8 HOME MAINTENANCE TASKS YOU SHOULDN'T IGNORE
Maintaining a home is a continuous responsibility that ensures its safety, efficiency, and value. Regular home maintenance is especially crucial in places with diverse weather conditions, like Pittsburgh, where the climate swings from hot, humid summers to cold, snowy winters. For homeowners in such areas, staying on top of maintenance not only prevents costly repairs but also keeps the home comfortable regardless of the season.
This guide highlights eight essential maintenance tasks that should never be overlooked. Let’s take a look.
1. Gutter Cleaning and Inspection
Gutters play a crucial role in protecting your home from water damage. If they become blocked with leaves, twigs, and debris, they fail to properly divert water away from your home. This obstruction can cause water to accumulate and back up under roof shingles, which can lead to damage to walls and even undermine the foundation of your house.
In Pittsburgh, where fall leaves are plentiful, and spring storms are heavy, it's essential to clean and inspect your gutters at least twice a year. Make sure that downspouts are directing water at least three feet away from your home's foundation to prevent any potential water damage.
2. Window Inspection and Replacement
Windows significantly affects your home's energy efficiency and comfort. In Pittsburgh, with its significant temperature fluctuations, poorly sealed or damaged windows can lead to high energy bills and uncomfortable drafts. Annually inspect your windows for signs of wear, such as leaks, drafts, or condensation between panes. If your windows are old or damaged, consider replacing them with new, energy-efficient models.
A professional replacement window company in Pittsburgh can provide options that enhance both the aesthetics and insulation properties of your home, ensuring you stay warm in winter and cool in summer.
3. HVAC System Maintenance
An efficient HVAC system is crucial for maintaining a comfortable indoor climate throughout extreme weather conditions. To avoid unexpected breakdowns and optimize performance, schedule professional maintenance at least once a year. This should ideally occur in the spring before the AC season starts and in the fall before the heating season.
Regular maintenance includes cleaning or replacing air filters, checking system controls, and ensuring that heating and cooling cycles operate correctly. Such upkeep not only extends the life of your HVAC system but also keeps your energy bills in check.
4. Roof Check and Repair
The roof protects your home from the elements, making its integrity vital. Pittsburgh's snowy winters and occasional severe weather in the summer mean your roof is always under some form of stress. Regular inspections can identify potential problems like cracked, loose, or missing shingles that might lead to leaks.
It's advisable to visually inspect your roof from the ground after each season, especially after harsh weather, and to have a professional roofing contractor conduct a thorough inspection annually. Addressing small issues promptly can prevent more significant, costly repairs later on.
5. Checking and Sealing Drafts
Drafts around doors and windows can significantly impact your home's energy efficiency, especially in a variable climate. To keep your home comfortable and your energy bills low, it's important to check for drafts at least once a year. Feel for air leaks and look for gaps along the edges of windows and doors. Use caulk and weatherstripping to seal these gaps.
This simple task can be done by most homeowners and is a cost-effective way to improve your home’s insulation. Sealing up drafts not only keeps the cold air out during the winter but also keeps the cool air in during the hot summer months.
6. Smoke and Carbon Monoxide Detectors
Safety devices such as smoke detectors and carbon monoxide detectors are essential in every home. These devices save lives, but they only work if they are functioning properly. Test your smoke and carbon monoxide detectors monthly by pressing the test button and listening to the alarm. Replace the batteries at least once a year or whenever the detector indicates the batteries are low.
Remember to replace the entire unit every ten years or according to the manufacturer’s instructions. Keeping these devices in working order is a simple yet crucial task that ensures your family’s safety in the event of an emergency.
7. Driveway and Pathway Maintenance
Maintaining the driveway and pathways around your home is important for curb appeal and safety. In places where freeze-thaw cycles are common, these surfaces can deteriorate quickly. Inspect your driveway and walkways regularly for cracks and uneven surfaces that can pose tripping hazards or cause water to pool and potentially seep into your foundation.
Fixing cracks, resealing asphalt, or replacing damaged pavers not only extends the life of these surfaces but also enhances the overall appearance of your property. Additionally, keeping pathways clear and well-maintained reduces the risk of accidents, particularly during icy conditions.
8. Water Heater Check-Up
The water heater is an often overlooked appliance that is crucial for your comfort and daily needs. Regular maintenance can significantly extend its life and improve its efficiency. At least once a year, drain and flush the tank to remove sediment that can build up and cause corrosion or reduce heating efficiency. Check for leaks or signs of rust and inspect the pressure relief valve to ensure it's operating correctly.
In places where water can be particularly hard, these maintenance checks are even more important to prevent mineral buildup and maintain optimal performance.
Conclusion
Proper home maintenance is essential for preserving the safety, comfort, and value of your home, especially in a city like Pittsburgh, with its challenging weather conditions. By not ignoring these eight crucial tasks, you can prevent minor issues from escalating into major problems that could be costly to repair. Regular upkeep enhances not only the longevity and performance of various home systems and structures but also ensures a safer and more energy-efficient living environment.
The effort you put into maintaining your home today will pay dividends in the future, safeguarding both your investment and your well-being. By taking care of your home, you are also taking care of your family, providing them with a secure and comfortable living space that supports your collective health and happiness.
63MIX ROUTIN3S | SUNI LEE
9LIST STORI3S | BROOKE BURKE
ROCK THIS WHEN BRUNCHING WHILE ON A GIRL'S TRIP
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THE PICK ME UP
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9LIST STORI3S | KIT HOOVER
63MIX ROUTIN3S | CHASE STOKES
AWARDS SEASON | 51ST DAYTIME EMMY AWARDS NOMINATIONS
Yesterday and today, the National Academy of Television Arts and Sciences (NATAS) announced the 51st Annual Daytime Emmy Awards nominations were announced. This show will honor the best in U.S> daytime television programming in 2023. The award ceremony is scheduled to be helf on Jun 7th, 2024 at the Westin Bonaventure Hotel in LA and will be broadcast live on this date at 8pm ET on CBS and will be available on Paramount+ for live streaming and on-demand.
As we do throughout Awards Season, we share our predictions in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics. On the night of the event, we will share who we predicted correctly as well as those we didn’t that won.
DAYTIME DRAMA SERIES
The Bay, Popstar! TV
The Bold and the Beautiful, CBS
Days of our Lives, Peacock
General Hospital, ABC
Neighbours, Freevee
The Young and the Restless, CBS
LEAD ACTRESS IN A DAYTIME DRAMA
Katherine Kelly Lang (Brooke, The Bold and the Beautiful)
Annika Noelle, (Hope, The Bold and the Beautiful)
Michelle Stafford (Phyllis, The Young and the Restless)
Tamara Braun (Ava, Days of Our Lives)
Finola Hughes (Anna, General Hospital)
Cynthia Watros (Nina, General Hospital)
LEAD ACTOR IN A DAYTIME DRAMA
Eric Braeden (Victor,The Young and the Restless)
Scott Clifton (Liam, The Bold and the Beautiful)
Thorsten Kaye (Ridge, The Bold and the Beautiful)
John McCook (Eric, The Bold and the Beautiful)
Eric Martsolf (Brady, Days of Our Lives)
SUPPORTING ACTRESS IN A DAYTIME DRAMA
Jennifer Gareis (Donna, The Bold and the Beautiful)
Linsey Godfrey (Sarah, Days of our Lives)
Courtney Hope (Sally, The Young and the Restless)
Allison Lanier (Summer, The Young and the Restless)
Emily O’Brien (Gwen, Days of our Lives)
SUPPORTING ACTOR IN A DAYTIME DRAMA
Robert Gossett (Marshall, General Hospital)
Bryton James (Devon, The Young and the Restless)
Wally Kurth (Justin, Days of our Lives)
A Martinez (Nardo, The Bay)
Mike Manning (Caleb, The Bay)
DAYTIME TALK SERIES
The Jennifer Hudson Show (syndicated)
