Read the OCT ISSUE #106 of Athleisure Mag and see 9LOOKS | Lacoste in mag.
Read the OCT ISSUE #106 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Read the OCT ISSUE #106 of Athleisure Mag and see ATHLEISURE BEAUTY in mag.
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
PHOTO CREDIT | Disney/Ricky Middlesworth
Last week’s The Golden Bachelorette was a tough one! 3 dates with the remaining guys after their Hometowns and Joan Vassos has to really get the answers and insight that she was looking for! Who knew that Pascale would leave as he was always our favorite! Only Guy and Chock are left and we’ll have to waut until next week to see them. As we wait for the part 2 of this finale, we head into the The Men Tell All! This lets us catch up with our favorites and to get more info on what went down during the season.
We join Jesse Palmer who will make sure that we get all of our questions ready and surely, he will tease the upcoming episode as well. Seeing the men back definitely felt like seeing old friends. Jesse lets us know that they have also their kids there as we all loved seeing the videos that were made to share their love for their dads. Jesse talks about their experience, kickball, Chippendales, and so much more! We also got to hear about grill gate and it’s such a nice walk down memory lane. We also hear that Michael was battling cancer when he was on the show. He is fine now, but so interesting to hear some of the backstory that we didn’t know about these men.
The first person to join the hot seat is Jonathan who was eliminated after Joan went to his Hometown. We get to see his experience on the show and we see how emotional he was when he was sent home. He shares that the experience was incredible and she made him feel seen. We also saw the bromance between Mark and Jonathan! Who knew that they were such buddies - Mark leaving the post-it-notes for Jonathan is so sweet!
Mark joins the hot seat as we know him from Joey’s (who is in the audience and taking a break from Dancing with the Stars) season on The Bachelor and we all knew he would be a great contestant for The Golden Bachelorette! We watch how his story unfolds on the show and without a doubt, he was great to be part of this group of men!
The moment we have been waiting for - Charles L is in the hot seat! Who doesn’t love this man? Seeing his journey was such a sweet moment. He even says that he didn’t know who Jesse was at the time and not to take an offense to it! His daughter says that after being on the show, they went to a wedding in London and he had a new confidence and he hit the dance floor! He said he is ready to date again and that his body is lighter and he hopes that he will meet the lucky one. An audience member said that he should be the next The Golden Bachelor and if not, she has a mom who is single.
We see that Pascal gave the men a self-care day with a bit of meditation. They have face masks and even did a meditation that he learned in India. The men enjoyed it.Of course we learn that he didn’t know anything about meditation!
We get to see Kim’s time on the show - including the Mansion Men song. The Gay Men’s Chorus of LA sing Kim’s song the treatment that it deserves and it was a pretty cool way to see the show! You can see how moved Kim is to see his song come to life and he shakes each member of the chorus’ hand.
Pascal comes to the hot seat as we watch how his time on the show progressed until his self-proclaimed exit. We definitely thought that they would end up together, but unfortunately, that was not in the cards. Pascal lets Jesse know that seeing his exit from the show was emotional and that it was so hard for him to say goodbye to her. He did not intend to hurt her, he just knows that he couldn’t give her what she wanted. He said that being with the men, he learned a lot for them about being vulnerable. His son also acknowledges that when he saw him being vulnerable, it helped him see that that is something that he can be without feeling that it makes him less than.
Joan joins the men and looks fabulous! Jesse acknowledges that we saw her last week and we know that she has been going through it, but she looks great sitting on the couch. He talks about the first night and what her experience has been. Gary sends love to Joan’s mother as he wrote a prayer for her when she wasn’t feeling well. Charles says he misses her and that being with her was a turning point. She lets him know that he looks so handsome and that he has such a pure heart. She promises to exchange phone numbers with him. Jonathan also sends love to her and lets her know that has met someone and that he is happy. Pascal and Joan exchange words and you can see the love that is between them. She lets them know that she misses them and she wants to stay friends and in connection with them.
It’s been one of our favorite The Men Tell All episodes! We get to see some amazing bloopers and a peek into the finale episode!
JOAN DIDN’T GIVE ROSES OUT THIS DURING FINALE PART I | Chock, Guy
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
Read the OCT ISSUE #106 of Athleisure Mag and see THE 9LIST in mag.
Read the OCT ISSUE #106 of Athleisure Mag and see #TRIBEGOALS in mag.
PHOTO CREDIT | Pexels/Andrea Piacquadio
Natural remedies can bring tremendous benefits in daily life, from stress reduction to muscle pain relief. Numerous people embrace such alternatives because they resonate well with sustainable and gentle health approaches. Here are some of the most effective remedies supporting a well-rounded lifestyle.
Magnesium is a naturally occurring mineral popular for its relaxing effects on the body and mind. Regular consumption of magnesium supplements improves sleep quality, especially in deep sleep stages. It can also ease muscle tension and stress and improve mood, making it a perfect supplement for travelers seeking rest.
For instance, take the impact of a long-haul flight. Magnesium can help travelers relax by calming the nervous system and improving sleep quality, which makes it easier to adjust to different time zones.
Turmeric, especially its active compound curcumin, is well-known for its anti-inflammatory properties. These properties make it beneficial for reducing chronic pain and inflammation from physical activities or injuries. Adding turmeric to your daily routine, such as in a smoothie or latte, can help ease joint pain and muscle soreness.
You can also add turmeric to the most delicious recipes, such as warm golden milk simmered with turmeric, black pepper for better absorption, and honey to sweeten it up. You can add a small portion of turmeric to your smoothies for some extra nutritional boost. Add healthy ingredients like ginger, spinach, or pineapple for that extra health benefit. Turmeric is very easily usable in food preparation, such as curries, soups, or any stir-fried items. Its warm flavor, combined with spices like cumin or coriander, does combine pretty well.
Eucalyptus oil is famous for its quality, as it helps eliminate respiratory pathways. It applies to people with sinus congestion, seasonal allergies, or respiratory distress. This oil contains eucalyptol, which offers antimicrobial properties and opens the airways.
For travelers exposed to various climates or allergens, eucalyptus oil can provide immediate relief. It is as easy as merely inhaling some drops of the eucalyptus oil on a tissue, with a portable diffuser helping ease the congestion while improving breathing. These little bottles of eucalyptus oil will help you if you go somewhere where the pollen activity level is very high, or you are at a great altitude.
CBD roll-ons have become one of the essential wellness products for any person facing localized pain or soreness. Unlike oral drugs with side effects on the body as a whole, roll-ons target a particular location and directly interact with that region. CBD carries a natural anti-inflammatory capacity; this helps control the pain and recovery without negative implications.
A CBD roll-on can provide quick relief on sore muscles or joints after a workout, a long travel day, or a period of intense activity. According to a 2022 survey, users saw 44% pain reduction after using CBD. For instance, if you experience muscle tightness after a long day of strenuous exercise, a few swipes of CBD Roll-On for Pain can soothe discomfort and help you recover faster. Consult your healthcare provider before using CBD products, as individual results may vary.
Natural remedies add so much to an individual's wellness routine every day. Magnesium can help calm and encourage sleep, while turmeric soothes inflammation, and eucalyptus oil does its part for the respiratory system; CBD roll-ons relieve pain at a targeted point. Before trying them out, though, discuss the possibility with healthcare providers about what could fit into your needs. It is one step closer to an in-balance lifestyle with harmony and more holistic well-being.
PHOTO CREDIT | iStock Photo/bondarchik
Adding a pair of dumbbells to your home workout equipment can be a simple and effective way to boost strength and flexibility. They’re versatile, compact, and can suit a range of exercises. However, with so many options on the market, picking the right pair takes a little thought.
Here’s what to look for to find the best dumbbells for your fitness needs.
One of the first things to consider is the weight range of the dumbbells. If you’re new to lifting or only need light weights, a fixed-weight pair may be sufficient. But for those looking to gradually increase resistance, adjustable dumbbells can be a smart choice. They allow you to switch between weights quickly, adding versatility to your workout without cluttering your space.
Adjustable sets often include a range of weights from light to heavy, which can accommodate different exercises or multiple users in the household. This feature can also save you money and storage space, making it ideal if you plan to progress in strength training over time.
Dumbbells come in a variety of materials, each with its own benefits. Metal dumbbells, often made from iron or steel, are durable and affordable but may rust over time, especially in humid settings. To prevent this, some are coated with chrome or enamel to help resist moisture while adding a sleek finish.
If you’re looking for dumbbells that dont rust, rubber- or urethane-coated options are a great choice. These coatings protect both the dumbbell and your floors, reduce noise, and add a slip-resistant surface that’s especially useful during high-intensity workouts.
Handle design is essential for a comfortable grip, which affects your ability to perform exercises safely and effectively. Look for handles that fit comfortably in your hand without causing strain. Many dumbbells have textured or knurled grips, which prevent slippage, especially when your hands get sweaty.
Some dumbbells feature ergonomic handles with a slight curve to match your grip's natural shape. These can reduce strain and provide extra comfort, especially for longer workouts. If possible, try holding a few types to see which design feels the best. A secure grip makes workouts more comfortable and reduces the risk of accidents or injury.
The increments in which a dumbbell set increases can impact the effectiveness of your workouts. For gradual strength progression, look for dumbbells with smaller weight increments, typically between 2.5 to 5 pounds. This allows you to make smaller, manageable increases in weight as you build strength.
Fixed-weight dumbbells usually increase in larger jumps, which can be fine for some exercises but limiting for others. Adjustable dumbbells often allow finer control over weight increases, giving you the flexibility to match your pace of improvement. If you’re serious about strength training, choosing a set with small, consistent increments will help you avoid plateaus.
PHOTO CREDIT | iStock/archideaphoto
Home gym space is often limited, so it’s essential to choose dumbbells that won’t clutter your area. Adjustable dumbbells are particularly compact, combining multiple weights into a single set. For fixed-weight options, consider hex dumbbells, which don’t roll when placed on the floor, making them easier to store and safer to use.
Round dumbbells, while classic, can roll around unless secured on a rack, which may take up more space. If you’re tight on room, look for sets that come with a compact storage stand or holder to keep your workout area neat and organized.
Dumbbells made from high-quality materials like stainless steel or cast iron are known for their durability and longevity. Rubber- or urethane-coated models also hold up well and are resistant to scratches or dents, which can be ideal for regular use.
Maintenance requirements vary by material. Metal dumbbells may need occasional rust protection, especially in humid areas, while rubber-coated options may require only a wipe-down to stay clean. Consider how much upkeep you’re willing to handle to keep your dumbbells in good condition.
