TRUE HOSPITALITY | CHEF MICHAEL VOLTAGGIO

We're really excited about this month's cover, Bravo's Top Chef Season 6 Winner, and Titan Judge on Food Network's Bobby's Triple Threat, Chef Michael Voltaggio. He also makes a number of guest judge appearances on Guy's Grocery Games as well as Beat Bobby Flay! When he's not on set, you can find him taking his dishes and experiences to the next level alongside his brother Chef Bryan Voltaggio whether it's at Voltaggio Brothers Steakhouse, Vulcania, Retro, Volt Burger and other projects! As someone who we have admired in terms of his culinary point of view, technique and keeping hospitality at the forefront of all that he does, we wanted to sit down with him to talk about how he got into the industry, where his passion comes from, how he has navigated the hospitality space, his approach to his concepts, working alongside family, Season 2 of Bobby's Triple Threat and how he has taken a number of opportunities to connect with guests and viewers as well as to stay sharp in and out of the kitchen!

ATHLEISURE MAG: So, when did you first fall in love with food?

CHEF MICHAEL VOLTAGGIO: Oh wow, I don’t think that I have ever been asked that!

AM: We ask the tough questions around here!

CHEF MV: I think that it happened around necessity. I would say that I first fell in love with it when I understood the creativity that went into it. Because, I was a very, very picky eater as a kid and when I got my first job cooking, I started to look at ingredients as a kid meaning that things like cauliflower for instance – I remember thinking to myself that if I could make this, in a way that I like it, then people who actually like cauliflower will love it. So for me, I started seeing how creativity could sort of, not only like give me a chance to artistically express myself, but also be a chance for me to maybe make ingredients more accessible for more people because it made the ingredients more accessible to me. So I think that realizing that the creative part was as important as the technical part, I think that was the moment that I fell in love with it.

I always knew that I wanted to do something creative, but up until I was 15 or 16 years old, which is when I started cooking, I wasn’t being creative yet. Like, I was playing sports in high school and I wasn’t the best student and I was sort of interested in a lot of things that were creative, but I didn’t have a creative discipline that I could focus on myself.

AM: What was the moment that you realized that you wanted to be a chef? Taking something that you just enjoyed and then making it as a professional.

CHEF MV: I mean, I think that it happened as sort of a default. Like, I was doing it to just sort of survive. I was one of those people that started cooking – because when I did it, it wasn’t like it was today where it was like, “oh, you’re going to be a chef!” It was more like, “yeah, I figured that you would end up in the food industry.” I sort of feel like I woke up and 25 years later, I still have the same job and I’m just like, “wow, how did this happen?” I’m in my profession prior to even graduating high school. My career has started already, but I didn’t know that at the time. What I didn’t realize at the time was that I was already on my path. I’ve loved food ever since I could remember like 4 years old and I have had this job since I was 15. Not many people can say that. I’m approaching 30 years of experience and I feel like I am just getting started.

I would say that my career, after my apprenticeship, that I did at The Greenbriar Hotel when I went there when I was 19 years old to start that program, that I really felt like that, “ok this is what I am going to be doing for at least a substantial amount of time.” I had never gotten to experience any form of luxury in my life at that point, either because I grew up sort of pretty humble or in humble surroundings I would say. When I got to work in luxury, I knew that not only did I want to do that because I wanted to take care of people at that level, but I knew that at some point in my life, I wanted to feel it myself as a guest. So I knew that the only way that I would be able to experience luxury is if I understood how to work in it at the highest level and then hopefully one day, get to sit down at the table for myself.

AM: I can understand that feeling!

How do you define your style of cooking?

CHEF MV: It’s weird because if you had asked me that question 10 years ago, I would have answered it differently than I would today. The reason being that I think that I have obviously matured a lot as a person, but more specifically in my professional career, I think that I have matured a lot in the sense that I don’t know if I have a style and I think that that is interesting about the way that I like to cook now. I’m really still obsessed with learning the things that I haven’t learned how to do yet. So for me, it usually starts with something that I want to learn and then I build something off of that, that I can then offer to my guests.

So, let’s say for instance that I want to study a specific cuisine, I’ll go and study that cuisine and then figure out how that fits into one of our restaurant concepts. Now that we have different concepts, it forces me to study different kinds of cuisine.

I would say that the style that we communicate in the restaurants on our menus is that we like to sort of under offer and over deliver. We like to write descriptions of menus that are familiar to people and that almost seems not that exciting so that we get that chance to sort of surprise them and wow them. I think that that’s oftentimes how we approach a lot of the things that we do is to sort of under offer and over deliver.

AM: I really like that.

Who are your culinary influences?

CHEF MV: Wow, that is a tough one because I mean, I would say the one culinary influence that I have had in my career and this is a direct influence, because I have worked with him is, José Andrés (The Bazaar by José Andrés, Mercado Little Spain, Nubeluz). For someone that made me look at food completely differently, it would be him and I think that a lot of people who think of José, they think of the modern things that he has done in restaurants and that’s a big part of it, but when you talk to José, the thing that he is the most passionate about outside of feeding the world and helping people right now which is incredible, is actually the traditional food of Spain. Seeing him communicate to me that without a foundation like that, you can’t really do all this modern stuff because at the end of the day, the food has to be delicious. Learning that from him was probably a sort of pivotal moment in my career, because I was doing a lot of things then because I wanted to learn all of these modern techniques and I want to do all of these modern things. I think that often, people get caught up in the exercise of that and lose touch of the hospitality or the make it taste good aspect of it. I would think that I really settled into a level of confidence where I worked with him that would sort of influence me for the rest of my career.

AM: I first became aware of you on Season 6 of Bravo’s Top Chef. I’m a huge fan of that show and seeing you along with competing with your brother on the same season, what was that like for you and why did you want to be part of that show?

CHEF MV: So, when I went on Top Chef, this was sort of a moment in the industry where that was really the beginning of how you had the legends like Julia Child (Mastering the Art of French Cooking, The Way to Cook, The French Chef Cookbook), you had Emeril (Emeril’s, Emeril’s Coastal, Meril), you had Wolfgang (Spago, Wolfgang Puck Bar & Grill, CUT) and the list goes on and on – Yan Can Cook, Ming Tsai (Bābā, Mings Bings, Simply Ming) – they were cooking on television and the list goes on and on and on. They were a handful of real chefs that were cooking on TV and then there was sort of the entertainment side of it. I think that when Top Chef came out, I think that that was the first show or competition that was pulling chefs from kitchens that were really grinding and really after it and giving them a platform to sort of go out and come out from being those introverts in the back of house to like these big personalities!

So I think that when the opportunity came, I was like, I wonder if there is a bigger way to sort of bridge this gap between people that are actually chefs and people that are just sort of chefs on TV. Can we really tell this story in a bigger way and connect to a bigger audience and through that, grow the interest and the curiosity in a higher level of cooking or a different level. Whether it’s making people culturally more aware for those that are interested in cultural cuisine or demographics of cuisine or whatever it is, can you educate people by entertaining them? So I didn’t see it as, I want to be on TV and I think that there were certainly a few of those even on my season on Top Chef that were there for that reason. I signed up to do that competition because I really believed that I could win it. I think that some people get involved in programs like this not necessarily thinking that, “hey, I can really win this thing.” For me, I thought, “I could win this thing and this could create an opportunity.” I couldn’t predict what you’re seeing today where every chef at every level or cook for that matter is in some way trying to communicate what they do through some form of social media or entertainment. Back when I did Top Chef, it was like there was this line in the sand – these are the chefs, the real chefs and these are the ones that are on TV, but not everyone was doing television or some form of visual media to tell their story. Then you look at today and everyone is doing it. I think that the risk that I took was worth it, but I also wanted to learn a different kind of skill set, like I wanted to learn.

I think that I was doing this ad for I think Vitamix and I remember going up to the set and I had a teleprompter in the camera and I was reading my lines off the lens while doing my little demo and I was with the blender that came with it and it was like, “welcome to your new Vitamix.” They kept telling me, “Michael, we can see your eyes reading the words in the lens – we can see you doing it off the teleprompter. Can you try and memorize at least part of it?” Again, in that moment, I was like, ok if I’m going to do this, then I need to get good at it. By getting better at television or getting better at sort of some of these visual mediums, I felt that I was getting better at communicating with my guests too. I think that as somebody who works in hospitality, it started to pull another part of myself out that would allow me to want to communicate with my guests even more. I felt like that moment and all of it I can credit back to the opportunity that I had on Top Chef. I think that outside of the exposure, outside of the money, and outside of the study that I had to put into the food, I learned so much going through that process. Even I think as a company owner, how to better and more effectively communicate - I think that that is something that I was missing at that time of my life.

“I think that I have obviously matured a lot as a person, but more specifically in my professional career, I think that I have matured a lot in the sense that I don’t know if I have a style and I think that that is interesting about the way that I like to cook now. I’m really still obsessed with learning the things that I haven’t learned how to do yet. So for me, it usually starts with something that I want to learn and then I build something off of that, that I can then offer to my guests.”

— Chef Michael Voltaggio

AM: What was the moment that you realized that you wanted to open up your own restaurants as that’s such a big step!

CHEF MV: So I was in Pasadena and I was running a restaurant there called The Dining Room at The Langham. They were actually super supportive and that’s where I was when I won Top Chef. I had left The Bazaar and left José. I was working at this restaurant in Pasadena when this show started to air. They were super supportive and they were like, this is your project, this is your room. We’ll grow you here, you’ll grow something big with the hotel and all of that. In my head I was like, do I need to go and do this on my own before I can go and do this in somebody else’s environment?

So they were very supportive in saying, “hey, we’ll renovate a restaurant and conceptualize something around what your goals are.” I was like, “this is super incredible and I think that I would want to do that.” But then I got a phone call and somebody said that they had a restaurant space and they were interested in meeting me and investing in me. At that moment, I was like, “oh, it can happen that easy!” They had read and heard about some of my accomplishments and they genuinely wanted to invest in me. And so I was like, now I need to see if I can do this. So, I took the meeting, we negotiated the deal and this person, his name is Mike Ovitz he started CAA. I don’t know if you are familiar with them.

AM: Very much so!

CHEF MV: He basically said, “what do you need to open the restaurant?” I have the space. I said that, “I really wanted someone to get behind whatever vision I have because this is the first chance that I have to do this and I kind of want to figure out how to do this on my own. What I really just need is money.” He gave it to me. He got behind me, we were partners for over 7 years and we still remain friends to this day, and he was a really good partner in the sense that he was there, but he wasn’t in my face with expectations. He built his career as somebody who supported artists or somebody who supported creatives. As someone who supported creatives, I think he did just that. I think that as a restaurant partner, it was the best scenario that I could find myself in because this was a person that built his career supporting creatives. So then, the money was there and it was time to start opening the restaurant. As you can imagine, I had to learn everything. I had to learn the legal side of it, I had to learn the human resources side of it, I had to learn the accounting side of it – I had to learn how to become a president of a company – not just how to run a menu. That’s the part that I hadn’t realized that I had signed up for at that time. You don’t know all of the nuance of starting a business until you start a business and then it’s, wait a second, I have 10 full-time jobs now!

AM: Pretty much!

CHEF MV: And so, I think again, if you look at that experience, it’s very similar to what happened on Top Chef. Here I was not realizing that I was now going to acquire a whole new set of skills that I didn’t have yet and so for me, you have this trajectory where you’re building on top of previous successes and you’re combining those successes to get more than you have to put yourself in a situation where you are learning. Then you have to retain that information and then you have to be able to teach that to other people, because it's the only way that you can grow your team around you. If you don’t have the tools to give them to be successful in your role or if you don’t know the expectation of the people that are going to work with you, then they’re not going to have a good experience and neither are you and neither is your business. So, for me, it was really important that I really understood everything and every layer that I was responsible for.

AM: You and your brother back in 2016 opened Voltaggio Brothers Steakhouse together which was your first venture together. What was that like doing that especially as siblings?

CHEF MV: I think that at that point, we had gone in separate directions from each other and I think that we realized that we could accomplish a lot more if we worked together so we started flirting with the idea, and so when MGM called and said, "we have a restaurant in the Maryland/DC area and we’re building this hotel, we think that you should be involved in that," at the time I was living in California and I had Ink – it was still open. My brother was living in Maryland. The reason that the call came in was that somebody who had previously been my boss was the one that was making that call. They had called me saying that they had been watching my career since we had worked together. We'd be interested n potentially doing the restaurant project together at the MGM National Harbor and I was like, in that moment, my brother still lives there, I live in California this story makes the most sense that Bryan and I are both locals from that area and we should do this together. So that became the pilot for how we work in perpetuity. Bryan and I are now business partners in pretty much everything that we do in the restaurant space. So creatively, logistically, work wise – everything involved, it just made more sense. If we work together, we can work half as harder or accomplish twice as much. Just having that support system and having something that you trust as a partner, we didn’t realize how beneficial that was going to be for us moving forward. Because here we are this many years later and we haven’t broken up yet. I think that speaks volumes for how you can do it the right way. There is nothing wrong with family getting into business together.

AM: I love that! We also cover a lot of EDM artists, we enjoy going to music festivals and you guys have Volt Burger which has been in various festival circuits and Live Nation venues. Why did you want to be part of this experience in this particular way?

CHEF MV: I think again back when I talked about entertainment as a medium or a discipline that would be a great tool to connect more people, I think that when Live Nation came to us with the opportunity of getting Volt Burger put together and being in multiple venues across the country, I think we’re in 30+ venues at this point. I think again, we get to connect to that many people that fast. So, for us and Tom See who is the President of Venues for Live Nation, when he called, he really – you could hear it in his voice and see it in his face, that he had a real commitment to elevate just not the food and beverage experience, but the hospitality experience at the venues, I think that when you look at companies that are willing to invest in the safety and the overall experience of their customer base, like I could feel it and I could feel his commitment to where they wanted to do something bigger and do something better. A lot of people call with sentences and statements like that, but they don’t really get behind it.

AM: Right!

CHEF MV: Then you get passed off to somebody else and then it sort of dilutes itself. I think that with Tom and his team, and Andy Yates, Head of Food and Beverage – they’re both personally up to Mr. Rapino the President of Live Nation – they’re personally committed to making sure that what they’re going to do is going to happen. I think that for us, we have learned just as much from them as they have learned from us. I think that again, it’s all about that learning aspect of it. When you can be in multiple cities at once, and I’m not saying physically. We are sometimes physically present at these venues, but it’s a chance for people who don’t necessarily have a direct access to us to sometimes go back to that surprise moment that I talked about when we can under offer and over deliver.

Imagine a fan – or somebody that has always just wanted to try something from the Voltaggio Brothers – they go to a concert to see their favorite artist and then they’re walking through and they see this big banner of Bryan and I on the side of a burger stand and I can only imagine in that moment from them that they have that reaction again! It's like, "oh wait, I'm here to see this musician and there’s the Voltaggio burger!” In my head, I’m envisioning people having an even better time. This point in my career, if you were to ask me what my most important part of my career is, it's hospitality. I genuinely still get excited when I see someone’s reaction on their face when they taste something that I have made. I’m not like, “yeah I knew it was going to be that good,” I’m more like, “wow, thank you! It means so much to me that you like it that much!” It makes me want to go and do more. I genuinely feed off the energy of the people that I take care of. I think that a lot of chefs and a lot of restaurateurs lose touch with that.

AM: This year, you opened Vulcania at Mammoth Mountain. What can guests expect when we’re going there?

CHEF MV: Mammoth Mountain made a commitment to elevate the food and beverage experience. It’s one of the best outdoor recreational mountains in the whole country and in all four seasons. In the summer time, we're going into that now, they still have snow – people are still snowboarding there until like August 1st or 2nd – skiing as well. But again, here’s an opportunity to connect to a whole different demographic that I have yet to really have a chance to get to.

I think that the most unique food markets to elevate the food right now are in markets where there aren’t huge saturation of other restaurants. 1, because there isn’t that much competition and 2, that means that there is probably a need for it right there. So getting to sort of pioneer and go into an area that there isn’t a lot of chef-driven sort of concepts in Mammoth and them wanting to bring that there, to me meant that there was a need for it. Their guests were asking for something different or maybe more and again they made that commitment to hospitality to provide that.

So, that’s when we were like, how do we create a concept that is appropriate for families, appropriate for a very transient sort of guest, but also please people that need fuel to go out and do all of these extreme sport activities. That’s when we were like, we’re Italian and our last name is Voltaggio, we haven’t really done an Italian American concept together, let’s use this as an opportunity to now study this and to do that cuisine together and expand on our repertoire and our portfolio of what we can offer moving forward. So, we dug deep and dove deep into the research. We have always made our own pastas and sauces, and pizza at various different opportunities, but never brought it all together in one restaurant concept.

Then we got to dig deep into even naming the restaurant. Vulcania actually means volcano. Mammoth sits in a volcano more or less. That mountain is a volcano. And the first ship that brought our family to the US was the Vulcania!

AM: Oh wow!

CHEF MV: Yeah, so Voltaggio’s that traveled from Italy to NY, came on a ship called the Vulcania. So, the whole thing just came together. You can never say that something is your favorite restaurant. I just love the restaurant, I love the location, I love our partners, and I think that being part of a destination like that, the restaurant itself becomes a destination too. That’s a pretty special thing!

AM: That’s insane and I love the story involved in that!

I also love the idea of Retro. I like that it is kind of feeding into that 80s/90s feel with fashion and entertainment and its confluence. Can you tell me more about the concept and what the vibe of this restaurant is?

CHEF MV: The goal – well 1, it was a very fast turnaround. We had to come up with a really strategic way to sort of redecorate or revamp a room if you will. When MGM came to us with the opportunity and as you mentioned, we already had a restaurant with them at MGM National Harbor and so my favorite thing about our partnership with MGM is the only reason we don’t do something is because we haven’t thought of it. Any idea that you have, they have the resources and the ability to bring it to life as long as it makes sense you know?

I look at that space and Charlie Palmer (Charlie Palmer Steak, Sky & Vine Rooftop Bar, Dry Creek Kitchen) is one of my mentors as well, how do we take this iconic space at the Mandalay Bay and how do we make it enough ours so that it doesn’t feel like what it was while not taking away from what it was. Meaning, Aureole which was one of the first restaurants in Vegas that really told the story of these chef partnerships.

So we approached it with, what if we like – we moved around a lot as kids – what if we treated it like we did as kids where our parents had us in a new house and we got to decorate our new room. That’s effectively what it is. We call restaurants the room – the dining room is the room. So, let’s go decorate our room. We started down this path of what that would look like and I always had this in my head. I used to work with this chef named Katsu-ya Uechi (Katsu-ya, The Izaka-ya by Katsu-ya, Kiwami) and we talked about a concept that would be retro modern meaning that you could start with retro dishes and modernize them a little bit. I remember having to call Katsu-ya and say, “hey, I know that we had this conversation together and I know that this was something that you were really big on and wanted to do one day. Is it ok if I sort of do this concept, but in a much different way than what we discussed?” We had both nerded out on this back in the day and this opportunity came up where I could bring it to life. He was like, “yeah, go for it. If anyone could do it, it’s you.” So my brother and I decided to noodle on the idea and using that as the foundation to build this whole concept on top of.

What if everything that was important to us in our childhood through our personal and professional careers, what if we could tell that story through a restaurant. So down to the white CorningWare pots with the blue flowers on the side of it, we’re serving food in that. To the décor, Keith Magruder, if you look up BakersSon on Instagram, he’s an artist that did a lot of the art in there. So there’s a lot of painted album covers that throw back and tribute to the music in the 80s and 90s. He did things like make 2 scale 3 dimensional water color paintings of Nintendos and Blockbuster Videos and he made these cool paintings of gummy bears. He did an Uno Table and these 3 dimensional donuts and things like that. So what we did was we went into this room and just like when we were kids, it was kind of like, I’m going to hang up my favorite poster on the wall and I’m going to put up a couple of tchotchkes in the space and it's going to be mine.

What we didn’t realize was going to happen is that all the creative people in the company that worked for the company got behind it in such a big way that everyone started to contribute to the process! Down to Tony Hawk sent us one of his skateboard decks and wrote, “Go Retro” on it so that we could hang it up inside the tower. It was just one of those things where it was like, you have to be so careful when you have an idea because you don’t know how fast it can go and how many people will embrace it and get behind it. Before you know it, you can wake up and have something as incredible as Retro.

The food, we have Pot Roast and Mac & Cheese. But our Mac & Cheese, we make the noodles ourselves, we make this cloud of cheesy sauce that sits on top of it that’s sort of feels like the sauce that would come in a package of Velveeta, but we’re making it from really good cheddar cheese, we’re making a bechamel, we’re emulsifying the cheese into it and aerating it with a whip cream siphon – we’re making our own Cheez Whiz more or less!

“Then we got to dig deep into even naming the restaurant. Vulcania actually means volcano. Mammoth sits in a volcano more or less. That mountain is a volcano. And the first ship that brought our family to the US was the Vulcania!”

— Chef Michael Voltaggio

AM: Oh my God! It’s the best Cheez Whiz ever though!

CHEF MV: Yeah! It’s like, how do we start with this idea and then turn it into something that can be appropriate in an elevated dining experience? We’ve got a lot of that sprinkled throughout the menu. We also have things that are comforting too.

It’s not just like kitschy or trying to do something for the sake of doing it. Our Caesar Salad is just a Caesar Salad, but then we serve it with a little bag of churros that we make out of Parmesan Cheese. Our Mozzarella Caprese is a piece of cheese that we dip in a Pomodoro skin that creates a skin of tomato on the outside of it so that it looks like a tomato, but it tastes like a tomato sauce and it’s on the outside of a piece of cheese.

AM: Oh wow! Earlier this week on your IG Stories, I want to say that you had an avocado, but it was a pit that looked like a gelee – what was that?

CHEF MV: So, we had a dish and once again, this was us reacting to guest feedback, we had a dish that I called back, we had a dish that I called Chips and Guacamole on the menu. So, we did this giant rice paper wafer and put a confit of avocado in the middle of it. But the problem was when it went out to the guests, they said, “well, that’s not Chips and Guacamole. I don’t know what that is.” I think that some chefs, their egos would not allow them to say, “ok, do I listen to the guests and do I make a change?” So, when I hear stuff like that and it’s consistent, I’m like, “ok, I need to change this dish!” It’s not living up to the guest’s expectations. So, then I was like, Avocado Toast, bread would be more appropriate to eat with this. I wonder how I could make this retro. I learned the technique of spherification from José Andrés. It was created by chefs, Ferran Adrià and Albert Adrià (Tickets, Enigma, Little Spain) back in El Bulli back in the early 90s. It’s not retro. We’re in 2023! Can I pay homage to it without saying, “oh that’s such a dated technique, that I can’t believe that you’re doing it.” It was such an important technique that it changed like, José, the Adrià Brothers, they made a global impact on how chefs looked at food. So for me, I was like, I think that I can make a black garlic purée and spherify that the way that I learned how to do it when I was working with José and put that in the middle of an avocado that I’m putting in the oven and put that on a plate and put a couple of other seasonings on it and put it with some really good crusty bread and serve it as an Avocado Toast.

AM: That looked so ridiculously good!

CHEF MV: But you know what’s so crazy? Some people today, like the next generation of people that are out eating in restaurants, they never saw spherification. Like let’s say that someone who is 19 or in their 20s or whatever, they missed that whole thing. We have this obsession with trends and we program our brains to say if it’s trendy, then eventually, it will go out of style. Therefore, you have to forget about it.

Where kale had its moment, like last year, or 2 or 3 years ago that the Kale Caesar Salad became so popular people were like it’s so popular, you can’t put it out because it is on everyone’s menu. Or like Pork Belly, it disappeared! Like Pork Belly was on every single menu and then all of a sudden, one day you woke up and you’re like, “where’s all the Pork Belly?” Every chef was cooking it, but I think that people got it to be trendy because they liked it and that’s what they wanted. We have this innate desire for change when change isn’t necessary. I think that spherification got trendier and then people were like, what’s the next cool thing? But then when we do that, we forget that the cool things that we have and that these chefs have sort of put forward to learn, we feel this pressure to not embrace it or to not do it anymore because now we have to create the next big thing.

AM: Yup!