The Kelly Clarkson Show (syndicated)
Tamron Hall (syndicated)
Turning the Tables With Robin Roberts, Disney+
The View, ABC
GUEST PERFORMANCE IN A DAYTIME DRAMA
Linden Ashby (Cameron, The Young and the Restless)
Ashley Jones (Bridget, The Bold and the Beautiful)
Alley Mills (Heather, General Hospital)
Guy Pearce (Mike, Neighbours)
Dick Van Dyke (Timothy, Days of our Lives)
WRITING FOR A DAYTIME DRAMA
The Bay, Popstar! TV
The Bold and the Beautiful, CBS
Days of our Lives, Peacock
General Hospital, ABC
The Young and the Restless, CBS
DIRECTING FOR A DAYTIME DRAMA
The Bay, Popstar! TV
The Bold and the Beautiful, CBS
Days of our Lives, Peacock
General Hospital, ABC
The Young and the Restless, CBS
DAYTIME TALK SHOW HOST
Joy Behar, Whoopi Goldberg, Alyssa Farah Griffin, Sara Haines, Sunny Hostin and Ana Navarro, The View
Kelly Clarkson, The Kelly Clarkson Show
Mark Consuelos and Kelly Ripa, Live With Kelly and Mark
Akbar Gbajabiamila, Amanda Kloots, Natalie Morales, Jerry O’Connell and Sheryl Underwood, The Talk
Tamron Hall, Tamron Hall
ENTERTAINMENT NEWS SERIES
Access Hollywood (syndicated)
Entertainment Tonight (syndicated)
Extra (syndicated)
LEGAL/COURTROOM PROGRAM
Hot Bench (syndicated)
Judy Justice, Amazon Freevee
Justice For The People with Judge Milian (syndicated)
The People’s Court (syndicated)
We The People with Judge Lauren Lake (syndicated)
CULINARY SERIES
Be My Guest with Ina Garten, Food Network
Family Dinner, Magnolia Network
Selena + Chef: Home for the Holidays, Food Network
Valerie’s Home Cooking, Food Network
What Am I Eating? with Zooey Deschanel, Max
CULINARY HOST
Lidia Bastianich (25 Years with Lidia: A Culinary Jubilee, PBS)
Valerie Bertinelli (Valerie’s Home Cooking, Food Network)
Eduardo Garcia (Big Sky Kitchen with Eduardo Garcia, Magnolia Network)
Emeril Lagasse (Emeril Cooks, Roku)
Sophia Roe (Counter Space, Tastemade)
Buddy Valastro (Legends of the Fork, A&E)
ORIGINAL SONG
“Shine” (General Hospital, ABC)
“Unexpected Truth” (Unexpected, Hulu)
“We’re Home” (Reconnecting Roots, PBS)
COSTUME DESIGN/STYLING
African Queens: Njinga, Netflix
The Bold and the Beautiful, CBS
The Jennifer Hudson Show (syndicated)
Sherri (syndicated)
HAIRSTYLING AND MAKEUP
African Queens: Njinga, Netflix
The Drew Barrymore Show (syndicated)
Sherri (syndicated)
The View, ABC
The Young and the Restless, CBS
LIGHTING DIRECTION
General Hospital, ABC
The Jennifer Hudson Show (syndicated)
The Kelly Clarkson Show (syndicated)
The View, ABC
CASTING
African Queens: Njinga, Netflix
Days of our Lives, Peacock
General Hospital, ABC
Start Up, PBS
The Young and the Restless, CBS
TRAVEL, ADVENTURE AND NATURE PROGRAM
Animals Up Close with Bertie Gregory, National Geographic
Extraordinary Birder with Christian Cooper, National Geographic
Guy’s All-American Road Trip, Food Network
Mutual of Omaha’s Wild Kingdom Protecting the Wild, NBC
Street Somm, Tastemade
INSTRUCTIONAL/HOW-TO PROGRAM
Fixer to Fabulous, HGTV
Fixer Upper: The Hotel, Magnolia Network
Hack My Home, Netflix
Martha Gardens, Roku
Windy City Rehab, HGTV
LIFESTYLE PROGRAM
Downey’s Dream Cars, Max
George to the Rescue, NBC
Growing Floret, Magnolia Network
Homegrown, Magnolia Network
Live to 100: Secrets of the Blue Zones, Netflix
ARTS AND POPULAR CULTURE PROGRAM
Billion Dollar Babies: The True Story of the Cabbage Patch Kids, Vimeo
King of Collectibles: The Goldin Touch, Netflix
Off Script With The Hollywood Reporter, SundanceTV
Oprah and “The Color Purple” Journey, Max
Variety Studio: Actors on Actors, PBS
Working in the Theatre, AmericanTheatreWing.org
EDUCATIONAL AND INFORMATIONAL PROGRAM
African Queens: Njinga, Netflix
Harlem Globetrotters Play It Forward, NBC
Ireland Made with Love, PBS
Leveling Lincoln, PBS
What Really Happened: America’s Wild, National Geographic
DAYTIME SPECIAL
Culture Quest: Ukraine, PBS
Disney Parks Magical Christmas Day Parade, ABC
97th Macy’s Thanksgiving Day Parade, NBC
Recipe for Change: Celebrating Black Men, SpringHill
Unexpected, Hulu
SHORT FORM PROGRAM
Catalyst, LinkedIn News
The Dads, Netflix
Hollywood Atelier: Rob Pickens, The Hollywood Reporter
How Una Pizza Napoletana Became the No.1 Ranked Pizza in the World, Eater
Temple of Film: 100 Years of the Egyptian Theatre, Netflix
WRITING TEAM FOR A DAYTIME NON-FICTION PROGRAM
African Queens: Njinga, Netflix
Mutual of Omaha’s Wild Kingdom Protecting the Wild, NBC
Reconnecting Roots, PBS
Super Animals (syndicated)
Team Rubicon, Roku
OUTSTANDING MUSIC DIRECTION AND COMPOSITION
African Queens: Njinga, Netflix
Live to 100: Secrets of the Blue Zones, Netflix
Mutual of Omaha’s Wild Kingdom Protecting the Wild, NBC
Mysteries of the Faith, Netflix
Temple of Film: 100 Years of the Egyptian Theatre, Netflix
9PLAYLIST | BRANDON SOO HOO
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THE 9LIST
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WOAH! | JOEY LAWRENCE
For those of us that grew up in the 90s, many of us remember watching Blossom and Joey Lawrence with his "whoa" catch phrase. He appeared in a number of series throughout this time as well as maintaining a music career, going on Broadway and of course being The Walrus on Season 8 of Masked Singer!
We wanted to take some time to catchup with him to find out about his career, the importance of oral care, his podcast with his brothers Matthew (Planes, Trains, and Automobiles, Mrs Doubtfire, Hawaii Five-O) and Andy (Bean, NCIS: Los Angeles, Hawaii Five-O) as well as his upcoming movie and other projects!
ATHLEISURE MAG: You've had a great career that has included Gimmie A Break!, Blossom, being on Broadway in Chicago as Billy Flynn, The Masked Singer, and more! What do you love about being an entertainer?
JOEY LAWRENCE: It's always been sort of my calling and I was very lucky at a young age to have an opportunity to explore that passion of mine. My mom was just influential in seeing that love that I had for the arts and just going, alright, let's see if we can make this happen. It just came about in the most amazing way, and then being able to go to New York and audition for commercials at the age of five years old, and get a lot of those commercials and then go on the Johnny Carson Show and have the reaction be what it was on that and lead to a deal with NBC, which led to give me a break and all the other shows that I ended up doing. It was just sort of an amazing thing that happened and 43 years later, to be able to still doing it, is truly a remarkable thing, quite a journey.
AM: What have been three of your favorite moments in your career that made you smile?
JL: The explosion of the whole WHOA thing on Blossom and the whole Teen Idol thing was an amazing moment. I know a lot of people sometimes look back on that stuff as not so great when they experienced it, but for me, it was really amazing. The fact that I'm able to still work even past all that is great. It was that explosion, and still to this day, all these years later, two decades later, people still walking around saying that word and how it still has transcended time. It's seen all over popular vernacular today. That was a pretty cool moment to have that happen to a character that I played become so iconic like that. Being on Broadway was great. The whole different world of being able to utilize my love for singing and acting at the same time was really great. Also, having a number one record was really cool, writing a song at 16 - having a hit number one on the charts. Experiencing that was great and the other top moments are hopefully yet to come.
AM: Achieving a great smile means that you make your oral care a priority. Why did you partner with LISTERINE?
JL: Well, to me, LISTERINE truly is the benchmark of oral care. I actually use LISTERINE – it's been in every medicine cabinet in my house growing up, and now is in my home and used by kids.
AM: What is your oral care routine and how did you turn your woes into "Whoas"?
JL: I have red, irritated gums, so I religiously care for my whole mouth. I use an electric powered toothbrush and I floss basically almost after every meal, but certainly in the morning and at night. Then I follow it up with my favorite LISTERINE mouthwash – Clinical Solutions Antiseptic Gum Health from their newest line of superpowered products. It is actually incredible and it really works. Truly, I used the Antiseptic Gum Health mouthwash for one week and I started to see a difference – it literally made me go “WHOA!”
The LISTERINE Clinical Solutions line was developed with dentists to tackle and help prevent top oral care issues, and so I’m very excited to see what other people think because I think they're gonna feel the way I do.
AM: It seems like you and your brothers - Matthew and Andy continue the good vibes, smiles, and fun conversations with your podcast, Brotherly Love. Why did you want to launch it in this format and what can we expect when we're tuning in?
