ATHLEISURE MAG #112 | CHEF MASAHARU MORIMOTO

In this month’s issue, our front and back cover story is with Restaurateur Master Chef Masaharu Morimoto who we first saw via Iron Chef Japan and then continued to Iron Chef America. Whether he is judging, participating in culinary competitions, opening more restaurants, or more - he is always focused on the power of food and how he can continue to entice us with flavors! On May 10th, he will be the Grand Marshal of the Japan Parade on Japan Day in Central Park West. We caught up with him to find out how he got into the industry, his passion for cooking, upcoming projects, and more!

Last month we had an incredible series of conversations with Co-Creator/Executive Producer, and writer Chris Brancato as well as cast members from MGM+’s Godfather of Harlem. We caught up with 2 additional cast members of this series, Elvis Nolasco and Erik LaRay Harvey.

We had the pleasure of chatting with Chef Esther Choi about her passion for Korean cuisine, her restaurants, and her upcoming season of Food Network’s 24 in 24: Last Chef Standing where she serves as co-host for this competition series. She also shared why she partnered with LISTERINE for a fun immersive culinary experience that we enjoyed as well.

This month, the NFL Draft took place and many people that we have enjoyed watching throughout their college career found out where they will be playing this season. We had the pleasure of connecting with QB Dillon Gabriel who played for the University of Oregon days before the draft to talk about his love for the game, how he trains, his partnership with Echelon Fitness, what the NFL Combine is, and what he is looking forward to in terms of the draft. We look forward to seeing him on the Cleveland Browns!

We caught up with noted designer Lele Sadoughi who collaborated with CHLOE Wines on a stunning bottle that we can enjoy. We talk about her line, creative process, and upcoming projects.

For over a decade, we have enjoyed seeing Titus Welliver playing Harry Bosch in Prime Video’s BOSCH and BOSCH: LEGACY! With BOSCH: LEGACY streaming its final season, we sat down with Titus to talk about how he came to this series, what it’s like to play this character, how he prepares, and the takeaways he learned from being in this series. We look forward to the spin-offs from this franchise.

We’ve been fans of Bachelor Nation from the first season and when we were first introduced to JoJo Fletcher in The Bachelor we knew that she was someone who we would continue to see - especially when she became The Bachelorette. Since then, she continues to share her entrepreneurial world with us. We talk with her about what it means to be part of Bachelor Nation, being an entrepreneur, and her latest project - Saint Spritz!

We’ve been a fan of WTA #2 doubles tennis star Taylor Townsend for years! When we caught up with her, we wanted to know more about what she loves about the game, how she trains, what it’s like playing singles vs. doubles and the legacy that she wants to leave!

We head to Singapore for this month's The Art of the Snack which takes us to 3 Michelin Star Zen. We chat with Chef TC and Chef Martin Ofner to find out about their culinary backgrounds, the ambiance of their restaurant, and what we can expect when we come in to dine there.

This month's Athleisure List comes from member’s only The Ra Ra Room located in Phoenix, Arizona - it’s definitely a culinary experience that you will want to know more about! We also talk about one of our favorite places to pop into after a day of running around - Tacombi. With multiple locations including a number here in NYC, it’s always an easy vibe.

This month we have our 9CH3F ROUTIN3S from our cover star, Chef Morimoto who talks about what he does Morning, Afternoon, and Night. This month's 9PLAYLIST MULTI comes Pro Surfer Brianna Cope who shares what she enjoys listening to, streaming, and reading. Our 63MIX ROUTIN3S comes from Dillon Gabriel and from Team USA Olympic Volleyballer Kelly Cheng they share what they enjoy having, doing, and being Morning, Afternoon, and Night. This month’s THE 9LIST STORI3S comes from JoJo Fletcher as well as Taylor Townsend. This month's THE 9LIST 9M3NU comes from Chef Johnny Chan Boon of The Ra Ra Room in Phoenix Arizona, Restaurateur and TV Personality Chef Esther Choi of Mokbar and GAHM, and Restaurateur, TV Personality, Author, Master Chef Morimoto - who shares with us what they enjoy about the Spring, ingredients that they enjoy cooking with, and what dishes we should try when we are at their restaurants.

Of course, we have a number of roundups that you can also check out from our must-haves to yours!

Read the APR ISSUE #112 of Athleisure Mag.

SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS

Last month we went to Ludlow House to screen Allbirds' series Cards on the Table hosted by and created in collaboration with Stanley Tucci (The Devil Wears Prada, The Hunger Games franchise, Conclave) as well as to enjoy a lovely dinner and to keep the conversation going. This series includes conversations with fashion designer Tan France, F1 racer Carlos Sainz, Henry Golding (Crazy Rich Asians, The Gentlemen, A Simple Favor), Molly Ringwald (The Breakfast Club, Pretty in Pink, The Bear), Sophie Turner (Game of Thrones, Dark Phoenix, The Staircase), and physicists Brian Cox to name a few. The series was developed by Allbirds in partnership with OBB Pictures and SALT Productions.

We enjoyed the vibe of the series, the dinner and the conversation and wanted to find out more about this lifestyle shoe brand by chatting with the companies' CMO, Kelly Olmstead. We talk about shoes, why it started, the thought behind this series which you can watch on Rolling Stones' YouTube channel, and why they wanted to present the brand in this way.

ATHLEISURE MAG: Can you tell us about your background and what drew you to joining Allbirds?

KELLY OLMSTEAD: Having been in the industry for years, I remember Allbirds first showed up on my radar—and as part of a big industry leader like Adidas, wondering if this small company from San Francisco could really shake up the footwear industry like they claimed. Could they actually do things better, in a better way? When I eventually joined Allbirds, that same scrappy, counterculture spirit was still alive and well—and that’s what pulled me in. It was a chance to rethink the way things had always been done. Back then, I saw the potential for this brand to change the footwear industry for the better. And today, I still do.

AM: Tell us about Allbirds, the first product that they launched and their ethos.

KO: Allbirds was founded in 2015, and since day one, we’ve been deeply committed day one, we've been deeply committed

to drawing inspiration from nature to make better since day one, we’ve been deeply commit make better things in a better way. That philosophy inspired our first product, the Wool Runner, the style that put the business on the map and is still known today for its incredible comfort and simple aesthetic. Today, that same philosophy still rings true. We design our products to be materially different by turning away from convention toward nature’s inspiration.

AM: As a CMO at Allbirds, what is your day-to-day like with the brand?

KO: Our business is focused on three main priorities: making great product, delivering great customer experiences, and telling great stories. In my role, I’m especially focused on that last piece of the equation–and that’s where our brand platform Allbirds by Nature came into play. We introduced Allbirds by Nature last year, which has opened up an enormous opportunity to engage with people on a wide range of topics that are important to us. It’s been an awesome few months really exploring the different dimensions that platform allows with my team, celebrating how we take inspiration from Mother Nature and human nature to make better things in a better way.

AM: What does Allbirds by Nature mean?

KO: Since day one, we’ve been deeply inspired by nature: Mother Nature, the ultimate innovator; and equally, human nature–our consumer’s needs and commonalities. Allbirds by Nature reflects that. Everything originates by observing the world around us, which influences everything from the materials we use in our products, to the stories we tell in our marketing.

AM: Can you talk a bit about the design aesthetic of the shoes and what are 3 products from the men's line and 3 from the women's line that are a must-have as we build our collection?

KO: I’d say Allbirds is widely known for our marriage of natural materials and textiles with sleek, simple, modern design. But we’re widely loved for how comfortable our products are. Aesthetic can be more subjective, whereas comfort is universal, and that’s why comfort is paramount to our product design and development process. There really is a shoe for every foot, but to list just a few of our fan-favorite styles: the Tree Runner Go, Wool Runner Go, and Tree Dasher 2s are consistent best-sellers in both men’s and women’s.

We’ve got an incredible design team led by Adrian Nyman, our Chief Design Officer, and Jason Israel, our VP of Design. They've got a team stacked with incredible talent, including industry experts in materials and color. Later this year, we’re delivering an even more robust product line with fresh silhouettes and material executions, which we’re really excited about.

AM: We had the pleasure of attending your recent event in NYC for the Stanley Tucci X Allbirds Cards on the Table Event at Ludlow House. Can you tell us about the campaign, why Stanley Tucci was a great fit as well as including Dr. Orna Guralnik, and why Allbirds wanted to create this?

