BACK TO CHICAGO | THE BEAR

On June 26th 9pm ET, S3 of FX's The Bear released all episodes from this season which is available exclusively on Hulu in the U.S. and on Disney+ in all other territories! We had the pleasure of hearing from portions of the cast about this show that has truly been a phenomenon for those in the culinary industry, enthusiasts and more as we head back to Chicago it deals with the highs and lows of running a restaurant, navigating the industry as well as the complexities that take place FOH, BOH as well as outside of the four walls that they operate in!

The press conference included Executive Producer and Restaurateur Chef Matty Matheson (Craig of the Creek, It's Suppertime!, Workin' Moms), who also plays Neil Fak, Jeremy Alllen White (Shameless, Homecoming, The Iron Claw) who plays Carmy, Ayo Edebiri (Black Mirror, Abbott Elementary, Bottoms) who plays Sydney as well as who directed Episode 6 "Napkins" of this season, Ebon Moss-Bachrach (Girls, The Dropout, Andor) who plays Richie, Abby Elliott (Saturday Night Life, Odd Mom Out, Cheaper By The Dozen) who plays Natalie, Liza Colón-Zayas (In Treatment, Law & Order, Titans) who plays Tina, Lionel Boyce (Loiter Squad, Curb Your Enthusiasm, The Jellies) who plays Marcus, and Ricky Staffieri (Chicago P.D., Better Call Saul, This is Us) who plays Ted Fak.

If you have watched or caught up on the previous seasons of The Bear, we suggest that you watch as there will be light spoilers. In terms of S3 the conversation focuses on the trailer and how it ties into the previous seasons.

PRESS POOL: Matty, in addition to your playing Neil, you are an executive producer and from a menu creation perspective, what are the decisions that are involved in creating those dishes?

CHEF MATTY MATHESON: Yeah, like, Courtney Storer is also a producer, and she handles a lot of the menu development. I work with her and her team and ideation stuff of what Carmy and Syd would be thinking about and how to execute those types of dishes; and create; those types of menus; and who they are and how they would present themselves through a culinary lens. But yeah, a lot of the dishes—you know, we had some really good chefs, and Courtney is amazing at executing and creating that food and bringing that to life. And there were some dishes that were more difficult than others. A lot of the desserts that Lionel and Marcus were creating and storytelling were difficult. Pastry is very - you know, it's a lot of science, a lot of stuff going into that. But overall, I think just trying to make beautiful food and thoughtful food and pushing the envelope.

PP: What was it like cowriting the first episode, what that experience was like, what you brought to the table and also, what it did for you.

CHEF MM: I think a lot of people that have had amazing careers, like Carmy had or chefs in general, have worked under a lot of chefs. And there's little pieces that you grab onto throughout your life, and that's how and what makes you who you are, the good and the bad. And in culinary school, I had this chef that told us this story about how 30 chefs made who he was and told me this story about working under all of these chefs all over Europe and working with chefs and cooks and just learning all of these different trades. And you know, it is a trade. And so, I think picking up these little skills along the way - and you never stop learning - is who you are made of, you know? The people around you. And we kind of wanted to tell a story of what and how Carmy was kind of built in that way.

PP: It seems like Neil's role is increasing with every season and we're seeing more of him. Was this planned from the beginning or did it grow organically out of the way the character interacted with the other characters?

CHEF MM: I’m not too sure. I think they saw that I could remember a couple more lines. And then, I think Chris Storer (Ramy, On The Count of Three, Dickinson) kind of chucked me a couple lines, and then I think we'll keep it moving. But yeah, I don't know. I really don't know. I think happy to be here and then, you know—

JEREMY ALLEN WHITE: I think, yeah, I mean, I think Chris was responding to Matty's work on the show. Matty had never acted before the show, and it turns out he can do it so beautifully and he can be so funny and lovable. And so, I think Chris wanted to work with him more and more. And it's also like I've never seen Chris be more joyful...

EBON MOSS-BACHRACH: Yeah.

AYO EDEBIRI: It's true.

EMB: Yeah.

JAW: ...than when he's directing a scene with Matty and like throwing lines at him. It really is the most excited that I see Chris is working with Matty.

CHEF MM: What Jeremy Allen White said.

