THE SPICE OF LIFE | CHEF MANEET CHAUHAN

When it comes to seeing our favorite chefs in an array of culinary shows, we always enjoy seeing Chef Maneet Chauhan as she is passionate about her food, always dresses the part, and has an array of restaurants on our list when we head to Nashville!

We took the time to sit down with Chef Maneet to find out about her culinary background, the first dish she created, her Morph Hospitality Group, how she approaches adding more restaurants to her portfolio, being a TV personality, her work on Food Network and more!

ATHLEISURE MAG: What was the dish that made you realize that you loved food?

CHEF MANEET CHAUHAN: It’s called aloo paratha. It is a potato-stuffed flat bread, cooked in ghee until it's crispy and served with homemade butter. My mom made it for me when I was young, and it was love at first bite.

AM: What was the first dish that you remember cooking?

CHEF MC: Matar paneer. It's Indian cottage cheese cubes in a spiced curry with green peas. I was in 7th grade and cooked dinner for my parents.

AM: When did you realize that you wanted to be a chef?

CHEF MC: I was in 9th grade and my older sister was completing her undergrad. I used to meet her on campus and bring food with me. I then figured out I was the most popular kid on campus. That's when I realized this is what I want to do for the rest of my life.

AM: Tell us about your culinary journey in terms of where you trained and kitchens you worked in prior to opening your Nashville restaurant.

CHEF MC: I did my undergrad in India at Welcomgroup Graduate School of Hotel Administration (WGSHA) and then came to America to study at The Culinary Institute of America. I worked at restaurants in Philadelphia, Cherry Hill, Chicago and New York before opening my own business.

AM: How would you define your style of cooking?

CHEF MC: I consider my style of cooking to be global with a foundation of Indian flavors and techniques.

AM: What led to you opening Chauhan Ale and Masala House and why did you want to open this in Nashville?

CHEF MC: Nashville has such an incredible audience and such a diverse flavor palette that I really wanted to do something that had not been done before here. Chauhan Ale and Masala House is my love letter to Indian cuisine and Nashville - it's Indian food served with a southern flair.

AM: Tell us about what we can expect from this restaurant in terms of the cuisine and ambiance?

CHEF MC: It's a really fun restaurant and encompasses both traditional and modern India, with a very healthy dose of the South. That's in terms of both the decor and the food. There is a lot of fun and whimsy in the menu and in the space.

AM: Since opening Chauhan Ale you have the Morph Hospitality Group- can you tell us about each of the eateries?

CHEF MC: There is Chauhan Ale and Masala House, which is modern Indian mixed with a southern flair, The Mockingbird which is Americano with a retro vibe to it and then eet is fast casual in Disney Springs.

AM: Tell us more about eet by Maneet Chauhan is at Disney Springs in Orlando, Florida.

CHEF MC: eet shows the best flavors of Indian in a very approachable manner, so think chicken tikka masala pizza.

AM: How do you go about deciding what restaurant to open where?

CHEF MC: I think it’s a combination. First is learning what we'll need for a space, second is figuring out if we have the right talent and third is determining what we are passionate about. If we are passionate about a particular concept or a particular idea, then that’s what we stick to.

AM: In addition to being a restaurateur, you are a best selling cookbook author with your first book Flavors of My World: A Culinary Tour Through 25 Countries, followed by The Journey, and more recently in 2020 Chaat - why has it been important for you to share your culinary point of view in this medium?

CHEF MC: I think being a chef is a lot like storytelling. You tell a story on a plate of food, and it’s the same story that I want to tell people through words and written medium. It's just a visual treat, for example the photos for Chaat we took in India. I like creating that excitement for people.

AM: What is the creation process for you with your cookbooks and are there plans for releasing another?

CHEF MC: There’s always plans for more! With cookbooks it truly is a group effort. I work with an editor and a co-author and they help give the book direction, because I have a lot of ideas!

AM: For years, we have enjoyed seeing you on Food Network whether you are a guest judge, competing, or hosting your shows! What led to you adding TV Judge/Host to your portfolio?

CHEF MC: It wasn’t something that I set out to do, but I got the opportunity then realized how much I enjoyed it. That's why I do it. I love to connect with people through the medium of television.

AM: When you're judging, what's your approach or formula when you are considering a dish or is there a competitor that sticks out to you?

CHEF MC: I think for me it has to be a combination of everything – the competitor has to show the right technique, develop flavor and show who they are and their culinary point of view on the plate. Those are the things I look for when I’m judging.

AM: You're the only 2X winner of Guy Fieri's Tournament of Champions, what does that mean to you?

