MOMENTUM IS KEY WITH MARK WAHLBERG

We've been a fan of Mark Wahlberg since we first saw his music video for Good Vibrations and as a model for Calvin Klein underwear. We knew then that he would transcend his popstar status as a multi-hyphenated brand that we would continue to see. As he began to make the jump to the big screen in The Basketball Diaries and Boogie Nights, we knew that we would continue to see him taking on additional cool projects.

Since those early days, we have enjoyed Mark's range of characters in our favorite films from Martin Scorsese's The Departed, Patriot Day, Ted/2, 2 Guns, Transformer franchise and All the Money in the World. With the ability to oscillate between dramatic and comedic roles, Mark has proven to be a powerhouse and received A Best Supporting Actor Oscar for his role in The Departed. He has been equally as dominant behind the screen as an Executive Producer of HBO's Entourage, Ballers, McMillions, Boardwalk Empire, How to Make it in America, A&E's Wahlburgers, USA's Shooter (which he was the main character in the movie version) just to name a few.

We know him to be a man who has a work ethic and commitment to all of his projects whether it's an upcoming role, as an entrepreneur, his passion for his family and his ability to get up early to get his workout in so that he is in shape for whatever life throws at him.

We're excited to have Mark as the cover for this month's issue where he shares his words of wisdom that he has learned as he navigates life and the business. He shares how he continues to optimize his efforts, how he approached his roles, his upcoming film Arthur the King, his apparel brand, MUNICIPAL, and Wahl Street on HBO Max.

ATHLEISURE MAG: When we look at your career as an actor, producer, entrepreneur and investor what has been your mantra as you navigate these areas?

MARK WAHLBERG: Just get going. So many people get stuck over thinking whatever it is. But the key is just to get going. Any momentum is better than no momentum.

AM: You are known as a man with a number of optimized habits. What’s the best way that one can approach that?

MW: Get into a routine that allows you to be the best version of yourself.

AM: What’s the first 3 things that you do in the morning when you wake up?

MW: Pray. Then eat and workout.

AM: Obviously, you’re in great shape and we know that you get up pretty early to get your work in. What is the simplest, but most effective piece of workout equipment that you own?

MW: That’s got to be my PowerPlate Pulse. I feel like I have one in every room in my house. Soreness goes away in just a few mins.

AM: You have been in a number of our favorite movies, from Boogie Nights, The Departed and Transformers franchise. What has been the most physically taxing role that you’ve played on screen?

MW: There are so many because I love the physical aspect of some roles. People pushing themselves to the limit. The Fighter, Lone Survivor were like that. And my new movie I just finished shooting, Arthur the King, does the same.

AM: Which role that you’ve played — Tommy Saunders (Patriots Day), Marcus Luttrell (Lone Survivor), Mike Williams (Deepwater Horizon) — inspired you most personally?

MW: They’re all so different but the one thing that they have in common was they are all real people committed to something bigger than themselves.

That’s as inspiring as it gets.

AM: When you began as an entrepreneur, what was the best piece of advice that you received?

MW: Things never go exactly as you planned. But if you’ve put a great team together, and are persistent, you’ll find creative solutions together.

AM: Since last Oct, we became aware of your fashion brand MUNICIPAL and included it in our cover shoot with EDM DJ/producer duo SOFI TUKKER as well as in our cover shoot with Twilight's Peter Facinelli. We love that the line takes you from day to night. What’s your go-to pieces of MUNICIPAL gear?

MW: SuperBlend tees, Sport Utility Jogger, Everyday Boxer Brief, ICON Trucker Hat – can’t pick just one!

AM: So what’s your favorite new discovery?

MW: MUNICIPAL SuperBlend tees. I live in these things.

AM: When you’re not on set, brokering your deals or thinking of your next project, what is your ideal day?

MW: Spending time with my family.

AM: We love your commitment to your health and fitness, but when it comes to a splurge are you drinking wine, beer or liquor?

MW: Wine

AM: When it comes to athletes, who influenced you the most?

MW: I grew up in the 80’s so it was Larry, Michael, and Magic.

AM: So what music are you listening to right now?

MW: Lately I’ve been watching a bunch of old school hip hop videos with my kids. The stuff holds up!

AM: We’re all streaming a number of shows on various streaming platforms. Any suggestions on what we need to be bingeing?

MW: How about HBO Max? Netflix is Spenser Confidential. And on HBO Max, check out the Wahl Street series airing April 2021.

IG @MarkWahlberg

PHOTOS COURTESY | Mark Wahlberg

Read the Apr Issue #64 of Athleisure Mag and see Momentum is Key with Mark Wahlberg in mag.

BINGELY STREAMING

THE ONE

Netflix Original Series

Netflix

Although many are waiting for a greenlight for Season 2, the first season of this limited series dropped this month. We're introduced to CEO of The One, Rebecca Webb who is a woman in tech who is known for creating a company that allows you to find your perfect match through DNA data. The idea of finding your perfect someone seems possible especially since users and potential matches see the perfect life that she has.

As expected, not everything is as it seems. Throughout the series, we will learn how she was able to build her company, more about the matches as well as what dark secrets she has been hiding.

ATLAS OBSCURA

Atlas Obscura + Witness Docs

Apple Podcasts

For those that have enjoyed reading Atlas Obscura, you can now listen to their podcast in partnership with Witness Docs. Each episode explores destinations and topics that you may not be aware of, while finding the beauty and nuances of them. Some areas are across the world and others may be much closer to home.

While many of us have yet to act upon our wanderlust, it certainly gives you ideas to add to your bucketlist. Co-Founder and host, Dylan Thuras takes listeners on his journey with new episodes that drop Mon - Thurs and are less than 30 minutes each.

Dylan also has interviews of those who are connected to these places and can share the history so that they can create insight into what makes this such a covetable place or topic.

IN PLAIN SIGHT: LADY BIRD JOHNSON

ABC Audio

Spotify

We enjoy a podcast that has figures that are able to share their story in their own words. In Plain Sight: Lady Bird Johnson, we hear first hand from Lady Bird and see how she had a powerful role in his presidency.

Much of these recordings which comes from her audio diaries have never been heard. We are introduced to her in the hours following the assasination of JFK. We hear her concern as the presidency transitions to the Johnson Administration. She shares her thoughts on historical actions that took place, how she navigated the politics and polarization of her era to become one of the most influential members in the administration. Hearing about her efforts puts her in a new light that many have not understood.

Read the 64th Issue of Athleisure Mag and see Bingely Streaming in mag.

ATHLEISURE LIST | NORDICTRACK VAULT

The NordicTrack VAULT is a full-length,60 x 22-inch mirror and 32-inch HD touchscreen display for immediate visual feedback. VAULT is made of carbon steel and has a sweeping rotating mirror. This allows you to work out wherever you desire in your home while allowing you to feel as if your trainer is right there with you. It allows you to match the form of the iFit trainer for a better workout.