CHEF MV: Why not just keep it around? So we brought that back and not only as a nod to the Avocado Toast, but a nod to the individuals that were behind that technique. I thought that it was so cool when we first learned it and I didn’t think that it needed to go anywhere.

AM: I love how you approach food like that. As someone who in addition to being the Co-Founder of Athleisure Mag is a fashion stylist and a designer, there are many times when I’m like, “yeah, this is a great look, we don’t need to lock it as a trend that has an expiration or pause around it. We can still use this.” I love that you’re talking about something that I fight about on the fashion side all the time.

CHEF MV: I think that there are a lot of similarities between fashion and food too! When you think about the sustainability aspect, when you think about again – in your world, and I think that that’s why I love fashion as much as I do. But now, even in buying my clothes, I go look for old things. Like, I don’t want the newest trendiest thing, I want the old trendy thing, why did it go away? Where did it go? I think that when you look at some of the most successful brands now, they’re the ones that can continue to just bring it back whether it’s recycled with an actual item or an idea, it’s that storytelling that I think that people actually gravitate towards.

AM: I totally agree! I always tell people it’s about going back to the archives!

CHEF MV: Yeah!

AM: There’s so many things that you can spring back from it. You can put a twist on it and do whatever. But the archives are the archives for a reason! They’re going to be here much longer than some of these other things that are going to be a flash in the pan.

CHEF MV: I feel like people can go shopping in their own closet. If you’ve saved stuff from 3 years ago that you haven’t worn and then all of a sudden, you’re like, “wait a second, I’m going to look back at that.” Maybe you got something as a gift that you would have never worn when they gave it to you and then you rediscovered it again in your closet and I think that any creative could recognize that with whatever kind of discipline that they have. Just go back into your closet and try something old.

“But now even in buying my clothes, I go look for old things. Like, I don’t want the newest trendiest thing, I want the old trendy thing, why did it go away? Where did it go? I think that when you look at some of the most successful brands now, they’re the ones that can continue to just bring it back whether it’s recycled with an actual item or an idea, it’s that storytelling that I think that people actually gravitate towards.”

— Chef Michael Voltaggio

AM: Exactly!

Since being on Top Chef, you have been on so many TV shows judging and guest hosting and even doing series, why did you want to add these into your portfolio?

CHEF MV: I think it’s because I don’t want to become complacent. I think that my biggest fear in life was going to be that I would get stuck doing the same job every single day. Although that’s great for some people, and it’s necessary to have those who are committed to that, it didn’t work for me. I never had the attention span to do just that. And so, as I get those opportunities, I think that it make me better for what I do. For instance, if I go and I have 4 days where I can work on this television show, after the 4 days are done, I’m excited to go back to my restaurant. Maybe in those 4 days while I was gone, I learned something while I was there that I could bring back to my restaurant. For me, again, it’s about learning. I’m learning. I get to do something that I would have never had the opportunity to do. When I started cooking, if you told me that I would be doing dozens of episodes of television a year or any television at all, I remember when I was doing some local television and how nervous I was. I was like, wait, I didn’t sleep and I was telling everyone and it was local news! I thought it was the coolest thing on the planet for me to able to get to do. Then, fast forward to now and I’m a show that can reach millions of people. So, not only did I see the opportunity, but I feel a sense of responsibility to use that platform the right way and I think that I just love the fact that I get to communicate with that many people at once. I think that it’s an opportunity for me to tell my story, but also to continue to contribute to this commitment of hospitality that I signed up for. I’m not just making people feel good, I genuinely do this because I love the fact that what I do that maybe I can make someone else smile or whatever. I know how that sounds, but I genuinely believe that! The fact that I do that and I get to call it work is so important!

AM: Well, I know that you always bring so much energy when I see you on different shows like Bobby’s Tripple Threat, we’ve had interviews with Chef Brooke Williamson (Playa Provisions, Top Chef Season 14 Winner, Tournament of Champions Season 1 Winner) a number of different times. When I saw that you were on there, I couldn’t wait to see what you would do. Or, if I see you on Guy’s Grocery Games – it’s really cool to see your point of view when you're doing all of these different things.

CHEF MV: Yeah, when you look at the competition side of cooking too and what I learned very quickly is that it’s a very different discipline. A lot of super talented chefs who are in restaurants struggle with the competition side of it, especially if there are a lot of different cameras and stuff around them. So again for me, I thought, if I could become good at that, then that’s another level of chef that I can become good at and I think that what’s interesting about that is that I do it so much that the first time I competed, I took it so seriously. I still do! I get so much anxiety every time that I’m about to go. But then I do it so much and I started to look at competition cooking like the sport of cooking.

AM: Yup!

CHEF MV: It really is and it’s not for me as much about entertaining and doing a demo of what you’re doing. It’s more so that people can watch it and cheer for their favorite athlete and I think that that's what culinary competition really is.

So now, we win some and we lose some. You have to learn from those losses and I think that those losses are the ones that I have learned the most from. I think that anyone that competes in any competitive setting would say the same thing. You have to experience those losses to then go back and say, how can I be better so that I can get more of those wins. I think that it became a personal obsession because I wanted to continue to learn and win! Because it really is a sport – it’s a sport!

AM: Are there any projects that you have coming up that you can share that we should keep an eye out for? I feel like you’re always doing something!

CHEF MV: One thing that I can say is that Season 2 of Tripple Threat will start airing in August! I think that that’s the next big thing that we’re excited about. Then it’s about just getting back to work with Bobby Flay (Amalfi, Bobby’s Burgers, Brasserie B), Brooke and Tiffany Derry (Roots Southern Table, Roots Chicken Shak, Top Chef Season 7 Fan Favorite). I think that there is more to that than what everyone has seen so far! I think that for me, that is really one of my favorite projects that we're doing right now. Myself, Brooke, and Tiffany - Bobby included, we’ve all become so close to one another through this project and I think that more of that – I want to be able to keep my knives sharp and my brain sharper. I think that the best opportunity for me to do that is growing my relationship with Live Nation, Bryan and I are really sort of excited about the amount of support that we’ve gotten from MGM with every project that we have in the works with them. I think that for now, honestly what I’d like to focus on is focusing on what I have going on. I think that right now is a good point to say that I am satisfied with everything that we have our hands around right now. Let’s just focus on doing the best job that we can at that and then maybe next year, pivot and start focusing on some other stuff. For now, I have a lot of responsibilities and I have a chance to make a lot of people happy and I’m going to focus on that!

AM: As someone who is so busy, how do you take time for yourself so that you can just reset?

CHEF MV: I mean, I think that you have to force it. I have a tendency to say yes to everything and I think that I grew up working more 7 day weeks then I did 5. I would say that I did that for a good part of my life. I wanted to do it, but I did it because I had to as well. I mean, I had 2 daughters when I was young and I remember when I was doing my apprenticeship, on my days off I was standing in a deer processing plant at a local butchers house processing meat and stuff to pay the bills you know? I think that my work ethic is something that is really important to me and it’s something that I don’t want to lose touch of. I think that it’s a super valuable asset, but at the same time, I’m allowing myself to do that, to take a couple of things and to just go do something. Like yesterday was my daughter’s birthday and it’s a little extreme, but my brother flew me here from Vegas, we were at our restaurant doing an event and I was like, “I need to get to my daughter, it’s her birthday.” She’s down here in medical school, she’s going to become a doctor.

AM: Oh wow!

CHEF MV: Not only is it like a Voltaggio going to college which is one thing! But a Voltaggio becoming a doctor is another! My other daughter is here as well and she’s like also doing her own thing and so when you have those moments to spend time with family, my brother flew my wife and I down here just to spend 2 days with my daughters here. I think that family time is so key!

AM: Your smile is so big right now!

CHEF MV: Well because I think that as much as I hate that I am going to say this, I really neglected my family for a long time because I had this path that I had to do these things so that I could be better for them. So now, I think that at this point in my life, as much as I provided for them, I think that I could be more present for them and that’s something that I am really trying to carve out time for.

AM: If we were invited to your house for brunch, what would be something that you would cook for us? I always love knowing what people’s brunch menus are.

CHEF MV: I mean as much as I hate to say it, I would have to have something with caviar on it because I think that, I don’t know, to me brunch is caviar. I think that that’s really weird to say, but when I worked, no one wanted to work brunch at the luxury hotel. If you got scheduled to work brunch, you were getting punished. I think that that was the first time that I tried caviar. Working brunch at The Greenbriar Hotel or at The Ritz Carlton or something like that and I was like, “hmm, I like this stuff.” Then when I was in charge of running things, there was Caviar Eggs Benedict, caviar this and caviar that! I just really liked it. There’s a restaurant that we have here in LA called Petrossian, you have one in NY as well.

AM: We literally lived around the corner from them!

CHEF MV: So, they do this Caviar Flatbread there and I had it once, I’ve had it a lot actually, and I’m going to go home and recreate my own version of this. Every time I have a brunch, I am going to do this. You can do this with smoked salmon like the Wolfgang Smoked Salmon Pizza that Wolfgang Puck makes. But you buy the flour tortillas, and you brush them with a little olive oil and season it with a little salt and bake those in the oven. You pull them out and you have a crispy flatbread.

So now, you can build this breakfast pizza on whatever you want on top of it. So, now you grab crème fraiche, capers, grab some chopped red onion, parsley, a little hard-boiled egg, and whether it’s smoked salmon or caviar, you cut it into pizza. It’s easy, it looks beautiful –

AM: Wow!

CHEF MV: You said wow, I only described it to you and you said wow! I used to get that a lot when I went to Petrossian for brunch and I would always order the Caviar Flatbread. So, a smoked salmon version or whatever, I just think that the idea of using a flour tortilla is something that everyone should have in their repertoire!

IG @mvoltaggio

PHOTOGRAPHY CREDITS | PG 16 - 27 CREATIVE DIRECTION Dominic Ciambrone, PHOTOGRAPHY Bryam Heredia, PHOTO COURTESY of SRGN Studios | PG 28 + 31 Food Network/Guy's Grocery Games | PG 32 - 35 Food Network/Bobby's Triple Threat |

Read the JUL ISSUE #91 of Athleisure Mag and see TRUE HOSPITALITY | Chef Michael Voltaggio in mag.

MAKING HAIRSTORY | CHAZ DEAN

We always like sitting down with those that trailblaze their industries by working in their vertical and creating innovations that change the way that we go about doing what we do. We caught up with Chaz Dean, Founder of WEN and Celebrity Hair Stylist & Colorist, and have been fans of his since we first met him and followed his story on BRAVO's Flipping Out with Jeff Lewis, and when he went onto QVC to sell his line of haircare products. He creates products that you'll find using for your hair as well as other parts of your body! In addition, he is focused on clean ingredients that ensure our bodies stay hydrated and are not tested on animals.

We wanted to find out more about how he got into the industry, how being multi-talented in an array of areas allowed him to converge his skill sets even more to optimize his work, how he made his Chaz Dean Studio distinctive and his latest launch of WEN's Pina Colada line.

ATHLEISURE MAG: When did you realize that you wanted to be a hairstylist?

CHAZ DEAN: Probably when I was 18 because I took photography all through high school and I was a photographer all through that, loved it! We moved to Arizona the week after I graduated from high school. I was still 17 at that point and so I took a commercial course in photography and I thought, I was moving back to California, because Arizona was not for me! It was too hot – way too hot, which is what we’re getting now but anyway!

I knew I was moving back to California, but again, I was only an 18 year old kid. I felt like I was this little fish in this huge pond and I thought that I was going to be eaten alive out here. I wanted more experience under my belt and because I was a fashion/beauty photographer, I wanted to learn how to do the hair and the makeup to create the look that was in my head. I didn’t want to have to tell the MUA here’s what I see and the hair stylist, here's what I see - the vision that I saw, I wanted to be able to create that! That was really important to me so I went to school for hair and all through beauty school, everyone knew, this was the kid that was going to graduate and go back to California that’s his dream! I was going to work at Vidal Sassoon, that was my dream in school at least. I was going to go to Los Angeles to work at Vidal Sassoon. That was my dream in school. It was the full picture, not compartments.

AM: Exactly.

What led to you wanting to open your own salon and what were your goals in doing that?

CD: It’s funny, when we were in beauty school, one of our assignments was, if you had your own salon, what would it look like? We all had to draw it out like architects to show what it would look like and the layout. So, I remember that being our exercise, but I had no idea how I drew it out, now. It would be interesting to know how did I actually plan this as an 18 year old kid? How did I do it then versus how it really is now? I don’t remember, but it’s not like I sought out that I was going to own my own salon. Many people do and they can’t wait to open their own. Mine wasn’t that way. I worked for another company and I worked for them. I started creating products for them which is how it happened.

I was a 19 year old kid who asked them, “how come you have your own haircare line, but you don’t have your own deep conditioner?” They didn’t. They would buy those hypro pacs at the beauty supply. I didn’t think that it made sense to have your own product line, but not your own deep conditioner. So they said if I wanted, they would set me up with a laboratory to help them create one. I had never done it and again, I was only 19, but it opened a door for me. I like to cook, I’m creative, I love art and all of those things. So of course I wanted to do that. I did and we launched it and it was called Reconstructor and it was amazing and everyone loved it and it worked great. A few months later they came up to me and said, we’re thinking of doing more of a natural product line and they wanted to know if I would be interested. I said I was, but I wanted to know what I would get out of it. Their answer to me was, “prove to us that you can do it first and then we’ll talk about that.” A young intimidated kid from the owner’s salon thought, “well didn’t I already do that with the Reconstructor?”

But I wanted to do it and I probably was afraid that if I asked, that they might say ok forget it. So I wanted to do it and I’m glad that I did. We did it and we launched a Primrose Shampoo because they wanted more of a natural product line. At the time, the only one that was out was Aveda. I had to do my research to know what I would do and what I would want to do. So I did Primrose Shampoo, Sage Conditioner, and Rosemary Conditioner which were the first 3 products of the line. I’m someone that if my name is on it, it’s on it and you’re not going to run my name through the mud. So they were someone that wanted instant gratification and they kept saying let’s go, let’s go, let’s go. I would tell them that since my name was on it, if I was going to do it, I would do it right. It took longer than what they wanted it to be, but in hindsight, it was pretty quick. We finally did it and launched it and that was the line that it is and that’s the fashion formula line which is the Big Sexy Hair concept. So it’s that line. I developed those 3 items and it became huge! So after we launched it, I asked them, what am I going to get for this? So they told me to meet them in their office on Tues. So I went and their offices were in Westwood and they slid a piece of paper across the table to me and remember it probably took me 9 months to launch it so when I first did it, I was so excited and thought, oh my gosh, I’m going to create a product line for them and a young naïve 19 year old kid thinks that maybe I will get 15% out of it. You have no idea. As the months went on without having any dialogue with them and we do this as people, I went down to 12% and 10% in my own head just because I knew how they were. So in my own head, I talked my value down without any dialogue to them and I think I did it as well because I didn’t want to be let down with what it actually ended up being.

AM: Well, yeah.

CD: I’m not joking, I probably went down to 5-7% in my own head. So I went and met with them and remember I went from my own head thinking 15% down to 5%. So they slid the paper across the table to me, I turned it over and I kind of get a little emotional every time I say this. They offered me a penny per bottle for every bottle manufactured. I’m like woah! So I mean nothing – my worth is nothing!

AM: Oh my!

CD: In my head and I get goose bumps every time I say it because I don’t talk about it often, but in my head, I’m thinking I put in all that work and all that passion – yes I learned from it, but you’re a big Goliath here and that’s pretty messed up! In my head I’m thinking, that 100 bottles will equal $1! As a kid that has no money, how am I every going to get to $1,000? It was insane! I wasn’t happy about it and we had dialogue and they were like, that’s it – take it or leave it. Wow, it was a stab in the back and I had no choice and I signed it. But in all honesty, I never even saw that and I never even saw anything from that. I did get a discount from them when I purchased the salon from them which I am jumping ahead of them a little bit. Because you asked me about the salon and it’s really important.

Knowing I was screwed over when I first created a product for them, then I got screwed over a second time, also knowing that I worked for them as I was a manager and they didn’t pay their managers anything. I would ask them to just give me minimum wage to show that what I was doing for them carried merit, weight, value, respect, and what not. Because you had to have mandatory meetings and to cancel out your clients or book out your clients. I was like, I’m losing money as a manager and you’re not even covering me on anything here. I would ask for minimum wage and I’m sorry, back then it was $3.65 – so essentially, I’m asking for $120 a week to show me that I mean something to you. So no there was nothing. I did it as long as I could until I felt that my clientele was suffering because of my managerial and I was managing a salon of 25 stylists and so forth. So I said that I couldn’t do it anymore and that was after all the other things that I was screwed over on. I resigned from management and I left the salon that I was at which was in Century City and I went up to their Bel Air location. When I did, I realized that everyone that was working there were ex-managers. I was a 20 year old kid and I went to a salon that was all ex-managers. They all seemed to go there and it was in one of the richest neighborhoods in California. When I would go there, there would be no music there, no coffee made, there was no vibe, no energy and I couldn’t do it because I’m the full picture! So, I took on management again even though I didn’t get paid for it. I couldn’t be in that environment so I had to manage it. It’s funny because it bounced back between me and one of the other managers when I was like, I’m done with it, then she would do it. We both knew we weren’t getting paid for it, but we did it because we cared about the environment.

When it came up that we heard news that they might be selling the salon, we were like, “what are we going to do?” So I start looking around and you’re in Bel Air, it’s way up there around nothing. I looked and I couldn’t find a place as I knew I wouldn’t be able to control the environment. I would have to fit in to whatever it is and did I see myself in that type of an environment? At one point, they offered it to me on whether I would want to buy it, but my first knee jerk reacting in my head was, "how am I going to do this after you f-ed me over how many times?” Now you want me to do this so that you can do it again? But after thinking about it I realized that for years there was a reason why that salon wasn’t successful because every time one of the ex-managers would leave to go open their own salon, you’re losing that built in clientele they had. New stylists would come in, but you’re not getting new people walking into the door because you’re in Bel Air, a multi-million dollar neighborhood but it’s a chain salon Carlton above the door. These women have pride, they’re not going to a chain salon. I would tell them for years, change the name to anything but Carlton and you will have successful stylists. But they’re not walking in that door because of the name that’s over it. Even though it works for you everywhere else, it does not in this neighborhood. I said it for years and I have goosebumps as I tell you this and tell you my story as I don’t usually relive this. Their ego is in the way and they will not change the name. So I thought, I can make this work. So I did do it and that’s what turned everything around. I had never intended to own a salon, it was never in my cards, I was just a busy hard worker and I worked from 9 in the morning until 11/midnight because I was just passionate about hair. Marysol has been my housekeeper for 25 years and she jokes with me and says, “he used to work hard.” I’m like, what do you mean, I have no time to breathe! But it’s a different kind of work but I would be at the salon for 12 and 14 hour days so I “used to work hard.” It’s a different kind of work, now it’s a business kind of work. The irony is that I did it and I didn’t have any money. I had nothing. So I painted the walls and it was when shabby chic was in and I took my roses and hung them upside down and I made it quaint and cute and welcoming because I didn’t have any money to do anything else. I hated the floors and I couldn’t do anything about that. I did an opening party with friends and I had a friend that was a singer who had an incredible voice and she sang and I had people in the neighborhood and from the very beginning it was busy busy busy. They lived in the neighborhood and they would walk by and they were shocked. They would ask me how I did this and I told them that for years, all you had to do was change that name! I called it Chaz Dean. No one knew who Chaz Dean was back then, it was Chaz Dean Salon and they didn’t know who. I changed it to Chaz Dean Salon and now people know who the hell Chaz Dean is!

AM: Absolutely!

CD: I did call it my own name because I wanted to be able to incorporate my name because of my own photography. I wasn’t just building a salon, I was building photography and hair. I wanted them to be able to know who is Chaz Dean. Does that make sense?

AM: It does!

At what point did you feel like that you had been making these products for other people and now that you wanted to do it for yourself since you also had the salon?

CD: The day that I opened my salon!

AM: That’s what I thought!

CD: Because when I worked for them, you had to sell shampoo, you had to sell their products and it was all that you could do. That’s the ironic part. May 1st in 1993, the day I bought the salon and opened my salon, I gave up lather and said that I didn’t have to do that anymore to sell shampoo. I created it for them but I had already realized before that that I used to do shampoo and conditioner twice a day, 14 times a week. When I would shampoo my scalp, it would get tight and it felt horrible and it would be all stripped and I knew it. Then the conditioner would just comb through it and for 2 hours a day, it would look ok in the middle of the day, but then it would get oily and what not. It was a vicious cycle and I knew that there had to be a better way! I had a lightbulb moment that the only reason that anybody uses shampoo is to clean their hair. So if I can clean my hair and not strip it, so that my clients color won’t go down the drain, because I had been mixing vegetable color in with shampoos, that’s how I knew that the culprit was shampoo. So I’m emptying bottles of shampoo and mixing in vegetable color and putting them back in and I’m doing the same with conditioner – emptying them and putting back in vegetable color. But I know the culprit is shampoo, so get rid of the damn shampoo! That was before I bought the salon, but when I owned the salon, I no longer had to do this song and dance anymore. I can do my thing and that’s what it was.

The irony is, I never bought my shampoo from them. I bought the products that I created for them, but I never bought shampoo from them again. I would mix the sage and rosemary together – 2 parts sage, 1 part rosemary. Sage is more moisturizing and rosemary is more stringent so mixing 2/3 and 1/3, it worked. At the beginning, I told them about it because I was excited and they didn’t want to hear about it. About a year or so later, they realized that I never bought shampoo and I said, “why because I only do conditioner.” They thought that I was weird and crazy and then all of a sudden, they realized that I was on to something and then they came in asking about what I did and I knew! I knew that they were going to steal my idea because I was just this tiny little kid! My stylist next to me started telling me and I told her not to tell them. I knew what they were up to and they were going to rip me off.

AM: That’s awful!

CD: I did it and that was my moment when I started creating. It was still 2 years after that. So for 2 years, I mixed there’s and then in 1995, is when I started to work with the lab. When the lab came to me, I was concerned about them ripping me off so I didn’t even tell them what I was creating! With the lab, I would just pretend that I was creating a shampoo otherwise they were going to know what I was doing. So with the lab, they would send me the shampoo, various conditioners of different versions. I would keep making changes to the conditioners and they would note that I hadn’t with the shampoos and I would tell them that that one was good and I didn’t need any other changes. I didn’t tell them. It wasn’t until I launched it because my thinking was being someone much smaller than the larger companies around me, I had to protect it as long as I could and I kept the secret until it was launched. Even when I launched it, I still felt like I would have to keep it a secret. But by then I had to talk about it because it was out there and I had a patent pending. So I felt like it was guarded until I launched it.

AM: I love that story and it’s such a shame.There is such a backstory going on and you’re literally learning on a twisty curve and it’s awful when you’re the little guy!

CD: I probably wouldn’t have been around if it hadn’t happened that way. I didn’t do it out of spite or resentment. But I did it out of, if I did that for you, imagine what I could do for myself! That’s my thing. With the knowledge that I had back then versus what I had when I did it for myself, I knew I could do so much better than that.

AM: We had the pleasure of attending your virtual launch for the Pina Colada collection that took place last month. The system is great – what’s your process when you’re deciding about the scents that you’re bringing forward, what are the different kinds of products, and it’s great that there is that flexibility and such an intention behind what you do in these items that they can work for your skin as well as for your hair.

CD: I have very few products that only have 1 use. I’d have to think about which ones those would be. Most of them spill over for hair, skin, everything. As far as the fragrances, I have a Blessings Collection as well. Right now, we’re working on Prosperity. When we did the Pina Colada, we started out with wanting pineapple and coconut, but then as we went the process it became more than that! It literally became Pina Colada. Having pineapple and coconut made sense because of the benefits of the clarifying and the astringent properties, exfoliating properties, and hydrating properties. I knew where I wanted to go with it. This is one that I am so proud of! It’s been out since the beginning of June.

AM: When we got the WEN mailer, we were a little hesitant because some scents can be overwhelming and it’s just too much!

CD: Oh yeah, sometimes it’s like candy and too sweet!

AM: Yeah!

CD: Mine are not like that.

AM: When you’re using it feels like you’re at a spa and I really enjoy the balance of the scent.