CHEF MC: It means that lightning can strike the same place twice! I’m very proud of it. It seems like a validation for my entire life of working hard and putting my heart and soul into what I do. It was a very surreal moment and I’m very grateful that it's proven I've chosen the right career!

AM: When you were competing in this show, was there a chef that you looked forward to going up against?

CHEF MC: I have realized the toughest person I can go up against is me myself.

AM: Everytime that we see you on air, we always enjoy seeing your accessories as well as your ensemble as a whole, clearly you have an interest in fashion - will we ever see you create a line or collaborate with someone?

CHEF MC: If I get the opportunity, why not!

AM: You have had a number of accolades from being a James Beard Award winner, breaking glass ceilings throughout your career, and being about presenting your point of view through cooking, what does it mean to you?

CHEF MC: Each and every time that I get an accolade it builds my confidence in who I am as a person, and it also pushes me to do much better. It's validation I was meant to do this.

AM: How do you balance having a successful career while also having a family and being a mother?

CHEF MC: Balance is a myth. You just make the best of whatever you are doing.

AM: Are there any projects that we should keep an eye out for that you would like to share?

CHEF MC: Just keep an eye out!

AM: We like asking our favorite chefs about their 9CH3FS ROUTIN3S that highlights 3 key things that you must have, do, and enjoy for your Mornings, Afternoons, and Night as a chef.

CHEF MC: That’s a tough question because every day is a very different day for me. My morning ritual after I get up is I have my chai, and then I take a few minutes just to figure out what my day will be like and how I want to conquer it. What I love about my life is no two days are the same. If I’m filming it’s a different day than if I'm home.

IG @maneetchauhan

PHOTOGRAPHY COURTESY | PG 80 Jessica Sloane | PG 82 + 85 Amelia J Moore Photography | PG 86 Maneet Chauhan |

Read the MAR ISSUE #112 of Athleisure Mag and see THE SPICE OF LIFE | Chef Maneet Chauhan in mag.

ATHLEISURE LIST | STICKY'S FINGER JOINT

During the summer of 2019, Athleisure Mag's team headed to the Liberty National Golf Course for The Northern Trust tournament. The night before the tournament launched we were treated to a fun party at the course and got our first taste of Sticky's Finger Joint which is known for their sauces and chicken.

Since 2012, this eatery has grown from it's Greenwich Village location and now includes 13 locations between NorthJersey and an array of neighborhoods in Manhattan and Brooklyn. They have also been featured on Food Network's 3 Days to Open with Bobby Flay. This month, they will be opening their 14th location in Philadelphia.

It’s worth noting that their fried fingers, grilled fingers and bite-sized poppers are made from farm-raised, antibiotic and hormone-free chicken (and their mushroom poppers are made from crimini mushrooms, vegan tempura batter and panko breadcrumbs). They use local ingredients to make their 18 different homemade sauces inspired by cuisines from around the world. Between all those choices, plus sandwiches, wraps, salads, nachos and French fry baskets, there are literally quadrillions of different theoretical options on the menu.

SFJ also offers vegetarian fingers that are made with a mushroom-based protein. They have the following sauces that are vegan: Nashville Numb, SalsaVerde, and Thai Sweet Chili.

SFJ is available for delivery and takeout at all our locations.

Earlier this year, SFJ started RandomActofStickys where they donated individually packaged meals to first responders. In addition to sending meals on behalf of their own guests' inquiries and local hospitals, they partnered with NoshesforNurses, led by Jill Zarin and Ally Shapiro to send meals to nurses and first responders that were nominated by their fans. From this initiative, they donated over 800 meals.

For their most recent store opening, they ran a campaign called Basket4Basket and matched the number of small baskets sold in partnership with Boys and Girls Club of Harlem. They donated over 300 meals to kids going back to school

STICKY'S FINGER JOINT

Visit Sticky's Finger Joint for locations.

www.stickys.com

IG @stickysfingerjoint

Read the Nov Issue #59 of Athleisure Mag and see Athleisure List | Sticky’s Finger Joint in mag.

ATHLEISURE LIST | CITY WINE TOURS

Wine is definitely one of those beverages that we enjoy drinking with our meals, sharing with friends and knowing more about it. We took a moment during NYFW to checkout City Wine Tours which allows you to choose a neighborhood where you will visit 2 eateries to know more about 3 wines that you will sample at each place as well as appetizers at the culinary destinations. You walk away knowing more about the varietals, taking notes about the wines you enjoy during the tour and being able to flex your wine muscles.

