, I think that we’re just sending out the award letters. There may be 15 groups in our cohort and they range from very very small organizations to large organizations who are looking for either support to stabilize. I think that what I love about the Pride Gives Back Program is that it really speaks to the organizations that are at the absolute grassroots. They’re not necessarily being funded yet and we get to find them, fund them, and incubate them. We have some of our grantees who use our space to carry out their events. We really do try to support their work with publicity as well as resources as well as staff time. We want them to succeed, we want them to feel that they are part of our organization.

We’re doing that and we’re also expanding our partnership that we have with Mastercard which will allow us to pilot a grant program for small businesses. We’ll be making announcements for that, later on this month.

AM: We were talking a bit about volunteers earlier, is there still an opportunity for people to be able to apply to be involved in this year’s events?

SP: Absolutely! We are always looking for volunteers. This is the time of year where we sign people up and we make it really easy. All they have to do is to visit our volunteer page and what we do there is provide information to come to meetings and our training. Our volunteers can be hybrid. You can be a day of volunteer and you’ll get some training. We have very experienced volunteer captains and there is always time to hop on board this train!

IG @nycpride

PHOTOS COURTESY | NYC Pride

Read the MAY ISSUE #89 of Athleisure Mag and see STRENGTH IN SOLIDARITY | NYC Pride in mag.

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In AM, Festival, May 2023 Tags Sandra Perez, NYC Pride, Pride, Mastercard, Volunteer, PrideFest, Strength in Solidarity, The March, Pride Island, The Brunch, Christina Aguilera, Pride Gives Back Program, LGBTQ, Juneteenth, TEAZE, Brooklyn Army Terminal, WABC, Billy Porter, Sue Doster, Hope Giselle, Randolfe "Randy" Wicker, Yasmin Benoit, PFLAG, The National LGBTQ Task Force, Ms. Foundation for Women, The Stonewall Riots, LGBTQIA+
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HOMAGE TO FOOD & CULTURE | CHRIS SCOTT

December 22, 2022

This month, our cover features Chef Chris Scott who was a finalist in Season 15 of Top Chef in Colorado and brought his technique and culinary view to the show. From that season, he continued to be on our radar as we saw him appear on a number of shows and food-oriented festivals and more. He's always focused on the food, making sure that it educates us on the cultures and regions it comes from as well as ensuring that he continues to reach back and assist chefs that are coming up by sharing knowledge where he can! We caught up with him ahead of the holiday season to dig a little deeper into his background, what he is focusing on with his restaurants, what it's like when you're going through the Top Chef process and his cookbook Homage: Recipes and Stories from an Amish Soul Food Kitchen. His insights on the intersectionality of foods he grew up with as well as how he has created impactful James Beard Foundation dinners is a conversation that we truly enjoyed!

ATHLEISURE MAG: We’re excited to have you as this month’s cover. We have connected via in the past and it’s always great to see you and your food, and what you’re working on!

When did you fall in love with food and when did you know that you wanted to be a chef as a career?

CHEF CHRIS SCOTT: I would say that I fell in love with it when I realized that early on in my career. It was sort of when it became more than just cooking and it became more so a way of life and the way that I understood the power from within the food and what it could do. Not only to sustain our bodies and everything, but what it could do culturally and things of that nature. It became more of a revolutionary kind of platform for me.

AM: How do you define your culinary style?

CHEF CS: My style, it changes from time to time. When you first start out, you're busting out all of your best moves in the beginning. You see that a lot in younger chefs and they really want it to be more about them than it is about the food! So you kind of go through those phases – the up and down and through the ebb and flow. But the older that I get, I understand that it is about the food and it was never really about me so you try really hard to highlight those things as far as food and everything is concerned. It’s about the farmers, it’s about the growing aspect and it’s about all of those things!

My cooking, some of the styles of it, I have been trained in fine dining and I have been doing that for 30+ years. You know I’ve worked in some very high-end spots. Right now, I’m kind of focused in on the food of my ancestors, but I do it all! The focus is really about the food and not about me, you know?

AM: Right!

Tell us about Butterfunk Biscuit Co. I’ve looked at the IG posts over the past few months or so and it’s some drool worthy pictures!

CHEF CS: Yeah! I don’t do the social media on there! I’ve seen it here and there. Butterfunk Biscuit Co is heritage biscuits at its finest. You’re going to be experiencing biscuits that have been passed down for 4 generations and it’s the biscuit that I did on Top Chef that got a lot of notoriety and people were lined up outside of the doors and they still are! But it’s where you can really come and it emphasizes more on Black bakers because I actually do a lot of pastries out of there and I’m going to be expanding into a lot of Rotis and Jeera and everything. So really focusing on chefs that bake from Brown countries. Just really trying to emphacize breads that are made by Brown hands.

AM: We enjoyed your season of Top Chef Season 15 in Colorado. Why did you want to compete on the show? You were a finalist on that season which was amazing and it was great to hear your story!

