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.

SOMETHING YOU SHOULD KNOW WITH GUNNAR PETERSON

This month, we chat with one of our favorite celebrity fitness trainers Gunnar Peterson who has worked with a number of your favorite personalities from Khloe Kardashian, Jennifer Lopez and more. In addition, as the Director of Strength & Endurance for the Lakers, we talk with him about how he has worked with his clients and the team to keep them on their routines. He also shares advice on movements that we can do at home regardless of whether we have equipment or not. He also shares his thoughts on returning to gyms and studios as the country is in various stages of reopening.

ATHLEISURE MAG: We always love being able to talk to you and being able to optimize our workouts and here in NY we have been in since March 13th. Thankfully, we got all of our equipment that we needed and we had no idea how long that we would be staying in due to COVID-19. What did you suggest to your clients in terms of equipment that they should have on hand?

GUNNAR PETERSON: I love that you guys got your equipment right away because it seems to me from what I heard, that the people that didn’t get it right out of the gate automatically had to line up and there was a delay. I have a very strange relationship with equipment – you can call it an addiction or a relationship whatever you want. That said, look whatever you have – even if you have nothing, you can still make it work. I would suggest adjustable dumbbells, a piece of cardio equipment that you enjoy, an assortment of bands, an auxiliary piece of cardio – think jump rope, a utility bench, a stability ball and that is all best case scenario. Worse case, we will get busy with water bottles, soup cans, a broom stick, a stepping stool, a couple of pieces of scrap cardboard. If you have that kind of stuff lying around it doesn’t have to be a mish mash like that, I actually thought those through it’s not grab bag you can come out of this lockdown in better shape. How’s that for a statement on standby?

AM: Love that statement. About a week before this quarantine, we had bands and a few other things, but didn’t really have dumbells, weight plates and other things like that so I was on Amazon and started amassing these items. And once we were in quarantine, you couldn’t get anything. We were pretty well stocked on our end.

GP: I heard it from people that are planners and those that get out ahead of things like this. There were other people that told me that they had nothing and that they had given everything away. Ever since they had started coming to me, they had given everything away as they didn’t need it in their house anymore because they came to me. I was like, “oh I’m sorry – like I’m supposed to be the person to blame for this.”

The household items though the water bottles and the soup cans, broom stick an ottoman – you can fill up garbage bags with laundry because they have the handles built in and scrap pieces of cardboard or a towel. You can use a scrap piece of cardboard if you’re outdoors on the lawn or turf. If not on a towel if you have a hard surface like poured concrete or hardwood floors. Any of those towels can work for leg curls, hip curls, hip bridges, ab extensions, chest flys there are so many movements you can do on the floor with that. People are like, “cardboard?” and I’m like yeah. I actually demo-d that workout online for someone out on the lawn, you put your heels on the cardboard and you do a leg curl in and put your hips up and your hamstrings and your glutes are good to go.

AM: What are 3 movements for abs, and legs, butts and arms that we should include within our routines as we’re always looking at changing it up a little bit and just optimizing that workout?

GP: For abs I would say, think bicycle crunches where you’re pulling left knee into right elbow and you’re up and semi crunched the entire time so that you’re abs which is all about time under tension the TUT Principle. The abs are engaged the whole time and you’re working that transverse rotation bringing the right elbow to left knee while extending that right leg and pulling the right leg in and extending the right leg and the left elbow to the right knee.

Also abs in extension which comes down to you being on your knees, toes in contact with the ground in sort of like a coffee table position and then extend the arms by sliding a towel out or if you’re on a piece of cardboard then you’re on cardboard. You want to extend them and working abs in extension is important and not just working them in inflection and also athletically – a lot of the strain happens when people will go into extension against resistance and they weren’t prepared for it. So you want to work on extension. You can also do that single arm right? You can fly one arm out and bring it back and the other arm up and bring it back just to create an uneven load.

The third one I would say is the hip bridge. So, using that same towel, put your forearm on it, extend your body and think about keeping a straight line between all of the h’s – head, hip, heels – straight line. Lower the hips down, draw the abs in. Your cue is when you pass center line pull your abs in and then bridge up so now you’re working frontal plane abs. So those are the movements for abs.

For legs, I would say squats and you have a number of squat movements to choose from whether it’s a basic squat, a sumo squat, a split squat, kick stands – there are a million ways to do that. But you definitely want to hit a squat and you should do that loaded because you’re working a big muscle group and it can handle an exterior load.

Then I would add clock lunges. Picture yourself standing in a center of a clock right where the hands are right where the hands meet in the middle. With your right leg step to 12 step to 1, 2, 3, 4, 5, 6 which involves a full pivot again the transverse plane. Then bring it back to 12 and then with your left leg, go to 12, 11, 10, 9, 8, 7, 6 and back.