ATHLEISURE MAG: Jeremy, we got a taste of Carmy's mentality following the finale and how the walk-in incident impacted him in the trailer. But going into Season 3, how will that experience impact him and his employees at The Bear?

JAW: Yeah, I mean, you know, what happens, I do get out of the walk-in refrigerator and that's good. And then yeah, you know, I think Carmy does what he does, which is he sort of buries himself back into his work and really tries to challenge himself and in doing so, really challenges everybody around him and I think becomes quite challenging to be around, as well. A lot of challenges.

PP: Things were not in a great place between Richie and Carmy when we last saw them. How will their relationship move forward as the season progresses and can they overcome the differences that they have?

EMB: They're great now. They're great. They...

(Laughter.)

AE: Play pickleball on Wednesdays.

EMB: They wake up every morning, go for a jog. You know, a little coffee klatch. No, I mean, you've got to watch, I think, right?

JAW: Yeah. Yeah, yeah, yeah. I mean, yes, Carmy is like continuing to do what he does best, I think, which is like be incredibly avoidant of all the issues that he has going on.

AE: No. What?

JAW: And that's what you'll see, yeah.

AM: Last season Richie got to work at another restaurant which really softened him and informed him a lot. How did that inform you moving forward with the character and into Season 3?

EMB: Season 3 picks up I think not long after Season 2 ends. And I don't know, I think Richie is in a place where he's sort of seen...he's been exposed to maybe a more evolved way of being, and I think he kind of sees a path to head towards. But it's one thing to see the path and it's another thing to walk it. So, I think, like any kind of personal growth, it's forward and back and there's not a kind of clear and one-direction path.

PP: In the Season 3 trailer, Carmy presents Sydney with a partnership agreement. What does this promotion mean for your character and how does Sydney and Carmy's relationship evolve in Season 3?

AE: Well, I think that that's one of the things in the season that we sort of deal with is what it means to Sydney and what that next step would mean for her relationship with Carmy, who's somebody that I think she really has looked up to but now is sort of in the thick of doing business with. And it's I think a lot more chaotic than she might have idealized before they really started working together. So yeah, I think that's sort of something that you'll see.

JAW: Yeah. Yeah, I think for Carmen, he's not the best communicator, but he will often kind of make a sort of grand gesture like that to try and communicate to Syd or the kitchen or whomever. And I think that's his way of kind of reaching out. But oftentimes, I feel like people aren't prepared to sort of receive like - I think he's got a lot going on in his mind all the time, and people aren't always aware of exactly what's going on. And so, yeah, I guess...again, yeah, you'll see obviously how that affects Carmen and Syd's relationship. But I think Carmen's trying to welcome her in a little bit was the point of the partnership agreement, yeah.

PP: What is going on with Tina this season. And then Ayo, would love to hear what it was like directing an episode.

LIZA COLÓN-ZAYAS: What's up with Tina is she is struggling to, you know, be her best and the challenges and wrestling with the demons of her past and you know, white-knuckling.

AE: Yeah, directing was a blast. I really loved it. It's like a dream to get to work with our crew as an actor. And so then, I guess by extension of directing that feeling was only amplified. I was just so impressed and so moved every day. And then, I got to direct some of my favorite actors in the world, and it just felt like a bit of a master class, but also a gift. Like, I was just in the best circumstances of truly just masters of their craft beside me, and I just felt so lucky. I was kind of like this is maybe the best job in the world? Or tied for first place, at least, with the one of acting. Yeah, so it was really wonderful.

AM: Did you choose the script that you were going to direct or is it just a decision you made with Chris Storer?

AE: I mean, a little bit of both, I guess? Like, he had one in mind. We're lucky enough to read all the episodes as actors beforehand, and we'd been talking about it for a while. And I know that he had one in mind, and I think he and the other producers, like Joanna Calo (The Baby-Sitters Club, Hack, Beef), had talked about it a bit, about how the episodes would be distributed. Because I wasn't the only guest director this season. Our AD, Duccio Fabbri (She Said, The Whale, Native Son), also directed an episode. And so, I think they had in their minds who would go where a little bit. But then we had a conversation, and he was like, "Which scripts are you responding to?" And I was like, "I would literally give you my firstborn child, who does not exist yet, if I could do the Liza episode, because I would love to work with Liza in that way." And then, he was like, "Well, we have nice little parallel thinking." So, yeah.