CD: That is my element and as someone who suffers from migraines, the fragrances that I create are very clean. I avoid those nasty harsh synthetics and the musk because it drives my migraines and they know that about me too. So yeah, when you think of it and again, I smell other ones and I can’t because it goes right there! I keep it really clean and that’s what differentiates me so much because I have done over 50 fragrances and I will tell people not to wear fragrances because it drives my migraines, but the fact that I can create these and it doesn’t do that to me is so amazing. Again, I’m not making a claim, but anyone that does get migraines, or you have a fear of them, try it at least. I don’t remember anyone who has told me that it triggers their migraines.

AM: That’s good to know. What is the relationship when people are looking at having great hair – the balance between wellness and your haircare routine? Because it’s not just about what you put on your body, but also what you put in your body right?

CD: Oh yes! It’s really important. I try to get people to understand that everything that goes and I never use this analogy, but it’s the gas that you put in your car is going to determine that as well! Everything that you put into your body is going to come out as well. If you put in cheap gas you’re going to see that and it’s going to take its toll. But, the same thing with us. What goes in is going to have to come out somewhere. Your pores, your hair, your nails, your skin – somewhere. It has to come out, it doesn’t stay in there in a vault. So, yeah, when people realize that, you can change so much by your diet. What you do topically, you’ll notice it much quicker and immediately versus what you put in may take you a little longer to see what’s going on.

I definitely connect the two as I’m vegan and it’s been almost 4 years. I was pescatarian from Sept of 2014-2019 for 5 years and then I gave that up because I felt like I was probably eating more plastic than probably fish. Also, because they are living beings and there was all of that. I’ve been vegan now for almost 4 years. September will mark the 4th year. In terms of eating meat or any of that stuff, I haven’t in 9 years as of September. All of that is important to me. When I launched my product line, I did so with no animal testing. There are no animal biproducts, it’s cruelty-free, we are recognized by the leaping bunny and I did that again working on the line in 95, launching it in 2000 – so it’s not a bandwagon that I jumped onto. I have always been that way. Now, everyone is doing it being vegan and cruelty-free and I’m like, “where were you 20 years ago?” I launched that way. I don’t want to be swept away under the rug because everyone is now, I have been that way ever since I created my products. It’s important to me as well.

I think this is important, when I had my infomercial, I stipulated that I wouldn’t allow them to sell in China because they require animal testing. They knew that that was part of the contract and that I would not allow them to do that. They wanted to obviously, but it’s not ok.

AM: You’re schedule must be insane with your 2 salons in LA and here in NY, your QVC business with the brand as well as the brand on it’s own. What is an average week like for you? I love that you’re just smiling right now.

CD: No, it’s just that before you and I talked, I was talking with my business manager who was telling me that I had to do this, this, and this. I’ve been shooting for the past 2 days and almost everything was that. I know there are things that I need to do because they are important. It’s not a joke, my LA PR team, we were supposed to have a call a few days ago and then the shoot happened and she was like, we still need to talk and I was like, "I know, but when?” It just is and it’s not a complaint. It doesn’t stop.

We did a documentary. A guy reached out to me during COVID and he wanted to do it about our billboards. During COVID, I hadn’t done photoshoots for it. So a year and a half into it, I reached out and apologized that I hadn’t done anything for it. When we finally did it last July, it was a long time that he was waiting for us to do shoots. He came out and did the footage and what not, filmed it, asked me questions and did the interview and all of that. Just yesterday during our shoot, we happened to talk about it and our billboards for next year for Fall, Winter, Spring and Summer and what that will look like and what we want to do. We try to shoot the whole year. So we’re going to do our shoot and do a behind the scenes with our video guy where we’ll talk about what we’re doing, who we are, what it means, etc. The billboards have been out for at least 15 years and I need to figure out when the first ones went up because I really don’t remember honestly. Having said that, we talked about it and they said we haven’t heard from him and it’s been almost a year ago now. So we’re talking about what we’re going to do with behind the scenes and interactions with everyone involved with my team. I have the first sample of it today and in there it reminded me because he asked me this as well – and I said that there is something in me that’s afraid that if I took a vacation or time off, if I took a pause or a stop to it, I might not pick it back up again because I know what it entails. I always say that I feel like I am on this merry-go-round and if I get off, I don’t know if I am getting back on. So I’m afraid to put a pin or a pause in it. You’d think that that was what happened during COVID, but I got busier with Zooms and this. For people that got those breaks and what not, I didn’t!

AM: We had no break!

CD: I thought that I would and I’d have time to clean out my closet, my garage, etc. None of that happened! I didn’t get free time which is insane. Things got busier because people knew that Chaz was available. When I was behind the chair before, they would have to stand there and wait for me because they couldn’t get to me. As soon as COVID happened, everyone could get to me and it happened. Now I’m on these Zoom things in the salon here on Saturdays because the rest is taken up with all of this. In NY, I’m in the salon 5 days a week which is what I was used to during normalcy because I’m able to there as I’m out of this if that makes sense.

There’s no 2 days that are the same. I’m juggling. Today I’m trying to fit together meetings in – where are we going to fit it? Ask this one if they can stay 15 mins later, we’ll meet with this one after – it is what it is. Even during COVID, when I look at my life pre-COVID, even today, I don’t know how I did it. We were traveling every month to QVC sometimes twice a month. A team of 20+ going there. I look at it now and wonder how did we do that during 2019? I don’t know how and I know we did it for 16 years at that time. But I look at it and wonder how I lived that life before COVID and I don't know how and I don't even know how to get back to that! I don’t think that we ever will. So when you asked me that question, I lived it. How did we do all that we did? I don’t know.

Ever since COVID, the team that used to go doesn’t want to do that anymore. Everything changed.

AM: Everything changed! That’s very true!

What do you want your legacy to be in this industry?

CD: It’s so funny that you ask that. If you say Vidal Sassoon, Oribe, or what not – you know who or what they are. I want it to be that this guy changed the way that globally people thought about the way they cleanse their hair. I don’t feel like I have hit that yet and I don’t know why or what it will take to hit that. There was no such thing as cleansing conditioner when I did it. People thought that I was insane and crazy and said, “what do you mean that I’m not going to be able to use shampoo?” I’d tell them to trust me and that I promised that it would work. You do a week, 2 weeks, then 3 weeks. I’m on day 2, but still I’m 30 years that I haven’t had lather touch my hair, face, body, or skin. I would not have all this hair on my head if I continued to use shampoo. I’d probably have half this amount and I’m not joking because of the toll it takes on your scalp and your hair. So I’d really like to leave behind the recognition – I really would, that he really had a movement that changed things. It’s the same version of the person who created shampoo, I’m the guy who invented cleaning conditioner. I don’t think that it’s hit because everyone has copied it and it’s not the same. There are people who say they use cleansing conditioners and I ask them if it’s Wen and they say, “no, but it’s all the same.” And I say no – I had that message 30+ years ago and there are people on the bandwagon, but it was delivered to me. I didn’t understand what it was when I opened a salon, I didn’t plan on it. I stepped into that role of giving up lather, I didn’t know what it would mean, but I knew I was on a journey. So I would like it if I was known as that guy who gave up lather and created cleansing conditioner. It has been worldwide.

We did an event last night and sometimes people don’t realize it’s they me until we have the gift bags and they’ll say, oh my God, Wen – that’s you! So they connect it that way – you get what I mean! They’re like, your Flipping Out Guy or QVC guy. There are times that people don’t realize and they will tell me that they love Wen and that they love Chaz and then they’ll realize it’s me! It’s bizarre, it happens, and it’s crazy.

I know how hard I have worked for it and I would like it to be when it’s all said and done that there is a legacy behind it. I was passionate about it and I did it for her, him, the customer. Anyone that knows me, if I go anywhere, like last night, it was an event for pre Comic-Con and I was giving advice. There was a woman who was there who had all hair pieces and what not and her testimonial was amazing. She had been using it for 15 years or more and whatever industry her hair extensions come from, they all use it because it prolongs them. When you use shampoo on them, you’re buying another one, and another one, and another one – they’re getting trashed. So to hear her testimonial was amaz ing. How did I change her life, help her life, build her confidence? There are people who have been born and have never used lather in their lives since this has been out for 22 years. I have a goddaughter who is 23 and lather has never touched her hair – things like that, they have never had to experience shampoo because Wen was there. I’d like to have the weight of what it actually means and not just the story of the cleansing conditioner but how it touched people’s lives, built their confidence and all of those elements are why I do what I do. It’s a confidence booster!

IG @chazdean

PHOTOGRAPHY COURTESY | Chaz Dean

Read the JUL ISSUE #91 of Athleisure Mag and see MAKING HAIRSTORY | Chaz Dean in mag.

THE BACHELORETTE S.20 E.9 | HOW DOES CHARITY'S JOURNEY END?

PHOTO CREDITS | ABC The Bachelorette/Craig Sjodin

We are back to the cliffhanger of Aaron and Charity Lawson on tonight’s finale of ABC’s The Bachelorette! Last week we got to hear from the guys during the Men Tell All. This love show of course has Jesse Palmer taking charge of the 3 hour show tonight! In Fiji, Aaron lets Charity know that he is still here for her and wants her to know that he has not forgotten about her and he still feels the same. She tells him that he can stay so that they can hang out and get to know one another. We also know that she is in love with Joey and Dotun so this is definitely going to be a hectic time for her. She wants to take some time with her and acknowledges that she regretted sending him home. After a great date that didn’t involve a Fantasy Suites aspect, she gets ready to see them for the next rose ceremony.

The guys see Aaron arrive and are surprised but maintain their cool. Charity lets them know that Xavier was sent home and then Aaron arrived. Joey gets the first rose and before she announces the second, she asks Aaron to come with her and she thanks him for being there and although she had regrets letting him go previously, she’s glad he came back, but time was not on their side. She sends Aaron home. She comes back to the men, lets them know that Aaron was sent home and tells them that she will stay true to the process and who she is. She also gives a rose to Dotun as well. We’re down to our final 2.

Back in the studio we learn that Aaron will be on Bachelor in Paradise which we’re sure he’ll enjoy and of course, we’re trying to figure out why Peter’s mom, Barb is in the audience, who will be The Bachelor, and any news on The Golden Bachelor which premieres on Sept 29th!

Her family is in Fiji and her mom, dad, and sister will be able to meet both men. She lets them know that she is in love with both men - which her mom is not happy about as she feels that she needs to be decisive. Joey is up first and arrives ready to meet them.

Joey has a 1-on-1 conversation with his sister and Joey asks her how does the family feel about an interracial relationship. She lets him know that it’s about Charity being with the best person. Joey talks with her mom and has nothing but amazing things to say about her. The family enjoyed being around Joey, so we see them as a great fit for one another.

The family gets to meet Dotun and Charity’s sister lets her know that she can already see Joey as her brother-in-law. Although Dotun had great conversations with her family, Charity’s sister lets her know that Joey is the one that gives her the glow - which we agree with! It seems like her family likes Joey more than Dotun and Charity is frustrated to not get advice from them in the way that she wants it.

So she moves on to her dates with each men and she knows that she was unable to get the clarity that she was looking for. She’s not sure who she will pick at the moment. Her final date with Joey allows them to get to dig deeper and to find out what her family thought about him. Joey has a gift for her, his poem for her from their time in New Orleans when they were on their date.

We come back to the island with Charity for her final date with Dotun. We know that she’s torn as they both seem to be great men for her. They talk about how he felt about meeting her family. He lets her know that they wanted to give them a glimpse of who he is as a person. He was able to show the kind of love that he had for her with them. He creates a treasure hunt that is connected to moments and memories that they shared on their various dates. Even Dotun feels that elements of this date were heavy and that he is concerned. We also know that Charity has been conflicted.

It’s the big day and what the season has been leading up to! Who’s proposal will she accept and what happens after? Neil Lane who we always enjoy seeing, is there to help them men as they select the engagement ring that they will present to her. She makes her way to wear the proposals will take place and gets to connect with Jesse.

We see Joey approach and he begins to tell her how he feels about her. He begins to get down on one knee and she stops him before he gets into position. She tells him how much she feels how he feels about her and how she likes him and she lets him know that she found love deeper with someone else! She admits to being in love with him, while being in a deeper love with someone else. Their love story ends.

Joey lets the audience know that he hadn’t seen this exchange and he blacked out of most of it. Charity comes out on the stage as Joey is sitting with Jesse. They haven’t talked since the breakup. The love, respect, and appreciation that they have for one another is so evident. It’s nice to see that there isn’t any hostility.

We’re back with Charity in Fiji and she says that she is love with Dotun and that this is the love story that she knows will bring her the most happiness. He arrives and makes his way to her. Dotun shares how much he loves her and how she makes him feel. She also lets him know how much he has meant to her and how one conversation can change everything. She tells him that she can see him as a husband and to have her future with his. He asks her to marry him and she says yes! Of course, he receives the final rose!

Back in the studio, Charity and Dotun come out together as we transition into After the Final Rose. Both families are sitting together and we’re still wondering how much Charity’s mom has warmed up to him as she was clearly Team Joey. Now that they’re able to be in public together, they’re excited about being able to live their lives and to begin creating what they want for their futures. Jesse gives them a pre honeymoon trip to Greece. She’s also going to be on Dancing with the Stars and Dotun shares that news with her. Definitely a great night for them with surprises - but what else will we learn before the night is over?

Joey is the newest The Bachelor! We’ll be right there tweeting along during his season which will be amazing to see his journey. Throughout the night Jesse talked with women who could potentially be on The Bachelor and Leah from Hawaii will be one of the contestants on his season. Jesse gave her a card (not a date card), and she can’t open it right now and she has to wait until she steps into the mansion on night one.

Thanks for those that tweeted along or shared their The Bachelorette thoughts with us this season! Each night during this season, we tweeted about The Bachelorette and you chatted along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what took place!

Each week we let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.

We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!

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THE BACHELORETTE CHOSE

DOTUN

JOEY

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THE BACHELOR CONTESTANTS

AARON B. 29 - San Diego, CA

AARON S. 33 - San Diego, CA

ADRIAN 33 - North Hills, CA

BRAYDEN 24 - San Diego, CA

CALEB A. 29 - Ann Arbor, MI

CALEB B. 24 - Orlando, FL

CHRIS S. 27 - White Plains, NY

DOTUN 30 - Brooklyn, NY

JAMES 28 - Chicago, IL

JOE 30 - San Francisco, CA

JOEY 27 - Koloa, HI

JOHN B. 27 - NY, NY

JOHN HENRY S. 30 - Virginia Beach, VA

JOSH 28 - Bethlehem, PA

KALEB K 26 - Norcross, GA

KHALID 28 - Dearborn, MI

MICHAEL 29 - South Holland, IL

NICK 31 - Bayonne, NJ

PETER 33 - NY, NY

SEAN 25 - Tampa, FL

SPENCER 32 - Moorpark, CA

TANNER 30 - Pittsburgh, PA

TAYLOR 32 - Beaver Creek, OH

WARWICK 27 - Nashville, TN

XAVIER 27 - Carrboro, NC

Read the latest issue of Athleisure Mag.

THE BACHELORETTE S.20 E.8 | THE MEN TELL ALL

PHOTO CREDITS | ABC The Bachelorette/Craig Sjodin

On tonight’s episode of ABC’s The Bachelorette, we’re going into the Men Tell All and I know that there are a number of things that we’re going to get cleared up! we are in Fiji and there will be overnights with the remaining men! We also know that we have a bit of a cliffhanger from last week’s episode with Charity Lawson. Of course, Jesse Palmer will fill us in on anything that he thinks we may have missed. We take in a recap of the season and we’re reminded of some of the men that bothered us who are back on that stage.

Of course there is significant time that is spent on Brayden as the men push back on many of the antics that he did while he was on her season. They also talk about the drama that most of us wouldn’t know about with Peter who was sent home first. First up in the hot seat, Brayden of course! They dig into his experience and he will be on Bachelor in Paradise. He also gifted Jesse a pair of earrings for him to try out.

Next up in the hot seat is Xavier. The audience is not embracing him and even Jesse is a bit dry with him. Charity comes out and he comes back to the hot seat to talk about what took place in Fiji. Charity lets him know that what he said didn’t give her any indication that he would not cheat on her. She even explains that she didn’t like that he said he loved her when she walked him to the car after everything that he had told her. He gives her a knitted rose.

We lighten the moment with some bloopers which is always so much fun! Previous OG The Bachelorette’s pop onto the couch to give their support to her. Desiree, Trista, and DeAnna provide their insights. Trista is celebrating her 20th anniversary with Ryan who she is still with, DeAnna is single again and putting herself first, and Trista is a younger OG who is navigating her relationship as well.

We finally got to meet The Golden Bachelor, Gerry Turner. He shared his story, the death of his wife Toni that he loved, his daughters, and more! His sense of humor and how he seems so genuine in this process, we know that we’re going to enjoy seeing him finding his next love. It seems like we will see his journey next month AND we know that Jesse will be taking notes as well.

The Bachelorette Finale is next week! Even Jesse said that he couldn’t keep up with what was going on and he was there! We get a sneak peek on what we can expect as she decides between Aaron, Dotun, and Joey. Mama Lawson is there with her to assist, to a point. Thankfully, it’s a 3 hour finale that will be live.

Each night during this season, we will tweet about The Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.

We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!

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WHO WE’LL SEE on THE BACHELORETTE FINALE

AARON (Copy)

DOTUN (Copy)

JOEY (Copy)

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THE BACHELOR CONTESTANTS

AARON B. 29 - San Diego, CA (Copy)

AARON S. 33 - San Diego, CA (Copy)

ADRIAN 33 - North Hills, CA (Copy)

BRAYDEN 24 - San Diego, CA (Copy)

CALEB A. 29 - Ann Arbor, MI (Copy)

CALEB B. 24 - Orlando, FL (Copy)

CHRIS S. 27 - White Plains, NY (Copy)

DOTUN 30 - Brooklyn, NY (Copy)

JAMES 28 - Chicago, IL (Copy)

JOE 30 - San Francisco, CA (Copy)

JOEY 27 - Koloa, HI (Copy)

JOHN B. 27 - NY, NY (Copy)

JOHN HENRY S. 30 - Virginia Beach, VA (Copy)

JOSH 28 - Bethlehem, PA (Copy)

KALEB K 26 - Norcross, GA (Copy)

KHALID 28 - Dearborn, MI (Copy)

MICHAEL 29 - South Holland, IL (Copy)

NICK 31 - Bayonne, NJ (Copy)

PETER 33 - NY, NY (Copy)

SEAN 25 - Tampa, FL (Copy)

SPENCER 32 - Moorpark, CA (Copy)

TANNER 30 - Pittsburgh, PA (Copy)

TAYLOR 32 - Beaver Creek, OH (Copy)

WARWICK 27 - Nashville, TN (Copy)

XAVIER 27 - Carrboro, NC (Copy)

Read the latest issue of Athleisure Mag.

THE BACHELORETTE S.20 E.7 | ONTO FIJI + THE OVERNIGHTS

PHOTO CREDITS | ABC The Bachelorette/Craig Sjodin

On tonight’s episode of ABC’s The Bachelorette, we are in Fiji and there will be overnights with the remaining men! Charity Lawson catches us up on what took place last week as well as what we can expect in tonight’s episode! She’s pleasead that Dotun, Joey and Xavier are here for her and have told her that they are falling in love with her as well.

We’re starting off with Dotun who we love his family and how generous they were with Charity. Joey acknowledges that his Hometowns with her didn’t end in the best way as she was crying when she left him. Xavier shares that his fear of committing to a person has been greatly reduced now that he has met her and he’s looking forward to continuing with her. Jesse Palmer sits down with Charity and lets her know that Fiji looks great on her and listens to her on how she has been feeling.

We also see that Aaron is on his way to go back to Fiji as he wants to be back with her and feels he needs to talk with her. We’re not surprised about this at all.

Xavier gets the first date and meets her on the beach. We learn that there are over 300 islands that comprise Fiji and their date will have them on an island on their own. They get to learn about the culture and ceremonial procedures of Fiji and they are both dressed in attire that is indicative of the people. They continue to talk after these activities since Charity is all about getting clarity from everyone tonight. They continue on with their date with dinner. Charity feels that she needs to truly understand Xavier’s views on having a life with her and how they will continue if engaged. After chatting, he lets her know that he was unfaithful in the past, but wanted to let her know. Whatever grace she was trying to give him, you can feel her retreat and she even gets up to think about it.

She reminds us that she dealt with this for 6 years with her ex and he explains that he did cheat multiple times with his ex 2 years into their relationship! Charity has such a level of grace that she continues to question to find out more. It’s a raw conversation and she continues to try to make paths that they can go forward - it’s painful to watch. She tells him that by having this card and to give it to him, she needs to know where he’s at. He says his heart is there, but his mind isn’t. She doesn’t give him the fantasy suite card and sends his home. It was a brutal watch, but Charity put herself first. We know that she’s shaken after this!

Joey’s date is next and he’s waiting for her in a lush landscape. She arrives with a dune buggy and they begin their date. Although the buggy ends up not working, they walk to the waterfall and she enjoys that they’re having a good time. Joey brings up that he knows his Hometown didn’t go as expected and she responds that although she had a great time as well as great conversations, it was talking with his uncle that gave her pause. Since he mentioned that Joey was not being his true self, she wanted to know what that meant. Joey explains that he was surprised that his uncle appeared at the tennis center and in an effort to make sure that she was comfortable and things went well, that got in the way of him being the way he would normally be. It seems that Charity accepts this answer and they continue to get closer.

Their date continues to dinner and they can continue to chat with one another so that they can know more about one another. He says he sometimes gets concerned that people fall in love with the idea of him where he has self-doubt and he’s not always confident and with great energy. He’s being very vulnerable with him about who he is and lets her know that he is falling in love with her. Charity loves hearing this from him and she says that she is in love with him. She presents him with the Fantasy Suites card and they take it. They have a great night and wake up together in the morning.

Dotun is getting ready to meet Charity. Their date is on the water as they make the most of a stunning day. Charity acknowledges that she doesn’t want to keep looking for what could be wrong with him - she’s just going to have a good time! They sit down and continue to chat and she compliments him on how she loved being with his family and how she loved praying with his mom. Dotun also shares that he didn’t really watch the show so he wasn’t aware what would happen at the end of it. But even when he found out, he was happy about it. While chatting with other viewers, they reminded us that he was nominated to be on the cast and signed on 2 weeks before the show started taping, so it’s totally possible that he didn’t know a lot about it. Just like we like the idea of her Joey, we have felt the same with Dotun.Their date continues to dinner and he says that he knows that their date is like a fairy tale. He lets her know that he is in love with her and she shares this with him as well! They continue onto their Fantasy Suites together. We see them waking up with one another and we know that they have a great connection.

Aaron arrives at the hotel asking for her at the front desk, but without a room number, they can’t disclose that information. He starts looking for her on the property and finds her by the pool. She is truly surprised that

Charity’s Gave Roses To | X

Charity sent home | Xavier,

Each night during this season, we will tweet about The Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.

We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!

---

WHO CONTINUED AFTER OVERNIGHTS

AARON

DOTUN

JOEY

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THE BACHELOR CONTESTANTS

AARON B. 29 - San Diego, CA

AARON S. 33 - San Diego, CA

ADRIAN 33 - North Hills, CA

BRAYDEN 24 - San Diego, CA

CALEB A. 29 - Ann Arbor, MI

CALEB B. 24 - Orlando, FL

CHRIS S. 27 - White Plains, NY

DOTUN 30 - Brooklyn, NY

JAMES 28 - Chicago, IL

JOE 30 - San Francisco, CA

JOEY 27 - Koloa, HI

JOHN B. 27 - NY, NY

JOHN HENRY S. 30 - Virginia Beach, VA

JOSH 28 - Bethlehem, PA

KALEB K 26 - Norcross, GA

KHALID 28 - Dearborn, MI

MICHAEL 29 - South Holland, IL

NICK 31 - Bayonne, NJ

PETER 33 - NY, NY

SEAN 25 - Tampa, FL

SPENCER 32 - Moorpark, CA

TANNER 30 - Pittsburgh, PA

TAYLOR 32 - Beaver Creek, OH

WARWICK 27 - Nashville, TN

XAVIER 27 - Carrboro, NC

Read the latest issue of Athleisure Mag.