Prices for dumbbell pairs can vary widely, depending on factors like adjustability, material, and brand. Fixed-weight pairs are generally more affordable than adjustable sets, but you may need multiple pairs to cover a range of weights. Adjustable dumbbells are a larger upfront investment but can offer greater value over time.
Consider your budget and how much you’re willing to spend on quality. If you’re committed to strength training, it may be worth investing a little more for durability and versatility. Look out for package deals or sets that include multiple weight options, which can give you more bang for your buck.
Choosing the right dumbbells for your home gym depends on your fitness goals, space, and preferences. Consider weight adjustability, handle design, materials, and storage needs to find a set that suits you.
By focusing on these features, you’ll pick dumbbells that support your fitness journey and add versatility to your workouts. Quality dumbbells enhance your routine, helping you build strength and achieve results at home.
Read the OCT ISSUE #104 of Athleisure Mag and see THE PICK ME UP in mag.
Read the OCT ISSUE #106 of Athleisure Mag and see CITRUS BEAUTY in mag.
In this month’s issue, our front and back cover story is with 5X Speedway Champion and open format DJ/Producer Tai Woffinden! We talked with him about being an athlete, looking ahead to next year's season, being a DJ and what drew him to this, his latest releases, and his upcoming schedule!
We talked with actor Taye Diggs about what he loves about watching football and staying germ free when friends and family come over. In addition he talks about his upcoming projects in TV from a Lifetime movie as well as being a judge on a competition show.
This month, we sat down with Kamie Crawford to talk about Catfish, being a host of her podcast Relationsh*t, as well as being the host of Are You The One, the importance of self-care, and her favorite reality shows.
We talk Game Day homegating with NFL Vet and Food Network host of Outchef'd as well as Christmas Cookie Challenge, Chef Eddie Jackson. We talk about how to have the perfect homegate, wings, pairing it with wine, and who his picks are as we head into thinking about the Super Bowl. In addition he talks S8 of Christmas Cookie Challenge.
We've been a long time fan of Zooey Deschanel and enjoyed talking with her about her partnership with Vera Bradley, the holiday season, how she goes about gifting friends and family as well as upcoming projects that she has coming out!
This month, we had the pleasure of shooting our Lo-Fi Vibes Editorial at Technica House here in NY. In addition to showcasing 4 fall looks for when you're out and about and enjoying these warm and crisp days ahead, we got to know more about this creative space that has an impressive collection of vinyl records as well as headphones, speakers and additional equipment from Audio Technica. They also have automated sushi machines and a sushi counter for an amazing vibe within this creative space. Find out more about our looks as well as Technica House.
We had such a great time covering the 2024 Food Network NYC Wine Food Festival (NYCWFF) presented by Invesco QQQ. It was a great 4 day experience eating amazing bites, having great culinary conversations, and more! You can read interviews we had with esteemed chefs as well as see their creativity that was on full display! We have interviews from Chef Michael Voltaggio, Chef Philippe Chow of Philippe Chow, Yuu Shimano of Restaurant Yuu, Chef Cenobio Canalizo of Tiny's Cantina and part of GlazierWorks, and President of GlazierWorks' Mathew Glazier.
This month we have our 9PLAYLIST MULTI from Dancing with the Stars' Derek Hough as well as Taye Diggs who shares songs, books and podcasts/TV/films that they are enjoying. Our 9LIST STORI3S comes from Kamie Crawford. Our 63MIX ROUTIN3S comes from this month's cover, Tai Woffinden as well as Sydney Leroux of LA FC as they share their routines on what they do, enjoy, and have for the Morning, Afternoon, and Night. This month's 9CH3FS ROUTIN3S comes from Chef Eddie Jackson who shares his Game Day routines in the kitchen for the Morning, Afternoon, and Night. Chef Michael Voltaggio also shares his as well. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Joey Roacho of Hotel Per La in DTLA, Co-Owner Christina Rasmussen of Fura, and Executive Pastry Chef Damien Herrgott of Heritage Grand Bakery, Restaurant & Pizza Bar.
We headed to NYCC to check out panels from our favorite shows from Apple TV+'s Shrinking, HBO's Dune Prophecy, and HBO's The Penguin. We share an overview from the panels to the show floor!
Earlier this year, we were able to enjoy cocktails during a competition with Holly Graham during Bar Convent Brooklyn. So to be able to connect with her again and to find out more about how she got into the industry, her bar, Tokyo Confidential, what the vibe is like, it's views of the Tokyo Tower and more - we're ready to pack our bags for our next drink!
This month's The Art of the Snack comes from HYUN in Koreatown as we had an incredible meal and immersed ourselves into all things Wagyu! We share our meal as well as what you need to know on your next visit here. For those who love having great Wagyu to gift to others or for your next meal at home, we also talk about their butcher shop, THE HYUN.
This month's Athleisure List comes from St. Regis Longboat Key Resort in Longboat, FL and Cedros in Tokyo.
This month we have our 9PLAYLIST MULTI from Dancing with the Stars' Derek Hough as well as Taye Diggs who shares songs, books and podcasts/TV/films that they are enjoying. Our 9LIST STORI3S comes from Kamie Crawford. Our 63MIX ROUTIN3S comes from this month's cover, Tai Woffinden as well as Sydney Leroux of LA FC as they share their routines on what they do, enjoy, and have for the Morning, Afternoon, and Night. This month's 9CH3FS ROUTIN3S comes from Chef Eddie Jackso who shares his Game Day routines in the kitchen for the Morning, Afternoon, and Night. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Joey Roacho of Hotel Per La in DTLA, Co-Owner Christina Rasmussen of Fura, and Executive Pastry Chef Damien Herrgott of Heritage Grand Bakery, Restaurant & Pizza Bar.
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
PHOTO CREDIT | Disney/Ricky Middlesworth
This week’s The Golden Bachelorette bring us the first portion of the Finale! With the cold opening, we can tell that something has taken place that has shaken Joan Vassos. Until then, we see her in the airport in LA making her way to Tahiti to be with the remaining men. She has Guy, Pascal, and Chock and while she sails a cruiseliner, she’s excited that her fellow The Golden Bachelor contestant, Nancy is there with her. They catch up as they talk about her experience so far.
We know that Guy told her that he was falling in love with her and she wonders if he is ahead of her in terms of the feelings that he has. She likes Pascal, but she knows that he is guarded, but he lives big just like her husband. Then she knows that Chock is amazing; however, she wonders if he is too good to be true!
Nancy and Joan talk about the importance of Fantasy Suites and that being off camera allows her to have those deep conversations that she is looking for. Nancy listens to her and she also boosts her feelings to let her know that she is where she needs to be. She lets her know that she will stay with her this week as she navigates these next few days while she makes her decisions.
Her first takes place in Moorea with Guy. We see him getting ready for his date and we know that he is excited to meet with her and the fact that he will get to spend all this time with her. He believes he is falling in love with her and he can see a future with her as well.
She can see a future with him and she acknowledges that they are not in the same place in this relationship. So she is looking forward to getting where he is and wants to keep an open mind about him. She talks about their Hometowns and how she enjoyed meeting his family. They enjoyed lounging on a boat and diving underwater.
As they get closer, we see Chock and Jesse Palmer chatting about what the experience has been like thus far. He acknowledges that Guy and Paslcal bring a lot to the table, but he is willing to put his best foot forward and to give it everything that he has.
The evening portion of the date begins and she lets them know that they made good memories together. She lets him know that the overnight of the Fantasy Suites will be about being off-camera and talking. But it will not be about being physical and that she doesn’t want to do that with 3 people and wants to do that with her final person. He lets her know that she respects that and isn’t surprised that that was what she wants to do.
We see Guy leaving his overnight and stating that he had intimacy on an emotional level and he was able to say and got what he needed from the experience! He feels great about where things are between them.
Chock is making his way to Joan for their date. He is excited as he told her he was falling in love with her at his Hometowns in Witchita. Their date is on an HTV as they driving fast throughout the greenery around them. She trusted him and felt safe with him. They had a great dinner and they went to the Fantasy Suites. Chock lets us know he had a great time, it was everything he wanted, and that if Joan wanted to say what went down, she could, but he was just going to keep it to himself.
Jesse and Pascal sit down and chat and they talk about the conversation he had with Joan in Chicago during his Hometowns about opening up to people. He tells Jesse about a previous relationship that he has been involved with where he was in love, but that they couldn’t go forward. He wants to work on bringing his walls down and wants to open up with Joan.
Their date begins and they enjoy a buffet of foods and they are enjoying this. He is excited to have an easy day and then to be able to have serious conversations later. Pascal enjoyed the beginning of the date and they head into the next part, the bonding ceremony which is a traditional one that takes place in Tahiti. They both have to be vulnerable when you are talking about things. Although he thought the ceremony was beautiful, he was surprised about the seriousness of it as he was looking for something light. She feels that the experience has been great for both of them. He feels that he was not ready for this part of the date and he feels scared and he wasn’t ready for all of that.
While they sit down to dinner, Pascal asks the things that he has been thinking about - why she likes him, letting her know about his previous relationship, and he shares that the date scared him and he doesn’t want to hurt her. He doesn’t think that he can get to the place that she needs him to be. He tells her that he knows what love is and that he cares about her as a friend, but he is not in love and he can’t be there. He lets her know that no matter how much fun they have and the care he has for her - the spark is not there. She lets him know that she wishes he was ready and available, but she realizes that this is where they are. He knew that she was hurting and he felt awful that he did this to her. We’re sad to see Pascal go, but there is something to be said about people being honest in where they are at.
Next week, we have the Men Tell All and the week after, we have the second part of the Finale.
JOAN DIDN’T GIVE ROSES OUT THIS WEEK | Chock, Guy
GUYS WHO LEFT THIS WEEK | Pascal
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
As you know, NYFW happens 2 times a year as it looks ahead to the Fall/Winter collections as well as those in the Spring/Summer. It's a time for the fashion community of editors, retailers, buyers, celebs, socialites, and enthusiasts to come together as they navgate a hectic series of days that include presentations, runway shows, previews, lunches, dinners, and after parties. By attending these functions, you get a bird's eye view on what to expect in terms of trends, silhouettes, hues and more. What we see here in NY will mirror or extend into what takes place for the other fashion calendars that occur in London, Milan, and Paris (you'll also see that those shows may also add elements as well). You can see the top colors from NYFW SS25 via our friends at Pantone.
This month, we hit the shows and as we enjoy sharing with you a selection of what we saw in Mens and Womens fashion this season here in NY, we'll highlight these shows. In addition, it's always fun when we cover the Backstage of a show as it allows us to see how the look and creative direction includes other facets of the overall look.