PP: Grief seems to be kind of a river that runs through the entire connective tissue of the show. And no one has seemed to really deal with their grief related to Mikey's (Jon Bernthal) passing and also, it seems like there might be some grief for Marcus, as well, coming up. Will there be any reckonings with unprocessed grief throughout this season, and what does that mean for the restaurant as a whole?

ABBY ELLIOT: Yeah, I think with Natalie, she's processing her grief and she's about to become a mother. She's pregnant and so, she's grappling with the fact that her brother had this horrible demise and her relationship with her mom and her brother is not in a good place. So, I feel like, yeah, she's dealing with the grief in that way.

AE: Yeah, I feel like a lot of different characters have grief that touched them in different ways in how they're dealing with it. I mean, I think you said it very aptly. That's one of the connecting threads of the show, so I think it's in the process of being dealt with by different characters in different ways in this season.

EMB: I would say that it's even one of the strengths of the show and I think one of the reasons that it's connected with so many people is I think grief is the river that runs through all of us. And it's the one sort of - maybe one of the only common things that we all share in the human experience. And so, yeah, that continues, and everyone deals with it in their own way. Or not, you know.

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PHOTOGRAPHY COURTESY | FX's The Bear

Read the JUN ISSUE #102 of Athleisure Mag and see BACK TO CHICAGO | The Bear in mag.

THE ART OF THE SNACK | GOA NEW YORK

This month's The Art of the Snack takes us to Goa New York, an Indian restauran that takes our taste buds to another level with their savory dishes! We had the chance to catch up with Chef/Owner and Restaurateur Hemant Bhagwani who has opened a number of restaurants in Canada! With Goa New York, he brings his vision of Indian food here in NY for us to enjoy. We wanted to find out more about his culinary background, how he got into the industry, opening Goa, and what we can expect when we come in with our friends and family for an amazing meal!

ATHLEISURE MAG: Can you tell us about your background and culinary journey?

CHEF HEMANT BHAGWANI: I was born in India and got my hotel and culinary management degree in Switzerland. I then put my learning to use in Sydney and Dubai, getting involved in every stage of a restaurant from start-up operations to turning around struggling ones to taking successful ones to new heights. I landed in Toronto in 2000 and launched my Canadian career. After adding a professional sommelier certification to my qualifications, I decided to set out on my own in an effort to get Indian cuisine the recognition and respect it rightfully deserves. Since 2002, I have opened 57 restaurants.

AM: You are a celebrated Indian chef/chef restaurateur in Toronto and have opened a number of restaurants in Canada. Why did you want to open your first U.S. project?

CHEF HB: I have long wanted to bring my style of Indian food to the U.S., and I am very excited to start with New York City. This is truly where it's at! Getting Indian food recognized for its range, flavors, variety, and array of ingredients is what I have always strived towards. The logical next step for me after Canada was the U.S.

ATHLEISURE MAG: You're known for channeling the vibe of Goa. Can you tell us about this and what that means?

CHEF HB: In 2017, feeling burned out from many years in the restaurant industry, I sold my company and took a six-month sabbatical. I spent those six months in Goa, where I fell in love with the place, the culture, and most importantly the cuisine. Goa is not just a place. It's a vibe. It's colorful, vibrant, and pulsating with energy. It's unlike anything and any place else! Goa is India's happy place or as I call it the 'Miami' of India.

AM: You launched Goa New York in Tribeca in Feb, from an ambiance standpoint, what can diners expect when they are coming for their next great meal?

CHEF HB: Goa New York is a luxurious space that draws its inspiration from nature as its palette. When you step through the doors, you are greeted by the sight of two peacocks that were custom designed for the space. Whimsically, we call them Melody and Mayura (peacock in Hindi). As you continue further inside, you will see our interpretation of the Tree of Life, inspired by the century-old banyan tree in Arambol, Goa. The wallpaper is also evocative of nature scenes with flora and fauna. We aim to combine the ambiance with exquisite food and drink offerings, and music, to bring a sublime experience every time.

AM: What ingredients and spices are associated with Indian cuisine?