THE BACHELORETTE S.20 E.6 | IT'S TIME FOR HOMETOWNS

PHOTO CREDITS | ABC The Bachelorette/Craig Sjodin

On tonight’s episode of ABC’s The Bachelorette, we are in Hometowns! It’s favorite part of the season and we can’t wait to see how the families react to Charity Lawson! She starts out with Aaron and his family in Houston. They all have a lovely meal with one another. Aaron’s mother enjoys talking with her and asks her, “would you marry him if he asks?” She says that she wouldn’t be able to say yes at this point. We know this as she has a strong connection, but over the past few weeks, it’s been a bit of a disconnect. He even tells her that although he hasn’t said love, he feels that they are on the path to continue to work on this.

They continue their date by heading out to the football field to have a few appetizers and drinks and they connect with one another. He lets her know that he is falling in love with her and gifts her a letterman’s jacket as well. She says that she feels like they are back on track.

Next, Joey and Charity are in Pennsylvania. They kick off their date by Joey teaching her how to play tennis. Uncle Joe swings by ready to play tennis and we learn that he is very close to his nephew. Apparently Uncle Joe was Joey’s coach in tennis and you can tell. Uncle Joe feels that something is off with Joey although he can’t put his finger on it.

She heads to his family and they give her a warm welcome. His sister pulls her aside to get to know more about her. She lets his sister know that she is falling in love with him. Uncle Joe lets her know that he thinks that she’s a nice girl, but he feels that Joey has a tendency to be what he feels others want him to be. She is confused as she feels he has always been authentic. Initially, she had planned on telling him that she was falling in love with him; however, she doesn’t. He feels something is off.

Xavier meets Charity in his hometown of Cleveland. She’s looking forward to seeing him, but she still feels that there are elements about him that remind her of her ex that didn’t make her a priority. He takes her to a yarn store to kick off his date and he introduces her to his knitting friends as they’re taking a class together. She feels more connected and they continue to talk over coffee. After their solo date, she meets his family. She has a great conversation with his sister and mother and it seems like she enjoys what she is hearing as she gets to see them through their eyes. When Xavier’s dad chats with him, we get to hear more about his process in terms of where he’s at with her.

For her final Hometown, she is in Fresno with Dotun and she looks forward to having time with him as well as meeting his family. His parents won’t be there as they got to Nigeria every year for 4-6 weeks. But even though the timing didn’t work out, she’ll still meet his brothers and sisters. She also meets his grandmother and just when they’re sitting down to eat, his parents arrive! She gets along with them and they end their date riding away in a classic car to a drive in movie theater to see elements of who they are prior to meeting.

All the Hometowns have finished and she catches up with Jesse Palmer. We always love how he’s like a big brother with the listening ear which really allows conversation to flow freely with him. She knows 2 people will be hurt tonight at the rose ceremony, she says that she will be 1 of the 2.

Jesse meets the men at a private air hanger and gets feedback from them to see how they feel about everything. Regardless, this has been a great group of guys (plus or minus others who have already been eliminated). She feels awful that the person who she sends home, won’t see it coming and she knows how that feels as it happened to her.

She gives a rose to Dotun and Xavier. Now it’s between Joey and Aaron! The final rose is given to Joey.

Charity’s Gave Roses To | Dotun, Joey, and Xavier.

Charity sent home | Aaron

Each night during this season, we will tweet about The Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.

We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!

---

WHO CONTINUED AFTER HOMETOWNS

DOTUN

JOEY

XAVIER

---

THE BACHELOR CONTESTANTS

AARON B. 29 - San Diego, CA

AARON S. 33 - San Diego, CA

ADRIAN 33 - North Hills, CA

BRAYDEN 24 - San Diego, CA

CALEB A. 29 - Ann Arbor, MI

CALEB B. 24 - Orlando, FL

CHRIS S. 27 - White Plains, NY

DOTUN 30 - Brooklyn, NY

JAMES 28 - Chicago, IL

JOE 30 - San Francisco, CA

JOEY 27 - Koloa, HI

JOHN B. 27 - NY, NY

JOHN HENRY S. 30 - Virginia Beach, VA

JOSH 28 - Bethlehem, PA

KALEB K 26 - Norcross, GA

KHALID 28 - Dearborn, MI

MICHAEL 29 - South Holland, IL

NICK 31 - Bayonne, NJ

PETER 33 - NY, NY

SEAN 25 - Tampa, FL

SPENCER 32 - Moorpark, CA

TANNER 30 - Pittsburgh, PA

TAYLOR 32 - Beaver Creek, OH

WARWICK 27 - Nashville, TN

XAVIER 27 - Carrboro, NC

Read the latest issue of Athleisure Mag.

WHERE'S THE LINE | SEPIDEH MOAFI

This month we caught up with Sepideh Moafi who embodies her characters and really makes us see the world through her eyes and the storylines that they are involved in where it's thrillers such as USA's Falling Water, dramas that include HBO's The Deuce and Showtime's The L Word: Generation Q, and shows that look at our relationship with technology and who has the power to use them in our lives in her latest limited series, FX Class of '09!

You can currently binge the entire season of 8 episodes now on Hulu which looks at a group of FBI agents as we see them going through the academy in the past, in their present day in their career and in the future. We wanted to know more about how Sepideh came to being an actor, how she approaches her roles, and her thoughts on the paradigm between technology and humans intervention and those who decide how this is instituted.

ATHLEISURE MAG: When did you realize you wanted to be an actor?

SEPIDEH MOAFI: I think I was about 23. I graduated from San Francisco Conservatory of Music as a Vocal Performance major at 21 and had started my career as an opera singer. While opera was (and still is) my first passion and finding my voice as a singer completely changed my life, I was becoming more and more curious about theater and exploring the full potential of characters without having to worry about hitting that high C, for example. I enrolled in a straight acting class with Bobby Weinapple in San Francisco (he taught an acting for singers class that I had taken at the conservatory) and he said I had “it”, whatever “it” means. I decided to audition for some plays and started booking roles like Juliet in Romeo & Juliet and Luisa in The Fantasticks, so I decided to apply to grad school on a whim and ended up getting a full scholarship plus grants to UC Irvine’s MFA Acting program. So I went.

AM: I have been a fan of your work from Notorious, Falling Water, The Deuce, The L Word: Generation Q, and currently The Class of 09! You always play characters that are dynamic and continue to reveal themselves in various ways. What are you looking for when you decide that you want to play a character?

SM: Thank you for your kind words. I think the reasons for taking on a part have changed for me throughout the years. I was more character driven before, now I think I’m more story driven. At first I was just so eager to do anything I could get my hands on. I even loved getting to play characters who seemed pretty two dimensional on the page because that meant I got to find the things that many people may overlook or miss and bring all of the complexity and nuance and heart to these characters and make them feel like full, multi dimensional human beings. Taking on any character allows you to gain insight and empathy for a range of personality types — people that are similar to you, people who think completely different from you — you get to explore a variety of career paths and life choices that maybe you’ve never imagined before. Acting is a beautiful way to explore humanity and empathy, and I feel so lucky to be able to learn and grow so much from my work.

I fortunately haven’t had to deal with typecasting; most of the characters I’ve played both on stage and screen are completely different from one another and their racial backgrounds aren’t necessarily specified. I remember having a long conversation with Remi Aubuchon (24, Stargate Universe, Silo), the show runner for Falling Water after I got cast. He gave me the choice to change my character’s last name (Alex Simms) to an Iranian last name if I felt compelled. I thought about this deeply. Representation is so important, but I kept asking myself if it would be more impactful to change her name to say, Alex Mohammadi or keep it as Alex Simms. I spoke to friends who encouraged me to change the name to a Persian last name, but my mom's words echoed those in my gut. She said I should keep it as it because we need to be able to separate our judgements and assumptions about who a person is, their background and what they look like based on their name. So I kept her name Alex Simms.

Something that has changed is that the more political I’ve become and the more humanitarian work I’ve done throughout the last decade, the more important it has become for me to be part of projects that I feel align with my politics and core belief system. We need healthy, accurate stories and representation of women, the LGBTQIA+ community, people from the SWANA (Southwest Asian and North African) region, and all marginalized communities but not with a superficial, checkbox approach to diversity. My face on screen makes a statement whether I like it or not, so I’d rather take control of that to make statements I can get behind. It’s important that whatever project I decide to do doesn’t play into toxic narratives about marginalized people and doesn’t veer from the kinds of stories and representation I want to support and think we need more of.

AM: How do you approach getting into character to bring their authenticity forward?

SM: I think different characters require diff kinds of preparation. For example, for Lauren McCauley in Black Bird, I spent a good two months doing research by reading, listening to podcasts, watching documentaries, reviewing documents from the real life case, speaking to various FBI agents on a regular basis, and reading the script every day. I quickly discovered that there’s no way in hell I could be an FBI agent in real life (I find it too difficult to control my emotions!), so the extensive research helped me acquire the confidence I needed to step into her shoes. Dennis Lehane’s (The Wire, Boardwalk Empire, Bloodline) brilliant script gave me everything I needed to play her, the research just helped me gain the confidence I needed in order to embody her truthfully. For Gigi in The L Word: Generation Q, I did speak to a few of my real estate agent buddies to gain some insight into her day to day work life, but that was kind of the extent of the research. I think every character prep is different. I remember doing so much prep work for Niki in The Killing of Two Lovers but once I got to set with our director Robert Machoian (Mother Mother, Strong Enough, The Foundry) and opposite actors Clayne Crawford (CSI, 24, Graceland), Chris Coy (The Deuce, The Peripheral, Accused) and the kids, I felt like all that prep went out the window. One could argue the prep was there as my foundation but I honestly felt like I was in a trance for the entirety of that shoot. The energy on set was abundant and infectious; we were like animals in the jungle playing with abandon. No matter what, I always start with the words in the script and my gut response to them. From there, I identify the tone, the world in which the character lives (their socioeconomic status, their relationship to their ethnicity and background, their gender, etc.) and that usually informs what type of work and research is needed. My only goal is to give all of myself to every role. If by the end of a film or show or play there’s still something in the tank, I haven’t done my job.

AM: What drew you to want to be involved in Class of '09 and what do you think about the past, present and future format of the show?

SM: There are a number of reasons why I was drawn to this show. The character being able to explore the breadth of anyone’s life over the span of multiple decades is a fascinating, eye and heart opening endeavor. This character, Hour, specifically being from a family that had to flee Iran felt resonant to me and her constant grappling with the dilemma of identity and belonging. The themes of the show — exploring AI, technology, surveillance, the fragility of humanity, and this dance between security and liberty. And lastly the cast, I felt very lucky to be able to have this unique experience with some of my favorite actors and human beings. We formed life long bonds (we’re still constantly texting on our group text!)

AM: We've been watching this every week and really enjoy seeing how everyone is connected with one another and how they evolve over various periods of time. What are the takeaways that you want viewers to walk away with after watching this series?

SM: Class of ‘09 is a limited series so the story is contained within eight episodes. But I hope this encourages the audience to probe at these deeper questions around the nature of security, surveillance, and willingly or unwillingly living in a technocracy. Benjamin Franklin, one of the founding fathers, said “Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety.” We are seeing increasing manifestations of major technological companies abusing their power with impunity and stealing our identities for profit. We’ve seen fuller expressions of this abuse in countries like China, Russia, Israel. We must always remember that our elected officials work for us and we cannot forget that it is our job to hold our elected officials and these major corporations accountable so that we don’t continue on this fast track towards a surveillance state.

AM: Are there upcoming projects that you're working on that you would like to share that we should keep an eye out for?

SM: Yes! There’s a film coming out called I’ll Be Right There with Edie Falco (The Sopranos, Impeachment: American Crime Story, Avatar: the Way of Water), Jeannie Berlin (The Night Of, Succession, The Fablemans), and Bradley Whitford (The West Wing, The Handmaids Tale, Get Out). I actually had the chance to work with Edie on one of my first jobs after getting my MFA. I booked a guest star role on Nurse Jackie a couple of months out of school and I flipped out because Edie was one of the reasons I decided to pursue acting. I remember telling myself to wait until the end of the episode with her to confess how big of a fan I was. I lasted about three hours before I exploded into tears and gushed about how much I loved and admired her. I felt like I totally humiliated myself but she was (and still is) one of the most gracious, humble, down to earth actors I’ve ever met. I’m part of an HBO Max animated series called Scavengers Reign coming out later this year too. I’ve wanted to be part of an animated project my entire life so this was one of those moments where the kid in me couldn’t believe it. Aside from that, there are a couple of other projects I’m developing, but I start work on a film called Wild Berries which will actually be my first Persian language speaking film, opposite award-winning Iranian actor Shahab Hosseini (The Salesman, Residents of Nowhere, Nargesi). It’s pretty much a two-hander so I’m very excited to dive into this world with Shahab and our director Soudabeh Moradian (Polaris, The Amber Thief, In Between).

IG @sepidehmoafi

PHOTOGRAPHY COURTESY | PG 98 + 101 9LIST STORI3S, PG 128 + PG 131 FX/Class of 09

Read the JUN ISSUE #90 of Athleisure Mag and see WHERE’S THE LINE | SEPIDEH MOAFI in mag.

HYDRATION IS KEY | SAMUEL ARNOLD

One of our favorite series that we can't wait to see come back later this year for it's latest season is Netflix's Emily in Paris! We love the idea of leaving the US to work and live in Paris, navigating a job that you're great at but doing it in a place whose culture and customs are different than what you've grown up with!

When Emily Cooper (Lily Collins), comes to Paris she learns how to think on her feet in her personal and professional life and along the way we see how her colleagues interact with her. One of her Parisian co-workers is Julien, played by Samuel Arnold. We know that he too is a rising star who wants to make a name for himself and we see how he grows to accept Lily. We caught up with Samuel to find out how he approaches acting projects, Emily in Paris, the importance of hydration and his ambassadorship with Jovē.

ATHLEISURE MAG: You have worked in television and in film, what are you looking for when you're deciding on attaching yourself to a project/role?

SAMUEL ARNOLD: When starting a project I hope to be surrounded by passionate people who are in love with storytelling. I hope to be challenged by having to play a complex tri-dimensional character and I hope to have enough space to create and say what I have to say through my acting.

AM: Emily in Paris is an amazing show from the storyline to the fashion, and of course Paris, it's a binge-able treat. What drew you to the series?

SA: When I was asked to audition, I knew it was going to be something big when I heard Darren Star (Younger, Sex and the City series and movies, And Just Like That) and Lily Colins (90210, The Blind Side, Curb Your Enthusiasm) were the names attached to it. They are both the best at what they do and I want to work with people like that. And of course, I discovered Julien and I was dying to play this character after I read the script.

AM: Julien is such an interesting character that has been great to watch as he navigates his career and relationships with others. How do you approach playing him as he is that friend that you definitely want in your group of friends who will always keep it real with you?

SA: I have a very physical approach when it comes to playing Julien. Obviously I am enormously influenced by the wardrobe. It gives so much to the character, but also I found that dancing was working for me. So I’ve been dancing the character to life for three seasons now.

AM: We can't wait for the next season which will drop this year. What are you excited about that you can share with us?

SA: I’m like everyone else when it comes to season 4. I have no idea what they have in store for us and I quite like that. I trust Darren and the writers to create something exciting and amazing like they’ve been doing so far. I can’t wait to see what’s next for Julien.

AM: The cast of this show is incredible! What are some of your biggest takeaways from being part of this show?

SA: Meeting all those beautiful and talented human beings was the best thing that happened to me on this show. We’re like family now. And we see each other as much as we can in between shoots.

AM: At Athleisure Mag, we believe in hydration as it's essential! You are the first brand ambassador of Jovē, which was announced at the Cannes Film Festival this year. Why is hydration important to you and what is the synergy between you and the alkaline brand?

SA: I used to be a professional dancer, and now I’m an actor. So my body has always been my main instrument. And to keep that instrument healthy and ready to go, proper hydration is one of the top things you can do. This partnership with Jovē comes at a moment in my life where I'm getting back to the gym and getting into a more healthy diet, so Jovē has been the perfect companion for the actor that I am.

AM: What does Deep Hydration mean to you?

SA: Deep Hydration is not only about quenching your thirst but it’s about hydrating every single cell in your body. Not only do you feel better on the inside and out, but Jovē is clinically shown to support skin and cellular health, supporting healthy hair, skin, nails and bones.

AM: Jovē has launched their Let Your Skin Do The Talking campaign, which focuses on skin health. Can you tell me about this and what will you do to amplify that message?

SA: Jovē’s Let Your Skin Do The Talking™ campaign amplifies the voice of what healthy skin would ask for — deep hydration at the skin and cellular level. My goal as a Jovē ambassador is to amplify this message and introduce Jovē all over the world as I travel because a high-quality product like Jovē deserves international success.

AM: How important is your personal well-being/self-care to you and what do you do to achieve that?

SA: As an actor, my main instrument is my body and it made so much sense for me to partner with Jovē, who hydrates and supports my instrument in a healthy way. It feels good to promote something that you love and believe in.

AM: You're an ambassador of Or Bleue which focuses on providing drinkable water to underserved communities. Why is being involved in this organization so important to you?

SA: Water is such a basic need, it blows my mind that some people don’t have access to it. I have it on tap and it’s easy to take it for granted. I want to make the world a better place and for me, it starts with drinkable water for everyone.

AM: Are there upcoming projects that you have that we should keep an eye out for?

SA: I shot a movie last winter in Canada where I played a character very different from Julien. I can’t say more about it but keep an eye out for it.

IG @superssama

PHOTOGRAPHY COURTESY | PG 102 + 103 9LIST STORI3S Netflix/Emily in Paris | PG 107 Jovē |

Read the JUN ISSUE #90 of Athleisure Mag and see HYDRATION IS KEY | SAMUEL ARNOLD in mag.

THE BACHELORETTE S.20 E.5 | TAKING IT TO THE NEXT LEVEL

PHOTO CREDITS | ABC The Bachelorette/Craig Sjodin

On tonight’s episode of ABC’s The Bachelorette, we are in New Orleans and the guys talk about how important it is this week since Hometowns are next week! The 6 guys chat with one another to talk about how they want more time with her and Aaron lets us know that he has lived in NOLA for the last 7 years. Charity Lawson swings by where they are having drinks and she chats with them and invites Joey on a 1-on-1 date. The guys feel the gravity of the week ahead and want to make sure that it’s nothing but good times ahead so that they can get to know more about her and to generate that spark!

Their date takes them through the city on a horse drawn carriage as well as the sites and the sounds of the city! It’s so easy between the two of them and Joey has always been our front-runner for who would go to Hometowns! As they settle down to dinner, both want to know more before she meets his parents. She lets him know that there are factors and things to navigate as an interracial couple. He explains that he is willing to experience it and won’t know until he goes through it, but he’s there. He also says how his parents would be crazy not to love her. We’re so cheering for these two! Of course, he gets the date night rose! He tells her that he is falling in love with her and is happy to continue down this road with her.

Back at the hotel, the remaining men are about to receive the group date card! Everyone would rather not be on the group card. Sean and Tanner are on a date card for a 2-on-1. They’re heading to the bayou where she can get clarity. We know that one of these guys will be going home. Sean is really upset and is definitely spiraling.

The 2-on-1 has to be the most uncomfortable date that you can be on! Between the two, we’re hoping for Tanner, but both guys seem to be great! She states the obvious that the 2-on-1 is not the most ideal and the bayou captain also says that this is a tough situation. It’s a crazy date experience but it’s nice that both men are being cool as there have been previous versions of this date have been downright hostile. They cruise the bayou and even have a crawfish lunch together. She lets them know that they all need to get ready for their dinner together and Sean makes sure that he lets her know that he is here for her with a few kisses. It’s definitely tough to have 2 different personality types on the same date. It’ll be interesting to see how Tanner will make himself known.

A table for 3 where Charity outlines the importance of clarity at this point. She toasts them and lets Tanner know that she wants to have time with Sean first. He lets her know about his family and how he is going through this journey even if he should get crushed - he’s willing to take risks. Tanner takes time to think about how he will talk with her and to bring himself forward so that he can be seen.

Tanner tells her that he is focused on protecting his peace as he has been hurt before. But he knows it’s important for him to bring those walls down so that he can connect with someone. Tanner is another person that we have liked from the beginning as well!

Back at the hotel, the date card arrives with Dotun getting a 1-on-1 for sunrise. Aaron is upset that he’s not getting a 1-on-1.

Back at the 2-on-1, Charity knows that she needs to make the right decision and she’s not sure which way she will go. She decides that she will not give out a rose. She wants to give more time, but we can see that Sean is upset that a decision wasn’t made.

The next day, Charity is at the Crescent City Classic where she will run with Dotun (and others) for this marathon. She brought outfits so that they could be dressed for the occasion. This is such a cute date as they have a whole race to walk and talk as they run through the city.

Both men from the 2-on-1 date debrief on how it was. The fact that there wasn’t a rose scares both of them. We can definitely understand the pressure of what this means around Hometowns. Sean says that he feels insecure about his place and the fact that there are a number of guys who have had 2 1-on-1 dates when he has never had that opportunity. After the race, they take time to continue to talk (throughout the date, it seems that they enjoyed cocktails and bites - that’s a race that we can get behind for sure). Dotun is another one that we could see being at Hometowns as well. He’s looking forward to having dinner with her so that he can share more about what he feels.

Dotun and Charity continue to the dinner portion of their date. They talk about their needs and he lets her know that he is falling in love with her. Of course, he gets a rose, she’s coming to his Hometown!

The next card arrives and Aaron, Xavier, Tanner and Sean are on the date card for a group date. Sean provides the stats and analyzes what this means. But he’s pretty upset and he didn’t know that Dotun had a rose, and of course he walks in with it on his chest. Clearly Sean is going to be really upset and even Xavier points it out.

Sean decides that he wants to talk with Charity. He lets her know how he felt about not getting a rose. He lets her know that he wants to bring her to his family and that he needs that validation. He lets her know that he is in the process of falling in love with her. She lets him know that he has always shown who he is, but she lets him know that in looking at it all - she has connections that are stronger. He tells her that if he has 1-on-1 time, they can get there. She says that with the time that is available, she doesn’t feel that they can get there and she knows it’s not what he wants to hear. With that, she sends Sean home. We can appreciate that he put it all on the line, but we never saw him going to Hometowns.

Now it’s time for the group date with the remaining men - Tanner, Xavier and Aaron. Two roses will be given on this date and by default, letting them know that they will be going to Hometowns. Everyone is looking at the 2 roses on the table, but she lets them know that she wants to make sure that the decisions are the ones that are best for her. She pulls Aaron aside so that they can chat with one another. She also takes time with Tanner as well as Xavier. Each man shares information that is personal to them as well as making a connection with her. In Xavier’s date, he wants to let her know who he is fully. He tells her that it scares him to think of channeling himself fully committed to one person. He lets her know that he has never done it before and he wants to do it once and to do it right. He wants to get engaged and married, but he’s trying to see if it’s with her and if he can fall in love with her. He thinks that he can get there if she is the one.

After speaking with the men on this group date, she gives one of the roses to Aaron and she walks him out as she makes her final decision between Tanner and Xavier. She chooses again to not give out the last rose and lets the men know that she will see them at the rose ceremony.

Charity swings by Tanner’s room to talk with him as he has been so open with her about what Hometowns will be like. She wants to let him know in person that she is not giving him the rose and she feels awful that they will not be able to continue to their journey. Tanner is a nice guy and it’s a shame that they will not be able to continue. He says that it is hard for him for this to happen to him and he feels that she deserves the world and that he is special.

Xavier arrives and he sees the rose sitting in front of him on the platter. She lets him know that it has been a tough week and that she has been on the fence about a lot of things and has had to trust her gut. She lets him know that she sent Tanner home and that even though there is one more rose, she doesn’t have to give it out. She wants to give it to him and she wants to learn more about him. He accepts the rose and he seems really happy. She wants to meet his family so that she can learn more and she feels that only time can tell. We’re looking forward to Hometowns next week!

Charity’s Hometown Roses | Aaron, Dotun, Joey, and Xavier.

Charity sent home | Sean and Tanner

Each night during this season, we will tweet about The Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.

We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!