KO: At the core, the impetus for Cards On The Table was a desire to make meaningful content that brought to life our brand values and beliefs. One of our core values is to Live Curiously, and it’s that quality that we kept coming back to. The concept of a dream dinner party gained traction quickly, because there’s something about gathering around a table that feels ripe for curiosity, conversation, and authentic connection. In each of the four episodes from the series, we’re bringing together people who inspire us and embody our ethos in different and powerful ways–either with an inquisitive spirit, unconventional approaches to their work, or unique stories of success from those who challenge the status quo.

Stanley was the one and only person weconsidered as our host. Not only is he respected and beloved for his influence in entertainment, fashion, and food, but he embodies curiosity, taste, consideration, individuality, and authenticity. He’s the ultimate articulation of who we imagine the Allbirds consumer to be, and really, the ultimate host. Who wouldn’t want to be at Stanley’s table?

Dr. Orna Guralnik’s expertise was critical to adding weight to the series concept, driving compelling conversations and meaningful connections. I can’t overstate just how important her influence was in crafting the discussion cards, which drive the discussion in each episode. With those prompts in hand, we were able to cook up really exciting, entertaining, and unexpected conversations that uncovered common threads between our guests and encouraged authentic connection.

We’re always exploring new ways to connect with our audience. We know people increasingly seek out brands that share their values and offer more than just a product–people don’t want to be sold to constantly. People want to see content that’s entertaining, inspiring, and adds value to their daily lives. We’re eager to see how people respond to this series, because it’s a reflection of what we believe and value, and we’re hopeful it will resonate with people far and wide.

AM: Will you continue to do this series?

KO: We’re hopeful that this series concept will be compelling and resonant for a wide audience, and we’re excited to see how viewers respond as the remaining episodes drop throughout the month. The natural world and human nature are really a limitless source of inspiration, and we’ve just scratched the surface of where this exploration could lead.

AM: What did you learn the most from doing this series?

KO: We’re always exploring new ways to connect with our audience. We know people increasingly seek out brands that share their values and offer more than just a product–people don’t want to be sold to constantly. The initial response to the series has affirmed that, and it’s been so encouraging and fulfilling to see people connect with the series, the talent, and even with one another in the comments. People are asking for more, and that’s the best result as a storyteller and marketer.

But even more broadly speaking, on a human level, this series reminded me of the joy that comes from human connection. Our hope is that Cards On The Table not only paints a picture of our brand’s beliefs and personality, but inspires people to approach life with renewed curiosity and desire for connection. We want everyone to be reminded of the power of community, and to feel encouraged to connect through the shared qualities that make us human.

AM: Are there any new launches coming out that we should keep an eye out for?

KO: Absolutely–nothing I can tease out quite yet, but we have some pretty fantastic products coming this year that we’re unbelievably excited to bring out into the world.

IG @allbirds

PHOTOS COURTESY | Matt Holyoak

Read the MAR ISSUE #111 of Athleisure Mag and see SPRINGING AHEAD | Kelly Olmstead CMO Allbirds in mag.

THE SPICE OF LIFE | CHEF MANEET CHAUHAN

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

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

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

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

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

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

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

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

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

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

AM: How would you define your style of cooking?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CHEF MC: Just keep an eye out!

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

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

IG @maneetchauhan

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

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

ATHLEISURE MAG #111 | RASHEE RICE

In this month’s issue, our front and back cover story is with NFL Super Bowl Champion of the Kansas City Chiefs, Rashee Rice. We talk about his passion for the game, his journey, staying in shape, the upcoming season, and how he gives back philanthropically!

We sat down with Creator, Executive Producer, and writer Chris Brancato for Godfather of Harlem which is back for S4 on MGM+. We also interviewed cast members Rome Flynn, Lucy Fry, and Michael Raymond James as we talk about this historically inspired series, why they are part of this program and what we can expect this season. 

We sat down with pro surfer Brianna Cope who talks with us about her love for the beach, surfing, being in Surfer Girls on Prime Video, and her love for cooking on the beach! We chatted with her about her ambassadorship with Gozney and why this is something that we can enjoy when it comes to making pizzas wherever we roam.

We enjoyed an amazing dinner a few weeks back at Ludlow House to celebrate the launch of Cards on the Table, a digital series hosted by Stanley Tucci in partnership with Allbirds. After having such a great time at the event we wanted to know more about Allbirds as a brand, footwear aesthetic, how this series came about, and what we can look forward to.

We have been fans of Chef Maneet Chauhan for a number of years from her restaurants to her hosting and judging shows on Food Network. We sat down with her to find out how she got into the industry, why she loves cooking, finding out about her restaurant group, and upcoming projects.