We kicked off NYFW with New York Men's Day which allows you to see a series of designers throughout the day via presentations or hybrid presentation/runway shows that are divided by a morning as well as an afternoon session. In addition to designers that showed (A. POTTS, Clara Son, Earthling VIP, Sivan, The Salting, of—nothing, Sermon Series, STAN, Tarpley, and Terry Singh), we also enjoyed vignettes where sponsors Sperry and Victorinox were also in these studios. The designers that showed their presentations also collaborated with Victorinox on designing cases that were within the vein of their collection for the upcoming season which were on display.
THE SALTING SS25
For the presentation/hybrid runway show of The Salting, we were transported to an Italian seaside complete with a dock that the models stood on for this genderless collection. The weather worn hues of blues, charcoal, olive, neutrals, and carnelian were seen throughout the collection and models. This nautical sensability was amplified with choice accessories that included large intricately knotted brooches, hats, and other details that made this feel like a line that you could wear for a number of moments in your lifestyle. The use of floral prints and seersucker was a visual texture that we found pleasing whether we saw the collection together during the presentation or separately when they did their runway portion.
CFDA designers Michael Ward and Manel Garcia Espejo noted that they were, "celebrating the Italian seaside and Italian life - village life by the sea. We leaned into '60s and '70s Italian film and we studied mostly Luchino Visconti (Death in Venice, Ludwig, The Stranger), Federico Fellini (8 ½, La Dolce Vita, Ginger and Fred) and we pulled a lot from the film Death in Venice - the opulence of it, and we landed with this."
Without a question, this was a collection that we truly enjoyed seeing and dare we say, our favorite.
CLARA SON SS25
This menswear presentation leaned into a dream Clara Son had on her bicycle and the elements of nature that she rode beside which is seen in the color palette of this assortment that gives a nod to the coastal area with mountains, rocks, and flowers for her Reminiscence collection.The lines was enhanced with biker hats, seats, and functional bags.
EARTHLING.VIP SS25
Part of enjoying a show is how it is presented to you and as soon as we saw multiple frames in the studio space with models walking in and out of them at various points, we were really excited about seeing the menswear and womenswear that were part of this show that included embellished denim, leather jackets, graphic tees and hardware laden leather weekender bags for a rocker on holiday vibe for this LA based brand.
STAN SS25
Another show of note to share from NYMD comes from STAN a line that is handcrafted in LA by designer and Co-Founder, Tristan Detwiler who is a, "craftsman by trade. My medium: dirt stained remnant of tattered, worn textiles, ingrained with stries of hand woven fibers. There is history awaiting discovery, buried in the deepest corners of the world. A medium that allows me to peer into faraway culture, ritual, religion, and family heritage. I live in perpetural search for such things. Stories relayed from the past; translated through centuries. The goal of STAN is to re-contextualize long lost memories to live on." He has a passopn for sustainable and meaningful practice in fashion as we continue to navigate those that are mass produced and involved in greenwashing.
This SS25 collection is made from 100% sustainable materials that includes deadstock and recycled fabrics. In terms of his work as a whole, he enjoys upcycling vintage quilts to make a one of a kind garment and has used antique fabrucs, bed linens, and grain sacks. This allows him to search the world for rare materials that then become translated into his beachy assortment of sets, outerwear, and separates.
This season, a robe-style coat was made from Portuguese wool blankets from the early 20th century and striped suits were made from 19th century-style French ticking fabric. This material would traditionally be found in matress covers. Embellished pieces from this collection came from vintage beads and crystals that were sourced from his mother who was a jewelry designer in the '80s.
CHUKS COLLINS SS25
Prior to attending Chuks Collins SS25 presentation that was held at Chelsea Factory, we met him at the South African Consulate General. In addition to being a designer, he is the Co-Founder of The African Fashion Council which was hosting 5 designers who had a compilation show the day after his. During the press conference/mixer, we met the 2024 Jaguar South Africa x #GiveHerACrown designers (Gugu Peteni of Gugubygugu; Tsakani Mashaba of HAMETHOP, Thando Ntuli of MUNKUS, Manthe Ribane of her namesake brand, and Keneilwe Mothoa of Neimil) and listened to an engaging Q+A that was moderated by former Essence Editor in Chief, Constance White. Being able to hear about their brand, how the created, the challenges that they face, and what is on the horizon for them was truly interesting. We also heard from members of the South African Consulate General as well as they were the hosts in partnership with Jaguar South Africa of this mixer which includes wines from the region and esteemed guests of both brands. The importance of introducing South African designers and having their work seen at NYFW was a huge part of the initiative.
Chuks Collins spoke at this event and was excited to share these artists that we would see later in the week. When we arrived at his show, we saw an array of looks that blended African and Western design as well as a mix of tradition and modernity. He noted that he was, "grateful for the opportunity to keep creating and expressing myself through my work. This collection means a lot to me, and the homecoming process has been very healing for me. The collection is deeply inspired by my African and Western roots, reflecting a blend of cultures and experiences. Having grown up in Africa and Europe, and now living in the US, I have been empowered and nurtured by many have been empowered and nurtured by many women, including my grandmother, who taught me how to sew. This cultural tapestry forms the foundation of 'Nné,' infusing each piece with rich narratives and a deep sense of heritage.”
FREDERICK ANDERSON SS25
We also attended Frederick Anderson's SS25 show which was held at the DiMenna Center for Classical Music at the Baryshnikov Arts Center. This collection was inspired by his travels through Northern Africa and how he connects to his experiences there. Looks that hit the runway included lightweight garments as well as those that have stunning lace and beaded ensembles. The visual texture that was included on the runway really let you see his cohesive story.
IG @frederickanderson_designer
BACKSTAGE | BRUCEGLEN SS25
We enjoy attending shows, but it's also great to be able to head backstage to see how the look is coming together. We made our way to the Gansevoort Hotel in the Meatpacking District to see BruceGlen's line which is known for vibrant color and is designed by twin brothers! This season, with a theme of Out of the Blue, there was a bit of whimsy and childlike wonder with the looks that were part of this presentation!
We sat down with Celebrity Manicurist, Miss Pop whose work has been in countless NYFW as well as global Fashion Weeks, editorials of a number of magazines, and celebs that have included Gwen Stefani, Janelle Monae, Ariana Grande, and Beanie Feldstein. We wanted to know about how she came to being a Celebrity Nail Artist, why she wanted to be part of this show, how the nails are part of this (as well as telling us about another show that she was excited to talk about the nail direction), and she gave us tips on how we can make our nails looks amazing with tips and tools!
MISS POP: I love this on you! Oh my God, are you wearing Ophelia – is this Zoya Ophelia? That was what I was working with yesterday!
ATHLEISURE MAG: No, it’s not.
MP: It’s literally one of the colors that I was working with yesterday that we did on a man.
AM: This is Sundays Nail Studio gel so I don’t know what they call this shade.
MP: I love that place! Amy and I are friends!
AM: I met her a few years ago right when the salon launched in NoMad. She is so sweet!
MP: She is a wonderful human being, I recommend that people go there all the time. I don’t work at a salon, but I always suggest there.
AM: It’s so clean there and so zen.
MP: Well, it’s because she’s a manicurist. It makes a really big difference when you’re a licensed manicurist. You walk in and you’re like, oh all the laws are followed here. I’ve gotten to know her a little bit and I have been there a couple of times and she is lovely!
AM: I love that! Well we’re in the thick of it right now as BruceGlen’s show will be starting shortly and I always love being backstage to see the look come together. Being able to sit down with you to talk about the direction of the nails for this show will definitely be exciting for our readers to know about. Before I delve into that, when did you realize that you wanted to be a Nail Artist?
MP: Oh wow that is a question! I actually got into nails because I was sick and stuck in bed for a couple of years. I was laid flat out in bed so that really limits your options on things that you can do. You know, I had done nail art as a tween. In middle school, I was told that it was distracting to other kids and they made me stop! It was devastating, but I went to a good school and I moved on with my life and then years and years went by and then almost 15 years went by and I got sick. I was stuck in bed and I always loved having my nails, like, bright cherry, my lipstick red every week. But once I got sick, I realized that I had so much time on my hands. I literally started painting my [nails], that was one of the few things I could do. It also made me feel better because when you're recovering. I mean, you see this? I look like this every day but when you're sick, you can't do your hair right or get in my dress. I couldn't do any of the things. I could, normally done, I had meningitis.
AM: Oh my.
MP: And uh, it was just - people wanted to visit me and I was like, visit what? Yeah, what are you visiting? Like it's like I don't have anything good to talk about. I'm like a shell of myself.
AM: Wow!
MP: I can't even watch TV. I can't even tell you what I'm watching on TV because you can't tilt my head. So I was like, what am I gonna do? And then it occurred to me that I could probably paint my nails like this.
AM: Oh wow.
MP: And so, I started doing it that way and then, by the time I picked it up for four hours, I was enrolled in beauty school. It took me like a year and a half to get there but I did it okay?
AM: Absolutely!
MP: I did it because after doing my nails so much I was like, I just want to know how to do it right. So I went to beauty school for my own entertainment and I was on Tumblr when I was sick posting my nails. And I just became friends with nail artists all around the world like Illustrated Nail and there was like a crew of women online that were just like sharing tips and tricks like all of them right now are big nail artists. And we also sort of, like, became friendly and we were trading tips and it was such a beautiful space and so after I went to beauty school, I just was like, you know what, I actually think that I am done. So I went to NYU and then beauty school which is not the financially intelligent order. But uh, here I am.
AM: So what is your favorite part about creating nail art?
MP: Ok, the thing about nail art is, it's really ephemeral. Like I, I want something different every day. It’s the chance to give yourself what you want.
AM: Right.
MP: Right, literally every day, or every week. Yeah, I'm a nail polish girl and Zoya's nail polish. So I really align with the brand. I like natural nails and I wear natural nails because of when I was sick so I'm very conscious about the products I use and I'm allergic to acrylics. So, um, it's a common allergy actually. So what I like, is the opportunity to change and to give myself exactly what I want in the moment and to, like, celebrate the now and the moment! Like, this, the hair, the makeup, all of this - I do that for you. You're welcome. That's how I'd like the world to see me, but the nails I do for me. It’s what I see of myself. So, for me, it’s just an opportunity to complete what I want and to make myself happy to entertain myself.
AM: I mean, that’s amazing!
What's the inspiration behind the nails that are in the BruceGlen show?
MP: Oh my God. So the reason I really wanted to work with BruceGlen was because they're dopamine dressing.
AM: Yeah.
MP: You're so happy when you’re wearing their clothes!
AM: I came in with them on the elevator and you felt it.
MP: Yeah, you’re in their world. I felt just like the the joy coming off of it! Their clothes spark joy. So I really wanted to work with them because I just thought that that was the fashion I want to be part of. Like I think to be able to bring that out in clothes and to make yourself so happy - I mean, that's part of what I like to do with nails!