JL: That's what we do. I mean, our thing is just escapism, right? We want people to come in and just have some fun, take your mind off of things. I feel so many times people forget the the true essence of entertainment, which is to entertain, and we get bogged down in making it mirror exactly what's going on in our lives. But so many times, I don't want to watch something that's mirroring exactly what I'm going through, because that's life. I want to have a little bit of escapism. People have never really seen us like this, which is kind of cool. When we've worked together in our careers, it's always been with scripts. This is no scripts. This is actually how our inner dynamics are and we're dinner table conversation, we're not a specific podcast based on a certain idea or ideology. We talk about anything and everything that friends and family would talk about over a dinner table. I think that's what's really been the reaction so far and why people have enjoyed it so much. We never really thought it was going to turn into this. We really did it during the COVID lockdowns to just have something to do because like everybody, we thought the world was ending, and we got to do something. The reaction to it has been incredible. To see the rise of this little baby pod, the pod that could as we say, has been humbling. It's been really, really neat. I think we're like the 45th ranked pod overall, which is really crazy. There's like 5 million pods out there. So, you know, this little pod that me and my bros do to have this much love thrown at it, it just really feels great. We're just so thankful the community that supports us is pretty dope.
AM: Tell us about your upcoming film, Heart Attack.
JL: We’re doing it with Fox and Tubi. Big action movie, which I'm excited about. I haven't done a lot of action - I did a little bit on Hawaii Five-O and CSI New York, but I really haven't although I've loved that genre so much. Big fan of Die Hard and these movies growing up as a kid so to be able to jump into this sort of genre is going to be really, really cool. It's a nonstop juggernaut from page one with a clock that ticks – your classic action movie stakes, but it really is cool. it's all set in the hospital. It's going to be a lot of fun. My baby brother, Andrew, is actually going to direct it, which is gonna be fun because he's a great director. We're gonna have a lot of fun. We're going to shoot that later this year, and really looking forward to it.
AM: How do you take time for yourself when you're not focused on projects, navigating personal and family schedules, etc?
JL: You just have to make the time, right? Life is about making time for things, that's what you got to do. It's easy to say we don't have time, right? It's easy to say, Oh, I don't have time to get that workout in, or I don't have time to floss. You have to figure out a way to do it. There's always time. I feel like where there's a will, there's a way. I live my life like that - we'll figure it out. There's a way to figure something out, I don't ever feel like nothing is, you know, can't be accomplished if we put our minds to it, just figure it out. So I try to live my life that way every day and you know, I fail sometimes, like everybody, but I also succeed sometimes. When you succeed, it feels good and that motivates you to continue to work hard and try to fit everything in. That's what I try to do.
AM: Are there any upcoming projects that we should keep an eye out for that you would like to share?
JL: There's a lot of exciting stuff going on. We have a sequel to our Christmas movie that we did together, the brothers and I, Mistletoe Mixup, which was actually the number one Christmas movie on Amazon in 2021. The sequel is coming out later this year, so we're excited about that. It's actually funnier than the first one, it really is, so we're very excited because he first one again, we did it sort of as an independent project, and Amazon picked it up, and then it just did so well. It was their number one movie for Christmas a year and a half ago. So, then we were like, wow, well, we got to try to make it good now. So, you know, the sequel, we had a lot more time to do it and we're excited about it. So that's coming out. We're actually working on a scripted series together for the first time, since like the early 2000s, which is crazy. That is something that is in the late stages, so we're excited about that. There's a couple other exciting things that will be on tap soon, but you know, and I'm working with LISTERINE, so that's like top of the top and super excited.
PHOTOGRAPHY COURTESY | LISTERINE Clinical Solutions
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DEDICATED & BOLD | SUNI LEE
Avid readers of Athleisure Mag know that we enjoy sharing interviews with amazing Olympians with you! As we countdown to Paris 2024, we took a few moments to catch up with 3X Olympic Medalist for Team USA Gymnastics (G1, S1, B1), Suni Lee! We enjoyed seeing her fulfill her Olympic dreams at Tokyo 2020.
As she prepares to take on joining the Olympic team for Paris 2024, we wanted to find out about her passion for the sport, how she got into it, what the next few weeks look like in terms of qualifications, how she goes about training, what she is looking forward to should she make the team, and more!
ATHLEISURE MAG: When was the moment when you fell in love with gymnastics and what do you enjoy about this sport?
SUNI LEE: Well, I started gymnastics when I was 6 years old. It just started by watching a lot of YouTube videos. My dad and I were always constantly trying new flips and then my mom just decided that it would be a great idea to put me in gymnastics because at the rate that I was going, it was getting a little dangerous in the house. I just started competing and I moved up levels pretty quickly and that’s just when I knew that I loved gymnastics and I stuck by it ever since.
AM: Oh wow!
How has that journey been with you competing at Auburn University and then obviously being on the Olympic team during Tokyo 2020 and being a 3X Olympic Medalist?
SL: The journey has been absolutely amazing. You know, a lot of people talk about winning the Olympics, but I honestly think that the journey has been the most important part and the most memorable part, just because it took all of those years and all of the work that I put in to make it to the Olympics. Going straight to college right after that was such an amazing blessing – I absolutely loved college and getting to have a team and just having a team environment. The Auburn community was just truly amazing! You will never find something like that ever again and I’m just so blessed to have been a part of that.
AM: What’s that feeling like when you realized that you’re going to represent our country in Tokyo at the Olympics?
SL: I just remember being in shock! It felt so surreal, I was just over the moon. I was so happy and it just felt like everything was finally going into its place. I just worked so hard for it and for it to just be able to happen and to just be like in the palm of my hands, was the best feeling ever.
AM: A lot of people don’t understand that there are a lot of things that happen podium to podium. So what does your schedule look like in terms of what you are doing for qualifications or meets to make your way to hopefully being at Paris 2024?
SL: So we have a bunch of qualification competitions coming up. So we start off with US Classic and then from US Classic, we qualify to Championships and then Championships there are a number of people pulled from the top of competition which allows you to qualify for Olympic Trials. For that, I believe that the top 2 are automatically put into the Olympic team. Then the remainder of the people are selected so it’s very competitive.
AM: I can’t even imagine!
How is it for you to be able to train, to be able to be part of this and to juggle your personal life? Because obviously you do more than just being a gymnast. So how do you do all of this and to keep it together.
SL: Yeah, it’s been a little difficult because obviously it’s like everybody’s first time doing this so we’re all just trying to do it together. It’s been super exciting just to be able to have the opportunity to work with other brands, but then also to be able to get to go home and to be able to do the sport that I love and train every single day for one of my biggest accomplishments. That’s just something that helps motivate me I guess for the future.
AM: What does an average day of training look like for you? How many hours are you spending?
SL: 3 days a week, I train 8 hours plus an extra hour of strength and conditioning and of course, I have to do like physical therapy to make sure that my body is feeling great and then another 3 days out of the week. So it’s Mon., Tues., and Thurs. I go 8 hours and then Wed., Fri., and Sat, I do 4 hours.
AM: Although you haven’t made the team yet, but if you do, what are you looking forward to in terms of this next Olympic cycle?
SL: If I were to make this next Olympics, I think that I would look forward to having a crowd!
AM: Oh yeah!
SL: Yeah, unfortunately at the last Olympics, it was during COVID and we didn’t have anybody come to our meets and it just didn’t really feel like a competition.
AM: Yeah.
SL: I think that that’s the one thing – like our families and friends giving us that support! I’m just hoping that I make it so bad.
AM: With such a busy and focused schedule, how do you take time for yourself and making sure that you’re checking in with Suni and what’s going on with you?
SL: I spend a lot of my off time shopping or hanging out with my friends. I love journaling, I love working out. So, I do try to balance it out as much as possible. If I have an off weekend, I do try and spend it with my family and friends. Just trying to catch up, I love spending time with my siblings. I really just try to stay in touch with my body and my mind at all times.
AM: Are there any projects coming up that you would like to share that we should keep an eye out for?
SL: I don’t know if I can exactly share what I am working on, but I will say that I have been super blessed and it’s amazing that I get these opportunities to work with some of my favorite brands because I never thought that I would be able to. So that is just something that I will always look back on! It’s like Batiste, it has been super amazing to work with them and exciting because I use their products on a daily basis! So to work with them is just so amazing.
IG @sunisalee
PHOTOGRAPHY COURTESY | Suni Lee
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HOW ATHLETES APPROACH PRESSURE LIKE HIGH-STAKES GAMERS
The crowd noise builds. The clock is ticking down. Millions of people are watching. The tension is palpable. This is the crucible. A professional athlete is about to exhibit the product of countless hours of practice in a single, high-stakes performance. But professional gamblers, who spend their time watching the spinning dials of a slot machine, might beg to differ.
At face value, the two pursuits can seem as different as night and day – but they’re really not. Try as you might to ignore it, winning depends less on the body, less on skill or technique and more, both for athletes and gamblers, on brain-based factors – the ability to keep things in perspective, to manage attention in demanding, time-pressured ways, and to make snap judgments in highly charged situations.