Our kick off to Spring wouldn't be complete without our recap of this past Awards Season via 9R3DCARP3T which shares exclusive quotes with those who walked the red carpet as well as their teams.

This month's The Art of the Snack takes us to Singapore where we dine at Burnt Ends. We talk with Chef David Pynt on his culinary journey as well as what led him to launching this restaurant and what we can expect when we come in to dine.

This month's Athleisure List comes from Lolita in Midtown NY which have a phenomenal menu for your next meal as well as cocktails! In addition, we also head to Italy to enjoy ARIA Retreat + Spa.

This month we have our 9PLAYLIST from NFL Super Bowl Champion and Athleisure Mag cover, Rashee Rice of the Kansas City Chiefs. We have an additional 9PLAYLIST with EDM DJ/Producer,  KAAZE. This month's 9PLAYLIST MULTI comes US Open 2017 Grand Slam winner, Sloane Stepens who shares what she enjoys listening to, streaming, and reading. Our 63MIX ROUTIN3S comes from Rashee Rice and from pro surfer, Brianna Cope. This month's THE 9LIST 9CH3FS comes from Chef Hailey Nissimov of Figaro Cafe, Owner Will Patton and Creative Dir Devin of Press Club Cocktail Bar and our THE 9LIST 9B-L-D comes from BRAVO Top Chef S22 that is currently airing - Chef Lana Lagomarsini as she shares what dishes we can enjoy for Breakfast, Lunch, and Dinner.

DIGGING INTO THE DYNASTY | HBO'S CELTICS CITY DIRECTOR LAUREN STOWELL + PRODUCER GABE HONIG

We love a good documentary and docuseries and when it covers something iconic in sports, you don't have to tell us twice! HBO's CELTICS CITY takes us through one of the most storied franchises in the league that is truly a dynasty and most recently won their 18th Championship last year. In this 9 episode docuseries premiering on March 3rd, we learn about the history of the Boston Celtics from its start, how it fits within the city of Boston, the impact of the sport, as well as culture on the game and more!

We sat down with the docuseries director, Lauren Stowell (144, Tiger Woods: America’s Son, SC Featured: Together – The Jrue and Lauren Holiday Story) and its producer Gabe Honig (PokerStars Caribbean Adventure, US Open Epics: Tiger Woods: Perfection at Pebble Beach, The Captain) to find out about the series, how they went about covering 75 years of history, incredible interviews, and what the Celtics mean to fans, sports enthusiasts, and more.

ATHLEISURE MAG: It’s great to talk to both of you! Before we delve into CELTICS CITY, can you tell me a bit about your backgrounds? Lauren, I know that you did Tiger Woods: America’s Son and Gabe, The Captain – as a Yankees fan, that was a phenomenal docuseries!

LAUREN STOWELL: Yeah, I, currently work with Connor Schell (co-creator and Executive Producer of the 30 for 30 series for ESPN, O.J.: Made in America, Super/Man: The Christopher Reeve Story) at Words + Pictures as a Director/Producer there. I've been there for 2 years since we really started CELTICS CITY. Prior to that, I was at ESPN as a Storyteller Feature Producer documentarian for 16 years. Before that, I was at UConn, you know, I'm a Connecticut native!

GABE HONIG: I've been a freelancer for all the very many years of my career and done such shows as Friday Night Tykes and then The Captain. I hooked up with Words + Pictures with Connor and Libby Geist (The Last Dance, Giannis: The Marvelous Journey, Court of Gold), and then Lauren too to embark on this adventure.

AM: So, what was it about CELTICS CITY that made you guys want to be part of the project and to tell this onion of a phenomenal story?

LS: Initially, after reading the treatment that, you know, Connor and Bill Simmons (The Ringer podcast network, 30 For 30, Music Box: Yacht Rock: A DOCKumentary), had the initial idea to do something longform - multi-part, but really starting to get into the layers of the story for me personally, obviously, Gabe can speak to his experience once we started discussing the story. It was so multi-layered. It was so nuanced, there was so much room for possibility and opportunity, within the story. When, Gabe came on board and we started discussing the story, the arnrative, and the structure. It was almost unbelievable how many highs and lows and larger than like characters, iconic figures, not just sports, but American history. Yeah. So the opportunity for me to tell a story that went beyond just the story of the Celtics, something that could resonate and connect to American culture as large, was really what drew me to the project.