Behind its mirror, there are premium accessories that includes: six pairs of NordicTrack knurled-handled, rubber coated dumbells (5 lb,10 lb, 15 lb, 20lb, 25 lb, 30 lb) and 2 kettlebells (20 lb and 30 lb). In addition, there are 3 loop resistance bands and 3 superbands. Each comes with 2 yoga blocks, and an exercise mat. All are stored in a vertical dumbbell rack within the storage cabinet. It stands vertically and is stable without the need of a wall mount while having a compact footprint.

It syncs with Bluetooth audio and has iFit workouts for weight training, HIIT, sculpt & tone, stretching and mobility, full-body and muscle-specific strength workouts, Pilates, yoga, mindfulness and more. In addition, a 1-year iFit family membership is included which is valued at $468 and can be used for up to 5 adult profiles.

Users have access to a growing library of on-demand iFIT Studio Workoutsthat are led by the world's top trainers including Gideon Akande, Hannah Eden, John Peel - to name a few. The selection includes a versatile catalog across cardio, strength training and recovery workouts. While interacting with the platform, users are provided both visual and audio cues on form and technique which is facilitated by the oversized mirror.

VAULT began shipping this month and is available with all of the equipment$2,999, or $1,999 for a standalone version excluding weights and other workout accessories.

NORDICTRACK VAULT

www.nordictrack.com

IG @nordictrack

PHOTOS COURTESY | NordicTrack

Read the Jan Issue #61 of Athleisure Mag and see Athleisure List | Nordictrack VAULT in mag.

BINGELY STREAMING

MA RAINEY'S BLACK BOTTOM

Netflix Originals

Netflix

Netflix Originals brings the story of the Mother of the Blues, Ma Rainey, to showcase how she trailblazed in the industry. Based on the play written by August Wilson. The film where Viola Davis stars as Ma Rainey as well as Chad Boseman's final film as Levee Green, the band's trumpeter. The film tackles artistic control, commercial exploitation, and racism in various forms from systematic to violent.

Most of the scenes take place in a recording studio in Chicago in 1927 where the band shares stories that lets you know about their journey, the lies, truths and how their decisions led them to where they ended up.

FROM NOW

QCode

Apple Podcast

We've been fans of QCode's podcast for awhile now so when we heard that Richard Madden (Bodyguard) and Brian Cox (HBO's Succession) would be starring in this scripted sci-fi podcast, we made sure to add this to our list. The first episode introduces us to the USS Hope a spaceship that vanished for 35 years and then came back to earth. The lone survivor leaves the carrier and is the same age as when he left! His brother, voiced by Cox and is his twin and has a one-on-one meeting with them.

The meeting allows them to reconcile and although it was a pleasant exchange, it turn a bit dark as they uncover information that can threaten their relationship from sibling rivalry, family loyalty, technological advances, the future of space exploration, climate change, human adaptation and how we process time individually.

CATFISH

Wondery + MTV

Spotify

We enjoy seeing Catfish where Nev Schulman brings interested parties together to find out if they are who they say they are, if they are compatible to stay together or if they have other issues that they need to figure out. Nev has also shown us how we can go about protecting our digital spaces and interactions so that we can safeguard ourselves from those that may not have our best interests as heart. If you've enjoyed seeing the movie that started it all and the weekly TV show, you can now listen to some of the most shocking episodes on this podcast.

MTV partnered with Wondery to take some of the best episodes from the TV show and to make it an auditory experience as we navigate those being catfished. As this show just began, we love that Max is in these episodes. In listening to the first few episodes, you can hear the best of the actual show as well as voiceovers to connect portions of the episode in terms of describing the person that they are working with so that you have a full picture on what's taking place.

Read the Athleisure Mag Dec Issue #60 and see Bingely Streaming in mag.

BINGELY STREAMING

SCAM GODDESS

Earwolf + Team Coco

Spotify

We've followed Scam Goddess for quite a while, but it was seeing the podcast's host Laci Mosley sharing her insight on scams on a recent episode of ABC's The Con which looks at scams that are known and unknown that intrigued us even more. After hearing her commentary of The Varsity Blues Con, we began listening to her show which breaks down a variety of cons in this true crime genre with her comedian guests that appear on the show.

Each week, she talks about the scam of the moment, digging deeply into the scam of the week and then looks at the historical ones and how they have manifested. They even share anecdotes of scams and rackets that they engaged in and the lessons that they learned and why they no longer doing them.

GHOST TAPE

QCode

Apple Podcast

As we have navigated quarantine, we got to know about the immersive audio-focused podcast network, QCode and have shared a few of their shows on previous Bingely Streaming inclusions. This month, their latest Ghost Tape dropped and we're hooked with-out a doubt.

If you enjoy military conspiracies with a sci-fi component, this show is something that you will enjoy. We are introduced to a cast that is in the throws of grief as well as being confused about the circumstances of how Tessa Dixon'sgrandfather died. Her desire to know more about his unexpected death sends her to signing up for the military to be able to under-stand more. Along the way, she comes across a tape that creates havoc on the lives of anyone that listens to it.

This tape takes over aspects of her life and puts her in a scenario of being accused of killing a fellow soldier. In addition, her psychiatrist in an attempt to help her listen to the tape and begins his own journey with it. He also realizes that not everything he is being told by military staff is in fact true. As we navigate the death of Tessa's grandfather and her charges - we get closer to what this podcast is all about.

DEAD EYES

Headgum

iHeart Radio

We've all been in an interview scenario where we thought we had the job, had to go back and maybe it didn't go as well as planned. In Dead Eyes, actor Connor Ratliff tells us about auditioning for HBO's Band of Brothers and his excitement for getting one of the minor roles. Although they had seen his tape, his agent calls him suddenly and asks him to come back into read in front of the director, TomHanks as there is a concern that he has "dead eyes." Although this audtion happened 2 decades ago, this podcast explores those who were connected to this show, Tom Hanks or, Connor. We get to hear his conversations with the actor who ended up playing his part - Adam Sims (Lost in Space), the actors he would have worked with Ron Livingston (Office Space and Sex in the City TV series) and Stephen McCole (Rushmore and Outlander) and friends Seth Rogen (Steve Jobs and Neighbors) and Bobby Moynihan (The Secret Life of Pets and Saturday Night Live). In the second season, we continue to delve into this story and to see if we ever get to hear Tom weigh in on what happened.

Read the Nov Issue #59 of Athleisure Mag and see Bingely Streaming in mag.

BINGELY STREAMING

THE WHITE VAULT

Fool and Scholar Productions

Spotify

This thriller podcast takes the listener to the far reaches of the world where explorers and researchers are asked to collect and find information at the Outpost Fristed. Over the past few seasons, we have listened to the soundscapes that have introduced us to beings that have done them harm and have the ability to mimic people on the trip. In the final season, we are brought in on a recovery mission which includes previous cast members.

The team at Fool and Scholar Productions will bring this particular story to a close and we can only hope to find out more about the beings that we have listened to as well as to understand the intersectionality of the team that has been challenged to find out more about them.