The Role of Online Gaming and Sports
Moreover, the rise of esports, with professional gamers competing head-to-head in highly pressured video game tournaments, adds another layer to that debate around mental games and gambling. Clearly, here too, esports betting is flourishing alongside traditional sports betting, but the link to the world of online casinos is less easily identifiable.
Casino slots often use very creative themes and imagery to make the games more engaging, so it’s not a far-off idea to think of sports also being a popular theme in these games. These interesting themes are being used to bring online gambling games to life in so many ways. It’s interesting to see how the worlds of online gaming and physical sports are starting to come together, which is why so many people are starting to look at the similarities of professionals in each field.
The Pressure Cauldron: A Shared Experience
Top Olympic athletes often describe the experience of playing under high pressure as being ‘in the zone’: a state of high focus and controlled relaxation by which athletes respond instinctively, focus on the game, and execute their skills with ease. Professional online gamers talk of a similar ‘zen’ state of mind wherein emotions are muted and the mind is uncluttered, making it possible to think clearly about incoming information and decide commitments accordingly.
This common experience of stress isn’t just anecdotal: there are studies showing that the bodies of athletes and high-rollers react in similar ways, with heart rate increasing, cortisol spiking, and the involuntary fight-or-flight response coming online. It’s what the players do with that fire inside of them that counts.
Mental Tools for the Arena and Online Gaming
But what techniques do these high-stakes performers use – the athlete, the online gamer with real money on the line – to banish inner anxieties and bring their A-game? This is where we see an interesting convergence between the mental skills of the athlete and the gambler.
1. Visualization
Athletes and gamers use visualization to their own advantage. Athletes practice the same tactics they use during the game through imagery. They picture the perfect repeat of a routine including shooting or playing out the winning moves. The same might be true in the second table. The individuals who play online games might visualize all the possibilities that can arise during the game. They may think about how other players may react in a certain situation, or what would be the best move when a particular thing is happening. They visualize shadowing the other opponent’s moves, and at the same time, they practice their own strategy in their minds. They make themselves familiar with those unexpected situations, so they would be more comfortable with them when they arise.
2. Mindfulness and Meditation
The ability to quiet the mind and be in the moment, to be detached from the past and the future and to live in the now, are vital to both the athlete and the gamer. The techniques of mindfulness are increasingly embraced in many different disciplines. Meditation is part of many routines so that the acute and more intense experiences of living in the moment don’t become overwhelming when the stakes are high.
3. Ritual and Routine
There are game-day rituals that are typical for athletes before they play. This might include having the same pre-game meal or drinks, listening to the same music, or performing the same stretches. All of these things help them to get into the zone. This phenomenon is common among gamers, too. There are all sorts of pre-game routines that are followed in order to make the bizarre, high-octane experience of entering a high-stakes game feel like a normal, regular routine that they can control.
The Future: A Marriage of Minds and Millions?
Eventually, as the worlds of sport and gambling continue to bleed into one another, peak mental training is likely to become more emphasized. Sports psychologists might find themselves helping out both esports athletes and professional gamblers. And peak mental training programmes may come to be standardized in both spaces further erasing, in some sense, the line between them.
This is just the beginning of the conversation we will have around this complex, ever-evolving topic, and it is likely to continue as these worlds become even more interconnected.
ATHLEISURE LIST | MUSIC FOR A WHILE
Located at the Selina Chelsea Hotel, Music For A While: Listening Bar & Lounge recently opened! Full Life Hospitality is behind the city's sought after venues which includes Virgo, Make Believe, Creatures at Selina Rooftop, and MFAW. They're looking to push the boundaries with their concepts for people to have incredible experiences.
This lounge is an escape for every music lover, a place where time stands still and memories are made. The venue not only offers music but stories, cultures, and connections.
When James Pfautz conceptualized the lighting design and consulted on the interior design, he wanted to compliment the concrete and wood tones as the negative space. This created an opportunity to highlight textured wood grains, industrial curved concrete, and warm-toned plush fabrics. The inspiration is the balance between blending analog movement with modern tech inputs.
The Vinyl Room redefines the way music is experienced. Billed as the venue's listening bar, featuring high-quality audio equipment set in an acoustically optimized environment, partons will experience high-fidelity sounds in an intimate setting. An ideal scene for audiophiles and casual listeners alike. The space pays homage to the art of listening, providing a meticulously crafted audio environment where every note, beat, and harmony is felt deeply.
The Lounge is ideal for those who like to pair movement and music and features the energy of live performances, DJ sets, and more. The Lounge invites guests to dance and mingle.
We suggest 3 cocktails to enjoy: HI-FI Collins - Mezcal, cocchi americano, lemon, muddled cucumbers; Martinez Martini - Angostura bitters, sweet vermouth, maraschino liqueur, gin, orange peer; and One Hit Wonder - Cocolopez, giffard abricot, plantation dark, diplomatico rum.
They are currently working on a light bites menu with Chef Neil Strauber. Guests can enjoy a special family-style dinner with the added benefit of guaranteed entry into our MFAW or a reserved table downstairs, along with a complimentary bottle of liquor.
Packages include: Tier 1: At $75 per person, this package offers dinner and drink pitchers, with guaranteed entry to our MFAW experience and Tier 2: For $125 per person, guests get dinner with bottle service, including drink pitchers at dinner and a bottle post-dinner, available for groups of 6+.
Guests can come on Fridays and Saturdays from 9pm-2am. 9-11pm they will offer a happy hour menu. $10 Martinis, $12 Cocktails, $6 Beers. They will have lineups featuring a dynamic range of genres including Afrobeats, House, Techno, and nostalgic 80s/Disco tunes.
MUSIC FOR A WHILE:
LISTENING BAR & LOUNGE
518 W 27th ST
NY, NY 10001
PHOTOGRAPHY | MFAW
Read the MAR ISSUE #99 of Athleisure Mag and see ATHLEISURE LIST | Music For A While in mag.
EXPLORING THE ECONOMIC IMPACT OF THE NFL ON HOST CITIES
The National Football League (NFL), one of the powerhouses in American sports, is a significant economic engine for host cities nationwide. They often see a flurry of economic activity, from spikes in local business revenue to increased employment opportunities.
In this article, we’ll discuss how the NFL affects the economies of these host cities. It also aims to shed light on the broader economic implications, including the challenges and the long-term benefits that may not be immediately apparent.
Direct Revenue from Game Days
On game days, local businesses see a significant uptick in sales. Bars, restaurants, hotels, and retail stores often report higher earnings thanks to the influx of fans. This immediate economic boost is a direct result of the NFL's ability to draw crowds, offering a vital source of revenue for many small and medium-sized businesses in the host city.
Moreover, these events create a variety of employment opportunities. From temporary positions in the hospitality sector to jobs related to event management and security, local residents often find short-term work that contributes to the city's overall employment rates. These roles are crucial for the smooth operation of game days and offer a financial lifeline for many.
Infrastructure and Development
Cities that host NFL games tend to invest in infrastructure upgrades, including public transportation and roadway improvements. Such upgrades are often spurred by the need to accommodate the large crowds NFL games attract.
On a positive note, these investments typically result in long-term benefits for the local population. Enhanced infrastructure not only supports the immediate needs of the event but also serves the community for years to come.
The development of stadiums can also have a lasting impact. New or renovated stadiums can act as catalysts for additional investments in the area, including residential and commercial development. This further stimulates the local economy and improves the quality of life for city residents.
Brand Exposure and Tourism
The international spotlight on NFL host cities can significantly enhance their brand exposure, drawing tourists from around the globe. This visibility is a boon for local tourism, as the allure of the games adds to the city's appeal as a destination for both sports fans and general travelers.
Sports betting can also offer an additional layer of engagement and visibility. For example, when fans and bettors focus on Washington Commanders NFL Lines, their attention isn't limited to the games' outcomes or the team's performance. It also extends to the host city, especially when they want to know more about the host team’s home-field advantage.
Studying NFL home court conditions is beneficial for betting for several reasons:
Travel Impacts: The physical and logistical challenges associated with travel can affect a visiting team’s performance. This includes long flights, time zone adjustments, and the absence of the usual home routine. Bettors analyzing how well teams cope with these challenges, especially those with a history of struggling or excelling on the road, can gain an edge.
Weather Conditions: Local weather conditions can significantly influence game dynamics. For instance, teams from warmer climates may struggle in cold-weather games and vice versa. Knowledge of how teams perform under different weather conditions, which is closely tied to their home environments, can be critical for making accurate bets.
Stadium Quirks and Dimensions: Some NFL stadiums have unique features, such as artificial turf versus natural grass or architectural elements that can affect wind patterns. Teams are accustomed to these conditions, which can subtly influence game outcomes. Understanding these nuances can be advantageous for those placing bets.