GH: So as a lifelong New Yorker and fan of all things New York sports. This is the last project that I think that I could ever think that I would spend 2 years of my life doing around the Boston Celtics! Words and Pictures passed me the treatment after I was done with The Captain, and I read it and I was just like, “there's a lot here that I think as a Storyteller you can really sink your teeth into.” I was still a little skeptical and then I met with Lauren and her vision for how she wanted to tell this story, I was inspired within the first 20 minutes of what ended up being our 2 hour conversation!

AM: Oh wow!

GH: We spent a lot of time before we shot a single frame, really figuring out what are the tent poles here? What are the stories and where do all the branches come off of? Who are the characters? And I think that's what also separates this story from other stories about franchises. Lauren's focus was on the people and their experiences as they move throughout history. I think that's the thing about the Celtics that, like, I think people are going to really fall in love with, and that makes it the most interesting is that it's the people. The organization leans into the people, the people that have been there for 40 plus years that are still there. That's unheard of in professional sports!

And that comes with pluses, and minuses with that as well. We don't shy away from any of that. It's about character and how those people grew, didn't grow, and all the pros and cons of complicated human beings?

AM: What was each of your favorite moments in the docuseries? Whether it's something you know that we actually get to see through the series, or maybe just something just being in the production side that that really spoke to you?

LS: Ugh, it's such a good question! It's so hard! I know for Gabe it will be difficult for him too. We talk about this all the time, the moments that you know over the almost 2 years that we were working on this story. I would say for me, one of the moments that just really resonated with me was when we were able to get Karen Russell and Randy Auerbach together. They’re close friends and we kind of discovered that through speaking with each of them in our kind of early research phases. I think what was important to all of us on the team was really understanding Red Auerbach and Bill Russell as men, as people, what their character was, and their values. Because without understanding that, you can't really understand the history of the Boston Celtics without understanding those two - the architects of what it became and what it is. I think that was, like, such a special moment for me.

Just seeing them sit across from each other, the genuine admiration and reverence that they each held for each other, but that they talked about each of their fathers holding for one another and how much I guess it meant you know that even they were able to keep this relationship all these years later, and it was just cool to see the daughters of 2 Legends!

AM: Right.

LS: Sitting across from each other all these years later and reminiscing on their favorite moments and how much their father's impact on the sport and on America was. It was really cool for me. I think there's so many moments, but that's probably one for me. That just felt really special.

AM: That's really cool.

GH: I'm going to give you a 3 part answer here.

AM: Give it to us!

GH: Easily the coolest moment. Yeah, okay. As a huge sports fan, like, yeah, being in the room when Larry Bird was interviewed!

AM: Um yeah!

GH: It’s like Holy Shit. And yeah, you know, I'm riding up in the elevator with Larry Bird of the Celtics who has been there for 40+ years and Jackie MacMullan (Editor’s Note: She is a retired freelance newspaper sportswriter and NBA columnist for ESPN.com). What am I doing here?

AM: Yup!

GH: So that's cool. There were other moments I had the easy job of sitting in the room, but not actually asking the questions. That was, Lauren, uh, who was doing most of the question asking for the process. And there were several times, and I don't want to spoil anything. There were several times where I'm just like, that bite right there, what that person just said that's going to be in the show and will be in the trailer. That question that I mentioned earlier, why do I have these preconceived notions about Boston. By having somebody answer that for me in a way that resonated for me was like a magical moment.

Then the third thing is another kind of, like, just really cool moment man, like being there when they won Banner 18. I'm not a Celtics fan. I try to be impartial on my job. Being in that building, a culmination of almost 2 years of work and seeing that green and white confetti come down, that was pretty fucking cool!

AM: I can see that, wow!

LS: You just gave me chills Gabe again – such a cool moment.

AM: I can only imagine, I mean, sometimes you'll watch a game and even if you're not necessarily a fan, you're rooting for and hoping for a better season.

How long did it take for you guys, to work on this in terms of production/post-production? You guys truly are dealing with research and acquiring these amazing people to speak, from relatives, front office, players, etc. I can't even imagine, like how much time was involved?

LS: Gabe, I mean you’re air traffic control. Please tell her the air traffic that you work with!