CHEF HB: Indian cuisine is actually many, many different regional cuisines. But religion also plays a role in how the same dish might be prepared. Broadly speaking, and just to name a few spices, Indian cuisine uses turmeric (also recognized worldwide now for its health benefits), cumin, coriander, garam masala, fenugreek, asafetida, and Indian red chili powder (which is brighter and hotter than paprika), as well as ingredients such as cinnamon, bay leaf, mace, nutmeg, fennel seeds, carom, cloves, mustard seeds, curry leaves. What my restaurants specialize in is using locally available high-quality ingredients and giving them the traditional Indian treatment. The result is what you will experience when you visit Goa New York.

AM: Your menu reflects your culinary journey across the world. Why was it important to bring this modern, playful, and interactive take to the food that is offered here?

CHEF HB: One learns from one's travels! I have been traveling, learning, and evolving since I left India right after high school. Along the journey, my skills have been honed, my repertoire has expanded, and the learning continues, of course. This is the very reason I am here, to bring MY take. That includes the modern aspect, and the playful and interactive take. I believe that when you come to my restaurant, you are my guest as much as you would be at my home so you get to have the full benefit of my experiences around the world.

AM: What are 3 appetizers that you suggest that we should have when we come in?

CHEF HB: I recommend the Shrimp Balchao Toast Tiger Shrimp in a spicy tangy spicy sauce, red radish, prawn chili oil, on Japanese milk bread toast; Goan Style Slaw Goan Salad with 16 ingredients, green chili, salted star fruit, and plum dressing; and Hamachi Ceviche Coconut Broth, kokum dressing, crispy puffed rice, and chili salsa.

AM: What are 3 entrees that we should have with friends and family?

CHEF HB: Great for friends and family are the Goan Prawn Curry with okra, drumsticks, coconut, kokum, dried mango, Portuguese chili-garlic oil; Pork Tenderloin Sorpotal an essential pork curry from Goa, slow cooked, with caramelized onions, roasted kohlrabi curry; and Laal Maas 8-hour slow-cooked, bone-in goat leg in Rajasthani red chilies. I also recommend the Butter Chicken because I do think we make the best butter chicken in NYC - it's charcoal smoked.

AM: What are 3 sides that we must have?

CHEF HB: Some of our great sides include the House Baked Sourdough Poi Bread which we serve with a choice of chorizo butter or balchao butter; Shakuti Chicken Pao white chicken massaged with coconut and then cooked in a spicy tamarind curry, served with pao bread; and the Rawa Fish Fry with granulated wheat chili crisp, pickled red cabbage, green chili chutney. The chicken and fish are listed as appetizers, but I love to have them as sides! The portion size is perfect to add as a side to any dish.

AM: In terms of cocktails, what are 3 that we should have?

CHEF HB: The Goan Paradise a classic Goan-Portuguese cocktail from the 1920s with coconut feni (Goan spirit), fresh lime juice, spicy syrup smoked on the table; Kokum Margarita with Ginjo-shu tequila curry leaf, lime juice, kokum salt, agave nectar; and the Goan Shandy with ginger wine, ginger cordial, lemon juice, wheat beer, ginger matchsticks - are all great options!

AM: Dessert is a great way to end a meal, what are 3 that we should share with friends and family?

CHEF HB: I recommend the crispy Jalebi Rabdi, which we serve with Moscato; Bebinca Goan layered coconut cake paired with sherry; and the Cumin-chocolate Fondant with tawny port.

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PHOTOGRAPHY CREDITS | Michael Tulipan

Read the JUN ISSUE #90 of Athleisure Mag and see THE ART OF THE SNACK | Goa New York in mag.

ATHLEISURE LIST | TECHNOGYM

Technogym is the world leading supplier of products, digital technologies and services for fitness, sport and health. For over 30 years, the brand has been committed to promoting Wellness, a lifestyle based on regular physical exercise, a balanced diet and a positive mental attitude.

In 1983, President and Founder, Nerio Alessandri, designed and built his very first piece of gym equipment in his garage in Cesena at the age of 22. Looking for a way to make money using his technical and mechanical design skills, Mr. Alessandri became interested in the world of fitness after visiting a local gym which only offered basic equipment. Upon launching the first machine, he then worked on releasing his first line of equipment, the Isotonic Line, meant for strength training.