As bettors and fans delve into travel impacts, weather conditions, and stadium quirks for betting insights, they inadvertently spotlight unique aspects of the host city. This attention can pique the interest of others beyond just sports enthusiasts, drawing attention to the city’s climate, culture, and geographical features.
The impact of media coverage and social media further amplifies the city's visibility. Through live broadcasts, online discussions, and social media engagement, the host city's image is broadcast worldwide, showcasing its capacity to host major events and its appeal as a tourist destination. This sustained exposure contributes to a positive cycle of tourism and investment, ensuring the city remains a desirable location for future events.
Community and Social Impact
Beyond the economic considerations, hosting NFL games can profoundly impact a city's community and social fabric. The sense of pride and unity that comes with hosting a major sporting event can strengthen community bonds and increase civic engagement.
Additionally, NFL events often bring attention and funding to local charities and social causes, contributing to the social welfare of the host communities. This influx of support underscores the NFL's commitment to giving back but also helps to strengthen the bonds between the team, its fans, and the community at large, creating a lasting impact beyond the game days.
Challenges and Costs
However, hosting NFL games is not without its challenges. The costs of upgrading infrastructure, ensuring robust security measures, and managing the potential disruptions to local communities can be substantial. Cities must carefully consider these expenses against the anticipated economic benefits to ensure a positive outcome.
Some argue that the economic impact of hosting NFL games may not always justify the investment, citing examples where the expected surge in local business did not materialize as predicted. It's crucial for host cities to conduct thorough cost-benefit analyses, taking into account both the tangible and intangible effects of hosting such events.
Final Thoughts
The economic impact of the NFL on host cities is complex and multifaceted. The long-term effects on infrastructure, tourism, and community engagement also play a crucial role in shaping the city's economic landscape. However, careful planning and management are essential to maximize these benefits and mitigate the associated costs and challenges.
ATHLEISURE LIST | NOBU BARBUDA
Nobu Barbuda is a bar and lounge on the island of Barbuda, it is only accessible by yacht or private boat charter, private helicopter charter, ferry and twice daily flights from Antigua.
This season, a new addition to Nobu Barbuda is the enchanting Tree Bar, a rustic yet charming hidden gem nestled amidst the lush tropical foliage and pink sandy beaches of Barbuda. Guests can sip on handcrafted cocktails, savor delicious Nobu cuisine, and enjoy the stunning sea views.
Nobu Barbuda invites guests to experience a day-trip on its private charter boat, starting with a snorkeling experience in the Caribbean Sea. Guests can enjoy a lunch of Nobu's world-renowned cuisine.
This beach club is an all-day Nobu experience unlike any other, with sun beds and private cabanas stretched across the pristine beaches of the island with personal hosts for the day.
Couples can enjoy cabanas for two outfitted with a hanging bed, and groups will love the larger VIP cabana featuring private dining, chairs, and a full living room for seclusion. Exclusive cabana menu items like a selection of sushi and light bento box, and beach-front massages are available upon request. Additional beach club amenities include beverage service from 10:00am to 6:00pm; dry snacks, chips and dried fruits; bottled water; chaise lounges with plush matresses and towel service; and showers and changing rooms. The beach club also offers a Caribbean style lounge bar, where guests can enjoy Nobu style dishes, caught fresh from the sea surrounding the island.
As the sun sets on the Caribbean Sea, guests can experience an exclusive six-course Omakase and beverage pairing experience on Princess Diana Beach for Sunset Omakase.
Set as an exclusive reception style event, Nobu Barbuda combines island and Japanese elements with the launch of its first Beach Barbecue. Guests will be treated to Robata yaki grilled fish and skewers, Nobu style local seafood Paella, passed canapes, sushi, ceviche's and salads. Entertainment will be provided by local DJs for this Nobu-style festive event.
Snorkel to the chef's lobster craw trap and select a fresh Barbuda spiny lobster. Guests will bring back their fresh catch and have it prepared by the Nobu chef for their Lobster Cookoff.
Nobu Barbuda invites guests to learn the craft of the perfect sushi roll under the expert guidance of the Executive Sushi Chef, for this immersive experience. Guests will be seated at the new sushi bar overlooking the stunning ocean views for a hands-on workshop to learn the art of sushi-making, including techniques on sushi maki and nigiri and incorporating local items such as conch, snapper, spiny lobster and the famous Barbuda roll.
NOBU BARBUDA
Prince Diana Beach,
Codrington, Antigua & Barbuda
IG @nobubarbuda
PHOTO CREDITS | Nobu Barbuda
Read the MAR ISSUE #99 of Athleisure Mag and see ATHLEISURE LIST | Nobu Barbuda in mag.
9PLAYLIST 9COLLAB | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS
THE 9LIST 9M3NU | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS
Read the MAR ISSUE #99 of Athleisure Mag and see THE 9LIST 9M3NU | Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons in mag.
IN GOOD TASTE | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS
We're excited this month's cover of Athleisure Mag is graced by Chef Kristen Kish (S10 winner of Top Chef, Fast Foodies, Restaurants at the End of the World), Chef Tom Colicchio (A Place at the Table, The Simpsons, Billions), and Gail Simmons (Royal Pains, The Best Thing I Ever Ate, The Food That Built America). We sat down with them ahead of the S21 premiere of Bravo's Top Chef Wisconsin. We talked with Kristen who is on the other side of the judging table as a host as well as her fellow judges Tom and Gail! In our interview, we spoke about the impact of this iconic food competition show, their approach to judging the dishes, what they hope viewers and fans enjoy when watching this show, and why filming is a bit like Summer Camp!
ATHLEISURE MAG: We are so excited to be able to talk to you guys as we have been fans of the show ever since the beginning! We have interviewed each of you individually over the years on various projects that you have been involved in, but to be able to have you guys as our cover for this month and to have you all together as S21 premieres on March 20th is amazing!
What was the dish that you fell in love with that made you realize that you wanted to be in the culinary industry?
CHEF KRISTEN KISH: Oh wow! Well I can tell you the first thing that I ever made when I was 5!
AM: Yeah!
CHEF KK: It was a chocolate pudding, but there was no chocolate or pudding. I saw my mom make Thanksgiving gravy and she would thicken it with cornstarch slurry and she would refrigerate it. It comes out and it looks gelatinized and so when I started watching cooking shows before I had any concept of food, flavor, or actual technique, I was like, “I could make a chocolate pudding.” So I had soy sauce, thickener, and cornstarch. I did that and it sat in the refrigerator and my dad came home from work and gave it a try and he said it was great and off I went!
AM: Oh my goodness, I love that!
GAIL SIMMONS: That’s a good dad!
AM: That was sweet. And Tom!
CHEF TOM COLICCHIO: It was no particular dish. I’m actually writing a book called Why I Cook.
AM: Nice!
CHEF TC: During the pandemic I was doing a lot of these Zoom cooking classes and I kept coming back to certain themes. There were 2 things in particular, both around my grandfather that I think led me to food. One, at a young age, I used to fish with my grandfather and I was responsible for 2 things – one cleaning all of the fish and crabs and clams before my mother and grandmother cooked them and my second job was keeping my grandfather awake on the ride home. So that was always fun! That meal, because it was a larger meal, it was 20 people around the table and I think that somehow I took away from that was that’s what food does, it brings people around the table. That was probably more important than the food itself.
Then I struggled as a kid with ADHD. I wasn’t diagnosed back then and my children are all clinically diagnosed and I found that cooking was something that I could figure out very easily. It came very easily to me. Once I started working in the kitchen, all that chaos just cut through the clutter in my brain and I was able to hyper focus on my cooking.
So it’s not a particular dish, but those are the 2 sort of memories that led me to a career of cooking.
AM: I love that. Gail?
GS: Again, I also don’t think that it was one particular dish, it wasn’t that one moment. My mother was an amazing cook when I was growing up and she had a cooking school that was run out of our house and wrote a column for our national newspaper of Canada as a way to be able to stay home and also work while her children were small. I had 2 older brothers and there was a lot of noise in our house. I think that it was just watching her do this all the time! She ran these classes in our house so there were always people in our home, she was always entertaining and I just saw how much pleasure it gave her and everyone and how fulfilling it was for her to nourish people and to feed people.
I remember that this wasn’t a real dish, but my favorite thing to do as a child while my mom was in the kitchen cooking was to put my little wooden stool at the sink and she would put a big pot in the sink and let me just invade her spice cabinets and I would squirt a bit of this and drizzle a little bit of that and take a big wooden spoon and I would make soup. It allowed us to be together and it gave me such purpose in doing that with her and it was just this imaginary game where I could be a chef and I think that that was sort of that feeling where this was just something that could sustain others and make me feel great and I just sort of loved that feeling of being in the kitchen.
AM: Wow that’s such a memory.
Well, Gail and Tom, you guys have been on Top Chef for 21 seasons and just seeing everything through this food competition, what initially drew you to being part of it and what do you hope that fans are getting out of it when they are watching you guys?