AM: Absolutely!
MP: Even when I want to wear black nails!
So today their collection is all about dreams and I took the color we're doing today for Zoya is, we're calling it Dream Blue and I keep joking because the name is Walker. That is like, Sleepwalker Blue.
AM: Oh!
MP: That's something because their show is so dreamy and it’s really something that is part of this season which is about fantasy. The idea of stepping outside of this world and going somewhere far more beautiful. I mean not that this world isn't beautiful, but we might be having a moment that isn't.
AM: Exactly!
MP: We might be going through some things.
AM: Exactly.
MP: So that's why we're doing a dreamy blue and having something that is bright and cheerful.
AM: It's beautiful.
MP: And it's like finest.
AM: That's amazing. And, you know, if we were doing - for those of us that might do our nails at home because we're in between sessions, what are three tools we should always have in our kit?
MP: I mean, I only do my nails at home and I highly encourage it.
AM: I think you are fortunate because you are coordinated and a professional! When I do mine, it's all over the place and I wouldn’t let anyone see that!
MP: A lot of people say that but, it took me six months and if you do your nails every week for six months, you'll figure it out. It's all muscle memory. You have 2 hands with the same things on both sides.
AM: Well, both hands are still different.
MP: Yes, you have a dominant hand and that will be your easier hand and I'd be lying. If you look at my Instagram, I'm always taking photos of my left hand, so I would be lying if I told you that my right hand is equal, but I can get it done. Um and I also think you have to be like patient with yourself. Like it's gonna be hard at first, but anything worth learning or doing - you never do it right the first time! This is also paint. It's not - you're not painting yourself with like a tattoo!
AM: Ok, I hear that.
MP: So this is my number one. This was worth the price of admission to be in beauty school. This is this is you need this. So, what I love about this is that it's a paintbrush. This is a Simply Simmons #4, filbert head, short handle.
AM: Oh wow.
MP: Available at Dick Blick, the art supply store, and even Michael's and all of them. And so what I learned at Beauty School, is you dip that in remover - acetone-based remover, non-acetone base remover, really doesn't matter. And that will get in between and clean it off the skin.
AM: Oh, right!
MP: I've been a professional manicurist now since 2012 and I still get polish on everyone's skin that I do. This is what I use.
AM: Okay.
MP: It's also great for like, you know, when you lay a line down and you're like, oh, that wasn't smooth.
AM: Yeah.
MP: Like it's like a jaggedy little you can see where the brush touched, you just go swoop and now you have like a properly even one.
AM: That’s a great tool!
MP: So okay, I just saved you $2,500 going to beauty school, you're welcome.
The other thing I love is Base Coat. I'm using Zoya Anchor Base Coat. I also love, that Zoya has the Naked Manicure Base Coat and their Naked Manicure Perfectors. I like that you can do pink, you can do buff, you can do nudes. It doesn't matter. But they're enriching for your nails. So it's like using a strengthener but it's also like a little bit of a sheer tint.
AM: Yeah.
MP: So I love that and then I apply the color over it. I either wear it bare like that or I color over it.
So the first thing you want to do when you want to give yourself a manicure, is to cleanse your nail bed.
AM: Yup!
MP: I don't go so far as to use alcohol. Some people do or they, buff their nails. But you don’t have to buff your nails. If you just slightly dehydrate the nail bed, you're gonna basically get the same effect without disrupting that. The top layer of your nail is the most keratin rich to me. You don't want to disrupt that unless it's flaking, or peeling.
AM: Right.
MP: So I love Base Coat. So I cleanse my nail bed with a little remover. We're using this Zoya Remove Plus, which is like the greatest. So when you apply using Remove Plus, to first, dehydrate the nail bed. So that when your application goes on, you're starting from a surface that lacks oil, that last debris, it’s a cleansed nailbed. But you know what I also love?
AM: Yeah?
MP: Ok so my other 2 tips I’m going to hit you with. So Cuticle Oil, I know that people are going to think, what does that have to do with my long lasting manicure?
AM: Yup.
MP: It's because it’s not only great for your skin and your hands look good, but your nails getting everything, it needs to stay strong and resilient. And it will make your manicure last a couple extra days if you apply Cuticle Nail Oil every night. The other thing you learn at Beauty School is to seal the free edge. Like every stroke you do, make sure you do it to the rim of your nails and that's a little bit harder, if your nails are below the fingertip. It's still possible and you can always go in with your cleanup brush and get the skin. That’s called Capping the Free Edge.
AM: I love when my manicurist does that!
MP: I like doing it first, not last.
AM: Really, I feel when I have it, it's last.
MP: Because I feel like when you do it last, it gives a little.
AM: Like an edge or a bit of a lift as sometimes I’ve had it where you feel that ridge.
MP: I feel like when you do it at the end it can lay not as smoothly as I want it to.
AM: Yeah, I have had that happen a few times and I find since I wear gels usually, so for 2 weeks it becomes a tactile point that I am constantly touching as it stands out from my nail not visually, but when I am running my finger over it. But I get why you do it in the stage that you do.
MP: Yeah, that’s just me and it’s a personal thing. There are other manicurists that do it the other way. For me, it's just my order of operations, it’s not the standard.
AM: What are the hues for Fall that we should be looking into. For me, regardless of the time of year, I tend to lean towards colors that look like they are black but they are another color. For me Ophelia or the brand I am wearing that look similar to it, although it’s not in that “shade that looks like it could be black”, it’s such a great foggy tone that I love the Brown/Mauvaise of it all. I’m starting to want to play with those deep chocolates as a bit of a switch up.
MP: It’s crazy, because when I saw you, I thought you were wearing Ophelia, which is, what we did yesterday at the THEOPHILIO show yesterday.
AM: I’m so bummed that I missed the backstage and that show, but this season has been hectic and the timing didn’t work. But in looking at the images of the show and the nails, I really loved it!
MP: Do you want me to tell you about those looks because they were so fun!
AM: Yes please!
MP: Ok so first let me talk about the colors of Fall. This is so fun. So for fall right now, we're looking at, I keep calling them, Reality Bites Reds. It's like yeah like what Janeane Garofalo and what Winona Ryder would have worn then circa 1994.
AM: Yup!
MP: It’s all about those Reds and those are gonna change for Spring. We're gonna go right back to Cherry.
AM: Oh yeah.
MP: So get it out in Fall. I also really love, like a chocolate brown, like I've always been a chocolate brown, girl, the nail polish that made me, the shade that changed my life. was Chanel's Vamp.
AM: Same girl, same!
MP: My mom bought it for herself and I took it from her with the matching lipstick and that was it. I was done! My life was made! I was way too young to be wearing lipstick and it didn't matter. I like, okay still to this day, that is the shade.
Now one thing I love about Ophelia this like dark brown is that, people always wonder when they're doing nudes, what nude will match my skin tone, right? That can be a really tricky question to answer. One way to answer that question is to say, well, what color is my hair?
AM: Okay.
MP: You think of your skin as being your neutral, but your hair is a color that's existing in your beauty look. And when you paint your nails, it draws the eye up to your face.
AM: That's true.
MP: Aka, the money maker.
AM: Okay, I’m with you!
MP: So, I love doing nails that are nude or neutral that match my hair color, so I love chocolate brown. And I think that, you know, like if you have jet black hair or jet black nails, it’s a nude neutral that you don’t think of. And it’s a lot easier to match than your skin tone, I think.
AM: That’s really smart and I don’t think that I have heard anyone say that before!
MP: Oh yeah, I was inspired. I put it on Beanie Feldstein (Lady Bird, American Crime Story: Monica Lewinsky, The Humans) that way. Especially when Fall rolls around, it's just the perfect time to get into those chestnut browns, dark chocolate browns, in your case, some deep blue – which is gorgeous!
AM: I love deep blue!
MP: Yeah. You know! It's so fun and the other way I like to eliminate the challenge of how to find the perfect nude for you, because I really do think that that’s hard!
AM: 100%
MP: I never wear a nude because, yeah, I'm just not natural. That's not who I am - natural. That’s s not for me supernatural, now, we're talking. So speaking of supernatural - so yesterday for the show for THEOPHILIO SS25. So we did skin tone, we did Nyssa which is like uh like a caramel and Ophelia which is like a dark chocolate brown. Yeah, honestly I thought you were wearing it. And then over it, we put my favorite Zoya shade Leia which is this sparkly opalescent sheer that turns every shade into opal gorgeous magic! Even if the skin tone and the color you chose isn't perfect, when you add a layer of rainbow over it, you’re catching that opalescence, and it tones it to your skin. Wow. So it's a good cheat and it's also a good trend. Like right now, definitely for Spring you're going to be seeing like even nudes aren't flat.
AM: Right.
MP: We're making them sparkle magic. Like, we're chroming them.
AM: Much like your phone case - love!
MP: Oh, thanks Amazon. Full stop. [Miss Pop is showing behind the scenes images from the show to showcase the nails looks that took place here and here] So here are some shots from yesterday
AM: Yes! That's the color because I said what color is that. It definitely felt like a whimsical edge and it looked beautiful on all of the models!
MP: I know right? So this is what we put, black, um, Willa which is our black. Then over it, we put Apple, which is like a green glitter. This is Carrie, which is a yellow gold, and then this deep purple, which you obviously would love. Um, this is Mimi, and we just use the bottle brush and brush it over the black. So it gave it this like Glam Dimension and then it looked very much like chrome. So like you don't have to go to the salon and get gel, you can with your natural nails, at home, just paint on Zoya in the bottle.
AM: Wow
MP: Look at that. I recommend putting black down first because I think it makes it chromier. It gives you more of that effect. It gives it a dimension. It gives it depth. Like anytime you want to get your glitter dimension like put black down first or dark. It's like it's like the way high contrast works with black and white. Yeah, you're doing that with the glitter.
AM: Wow.
MP: Light and Dark. Black is the absence of light. White is all the colors swirling together and glitter is light catching. So, it's like kind of the same theory.
Now this Is the caramel color I was telling you about and it's an opalescent glitter over it and when you put it on a hand, oh my God. I can't even tell!
AM: I was looking at the pictures and I was stunned!
MP: I’m trying to find you a picture of a woman who had it on her. No, I only had the oh no, it's right here. Like look at that nude. Like that's it. And It is. It's a nude, but it has that Chrome finish. It's like your sunglasses.
AM: I love the effect of these Carrera’s they’re my favorites to wear.
MP: Like I had a minute. So the stylist for that show is Christine Nicholson. And she is brilliant and she's a nail queen like, oh, okay, I've done her nails. Like I've known her for years. I did her nails years ago. She has great nail taste, and she knew exactly what she wanted.