Then I would say, single leg deadlifts and if you need that, do it next to your dresser, counter or a willing family member so that you can stabilize. You want to hinge at the hip and have something in your hand, something weighted whether it’s the water bottle or a dumbbell – whatever you have and down to your hip and then come up so that you have a stretch in your hamstring. Push through your heel and your big toe as you stand up so you fire the glutes and continue through that – you’re a lot stronger. A lot of people say, “aww my back.” Don’t worry about your back. You’re going to go in that position through your life so many times, you have to strengthen it. You’re doing yourself a disservice to not strengthen it.

And for glutes, I would say a lateral lunge. A deep lunge out to the side and really getting low on that because you want to hit gluteus medius and power through back to the starting position and alternate sides.

I would say a hip bridge, you can do that single leg or double leg. So put one foot up – one foot off the ground. You’re lying on your back, create a triangle between where you’re up from the ground and where your heel is on the ground and then bridge up by driving into the heel on the floor which is a single leg version. The double leg version, obviously both of your heels are on the ground.

Then I would add something explosive and plyometric. A tuck jump and you can do those in place. The goal is not to drop down super low into a squat and jump. Think about when you see someone jumping at a volleyball net or when they’re getting a rebound from a basketball – they don’t drop their hips all the way to the floor, they literally hinge at the hips and explode upward. So think of that kind of jump.

For arms, I would say something in a curl and I would spice up the curl a little bit and do it in a split stance. I like to create the offload, I like to make the core fire even more and do whatever your scheme is half of it with your right leg bag and left leg forward and then you drop down relatively low and then switch the split and repeat the same number of the reps of the curls.

That’s 1 the 2nd one would be a close grip push up. So keeping your hands relatively narrow and more importantly than that, tuck your elbows into your sides so you can feel your ribcage slide down against your forearm on the way down. If it’s too hard to do them on the floor, instead of doing them on your knees – I’m not a huge fan of that, I would say do them off of something. Elevate the hands versus just staying on your knees. So you’re still getting that fully planked position whether you come up and do it on an ottoman or at the end of a bed or on the end of a couch depending on your fitness level right?

Back in the day, Zsa Zsa Gabor did a workout video (Editor’s Note: of course we had to check out this video which is 30 mins of Zsa Zsaisms, working out and is worth watching) and she actually had 2 body builders come out and she just leaned back and did the push up off their chest. So she was still standing at a 5° incline but you can work backwards to any level of fitness. I want to say that she was in her 70’s when she did it so kudos to her for still doing the work.

AM: That’s pretty amazing!

GP: I know, when I saw it, I thought, “you have to give her credit for that.”

The 3rd one would be a press overhead. And that’s not for your arms, biceps, triceps, but it’s for your shoulders. If you look at the side view of the arm, almost half of that is the cap of your shoulder. So overhead pressing of any kind whether you alternate, palms forward, palms in – you just want to make sure that you get the shoulders. Especially since a lot of clothing in the summer time is exposing the shoulder.

AM: I know on your Instagram, that you created quarantine courses for your family to do. How important is it for your to incorporate movement especially with children and what do you suggest to do to keep them engaged?

GP: For us, it’s a priority. It’s not for everybody but it is for us. The kids learn how to move and use their bodies, how to work through things that are difficult and I think that that’s a life metaphor and you get to spend real quality time with them and I would suggest mixing in things that you know that they like as well as things that they need. That’s the challenge of being the parent. You challenge them and then you reward them with something that is good for them. My kids love Propel, they love the electrolyte water and there are 0 grams of sugar and I know that post workout, they need the electrolytes so it’s such an easy reward and sometimes I will put it at the end so right when he comes off the course, they’re there. They can pick the flavor and you’re empowering them with that.

AM: In addition, you have been participating in a number of IG Lives doing various workouts during this time of quarantine, how important is that to you to do those things and let people across the internet to have people workout with you and also engage with you?

GP: It’s important for me because A it keeps me sharp on the selfish side. I like doing anything that I can with the fitness community and the fitness industry as a whole. If I can add to that collective, then count me in. It’s not like I am putting on the Propel fitness stuff in my backyard, but if I am giving something that can approximate that during a time when we may have to push that back in a calendar then I’m all for it – sign me up.

AM: Across the US, we have various levels of openings on city and state levels. A lot of gyms and studios are doing that as well and a lot of people are excited to go back to their favorite spaces, but there is a lot of apprehension to in terms of whether the gyms themselves are actually prepared to be opened. What are your thoughts on how we can return to them safely and what we should be looking for when we enter? Should we be bringing items with us?

GP: You said it first – safety right? Be smart and be safe. Make sure that you’re doing the right thing and if you see someone who isn’t, instead of tattling and being condescending – I would share with them what the right approach is and be open if they share with you. We can all get better together. Remember we all heard a lot of information in the last 5+ months and we all process it differently. There are a lot of beliefs, so it’s better to be open and tolerant until we have all the facts locked down. I know I said lock down, but I said that on purpose!

As far as what you bring, I am a big fan of bringing my towel and water to the gym. I bring my towel and my Propel. You might want to double up and bring gloves, I don’t know the science on that one yet, but I’m OCD enough that I’m taking my towel and Propel with me for sure. I’m not going to be needing water fountains for a little bit if I can help it.