GH: The day-to-day of the project started in January of 2023. You know, we started staffing up in February of that year, and our first interview was Bob Cousy (Editors Note: Bob Cousy played point guard for the Boston Celtics from 1950-1963. He was a 6X NBA Champion, 13X NBA All-Star and 1957 NBA MVP and was known as a core piece during the early half of the Celtics dynasty known as The Houdini of the Hardwood and is regarded as the 1st great point guard of the NBA and was the first to reach the 4,000, 5,000, and 6,000 career assists milestones), because there was concerns about his health, and by the way, Bob is still doing fine. We filmed that interview on, I think the first week of April of ‘23.

We really started filming heavily that May all throughout the end of the Summer. We had, I think, 50 interviews in the can.

AM: Wow.

GH: The Summer of ’23 was an incredible blur. I mean, I'm just in awe of Lauren and our producers, Sascha Gardner (American Greed, The Athletic, The Captain), and Christina Lenis (The Circus: Inside the Greatest Political Show on Earth, The First 48 Presents: Homicide Squad Atlanta, Slow Burn). Like, I don't know how they did it, we all did it. We ended up doing 98 interviews. Our final interview was Kevin Garnett in August of ‘24.

AM: Wow!

GH: Yeah, we started editing in May of ‘23. Throughout the process, we had to submit for review, between 70 and 80 cuts that all had their sets of notes. We've got a lot of partners and things like that. You know, Lauren and I are still laughing and smiling. There were times like in any creative process where you want to, uh, pull your hair out and you feel like all is lost.

AM: Yup.

GH: At the end of the day, I couldn't be prouder of what our team was able to accomplish.

LS: I'll add on to what Gabe is saying too. I mean, you know, he talks about that summer of ‘23, that was just kind of a blur. I mean. I cannot say enough about the team, the preparations that was required for these interviews. If you think about the story we're telling, starting in 1950 to a current hunt for a championship with these players. It was 75-80 years of history that everyone on the team - I mean, there were probably 25-30 books that everyone had to read. There was no one definitive work that we could use that just is the history of the Boston Celtics. We had to piece together almost like a patchwork of the research. And you know, Gabe and the team the preparation for the interviews for me was unreal.

Like, I'm talking some of these interviews, a lot of them are 3-4 hours on average. And you know, I had 10-12 pages of notes, research questions, and topics. All of that had to be a fine-tuned, well-oiled machine to be able to do week after week after week. And yeah, it was a very aggressive timeline. And yeah, our team was amazing in accomplishing so much in a short amount of time.

AM: I love how basketball - obviously, it’s great for entertainment and learning about the people who play the sport and the dedication they have. But it's also a vehicle about the larger story of what's going on and what that mirror is and what it can be. What do you want the viewers to get after they enjoy seeing all 9 episodes?

LS: I think what I would want the viewer to walk away with is having conversations that maybe they thought they would never have. That's what I would hope, because I do think our goal as a team was to challenge some of the perceptions, to bring truth, to allow the characters of the story - the fabric of the Celtics to speak. These individuals, who many of them never have told their stories some have, many haven't. For them to speak their truth, and I hope that that becomes a source of, you know, again - important discourse, especially in today in our culture and society right now. We need to have these conversations, and I hope that this film allows that because we were able to show the arc of 75 years of Celtics history, but also American history.

GH: That’s a great answer Lauren. Again, as I tend to do, I'm going to answer this in 2 parts.

AM: Nice!

GH: Number 1 - you know and it’s something that I don't even know if I've ever talked to Lauren about this. In our first conversation, Lauren, brought something to my attention that I think is vitally important if you're a sports fan. This film is not just for sports fans.

AM: Right.

GH: I think somebody that doesn't know anything about basketball, you will enjoy it. For sports fans, I want, you know. I'm hoping that people can take away something, which is like, if you love sports, you know, the story understandably, and you should know the story about Jackie Robinson, the Brooklyn Dodgers and Branch Rickey (Editor’s Note: Branch Rickey was a baseball executive and player who broke MLB’s color barrier by signing Jackie Robinson to the Brooklyn Dodgers in 1947. He also created the framework for modern minor league farm system, and he introduced the batting helmet).

AM: Right.

GH: No one talks about Red Auerbach or the Boston Celtics in terms of moving this country forward in terms of Civil Rights within sports and understanding that an athlete is just an athlete. I hope that the takeaway here is that there are other people in that conversation that move the ball forward and perhaps, moved it forward in really interesting ways as well as those never really talked about ways.