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WHO WE WANT TO SEE GO TO HOMETOWNS

AARON

DOTUN

JOEY

XAVIER

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THE BACHELOR CONTESTANTS

AARON B. 29 - San Diego, CA

AARON S. 33 - San Diego, CA

ADRIAN 33 - North Hills, CA

BRAYDEN 24 - San Diego, CA

CALEB A. 29 - Ann Arbor, MI

CALEB B. 24 - Orlando, FL

CHRIS S. 27 - White Plains, NY

DOTUN 30 - Brooklyn, NY

JAMES 28 - Chicago, IL

JOE 30 - San Francisco, CA

JOEY 27 - Koloa, HI

JOHN B. 27 - NY, NY

JOHN HENRY S. 30 - Virginia Beach, VA

JOSH 28 - Bethlehem, PA

KALEB K 26 - Norcross, GA

KHALID 28 - Dearborn, MI

MICHAEL 29 - South Holland, IL

NICK 31 - Bayonne, NJ

PETER 33 - NY, NY

SEAN 25 - Tampa, FL

SPENCER 32 - Moorpark, CA

TANNER 30 - Pittsburgh, PA

TAYLOR 32 - Beaver Creek, OH

WARWICK 27 - Nashville, TN

XAVIER 27 - Carrboro, NC

Read the latest issue of Athleisure Mag.

END OF AN ERA | SARAH BOLGER

One of our shows that we can't wait to watch is FX's Mayans MC which is a spin-off of Sons of Anarchy! This series focuses on the Mayans biker club, the Galindo Cartel, complicated relationships that are generated in a number of ways and fighting to stay together by any means necessary!

We sat down with Sarah Bolger to talk about being part of this cast, the series finale, her character Emily Galindo, what she learned about being part of this show, what we can expect for the final season, about relationships that were established between cast and crew, and upcoming projects!

If you have not watched the previous seasons or have missed some of the episodes of this season, spoiler alert, we will be talking about plot points that include the previous seasons as well as up to episode 3 of this season. Catch up on Hulu and watch each week on FX.

ATHLEISURE MAG: What was the moment that you realized that you wanted to be an actor?

SARAH BOLGER: Oh my God, so I started acting – well, to answer your question, I don’t remember! I started acting when I was 5!

AM: Oh my God!

SB: My first feature film was a little Irish/UK co-pro film called, A Love Divided. That’s when I was 6 years old. That’s when we filmed it! But I will say that around the age of 13/14/15, when high school becomes more important and when it becomes a thing where one says, that one must be in school – one must pay attention – one must not miss class – it became really apparent to me that I missed acting. Like, this is every child. No child wants to be in school I’m sure; however, for me, it literally was a thing where I’ve never felt more at home in a place, than on a film set. That still remains true to this day as sort of woo woo as that sounds! It’s so true and it’s just one of those things that I have always felt really comfortable with and that I have always felt really confidant in. I have always felt that something about it was just the right place for me. So yeah, it was early on as mad as that sounds!

AM: We love hearing that and we love that even in doing it such a younger age, you were able to reconnect with it again which is awesome!

SB: Yeah, thankfully, I have been able to do a bunch of little parts back in the early days and then I did a film when I was around 10 that ended up bringing me to LA because it got nominated for a couple of fun things and proudly, that project was something that was really beloved and it was so interesting. I can look back on that today and it’s one of the few things, it was called In America, it’s one of the few things that I can actually rewatch because I’m so young in it! I don’t remember it and it’s a different person than me!

AM: You have been in some of my favorite shows from The Tudors, Once Upon a Time, Agent Carter, Counterpart and obviously, Mayans MC, what do you look for when you’re deciding on whether you’re going to audition for a role?

SB: I know when Mayans came along, there was a history of a couple of roles where I was playing a princess if I am going to be honest. I remember loving how opposite Mayans was to any of the worlds that I had been able to portray or to live in before artistically and I thought, this fascinates me. Not only in that the predecessor show was so amazing, it was more of that, “ok, this is just a world of violence and gangs and California, and modern day and family and culture! It’s just so wonderful and exciting and important – with Mayans in particular, it just felt so different than any other show that I was able to do before. Specifically, I didn’t have to wear a corset which I thought was great!

AM: That was a relief!

SB: Yeah, my ribs took a break, you know?

AM: Exactly!

You said that what attracted you to playing Emily. How do you approach playing her?

SB: Well I think that what’s so beautiful about having 5 seasons of a show is that every season, I have to approach her a little differently, because she has grown like I have grown! We all change and I’m not saying that we change so drastically year to year, but in circumstances to which Emily has lived in, being part of the Cartel which is stressful, I can only imagine how it is so stressful! It’s stressful to act in – not only to be in real life! Things like that and her having a child. These things that I personally as Sarah have not been something that I have experienced – it was just a lot to her that I felt that I had to do my research on and really learn her and change her as her circumstances changed as the stakes got higher. As it got higher and the show progressed, it got really clear that Emily was a person that was very dependent on changing herself to fit into whatever circumstance that was. Whether it was her ex-love, using people as crutches, whether it was hiding behind organizations, or her husband – I think that what happened with Emily which was so cool to be able to do is to remove herself from that sturdy position that she had put herself in and it kind of made her very wobbly and made her make a lot of mistakes and made her very unsteady and very uncertain. That’s kind of very cool and very human – very very human.

AM: How do you feel that she’s kind of connected between two very different characters – between EZ (JD Pardo) and Miguel (Danny Pino). How do you feel that she perceives that balance that she is always having to walk between the two because she’s inextricably tied to them constantly?

SB: Totally and well said! I think that for Emily it is the balancing act of secrecy and lies. She has this person, EZ, who is her childhood crush, who is the love of her life potentially, who by the way she knows that she can never be with. He’s progressed in an avenue of his life where she can no longer catch him. She has progressed to an avenue in her life that he couldn’t fit into. So it’s not like there is this long lost yearning for what could be.

I think that when it comes to EZ, Emily reverts to childhood, reverts to help me, she reverts to “I need you,” save me – she reverts to these things that happens to younger loves.

With Miguel, if people were to ask me if I think that she loved him, I think that she beyond loved him. I think that without him, she wouldn’t have Cristόbal (Obadiah and Benjamin Abel), her child and as much as she fears him or hates him, there is a constant and truthful admiration maybe for him, for the love that they shared in that pocket of time that gave them their family. It gave her hope, it gave her security, and that gave her a future.

I think that between the two, it’s like fragmented love. Emily has almost no lover for herself because she keeps part of her love for EZ and she keeps part of this love for Miguel, but really, she is lost in and of herself. So I think that if you were asking me, she is in between these two people, but it’s tearing her apart!

AM: Right!

SB: It’s only ruining her, it doesn’t ruin the other two.

AM: It’s so interesting to watch and we see your face and we see all the emotions!

SB: She’s just so sad!

AM: Last week’s episode was just oh my gosh – this is awful!

SB: I know! Are you up to episode 3?

AM: Yes, yes!

SB: I had to check ha!

AM: I mean on one level, they’re on the swing set together and they’re saying so much, but neither can go back because too much has been done!

SB: No! There is no going back for either of them. I know that I’m definitely pulling from history here in terms of the Emily and EZ story. Even though their story is very different, they have kind of had a little bit of a mirror life. They both had this trajectory of escapism, escaping their history, escaping their family, being together, going to college, getting degrees, getting jobs, and they were both crumped by EZ’s prison sentence. In truth, it sentenced them both to a life that they didn’t intend to lead. That’s not necessarily talked about because Emily – that’s not something that she has on her shoulders all the time. But me as Sarah looking from a distance, I’m looking at the show thinking that their actual trajectories are very very similar. They both have had to dig down and they feel that they are almost left with no choices right? Whether it’s the cartel of the MC, it’s these things that they had no intention of ever being involved in, but now they are so deeply involved in that the only way out is down!

AM: Yeah, it’s just heartbreaking because the puzzle pieces can’t fit.

SB: Right and of course, who knows how they will end, but I just know that for me, the storyline for me has not been about her trying to get back to EZ, but actually just having Emily get back to herself.

AM: Absolutely.

We’ve watched Emily do this over the past 5 seasons. For those readers that may need a bit of a refresher and to catch up, where did we leave Emily in season 4 and where are we picking her back up again this season?

SB: At the end of season 4, Emily had removed herself from her husband, had gone on the run, had taken – sort of kidnapped Cristόbal, her son, as it was and with the aid of her sister, was able to escape and with the help of her knowledge of certain criminal behavior, she was able to get a passport with a different name. She was able to steal Miguel’s additional cash and sort of go on the run and hide from him and people were convinced that Miguel had died, but she was never convinced of that. She took a job working in a restaurant, just so she could send money back to her sister and her child just to feed them. I think that the point of season 4 for Emily was that any life was so much better, even if it was a dingy apartment with cockroaches, it was so much better than that castle which was just a prison. She had been on the run and the final episode of season 4 is Miguel finding Cristόbal – killing – well we don’t know who necessarily kills her sister in terms of which hand, but the organization kills her sister and Emily being asked maniacally by Miguel to return home and that all is forgiven, and that they need to be a family again. Emily is without choice, she’s without options, without funds and without her child – so there was no other choice for her, but to return back to really just be close to her kid again.

AM: In looking at the 3rd episode of this season, it was really interesting because it’s looking at the complicated nature or relationships. Not just between Emily and EZ, Emily and Miguel, but more importantly you have Filipe and Miguel – there’s this whole crazy thing going on!

SB: I know! He has this whole thing for brothers.

AM: It’s crazy because at the end of the day, you ask yourself where does Cristόbal hang in the balance on all of this? It’s such a big family network, but it’s not a known family network yet – so it’s a lot of plot twists. What can you tell us about what we can expect as we continue to watch this season as I know you can’t really give spoilers, but what should we be looking out for?

SB: I think that family has always been a really big theme of the show. It’s been an important theme whether it’s the blood you come from or the blood you create. It tears us, it humanizes us, and humbles us and I think that knowing how important family is, I feel that this will be an important story developing from that, but also I think that even for Emily, I wonder if Emily ever gets all of that information and what would that do to her and her family? I guess we will see.

AM: We will see!

SB: We will see!

AM: What have you enjoyed the most about playing the part and also being part of this cast? What’s the biggest takeaway that you’re going to have once this show completely wraps?

SB: That day, my last day on set – I know that the end of a job is emotional for everyone. You’ve literally spent 16 hours a day, 5 days a week and mostly at midnight with this community and with this crew, and with this cast! They know when you didn’t sleep, they know if you have a headache, they know that the rain is miserable and we’re all soaked together or the heat is crazy and we’re all overheated together. There’s so much that you share and there is so much by osmosis that they learn about you and that you learn about them. There is just this element of the familiar – every day you’re like, “don’t worry, I’ll see you next year.”

Episode 10 wrapped and you’re like, we’ll get another season. There wasn’t that this year. Not being able to say, “hopefully, I’ll see you in 4 months,” was really gut wrenching for me. For both, our cast and our crew. I mean this so sincerely, our cast is insanely talented, but we have the best crew in the world! From the camera department to the AD, to the transpo unit, to costume – they work so hard! Again, we spend so much time together! I won’t have that tomorrow, I won’t have that next year. It makes me so sad because they were a huge part of my life for the last 6 years! It’s 5 seasons but it’s 6 annual years.

AM: Yeah, that’s a long time! It’s a significant chunk.

SB: Oh my God, I feel like, you know – we find ourselves in our mid to late 20’s – that’s when I started the show! I grew up there! I have become a woman who’s paid attention to taxes through the show!

AM: Facts!

Do you have any upcoming projects that we should keep an eye out for?

SB: You know, there’s a show that I am attached to and it’s called Rematch that is all secret except that I know that that piece of information has been released. It’s about Garry Kasparov who is a famous chess player and that’s the blurb that has been released so that’s all that one can say and hopefully that will be released sometime very soon. But that’s very excited and I really enjoyed filming that in Budapest.

IG @sarahbolger

PHOTOGRAPHY CREDITS | PG 156, 158, 161 + PG 176/179 63MIX ROUTIN3S FX/Mayans MC

Read the JUN ISSUE #90 of Athleisure Mag and see END OF AN ERA | Sarah Bolger in mag.

THE SAGA CONTINUES | JORDANA BREWSTER

The latest Fast and Furious movie is out now! Fast X along with its spin-offs have taken us around the world to see amazing cars, maneuvers, and interesting storylines! We have watched Jordana Brewster throughout these movies and had the chance to talk with her about becoming an actress, being part of this franchise that shows no signs of stopping, what we can look forward to in this movie, another movie that released this month and how as a mom she incorporates post-game routines with her children who are active in sports!

ATHLEISURE MAG: What was the moment when you realized that you wanted to be an actor?

JORDANA BREWSTER: I grew up in Brazil watching soap operas and so I realized that at the age of 9 years old, I really really wanted to be an actor as a career.

AM: We’ve enjoyed seeing you throughout the Fast & Furious franchise. What attracted you to this show?

JB: I loved the role of Mia, I felt that she was really strong and had a really specific point of view. I also loved the culture of street racing. I thought it was – we weren’t necessarily the good guys, we weren’t necessarily the bad guys either so I was intrigued with that culture and that sort of grey area that we were exploring.

AM: Did you think that you would still be part of this franchise after all of these years and why have continued to be involved?

JB: Never! I thought it was going to be a really fun summer job because I was in college when we started shooting Fast and it came out over the summer. So I thought that it would be a fun summer gig. Never did I think that it would go over 22 years and 10 movies!

AM: You play Mia Toretto, can you tell us about her and why you enjoy playing her?

JB: I love her strength. What attracted me was her strength and that is what I love exploring now. But now, I love the physicality of it. I love the fight scenes, I love training for the fight scenes, I love the stunts, it’s challenging because I want to be able to prove to everyone that I can do it.

AM: What can you tell us about Fast X for those that have yet to see this film?

JB: For those of you that haven’t seen it, I think that Jason Momoa (Game of Thrones, Aquaman franchise, Dune: Part One) is a fun and interesting villain that almost makes it so hard to hate him. He’s sociopathic and to see that in a Fast and Furious movie, was really fun.

AM: What do you want to see in future Fast and Furious films?

JB: I would love to see a female spin-off with Helen Mirren (Catherine the Great, 1923, The Good Liar), Nathalie Emmanuel (Game of Thrones, Die Hart, Maze Runner: The Death Cure), Charlize Theron (Mad Max: Fury Road, Atomic Blonde, Bombshell), Brie Larson (Captain Marvel, Avengers franchise, Lessons in Chemistry), and Michelle Rodriguez (Machete, Avatar, Dungeons & Dragons: Honor Among Thieves)! That would be so much fun and I think that there are so many strong female actresses in the franchise now that it would be awesome to have a female spin-off.

AM: You have another movie that’s out, Simulant, tell us about this movie and why you wanted to be part of it?

JB: I think that now with the headlines of AI and how far we have come now with Artificial Intelligence, Simulant will resonate with audiences because I play this widow, Faye who brings her husband back as a robot and has to grapple with what that means. I think that that possibility is not too far in our future. I think that audiences will love Simulant and I had a really fun time filming it! It’s also directed by a female director, April Mullen (Imposters, DC's Legends of Tomorrow, The 100) who’s super super talented.

AM: When you’re not on set, you’re on the field with your kids! What do they play and what is it like getting them prepped and your post-game routine for them?

JB: So my kids, they’re very very active. They love playing football, lacrosse, Jiu Jitsu, soccer – there’s not really a sport that they don’t like. So there are tons of uniforms and tons of sweat so they get really really stinky. What I have learned that has really helped me in their routine is Lysol Laundry Sanitizer and what I have also realized is that it is the bacteria that makes the clothes so so stinky. Luckily, Lysol kills 99.9% of that so I just add that to my routine and they come out smelling fresh and clean and ready to play again.

AM: Tell us about Lysol’s Labs Tour.

JB: I will be visiting NY in about a month and I will do the Lysol Labs Tour and we are going to teach people how to use the Lysol Sanitizer and how to add it to their step. I think that it’s going to really streamline a lot for moms and it’s really going to help them. I think that the kids are going to be grateful too because they are no longer going to be stinky.

IG @jordanabrewster

PHOTOGRAPHY COURTESY | PG 136 Peter Mountain/Universal Pictures | PG 138 Lysol |

Read the JUN ISSUE #90 of Athleisure Mag and see THE SAGA CONTINUES | Jordana Brewster in mag.

THE BACHELORETTE S.20 E.4 | SEEKING CLARITY

PHOTO CREDITS | ABC The Bachelorette/Craig Sjodin

On tonight’s episode of ABC’s The Bachelorette, we head to Washington State to take some time to be one with nature as Charity Lawson continues her journey to finding love and getting to know more about the men that are competing for her attention.

Jesse Palmer meets the men at the lodge and lets them know more about the space that they’re at, that this area of the state has the most Sasquatch sightings and he leaves a date card. Dotun gets the 1-on-1 date card where they will leap into love. Charity arrives in a cool jeep to pick him up looking like a mountain bunny!

Brayden continues to love in his villain era as he’s annoyed about the other men saying that they have a strong connection with her when he feels that they haven’t spent the same amount of time with her. Thankfully, he kept it to himself. Dotun and Charity go bungee jumping - both seem to be really scared, why would Charity pick this if she felt that she wouldn’t do this - she actually has a number of tears just talking about it. But they not only do it, they do it twice!

Back at the lodge, Brayden and Aaron continue to get people involved in their drama. Hopefully, there will be a resolution this week. As night falls, the next date card arrives back at the lodge. Joey, Aaron, Michael, Caleb, Brayden, Sean, John, and Tanner have the group date. It seems like Xavier, our resident knitter, is going to have a 1-on-1 date.

Back on the 1-on-1 with Dotun, they’re enjoying smores! Dotun talks about how he got here and shares information on the immigration and visa process to get to the US. He talks about how that process shaped him as a person and how he cherishes the sacrifices that his parents did for him so that he could be here. She also talks about how growing up in her suburban area where people didn’t look like her, she created an achievement-oriented state of being. Their connection in being able to navigate the world in the midst of rising above their challenges is something that they both connect on. This connection is a reason why we can totally see him going to Hometowns! Of course, he gets the date rose! Their date ends in a hot tub - yet another element that tends to take place for these dates.

The group date takes place in the wilderness and Charity introduces the men to the Skamania Scouts who will put them through the ringer to get them to forage in the woods. It’s always interesting to see how they integrate kids into the challenges. The guys present the food that they brought, Tanner has mushrooms and pine nuts and the remainder of the men show what they found. In addition, the scouts have a Q+A round to get to know the guys more and the winner of this group date is Aaron.

The group date cocktail party shows Brayden yet again saying that he is using this time to see if he and Charity make sense for one another. Aaron lets him know that by saying that, he is wasting everyone’s time by staying there. The guys all question why he is there. Charity walks in hearing them argue and ask him what’s going on. The men let her know that Brayden doesn’t trust the process. She asks to see him and in their discussion, he tells her he is not happy there and she sends him home.

She lets the guys know that she sent Brayden home and she is not going to waste any more time. Aaron checks in with her to make sure she is ok. She knows that she needs to be there for the guys that are open to going through the process no matter how tough it is. The remainder of the guys put their best foot forward and she makes sure to be in the moment with each of them. The date night rose for the group date goes to Joey!

Xavier’s 1-on-1 date will take them to local favorites. She doesn’t question whether she is boyfriend material; however, she is looking to see whether he can be a potential husband! The ease between them as well as being attractive to one another is obvious! They try fruits, pepper jellies and more. We now understand why she has slight hesitancies as she sees some similarities between him and her ex! She realizes that as they sit down to dinner, she needs to ask these questions that she has been grappling with. She asks about whether he is loyal and she shares her personal story as well as with her ex, she dealt with infidelity one time too many! He lets her know that he is not hiding himself from her, he is there and he lets her know that his love was not reciprocated back to him in previous relationships. He lets her know that he will do anything for the people he is involved with. Of course, she offers the date rose for their 1-on-1.

The men get ready for the cocktail party ahead of the rose ceremony. Charity meets them and you can tell that everyone is feeling lighter about what is going on in general! They toast one another and he takes some time with Aaron as they reconnect. She takes the time with each of the men so that she can find out more and she feels less concerned about the distractions that have been taking place. The 9 men are eager to continue on and of course, Brayden arrives scarf and earrings and all to confront Charity.

Brayden came back and said that he came back because he was emotionally charged. Charity let him know that she can respect how he feels, but as a woman, she has given him the opportunities and he wasn’t taking them. The men on the couch are frustrated that again, their time has been taken away from them. As Brayden goes to the party bus to be taken off the property, the men let him know what they think of his ongoing antics. John wanted to finish his conversation as his date was interrupted, but Jesse let him know that the cocktail party was cut short!

The rose ceremony starts off and she lets them know that she sees quality men and respects them regardless of the outcome for the night. She gives roses to Aaron, Tanner, and Sean. It was quite a night and we’re so close to Hometowns!

Charity gave roses to | Aaron, Dotun, Joey, Sean, Tanner, and Xavier

Charity sent home | Brayden, Caleb, John, and Michael

Each night during this season, we will tweet about The Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.

We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!

---

WHO WE WANT TO SEE GO TO HOMETOWNS

AARON

DOTUN

JOEY

XAVIER

---

THE BACHELOR CONTESTANTS

AARON B. 29 - San Diego, CA

AARON S. 33 - San Diego, CA

ADRIAN 33 - North Hills, CA

BRAYDEN 24 - San Diego, CA

CALEB A. 29 - Ann Arbor, MI

CALEB B. 24 - Orlando, FL

CHRIS S. 27 - White Plains, NY

DOTUN 30 - Brooklyn, NY

JAMES 28 - Chicago, IL

JOE 30 - San Francisco, CA

JOEY 27 - Koloa, HI

JOHN B. 27 - NY, NY

JOHN HENRY S. 30 - Virginia Beach, VA

JOSH 28 - Bethlehem, PA

KALEB K 26 - Norcross, GA

KHALID 28 - Dearborn, MI

MICHAEL 29 - South Holland, IL

NICK 31 - Bayonne, NJ

PETER 33 - NY, NY

SEAN 25 - Tampa, FL

SPENCER 32 - Moorpark, CA

TANNER 30 - Pittsburgh, PA

TAYLOR 32 - Beaver Creek, OH

WARWICK 27 - Nashville, TN

XAVIER 27 - Carrboro, NC

Read the latest issue of Athleisure Mag.

THE BACHELORETTE S.20 E.3 | WE'RE LEAVING LA

PHOTO CREDITS | ABC The Bachelorette/Craig Sjodin

ABC’s The Bachelorette Season 20 brings us to the 3rd week where there are less guys and we can’t say that there won’t be drama, but we know that it will be a different variety. The guys recap what the past few days have been like.

Charity Lawson arrives to sit down with the men and apologizes for ending the barbecue early with them/ She lets them know that they are leaving LA and are going to Oceanside. Tonight’s 1-on-1 date is with Brayden. The guys pack to their new place and Charity drives off with Brayden to start their date. They go to the Padres Stadium where the helicopter lands and they get to play on the field.

The guys make their way to their new home (we wonder what Xavier is making) we see their lunch date on the field of the ballpark. Charity wants to know more about him and to get her red flags answered.

The group date card arrives and we learn that Joey, Aaron B, Michael, James, Caleb, Aaron S, Sean, Xavier, Tanner, Adrian, Dotun, and John are on the group date. Warwick got the other 1-on-1 date.

Back at the ballpark, they are having dinner on the field and she addresses that she was concerned when he wanted to get up and leave the process. He explains that this was a traumatic experience for him because he had bad relationships. She gives him the rose - we wonder how this relationship will progress long term.

The group date is at a Barbie boutique and they’re able to see Jojo Fletcher and Jordan Rodgers. The boutique is filled with Ken looks which are known items that the doll has worn over the years. It’s another fun twist to the Barbie movie that we have been seeing over the past few months. They are tasked with writing a song while wearing his outfits and they will perform in front of a live audience for the Barbie Beachfront Concert. The winner of this challenge is Sean.

The cocktail party from the group date begins and the guys have left their Ken outfits and are back in their own looks. They’re all looking at the group date rose. They all hype themselves up and Sean comes in singing the Barbie song that he won. The guys tell him to stop being an only child and to act like he’s used to nice things.

Charity arrives wearing another great piece of outerwear that’s pink. Sean steals her and says he has to steal her to finish their conversation. He’s rubbing the men the wrong way no matter what he does. She spends time with each of the men and she actually brings Dotun up to his room so that she can have more time to talk with him. Dotun gets the group date rose and the rest of the men receive a hug before she heads out.