You may be familiar with the Skillrun Treadmill which is part of Technogym’s Skill Line, created in collaboration with Olympic athletes and built for high-intensity athletic performance. The Skillrun available at the Rumble Training studios features a custom interface along with arcade-style joysticks to adjust the speed and incline on either side of the screen. Aside from the unique features exclusive to Rumble Training, the Skillrun offers a wide variety of training programs such as bootcamp, sled training, parachute training, speed shifts, etc.

Other equipment you may be familiar with is the Run Personal + Kinesis Personal. This is the top of the range Technogym design line. Designed by the acclaimed designer Antonio Citterio combines Technogym premium training technology with elegant design and aesthetic. This is ideal for design lovers and people willing to train in an elegant and stylish atmosphere. You don’t need to have an entire room to dedicate to home gym, since personal line equipment are considered real pieces of furniture and they can be perfectly integrated in living rooms, bedrooms, bathrooms, etc. The personal line includes treadmill, bike, elliptical and Kinesis. Kinesis is Technogym’s unique design training solution allowing a single machine over 200 exercises for strength, balance and flexibility.

The SkillRun - Skill Line is Technogym’s ultimate Line for athletic training performance, designed thanks to Technogym’s experience as official supplier to the last 8 Olympic Games. It includes treadmill, bike, rower and Skillmill curved treadmill. This is ideal for sport lovers and for people willing to train to improve their sport performance: runners, cyclists, triathletes, etc.

The Artis Elliptical - Artis is Technogym’s premium professional line for fitness clubs. It is available also at home for people willing to create a real professional gym at home. It includes a complete range of cardio and strength equipment and it is ideal if you have an entire space to dedicate to your personal gym.

As the official supplier of fitness equipment and digital technologies for the Tokyo 2020 Olympic and Paralympic Games, Technogym provides the equipment for the athletes to train on in the Olympic Village to ensure they’re in top shape for competition. This is the eighth time that they have been a part of the Olympic experience, having been a part of Sydney 2000, Athens 2004, Turin 2006, Beijing 2008, London 2012, Rio 2016 and Pyeongchang 2018.

Each piece of Technogym equipment goes through extensive testing to ensure the maximum benefits for you and your training goals. Whether you’re looking to tone up, lose weight, enhance your athletic ability, or simply keep moving amidst the hustle of daily life, Technogym has a machine for you.

TECHNOGYM

www.technogym.com

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

PLANNING THE ULTIMATE SUMMER HOLIDAY IN AUSTRALIA

The Australian tourism industry is one of the fastest-growing in the world, with an annual growth rate of 5.2 percent, according to Tourism Australia. The country has become one of the hottest holiday destinations, particularly during the Australian summer, which falls between December and February. The great weather is perfect for exploring the country's beautiful beaches, experiencing their culture, visiting national landmarks, and touring Sydney, Melbourne and other wonderful cities in Australia. Whether you're visiting Australia for a few days or relocating there for the summer, there are a few things you should take into consideration when prepping for your holiday. 

Why Australia is the ultimate summer destination 

With endless stretches of fantastic beaches, a variety of water sports and activities, marine life encounters, and fresh seafood, it won't take you long to understand why Australians love the water so much. One thing that draws visitors to Australia during the summer is the weather. The sunny days with hot temperatures, coupled with the cool sea breezes in the coastal regions, create the perfect conditions for a relaxing day on the beach, fun in the ocean, and exploring Australia's most iconic tourist attractions, such as the Sydney Opera House and Uluru. 

Health and safety precautions for your Australian holiday 

While Australia is a secure tourist destination where you can enjoy travel experiences safely throughout the year, you still need to take some precautions to ensure your stay is hassle-free. First of all, you need to be ready for the Australian summer sun. Even on cloudy days, the sun is very strong, and will burn your skin in minutes. You should apply a high-level sunscreen regularly throughout the day to protect your skin. You'll also need health insurance cover. If you fall sick or get injured during your holiday, your health insurance cover will pay for your medical costs. If you plan to bring any prescription medicine into Australia, make sure you bring the prescription or a letter from a doctor outlining your medical condition. If you will be hiking or bushwalking, you'll need to wear protective clothing to avoid snake or spider bites. 