CHAMELEON: HOLLYWOOD CON QUEEN

Campside Media

Apple Podcast

In the entertainment industry, there are a number of scams from casting calls, seeking investments for productions and more. In CHAMELEON: Hollywood Con Queen, this scam has taken place for a number of years and has targeted stylists, makeup artists, fitness trainers and more. It utilizes a Hollywood hierarchy where everyone is connected via a network of assistants who talk to one another in order to connect top agents, directors and producers. Due to the lack of direct conversations, the head of this scam has impersonated assistants as well as directors and producers in order to get the intended victim to spend their own money to go overseas and to willingly provide money without understanding that they are furthering the activity of the scam.

As the listener learns how the scam takes place and learns about those that are involved, we're brought into a world that affects everyone that is involved in the industry. We also hear from those in the industry who were conned, those who unknowingly introduced people to the con as well as those whose identity was used to keep the scheme running.

VERIFIED: DUST UP

Witness Docs

Apple Podcast

The first season of True Crime podcast, Verified focused on the dangers of the share economy as it pertains to the travel industry. It follows the stories of women who were sexually assaulted while staying outside of Venice by Italian cop Dino Maglio who found his victims through the site, Couchsurfing.com. It looks at the power of reviews, checkmarks and how these positive ratings can still hide a predator in plain site. This season shared how the women fought back as a collective from across the globe legally.

Pulitzer Prize-winner Natasha Del Toro is back as a host for the second season which launched this month. This season explores the case against a baby powder identified as a possible carcinogen that caused cancer for adult women who used it.

Throughout the podcast, testimonies from a number of women are introduced as they came together to fight against one of the world's best-known companies in the world, Johnson & Johnson.

Read the Oct Issue #58 of Athleisure Mag and see Bingely Streaming in mag.

ATHLEIUSRE LIST | CENTR

Chris Hemsworth (Thor franchise, Avengers franchise and Men in Black: International) founded Centr, a holistic health app in partnership with Australian based fitness technology company Loup.

Chris wanted to create Centr to offer the support people need to achieve their health and fitness goals, leveraging his team of world-class experts that he has used over the years. The program is designed to take all the guesswork out of a healthy lifestyle by offering a weekly goal that is customized to individual’s goals, ability and personal taste on demand.

Its approach believes that no one diet or training program is the sole answer, which is why the program offers such versatility. Centr's focus is to achieve a healthier body, a stronger mind, and a happier life - so you can reach your full potential. In one easy to use app, users are able to train, eat and live better through Centr’s:

• Personalized Training Planner: consisting of over 1000 workouts including Boxing, Yoga, Functional Training, Pilates and more for all fitness levels.

• Daily Meal Plan: Composed of 600+ unique recipes created by dieticians and world-class celebrity chefs with options for all dietary preferences from no limitations to vegan.

• Time To Breathe: Compiles hundreds of new meditations and sleep visualizations as well as including the latest kid’s meditations narrated by Chris Hemsworth & Taika Waititi.

There are hundreds of on-demand workouts anytime, anywhere. Current fitness modalities offered by Centr include boxing, MMA, yoga, pilates, HIIT and HIRT style workouts, functional training, strength training, plyometric workouts and stretching. There is a wide array of both equipment free and with equipment workouts, as well as the option to follow coached (video) workouts or self guided workouts that can be taken at your own pace and are ideal for in-gym use.

Within the Facebook community, Centr experts such as Dan Churchill, Luke Zocchi and Da Rulk frequently engage with members to offer tips and advice relevant to their specialty areas. The Centr community also provides valuable feedback on the Centr workouts, recipes and overall content which helps the product continue to evolve. Centr is compatible with Apple watch.

PHOTOS COURTESY | CENTR

CENTR

www.centr.com

IG @centrfit

Read the Oct Issue #58 of Athleisure Mag and see Athleisure List | Centr in mag.

BING3WATCH | SUCCESSION

Read the Aug Issue of Athleisure Mag #56 and see BING3WATCH | SUCCESSION in mag.

S2. E7 | #TRIBEGOALS WITH 3 X TEAM USA SWIMMING GOLD MEDALIST RYAN MURPHY

On today's episode of #TRIBEGOALS, we had the honor of having 3 X Team USA Olympic Swimming Gold Medalist, Ryan Murphy as Athleisure Mag's 55th cover. Known as a decorated backstroke swimmer who also has a world record in the men's 100-meter backstroke, we talk with Ryan about how he got into the sport, transitioning his interest to going pro, his experiences at the 2016 Summer Games in Rio as well as being part of that riveting 4 x 100m medley. As Ryan looks forward to the Olympics in Tokyo that's slated for next year, we talk about how he trains and modifies his routines as we all navigate COVID-19, the importance of mental health and how he is approaching his goals. He also shares how he is focused on impacting the sport of swimming whether as a competitor or simply enjoying water activities. He also talks about how he gives back to others and how this changemaker has been inspired by others.

Read the latest issue of Athleisure Mag.

ATHLEISURE LIST | STEEZY

STEEZY was founded in 2014 by Connor Lim & Evan Zhou initially as a blog. In 2015, STEEZY Studio launched as an online dance class subscription service offering on-demand digital dance tutorials for dancers of all skill levels, with the goal to make online dance classes accessible to anyone, anywhere while bringing the dance community together as a whole.

Rather than simply taking a physical dance class online, STEEZY develops technology to make learning to dance easier, so you can enjoy dancing faster. The platform utilizes custom features allowing users to see everything, review faster, and practice more efficiently. Users can easily switch views, view specific sections of a dance, loop moves, control speed, and even watch themselves dance with the “see yourself” mode. This feature allows users to see themselves on screen side by side with the instructor, by using the computer's webcam.

Each class and program is thoughtfully designed by the most sought after choreographers including CJ Salvador (credits include Justin Bieber, Selena Gomez, Christina Aguilera, Jennifer Lopez), J Blaze (Justin Bieber, Usher, Chris Brown, Robin Thicke), Kiira Harper (Beyonce, Lizzo, Drake, Janelle Monae, Trey Songz), Lyle Beniga (Miley Cyrus, Justin Timberlake, Usher, Christina Aguilera), Nicole Kirkland (Prince, Iggy Azalea, Kehlani, Gwen Stefani), Ysabelle Capitule (Bruno Mars, Justin Bieber, Kehlani, Mya), and many more.

STEEZY currently offers 700+ classes with new dances added weekly in 9 different styles: Urban Dance, Breaking/ BBoy, Dancehall, Popping, Hip Hop, Whacking, House, Krump, and Heels/Jazz Funk. Upcoming new style launches include: Dance Fitness - 7/26, Intro to Heels - 8/23, LiteFeet - 9/6, K-pop Dances - 9/20 and Locking - 10/11.

Videos remain on the platform permanently unless noted otherwise. Each STEEZY user can save classes or programs within their account. iOS and Android users also have the ability to download for offline mode.