AM: Boom.
MP: So this is the gold glitter and then we actually put it on the men too.
AM: Because I saw that and I said, oh my God, this is amazing. And I'm like, oh!
MP: As you can see, this is Ophelia do you see it and now you know I’m not full of ish? See this color on this guy Thursday. He was delightful. I love his name also.
AM: Her mani looks great.
MP: And the men were so excited to get their nails done. So, I did him and Noah, oh, Moe, I'm sorry. This is Moe. Moe made my Fashion Week.
AM: But even with the leopard print, it looks so good with that.
MP: I was like, is that going to be too much? And then I told myself, no that thought is too much! Do what you want!
AM: It really came together beautifully.
MP: This is Nema and he had the deep purple glitter so it’s subtle. It only catches the light, to me this was more of like a cat eye than a chrome. They were so excited to get their nails done and they were so kind about it. So I told him, you're making my Fashion Week because he was so happy. He was like, “I never get nails.” This is so fun. I love it. Like, look at his hair.
AM: He looks happy.
MP: And then you see the nail. The black is laid down first and then the green is right out of the bottle. This color is called Apple.
Oh that Jawaraw.
AM: I saw him last year at Prabal Gurung’s show.
MP: Yes, the last time we had worked together was actually 2020 February in Milan.
AM: Oh wow.
MP: We did Pucci together. The town shut down and so we were joking about that backstage. I was like, man, glad everyone made it out of Milan.
So doing the men was super fun that I mean that's certainly you know a personality statement for men now too. What else can I tell you with the chrome? I mean I think everything's just going super iridescent rainbow glitter magic, that's what I like to call it, but some people also call it Chrome.
AM: I like glitter magic better.
MP: Unicorns, sprinkles, prancing, rainbows across your nails. That's how I would sell it, but other people just call it chrome and save themselves some words!
IG @bruceglen
PHOTOGRAPHY CREDITS | PG 121 - 133 Paul Farkas | PG 144 - 139 Lam Lai |
Read the SEP ISSUE #105 of Athleisure Mag and see NYFW SS25 EDIT in mag.
This month, We're making the transition from the Summer to the Fall. We're thinking about all the things that this season is perfect for from still being able to enjoy being outdoors with a few layers, the crispness that begins to encompass the air, a number of fun festivals, apple/pumpkin picking, and so much more! The last few months have involved being out and about with friends and family, and of course the upcoming holiday season.
This sense of community and coming together with food is something that Chef Aarti Sequeira embodies. We've had the pleasure of interviewing her in our NOV ISSUE #71 a few years ago when her My Family Recipe Journal was released. At that time we talked about how she came to food, being a chef, Food Network's Halloween Wars, and more.
This month, we caught up with her to talk about her latest cookbook that came out last year - UNWIND: A Devotional Cookbook For The Harried and Hungry, food festivals that she is participated in and why she likes being involved, hosting Halloween Wars, why she likes being part of the Food Network family and more!
ATHLEISURE MAG: It was so great chatting with you a few years ago where we talked about how you got into food, your food journey and everything that led up to the Family Recipe Journal that you dropped as at that time, you were a few days out from dropping that book!
So before we talk about things that have gone on since that book and things that are coming up, we’d love to know if you remember the dish that you had that made you first fall in love with food?
CHEF AARTI SEQUEIRA: Oh wow! I mean, I don't remember doing this because I was just a baby but my mum, my most vivid memory of me with food is that she would be making dinner and she would just you know pick me up and put me on the counter next to her chopping board and she would just be slicing onions, garlic and ginger and she'd look away for a second. And you know, with my little like you know how babies don't have like knuckles, right?
AM: Right!
CHEF AS: They just have dimples. It’s just those teeny, tiny dimples in a fist and I'd grab the onions and I was just shoving them in my mouth!
AM: Oh!
CHEF AS: She couldn't, she couldn't believe it and I liked it! It’s ironic because I hate raw onions now.
AM: Right!
CHEF AS: But I loved it back then, and I think that, you know, just from then on that the kitchen is just always where I've wanted to be and there's always been food in my mouth haha.
AM: Which is a good thing! I feel like if people were less hangry, that things might be better!
CHEF AS: Well that is true!
AM: Well, when we last chatted you were like a couple of days out actually from the My Family Recipe Journal, but since that conversation in talking with you, you also have released UNWIND: A Devotional Cookbook For The Harried and Hungry. Can you tell us a bit about the book, why you wanted to create it, and what can we expect when we're reading this?
CHEF AS: Yeah, I really created it for people like me and maybe people who are not like me, but anyone who experiences that sort of 4:30pm/5:30pm salt in the wound?
AM: Yes!
CHEF AS: You’ve had a full day and you've been all things to all people and then you’re like, “and now I’ve got to make dinner?”
AM: Right!
CHEF AS: Are you kidding? And it feels you know, it’s the last thing usually between you and bed.
AM: Yeah.
CHEF AS: Haha or you and crappy television, you know what I mean?
AM: Exactly!
CHEF AS: It’s the last hump that you have to get over. And I just found myself taking this thing that had once been my joy and once been my Sanctuary and starting to resent. It was like I started to phone it in and that's not right because you know, I have children now!
AM: Right!
CHEF AS: I didn't want to be giving them or serving them resentment at the dinner table.
AM: Of course!
CHEF AS: So, one of the things that I remembered is that there was this woman that owned an Indian grocery store in LA. and when I had to talked to her about cooking, she had mentioned that she had always prayed before she cooked and that was such a light bulb moment for me! She's Hindu, and I'm Christian. and I just remember going, well if she's doing it - why am I not doing it, you know?
AM: Mmm
CHEF AS: So I did start praying before I cooked and I just found that it opened up a passageway, like a spiritual passageway that took this very mundane chore. This thing that I resented and helped me see it as a moment of sacred connection and it redeemed it, right? And what I found was that in what started off like, "oh Lord, please let this dish turn out right or okay,” you know what I mean? Or let the kids like it or not have anything fall on floor – turned into…
“You know, one of the reasons I'm really upset right now, Jesus is that I'm really feeling discouraged that I didn't get that job that I wanted.”
AM: Right.
CHEF AS: Or, “I'm really scared about this thing that's happening in my family or any number of things.” And so, while I was cooking, that's when that conversation was happening. And I found that there was so much healing.
AM: Yup.
CHEF AS: That healing that was happening through that whole process was amazing. And I was like, well, if it works for me, I would like to be the sort of guide that says, “hey guys, this can work for you too.” This can be a moment, a half hour, 45 minutes in the day, where okay, maybe you didn't have your quiet time today, or maybe you did, and you need another one. This can be It. And I think the lesson that I learned from that is that, you mentioned it! You know, so often when we're walking into the kitchen at that hour, we are tired and we are hungry and we are hangry. And that's when quite often we are in that space. So, if we can get into the practice of turning our eyes towards heaven, when we are at our worst in the kitchen, then we will do that when we are at our worst in the car, in a meeting, doing laundry, talking to someone that's very triggering.
AM: Oh yes!
CHEF AS: All of this stuff, it just builds up muscle in us. So, I now have learned after that experience and after writing UNWIND that how you show up in the kitchen and how you come out of that kitchen, is great practice for how you show up and leave every situation in your life.
AM: That really resonates because a lot of times when there's projects being worked on whether it's a series of business meetings or calls I need to make I'll do a prayer before.
CHEF AS: Yes!
AM: It could be a project or anything I’m doing where I need that reset, it allows my mind to take a pause a beat and then to almost get closer to certain things that maybe have nothing to do with what's going on. But you're able to kind of like categorize it and you just come out a lot better of a person versus me just running out and being like argh!!!
CHEF AS: It is good to sort of slow down. You know, I think a lot of people say, get present. And for me, getting present with myself is just not enough because myself is the problem. So I need to get present with God. That is the one that's going to pull me out of myself and actually fix it.
AM: That's true. That's very true. And, you know, do you find that, because I find that the books that you've done, it is so personal because you are talking about, you know, getting in touch with yourself, getting in touch with God, getting into a better place. Is it is it more difficult to have these books that have a cookbook component as well as this other inspirational component too? Do you feel the process in writing it is longer? Do you feel that you get, you know what I mean - like, because you're doing two different components putting it together. It's beautiful, and seamless, but I know a lot of times if I'm writing something that comes from more of a personal place in my heart, I'm gonna grapple with that for like 80 more hours.
CHEF AS: Yeah, 100%. I mean, I think writing a cookbook is a much more difficult process than I imagined. I think before I kind of got into this world, I was like, oh, well, you know, you just write your recipes and blah blah.
AM: Right!
CHEF AS: But then once it becomes your way of life, at least for me, you know, I'm super critical.
AM: Yeah, same.
CHEF AS: Super critical of myself and so I'm questioning every instinct, every idea, every finished product. Wondering if it's good enough, wondering, if I've written it well, wondering - you know saying the worst things to myself. And so, then couple that with trying to be an ambassador for God.
AM: Right.
CHEF AS: There is always like, there is so much room for failure. I did find it to be a really, really difficult process. We also did it so quickly. We did the whole thing in about 6 or 7 months.
AM: Whoa!
CHEF AS: You know, most people take like a year or 2 years because, you know, some of the people that I'm seeing putting cookbooks out, they're like, “you know, this has been the past 2 or 3 years of my life,” and I'm like, oh my God! You know, I don't know what's worse. Like I don't know if it's worse to live with something for 3 years and live with that kind of pressure for three years.
AM: Exactly.
CHEF AS: Am I a marathon runner or am I a sprinter? I think I've always been a sprinter.
AM: Yup.
CHEF AS: So I think that God kind of knew, you know, what kind of project it needed to be for me. But yeah, I mean, I think I even posted on my social media about how difficult it was that like the process of creativity was not like - was not like a scene from Ratatouille and it has never been for me. It's never been - it's very rarely a moment of like the muse, you know, and going to bed where it’s saying, “hey, why don't you pull tamarind and ginger together and build ribs,” like it’s very rare that that happens. A lot of it is full on. It feels like you're working out, you are throwing weights around picking them back up again, throwing them down again that was the process for me and getting to write that book meant that I had to employ 2 very different parts of my brain and try to make them make sense. But it was also a great challenge, like, I really enjoyed it and I sort of felt like this idea for me felt like a download from heaven and so I was like at this moment in time, I'm the only person that is doing this. So I have to believe that I am also being totally equipped to do it. I have to thank my husband who helped me so much because he loves words and he loves the Bible and so it's really helpful to have him at my side literally for some of them like writing portions of it and then me being able to then put it in my own words. He was like such a such a rock to me.