GS: Drew us to be a part of it. I don’t think that either of us were drawn to being part of it because when we started, it wasn’t a thing. There was no food competition reality shows. There was Iron Chef Japan, but obviously that was a very different kind of competition. So this was a real trailblazer at the time and when they came to both of us, neither of us knew what they were talking about, nor were we that interested necessarily because it didn’t seem like a rational thing to do with your career at that moment. I was working at Food & Wine Magazine and actually Bravo came to Food & Wine to partner with them, to teach them about the restaurant and food world and to help them with sort of part of the prize and to learn about the industry. They said, well in exchange, if we like one of your editors, we’ll put them on the judging table to represent the magazine as this partnership. I was chosen to be that person, but I very clearly remember that when my publisher gave me that news, I was sort of terrified!
AM: Gulp!
GS: But I was doing it for my job and I knew that I would still have a job after even if no one liked the show. I had this totally different job with the magazine and this became a side thing to try out to sort of – as a lark. But I knew that Tom was doing it and I had known Tom for many years. But more importantly, the magazine really trusted him. He was a Food & Wine Best Chef, James Beard Award Winner, and I knew that there was going to be a moral compass to the show because of that. So we headed out to San Francisco with very little expectations and I think that that has been the greatest surprise that it exceeded anything that I could have imagined!
CHEF TC: For me, I said no 3 times before finally being coerced into saying yes. I got a call from the producer who said they were doing a show and we think that you would be great. There was a show around that time that featured a chef and it wasn’t a competition and I was like, I don’t want to do that. Then they sent me some DVDs of Project Greenlight and I loved that show.
AM: Same!
CHEF TC: So they sent someone to get me on camera and they asked if I could come in for a screen test and I said no I’m not going in for that. There was a documentary done by a producer from ABC News on the opening of Craft so I sent them that and they said, they wanted to make an offer.
Part of the reason that I said yes and my wife always says that I shouldn’t tell that story, but I will! I got tired of going to food festivals and I’m sitting next to Bobby Flay and he signs 300 books and I signed 20 and I didn’t think that it was because he had a better book, it was because he was on TV!
GS: That’s a great piece of the story! Like if you were living in NY at that moment, everybody knew Tom Colicchio!
AM: Absolutely.
GS: He was the NY chefiest chef! He was the chef-y-chef and still is to the end! But he was such a NY icon, and there wasn’t like a history or a precedent yet where there were chefs that had huge national followings except for the few that were on Food Network. You had Bobby, Emeril, Wolfgang, and that was sort of it. So I think that that sort of recalibrated things.
CHEF TC: What I hope that the viewing audience gets from what we do is that – one thing that just drives me crazy is when people think that there is some kind of game that we are playing. That we are trying to promote one person over another. We don’t care who wins. I’m not a fan.
AM: We can see that when you’re talking on the show.
CHEF TC: Right. I’m not a fan, I’m there to do a job and to be as honest as possible. I hope that that comes across. We’re not playing favorites, we’re not saying that a woman won last season so a man needs to be in this one. No, we don’t care. We judge on the food and that’s it. The only thing that I asked the producers from day one is that judges make decisions. So far, we have made every single decision.
GS: And we have never regretted one either!
CHEF TC: Right! There is that little disclaimer that they say that they help us. If we’re stuck, they’ll say, “well you said this or you said that – what do you think about this?” But they don’t make the decision.
AM: It’s more like running the tape.
GS: Yeah!
CHEF TC: Exactly! It’s kind reminding us of things that we’ve said and trying to get us to discuss. But that happens so infrequently! It happened in a few finales where we were really stuck and because also I think in the finales we pay more attention to it because there is so much on the line and some of them were so close that it would just come down to –
GS: Tiny nitpicking things.
CHEF TC: But, yeah, that’s it.
AM: Kristen, we love that you won Season 10 and it has been great to see you come back for various guest judging, but now you’re on the other side as a host! How do you feel about that and what does it feel like to know how it is on both sides of the table?
CHEF KK: I mean – it’s still a wild thing to know that this is happening! But you know, I will say that having competed, guest judging and obviously when I was done with my season, developing a relationship with these two that went far beyond then the actual show itself, like coming back into it already felt like you were coming back into a family setting. You see producers that have been there since my season and long before, these 2 obviously, I’m very familiar with and so as new as the position was, me coming in and being with these people wasn’t a new thing. So that brought a lot of comfort. I think really the main difference between competing and judging and now hosting is that I get to be part of the whole thing! I get to experience all of the chefs and all of the different variations that they are and regardless of how long that they are there, I get to be there for the whole thing which is pretty fantastic! I also get to say that, “you’re Top Chef!”
GS: For us, where we stood, filling Padma’s (Top Chef, Taste the Nation with Padma Lakshmi, Waffles + Mochi's Restaurant) very high heel shoes, there were very few people that we thought would fit all of that and I think that in a way, it was a very obvious choice to us. Especially because, we knew that we didn’t need to bring in for the 21st season, someone who had never been part of the show before.
AM: Right.
GS: It only made sense because we had created this massive family of 300+ chefs over the seasons who have gone on to such success that it would only make sense to bring someone in who had already been part of it and Tom and I were not the ones that were making the decision, let’s be clear about that. We were involved in the conversations, but it was just so natural and it made such great sense, because she has become such a leader in the industry because she won a season and went on to just – I mean, we have been sitting there being so proud of her for a decade watching as a friend! So, it just felt like the most natural, possible choice.
CHEF TC: I had conversations with the producers and no other name came up!
AM: There you go! We were so happy when we heard that it was you!
CHEF KK: Me too, me too!
AM: What did you guys love about being in Wisconsin for this season and where would you like to see it go for the next one?
GS: Wisconsin was interesting. We were just talking about this. We have been to every corner of this country at this point and we have been abroad, you know our last season, our 20th season Top Chef: World All-Stars was a massive milestone by being able to shoot the entire season in London and in Paris. That was extraordinary, but coming back home to the heartland, we hadn’t explored the Midwest. We were in Chicago in 2007 and that feels like it was an eternity ago especially in the life of restaurants. So I think that it was great to be able to go back to that part of the country and to explore its foodways (Editor’s Note: In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refer to the intersection of food in culture, traditions, and history.), its indigenous culture, its agriculture, its history, the immigrant populations that brought so much of its food culture, and I don’t know, we had the greatest time! We ate a lot of cheese, we drank a lot of beer.
CHEF KK: There was a lot of custard!
GS: Oh yeah, frozen custard was obviously a highlight.
CHEF KK: I mean, thinking about where to go, I have only been to Milwaukee and Madison so the possibilities on my end – I mean wow, there’s so many places that we can go far and wide. But even from their perspective, they can speak to that, but after 21 seasons, there are just countless places that we can go and there are just so many options.
CHEF TC: The best parts of the show and they don’t get enough credit, the producers do such a great job. They’re on the ground 4 months before production starts, digging through, looking at different foodways, looking for interesting locations and really sort of teasing out some of these challenges. The team spends so much time doing it and yeah, we do a little bit of research. I mean, Gail does all of the research on the restaurants. I just tag along!
GS: I know where to go for dinner afterwards!
CHEF TC: But they do such a great job of researching for us and every season, it’s just beautiful because that location becomes its own character.
AM: Yeah.
CHEF TC: It becomes a real backdrop for everything that we do. Wisconsin was so great and the people were really friendly and so easy to work with.
GS: Coming from London, London was extraordinary for all the reasons that it was extraordinary, but London –
CHEF TC: Britain didn’t care about us!
GS: The UK doesn’t have Top Chef!
AM: Right.
GS: Their culture is all MasterChef all of the time.
CHEF TC: And the Queen died.
GS: Then the queen died in the middle of our season.
AM: Yes, that’s right!
GS: So then they really didn’t care about us. It was sort of refreshing, I liked that, but we were completely anonymous, no one cared, no one made a fuss over us, but sometimes you want a little fuss. I mean, you just want people to care that you’re there – just a little bit. Although I think it made us work harder and it challenged us in the best way, but coming back to Milwaukee – they were like – I mean, they were ready to welcome us with open arms! And that felt really nice.
AM: Love that!
And what about the 15 cheftestants this this season? Is there anything that we should keep an eye out for or what you were excited about or whatever you can share?
GS: I think that it’s really interesting that they’re fun, they’re all really good people, and they have great stories. Again, our casting team does the most amazing job because you think it’s just about casting the 15 best cooks that you can cast, but there are so many factors beyond that and our industry has changed so much and I think that it’s sort of a chicken and egg situation. Did we help mold the industry trends or did the industry trends help mold the show? I think that there is such an interesting interplay there, but you know, the diversity of our cast now versus 12 seasons ago in all senses right? Obviously people of color, we have always had a 50/50 women to men ratio which let me assure you is not the ratio in the real industry
CHEF TC: That’s right.