STEEZY is available for $20/month or $99.99/year. First-time users can enjoy this app with a free 7-day trial.

STEEZY

www.steezy.co

IG @steezystudio

Read the July Issue of Athleisure Mag #55 and see Athleisure List | STEEZY in mag.

BINGELY STREAMING

SELLING SUNSET

Netflix

Netflix Originals

Much like wanderlust, we have a thing for watching people sell homes and the teams that work together (sometimes they work against one another). As we continue to stay at home, we're all looking for shows to watch. Selling Sunset takes us to LA and surrounding communities as this small but successful real estate firm makes their sales goals, increases their sales and takes on new opportunities.

We also see how they are managing their personal lives and even pushing themselves in terms of what it means to be in the real estate industry. The cast keeps your attention as well as the eyedropping homes that they share throughout the season. If you've yet to catch the first season, start there and continue onto the second season which launched last month.

---

IT WAS SIMPLE: THE BETTY BRODERICK MURDERS

LA Times

Spotify

We enjoy True Crime and if you enjoyed Dirty John, a podcast created by LA Times in partnership with Wondery as well as its TV series of the same name that aired on BRAVO, you will enjoy It Was Simple The Betty Broderick Murders which was also created by the LA Times. It follows the love story and ultimately gruesome and tragic end to Betty and Dan Broderick. This podcast shares the facts behind this murder which you can also see in Dirty John: Betty The Betty Broderick Story which is currently airing on the USA Network. If you need more of a fix, you can also listen to LA Time's 3 episode Dirty John: Betty podcast.

---

LOOKING FOR LATOYA THE PODCAST

HBO

Spotify

If you enjoyed the 4th season of HBO's Insecure, you know that everyone on the show kept talking about or watching Looking for Latoya. Viewers saw a number of scenes about this True Crime show. Although we didn't find out what happened to Latoya, after the season ended, they dropped a mini podcast that you can catch on your preferred platforms.

We learn more about the host of the show, how she became affiliated with this case and we do learn about what happened to Latoya. With only 3 episodes, it's worth listening for a few chuckles. We're hoping that they do more of these show in show concepts in future seasons of Insecure as a number of celebs (as seen in the show) lend their voices to this podcast.

Read the June Issue of #54 of Athleisure Mag and see Bingely Streaming in mag.

ATHLEISURE LIST | PELETON

We're all familiar with Peleton's classes that you can take in studio as well as their bikes and treadmills that can be in your home or may have been in other facilities that you have visited. In this month's issue, we're focused on Peleton's App which allows you to take a number of classes across over 10 modalities, whether it is on their equipment or what you have at home! You can stream from your home a number of classes that include: meditation, cycling, bootcamp, running, strength, yoga, stretching and outdoor running. You can also track the goals that you have as you navigate your options.

With two membership options, you can have the Peleton All-Access Membership which allows you and the members of your your household to to enjoy the benefits that can be enjoyed on the bike or treadmill that is available at the brand. Another option on the app is a Peleton Digital Membership that is $12.99/month and can be done without official Peleton equipment.

Whatever your schedule involves, you can access On Demand as well as live classes through the app that focuses on flexing, toning, stretching and strengthening. We like that the app tracks your progress as well as allows you to work along others which is definitely a nice aspect especially as many of us are #stayingathome. You also gain achievements which is great for boosting al the hard work that you have executed.

When you are ready to take it outside, this app also incorporates running. You're able to hit the trail with runs that are guided via their Peleton instructor team. Your still on track with GPS support for pace, splits and elevation metrics on iOS devices so you'll never lose sight of the road ahead— or how far you've come. Get your stats on your Apple Watch. If you have yet to incorporate this fitness into your routine, you can enjoy 30 days for free and access it through your phone, tablet or TV.

PELETON

140 West 23rd Street

NY, NY 10011

646.277.4497

www.onepeleton.com

IG @onepeleton

Read the May Issue of Athleisure Mag and see Athleisure List | Peleton in mag.

ATHLEISURE LIST | ADIDAS RUNTASTIC

As we have been staying at home and we continue to include new routines into our workout, we can always think of ways to change it up. We started using Adidas Runtastic which includes a number of modalities from running, cardio, yoga and more. This app (available for Apple and Android) also allows you to create a training plan that works for you, challenge yourself as well as to track your efforts. We like that we can connect it to our Google Fit which connects to our Fitbit so that we can keep our stats in one place.

As you focus on getting stronger, you are able to create a workout that fits your schedule. Intensify and diversify your workout by joining challenges, compare your activity to others as a way to positively challenge yourself to the next level. We love that we're able to record our activity while sharing with others within the global community. This workout lets you work from home or in other approved social distanced environments.

We also enjoy checking out their blog for an array of tips that include cardio, strength, nutrition, daily habits, success stories and information that you may want to know about the culture of Runtastic.

As you continue to use the app, you will find that by completing challenges and rewards, that you will receive incentives for all of your hard work. We also suggest that for those that are fan of Adidas to set up an account for their Creator's Club. As you purchase your favorite gear, you will move through various levels of complimentary access to this program for 3 months to test it out. If you enjoy the benefits, we're sure that you'll continue to find the methods that work best for you.

ADIDAS RUNTASTIC

www.runtastic.com

IG @adidasruntastic

Read the April Issue of Athleisure Mag and see Athleisure List | Adidas Runtastic in mag.

S1. E7. | BUNGALOW SK WITH SAMANTHA BUSCH

Avid readers of Athleisure Mag know that in 2018 (Issue #27), we had Ashley Busch, wife of NASCAR driver Kurt Busch as our cover. In today's episode of Bungalow SK, we chatted with her sister-in-law, Samantha Busch, wife of NASCAR driver, Kyle Busch. Samantha is known for her fashion sense, her boutique - Avant the Label, being a mom and being one of the stars of CMT's Racing Wives. We also talked about IVF and how she is helping those who are in the process of that journey as well as the importance of staying connected especially during the current times as we all do our part to #flattenthecurve and #stayathome.

Today's interview with Samantha Busch is via her partnership with Walmart Family Mobile, an affordable wireless solution for families to stay connected, organized and a step ahead during the busy racing season. 

Read the latest issue of Athleisure Mag.

FUELING THE CULINARY ARTS WITH RICHARD GRAUSMAN

A few weeks ago, we headed to Chelsea Piers to the Careers Through Culinary Arts Program's 30th Anniversary Benefit to enjoy a staggering amount of top chefs that included David Bouley, Marcus Samuelsson, Jonathan Waxman, Eric Ripert, Maria Loi and Sarabeth Levine. They were joined by students from C-CAP who showcased their skills to guests who enjoyed some of the top restaurants in NYC.

We wanted to know more about C-CAP and the founder, Richard Grausman who took classes with James Beard. He trained and graduated with the Grand Diplôme from Le Cordon Bleu, Ecole de Cuisine. He was also the first exclusive representative of the school who trained people across the US and Canada in order to make them proficient.