Back in 2011, 3 wine-drinking friends; Dan Andrew, Rick Goldberg, and Christian Iannucci began this company in Boston in 2011. Wes Narron joined as Chief Wine Ambassador soon after. Wes believes that learning about wine should be as much fun as drinking it.

For those in Boston, you can select tours in North End, South End, Back Bay and Harvard Square. In NYC, these tours are available in Soho, West Village and Upper West Side. Those in Philadelphia can go to Old City, Center City and Fishtown.

When it comes to pairing restaurants within the tours to the wines, City Wine Tours tries to find restaurants that have a wine list pricing based on value, rather than obscurity or exclusivity. Then they set up the 6 wines like you would see at any official wine tasting. They include a sparkling wine, dry white, sweeter right or rose, light bodied red, medium to full bodied red and something interesting.

In addition to signing up for a tour that has various people within it, there are options available when it comes to private ones as well. City Wine Tours wants their guests to have a great experience. They have put together corporate dinners, in-house or in-office tastings, Match.com dating events, wine blending competitions, birthday tours, bachelorette tours and intimate 2-person tours (where the dessert was a marriage proposal).

PHOTO COURTESY | Galli

In terms of adding a twist to offerings that are available and providing options to stimulate their guests, they have tried various approaches such as Sparkling Wines only, Big Red Wines only, Mommy's Night Out as well as Wine and Chocolate.

City Wine Tours' focus is to continue to add more options in the East Coast and then to spread through the rest of the US. For those in Washington, D.C., Nashville and Providence, keep your eye out for this experience to roll into these areas.

CITY WINE TOURS

Visit the website to check your city!

www.citywinetours.com

IG @CityWineTours

Read the Sept Issue of Athleisure Mag and see Athleisure List | City Wine Tours in mag.

FLY BRYAN FLY

Just days after the Super Bowl, we got some time on the calendar to talk with NFL Philadelphia Eagles, Super Bowl LII Champion, Bryan Braman! Coming off of so much excitement playing a game that he loves while also taking in the moment of a great success, we were impressed by his humble nature and his focus on hard work, having a goal and being a leader that his teammates can connect with.

ATHLEISURE MAG: We know that the last few days have been crazy for you and really appreciate you coming by to chat with us - how has it been knowing that you're a Super Bowl Champion?

BRYAN BRAMAN: It's been crazy and I'm just taking it all in right now! 

AM: We have to ask, you have really great hair and the perfect man bun - you have to spill how you take care of it as a number of readers were asking us in preparation of this interview!

BB: I don't really - it just grows. I don't really trim it although recently I just cut the dead ends off. I don't use any special shampoos. I have tried things that people have recommended, but nothing has really stuck. Honestly, most of the time I don't brush it - I just woke up like that and get up and go. I shower, rinse it out real good and then go afterwards.

I actually had an undercut and so all of the sides and the back were a different length and I wasn't able to pull it up. But now it's at a length that I can actually pull it up and it stays for a little bit and then it falls out. Hopefully, those parts will grow out a little bit more. I didn't want to cut them off and the undercut started getting jagged and crooked so I just stuck it out to grow it out.

AM: When did you know that you wanted to play football?

BB: A long time ago - I was probably 6 or 7 years old. I knew I was going to play in the NFL when I was 13.

AM: What was your journey to get to the Eagles?

BB: Starting from me entering the NFL, I played for the Houston Texans for 3 years and my rookie deal was coming to an end and at that time, I was a restrictive free agent so they owned all the rights to me and we just didn't agree on a contract and they ended up releasing me. From there, I was able to get in with Philly back in 2014. So I played with them in '14, '15, '16 and then similar situation, they allowed my contract to expire and from there I took some time off and then the New Orleans Saints called and they let me play for 2 preseason games and they liked me and wanted to bring me back. But due to an injury that I sustained to my shoulder, they didn't feel comfortable bringing me in. Philadelphia ended up calling me a few weeks after that and the rest is history.

AM: That's exciting, we're sure that was stressful when you were in between teams, but then to come back to this team must have been great! The Philadelphia Eagles is our Style Director's second favorite team as she is a major Indianapolis Colts fan since it's her hometown!

BB: Oh really that's cool. How do you feel about Frank Reich (Super Bowl LII Offensive Coordinator for the Eagles who was just hired as the Head Coach for the Indianapolis Colts)?

AM: Really good actually! It was a little weird when Josh McDaniels (Offensive Coordinator and Quaterbacks Coach for the New England Patriots)  was announced as the coach for the Colts as it didn't seem to make sense and then of course within hours of the announcement, he decided to stay.