AM: For sure! You’re the Director of Strength & Endurance Training for the Lakers, our favorite team!

GP: Ah I love that!

AM: The Lakers have been our team since the 80’s.

GP: Not a fair weather fan, I like that!

AM: With the NBA completing their season and getting closer to the Playoffs, what has this time been like for you in terms of working with the team, preparing them prior to going to the bubble in Orlando and during this season?

GP: So our Strength Staff, a guy named Chattin Hill (Lakers’ Associate Head Strength & Conditioning Coach), Ed Streit (Lakers’ Assistant Strength & Conditioning Coach) and I put together a Fit Kit and we sent the Fit Kits to the players early on. I don’t think that we got the jump on as early as you did, but we were a couple of days behind. We sent those to the players and we also emailed and texted them daily individualized workouts and all that was done within days of the lockdown. We also held and this ended up being great, but there was an element of comedy to it, we held Zoom workouts a couple of times a week to maintain the interaction, to keep the camaraderie up, trash talking – that was the great job of our GM Rob Pelinka and it ended up being great. There were times when the strength staff were a little disjointed and disconnected in doing it all on Zoom, but it created a moment of levity during some of those uncertain times. I’m sure you guys went through it too! There were times when the lockdown felt super annoying and there were times when it felt super scary! Like it was legitimately, “let’s not poo poo this guys. This is real.” Then you just develop a system. I’m sure that there is a psychology there of numerous phases that we all went through and having those workouts allowed those guys to keep connected and also allowed them to keep connected to us allowed them to keep connected to us which was key.

AM: Wow! When we did our last photoshoot it was with Rachel Nichols from ESPN. It was literally the day after the NBA announced that they were postponing the season. We’re literally sitting with her coming off of ESPN, doing the shoot and we’re looking at each other saying, “is this the last time that we’re going to be doing this for awhile?”

GP: I know Rachel and I like her. She’s very smart and she’s not taking any chances. If she did that then she did the right thing and hats off to her! I’m not surprised actually that she did it the right way.

AM: She is amazing and she was an awesome cover for us in March.

Obviously, the word “typical” feels like a very strange word right now, but what is a typical day or week like for you right now in terms of all the stuff that you’re doing?

GP: The only thing typical is that everything changes every day. I make sure to get some kind of workout in for myself, call it selfish, call it self preservation. I use the down time to connect with my family as well as a lot more Face Time calls with my brother, my parents and I think that it’s probably fair to say that our house as well as my sock drawer has never been neater! I have a lot cleaned up – everything is clean!

AM: You’re always working on so many things, is there anything coming up that we should know about or that your happy to announce with everyone?

GP: Lots of irons on the fire, that’s the way that I like it. I’d rather do than talk so let’s see what actually materializes after this. I will say that I have not been idle, definitely not going to sit around and do nothing. There’s definitely good stuff coming up though – definitely! More than just Instagram obstacle courses. Although I did enjoy those I’ve gotta say!

AM: As someone who is working with your clients whether it’s in person or virtually, doing things with your family and you have all of these different projects, how are you taking time for yourself just to make sure that you have the time that you need?

GP: So, I emphasized and the things that I struggle with the most – sleep and recovery. I’ve been working on that for the past 4 years and I’ve really made that a concerted effort to bump those up. I’m far from perfect for sure but it is still a focus and I have been able to improve it. I make sure that I get my workouts in which keeps me sane and it also makes me less of a jackass around my kids and my wife so that’s a priority ha!

AM: Haha I know they appreciate that! So we love asking our changemakers who inspire so many people who are 3 people that inspire you that have gotten you to where you are now?

GP: My parents and I have to put them together. A, for no backlash and B, because it’s the right thing. My parents for just the way that they weather storms. They have been married for over 60 years and I’m sure it hasn’t been perfect, but they just finish what they start kind of thing. My brother who is a super successful business man and all around greatest most generous guy going and I’m going to keep it in the family and say my wife and kids. They really inspire. It’s those days that you get up and go, “I’m getting up today because I know my purpose.” Obviously, you know that it supports your family, but they make me better!

Years ago, I worked for Jennifer Lopez for a long time and that’s not name dropping a lot of people know that. I wrote her a note one New Year’s morning. It just hit me that I was so thankful to have had the opportunity – I was still working with her, but I wanted to acknowledge it in real time. The opportunity to work with her – my working with her made me want to do my job better because I saw how well she did her job and how hard she pushed. I wrote her a note and I just said, “I want you to know I recognize this. I was always going to push myself and I was always going to strive for greatness, but being around you for this many years and watching how you do it has just made me A, be a representation of you at the same level, but also just to hold myself accountable because I see how hard you go and the standard to which you hold yourself.”

IG @GunnarFitness

PHOTOS COURTESY | Propel

Hear Celebrity Fitness Trainer and LA Lakers' Director of Strength & Endurance Gunnar Peterson on our show, #TRIBEGOALS - which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the Aug Issue of Athleisure Mag #56 and see Something You Should Know with Gunnar Peterson in mag.