We headed to the offices of C-CAP to find out about how his career, how this organization was created, the programs that were launched and how he works with chefs and other partners.

ATHLEISURE MAG: We have had the pleasure in talking with various voices in the culinary community from Chef Marcus Samuelsson to Will Blunt of StarChefs who have shared their work and support of C-CAP. We were so pleased to see how you have ensured that the culinary community continues to thrive by attending your 30th annual event a few weeks ago and it’s so fitting that we finally get to chat with you to find out more.

RICHARD GRAUSMAN: It was a wonderful event and we have had 21 events and that was an unusual one. 2 years ago, Jose Andres was our honoree and that was unique in its style because the room was filled with appreciation for what he has done philanthropically around the world. At our benefit this year, I felt the love and warmth for the program and the guests that were coming up with appreciation when my daughter’s video (PRESSURE COOKER Directed by Jennifer Grausman and Mark Becker, an Emmy nominated documentary about one of the C-CAP teachers Wilma Stephenson) ran and with the alumni expressing themselves. And after that video, there were alumni that were in the room that I have known for years. I know what the program has done for them, but they had never expressed it to me and they came up to me empowered by what they had seen and they just opened up to me. It was just so heartwarming.

AM: You have had a phenomenal background and prior to launching C-CAP, can you tell us what you were doing prior to launching this organization?

RG: I had been the representative of Le Cordon Bleu Paris for 15 years. I had originally gone to Paris to study cooking and become a chef – hopefully in a small mountain restaurant as I love to ski. I’ve always enjoyed skiing and cooking in my life. But I found while I was in Paris that I was too slow to become a chef and I was single-minded. I wasn’t a multitasker. In the process, I taught myself skills that I saw that chefs needed and I realized that I could teach others. I told that to the school that instead of being a chef of a restaurant, I wanted to teach.

Timing is everything and when I came back from a ski trip, I was almost finished with the program and Madame Elizabeth Brassart (owner of Le Cordon Bleu) asked me if I wanted to go to Cleveland to teach a course for her. This was because the Vice President of the Higbee department store had asked for them to send a chef; however, they couldn’t send one since the chef didn’t speak English and she knew I was interested in teaching and the chef thought that I was very good. It started 15 years of teaching French cooking around the country and Canada. I never thought that I wanted to do anything else. It was so gratifying to teach and to have students – men and women, come up to me saying that their spouse loved them more because of their tartar tine or their kids ate carrots for the first time. But then I left the school and wrote a cookbook and I was traveling around the country promoting the book and a vision of what America ate, really hit me. It was fried chicken, hamburgers and pizza. I thought that I could perhaps expand that palette and thinking about the best way to do it, I felt that I had to get in with the schools and get children while they were young and to broaden their palettes, broaden their minds. Because if they leave school, I found that the average adult that if they didn’t like something, they wouldn’t try it.

I wanted to start in elementary school, and I wanted to teach sensory evaluation, and nothing is better to do that with than food, because you use all of your senses. Once you start doing that, you can teach nutrition, then in middle school I thought that you could use foods from around the world to teach geography, history and social studies and in high school, if you had a student with a palette and a passion, it would be easy to train them for the industry. I had a book that I thought was readable at the high school level and I knew that Home Economics was in terrible shape and I thought that by teaching the teachers some of the recipes in my book, to expose their students before they left high school that that would be my goal before I went into my first classroom.

I went to the Board of Education, they liked my idea and they said, “we don’t have any money.” I asked if I could go into one of their classes and they said certainly. I went into one of the classes and that day I saw that half the class was making bread and the other half were Haitian students learning English. I went around the classroom opening drawers and cabinets and they were empty. So I knew it was what the school system had said, they didn’t have any money. I talked to the teacher and said that I had been teaching French cooking for the last 15 years and asked if there was something that I could do for them, what it would be? He laughed and said, “I spent my own money just to buy the flour today for the bread.” So I knew that they needed a lot of help. That day, I went home and I called up many of the manufacturers that I had been dealing with for 15 years. I let them know that I wanted to help the schools and asked if they could help me and they said yes. They donated products, pots and pans, spices – all sorts of things.

I brought the teachers together and I taught them in the morning and then I watched them cook in the afternoon. It showed me the level of proficiency of the teachers. A few were quite competent, but the majority were not. I went to the French Culinary Institute which is now the International Culinary Center and I asked them if they would provide a training program for the teachers, which they did. I went into the classroom and started to demonstrate for the students and when I saw looking at the students – some of them were sleeping, zoning out and there were a couple of people who were bright eyed, attentive and watching me. I watched them cook and a few were very excited and would come up with their tart asking me how I liked it. I let them know it was good, asked how their parents liked it (they did) and then I would ask them what they wanted to do after they graduated and that’s when I found out that the students who were in these classes were the students that the system had failed. Most of them had D’s and F’s at best. They had no preparation for college or a career. I asked them if they had ever thought about cooking and they said, “no – can I?”. I went to a dinner at a small French restaurant on Lexington Ave and I asked the owner about jobs for high school graduates and what the opportunity would be. He laughed at me and told me to look at his kitchen. He was importing labor from South America and Asia and he’d much prefer to have a NY kid that spoke English. I asked what he needed. He said that he needed people that showed up on time and that he would teach them. I asked about knife skills. He said that if he had knife skills, he wouldn’t have to start him on the dishwasher. So that was the beginning of C-CAP.

Within the next 3 years, during the summer time, I would send a student out and a chef would say, “yes the student shows up on time, but when he gets through what I have asked to do, he goes out for a smoke and sits down. I need him to come up to me and say, ‘what’s next chef?’” They needed them to be eager to work. So I built that into the program. Then I would hear, “yes, they show up on time, they are very eager and asks what’s next, but they’re not thinking. He’s got to be inquisitive and to ask why I am using one thing versus another – he has to want to learn.” So I built that into the program. Third year, we were in Chicago. I always went to the competitions that we would have. We would have chefs as the judges and I would take them out to dinner. One night, I took out one chef that was a judge with a director from the high school program and Martha said to Richard, “why don’t you take our kids as you used to take them in the summer?” and he said, “well you’re teaching them the wrong things.” He explained that he had a boy the previous summer that there was a mess and he asked him to get a mop to clean it up. The student said that he didn’t do floors and Martha said, that he shouldn’t have to. That’s when I saw the disconnect between the school and the industry.