CHEF CS: It’s funny because that particular season, I did not want to compete! I applied 5 times onto the show and just didn’t get onto it and everything. I read somewhere that over 200,000 chefs apply to the show every year and they choose anywhere from 12-15 people and after awhile, the process is very long. Not only do you have to fill out this intense application – sometimes you hear back and sometimes you don’t. To only have to go through a bunch of Skype calls, to doing tastings, to be flown to different locations around the country – it’s a pretty long process and I didn’t want to have to go through that process for a 6th time!

AM: That’s understandable!

CHEF CS: At that time, my wife and I, we had our youngest kid, so we had a 1 year old and a baby. When I got the call, I turned them down at first and I told my wife, “hey listen, Top Chef called, they wanted me to come and try out for this season, but I told them no.” She said, “call them back and tell them yes!” I said, “how are we going to do this? How are you going to run 2 restaurants and 2 small children if I get on the show?” She said, “don’t worry, we’ll find a way.” So I got on and we found a way.

AM: Well you found a way!

Shortly after that season aired, Cochon 555 happened and that’s where we first met you in person as we were media sponsors of that event here in NY. It was cool to see you as well as other cheftestants from your season there as well. We know that you support other chefs, you do other types of foodie events – why is that so important to you to be able to participate and to present yourself in those spaces with all of those people?

CHEF CS: You know, it’s always good to be able to keep yourself out there and to show people what you’re out there do show people what you’re out there doing and to use that platform sometimes for a bit more than just food. It’s also about talking about how the industry is moving, what’s new or even some new dishes that you might want to be able to highlight. But it’s also important to want to uplift the ones that are coming up behind you as well. I think I did that event with Tyler Anderson (Millwright's, Ta-Que, Bar Piña) and Bruce Kalman (Soulbelly BBQ, BK Brinery) you know back in the day. Actually, there was a Cochon in Aspen while we were filming and we were at the finals and we weren’t supposed to leave the cast house, but we snuck out and went to the Cochon party back then. Not only was it fun, but you get to rub elbows with your colleagues from different parts of the country, but it’s good to kind of lift up the other chefs that are coming up behind you to give them that experience to be there and to also see what’s happening so that in the following years, they can be involved.

AM: We recently saw you on Bobby’s Triple Threat! Love that episode and how was it to be on the show and to taste 2 great chefs going head-to-head and then having to score them and to figure out a winner?

CHEF CS: Right! I mean for that day, it was some good eats for sure!

AM: It looked so good!

CHEF CS: I knew I was going there so I didn’t eat breakfast at all and I went in there ready! But that whole experience was pretty surreal! I knew of Bobby (Amalfi Las Vegas, Bobby’s Burgers, Beat Bobby Flay: Holiday Throwdown) back in the day in my Philly days. He started out on Food Network doing a show called Grillin’ and Chillin’ with Jack McDavid who’s a Philly chef back in the day and they tried to have Jack McDavid who was this country bumpkin dude wearing a farmer’s outfit and Bobby was supposed to be a city boy coming on the scene. Now here we are 20 some years later, he’s still doing it and I’m still doing it and we were just kind of talking about the old days and having the opportunity to be on the show was a great time!

AM: We love that!

We’re excited to learn more about Homage: Recipes and Stories from an Amish Soul Food Kitchen. I live in NY now, but I’m originally from Indianapolis, so I grew up around Amish communities although they were not in my town per se. I never thought about Amish and Soul Food having a connection until I saw you on Top Chef and you were talking about it. Can you tell us why you wrote this book and what that connection is like?

CHEF CS: So the book was written for a bunch of reasons. I think that the first and foremost is that I look at it like it is a love letter passed down from the women that have raised me to my children and their stories kind of run through me. My mother and grandmother passed away before my children were born and there always comes a time in anyone’s life when they kind of want to know where am I from, who are my ancestors, what did they do and what did they eat? So this book really touches base on that, but also with the intermingling of the food and everything. Soul Food to me, is regional and is based on where you are. So wherever you are in the country, is certainly where some of the ingredients will be available to you. For example, my people are from Virginia – tidewater people so you have a lot of that Virginia agriculture a little bit of that coastal stuff with the shad, the shad roe, the blue crab so on and so forth. You keep on going down South - the Gullah Geechees in the Carolinas. It’s more of a rice culture and more African flavors. Keep on going further South, now you’re in the panhandle of Florida, more Creole. Up where I’m from, there are German, Dutch and Amish, so after Emancipation happened, with the Great Migration and everything, by the time I was born, the Southern culture and the Amish culture were already intermingled so that was the only food that I knew. But that happens everywhere because Black people are everywhere!

AM: So what foods are considered Amish foods?