GS: It is such a massive undertaking casting people who are not only at the top of their game, but all have stories to tell and all can cook and talk at the same time, have perspectives and points of view that will carry over to our audience. It’s just an amazing thing the cast every season and the people that we meet and what we learn about them. I think that this year you will see a few really interesting things. Obviously stories from parts of the world from where they come from, their origins that we have never seen before which definitely is played out on their dishes and also, we’re talking a lot more about what it is like to cook with a disability in the kitchen. Which, this isn’t something that we have faced in a big way on this show. The chef who is actually from Wisconsin, Chef Dan Jacobs, the local chef and he has an amazing story to tell and I just think that it ups the level of appreciation for the craft.
CHEF TC: I think that this season, the chefs were somewhat a little inconsistent. One challenge, a chef would do amazing and then the next challenge it was – what happened? It was just hard to figure out –
GS: It kept us on our toes!
CHEF TC: It could have been nerves.
AM: Just looking at your face, we can see how you didn’t understand how that could happen.
CHEF TC: It was just so hard to understand because there were these ups and downs. But it was a great season and it was a lot of fun.
CHEF KK: It means that the challenges were very good though.
CHEF TC: Yeah, yeah.
CHEF KK: Because it challenged different parts of you and you couldn’t consistently be great at everything.
GS: And the same person wasn’t always on top.
CHEF TC: Yeah, it was an interesting season and there’s some fun stuff! We had a Sausage Race!
AM: When I saw that, I was like yes! Because I’m from the Midwest originally – I’m from Indiana!
GS: Oh!
AM: I was like what? They’re sharing the Sausage Race from the Milwaukee Brewers?
GS: It was the best! It was low hanging fruit. That kind of sounded dirty, but you know what I mean!
AM: Yes!
This season each episode is supersized for 75 mins. There wasn’t a Quick Fire in the first episode, the way immunity is handled – so what are the different twists that we can expect from this season?
CHEF KK: You know, I think that I’m really the most excited that I think midseason that’s after Restaurant Wars or something like that – that Tom and Gail are also part of the Quick Fire. So all 3 of us get to have the same conversation.
AM: Oh wow!
CHEF KK: Include it into the deliberation if you need it. It’s also nice to have the company and to have a little bit more time with them. So for me, that was one of the more fun changes that happened to do it with them.
AM: With the Elimination Challenge on the first episode, each of you had a task that the 15 cheftestants were divided to create 1 of 3 dishes. What was the thought behind the soup (Kristen’s Challenge), the roasted chicken (Tom’s Challenge), and the stuffed pasta (Gail’s Challenge)? Which we loved all of those.
GS: I think that we see patterns over the years right? We have been sitting in these chairs for a really long time Tom and I, longer than we want to admit and we see patterns in cooking. We see trends come and go, but even in the foundations of cooking, I feel that we and our producers have seen things that recur in good ways and bad, over and over again. There are certain foundations and techniques that every chef should have mastered long ago when they get to this stage, but amazingly, they get to the Top Chef Kitchen and it’s not that they don’t know how to make a roast chicken –
CHEF TC: Mmm
GS: And we know that they do it beautifully in their own kitchens.
CHEF TC: Mmm
GS: Or not.
CHEF TC: Mmm
GS: Some of them not.
ALL: Hahaha
GS: But it trips them up and they freeze and so we just wanted to first of all, put them in check and also, make sure that they understand that they shouldn’t be calling it in because something that seems really simple that we see so often on the show can be problematic and also for Kristen, I think that it was a great introduction for the first challenge because she had such a vivid memory in her season.
CHEF KK: We had to make a soup in order to make it to Seattle in the first place. So I cooked for Emeril in Vegas and there were 5 or 6 of us. You had to get his stamp of approval on the soup before you went on. So that was an easy choice for me!
CHEF TC: Roast chicken – if you’re a chef of this caliber and you can’t make a great roast chicken, maybe you need to rethink what you’re doing!
GS: Yeah!
CHEF TC: But also, there’s a certain maturity that you attain when you’re cooking for years, when you’re comfortable enough to leave something alone. I wanted to see who was going to over chef it.
AM: Right!
CHEF TC: Right? Versus having the confidence to just leave the roast chicken alone. I thought that it was a good way to start.
AM: Love that!
We all have our favorites whether it’s Restaurant Wars or certain guest judges that come in. What were your exciting moments of this season?
CHEF KK: Restaurant Wars was awesome! Restaurant Wars is fantastic and I love it so much. If I could ever go back in my life and redo one thing, it would be Restaurant Wars. I let it go.
GS: It ended up ok!
CHEF TC: I think you did alright!
CHEF KK: I just want to prove that I can do it! But it was nice to be part of it from the other side and now to be able to watch it when I see that episode – to see the thought process and the strategy that was played because I didn’t think about it in that way. So, throughout the season, I’m learning a lot about how to compete on Top Chef and I’m never going to do it again in terms of competing on Top Chef. But to also learn a thing or two with different perspectives and great chefs around the country who have something to teach us as well.
GS: I love all the challenges that take them out of the kitchen to cook in weird and wonderful places – on a farm, on a beach, in a baseball stadium. I think that it just changes everything and it gives us energy and it inspires us. But I also think that learning – everywhere we go as we obviously say – there are foodways, there are local traditions that we get to learn about and over the last several seasons gratefully, we have incorporated the indigenous foodways of everywhere we are – in Portland (S18), in Houston (S19), and certainly in this season in Milwaukee and I think that it really helps you take a step back from the way you think of food in the modern kitchen and in that sort of modernist way and we think that the way that we think of produce and agriculture gives us so much perspective as cooks.
CHEF TC: One of my favorite challenges was the Door County Fish Fry.
GS: Oh my God, wild!
CHEF TC: And the reason being was that there was this guy that does fish fry’s, probably 300 a year and he had a very specific way of doing it. We were all in the parking lot actually watching this happen and if you watch it with chef eyes, you’re like, “this is ridiculous. Why are you doing this?” You’re going against everything that you are taught. But the guy has been doing this a long time and it blew my mind that the chefs weren’t really paying attention to what he was doing. They were just like, I’m going to do it my way.
GS: Or I can make it better!
CHEF TC: Right, I can make it better. Yeah and it was interesting to watch.
AM: Oh wow!
CHEF TC: We also at some point, they were all calm and then you saw them all come to this realization that they really should have listened. Should have paid attention.
GS: They definitely should have paid attention in math class that day!
CHEF TC: Yeah.
AM: What can you tell us if anything about the finale that we should be looking forward to?
GS: I don’t know what we can tell you about the finale – there is a finale!
AM: There you go! There’s going to be people there.
CHEF TC: There’s people there.
GS: It’s not in Wisconsin. Every year it’s always a little different.
AM: So Tom, you always say that shooting this show is like Summer Camp.
CHEF TC: Yeah!
AM: What do you mean by that?
CHEF TC: Well I didn’t go to Summer Camp, but if I had –
AM: Neither have I.
CHEF TC: You go to Summer Camp, you have those friends. You see them for 6 weeks in the summer and you go back every summer and you see them. When we do this show, there’s probably 150 people on a crew these days. There has probably been about a quarter or 50 that have been doing this for 10+ years and so you see your summer friends. These are our summer friends and you hang out with them. You go out to dinner and a bunch of us play instruments and we get together and play so it’s fun!
GS: There are a lot of campfires!
CHEF TC: Yeah and it’s a fun get together and you fall right back into relationships as soon as you get there. It’s just immediately you’re right back into Summer Camp.
AM: What instrument are you playing?
CHEF TC: I play guitar!
AM: That’s what we thought!
CHEF KK: He’s very good!
GS: I play the cowbell! I’m joking!
AM: Kristen, what are you playing?
CHEF KK: If there was a keyboard, I would be playing.
CHEF TC: We’re going to get you a little accordion!
GS: Oh yeah!
CHEF KK: I will learn to play the accordion!
CHEF TC: Absolutely, we’re going to get you one so you can play.
AM: When we’re in the kitchen, we always love our favorite playlists while we’re making our dishes. What are 3 songs that you like listening to when you’re cooking?
CHEF KK: I don’t know if there is a particular song. But in my restaurant kitchen, there’s certain kinds of music that we go with the Beyonce, Whitney Houston vibe.
GS: Wow.
CHEF KK: Everyone loves it – it’s not politically drawn any which way.
AM: It’s just good sounds.
CHEF KK: It’s solid music. A lot of Earth, Wind, & Fire as well. At home, I listen to Van Morrison because I have great memories of my dad. My mom in the summertime in Michigan, all the windows in the house open and spring cleaning starts and my dad has like a CD player in the kitchen and it would blast through the house – Van Morrison – so for me, I always like to listen to Van Morrison.
AM: Tom?