And then, just to add on to what Lauren said quickly - what I loved about working with Lauren is that we were pushed to hear from people who haven't been allowed to tell their story, who the camera has not been pointed at and these stories - some of these stories with the Celtics yeah, they've been told before.

AM: Right.

GH: We had a challenge to tell them in a different way and Lauren put people in front of the camera and they were so happy to finally be able to tell their side of the story, and it's so vitally important, and it's a perspective that needs to happen more in all of media, but especially sports documentaries.

IG @lstowell

@gabehonig

PHOTOS COURTESY | HBO

Read the FEB ISSUE #110 of Athleisure Mag and see DIGGING INTO THE DYNASTY | HBO’S CELTICS CITY Director Lauren Stowell + Producer Gabe Honig in mag.

ON THE COUNTRYSIDE | CHEF VINCENT CREPEL

One of the things that we love about the power of food and the dining experience is the ability for each bite to transport you to a locale and theme as you navigate your meal. It can be enjoyed solo or with those who are with you. That feeling is what makes eating at your favorite or a new restaurant one that we continue to enjoy with each bite.

We sat down with Chef Vincent Crepel of Terre which is known for its French-Asian menu that is inspired by his journeys in an array of countries that he spent time in throughout his culinary career. We wanted to find out more about him, where he trained, and what we can expect when dining at his Michelin starred restaurant.

ATHLEISURE MAG: Chef Vincent Crepel, tell us about where you trained and the kitchens you worked in leading up to Terre?

CHEF VINCENT CREPEL: When I was young I quickly realised I was very unmotivated by school and education; my parents suggested that I went to culinary school to focus on something different. I trained in a small French culinary school and was definitely the youngest person there and I did 4 years there. This time included my most general kitchen experiences you could say. I worked at a mountain ski resort and it was very challenging and repetitive however it prepared me for the hard and repetitive work that comes from working in kitchens.

I then did my bachelors in a culinary degree in Bitarritz, Basque Country but with a focus on business, profitability etc. This was a really good experience because I learnt more about restaurants than just how to cook in one. Cooking is where my passion lay and I went right back to working in the kitchen. I worked as an apprentice in a small family run restaurant in the Basque country, then moved to Singapore, the fine dining restaurant in the Shangri-La in Singapore for 3 years. I moved back and forth between Michelin starred restaurants in Spain (Arzak) and then back to Singapore (Swissotel Fairmont and then at Restaurant André) for a long time and I felt the pull of both places so deeply.

My final destination before starting my own solo work was Switzerland where I worked at 3 Michelin-Starred Restaurant de l'Hôtel de Ville de Crissier where I stepped back into traditional French fine dining. Finally I returned to France and opened my own restaurant, Porte 12 which ran successfully for 7 years from 2014. This was an amazing experience for me and I loved every moment of running my own restaurant. Therefore after Covid the urge to open another restaurant was overwhelming and I found myself opening Terre in Cork, Ireland.

AM: Before we delve into Terre, can you tell us about the cuisine offered here as we know it's French-Asian synergy that is inspired by Ireland's Bounty, what does that mean?

CHEF VC: Well, my initial culinary training journey began in France learning about native flavours and focusing on traditional French techniques. I then spent years travelling and working in Southeast Asia, as mentioned I spent a large amount of time in Singapore. During these years in Asia, as you can imagine, I developed a new understanding for different textures and cooking techniques using regional ingredients. It was so different from what I knew during my earlier years and I have been fascinated ever since. I think the best way to explain my cuisine is that I love combining the aspects of the traditional French training with the fascination and excitement I’ve acquired from my world travels, including influence from The Basque Country and Southeast Asian cuisine. I would say that this is the description of my cooking style.

In terms of the Irish influence, this is truly unique to Terre. When I moved to Ireland I was struck by the beauty of the isolated land and was surprised by all it had to offer. I knew that with Terre, I wanted to focus on this and make it a key part of the restaurant and the guest experience. Everything from the lighting of the restaurant, to perfectly reflect Ireland’s gloomy atmosphere to the ingredients used inhouse, incorporating local produce to represent where we are in place and also time due to seasonality.

AM: What are the spices and ingredients that are indicative of the menu that is served?