AM: That's amazing!
Are you already thinking about that next cookbook? I mean, you've already done, you know, these last two. I mean, I know you had one before obviously, but you know, that's so quick between the recipe book. Now it's UNWIND! Is there something in the future that you're kind of sketching out?
CHEF AS: I don't know, you know, I think cookbooks are so hard because frankly there are just so many of them and it's hard to capture people's attention in between. I mean, I'd love to write another one, but I think I also would like some time to really fine tune you know, where is my cooking at this point? What is it that excites me. And what you know? I just feel a little bit all over the place because my career has really, has really taken off it feels like this year.
AM: Yeah.
CHEF AS: I’m traveling, so much of that. I'm probably cooking for other people more than I'm cooking for my family.
AM: Wow.
CHEF AS: And yeah. And so, I want to get back to cooking for my family because I feel like that's like truly the essence of who I am or who I want to be. And so, I'm open to it, of course, and I'm open to even doing another one because I, I do think that I'm proud of it. I really, I'm really proud of it. And even, you know, and every time, just even the other day, someone sent me a photo of one of the recipes that they made and the fact that they were doing it in their small group and they were going through the devotions together. I mean, it just is like so meaningful to me more meaningful than anything else I've worked on, because yes, they're making the recipes, but they're also reading the words that I wrote and reflecting and when I read the words that I wrote, I'm so very convinced that I was not the one that was writing them because I don't recognize it!
AM: Haha right!
CHEF AS: You know, I'm a little nervous to go through that whole process again because, frankly, it was really rough. But when I look at it and I look at the fruit of it, I'm like, well, I mean, hi, I get to partner with God again and that’s kind of amazing.
AM: One thing I love when I'm looking at your IG, I love your Monday Motivations. I think they're so amazing.
CHEF AS: Oh thank you!
AM: And as we are dropping on Monday, do you have a Monday Motivation for us that we can share with our readers?
CHEF AS: Ooo. What have I been toggling in my mind? I think the message that I feel like keeps coming up is - if God is knocking on the door, he's kind of yelling through the door at you.
AM: Ha! I feel that one!
CHEF AS: Which is kind of, “are you more interested in what I can do through you or are you more interested in spending time with Me?”
AM: Ooo ...
CHEF AS: Because I have to say, I took inspiration from someone who posted it online - that concept, at least. But I have been feeling it -
AM: Yeah.
CHEF AS: You know what I mean?
AM: Yeah.
CHEF AS: The first one is about me.
AM: Yup.
CHEF AS: And the second one is about God.
AM: It's about Him. Yeah, you gave me goosebumps because I yeah, I thought about something very similar to that, a couple months ago, and I was like, well am I really trying to do that because I want to amplify Him or am I trying to do it so I can boost myself up? Like wow, yeah.
CHEF AS: Yeah, it hurts. So I did not like it.
AM: 100%
CHEF AS: When I saw it on IG and I still don't, but I think that's the point. I think that it's –
AM: It’s uncomfortable -
CHEF AS: It’s uncomfortable and I think those of us who are sort of our own turbines, who are in that sort of entrepreneurial space, it becomes a lot about me and what can I do? What can I accomplish and what's the next thing to build? How do I build on what I've already built? All that stuff and so then we try to kind of loop God into it saying, “you know use me for whatever it is that you want,” but you know intrinsically, we're like yeah we want to get some action, right?
AM: Right.
CHEF AS: You want to rustle up some action. And I think, especially for me, like I'm not really good at sitting very quietly.
AM: Same
CHEF AS: Or sitting in a posture of listening or just being or just any of those things.
AM: It's a good reminder.
CHEF AS: Yeah, that would be my Monday Motivation is just go sit and do nothing for a minute.
AM: Yeah, wow. Yeah.
CHEF AS: Haha I know!
AM: Well, you are always traveling! You were just on an amazing trip in Peru with some of our faves who have previously been in our issues - Chef Duff Goldman, Chef Fariyal Abdullahi who was our AUG ISSUE #104 cover, and Chef Marcel Vigneron. I love an immersive trip and it seemed like you guys got to combine your culinary knowledge along with those that were indigenous to the area and people, as well as to be part of some amazing cultural activities!
Right now your IG has a number of food festivals you’ve been at as well as those that are coming up! We are looking forward to the Food Network NYC Wine Food Festival that takes place mid Oct. and I know that you’re not involved in that one, but Iove being able to go to festivals like this. What do you love about participating in food festival and can you tell me more about the Del Mar Wine + Food Festival that is next month? I mean that Spice Girls Dinner seems pretty amazing.
CHEF AS: Yeah, food festivals are so fun because it's sort of like, you know, that everybody there is one of you, you know what I mean?
AM: Yup!
CHEF AS: Like, these are people that love food and love food television and love to celebrate and love to gather!
AM: Yes!
CHEF AS: The Gathering thing to me has really been feeling more and more important. I think because we have so many years of not gathering.
AM: Yeah that was tough!
CHEF AS: I heard once I was listening to a podcast and I'm not saying I've ever read Alexis de Tocqueville, but I guess when he visited America he was like, “the thing that's very interesting about Americans is that they love to gather.”
AM: Facts!
CHEF AS: They will find any reason to gather and so when we weren't gathering, it was like one of the most un-American things that we could have done.
AM: Yeah.
CHEF AS: So I think that's one of the things that I have come to really appreciate about food festivals is we're all together. We're breaking bread, we're maybe having a couple cocktails.
AM: Yes!
CHEF AS: You sort of feel like, this is who we are. This is the essence of our humanity, the essence of our identity as a people, you know? It's a very unifying moment. I think, especially for people who are creating content, whether it's, you know, on traditional streams, or on social media streams, or YouTube or whatever it is, you know, it kind of goes out into the ether and even if you get likes, yes, you get some sort of feedback, but to see the actual faces! To sort of interact with the actual spirits of people who were like, “I saw when you did that thing.” Oh, it feels real and it feels really gratifying in that moment, selfishly. And it feels very encouraging, honestly - to say, okay, I'm on the right path, I'm going to keep going because it can feel like a very isolating experience.
You know, basically, like I remember when Twitter came along we were all like, oh, doesn't it sort of feel like there's one million people and each of them has a megaphone and they're all yelling? So no one's listening to each other and so sometimes things like food festivals can be so gratifying because here are the people that have been listening!
AM: 100%
CHEF AS: You can see, you can then engage like, oh this is what touches people. And this is what people find necessary. And this is what sort of they find unique about when they come to my corner of IG and it can help sort of fine tune your voice.
AM: Exactly!
Tell me about the Spice Girls Dinner at the Del Mar Food Festival!
CHEF AS: Yeah, I'm excited about Del Mar because not only because it's a very beautiful food festival, this whole thing was spearheaded by Troy Johnson and his wife, Claire Johnson and you know I've known Troy forever for like decades through Guy's Grocery Games.
AM: Ok!
CHEF AS: No, no it’s not been that long! So this is the, you know, they already have babies, but this is another baby of theirs. They're really putting their money where their mouths are and trying to encourage the same thing, the sense of community and gathering, and celebration, and celebrating chefs who are, you know, taking risks in the kitchen and so, I'm really excited to go see people, but also support people who are risking it all you know.
AM: Wow.
CHEF AS: Like Troy and Claire, I think our dinner is going to be so interesting because I love Claudia Sandoval (winner of MasterChef S6, Judge on MasterChef Latinos, Host of Taste of the Border on Discovery+). I love the way she cooks. She has a really strong connection to where she comes from and in a way that I love because she sometimes will take the humblest of dishes, like, her grandmother's beans and she won't change it all that much. She will present it just like that because she's like they're actually good enough. That's very inspiring to me because there's, you know, a lot of the food that we all grew up with, it's not restaurant food.
AM: Correct.
CHEF AS: It's home food. I'm trying to figure out a way to gussy that up so that it looks pretty in an Instagram photo sometimes can feel very difficult!
AM: Daunting, yeah.
CHEF AS: So I I think that it's, I think it's really, it's been very inspiring to me to go, no, the dal, just the way it is. The dal just the way I grew up with is enough and good enough! So, I'm really excited to see where our spice palettes cross over, compliment each other, and contrast with each other. I think it's going to be a really fun dinner and I'm really excited also for the wine pairing because Neeta Mittal, owner of LXV Wines - she's Indian and so she's got a particular palette when she's looking at wines because she's going well, what wine will play well, with these spices - will amplify them and vice versa. So, I think it's gonna be a really interesting unique dinner in that way.
I'm relatively new to this circuit you know, compared to some people that have been doing it for a while and so you're only honestly, you're only as good as the organizers of the festival. It is such a beast to organize these things. There's always something that you didn't think about.
AM: Right, for sure.
CHEF AS: So that's a huge factor to me! I want to be at a festival where we’re all you know, you do your job, I do my job, but we do our job so that we can support each other and make each other look good. That's, you know, that's one of the big things.
AM: That's amazing.
CHEF AS: I love going to festivals where there's a lot of great food on display, you know, especially a lot of adventurous food because I'm like, oh, the people that are going to show up here are going to be willing to try things that, you know, they've maybe never tried before.
I just did the Ilani Wine and Food Festival at the Ilani Resort just outside of Portland. That one was so amazing because even though you know this festival's been going on forever, I made these Jackfruit Sliders with a date barbecue sauce. That was a two for two in terms of things that people haven't tried before. People were so willing like, when you know, I remember someone came over and they were like, “your pulled pork was amazing.” I was like, “that was jackfruit!” So I love going to festivals where I can bring something that someone hasn't had before. Not just for the the purpose of maybe trying something new but, then also that people go home and they're like, I'm going to buy that and I'm gonna work that into my meal plan, or whatever it is. You know, that's just like I want to be of service, and that's really helpful but I love festivals like that where I can be of service.
AM: I think that that’s amazing. And I saw those pictures of the Jackfruit Sliders. And I was just like, whoa, I've had jackfruit but never thought about barbecue sauce and dates – but ok!
CHEF AS: Yeah, well, you know, I had the barbecue sauce ready to go. I had that idea. I was just trying to think because I didn’t think that I was gonna have the time or the energy to like slow cook a ton of pork.
AM: Right.
CHEF AS: So then it was like, what about, you know, I think actually I was talking to Damaris Phillips (2013 winner of Food Network Star, Guy’s Grocery Games Judge, author of Southern Girl Meets Vegetarian Boy) about it and then we came up with that idea together, so that was super helpful.
AM: Love that! Ok, so Halloween Wars. I mean, first of all, I can't even believe that we're sitting in the fall.
CHEF AS: Yeah!
AM: It's rainy here in New York today and I'm like, wait, the holiday season is around the corner. I always know it's around the corner because I see the promos for Halloween Wars.