The next day, I was handing out scholarships and I was saying that one of the biggest complaints in the industry was that people were coming out of Culinary Institute of America and Johnson & Wales University and they didn’t want to peel carrots or chop onions – they just wanted to be a chef. I let the students know that I knew that they wanted to be Executive Chefs and own their own restaurants and even chains. I told them that if you have your own restaurant and the dishwasher doesn’t show up, then you will be doing the dishes. If your janitor doesn’t show up, you will be cleaning toilets. I let them know that if they didn’t know how to wash dishes or clean toilets, that they needed to go home that night and have their parents show them how. I wanted them to be able to be prepared for anything that would come up. Well, I was shocked that a school board member, a minister, a parent and a teacher all came to me after the scholarship breakfast and thanking me for telling the kids what I did. I asked them what they were talking about and they said, “you are telling them what life is about.” I asked why they didn’t do that. They said they were afraid to. I didn’t know what they were afraid of and I investigated it. Because of the drop out rate in Chicago and DC at that time was so high, parents and administrators were telling their kids that if they stayed in high school, they wouldn’t have to do what they did. The administration would agree with this line of thinking and tell them that they would be paid more. So students were coming out – and this is still true today as I heard about this in Chicago, they’re telling and expecting students that come from their culinary programs to have managerial jobs and not entry-level jobs. Students come out saying that they’re not going to take minimum wage, don’t want to wash dishes or chop vegetables. They want to manage. If you’re not prepared to enter the industry, you’re not going to go anywhere. So that’s the essence of what we do. We work with the teachers to train them in the few skills necessary to get started. Where the school system wants them to teach A-Z, lobster, steak, fish, eggs, salad – everything. They only need to know how to chop, dice, slice, keep things clean and neat, be safe at the workplace, show up on time, want to work, want to learn and have basic knowledge of ingredients and equipment. We try to get the teachers focused on that. They have the students from 1 – 3 years so they can work on that. They can reinforce wearing your apron, watching your hands and other things that take time for them to learn.

We see them when they come to our competitions or for our job training for summer jobs, job shadows to expose them to the industry. We have a student that is already eager, interested and inquisitive. When they leave us and go into the industry, the industry is saying wow – send us more. When Marcus came in and I encouraged him to take on the Co-Chairmanship of the program of the organization. His view was to expand upon what I started and he wanted to reach and train more students as the industry is in need of this. That’s where we are now. We’re trying to figure out how to expand on what we already do and we do well.

AM: How many people are currently in this program?

RG: It depends on how you look at it. I look at it as we have 200 teachers, each teacher has 50 students. That’s 10,000 students. I think the organization uses the number of 17,000 which may be when we’re thinking of the upper level including the 4 years. Those are 10,000 students that the teachers have and the teachers range from poor to excellent so the effect that they have on their student varies. But they all have an effect on their students. Out of that, we see the students that have expressed an interest in knowing more beyond the classroom – shadows, summer training, internships, college advice or our competitions. You go from 10,000 down to a couple of thousand to a couple hundred that get scholarships. There are many hundreds that go into the industry for summer jobs. It’s on the level of interest, focus – but we have worked with over 300,000 students in the 30 years and probably have given $60 million dollars in scholarships and then an untold number of jobs! Then we follow those students if they stay in touch with us, if they have a problem and want to change jobs or they haven’t had a raise in 3 years – what do I do? They tell us if they want to go to Spain and learn something. All of those things, we have the ability to help them with.

AM: How do you assess which high schools you go into?

RG: Initially, I had 3 areas that I was interested in. NY, Chicago and San Francisco. I started in NY and then people heard about what we were doing. I was on NBC for the first time about our program and the next night, I got a call from Washington, DC from the head of Home Economics and they wanted the program. I asked them how many schools that they had and I was looking to go to a community with at least 14-15 schools. For the manufacturers to be able to give the equipment, one school wouldn’t be enough. I went to DC next and then I heard from a teacher in Arizona and another in Norfolk, VA who had been at a teacher’s conference and had heard about it. They wanted it. As long as the school number was sufficient, I went and taught the teachers, I brought the chefs in local areas in and we started the program. It was very easy within 5 years. I had 7 programs, but it was very hard to maintain and grow the program because when I put it all together it worked. To keep it going, I needed volunteers and eventually to keep it going, the volunteers needed to be paid and then we needed a staff and then needed an office. So, the numbers that we effect year after year didn’t change much, the scholarships grew – the degree that we worked with the students improved. The level of services that we gave them grew. Initially, I thought that if I gave a scholarship to a student to CIA would change their lives. In some cases it didn’t change it for the better. I took a student out of their community and threw them into a new community, they had no way to adjust, understand, they didn’t know how to get help with their schoolwork – they’re grades dropped and they lost their scholarship. I had to find ways to mitigate that. I had students going to community college before going to the CIA because their reading and math was at a level that they couldn’t do the work easily.

I’ve had people on campus where they were the only black student that walked onto the campus. So once I had a number of students that were on campus, I got them to form a club to greet the others to work with the campus. So C-CAP students got a name and they were proud to be C-CAP students. Finding what the problem is and finding a solution for it is how my mind worked. The program has grown organically because of that. I saw a problem, I would address it and try to solve it and by solving it, I was able to move people.

AM: So who are groups or services that you work or partner with frequently?

RG: There are a number of organizations that do similar work. We’re not actively working with them. I did work with the American Culinary Federation for a number of years in the beginning because their chefs and association needed credits for them to continue in that group. One of the ways that they were able to get that credit was to provide their time in their schools and I took advantage of that and their members loved it as they were able to be judges. The organization itself, I tried to work with and I became their School to Work Chairman – I wasn’t able to get them to move in the direction that I saw necessary. So I haven’t been active with the organization for 15 years. The National Restaurant Association also wanted to work with us years ago, but they wanted us to work for them. The partnership wasn’t in the way that they saw things. They saw it their way and wanted us to work with them. They did a lot of good, their programs both the ACF and the NRA affect schools and students, but I don’t see them working with the populations that we work with. Many of them saw how effective competitions were so they did it too. When you offer nationwide competitions and you have affluent schools and affluent students in those areas, they’re competing against our students from poor schools and poor backgrounds, our students don’t make it to the top. In our competitions, our students make it to the top and beyond. We can focus on a certain population to what I think is doing important work and I don’t concern myself with the whole country, where they do.

AM: It’s an interesting point about how C-CAP focuses on the skills needed and that you serve a specific community in order to have them excel in the culinary industry. When we were at your 30th Anniversary Benefit, it was a pleasure to see C-CAP students working side by side with some of the most esteemed chefs who own their restaurants as well as being food TV personalities. Seeing the pride and how inspired they were was amazing. It had to be a boost to their confidence to see people enjoying their food and being in that environment. That’s a resume builder.

RG: Yes, I learned very early when I was teaching. The importance of teaching is to empower others. I found ways to empower housewives so that they could talk to their butcher and all of a sudden relationships were being built! They would come to me and say, “oh Mr. Grausman, what you told me about that leg of lamb – I went to my butcher and told him and he looks at me like I am a professional!” I told them just a few words and it made all the difference! That’s the same thing that I did at C-CAP. By teaching the students certain techniques, that when a professional chef saw them accomplish those things, they were impressed at their capability.