BB: I thought it was strange that they pulled out. That took me by surprise. But Frank's a good guy though, I think he will do well! He'll be really good for the team.

AM: We think so too and we're excited to see what he does.

What do you think it is about your energy that your teammates embrace you so much and that the fans do as well? Many times people know very specific positions and those who are on Special Teams (the position that he plays) are not always as known - what makes you so memorable? Is it your humble nature?
 
BB: I don't know if it's that or moreso the passion that I play in the game. If you were to ask anybody, "Does Bryan love the game of football?" I'm sure that you would get a yes everytime. I just feel that the passion and the love of the game is something that has really carried me and that you can see that in my play style and the way that I run on the field and the way that I try to hit people, the way that I pace on the sideline - I love it - I love the game.

AM: What are your workouts like in the regular season versus off season?

BB: There's a difference between building strength and maintaining strength. Offseason leading up to the season, I really just use as much of that time as possible to get as strong, as fast and as physical as possible. Then during the season, you just want to maintain that.  

The biggest difference more or less, would be the weight, the intensity, the regularity etc. So, lifting everyday in the off season compared to lifting twice a week during the season. Just try to keep that extra off your body, the rehab of making sure that the joints and the muscles are all firing and working properly. Definitely intensity is the biggest difference for regular season  and off season.

AM: What was your mental focus like coming into the Championships and then transitioning into playing Super Bowl LII in terms of just having that mindset to prepare for the game?

BB: For me, it was about not making it anything bigger than it actually is. 

AM: Wait - so you had no nerves when you walked out? It was just another game for you.

BB: Yeah. I mean you could feel the energy and the biggest thing was that for the amount of time, especially for the Super Bowl, compared to a regular season game, the amount of time you spend pre-game and half time it's all extended. So by the time you're at the end of the game, you're looking at an extra hour and a half of time that's in there that you wouldn't have for a regular game. You can really get burned out during those times with your energy or you peak too high too early or at the wrong time. It can throw your game off so I just remembered that whole time that I kept repeating to myself, "take it easy - take it easy, you've got time - you've got time - you've got time." I just tried to keep as calm as possible. I would think about it, take it all in, look at the stadium, see all the fans and everything that they did with it. It was incredible!

AM: It was such a good game!

So, you're a snappy dresser especially when you're rocking suits. We've checked out your Instagram - what's your personal style and what are your favorite brands?

BB: Thank you - I just have to see it on the hanger. If it's something that I like and I can see it then it doesn't matter about the brand. The fit obviously when I put it on has to be right or I'm not wearing it. I'm not about beauty is pain. I want to be nice and comfortable and I feel like I look my best when I am. I don't really have too many brands but I do like Alberto for jeans. I like G-Star they're pretty savvy for me and I love their jeans. Being a Swedish brand, they have taller lengths that just fits me right as I just can't walk into Macy's and find a pair of Levi's that fit you like that. Shirt wise, I wear a lot of v-necks - H&M Has a lot of the long line tees - TopMan has this as well. 

AM: What do you do in your personal time? 

BB: I spend time with my girls. I have two daughters. I like firearms so I worked as an armor for a little while and have a nice little collection of rifles and handguns that I like to spend time with. I enjoy the fire range, hunting, hog hunt - I'm an outdoorsy guy. I like to snowboard, fish - anytime outside is something that I like to do quite a bit.

AM: Are you catching any of the Olympics that's going on right now?

BB: So, figure skating has always been my favorite to watch. Back when Scott Hamilton was doing back flips - that's what got me. I mean this guys just did a backflip on iceskates - NO WAY!!! I would be in my living room like, "gymnastics on ice!" It was great and I was hooked ever since. It would just be something that I would do with my mom. 

We'd channel surf and see ice skating and watch it together. One of the restaurants we'd go to would have figure skating on and we'd catch it there. This year, I haven't watched it as intently as I'd usually do.

AM: How do you give back in terms of charities and philanthropies that you are apart of?

BB: So I have a pretty interesting story. I feel like sharing that with people and being able to let them know that it doesn't matter how down you feel or out you feel - you have to keep pushing and keep your eye on the prize. Never falter as it's easier to give up than to push forward. But the reward for pushing forward will always be greater then any risk! That's big time!

AM: Knowing your backstory and how you came through this process to be where you are and to be so humble and zen, you never know the turns that will come along but if you manifest your reality - thats what's going to happen!

BB: Predicted destiny - manifest destiny!

Read more from the Feb Issue and see Fly Bryan Fly in mag.