The 1-on-1 with Warwick begins and without a doubt, he looks great in a suit. They are all dressed up to go to Belmont Park to ride as many things as they want. She says she’s attracted to him, but she wants to know more about him as she knows that he is reserved. Unfortunately and not unsurprisingly, she sends Warwick home after giving him all the opportunities to open up. It’s a shame because we saw the most emotion out of him during the date, but when it came to communicating - which he said wasn’t his strong suit, it was flatlining. She had no choice but to send him home!

The guys know that Warwick has been sent home and he is the first one that had a 1-on-1 that happened to him. Brayden let the guys know that he could continue to date her; however, he is not sure about an engagement. This throws Aaron B for a loop. He makes a note to tell Charity about this at the cocktail party. She lets them know that her biggest fear is to spend time with someone who is not truly ready for the commitment. She begins to chat with Aaron B and he decides that he has to tell her his thoughts on what Brayden said so that she has all of the facts. He lets her know that he is not ready for an engagement, not being sure of her, and not wanting to date someone who has been dating his friends. Aaron B talks with Brayden and lets him know what he told Charity.

Charity addresses it with him and the men tell Aaron that they don’t like that he brought it up when he did as that affects other’s time with her. Many feel that because he has a rose on his chest, that he is safe. We finally see Jesse Palmer who pops up. He acknowledges that he is coming in early and that the rose ceremony is still happening, but the cocktail party has come to an end. The guys say that they like Aaron, but they can’t believe that what he did has taken time from them. After giving out all of the roses, she sends Aaron S, Adrian, and James home. She lets Brayden stay and feels that she is going with her gut.

The rose ceremony begins and before she sees the men, Jesse asks if he trusts Brayden. Aaron B gets the first rose of the night! She gives out roses and sens Aaron S, Adrian, and James home! We had Aaron S and James as possible contenders for heading to Hometowns!

Charity gave roses to | Aaron B, Caleb B, Brayden, Dotun, Joey, Michael, Sean, Tanner, Xavier

Charity sent home | Aaron S. Adrian, James, and Warwick

Each night during this season, we will tweet about The Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.

We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!

---

WHO WE WANT TO SEE GO TO HOMETOWNS

AARON

DOTUN

JOEY

XAVIER

---

THE BACHELOR CONTESTANTS

AARON B. 29 - San Diego, CA

AARON S. 33 - San Diego, CA

ADRIAN 33 - North Hills, CA

BRAYDEN 24 - San Diego, CA

CALEB A. 29 - Ann Arbor, MI

CALEB B. 24 - Orlando, FL

CHRIS S. 27 - White Plains, NY

DOTUN 30 - Brooklyn, NY

JAMES 28 - Chicago, IL

JOE 30 - San Francisco, CA

JOEY 27 - Koloa, HI

JOHN B. 27 - NY, NY

JOHN HENRY S. 30 - Virginia Beach, VA

JOSH 28 - Bethlehem, PA

KALEB K 26 - Norcross, GA

KHALID 28 - Dearborn, MI

MICHAEL 29 - South Holland, IL

NICK 31 - Bayonne, NJ

PETER 33 - NY, NY

SEAN 25 - Tampa, FL

SPENCER 32 - Moorpark, CA

TANNER 30 - Pittsburgh, PA

TAYLOR 32 - Beaver Creek, OH

WARWICK 27 - Nashville, TN

XAVIER 27 - Carrboro, NC

Read the latest issue of Athleisure Mag.

THE BACHELORETTE S. 20 E. 2 | GETTING DOWN TO BUSINESS

PHOTO CREDITS | ABC The Bachelorette/Craig Sjodin

We have an understanding of the men from the premiere episode last week, on tonight’s ABC’s The Bachelorette Season 20 we’re getting down to business as Charity really gets to start her journey to finding the man of her dreams. It’ll be interesting to see what takes place in this episode.

Jesse Palmer congratulates the 19 men that have moved forward and checks in with them to see how they are approaching getting more time with her.

Charity Lawson is looking forward to her 2 group dates and her 1-on-1 date. The first date is Aaron B. She greets the men and takes him out to the convertible that is waiting for them. She drives away with him and the men talk about what they’re missing. They all realize that since he will have an entire day with her, that’s less time that they have to impress her.

Charity takes him to the Hollywood Hills sign and they toast to the 100 years of this destination. They talk about their families and the longevity of their parents marriages. The first part of their date goes well and they continue their Old Hollywood date by having dinner in a theater. They talk about their vulnerabilities, self-love, and how he wanted to be a better person by getting therapy. They dance to a performance by Lauren Alaina. He receives the date night rose.

Back at the house, the next date card arrives with the list of men who will be on the group date. Aaron S, Dotun, Tanner, Adrian, John, Caleb A, Caleb B, Xavier, James, Sean, and Brayden. The group date begins and she looks forward to hanging out with the 12 men on the date. She tells them that they’re just going to hang out on the beach. After a bit of sandcastle being made, Jesse shows up and lets them know that they are participating in the 4th Annual DodgeBowl! They are left with speedos. The winners will get to go to the after-party and the losers will go home. Although it was back and forth between the pink and the green team, the pink team wins. The MVP award is given to the green team’s Adrian

She connects with those on the date to get to know more about them. Brayden continues to rub the guys the wrong way. Brayden and Adrian have a bit of a spat and the results from that led to Adrian telling Charity that some men are treating their time there as if it is a Spring Break. Charity addresses it with the men and tells that her purpose is for her to find her person and she’s not playing games. She gives the group date rose to John. The men wonder who said this to her which causes another uncomfortable moment.

The remainder of the men will be on the second group date. She’s in a park in LA and is joined by Gabby and Rachel, last season’s The Bachelorettes! There is also an audience John Henry, Michael, Warwick, Spencer, Joey, and Josh. The date is for the longest kiss in Bachelor Nation history ever. The record was set by Sean Lowe at 3:27s. The men have to answer questions Newlywed Game style. The guys are nervous about the kiss having to be more than 3 mins as well as the fact that this was not the way that they thought they would have their kiss with her. The person’s responses that stood out the most was Joey so he will have the opportunity to break the record for the longest Bachelor kiss. They kis for 4:25 seconds and then they learn that he will get a 1-on-1 date with her that night. The rest of the men on the group date suffered through the kiss and then realized that they wouldn’t be able to have additional time with her. This was a brutal date for sure for them!

The remainder of the men go back to the house and fill them in on what happened. Of course Brayden and Adrian get into their tiff. We head back to Joey and Charity where he shares his background with her and how his parent divorced because his dad came out. It’s interesting to hear him say that they’re divorce didn’t lead to a broken home because of the circumstances and that he felt love from both of them. Joey is given the now hybrid group date/1-on-1 date night rose. We’ve liked him from last week’s episode and can see that he is genuine in his feelings for her.

The rose ceremony is later on that night, but Jesse makes his way to the house to connect with the men. He lets them know that there will not be a cocktail party, but there is a barbecue day. Brayden lets us know that he is going to talk with Charity about a few things and that if he doesn’t hear what he thinks he should, then he will leave. She makes sure to have time with the guys that she has a connection with as well as those that she doesn’t yet. She has great chats and then Brayden tells her that he has started to doubt her character because of her second group date. The conversation goes over well and of course, Brayden didn’t leave. Adrian shares the conversation and lets her know that Brayden said that what she did at the date was classless. That rubbed Charity the wrong way and she left - the guys are a little annoyed because they still didn’t have time with her. At this point, some of the guys feel that both Adrian and Breydan should go home.

The 2nd rose ceremony begins and everyone knows about the tensions between the men. Many people are on the same page that they should both go home as the situation is becoming increasingly toxic and becoming difficult for the process to go forward as it should. She acknowledges how much she has enjoyed everything, but that she also doesn’t like the negative things that have taken place.

Charity gave roses to | Aaron B, Joey, John, Dotun, Tanner, Caleb B, Warwick, Michael, Sean, Xavier, Aaron S, James, Adrian, and Brayden.

Charity sent home | Caleb A, Kaleb K, John Henry, Josh, and Spencer.

Each night during this season, we will tweet about The Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.

We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!

---

WHO WE WANT TO SEE GO TO HOMETOWNS

AARON S

DOTUN

JAMES

JOEY

---

THE BACHELOR CONTESTANTS

AARON B. 29 - San Diego, CA

AARON S. 33 - San Diego, CA

ADRIAN 33 - North Hills, CA

BRAYDEN 24 - San Diego, CA

CALEB A. 29 - Ann Arbor, MI

CALEB B. 24 - Orlando, FL

CHRIS S. 27 - White Plains, NY

DOTUN 30 - Brooklyn, NY

JAMES 28 - Chicago, IL

JOE 30 - San Francisco, CA

JOEY 27 - Koloa, HI

JOHN B. 27 - NY, NY

JOHN HENRY S. 30 - Virginia Beach, VA

JOSH 28 - Bethlehem, PA

KALEB K 26 - Norcross, GA

KHALID 28 - Dearborn, MI

MICHAEL 29 - South Holland, IL

NICK 31 - Bayonne, NJ

PETER 33 - NY, NY

SEAN 25 - Tampa, FL

SPENCER 32 - Moorpark, CA

TANNER 30 - Pittsburgh, PA

TAYLOR 32 - Beaver Creek, OH

WARWICK 27 - Nashville, TN

XAVIER 27 - Carrboro, NC

Read the latest issue of Athleisure Mag.

THE BACHELORETTE S. 20 E. 1 | WELCOME TO CHARITY'S SEASON!

PHOTO CREDITS | ABC The Bachelorette/Craig Sjodin

ABC’s The Bachelorette Season 20 is kicking off tonight and we’re excited for the second part that will take place tomorrow as well! will kick off as we follow Charity Lawson and her journey! Since we still have a few weeks to go, here’s our sneak peek on the men that are slated to be on her season.

Of course, Jesse Palmer is kicking us off and reminding us that this show has been around for 20 seasons! We get to know a little more about her background and what she is looking for. Based on the promo, we know that there are going to be a series of surprises so it’s a “brace yourself” moment for sure. We meet the guys and she definitely has a good group and we meet the mystery man - her brother Nehemiah who is going as Undercover Brother, the bartender. This way he can hear everything that is going on and he can help his sister. During The Bachelor, we know how protective he is of his sister, so this is a great fit! So far, we’re loving James who brought a gift that happened to be a note from his mom who said that she became a fan of hers and the show from the season. In addition, she gave them donuts and cider from their farm in Indiana which was so sweet!

Her brother continues to watch the men as they wait to chat with Charity, We also get to know more about Spencer as he shares that he is a father. It’ll be interesting to see if Charity will allow him to stay so that she can get to know more about him as he comes off a little awkward, but we can understand how stressful it would be for him to be there.

Brayden and Charity have a lot of chemistry. We like Brayden, but after the kiss, he didn’t realize that he was talking to Nehemiah, the bartender aka Charity’s brother and his kiss story came off really cocky. Nehemiah let everyone know that he is her brother and that he was going to let his sister know what he learned and observed from the night. You can see the men rethinking all the things that they said when they were near him. The siblings chat and Charity talks with Brayden as he tries to explain that he wasn’t trying to be cocky. She takes a moment to think about everything. She gives him the First Impression Rose because she feels that if he feels confident about their connection, she knows that he should feel that way! She walks in with him wearing the rose on his lapel and you definitely feel the mood shift in their room.

Charity gave roses to | Aaron B, Aaron S, Adrian, Brayden, Caleb A, Caleb B, Dotun, James, Joey, John, John Henry, Josh, Kaleb K, Michael, Sean, Spencer, Tanner, Warick, and Xavier

Charity sent home | Chris S, Joe, Khalid, Nick, Peter, and Taylor

Each night during this season, we will tweet about The Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!

Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.

We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!

---

WHO WE WANT TO SEE GO TO HOMETOWNS

BRAYDEN

DOTUN

JAMES

JOEY

---

THE BACHELOR CONTESTANTS

AARON B. 29 - San Diego, CA

AARON S. 33 - San Diego, CA

ADRIAN 33 - North Hills, CA

BRAYDEN 24 - San Diego, CA

CALEB A. 29 - Ann Arbor, MI

CALEB B. 24 - Orlando, FL

CHRIS S. 27 - White Plains, NY

DOTUN 30 - Brooklyn, NY

JAMES 28 - Chicago, IL

JOE 30 - San Francisco, CA

JOEY 27 - Koloa, HI

JOHN B. 27 - NY, NY

JOHN HENRY S. 30 - Virginia Beach, VA

JOSH 28 - Bethlehem, PA

KALEB K 26 - Norcross, GA

KHALID 28 - Dearborn, MI

MICHAEL 29 - South Holland, IL

NICK 31 - Bayonne, NJ

PETER 33 - NY, NY

SEAN 25 - Tampa, FL

SPENCER 32 - Moorpark, CA

TANNER 30 - Pittsburgh, PA

TAYLOR 32 - Beaver Creek, OH

WARWICK 27 - Nashville, TN

XAVIER 27 - Carrboro, NC

Read the latest issue of Athleisure Mag.

BEING THE ECHO | CHEF YIA VANG

There is something about a great meal that allows you to enjoy the flavors, the ambiance and so much more. When the food becomes a gateway to a deeper understanding about the people and culture, it's truly an immersive experience that leaves you with a bigger takeaway.

This month, we're pleased to sit down and chat with Chef Yia Vang, who infuses his passion for food by sharing his love for Hmong food, his parents as well as the people that it comes from. This multi-nominated James Beard Award chef whose restaurant is up for Best Chef: Midwest for a 2nd year in a row, has two restaurants in Minnesota, Union Hmong Kitchen and Vinai. He is also the host of Feral, competed on Iron Chef: Quest for An Iron Legend, hosts his podcast Hmonglish and more. He tells us about the food, his philosphy and the importance of representation.

ATHLEISURE MAG: When did you first fall in love with food?

CHEF YIA VANG: You know, food and I have a really weird relationship. If you say food in terms of kitchen cooking, I would say that kind of for me, it’s kind of like that high school sweetheart that you started dating and then said, “I don’t know man, I’m going to college and we’re kind of like different people right now.” So I did some other things and then we went through this really weird break up thing where we were together, broke up, and got back together and then like 15 years into it, I said, “I think that I kind of love you!” I might as well put a ring on it! Then, when I got into that mode where it’s like, “hey man, we’re each other’s kind of ride or die right now, huh?”

I always say that about 10 years ago, what happened for me was that I re-fell in love with my first love. I always knew that there was something about working in kitchens. It made sense to me and there was this thing inside of me that it made sense, I just didn’t know why. It took me awhile to figure out my why and once I figured out my why, everything connected and through the hard, the bad, the good, the ugly, and whatever, I knew that this thing made sense.

AM: At what point did you realize that you wanted to be a chef?

CHEF YV: I never – I don’t think that, see I was the dude that grew up saying, I don’t want to do this. I’m not trying to be you the guy who says, don’t give me that title. I really believe that titles are something that you earn and it’s something that is given to you, so I never went out claiming that I wanted to be a chef you know? I knew that I loved to cook, but again, it had to be more than just food and cooking for me. So for me, it was this idea of storytelling. My father is a great storyteller. We always as kids growing up – when he put us to bed or you know, when we would sit down, he would tell us Hmong legends and myths and he was really good at telling stories. So, I found myself as a kid, have you ever seen the movie Big Fish?

AM: I have!

CHEF YV: Yeah, you know how the whole movie, Billy Crudup’s (Jackie, Watchman, Almost Famous) character has weird issues with his father because of the stories that he tells and he doesn’t understand him. That was me growing up because I didn’t understand my father. As I got older, I realized that I am my father and as much as he is a primal storyteller, he can captivate an audience, that was also a part of me. Instead of using pen and paper, a typewriter or a computer, we get to use food as a canvas to tell stories.

AM: What was your journey in terms of where you trained or kitchens that you came up in to get to where you are today?

CHEF YV: I never knew that culinary school was a thing. I didn’t do that and I’m so glad that I didn’t do that. For some people it works! We have chefs that work with us who came from culinary school and they’re incredible you know? I’m one of those people that if my hand touches it, then I can understand it. If I understand how the concept works, then I will be able to do it. My dad, he doesn’t understand English but if you give him a table, he can look at it and reverse engineer it in his brain and he can build it. So for me, that's how I work also. It was just me working in kitchens and I was so young when I started that I was too dumb to realize that what I was doing here, that was very hard. I was just working on my feet for 12 hours and felt that that was what everyone did. I know that I had a sense of what was “kitchen culture,” when I first started, 20 years ago it was like, “hey kid, you just go and you just earn your spot.” Because, that’s just what you do. Don’t try to talk about how you feel. I worked in a lot of kitchens and again, while I was doing it, I never thought that I would actually be doing this. I felt that that was a job, I was doing it at that point to get to the next bigger and better thing.

AM: In preparation in speaking with you, I like reading that you said, that for you, cooking is about intention and interpretation and that that came from your background as a communications major at University of Wisconsin – La Crosse. That struck a chord with me as I was a Telecommunications major at Indiana University and I got that! Can you tell me what you meant by that?

CHEF YV: Again, my first goal in college when I got in, all I cared about and I was kind of a gym rat. I wanted to play football and I wanted to play college football. That meant that you had to be an Exercise & Sports major or you had to be a Science Teacher. Right when I got into Biochem, I was like, “dang this is too hard!” So, I literally changed majors a couple of times and I ended up with communications. In my first class, the professor asked, “what is more important? The interpretation of the message or the intention of the message?” We had this big discussion and she gave us this study and we read that 70% of the people based on this qualitative and quantitative study said that the interpretation of the message is more important than the intention of the message. So as cooks, when we’re cooking food, I can say, “oh yeah, this is what my intention is and this and this.” I want to do it this way, because it should be eaten this way. But if the interpretation of the message isn’t interpreted like that, I think that as cooks, we need to readjust ourselves. That doesn’t mean that we’re changing our values and beliefs in what we’re doing, but we have to say, how do we get the message across? In communication, communication is not a monologue. It's a dialogue between 2 people. So, if I am trying to explain something to someone and they’re not getting it. I have to ask myself, “what do I need to adjust on my end?” I think that we live now and the pendulum swings right? It started with the customer is always right. I think that the pendulum swung to that side and then there’s a whole group of chefs who are like, “F- you! The customer is not always right, and we need to explain our intentionality.” Now, it has swung to the other side and what we’re doing is we’re having guests who are dining with us and they don’t get the food. They pretend that they do because you have to look good in social media. So that’s why for us, that’s why I say, “hey, there’s a happy medium over here.” I want to talk about Hmong food. What makes Hmong food, Hmong food? Even Hmong people, we can’t make a decision and be consistent on what is Hmong food. If our own people can’t figure out what it is, how are cultures from the outside going to be able to figure it out? So for the last 7 years, we have had the pleasure – I call it the pleasure, the pain, and the everything to try to say how do we create guard rails, not rules and guidelines around Hmong food. So yeah, it’s been a pleasure in being able to do that.

AM: It’s great that you said it like that because when I interview chefs that are known for Mediterranean cuisine, Italian, French etc. I will ask questions that focus on foods, ingredients and tastes that are indicative of those culinary styles. But again, in watching your videos and hearing you talk about this food and how you see it, you say that Hmong food is a philosophy, and it involves the people that are woven into the food. That is such a great concept. How important are the people to the food in your opinion?

CHEF YV: It is the most important thing. Our food is our people and our people is our food! When you get a group of people that doesn’t have a home and doesn’t have a country of their own, and they don’t have any kind of “marks of identity,” what they do is gather around food.

Because if you think about food, food is so core to survival right? It’s that thing that keeps us alive. Well of course what keeps us alive and is so core to our survival is the closest things to our hearts. It is for us, the way that we think about food, it’s the same way that some people think about their family. They think about the people that are the closest to them.

You know, when my parents came to America, they had to change the way that they cooked because cooking in the mountains of Laos over woodfire, pots and pans in huts made out of tree barks and bamboo, is different than cooking in a duplex apartment in Wisconsin, you know?

AM: Right!

CHEF YV: They had to change and they had to adapt and to survive the way they did things. The reason why is that they had to raise and take care of their kids! As a kid who’s 5 years old who comes to America and then I eat the food that my mom and dad cooks here in the United States and of course it’s going to be different than where they’re from and have a different flavor and taste! But the heart of it is still the same! What we love talking about is the food that we grew up with is Hmong food because it’s made by Hmong people. It’s Hmong food because it’s touched by Hmong hands. Our people if you can see back from generation to generation, it’s about survival and for the first time, my generation, my group of people as I’m 38, those of us that are here now, all the millennials that are the Hmong kids, this is the first time in a long long time in our history, that we don’t have to worry about uprooting and constantly having to move. We don’t have to worry about war and we don’t have to worry about death. When you have a civilization that doesn’t have to worry about that, they have the ability to grow, to dream and to imagine. They have the ability to wonder. I was just joking with a friend this morning and I told him that I felt like Moana from Disney! I can wonder beyond the reef! I feel like I can ask those questions like mom and dad, what’s beyond the reef? Because everything that I have known is in the reef, but now we’re one of the first generations like myself and my nieces and nephews and those that are younger, they can wonder and talk to themselves and think about this idea of wanting to be an architect – what’s an architect? I want to go into finance, what's finance? All of these things are completely different and it's a whole new world! The reason that we can do that is off the backs of mom and dad who cooked this food for us. I’ll be damned if I look at that and say, “well, I’m going to make a twist on it.” How dare I make a twist on anything? I get to add on to what they do. So that’s the way that I think of Hmong food and that’s the way that we can challenge the way that people think of it. We get a lot of push back here and there. But the truth of the matter is, I think that that is food generally. Isn’t that what it’s about?

We have a big family! So there is that thing of wanting to have something better and being able to sacrifice for it. It’s the same thing that our parents did for us. It’s great that we pay an homage to the old school stuff. I think it’s amazing and I do that all of the time. But to say that this is how we have to be – no, that’s how a civilization or a group of people remain stagnant. We live in a world of advancing forward. For our food company, we always say that our core DNA, our core functional values are 3 words are “moving forward together.”

We got those words and are inspired by them because of my mom and dad’s journey escaping Laos after the war.

My dad always said that as a group of people that lived in the jungle for months and months to escape the murders, the genocide as a group, we always had to keep moving forward together. Move forward together.

The question of why are there melting pots all through the Midwest?

AM: Yup!

CHEF YV: Like go to Dearborn, Michigan. There is a huge Muslim population there. Like Dearborn? Dude, they didn’t go to Dearborn, Michigan because of the weather. St. Paul, Minneapolis, has the largest Hmong population. We didn’t come here because we love the winter. We’re from the hills where it’s sunny and muggy, here it’s -30˚ for 5 months!

We didn’t do that, it was survival! In that connection of survival, especially with food, it connects our humanity together. As much as we are different, we’re not that different. That’s what we choose to tap into. In a society and a world that’s all about the pendulum’s swing where it’s let’s all the be the same or we can’t all be the same – that pendulum continues to swing back and forth to create that dichotomy in this country. I say, “hey, we are different, but we’re not that different.” We can share that with Hmong food. We don’t have to wait for a culture to dub us worthy or to hear our stories. No, we have our stories and if you allow us a little corner of the stage, allow us a little corner of a soapbox, we want to tell you that story.

AM: We have spent the last 2 years trying to get an interview with you because of everything we've seen about you on TV and although we have yet to go to your corner of the world to eat at your restaurants personally, We love the messaging and awareness that you do through your food. It’s an honor to be talking with you right now.

CHEF YV: Thank you so much! That means so much! At the end of the day, I have these college buddies of mine and we’re so tight and they always ask, how do you keep it together and I’m like, “I don’t know, I hang out with you idiots!” I tell them that they keep reminding me that I’m just a Wisconsin boy that still doesn’t really know what he’s doing. I love that you know? I love going home and my mom – I remember the first year that we got our first James Beard Award nomination and I was so excited and told her. She was like, “that’s nice honey. Just take the trash out when you leave.”

AM: Haha well that’s the Midwest in us!

CHEF YV: Oh yeah, that is! I remember last year when we were finalists and I was explaining to my mom what it is and she was like, “oh, does everyone in Minnesota get one of these?” And I’m like, yeah, yeah mom sure haha! It’s like bless her heart you know? I feel very very honored to be here and to be able to do all of these things, the TV and it’s such an honor to be part of all of these things.