One example at a competition was that I had the Executive Chef of the Four Seasons Hotel in NY as a judge and she came to me and said, “Richard, that young man is really great! Do you think that I can have him work for me?” I told her to give me her card and we gave him a scholarship to go to the French Culinary and she hired him. He would call me everyday and say, “Mr. Grausman, I have to make a salad today and I don’t know how to do it.” I told him that in my book, there are 3 great salads and to make one of those. This went on for months and then the chef called me up and said that she had to let him go. Since they had a union, other people were complaining that he wasn’t doing what everyone else was and that was because when I knew Damien in highs school, he was taking care of 2 younger siblings and one parent had died and one was ill. He was working at Kentucky Fried Chicken closing it at 2am and mopping the floors and his teacher had taught him the skills that were involved in our competitions and he was spectacular at it. That’s why the chef wanted him and I empowered our students to impress these chefs to get into the kitchens with the exception of him because of the unions.

Every kitchen that our kids went into even though they weren’t up to the standards that the chefs thought they were after seeing them. They were capable of learning and being trained. I got them into the kitchen. Those were the little secrets that I used to focus on because you want teachers to be able to effectively teach their students these skills. You can’t ask them to do more than what is realistically achievable and that is what is the problem with our education today.

They set goals and standards that aren’t achievable because what happened before they got into the 9th, 10th and 11th grade wasn’t achieved. So, if you are reading at a 3rd grade level in the 9th grade and you’re supposed to be reading at a 10th grade by the time you’re out – kids drop out because they can’t do it.

AM: It becomes frustrating!

RG: Exactly, unless you go back down, and solve those problems at the time, you’re not going to reach them. The first year that I was doing this, I was asked to be on a council as an advisor for the Board of Ed and I ran into a situation where a student in their junior year was given a scholarship to the Natural Gourmet School here in NY. I followed up in the summer and asked how he was doing. I was told, “Richard it was very strange. In the first class, he was fantastic. I had him come up because his knife skills were so good that I had him demonstrate for the rest of the class. But then he didn’t show up the next day.” I asked what she said to the rest of the class when she let them go. She explained that she had asked them to read chapters 1-5 and that they would work on it the next day. I called his high school teacher and asked why she thought that the student didn’t show and relayed what happen at the NGS and she said, “oh that’s it. He doesn’t read.” A junior in high school doesn’t read. I wanted to know how he was able to be a junior unable to read. His teacher explained that he was able to maneuver around reading by opting out. So as I sat on this council, I asked how they could allow a student to get that far and not read. They explained that I didn’t understand how they have kids attending the schools who have various language problems and they have to move them on. I believe that after 3rd grade, if they don’t read, then before they move on you have to make sure that they do. Those on the council said that that is tough because you have to keep them with their age group and they felt that because they have to teach them math and history, it was better to continue with them moving on from grade to grade. But the answer is if they can’t read you need to keep them reading, reading, reading because they can’t learn anything regardless of the subject. I don’t know what the situation is like today – if they’re still dropping out because they can’t read. But this was back in 1990 and to me, that’s the major problem and you solve it. How do you solve it? You find all different ways that you can teach them – there’s Sesame Street – education is something that I am very interested and passionate about. I am frustrated because I don’t often see the imagination and creativity in solving problems. They identify problems and identify solutions but when those solutions don’t work, they will find another solution – find out the root of the problem and why those solutions don’t work.

Hopefully, one of the reasons why I established competitions was that teachers weren’t teaching the skills necessary to get the jobs. The curriculum was so vast, they couldn’t repeat something. You can’t learn knife skills without repeating. You can’t learn how to make a sauce properly without repeating it. There are certain things that you need in cooking competitions. Teachers that go through our competitions will tell me, “Richard, thank you so much. I never thought that I could get one of my kids a scholarship to Johnson and Wales and you gave me the other opportunity – but it was hard. I had to work with them after school." I asked why they didn’t work with them during class, and why don’t you work with all of your students and not just 1 or 2 of them? They explained that they couldn’t give knives to some of the students or that they weren’t interested. So they take the ones that are and train them. For years, I have worked on ways to get teachers to be able to focus on hard skills and soft skills. The only way that I could get them to do it is through the competitions. I have now been working on something that I called, C-CAP Approved. It’s an assessment, skills that I first gave to the teachers that they should work on. I have found that the teachers would like to do that, but the administration won’t let them. So we’re working on NY now and we’ve evaluated their benchmarks and in doing that, we cut down the things that students need to learn. Now they want us to do an assessment test and if that goes through, we’ll have the piece that I’ve been visualizing for 15 years which will be mandated to the teachers as what has to be taught. These few skills that will be meaningful to the industry. If I can pull that in NY, I can roll that out. When I look at the students that are in those classrooms now, if the teachers said we’re all chopping and who will be the fastest and to develop a bit of the sport of it by getting them excited to perfect their knife skills. Americans in today’s youth, if they don’t get it right away, they drop it. If you come to a competition, we do a dish that has turned potatoes. Chefs would ask me why I would teach it because they don’t do that anymore and if they do, they get them from Mexico. I said it was there because the average teenager will try to do something and then quit. But if they stick with it long enough to turn a potato, there is nothing that you can give them that will take more time and patience so I’m not afraid of them quitting on you. They will work. It’s a vehicle to achieve a certain result. It’s to teach repetition and willingness to do something. I have been using the same recipes for competition for a while. We changed from salmon and beurre blanc to poached chicken to a sautéed chicken that we use now. The dessert was always crepes pastry cream and chocolate sauce – it still is. The teachers will say, “Oh Richard, can’t we change the competition recipes. We’re so sick of it.” I tell them that you can’t get sick of it because the students can’t get sick of it. If they’re a chef in a restaurant and they’re making this chicken dish on their menu, It has to be made good or better each time that they make it. They can’t get tired of making it and they have to find something in it that drives them on.

When all of your students are making the chicken perfectly or the crepes perfectly, I will consider changing it. Some years the teachers focus on the crepes and they come out thin and beautiful and I’ll begin to think about changing it and then the next year, they’re coming out thick. The chefs that come to judge they see the techniques that the students have to do to create these dishes and they appreciate it. They say, “you’re old-time but it’s good because they are learning their basics.” In time, I won’t be here and somebody else will come and the skills may change because the industry is changing all the time. There may be skills that we should be teaching for those that are going into Fast Casual to other ends of the business. I want to know what those are and if they are teachable at the high school level then we should do that. Basically, what we’re doing is teaching discipline, attention, focus, sanitation safety and you can’t teach this overnight.

AM: It has to be a habit and routine.

RG: Exactly! Knock on wood, we've been lucky and our kids who have those basics and put them in the hands of a good chef who is interested in mentoring, they go from dishwasher to sous chef very quickly. Some chefs just told me that they have some of our kids and one of them is the youngest female sous chef and their corporation. They learn quickly and they’re not interested in looking at their watch. Even when they’re leaving, they’re asking if there is anything that they can do as they’re eager. That attitude and interest is golden.

AM: Clearly, you have been a mentor to a number of chefs, who are 3 people that you feel were your mentors that have shaped you?