CHEF TC: God, It all depends on what I am in the mood for.
GS: Yeah.
CHEF TC: I often cook with reggae and Grateful Dead - Anthony Bourdain just rolled over one time in his grave because he hates them, but it all depends. I do like cooking with music especially when I’m home.
We do have music in the kitchen here in NY at Craft, I stay out of it! I walk down there sometimes and I’m like, what the heck? But it’s like, do whatever you want.
AM: Gail?
GS: I would say the same. I love when I can be in my zone in my kitchen. I don’t like talking to people when I’m cooking, it's my quiet happy place. Everyone in my house knows that it’s my space. It’s not to say that I don’t speak to my family. I can also get them involved. But when I am in a rhythm with music, it really is my meditation in so many ways that that zone that you get into – but I listen to all kinds of things depending on my travels, where I have been, what’s happening in the moment. My husband actually works in the music industry. He creates playlists so there’s always playlists on my Spotify made from him. It also depends on my kids. My daughter has very strong opinions about the music so when she comes home she’ll often change it, but I just love a rhythm when I am cooking for sure.
AM: My last question has 3 parts, and is part of our feature, THE 9LIST 9M3NU, this month, it looks at: a) why you enjoy cooking in the Spring; b) what are spices that you enjoy cooking; and c) for Tom and Kristen, what are 3 dishes that we can enjoy are your restaurants and Gail, what are 3 dishes that we could enjoy if we were at your home?
GS: That’s a big 3 part question!
AM: We did this recently with Alton Brown and he got such a kick out of it!
So what do you love about the Spring when you are creating your dishes?
CHEF KK: I’m just excited to be out of fall! Because growing up in a 4 season kind of place, Austin is very different. I had to learn what food seasons there were. You had two tomato seasons – there’s a long story behind that. But you have 2 tomato seasons, 2 strawberry seasons. But I mean, for any season change that happens, by the time fall is nearing an end, I can’t do any more with squashes. I’m ready for the green fresh and the vibrancy! Now that my wife has started gardening, she has a whole Spring list that she is excited about. I’m excited about the fresh stuff at home and to be out of the fall vegetables!
CHEF TC: This time of year, morels, peas, and asparagus, fava beans, and rhubarb. I just shot photos of a book that I’m working on yesterday and it was Spring. There’s nothing happening in Spring right now although we had some great weather, but nothing is coming out of the ground yet. But in California, it’s already Spring and we had a bunch of stuff there that we shipped in. You know, it’s my favorite time to cook. I think that part of it is that it is Spring Renewal and you’re coming out of the winter, food becomes lighter, fresher, greener. The flavors are something that I really enjoy!
GS: I think that there is a reason that if you think about the rhythms of the world, like even in religion – Passover, Easter, or Eid, they all happen in the exact same time of year for a reason because it’s renewal, it’s celebration of the Earth and all of the waking up of the world again and so Spring is absolutely the best time of year to cook. All of the early berries and the rhubarb. All of the peas – I could eat peas all of the time, every moment of the year! But I don’t because they are so much sweeter and I like to eat them in the Spring and asparagus. All the fresh herbs, everything comes to life and I just feel like there is so much flavor there and you don’t realize until you get to cook with them, how much you have missed them through the cold winter months!
AM: Very true!
What are 3 spices that you like cooking with?
CHEF KK: Ooo someone else take this first so I can think about this one!
GS: Not together, but right now that I have been leading on a lot, sumac, smoked paprika, and cardamom. Again, not together!
AM: Right.
GS: But they are 3 spices that I find really add dimension to whatever I’m cooking.
CHEF TC: I love sumac! I always forget about sumac.
GS: I’m going to bring you some! I’m going to bring you some! I just received this giant pint container of the most beautiful sumac that I have ever tasted.
CHEF TC: Spice wise, pepper, black pepper, and long pepper which you don’t see a lot of. Fennel seed, I just can’t get enough of that!
GS: Oh me too!
CHEF TC: I absolutely love it, it’s one of my favorites. Gail and I are lovers of licorice, right here. The black ones, not the red stuff that’s candy. Actual licorice is my favorite.
GS: Ooo White Taragon is my favorite!
CHEF TC: Fennel – wild fennel fronds woo!
GS: Delicious!
CHEF TC: It’s the best!
CHEF KK: I agree on the black pepper! However, I like to toast my black pepper. So I toast my peppercorns before they go into the grinder. It just adds a whole other dimension of flavor. One of my favorite spice blends is Montreal Steak Seasoning.
GS: I love you for that answer!
CHEF KK: It’s so good!
GS: If I didn’t love you before, I love you now!
CHEF KK: It’s so good, so yes – Montreal Steak Seasoning.
GS: On everything? No matter what or just on meats?
CHEF KK: No, I do it on vegetables.
GS: Salty, smokey!
CHEF KK: I have it as a finishing salt on certain dishes. I don’t do it at my restaurant, I do it at home.
GS: I don’t know why it’s called Montreal Steak Seasoning.
CHEF KK: I don’t know either!
GS: It’s not particularly Montreal spices.
CHEF TC: It’s like why is that rice that San Francisco treat?
GS: That’s a really good question! It’s a mystery of the universe!
AM: Ha!
The last part of the question is for Kristen and Tom, what are 3 dishes that our readers should try at your restaurant that you would suggest for our readers to come and have?
CHEF KK: One of Arlo Grey's most popular dishes is this beautiful Malfaldini Pasta not that it was done intentionally, but I cooked these mushrooms several times and it just so happened to be a mushroom that got me my first win on Top Chef, but people love to come to the restaurant to try it. It’s like a 4 day sauce that you dehydrate and rehydrate it and it’s just humble white button mushrooms.
There’s this Crispy Rice dish which is my ode to crab fried rice in a lot of ways.
There are 3 dishes that will never change those two and the Lime Sorbet which has pink peppercorns, coconut, and people really love it and it’s like the dessert palette cleanser.
AM: Tom
CHEF TC: Well, it depends on the restaurant!
AM: Well choose your restaurant!
CHEF TC: So Small Batch out in Garden City, LI, I would say the Braised Chicken Thighs. We do it with semi-dried tomatoes, soppressata, lots of sherry vinegar, roasted garlic confit and really good.
Craft NY, the Braised Beef Short Ribs are the go-to there and any of the pasta dishes that we make are really good. We make them all by hand at Craft.
Then Temple Court, the Roast Chicken is really good! It’s a Spring roasted chicken with lots of garlic, ramps, and mushrooms.
AM: Gail, if we were to go home with you, what would we have for Breakfast, Lunch and Dinner?
GS: Oh wait, now I have to give you a whole day? That’s a lot of things!
AM: Well, it’s 3 dishes!
GS: Alright, sure, ok! That’s fair!
Alright, I’m a big egg person so I would always make you eggs in the morning. I like just a simple, well I like eggs anyway that you give them to me, but one of my favorite ways is just a really simple soft scramble with some chives and a little parmesan. But I’m very particular, I hate when eggs are overcooked. I don’t want them undercooked.
CHEF TC: You hate the Spanish Fry.
GS: I hate – well I love them in a Spanish Tortilla but the fried egg with the crispy edges – I like it when the egg yolk is still runny.
CHEF TC: Ok.
GS: You know what I mean?
CHEF TC: Alright!
GS: There’s a delicate balance, but for a scramble or an omelet, it really drives me nuts when you get that brown crust on top! A soft scramble means cooking it slowly. People just want to pummel an egg and that’s not nice to the egg. So that’s what I would make you for breakfast.
For lunch, lunch is kind of random – it’s not like I’m making elaborate lunches! But maybe I would make a roasted chicken with some spring vegetables or make you a really big fresh salad with a beautiful piece of fish on top.
For dinner, my family, we love soups all year around. We make a lot of soup and braises as well as stews because it’s really great for families to eat and to make in big batches! But now that it is Spring, maybe I need to get out of that.
I’m trying to think of dinner because I don’t have a signature or a restaurant so I don’t have to cook anything ever more than once! I love that as a cook, I can make whatever I want.
AM: That’s right!
GS: So I think that it really depends on the time of year and where I’m coming from. Every time I’m coming back from a trip, I bring back with me these memories of a favorite thing that I was cooking then so I just got back from a trip from Quebec and all I want to eat now is Maple Syrup on everything. So, I might make you a very traditional Quebec Tourtiere which is a savory meat pie with a beautiful golden crust. It’s sort of like a chicken potpie, but it’s a little heavier. Or maybe a Tarte au Sucre which is a traditional Maple Sugar Tart – for dinner – just tart!
PHOTOGRAPHY COURTESY | FRONT COVER Stephanie Diani/Bravo | PG 16 - 39, BACK COVER + 9PLAYLIST COLLAB David Moir/Bravo |
Read the MAR ISSUE #99 of Athleisure Mag and see IN GOOD TASTE | Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons in mag.