CHEF AS: Ha ha! I know! It’s all a long slippery slope from there!
AM: Yup! So what are you excited about for this season? I always look forward to the different things and I'm always amazed at how grotesque in the best way possible that some of the things end up being, I'm like, oh my God, who does that? I'm so scared! But at the same time, the baking capabilities and dedication to craft is next level when they’re on the clock!
CHEF AS: This season is so great because each of the teams is helmed by an All-Star. So each of these people have won before, they know what it feels like and they know what it takes. So, they’re kind of acting like team leaders to their teammates. There's a lot to, you know, you whenever you go into competition, you don't cook, carve, sculpt the way that you do –
AM: Exactly.
CHEF AS: At your bakery or at your place, you know? You've got to, you've got to do it in a way that is a work smarter not harder kind of mindset.
AM: Yeah.
CHEF AS: And yet, you're still going for perfection as possible. So that's why this season is so great because and that's why that from day one like the displays were already almost like finale level.
AM: Ooo.
CHEF AS: Perfect, right?
AM: Yeah -
CHEF AS: You had these people who are veterans informing the entire process. So that's what's so great about this season.
AM: That is so exciting!
Tyler Florence’s, The Great Food Truck Race is one of my favorite shows. So, seeing you on the finale, this last season, I was like, wait, there's Aarti!
CHEF AS: Ahhh. Yeah, the food was legitimately awesome! You know, sometimes it's like you know with competition you have a lot of grace because things are not gonna - you just don't have the same amount of time that you would at home or in a restaurant. So I was so impressed, every bite that I took, I was like this tastes completely dialed in. It was amazing. It was truly amazing.
AM: Well, are there any other shows coming up that we should keep an eye out for because I always love when I see you at, like, Tournament of Champions or you're on Guys Grocery Games. And I'm like, this lady is working.
CHEF AS: I'm trying to work. I am trying to work. I just got something and I don't think they've announced it yet.
AM: Okay.
CHEF AS: That's going to be super exciting!
AM: Amazing.
CHEF AS: Thank you! And then you know, all the usual like Grocery Games and all that kind of stuff is still coming down the pipe. Yeah, it's just always such a privilege to be part of the part of the family over at Food Network. Whenever we get to see people, you know, you get the sense that that Food Network is on all day.
AM: Exactly.
CHEF AS: For some people, you know what I mean? It's just very cool that even if I'm not currently shooting something and they turn it on, more than likely one of us is on there. You know? It feels really intimate to be in people's homes that way, and I think that that's how they feel about us, you know, based on the reactions we get. So it's really such a privilege.
AM: I love that and are there just any upcoming projects In general that you would like to share to get out there or or, you know, just things that you have going on?
CHEF AS: Yeah. I mean, one of the most exciting things that's coming up in the short term is that I'm expanding my line with QVC.
AM: That’s amazing!
CHEF AS: Yeah, really amazing! It's such a huge community to be able to dive into and QVC has been so generous and so sweet with me to sort of pull me into the fold and say, hey what do you think about doing this? And here are the kinds of things that our people love and how would you put your own spin on it. And so, you know, it's a select few people that get to do that and I was really hopeful when we started the line last year that we would get to do this, and It has expanded exponentially and some of the things that we've got in the line, I use on a daily basis. They're unbelievably good quality, you know, I really wanted to make sure that it would be something I would use and it's just really exciting, so I think that's going to launch at the end of October.
AM: Congratulations on the continued success of your line with them and I’ve seen the cute kitchenware!
That's so exciting. Yay!
CHEF AS: Yeah!
AM: I just love that every time I see you on shows, you just have such a love and zest for food, and like you're talking about community and people coming together! What do you want your legacy, you know, to be in terms of the imprint that you've left on all of these different things that you're doing and whatever ends up being in the future - that may not be happening at this moment?
CHEF AS: Gosh. Well, I mean, the most important thing to me obviously is my family, right? And just for my girls to know that I did the best I could to balance these two parts of my life. But that they were always way more important than anything else, you know, for them and my husband to know that.
But outside of the home, I guess that I want people when they think of me to think of someone – who really valued coming around a table. Like, I really think that there are so many things that are coming in to distract us from connection with each other, you know, phones and social media. And I know there's been a lot of discussion and study recently on, you know, the impact of phones on kids.
AM: Yes.
CHEF AS: And teenagers. And what that does to the family and I really think that something as simple as sitting around the table and having dinner as many nights as possible is one of the most powerful things that we can do to combat that. Like so that would be probably part of my legacy. Then the other part is that, so often when I'm competing and doing things like that, I'm doing stuff that I feel completely out of my depths doing.
AM: I feel that.
CHEF AS: I'm, you know, like just recently I got booked for a bunch of things and it made me so scared. I was like crying in a fetal position.
AM: Oh no!
CHEF AS: It was bad because I was like, I cannot do this. I don't know how I'm gonna fail like. That has no matter how many times I do it, it just feels like it's something that I'm constantly fighting and I don't think I'm the only one.
AM: Nope!
CHEF AS: So I suppose part of my legacy, I hope these are very big words. It's just that, I was loud about feeling unequipped to do things, but doing them anyway!
AM: Which is huge! I tell people all the time, I’m always in my head, mulling over things and nervous before I do something. Even if it's like a million times, whatever, because everything is a little bit different and you just, I don't know, it's a thing, but I was like, if I feel that shaky about it, I have to kind of tell myself that you feel shaky because you want to do so well, and you care so much about what it represents for myself and what it is for the other people involved. So I try to turn it, although I'll still sit there and be like, I gotta run to the bathroom. This is crazy, but in the end, it does end up being lovely.
CHEF AS: Yeah, I think that there's the sense of like, if it isn't going easily, then you must be doing something wrong or you must be in the wrong place. Yeah, you must have made the wrong decision and I think that as I mean I'm 46 now. So hopefully it'll stick this year …
AM: It hasn’t yet, but it’s tough.
CHEF AS: Yeah, hopefully, but you know for the first time this year, I was like, after I had my little fetal position breakdown. I was like wait. Why don't I ever say to myself, “yes, I don't know how to do these things. I feel completely out of my depth. But the second half of that is, I'll figure it out.”
AM: Yeah.
CHEF AS: Yeah, figure it out. Just saying that has started to change things where I'm like, okay, you know, it may not go smoothly and it may not go off without a hitch.
AM: Right.
CHEF AS: But, I will figure it out. You know what I mean? It doesn’t have to go perfectly. I'll land something out of there. And that has felt very empowering actually. I think that just saying that to ourselves can be very edifying.
AM: 100% I like that. I will try to remember that the next freakout that happens.
CHEF AS: I will figure it out!
PHOTOGRAPHY CREDITS | FRONT/BACK COVER, PG 16 - 22 Rowan Daly | PG 25, 26 + 38 Food Network |
Read the SEP ISSUE #105 of Athleisure Mag and see FAITH, FAMILY, FOOD | Chef Aarti Sequeira in mag.
This month's The Art of the Snack takes us to SoHo after the first night of NYFW SS25. After taking in a series of shows throughout the day and early evening, we were ready to continue a bit of drama during dinner! We found ourselves at SUSHIDELIC which was a feast for the eyes as well as the tastebuds. We were transported to Tokyo, Kawaii, and interactive eating. After enjoying an epic omakase meal experience, we sat down with this restaurant's General Manager, Esmeralda Syku to find out about the art within its 4 walls, characters, what you can expect to enjoy when you're dining in, and of course the power of Kawaii that is infused throughout your meal here!
ATHLEISURE MAG: We had the pleasure of dining at SUSHIDELIC to kick off our first night of Fashion Week of the SS25 season and it was amazing to see the decor, the vibe, the sounds, and more. Tell us about the joint venture between AUTEC and Asobi Systems that came together to create this restaurant.
ESMERALDA SYKU: The joint venture between AUTEC and Asobi Systems was instrumental in bringing this vibrant restaurant to life. AUTEC, known for its innovative approach to sushi, introduces a fresh perspective on sushi-making that emphasizes creativity and quality. Meanwhile, Asobi Systems, recognized for its creative flair in entertainment and design.
AM: We love Kawaii as we got to experience it when we were in Tokyo and love how it is presented in the restaurant. For readers who are not familiar, what is Kawaii and what is the Kawaii experience that guests can enjoy when they come in to dine?
ES: Kawaii is the definition of cuteness, but it can resonate differently with everyone. When guests dine with us, they can expect to embark on a delightful culinary journey where our Executive Chef, Reina Tange, artfully combines unexpected colors and flavors, creating unique and playful dishes. It’s not just about the food; it’s about immersing yourself in a joyful, whimsical atmosphere that sparks happiness and nostalgia. Each meal becomes a celebration of creativity and cuteness, ensuring an unforgettable experience for everyone!
AM: We had the pleasure of meeting Sebastian Masuda who is known as the Godfather of Kawaii and was responsible for Kawaii Monster Cafe in Tokyo. We know that he created the stunning art that is at SUSHIDELIC, can you share more about the pieces that people can see when they come in?
ES: As you enter, you'll be greeted by stunning art pieces that reflect Masuda's signature style. The suspended, colorful lipstick lights create a playful ambiance, setting the tone for a delightful dining experience. Center stage, you’ll find three charming and curiosity-provoking cats, each sporting a playful expression that invites interaction and adds a whimsical touch. The rotating conveyor belt is a highlight, showcasing an array of artistic creations, from purses and shoes to a playful cat enjoying sushi.
AM: Tell us about the Delic Cats as we loved being greeted by them and how they correspond with the 3 cat sculptures that are suspended from the ceiling.
ES: We have Delic cats, each with their own, personality and spunk: Tipsy, Lovely, Sassy.
AM: We ate at the sushi bar which was great to enjoy watching the DJ, seeing the art on the conveyor belt and being at the center of the action! What can you tell us about the design aesthetic of the space?
ES: Everything in SUSHIDELIC is custom made and was designed by visionary artist, also known as the “Godfather of Kawaii”, Sebastian Masuda.
AM: Can you tell us about where Chef Reina Tange trained, schools she attended, restaurants she worked in before coming came to SUSHIDELIC?
ES: Chef Reina Tange was born and raised in Tokyo and has worked in prestigious hotels and resorts. Chef Reina Tange’s culinary journey started at her family’s restaurant, Sokodo-so, on Hachijojima, a subtropical island off the coast of Tokyo. She then pursued culinary arts studies at the Japan Culinary Arts College. Reina’s passion for food led her to Italy, where she attended the University of Foreigners in Perugia and gained experience working in local restaurants. After returning to Japan, she worked at the prestigious Bvlgari Hotels and Resorts in Ginza, Tokyo, where she honed her customer service and operations skills.