AM: You’re the chef/owner of Union Hmong Kitchen. Like you said, it was a James Beard Award nominated semifinalist, tell me about this restaurant and what are 3 dishes that we should try on our next visit?

CHEF YV: For sure, we have all of these things going on and we’re very blessed that Union Hmong Kitchen started as this tiny little pop up tent thing at Farmer’s Markets. We always say that Hmong food consists of 4 elements. We don’t say that Union Hmong Kitchen is authentic Hmong food. We don’t say that. It’s a gateway to understanding our people and our food. So we always have the following. Think of meats and three. We always talk about that. It’s the best way to communicate with people especially Southerners when you’re talking about meats and three.

So Hmong food consists of 4 elements. There’s a protein, there’s some kind of rice – it’s either jasmine rice, sticky rice and then you have some kind of vegetable. Sometimes our vegetable is in a broth or sometimes it’s just a vegetable. The 4th element is a hot sauce and there has to be a hot sauce. So when you come to Union Hmong Kitchen, that’s what you’re going to get. You get to pick your meat – your protein and you have your sticky rice – we have purple sticky rice which is historically connected to Hmong people and then you pick a vegetable side. Sometimes it’s a noodle or straight up right now it’s Brussel Sprouts or something and we’ll change it up since Spring is coming. Then we have a couple of different hot sauces that we traditionally grew up eating. So it’s meat and threes, it’s dealers choice.

What we’re very proud of is the Hmong sausage that we created. It is a recipe that my dad showed me growing up. It wasn’t like he taught it to me. He made it and I watched. As I grew older, I would say, “hey dad, can we try that?” We won a couple of awards with it and it’s funny. Again, I told my dad, I mean we’re from the Midwest so you have all of these sausages since it’s sausage central and I said we won it with the Hmong sausage that he created. I brought the trophy to my dad and he was like, “really they liked that silly recipe?” I was like, well this is in your honor I guess! To me, that’s a very very special thing. It’s part of dad’s legacy. We’re to the point with that where a really great Eastern European sausage company, they now make this for us with our recipe. It’s the coolest thing ever to see a Hmong recipe being made in a Ukrainian family which is almost a 70 years old company here.

AM: Oh wow!

CHEF YV: Yeah, you know what I’m saying? How amazing is that?

Nick, the son who is the owner, he’s just like, this is one of our best sellers here. A Ukrainian family making a Hmong sausage which they love themselves using and now it’s in Twin Stadium and now we’re trying to get it out to local shops and stuff like that.

AM: That’s really cool.

CHEF YV: Exactly, so me and Nick are talking together and with everything going on in Ukraine – all the refugees in Ukraine and all the war in Ukraine. I’m talking to him and I understand that as a kid who is a refugee and comes from war too. It’s different parts of the world and yet again, we’re very different, but we’re not different.

That was a tangent but yes, we have Hmong sausage and we worked very hard on our pork belly. Obviously, we have the chicken, and our tofu is good as well! Again, I don’t want to say, these are our 3 dishes, just come in – but we do have what we call the Graze Feast! For me, it came from when we were very poor in college. But when all of the dudes scraped all of our money together, we would pitch in and we would go to Famous Dave’s and we would get the Trash Can Lid BBQ. Do you know what I’m talking about?

AM: Yeah I have had friends who went there!

CHEF YV: Yeah so basically, you get the highlights of the menu on a trash can lid and Famous Dave’s still has that. So this is an homage to that and we call it the Graze Feast. It’s served on a bamboo rice basket. We lay it out on a banana leaf and we put everything on it and it’s like the best of both worlds. If you’re 4 people, I tell them to get it because it is the bang for the buck. You get the whole tour and secondly, you also get a whole fried fish on there too. We have a fried Bronzino fish that we throw on there and that’s another mom and dad classic. My mom loves cooking a whole fish and deep frying and grilling it for dad. Dad just sits there and lives his best life now. His favorite thing that he loves to do when he has the whole fish and all of the sauces on it, if his grandkids are around, he likes to pick off all the meat and to put it on their plates so that they don’t have to fuss with it.

AM: That’s really cute!

CHEF YV: It is. Apparently for King Crab as my nieces and nephews love it, he takes them out of their shell and for shrimp, he peels it for them. I look at them and I stare at them in their eyes and I say, “you don’t know what struggle is kid!” We used to have to pick our own meat and now they’re living it up, those Gen Z kids!

AM: True, but that’s a food memory! They’ll be 20/30 years old and every time they eat that, they will remember what their grandfather would do for them.

CHEF YV: Yup and Kimmie, they’re going to all be soft! They’ll complain that they have to pick it off themselves.

AM: You also opened up Vinai. What does that name mean and I love this residency concept and we’d love to know more about it.

CHEF YV: Over the last summer, we had the chance to run this residency. Vinai again has been that problem child. I love it so much, but they don’t sleep and it cries all of the time. We struggled a lot with the financing to get that building going. So the last 6 months has been an exciting time for us as we can now visually see that this is coming together the way that we thought. My parents always taught me this idea. You don’t just sit there and sulk when there is a problem. My dad always says that you work the problem and you keep moving forward. My mom said that when they were in the refugee camp, it wasn't with us. They had to live everyday and just continue to move forward.

So we said that Vinai wasn’t really about a building. It’s about the people, it’s about the food. So what we have been able to do with Vinai, is to do this residency. After COVID, there were spaces that were open and they were looking for partnerships – a lot of bars, cocktail rooms, etc. They were like, frick, we have to figure something out to get people back and to get butts in seats. So we connected with some of our friends that had these places and partnered up. So we started these residencies so that we could give people a glimmer of what Vinai would be.

Vinai Is the name of the refugee camp that my parents met in ’77, they got married in ’78, I was born in ’84 and as a family, we left there in ’88.

AM: Oh wow!

CHEF YV: Oh yeah, they were there for 10 years. So Vinai from 1975 to 1992, hosted about 90,000 refugees. Out of those 90,000 refugees, 90% of them were Hmong people. And all of those Hmong people who came through Vinai, ended up in the Midwest – all over from Ohio to Wisconsin, Kansas City and Minnesota. So mom said to us, Vinai is not where our story ended, but is where our story started.

So Vinai, the current brick and mortar that we are working on right now, is a love letter to my mom and dad. It is their legacy captivated in a menu, in a building that has a specific design. Vinai is also one of those things that as we were growing up, as Hmong kids, we would talk to each other and ask which camp you were in. It was a way that we would identify with each other. To the white kids that heard us, they didn’t get it that we were born in a camp somewhere that was a summer camp. We’re like, “yeah it’s a summer camp, but not really – you don’t know when you’re going and you don’t get letters.” I just wanted to be able to make these names that we grew up with to become very normal just like if someone says Washington, D.C., Seattle, and NYC. In American culture, we know those names. I wanted to take the name Vinai outside of the Hmong vernacular and conversation so that it becomes part of majority culture. So when people talk about Vinai, I get to talk about mom and dad. I get to talk about the war and how they suffered for 10 years and not knowing as it was a stop gap for all of these Hmong people – 90,000 refugees. The Thai government didn’t want anything to do with them. The US government didn’t want them to come in because of issues regarding refugees. To claim these refugees would be claiming that the US was at war and there was a secret war in Laos that the US had won, but people didn’t know and there was a deal that was made with all of the people that fought. Fought like my father that regardless of what happened, that he would be able to come to America and get free citizenship because he fought for the US government. Then that conversation became one that people said that that didn't happen.

So there was denial in that. So all of that was going on during those years and just a little name, we can talk about that.

So that’s what it means and the dishes that we get to do in there, it comes from mom and dad’s table. Now is it going to be exactly like there’s? Absolutely not. I don’t think that our mom and dad would want us to do that. I know that they don’t want us to do that. My mom has said don’t make it like this, add your touch to it, but this will always be a part of you. We get to showcase our chefs and we have some incredible chefs. The majority of our chefs aren’t Hmong. We always talk about that and I’m very clear. Hilltribe, our mother company, is not about Hmong people just for Hmong people. If you look at the history of the word Hilltribe, those were the tribes of the people that lived in the mountains. It was the people that nobody wanted, the people that they said were the low people and they were not wanted by others. I couldn’t imagine living off of the mountains. I told all of our staff that we were the people that when people said that we were cooks or working in kitchens that we weren’t going to amount to much. It’s where a lot of the troubled kids go to right? It’s that culture mentality, the never will – so I tell them, we need to prove them wrong. What happens when a group of people come together and say we’re going to change the way that we live. We're going to deal with mental health issues, we’re going to deal with substance abuse and deal with all of this stuff. We’re not going to run away anymore from this. That’s why our company is called Hilltribe and we always say, cook from who you are. I don't expect you to be a Hmong cook. But I do want you to love your background, your culture and to love all of that as much as I love being Hmong. To my Mexican brothers and sisters who work with us, I want them to dig into that. To my Ecuadorian brothers and sisters, I want you to dig into that. To Tony who is Chinese, I want you to dig into that Tony. So Hilltribe isn’t just Hmong for everyone, it’s a place where the people can come – the outcasts and the broken can come in and show people what a group of broken people as they come together can go and reach out for more broken people and to create a place of refuge.

That’s why at Hilltribe, our restaurants have to be out more than just the food. If we're only all about food, then all we're going to do is just have pats on the back and accolades so that magazines can write about us. But it has to be more than just that.

So that’s the culture of what we’re driving, but everything comes from mom and dad. Our kitchen table was always open to anybody. If mom was making dinner, she didn’t care what color you were, what you were socioeconomically, or your background. You always had a place at that table. I learned that watching them. I want to be able to continue to do that for all of our restaurants.

AM: That sounds amazing and just doing that is a lot. Yet, you are constantly on so many different TV shows. You have Relish the PBS show which is a great look at the culinary cultural heritage of a number of people who are in the Twin Cities. Such a great concept and are you working on another season of this?

CHEF YV: Yeah we actually are next week! This time instead of doing these 10mins vignettes where we stitch together all of those 10 mins to create an entire show, we’re going to do full episodes. So we’re starting on Mon and it’s Relish but they call it a Relish 2.0. I think that the show is so much fun especially being in the Twin Cities. It's great to engage with people and the show is so much fun. We’ve been super blessed to be on so many different media outlets and many different shows.

I can always tell because I will get stopped you know in public once in awhile and they’ll say, “I love your show!” I can always tell by the age of the person who’s saying it, what show they are talking about. It’s like, are you talking about the Outdoor one, are you talking about Netflix or our feature on Bon Appetit or whatever? It’s always that age group that’s at 62 or above you know it – it’s PBS, public television. Prime time on public television is Sun at 2pm. So when they’re saying it, I know you’re talking about Relish. They’re so funny. They always think that we filmed it last week and we just put it on. So they’ll say, that I was talking about a certain restaurant and they’ll describe it to me and I know it was 2 years ago. They'll say that it sounds good and they should go visit it and I have to tell them that with the pandemic, they had to close.

AM: Right!

CHEF YV: Yeah and they’re like, “but the episode was last week!” So I have to explain to them how TV works and how production works. It’s always fun and that one I really love. My agent is always really funny about it. She’s LA and she’s always focused on getting the best deal. I love her and I get what her job is. She’s like, there’s no pay in that and she doesn’t want me to do things where she feels that I am not getting my worth. I’m like, Lauren, I love this and the producers Amy and Brittany they’re always great to work with and initially the concept was that my mom and I would cook together, but when the idea was pitched, they let me know that they wanted me to host this show for 6 episodes. People ask me where I went for my media training and I tell them that I learned at PBS. I was very blessed and the producers and directors are amazing. I love them and now with this other season coming up, we’re growing it and it’s going to be really big.

AM: That’s awesome! Last summer I enjoyed seeing you on Netflix’s Iron Chef: Quest for an Iron Legend. I’m a huge Iron Chef fan so seeing you on Quest, I was like, what?

CHEF YV: That show was incredible!

You know, first of all, I was just dumbfounded that Gabriela Cámara was standing next to me. Dude, in my mind, I was like, don’t fanboy man. Act like you have been here before, be professional. In my head, I was like, “I love you!” She’s the sweetest lady ever. Very small and petit, but huge personality! She gives me a big hug and after we were done, she hugs me and whispers in my ear, “yeah, I didn’t want to cook against you, I wanted to cook with you.”

AM: Nice!

CHEF YV: I thought oh wow, could we record that for everyone so that everyone can understand that she said that to me and I didn’t make it up? It was amazing and it was a great time! We filmed it in the midst of the pandemic.

So as a group, and as a restaurant, we were like, we need this win. Not like to actually win it, but to be there and to do this for fun and to celebrate together. It was incredible and the response from it globally, was incredible. Hmong people from all over the country and there’s a group of Hmong people that ended up in France because of French colonization in Southeast Asia. One of my favorite things is that I got a DM from a young Hmong lady who lives outside of Paris.

She said, “hi I want you to know that I’m Hmong. We watched the show because my boyfriend is a huge Dominique Crenn fan and she was on there. When I was scrolling through there, I saw you and your name and I thought to myself, I think he’s Hmong. When I watched that episode and that first introduction, by no means of me doing anything, I cried because it was the first time that I saw our people on this global level.” She continued by saying, “my boyfriend’s French, I’m disconnected from my culture and I felt so proud being Hmong at that time. I looked at my boyfriend and I said to him that’s our people, that’s our story. She told me that being in France, they don’t talk about Hmong people.”

It was a global thing. There were Hmong people in Australia that DM’d us letting us know that they loved sharing the episode with their friends to let them know about our people. That to me, I’m not a huge competition TV person. I knew that when Netflix came and they had that offer, we had to do it and we were doing it, we would do it the Hmong way. We were going to do Hmong food on there. Even though some of the producers wanted us to be more global, we told them that we were sticking with Hmong food. I knew going in that we probably wouldn’t win. I didn’t care, just being on there was a win for us! As chefs, we were like, “dude, if we beat Gabriela Cámara then we know that this was rigged!” That was amazing and it was fun to be part of that and to be in that Iron Chef family.

AM: You also have Feral! Congratulations on the 1st season and I know you’re renewed for the 2nd season as well which drops later this year.

CHEF YV: I don’t mean to interject, but we’re actually just shooting season 3.

AM: What?

CHEF YV: Yeah, I leave in 10 days to start shooting season 3!

Season 2 was all filmed this fall right before the beginning of winter. But I’m leaving in a couple of weeks here to shoot season 3. The 3rd season was renewed about a month and a half ago. I think that they have all the creatures down and the locations down. They just need to clear up a couple of them. I’m really excited about that.

I tell my team that filming wise, I need about 8 weeks a year to do filming projects. 10 months out of the year, I’m there, I’m a restaurant guy. We train and we have an incredible team that takes care of business. They take care of everything while I’m gone which is the equivalent of 8 or 9 weeks.

There are some creatures coming up where I’m like, ok holy crap. I have no idea how I’m going to handle that, but I will just have to get it done. There’s some freaky stuff where I’m like – frick!!! Season 2 was pretty crazy, we had some freaky moments where I was like, what the hell am I doing here? It was amazing and season 1 was awesome. I learned a lot from season 1 to season 2 and heading into season 3. Sometimes you learn that nature doesn’t go along with filming production crews. You just have to say, ok, I'm trapping a beaver right now. The beaver literally looks like an overgrown rat and I have to skin and cook it up. It has some weird teeth looking at me, it’s 40lbs and it’s heavy, and it smells like wet dog. You gotta do it!

AM: What drew you to the show? It’s an interesting concept, you have these animals that are invasive in the environments that they are in. You learn how to trap them and then you cook them. What was it about this that made you want to host this show for all these seasons?

CHEF YV: So, here’s a couple of things. Before I get into anything, I always ask myself, what am I doing? First of all, I will be very very honest. I have been very honest about this. When you think of Outdoor, you think of white dudes, hillbilly hicks, hunters that lean towards the right. When you think of the Outdoor Channel, you know the persons that you’re thinking of, right?

AM: Yes.

CHEF YV: I get that. To be completely honest, some of the media stuff that we did for Outdoor - this is a media outlet. We live in a world and a country where it’s ok to have different perspectives. Right away I knew that this was different. Most of them have never heard of Hmong people. They have never heard of the Hmong story. They never heard about the fact that if you want to talk about patriotism, the Hmong people like my dad at a young age, was contracted out by the US government and trained by the CIA and Special Forces to fight in the mountains of Laos for American interests. They were patriots before ever being guaranteed any citizenship to the US. So when you have people who are saying, true citizenship and patriotism, my father is one of those. He loved America so much that he risked his life to fight for America not even knowing if he would ever come to America. I get to talk about that, the whole intro of our show is about that.

At the end of the day, the idea that going out into the woods, the jungle to some waterway and finding whatever invasive creature is out there to harvest and to hunt them, and cooking them – that is what they do in the mountains of Laos. Lizards, bats, sparrows, weird looking eels, and fish. That’s what my parents did. That’s what my dad did as a boy. I get to do what our people have been doing for thousands and thousands of years. I get to do that and there is a show about it. While others might think that it’s weird or gross, eating an iguana or a lizard for Hmong people in the mountains of Laos, it’s not eww or gross, it’s actually a Tuesday. That’s the protein that they can get. Having pork and beef, that’s a luxury. Saying you have pork to us, that’s amazing that’s a celebration!

AM: Like you said, it’s about survival and what you have that is in abundance to you. There are dishes that can support this if this is what you have in order to nourish your body. It’s important to juxtapose that and let people know that this is not just something that happens in other parts of the world, but in various parts of the US as well. Either by necessity or people simply enjoying it.

CHEF YV: I also think that what I am trying to say to the audience is this, look at home, you may make Chicken Dumpling Soup, but now, we’re making Squirrel Dumpling Soup. You’re just changing the protein out. Again, we’re different, but we’re not that different. Because the base to both of these things is still the base. The reason why you use chicken is because it’s easier to get chicken at your store. Why is Darrel from Southern Illinois using squirrels? Because that is in his backyard and the closest grocery store is an hour away. This isn’t him trying to be cool and to use it as a shock factor, he’s using that squirrel because there are plenty of squirrels that have been gnawing on those frickin’ acorns and they have that extra thick hind quarters, you know what I’m talking about? Like 3c’s kind of thick.

AM: Squirrels are vicious!

CHEF YV: Yeah like if that squirrel had yoga pants on its ass would be turning heads kind of thing. That’s delicious! We’re still talking about squirrels right?

AM: So in addition to your work in TV, you also have your podcast Hmonglish. It focuses on people, culture and Asian excellence. How does it feel to use your platform in this way, but also to talk about people that you also want to highlight?

CHEF YV: Prior to Hmonglish, we had this little podcast called White on Rice. We were interviewing all these people from Minneapolis and it was kind of our way to counter not being able to hang out and be with people during COVID. So, we thought, we’d bring people in a room that were 6' away from us so that people could hear what they were doing. It was cool because people enjoyed and felt that they were getting to meet all all of these people because of our longform podcast. We weren’t really smart about anything. But then when we really started thinking about it, Hmonglish came from when we were growing up, we would speak to our parents in Hmong but then there would be these English words. So if I was asking for a computer, I would say it in Hmong but then would say computer in English. So the Hmong kids, we just started calling in Hmonglish. I noticed that what Hmonglish really meant was this beautiful collision of 2 cultures. When you have 2 cultures collide, you’ve created a 3rd culture and in that culture, you’re trying to make sense of what it means. When you create a new culture, you’re trying to figure out what the norms are. You’re trying to figure out how to speak another language like for example you do fashion and all of that stuff, so when like Hip-Hop culture struck mainstream culture, there was this 3rd culture that was created right? Because mainstream had this culture where everything was formal and you enunciate very clearly and then you have Hip-Hop culture that hit it and that was more of a go with the flow and you had this different flowage and then it’s like does mainstream culture become Hip-Hop culture? Is Hip-Hop culture mainstream culture? Or how does mainstream culture affect Hip-Hop culture or does Hip-Hop culture become more diluted? There’s all these questions and all of these conversations.

The same thing with Hmong people or Hmong Millennials who either came to this country really young like I did or was born in this country. The Hmong Gen Z. I was born, I’m an American, but man, I’m still Hmong. How does this work? So we just had all of these Hmong guests come in who straddle these different cultures and who talk about their experiences.

Like Xee Reiter is a good friend of mine and is an incredible, incredible artist. Water painting, water color – all of that stuff. Her husband is white and they have been married for 15 years and she’s talking through that. We’re talking to another friend of mine, Pahoua Yang Hoffman who is the Senior Vice President of Government & Community Relations of one of the largest healthcare provider here. She’s an executive and she's Hmong. What does it mean to be an executive and you're rolling with all of the big boys that make the decisions that are billions of dollars. How do you do that not only as a woman but as Hmong? There are all of these expectations like Hmong women are docile and submissive – how do you navigate that? It’s such an incredible podcast and we dig deep into that.

We have these incredible guests such as Lee Pao Xiong who is the foremost and knowledgeable Hmong historian of our people. He traced our people back to 7,000 years in China. So, talking to him and listening to what he has to talk about in the Hmong stories and in our culture. It helped me understand that this is where we come from. We get to share that with a huge audience group. And again, we have gotten some really incredible responses. People DM our producer and it’s one of those things that I want to be able to put some really good production value on it so we spent a few good pennies on it to make the production value really well. We believe that in doing something beautiful, we want to make it great. We also know that for Hmong people sometimes, it’s just about getting the product out there, it’ll be good. We were like, no, we’re in a world where looks matter, the way it sounds and how it’s put together strategically – it’s been really cool!

AM: That is amazing and just looking at the accolades, the restaurants, the awards, being a TV personality, being a host, having your podcast and I’m sure you have a ton of other things that you have coming up as well, what do you want your legacy to be seen as?

CHEF YV: Honestly and I mean this with all of my heart, I actually don’t want to be seen in terms of a legacy. There is no legacy here. It’s mom and dad’s legacy. I am merely a mirror that reflects them. I want people to look at what we do and then I want them to be driven by these 2 people. My mom and my dad who are in their 70s, who are grandparents, who live in the suburbs, they have a little plot of land where they have a small farm where all of their produce comes to our restaurant – no money asked, no money put down.

AM: Wow!

CHEF YV: All they want to do is that they want us to live a life where they knew that they could never have. But they want us want us to live it. So that’s all it is. I want people to look at what we do and I want to direct them back to my mom and dad.

So the reason why is this. Last year I won when I was a nominee and then a finalist, my sister is a therapist. She’s the family therapist. But she always therapizes the whole family and I don’t even know if that’s a real word, but I always say that. I’m pretty sure she called my mom and explained to her what the James Beard is and what that honor meant. Because my mom wouldn’t know that by herself. When mom called me randomly that night after it was announced, to say that I was so proud of you, I was like, oh my sister called you.

I’m driving home from work and I’m pretty drained and tired. She congratulated me and said that she was so proud of me. She told me that she wanted to tell me a story that she felt a little ashamed to tell me. She said her plan was not to tell us kids about it until she was on her death bed as she felt ashamed about it. She said that when she was younger, she was caught and put in this war prison. She said that they were in there for a year. It was the worst time ever. There was no food. Communist propaganda would come in and say, just leave your family and marry a Communist man and forget your life. There was not enough food for the children, kids were dying and her first husband was killed. Her babies were all taken away and she said that it was the worst thing possible. We grew up in a Christian household, so when she was there, she told me that every morning she woke up in that camp and she would pray to God that he would let her die as an act of mercy. She felt that life was so tough, that the only way that she thought that she could escape is to die. She wanted to die, every morning she wanted to die. She said that one morning she woke up and she had that same prayer asking for God to let her die that day. She said that what was different in that morning was that there was a voice inside her heart and that that little voice said to her that, “I’m not going to let you die, because I have great plans for your children. They are going to change the world. They will do big things so I’m going to need you to survive a little longer and I’m going to need you to push forward a little longer.” She said that when she heard that my name is among the names of all of these great people in the country and you were one of the best, and they were looking to you for leadership, “I knew in that moment that it made sense. That moment 50 years ago made sense. That’s why God didn’t let me die in that camp and I can hear that today.”