CHEF CS: It’s more of a flavor as opposed to Black Amish. You know the flavors that we bring with us from Africa, through the Caribbean, through the American South and so forth. But once you intermingle it with some of that German technique and flavors, you have acidity and sugars and vinegar and that sweet and sour aspect really plays its role. For example, that Lemonade Fried Chicken that I did on Top Chef and which is also in the book, everybody and their mama is doing some form of tea brined chicken, but I chose to do a lemonade brine. Now it’s not like Country Time, but it is lemon juice, it is hot sauce, it is buttermilk, it is fresh spices and everything. So, it’s more or less, a savory lemon like a marinade like that which is on the border of sweet and savory.

So you have all of those aspects and flavors that are into it as well. So when I talk about the Amish Soul Food, again, it’s not Black Amish food. It’s more like flavor profiles and stuff like that.

AM: You’ve cooked at 9 James Beard Foundation dinners, 5 of them as the lead chef and you also created the first Juneteenth Dinner at the Beard House with Brother Luck (Top Chef Season 15, Beat Bobby Flay, Chopped), Tanya Hopkins (Kwanzaa Menu, James Hemings: Ghost in America’s Kitchen, Savory & Sweet) and Andrea Cheatham (Top Chef Season 15 Runner Up, Alex vs America, Live! with Kelly and Ryan). This dinner is now an annual event. What is it like to cook at Beard House and what was it like to create that iconic meal on Juneteeth?

CHEF CS: It was super special! I also got invited back today and I am going back on Dec 5th.

AM: That’s exciting!

CHEF CS: So it will be #10 which blows my mind, but every single time I walk through those doors, I always intentionally get there first. I always want to be the first person in the room because I remember all of the legendary chefs that came through before me that stood in that same kitchen and I always like to be their first, put my hands on the table and kind of get a feel and play my music, start prepping and just kind of really set the mood and the vibe for everyone that comes through because tonight is my night! That has always been what’s going on and for chefs of color that might be coming through, I always say, “hey, listen. Before you go, call me and I’m going to tell you how you can really make this night special. I kind of have them follow through. As far as Juneteeth, it was special to be the first to do that and I’m really glad that they continued to do so. Like I’ve said, we always want to be able to pull all the others up and there’s a lot of really amazing chefs from generations that are behind me and that are up and coming and that they are already here! For them to be able to have their moment there is special too!

AM: Well, you’re also the chef at the Institute of Culinary Education. Why did you want to add this to your resume as you have done so many things that are so amazing. What was about that that you wanted to be part of it?

CHEF CS: Well, they asked me to come through. It more so started on the ambassador level, where they said here you’re doing great things – why don’t you use our space and we’ll pay you for it. So whenever we have an idea to do something creative, they want to be part of it. So they tell me to come through, use their kitchen, use their food and all I have to do is to document it and kind of teach that to the students. So that’s what we do. But again, it’s always paying it forward and really showing that next generation what it's all about. Again, it's not ever about me. There was a time when it was and when I needed the whole world to know what Chris Scott was doing. But that is so not important. What’s important is that I’m taking all my wisdom, all my experience, all my know how and kind of giving that to the next generation. Even when it’s how to navigate the way through the kitchen as a chef of color – all of those things. It’s so much experience that needs to be passed along.

AM: Couldn’t agree more with this. My background coming from fashion and being the Co-Founder of Athleisure Media, to navigate as a person of color in these spaces it’s not easy. Anytime I can go back and tell people that this is how they need to do it or how to be on set – giving that knowledge is going to help that person who may not have known anything about that. You have to know what you know and how to actually interact with other people.

CHEF CS: Absolutely!

AM: Are there any upcoming projects we can keep an eye out for?

CHEF CS: Well, we’re currently looking for a brick and mortar spot that’s a standalone for Butterfunk Co all over again. We left Brooklyn back in 2019 and we’re sort of looking to get back into it. I’m currently on the 8 city/19 event book tour. I’ll be down at the BayHaven Food & Wine Festival in Charlotte Oct 19th – 23rd for a second time in a row. As you know, that’s pretty much the mecca of Black chefs like all of the who’s who kind of goes there. We’re doing a dinner that Fri and I will also be there on Sat. On Fri, I am doing a seafood dinner with some of my colleagues and on Sat morning, I am doing a book signing and then I’m back on the plane.

IG @chefchris512

PHOTOGRAPHY CREDITS | Front Cover, 16-25, 27 + 29 Courtesy Chris Scott | PG 26 + Back Cover From Homage, ©2022 Chris Scott. Photos © Brittany Conerly |

Read the NOV ISSUE #83 of Athleisure Mag and see HOMAGE TO FOOD & CULTURE | Chef Chris Scott in mag.

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In AM, Nov 2022, Food, TV Show Tags Butterfunk Biscuit Co, Chef Chris Scott, Bobby Flay, BRAVO, Top Chef, Finalist, James Beard Foundation, Homage: Recipes and Stories from an Amish Soul Food Kitchen, Amish, Athleisure Kitchen, Cochon 555, Tyler Anderson, Bruce Kalman, Bobby's Triple Threat, Juneteenth, Brother Luck, Chopped, Tanya Hopkins, ANdrea Cheatham, Institute of Culinary Education, BayHaven Food & Wine Festival
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