RG: Well, I think of 2 or 3 people that come to mind and there are a lot of chefs that I respect in this industry. But Jacques Pépin when I was a teacher, he was a teacher also who taught all over the country. We would teach in the same cities, but never met each other until 10 years later. When I got to see him work and saw his books, he is one of the finest teachers that I have ever met. His ability to make things look easy is something that I use and learn to pass onto my students.

Daniel Boulud is a chef that is very dedicated to French cooking but he has adapted techniques to American tastes but has kept a level of excellence that in my mind is very important. He is a wonderful mentor. What he has done with Ment’or a non profit organization of chefs to help younger chefs – I commend him immensely on that. We have worked with him and Ment’or on a number of their projects and many of our students have gotten scholarships.

Marcus – when I first met Marcus, I saw a potential as a role model for many of our students mainly because he is African Swedish, but he has the ability to be a mentor to a number of people. He has a personality and way to inspire young people. I am hopeful that as he gets more time to focus on this that that will translate immensely.

I am on Facebook until 2 o’clock at night and my wife gets upset and will ask if I’m still on it. I let her know that I am talking to a student that I haven’t spoken to in 20 years. I have a relationship where they talk to me as an equal. I sort of try to advise them on a level that is meaningful to them and they open up to me. I am white and they may be black or Hispanic and I know what they have gone through because I read their essays and I hear about the difficult childhood that they have had and the way that they have been mistreated in their lives. I understand what they have gone through but I can’t understand exactly what they have gone through. I can picture it, I can see it many many times in many ways. I don’t know if I could have gone through what they went through. For them it was life, they survived life and when I have been able to open the door, make an introduction or point them in the right direction – it has been life-changing to them and easy for me. They have gone through the hard things and I am using things that are easy for me to do for them and it changes lives. That’s a great combination. When I thought that there was nothing else that I could do in life but to teach and get enjoyment there, what I have been doing for the last 30 years has been life-changing and is really powerful. I wish more people who get wealthy and retire would not retire from life but would use their expertise to find a way to give back. At all levels – banking, stocks, football – mentorship can change lives and if you have gone through it yourself, you have a lot to give and it’s not hard for you to do. You’re an expert at it. It’s hard to get people to that point sometimes.

I was fortunate to win the President’s Service Award and I met a lot of people and I saw a lot of people who aren’t doing much with their expertise and their money besides playing golf and that’s a shame. The gratification that one gets is better to help then to take. It’s a simple truth. But unless you do it, you won’t know.

PHOTOGRAPHY CREDITS

IG @RGrausman

@CCAPinc

Read the March Issue of Athleisure Mag and read Fueling the Culinary Arts with Richard Grausman in mag.

S1. E12. | ATHLEISURE KITCHEN WITH FOUNDER OF C-CAP, RICHARD GRAUSMAN

On today's episode of Athleisure Kitchen, we sit down with Richard Grausman, founder of C-CAP - Careers through Culinary Arts Program which trains students to have careers in the culinary industry. We talk about how he trained at the Le Cordon Bleu, how he trained others to become proficient in cooking which ultimately led to his focus on hands on education. We also talk about how the organization that he founded just celebrated their 30th Anniversary as well as how people such as Chef Marcus Samuelsson are committed to the growth of this institution. 

S2. | #TRIBEGOALS SEASON 2 COMING APR 14TH

When we launched #TRIBEGOALS, we focused on those who we know are trailblazers and changemakers. They shared how they have been inspired in their fields, the thought process behind creativity and how they have been building their community. In addition they walked us through memorable moments with their stories in the Industry and lifestyle leadership. 

Our first season included podcast episodes with the NBA's 5 X All Star 76ers Al Horford and 4 X NBA Champion John Salley. We enjoyed our interview with the undefeated boxer Laila Ali. We talked with notable fitness personalities which included Denise Austin and Ron Boss. We also talked to Lala Anthony who was in STARZ Network's Power and FOX's Beverly Hills 90210. Our season included 14 episodes of those who made their mark in their respective industries and gave us nuggets of wisdom to empower us in our personal ambitions. 

We will continue this focus on our 2nd season as our guests share what fuels their tribes, passions and members. We can't wait to share stories from Jamie Gray Hyder of NBC's Law & Order: SVU as well as our 51st cover girl. She will kick off the second season and take us into the squad room that has run for 21 seasons as the longest running drama which was recently renewed for an additional 3 season. We will also chat with the founder of Y7, Sarah Levey. We also have an interview with The People’s Court Judge Marilyn Milian. We have a number of exciting guests and can't wait to continue bringing #TRIBEGOALS to you.

ATHLEISURE LIST | ALO MOVES

Athleisure Mag has been a fan of the lifestyle brand, Alo Yoga for a number of years. It's a brand that truly focuses on clothing and accessories that allow you to flow through your workout. We also love that you can go to their stores to workout as well. When you're unable to go to their stores, you can access Alo Moves via their phone, tablet and web! They have thousands of videos, workshop-level yoga, series and singles classes.

Classes are taught by some of the world's most exceptional teachers. Classes include power yoga, handstands, workshops, meditation and so much more. Each day, additional classes are added to increase your range, interests and perfect alignment.

This video platform is available for $20/month and you can enjoy free classes for 2 weeks to transform your mind, body and spirit in order to reach your personal goals.

ALO MOVES

www.alomoves.com

IG @alomoves

Read the March Issue of Athleisure Mag and see Athleisure List | Alo Moves in mag.

S1. E11 | ATHLEISURE KITCHEN WITH CHEF + FIRST FEMALE IRON CHEF CAT CORA

On today's episode of Athleisure Kitchen, we sit down with Athleisure Mag's Dec cover, Cat Cora, the first female Iron Chef, Restaurateur and TV Personality. We talked about Cat's phenomenal career, great advice that she received from her mentor, Julia Child, how she goes about deciding on what her next projects will be, her wife Nicole and family life, and of course, she gives us the scoop on some of her favorite dishes from her restaurants. This episode as well as our photoshoot for the 48th issue of Athleisure Mag took place at 498 West End Ave #12A, via our friends at the Louise Phillips Forbes Halstead team. 

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural.

Read the latest issue of Athleisure Mag.

S1. E10. | ATHLEISURE KITCHEN WITH THE FLATIRON ROOM'S FOUNDER & RESTAURATEUR, TOMMY TARDIE

On today's episode of Athleisure Kitchen, we head to one of our favorite whiskey destinations, The Flatiron Room. We sat down with its owner, Tommy Tardie to find out what drove him to opening this restaurant and whiskey enthusiast venue, what they are up to this holiday season and how they continue to satiate their guests' tastes with their whiskey curation. In addition, we talk with Darron Foy, head bartender to find out some tricks that we can use when making our next drinks and how he stays inspired in this fast-paced industry. This episode was recorded in the Flatiron Room in the Flatiron District of New York. You can also read this interview in the Dec Issue #48 of Athleisure Mag.

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural.

Read the latest issue of Athleisure Mag.