I don’t know Kimmie, when you hear things like that, for me, everything changed. For me, it was no longer about this legacy that I was going to leave, it’s them. Somebody suffered, somebody went through pain, somebody went through a war camp – talk about trauma. To live on a glimmer of a hope that one day your children, to know that there is a special plan for your children and I need you to go through all of this to take all of this and one day you’re going to see it.

AM: Wow.

CHEF YV: That’s it, I don’t give a shit about my legacy. I don’t want to be known. I love these interviews. I get to talk about them. Do you know why I do this TV stuff? I don’t want to be a TV star, it’s too much bullshit in it. I do that so that people can look at it and say wow, we have to go to this restaurant, wow we want to know more about his mom and dad, we want to know more about their story. I’m just an echo. If there is a word about legacy, I want to be an echo of them. That’s it, hands down. The rest of the stuff is just little details.

AM: I have never talked to someone where in every facet of everything that you do, is paying homage to your parents, your people and how it is ingrained in every single thing. I’ve never talked to someone who has just been so authentically that.

“That’s it, I don’t give a shit about my legacy. I don’t want to be known. I love these interviews. I do that so that people can look at it and say wow, we have to go to this restaurant, wow we want to know more about his mom and dad, we want to know more about their story. I’m just an echo. If there is a word about legacy, I want to be an echo of them.”

— Chef Yia Vang

CHEF YV: We were interviewing PR groups and one of them said, “yeah the whole family thing and culture – that’s your schtick.” I was very angry and I wanted to say F- you dude. If you think that this is a schtick, I don’t think that you're the right people for me to work with. This isn’t a schtick man, this is life. There’s going to be chefs that come out and out cook us, great - awesome - good for you. But they’re not going to tell our story better then us. I live this and I will die this, you know? I don’t give a crap. I will live in the basement of wherever to keep everything at low cost so that we can put all of our funding into making this work. I want you to know that I am the first to make all of the sacrifices. I’m the first to inject my own personal money when we can’t get payroll going for last month. We’re going to do that and there’s no amount of cost that I wouldn’t do and we’re going to do this.

That’s the thing that I want to be able to teach our chefs on our team. Find something in your life that you’re that passionate about. I don’t care what it is. Find it and work for it, fight for it in the same way just like mom and dad. To this day, they still do that. They’re retired, we’re all adults. They don’t have to do that. We have our own lives and we do our own thing. They still on my frickin’ birthday gives me $100 and he’s like, this is for gas. I’m like, what and he tells me that he wants to make sure I have enough in my car. They’re still warring for us! It never stops and I think that they’re heart has this go go nature. I look at my father and I don’t give a crap, I had a great example of what a man is, what a good father is, what a good man is and I tell people.

How do you know what it means to be a good man? Look at my father. If I can be quarter of who he is, how he takes care of us, how he loves us, how he fought a war to get us here – if I can be a quarter of that, if I can be a good husband one day and hopefully to be a good dad one day – that’s who I’m looking to!

My mom ferociously loves us. She never gives up on us. When I visit her, she always tells me that she’s praying for me and the restaurant. She says it constantly and even when I want to give up on myself and say that I’m done, she’ll pull me aside and say, “hey, this too shall pass. It’s ok.” This is coming from someone who sat in a war camp as prisoners and tells me that it will pass. She has seen it all, she has seen hell, she has seen evil. She still says that it will will pass. In COVID, they looked at us and said it was ok and it would pass. She said that they had been through things like this before. They never panicked about COVID. I love it, that’s my parents. Like I said before, the food is just the tip of the iceberg. There is something deeper and richer here.

I really appreciate media outlets like yours that want to dig into that. Like we have the easy and low hanging fruit like culture, being all about family and if you want to do a 500 word piece on that, that’s great and we can do that too. But for those that sit there and say that they’re going to sit down for 2 hours and hear about this, I’ll go deep man! I’ll go deep deep into this!

AM: We have a lot of stories and we love sharing them!

CHEF YV: It’s awesome to see the different kinds of groups of people that are there. There’s also people there that I admire myself and I’m like oh that’s awesome! So I felt all fanboy like yeah!

IG @yiavang70

PHOTOGRAPHY CREDITS | PG 30, 52, 55, 56 + PG 132 63MIX ROUTIN3S Eliesa Johnson | PG 33 - 34 + PG 132 3MIX ROUTIN3S Courtesy of Chef Yia Vang | PG 38 - 44 Netflix | PG 48 Outdoor Channel/Feral | PG 51 TJ Turner Photograpahy PG 58 Emilie Ann Szabo |

Read the APR ISSUE #88 of Athleisure Mag and see BEING THE ECHO | Chef Yia Vang in mag.

THE IMPACT | JESSE MCFADDIN

This month, we caught up with Japanese-American rock and Hip-Hop singer/songwriter, rapper, guitarist, philanthropist and entreprenuer, Jesse McFaddin. In addition to his solo career, he is also in RIZE as well as The BONEZ which have been bands that he has been in for a number of years and he recently started another band, E.D.O. For Jesse, music is the way that he communicates and shares his message as well as his love for fashion which includes a number of brands that he has created. We take a moment to talk with him about how he started in the industry as his father Char is a known rock legend, how Jesse made his music and journey his own, how he creates new music whether solo or collaboratively and his latest album with The Bonez - Yours.

ATHLEISURE MAG: When did you fall in love with music?

JESSE MCFADDIN: As long as I can remember, since I was born quite naturally. Some examples include my mother singing her favorite tunes, such as Lovin’ You by Minnie Riperton, every night as a sort of lullaby. My father is a professional rock guitarist, my mother creates lyrics for his songs, so I had frequently sung those songs under these circumstance, such as Rock Band Way, I have been falling love with music for m entire life.

AM: When did you realize that you wanted to make music?

JM: Pretty late, I guess. It was probably around 15, 16 years old, when I realized it. Until then, Hip-Hop was my first influence, records included both acappella & instrumentals, so using those materials, I had created my original lyrics of some songs, singing on top of those. Gradually, I noticed, that I could make a track with my guitar phrases!

AM: How has your father influenced you in your music career?

JM: I have been realizing more these days, as I grow older and have matured. But when I started in music, my direction was quite the opposite of my father's music genre, because I didn’t want to be in his shadow. So, I became more Hip-Hop centric rather than Rock Music. However, I have 2 rock bands now. One band is RIZE. Last year marked the 25th anniversary after our debut. The other band, The BONEZ, has our 10th anniversary this year. By continuing to do what we started and then increasing a little by little, I see what we have created for the past 26 years! I have to say that my father has influenced me a lot. This is why I am able to make a living with music.

AM: At what point did you realize that this was something that you wanted to do as a career?

JM: It was during my high school days when Sony Music asked us for our contract, I was 18, my partner Nobuaki Kaneko, drummer of RIZE was 17. But we replied to Sony saying, “Can you wait until we graduate from high school? And if you still want us, let’s sign our contract.” Signing a contract wasn’t our goal. Rather, our goal was just to have fun - just like going to a skatepark. But we finally reached the deal, even though we were sort of a jerk (lol) at that time! We wondered why they wanted us but Sony emphasized that wanted to be part of us.

AM: When you're creating new music whether solo or your groups, how do you get inspiration for your next project?

JM: It is very hard to find out the root of art, or seeds in any types of projects. I get my influences through my personal stories, my friend's episodes, bumping into some news info, although that is fake or true, those are my triggers to plan for new projects or creating new songs. I guess, this is the hardest aspect for us as artists. For me, creating from 0 to 1 is totally harder than from 1 to 10. But the bottom line is, believing in myself is a crucial part for any creation, I guess.

AM: You're a singer, rapper, guitarist, music producer and composer how do you juggle all of these roles and do you have a preference of one over others?

JM: In thinking about this, my theory is the same. I mean, having same stances, or attitude to various things, not only in music, but when communicating, either with my wife, with my kids, with my friends, you, and others - this is important. But surely as a member in a band, or solo, the reactions are slightly different. The only way to express oneself is just to be naturally aligned, I guess. I used to draw boundaries around those, but I finally realized that simplicity is best.

AM: Tell me about RIZE. How did this group come together and what are you working on now in terms of new music, tours etc?

JM: We are friends from our childhoods. We have our own pace. We feel that when the time is ripe, we're gonna restart again.

AM: You're also in The BONEZ. How is this group different than RIZE and what are working on with them musically and are you touring?

JM: Forming this band is very different from RIZE. Quite accidentally, The BONEZ was born, I guess. That was 12 years ago. I initiated the launch of this new project with COZY, on 11th, Nov, 2011 = 2011/11/11, as a new type of project where we had a series of opportunities for my fans to participate in, by creating with this project. We were prioritizing Mash Up with my fan. Through those processes, the album called Stand Up was released on 11th, Nov, 2012 as the credit JESSE & The BONEZ. Along that flow, we organized The 1st and The Final Gig as sort of a memorable liveon 11th, Jan, Nov. In order to do this show, I needed band members so I asked T$UYO$Hito to play bass and ZAX from Pay Money to My Pain (PTP) to play drums. They were meant to be supporting members. Unfortunately, due to a tragedy of one of my closest friends and amazing singer, K who was the vocalist of PTP, he passed away suddenly. So even looking back, The BONEZ was fortuitously formed.

AM: It's interesting how you enjoy various genres of music and you have another group that you created, E.D.O. - tell me about this group and why you wanted to create it?

JM: These members are also high school friends, like RIZE. Just keep on doing, that’s what I want to.

AM: You also have solo projects musically, is there anything that you can share with us?

JM: Quite randomly, upon some timing. Sure, I am always writing songs. But, one epic thing I can share here, is I am planning for releasing a new solo single, title called Never Mind. This song is so dope! Once I can disclose, for sure, sharing immediately. Looking forward to it!!

AM: You're known for your fashion sense and even have your own line, S&Co's and Cloudland 33. Why is it important to you to have this in your portfolio and are there any interesting collaborations and projects that we should keep an eye out for?

JM: I love clothes, including vintage, but Price doesn’t matter. Individuality, Identity matter. Fashion is the sure way to express who you are. I love T-shirts. It is the reason why I own my clothing fabric printing company called JESSE’s Shop & Factory.

AM: As a philanthropist, you created Bring the Hope. Tell me about this organization and what it does.

JM: I launched my philanthropic activity due to the natural disaster that happened in Haiti in 2010. My local hometown, TOGOSHI, in Japanese pronunciation, “TO” same pronunciation with 10, “GO” = 5, “SHI” = 4. Based upon some instinctive inspiration from here, I decided to start our free concert at the park in Togoshi, in 20”10”/”5”/”4”. 1 year after Haiti's disaster, we had another big earthquake in Tohoku, Japan on Mar, 2011. Since then, I have organized these free concerts with a number of my musical friends at the same park in Togoshi, every 4th, May. During COVID-19, I organized these events online. Through our free lives where anyone can join without fees, I want attendants to feel happy, gratefulness for our ordinal life, peace, and hope.

AM: As someone who is involved in a number of projects what are you working on that you would like to share that we should keep an eye out for?

JM: As I initially mentioned, This year in 2023 is The BONEZ’s 10th anniversary after we officially formed. We are gonna kick off our nationwide live tour this May, where we will visit 47 prefectures with our new album, Yours which has been our first release in 5 years. I'm looking forward to meeting with our fans “BONER” all over Japan. I surely promise, we will pump you up! Please check out our tour info.

AM: Because of the work that you do, what is your process when you decide whether you're partnering with someone or doing a collaboration? Are there certain things that you look for in deciding to go forward on those?

JM: Every time I collaborate with other artists, and/or create songs with others, I often try to explore their ideas at first. If they don’t have ideas, or imagination out of stocks, then I give them my ideas. I tend to prioritize opportunities for my collaborative partners to expand their creativity.

AM: How do you take time for yourself so when you're not on stage or working on your next project?

JM: Mostly spending time with wonderful, beautiful family.

AM: You're in great shape, what are 3 workouts that you do that we should consider adding to our routines?

JM: Ab Roller - Squat - SEX

AM: With the summer around the corner, what are your looking forward to personally and/or professionally?

JM: Personally: Going to beach resort with my family. Professionally: Joining in the following major Rock Fes.

IG @jesse_mcfaddin_original

@the____bonez

PHOTOGRAPHY CREDIT | INTERVIEW + PG 106 9PLAYLIST Yoshifumi Shimizu

Read the APR ISSUE #88 of Athleisure Mag and see THE IMPACT | Jesse McFaddin in mag.

SUSTAINABILITY IS KEY | DANIELLE LOMBARD

It's always great to enjoy something that has added benefits to help others! With Earth Day being this month and an ongoing focus on sustainability, we connected with Danielle Lombard who we were first introduced to on the 21st season of The Bachelor and again when she was on season 4 and 5 of Bachelor in Paradise. In addition to being on the show, Danielle is focused on sustainability and doing what is necessary to benefit the Earth in a number of ways. We talk about how we can be sustainable in a number of ways as well as her partnership with Astral Tequila through their This Round's For The House which supports the Adobe Brick Project. She shares how we can participate and how it benefits Jalisco, Mexico.

ATHLEISURE MAG: You’re very passionate about sustainability. How have you incorporated that into your life and why is that so important to you?

DANIELLE LOMBARD: I’m really passionate about sustainability just because, I have a very deep appreciation for nature and I think that over the last few years, I have become really aware of the negative impact that we have on it. Especially during the lockdown and COVID, I bought a National Park pass and I was driving around to all of the National Parks. I just realized that this is something that I love so much and that I don’t want to lose it. So what are the things that I could do at home to help diminish my footprint. I think that I do that because I compost all my food waste now, I shop consignment and vintage as much as possible, I upcycle when I can and I just try to join a lot of neighborhood recycling programs – recycling my empty beauty products and supporting sustainable brands such as Astral.

AM: We love that. For someone who has not started their journey and maybe overwhelmed as there are so many things to do and ways to go about it, they may be looking for easy or simple ways that they can get to the starting line. What would you suggest to them?

DL: I mean I always tell my friends just "re" as much as you can in recycle as possible – as much as you can! I mean, I bring my reusable bags to the grocery store as opposed to getting a plastic bag. I can just use my reusable shopping totes. I always carry around my refillable water bottle instead of buying a plastic water bottle. And if you’re out and about, you can always ask for your bartender to make you a cocktail with Astral so that you’re supporting a good cause.

AM: Tell us about the Adobe Brick Project. I think that it’s really interesting and that they are building homes in Jalisco, Mexico. In addition to tell us about this, why did you want to partner on this with them?

DL: As you know, I love sustainability and I try to implement those practices as much as possible. Astral asked me to be part of their Earth Day initiative which is promoting the This Round's For The House, which is all the bottles that are being purchased are going towards the Adobe Brick Project. With that, they are using all of the upcycled adobe bricks to create homes is Jalisco, Mexico which is where their tequila is produced. So, I like that they are giving back to their community. This Earth Day, Astral is going to announce that they have 10 homes being built right now.

AM: That’s amazing and it’s really cool to see that by enjoying your favorite tequila shot or cocktail you can assist in this initiative. I’m assuming that you have a favorite recipe as well!

DL: I do! I did a trip with them in Joshua Tree which was wonderful! We had a mixologist help us create cocktails based on our signs. So, I’m a Capricorn and I’ve been addicted to this cocktail ever since. It’s called the Saturn Moon. It’s with Astral Tequila Blanco, fresh lime juice, agave, ginger beer which is one of my favorite mixers and then we also muddled a handful of fresh blueberries!

AM: That sounds really refreshing!

DL: It’s amazing and one of the favorite drinks that we had!

AM: I’m a Virgo and even I would want to drink that one!

DL: Ok, I’m a Virgo Moon! The blueberries were really a nice touch.

AM: We enjoyed seeing you on The Bachelor and The Bachelor in Paradise. What was your biggest takeaway from your time on the show?

DL: Oh wow, I think that for me, going into it, I had recently gotten out of a very unhealthy relationship where I was very codependent on this person and spent several years building up their career and life. When I left, it was just this process of rediscovering myself. I validated the fact that I was glad to leave the relationship and that it was a good decision. I left with a new sense of independence and who I was as a person and what my values were. I also left with some of the most amazing friends that I now talk to every single day!

AM: That’s amazing. We always love when we interview people whether they were competing or they were The Bachelor/Bachelorette, we just had Michelle Young a few months ago and we always like talking about the group chats and who’s in it. Who are the people you talk to?

DL: Oh yeah! It’s pretty wild because after you get off this show, it’s such a unique experience. It’s really nice to have those group chats to share what you’re going through right now, because no one else really knows. Even in past seasons, everything from each house there is always some tea that happens, but I talk to Raven, Alexis and Jasmine. Those are my core girls that I’m still friends with every day. I just had a canceled flight in Dallas and I went over to Alexis’ house and spent the night.

We're always on a mission to find our next favorite cocktail and Danielle's Saturn Moon, sounded refreshing. We're going to share with you the recipe for Saturn Moon and whatever your horiscope is, Astral has a series of Astralogical recipes for you that's in line with your sign or your tastebuds.

SATURN MOON

WHAT YOU'LL NEED

1.5oz Astral Tequila Blanco

.5oz Fresh Lime Juice

.5oz Agave Nectar

A Handful of Blueberries

Ginger Beer

HOW TO MAKE IT

Combine first three ingredients into a cocktail shaker and muddle lightly. Add ice, shake and strain into an ice filled glass and top with Ginger Beer.

IG @daniellellombard

PHOTOGRAPHY CREDITS | Andrew Ho

Read the APR ISSUE #88 of Athleisure Mag and see SUSTAINABILITY IS KEY | Danielle Lombard in mag,

THE CLIMB | CASE WALKER

We always like to find out more about those on our favorite shows! For fans of HBO Max's The Other Two, you know that this show is about siblings Cary Dubek (Drew Tarver) who is trying to obtain better auditions and Brooke (Heléne York) who is trying to get her life together in general! Their brother, Chase, known as Chase Dreams (Case Walker), becomes an internet senation overnight. The show illustrates how they navigate their realities!

In this month's issue, we sit down with Case to talk about his character who will be back for it's 3rd season on May 4th on the streaming platform. He shares similarities and differences between himself and this character, how he became attached to the show and how he has enjoyed the process. He also talks about Monster High which will be out this fall.

In addition to his love for acting, he is also an avid rock climber and talks about how he is just as passionate about doing this sport, taking on the challenges that come along with it as well as a bucket list of locales that he would like to go to in his travels to do this activity that he is so proud of.

ATHLEISURE MAG: When did you realize that you wanted to be an actor?

CASE WALKER: I realized that I wanted to be an actor, probably when I was 8 years old and I realized that I could play characters and that that would entertain people. It got me hooked!

AM: How did The Other Two Come about? I’ve enjoyed watching this show, but for our readers that aren’t familiar, tell us about this.

CW: The Other Two was a project that I went out for I think 7 years ago now, maybe longer or earlier. I just went out for an audition, my dad took me out across LA and we went in like the usual kid actor would and it just really worked out! I connected with the casting director and I connected with Chris Kelly (Saturday Night Live, Crashing, Broad City) and Sarah Schneider (Saturday Night Live, Master of None, Goodnight, Sweet Prince) in the last audition. It worked out and it’s been amazing ever since.

AM: That’s amazing! You play Chase Dreams. Who is he and are there similarities and differences between yourself and the character that you play?

CW: Chase Dreams, well, he has grown a lot over the show. Early on, we were very similar in the 1st and the 2nd season. It paralleled a little bit to my life as a child actor in LA and going through the motions of the industry. This season, Chase gets to mature quite a bit. We jump a little bit into the future and Chase is older going through what I would say are adult challenges than he has ever gone through. Which is very similar to what I have gone through as well even in this season which is really fun!

AM: That’s great! The show obviously has an incredible cast with yourself, Molly Shannon (Saturday Night Live, White Lotus, Divorce), Ken Marino (Party Down, Black Monday, Veronica Mars), Wanda Sykes (Black-ish, Bad Moms, Curb Your Enthusiasm) along with former SNL writers Chris and Sarah. What is it like being on this show and what have you learned?

CW: Yeah, I’ve learned so much working on this show. All my co-stars have not only been friends and companions to me, but also talking to me so much about acting and especially how to operate on set and how to be on a television show to work together to produce art. I’ve also learned so much from them on the comedy side as well. They’ve just been amazing mentors, friends, and co-workers - all of the above.

AM: It’s always great when you have that dynamic in the chemistry. Are you able to tell us about the upcoming 3rd season and what we can expect?

CW: I can share a little bit. This season is a big jump from where we last were. It’s totally different and it’s bigger. I would say that it’s a lot bigger if you can believe it. Everyone, I would say this season – every character is kind of going through their own challenge. We’re a little bit more separate and individual this season and of course, as we always do, we end up back together as a family through all of our conflicts and challenges in the industry. It’s really fun to see how we all get through this season! There are some crazy things that happen and Chase goes through a lot of stuff! I personally felt that I was going through a lot of different sketches this season a little bit because you’ll see that Chase has a few things that are going on this season to solve his situations. It will be really fun to watch for sure.

AM: Looking forward to catch that! Are there other projects that we should keep an eye out for that you’re involved in?

CW: I worked on another project that’s a live action musical, the 2nd version of it called Monster High. It’s totally different than The Other Two which is going to be a blast and it will be out this fall!

AM: It’s always exciting to have something that’s ahead of you!

When you’re not on set, we know that you’re an avid rock climber. How did you get into this sport?

CW: Rock climbing, I got into it because my big brother was really into it. He had been doing it for a few years and as a little bro does, I kind of followed him into it. Then I stopped for a few years and then around COVID, I completely fell in love with it – especially outdoor bouldering. I’ve kind of run with it since then.

AM: You mentioned that your brother was a huge influence, but there are so many outdoor sports that you could have done, what is it about this specifically that you really love about it?

CW: I would describe bouldering and rock climbing as probably one of the most full value sports. While I’m in NY, I can train at the climbing gym nearby and find a community there and then when I’m home in Colorado, I can do a lot of outdoor bouldering. I can go to the Alpine or the Front Range. When I was in Canada filming, there was climbing everywhere. It’s a beautiful sport where you can do it a little bit, you could do it a lot, you can go outside and you can be inside and there's just this awesome community behind it. I find it to be one of the best sports in the world, it’s my favorite.

AM: Do you have a bucket list of locations that you would go to specifically around the world to continue to boulder or rock climb out there?

CW: Totally, yeah! There’s a bunch. There’s a place called Rocklands in South Africa that’s incredible, there’s a place called Fontainebleau in France which is amazing and it has a fun name – these are all just obviously legendary international bouldering spots. Where I’m at in Colorado, it’s a bucket list for a lot of people! So I just got to get a lot more boulders on my checklist here and I’ll definitely make my way to Spain and France and all of the above!

AM: When you’re climbing, how do you prepare? What are the things that you’re looking for to ensure that you’re having a good climb?

CW: To prepare for climbing, especially when you’re taking it to a whole other level, you really have to invest a lot more than you expected to it. So, it’s really mental, it’s emotional sometimes and obviously, it’s physical. A lot of people don’t grasp the mental aspect of it often times when you’ve spent a lot of time on a project which is what we call it. Like spending multiple days. It really does take a lot of mental focus and figuring out data. When I’m climbing, I just really try to be present because sometimes you can think about getting the route done or just overthinking it. At the end of the day, it’s really just about getting outside, climbing and having a great experience. When you do what we call a complete boulder or a complete climb, it’s a reward and it’s really fun. Really, climbing is just about climbing and being able to get out there and to challenge yourself.

AM: Have you ever done it competitively? Will we see you trying to go to the Olympics?

CW: You know, I have a friend who’s in the Olympics and he was one of our Olympians and I have a ton of friends in Colorado who obviously go to the National Team Trials. There’s actually a pretty big separation between outdoor bouldering and what we call comp style or competition style climbing. They kind of have a middle ground, but you end up training one or the other. I’ve been pretty focused on the outdoor stuff, but I also do a few competitions here and there! Just not maybe on the Olympic level!

IG @casewalker

PHOTOGRAPHY CREDITS | PG 92 -94 HBO Max/The Other Two | PG 97 Rocky Holloway | PG 98 Cooper Doe |

Read the APR ISSUE #88 of Athleisure Mag and see THE CLIMB | Case Walker in mag.

63MIX ROUTIN3S | LEAH VAN DALE

Read the APR ISSUE #88 of Athleisure Mag and see 63MIX ROUTIN3S | Leah Van Dale in mag.