How to get the most out of your Australian summer holiday 

Australia is a great summer destination, but not every part of it. If you visit the North, the weather will be wet, and there is a good chance of getting caught in a tropical storm. For the ideal Australian summer holiday, plan your trip in the southern parts of the country, where you will find hot, sunny days to explore the incredible experiences on offer. Bring lightweight clothing, such as t-shirts, shorts, swimwear and sunglasses, especially if you will be spending a lot of time outdoors. Remember to book your accommodation and excursions well in advance to avoid any disappointments. 

Australia is an amazing country with lots to do and see, and many amazing people to meet and interact with. To enjoy your summer holiday in Australia, make sure you get everything right during the planning stage, and get ready to have an unforgettable experience. 

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ATHLEISURE LIST | HUMMING PUPPY; SYDNEY + MELBOURNE, AUSTRALIA

When taking a class at Humming Puppy, one of the first things you will notice is that the room quite literally 'Hum's'... and this is by no means an accident! The yoga space or ‘shala’ is injected with a combination of frequencies to enhance and deepen your experience. More specifically they use a combination of 7.83hz and 40hz. Being submerged in these frequencies helps you to naturally produce matching frequencies through a process of entrainment. At 7.83hz, otherwise known as the Schumann Resonance, the frequency of the earth itself and helps to 'ground' you through your practice. 40hz is specifically associated with ‘Gamma’ brainwave activity, integral for achieving states of peak performance.

Humming Puppy's founders are Jackie Alexander and Chris Koch, partners in both life and business.

Jackie managed dental practices and was led by her passion for yoga. She enrolled in yoga teacher training with the goal to open her own studio. 

In Jan 2014, Chris' company, 1Form.com which was formed with his best mate was bought by the ASX listed REA group. 1Form was launched in their living room and became Australia’s leading online tenancy application platform serving over 3 million tenants (and still growing) - more than  85% of the Australian real estate market. 

The pair conceived Humming Puppy over a Valentines Day dinner in 2013 and are passionate about sharing the gifts of yoga globally.

Humming Puppy has two studios, one in Melbourne and one in Sydney.

Melbourne is the original Humming Puppy and opened just over two years ago in Prahran, this area is the most populated area for yoga studios in the world with 40 studios located in a 4km radius!

The second Humming Puppy was opened in April 2016 and is located in Redfern in Sydney. It has always been their vision to open a third studio in New York!

At Humming Puppy, it is preferred for students to travel light and leave feeling even lighter. All yoga equipment is provided and bathrooms are fully stocked with everything you need: shampoo, conditioner, bodywash, hair dryers, straighteners, shower caps, hair ties and shower towels. Complimentary tea, coconut water and filtered water is provided in lounge areas for students.

There are five different styles of classes. Mellow Hum is a super chill class that includes gentle slow flows, restorative or Yin inspired postures dependent on the time of day. It's a slow paced, low intensity class that allows space and time to cultivate awareness and reflection. This is great for beginners to start their journey or students wanting to create inner stillness and a calm meditative state of mind.

Unified Hum is a medium intensity class that allows students to link breath to movement to calm the mind and strengthen the body. It's great for beginners wanting to mindfully progress their practice with a focus on alignment and for advanced students wanting to move at a steady pace.
 
Dynamic Hum is a high intensity class that can include stronger, longer holds, Vinyasa flows and advanced postures that will energize and challenge your practice. It is recommended that you feel competent  in a Unified Hum class prior to attending a Dynamic Hum.

Advanced Dynamic Hum is a high intensity class that is challenging but is delivered in a fun and interactive way as you build towards a peak pose. These classes have an emphasis on building physical strength and endurance and incorporates arm balances and inversions. 

It is recommended to practice regularly for at least 6 months in a Dynamic Hum class prior to attending.

Deepen your Hum is the studio's version of a workshop. Classes can be low, medium to high intensity dependent on the theme of the class and are open to all levels of students from beginners to advanced practitioners. Each month, the theme of our Deepen class changes with each week progressing from the previous. Classes are designed for those students wanting to deepen their yoga experience and knowledge and allow for interaction and engagement between the teacher and the student. Please refer to our timetable for monthly themes.

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HUMMING PUPPY
 

2/22 Cecil Place Prahran Victoria  3181 Melbourne, Australia

Levels 1 & 2/146 Abercrombie St Redfern New South Wales 2016 Sydney, Australia

Read more from the March Issue of Athleisure Mag and Humming Puppy in Athleisure List in mag.