AM: What is the menu design process in terms of deciding what you would like to include on the menu?
ES: A lot of thought and creativity goes into our menus. Each item is carefully curated by Chef Reina Tange, drawing from her extensive experience and inspired by Sebastian Masuda’s artistic vision. The process involves selecting unique flavor combinations, prioritizing vibrant presentation, and incorporating seasonal ingredients to create a delightful Kawaii dining experience.
AM: We enjoyed the Pure Imagination six-course omakase! Can you tell us about this as well as the Painter's Palette?
ES: Currently, our Omakase style menu, PURE Imagination, features 5 courses – each course is a piece of art that bursts in your mouth, full of flavor - from the savory and sweet 1st course, which is the Hokkaido Scallop Macaron to the carousal wheel, giving the guest the opportunity to try our various delic rolls and nigiri. Our sauce palette is like a painters palette and we encourage guests to create their own journey and dabble into our different sauces to create a variety of flavors. Our. Sauce palette includes: Spicy Mayo, Wasabi, Carrot Ginger, Ponzu Mayo, Black Sesame and Yuzu.
AM: For those that opt to enjoy their menu a la carte, what are 3 appetizers that you suggest that we should enjoy when we come in for dinner?
ES: When delighting in our A la carte menu, we encourage guests to try these dishes: Tuna & Crab Croquette with soy marinated tuna, Chicken Kaarage and Fried Gyoza.
AM: From the Delic Rolls, what are 3 rolls that we should enjoy?
ES: Rolls we recommend include: Special Salmon Roll, Aburi Salmon and Wagu Uni Roll.
AM: Tell us about the Tokyo Signature portion of the menu and what are 3 items you suggest that we can enjoy with family and friends?
ES: Our Tokyo Signature portion of the menu are items inspired straight from Tokyo that are currently popular and our recommendations include: Poke Avocado Sushi Burger (hamburger style with a crispy rice bun filled with flavorful Poke Avocado), Delic Fries (loaded with flavor from Bonito Flakes, Salmon Roe & Fried Garlic), and Minced Pork Katsu Ball (with a curry sauce).
AM: Tell us about the Sushi Tower Deluxe?
ES: Our Sushi Tower is a tasting of all of our favorites! From our specialty Delic Rolls to fresh sashimi and mini cups of our popular Chirashi Parfait.
AM: From Tokyo Sweetness, what are 3 dishes that you suggest that we should think about?
ES: Our favorites include the Lost Red High Heel, a delightful chocolate and hazelnut cake adorned with an edible red high heel, and the Jiggly Lips Panna Cotta, which adds a playful twist to a classic dessert. Don’t miss the Harajuku Parfait, a creative mixture of desserts from the chef's imagination, presented with flair for a truly whimsical experience!
AM: Tell us about Sushi Sundays.
ES: Sushi Sundays is the perfect day to gather with friends and family to enjoy delicious sushi in a vibrant atmosphere. It’s a time to relax, share great food, and create lasting memories. Whether you're a sushi aficionado or trying it for the first time, there’s something for everyone to savor. Join us for a fun-filled Sunday where you can indulge in our creatively crafted sushi rollsand delightful sides, all while soaking in the Kawaii ambiance!
AM: You are open for lunch as well. Are there any dishes that are specific to the lunch menu only?
ES: Lunch at SUSHIDELIC is all about fun and relaxation! Join us to enjoy our enticing lunch specials, which feature a selection of salads, soups, and various sushi rolls. Be sure to try our Rolling-to-Lunch special, perfect for those looking for a quick yet delicious bite. Or indulge in the Sushi-Go-Round, which offers a delightful variety of sushi rolls to share and savor. It’s a great way to enjoy a leisurely meal with friends or take a break from your day.
AM: Cocktails are always our favorite part of the meal! What are 3 that you suggest that we should try?
ES: Lovely in Pink (named after our Delic Cat Lovely), Tipsy Sake-Tini (named after Delic Cat Tipsy), Sugar Plum Spritz.
AM: Does SUSHIDELIC change its menu throughout the year and if so, can you tell us about what we should expect for the Fall?
ES: Yes, we do change our menu seasonally! This fall, we’re excited to revamp both our PURE Imagination and à la carte menus, introducing a variety of delicious new dishes that capture the essence of the season. From cozy flavors to vibrant ingredients, our new offerings will celebrate autumn’s bounty. Stay tuned for the launch of our refreshed menu, coming mid-October—we can’t wait for you to try the new delights!
AM: Are there any upcoming events that you can tell us about that we should mark our calendars for or what we can anticipate for the upcoming holiday season such as New Years Eve?
ES: Join us for our spooktacular Halloween festivities, where our beloved Delic cats will transform into playful Zombie cats, adding a fun twist to the celebration! And that’s not all—stay tuned for exciting updates about our New Year’s Eve celebrations, where we’ll ring in the new year with style, delicious food, and unforgettable experiences. You won’t want to miss it!
AM: In addition to the sushi bar seating, you also have tables, what can you tell us about those looking to do group dinners or special events?
ES: For large groups, we highly recommend table seating, allowing you to relax and enjoy meaningful conversations with your friends while immersing yourselves in the vibrant atmosphere. This arrangement fosters a communal dining experience, perfect for sharing delicious dishes and creating lasting memories together. Whether you’re celebrating a special occasion or just enjoying a night out, our table seating enhances the experience, making it even more enjoyable!
PHOTOGRAPHY CREDITS | PG 100 SUSHIDELIC| PG 102 - 113 Paul Farkas |
Read the SEP ISSUE #105 of Athleisure Mag and see THE ART OF THE SNACK | SUSHIDELIC in mag.
Over the years, we have always enjoyed when we have connected with 2017 US Open Grand Slam winner Sloane Stephens. Most recently, she was our DEC ISSUE #84 2022 cover. We always enjoy catching up with her about her sport, new projects, as well as her philanthropic focus.
We had the pleasure to catch up with Sloane and this time we caught up with her to find out what she has been up to since we last talked with her! We were also excited to hear about her new wellness beauty brand, Doc & Glo that she launched during the US Open this summer! We also talked with her about her partnership with Athletes for Good which is a joint initiative between P&G, the IOC and the IPC that recognizes the efforts of athletes to improve their communities off the field of play, while also giving their best every day on their journey to their ultimate performance at Paris 2024. P&G awarded 20 Athletes for Good grants of $24,000 each to support causes championed by recipient athletes.
Sloane founded the Sloane Stephens Foundation in 2013, helping children from disadvantaged backgrounds dream big, both on and off the tennis court, by offering year-round tennis, education, mental health and financial literacy programs. The foundation uses tennis and education to change the narrative of poverty, health inequity, and educational development. With programs up and running in the Compton Unified School District – reaching 15,000 children in the area so far, the Slone Stephens Foundation will use the Athletes for Good grant to continue to grow the community.
ATHLEISURE MAG: We always love when we get the chance to catch up with you as we have enjoyed previous inbooks as well as a cover with you! You have had a busy year, what does your schedule look like for the remainder of this season in terms of upcoming matches?
SLOANE STEPHENS: I’m currently in Asia for the final tournament swing of the year. After this, I’ll head home for my off-season to spend time with my family before beginning my pre-season training block and playing in some exhibition matches.
AM: Are there any routines that you do before a match to get ready to play that you feel that you need to do?
SS: I always make sure to have a well balanced meal – usually chicken and rice with some type of veggie. It really depends on the time of my match but I prefer being the first match of the day so I don’t have much down time beforehand.
AM: Are there any routines that you do once you have completed a match to come down from all of the energy that you had to exert?
SS: Yes! I always get a massage and try to do some sort of self care whether it be a mask or just lighting a candle and relaxing.
AM: We always love following along your social media to see what you are up to and it's fun to see campaigns you're part of, your collaborations, and travels. Last month, you launched Doc & Glo which is amazing! Tell us about why you wanted to launch this brand as well as the meaning behind the name?
SS: I’ve always loved self care and this was always something I wanted to do. It’s a really exciting passion project for me! Seeing it all come together has been so special. The brand is named after my grandparents - Doc & Glo. My grandfather was an OBGYN – they called him doc, and my grandmother Gloria was a fabulous woman who taught me so much about self care starting at a young age.
AM: You launched 2 products - tell us about them and why did you want to start with them? Do you envision tackling other areas that will be available at Doc & Glo?
SS: We plan to launch more items in the body care space! Stay tuned!
AM: What has it been like in terms of coming up with this brand, doing all the R&D behind it, and finally releasing it for us to enjoy?
SS: It has truly been a labor of love! I’ve been working on Doc & Glo for 4 years so to finally see it out in the world is an amazing feeling. This brand was made from scratch – custom formulations, custom packaging, and months and months of testing. I’ve learned so much during this process and I can’t stress enough that entrepreneurship is not for the weak!
AM: How is your Sloane Stephens Foundation going and are there any upcoming projects that are going on that we should know about?
SS: Everything is going really well! 2025 marks our 10th year of programming in Compton and our programs are stronger than ever. We’re also expanding more meaningfully into South Florida, which is very special to me.
AM: How did you and the Sloane Stephens Foundation connect with Athletes for Good?
SS: I'm incredibly proud to be a member of Team USA. They've provided so much support throughout my career, including a scholarship for my MBA degree. I saw this funding opportunity for P&G’s Athletes for Good in an email and immediately wanted to apply on behalf of the Sloane Stephens Foundation.
AM: What did it mean to you to be awarded the grant?
SS: It means so much to be recognized for the work of the Sloane Stephens Foundation and to stand alongside so many other hard working athletes who give back to their communities across the country. When I started SSF in 2013, I sought out to create opportunities for youth to have tennis change their life. I believe in the power of grassroots sports and want all kids to have an amazing first interaction with whichever sport they choose. I appreciate the support of P&G in making these dreams come true.
AM: Are there projects or initiatives that you will be able to grow or incorporate in your plans because of the grant?
SS: This grant funding supported our summer camp in Compton, which just wrapped up after an amazing 8 weeks. We're constantly looking to improve and add new elements to our summer camp to give our kids the best possible experience. This summer, we were able to incorporate group sessions with our social worker as well as art therapy led by our social workers every Friday.
AM: Are there any other projects you have going on that you would like to share with us that we can keep an eye out for?
SS: We’re preparing to launch our next 2 Doc & Glo SKUs this winter and I’m really excited for everyone to experience them! I want to take over the home and away body care routine.
PHOTOGRAPHY COURTESY | Sloane Stephens
Read the SEP ISSUE #105 of Athleisure Mag and see COURT TO WELLNESS | Sloane Stephens in mag.