CHEF VC: As mentioned, the menu at Terre is deeply rooted in Asian flavors and techniques while celebrating the exceptional quality of Irish and globally sourced ingredients. Our approach is centered on balance between acidity, umami, and texture drawing from a diverse palette of spices and aromatics. Key ingredients that define our culinary identity include kaffir lime, yuzu, miso, jasmine tea, and toasted kombu, each bringing depth and nuance to our dishes.

We also incorporate elements like ginger oil and Pedro Ximénez vinegar to enhance both savory and sweet creations, while seaweed-infused oils and white truffle add layers of umami and complexity. The menu reflects a thoughtful interplay between tradition and innovation, where classic Asian techniques meet the purity of Irish produce, creating an experience that is both refined and unexpected.

AM: Terre is located in the Castlemartyr Resort in County Cork Ireland and the restaurant has 2 Michelin stars. What does this mean to you?

CHEF VC: Terre is a reflection of a journey, a philosophy, and a commitment to excellence. Being awarded two Michelin stars is an incredible honor, but beyond the accolades, it represents the dedication, passion, and pursuit of perfection that our team embodies every day. Terre is a place creating a unique culinary narrative. The stars are a testament to the craftsmanship, discipline, and creativity that go into every dish, but what truly matters is the experience we provide to our guests the sense of discovery, emotion, and connection that great food can evoke.

For me, these stars are not just a recognition of what we have achieved, but a responsibility to continuously evolve, push boundaries, and offer something truly meaningful to those who walk through our doors.

AM: What can you tell us about the ambiance of this restaurant?

CHEF VC: The dining experience and ambience at Terre could be described as theatrical. The experience starts as soon as guests walk through the door. Guests are welcomed by entering a long corridor with the dramatically lit preservation room. There are jars of rhubarb, peppercorns, lemons and more displayed along the shelves giving it the feeling that they are glowing from within. The ingredients are explained in depth to the diners before they are led into the kitchen where my kitchen team and myself meet them. There are aspects such as the cry of welcome, theatrical spotlights in the kitchen, and multi-sensory explanations that are meant to make sure the guests are 100% immersed in the atmosphere of Terre, from start to finish.

AM: Tell us about the collaborations that you have engaged in with Irish artisans that can be found at this restaurant?

CHEF VC: Collaboration is at the heart of what we do at Terre. Ireland has an incredible depth of craftsmanship, and working with local artisans allows us to bring a deeper sense of place to our restaurant. From the tableware to the ingredients, every detail is thoughtfully curated to reflect both our culinary philosophy and the artistry of those we collaborate with.

We work closely with Irish ceramicists to create bespoke plates and serving vessels that enhance the dining experience, ensuring that the aesthetics of each dish are as refined as the flavours. Our butter dishes, for example, are handcrafted by local potters, giving a tactile and organic feel that aligns with the essence of our cuisine.

On the ingredient side, we source seaweed, lobster, and crab from a small fishing village near a lighthouse that holds personal significance to me. Our meats and dairy products come from select Irish farms that prioritise sustainability and exceptional quality. These collaborations are not just about sourcing, they are about building relationships, supporting craftsmanship, and telling a story through every element of the dining experience at Terre.

AM: What sustainable practices do you engage in at Terre?

CHEF VC: At Terre we have adopted a zero waste approach to the kitchen, always aiming to reuse and repurpose ingredients wherever it is possible. All of the furniture and ceramics are locally crafted and sourced, limiting the negative impacts of importing decor for the restaurant. Its also deeply important to me to support local artisans and celebrate the craftsmanship and natural beauty of the spectacular Irish region.

AM: Where do you get inspiration from when it comes to creating the menu?

CHEF VC: I'm inspired by everything around me. I would also say my memories and experiences that I have gained over time contribute to my inspirations.

Sometimes I remember a flavour that I tried 10 years ago, and it becomes my goal to find it and use it in a new way that I haven't before.

AM: Can you tell us about the Terre menu?

CHEF VC: Our menu is ever changing depending on the seasonality of the ingredients. In a country so bountiful in ingredients, the best produce can change daily due to weather changes. I use the best ingredients possible that are available at the time to create meticulously crafted dishes that demonstrate the surprising synergy between this melded cuisine.

AM: Tell us about your beverage program and what are 3 wines that would be great to pair with your meal?

CHEF VC: At Terre, our beverage program is an extension of our culinary philosophy thoughtfully curated, globally inspired, and deeply attuned to the flavours on the plate. We focus on wines that not only complement our dishes but also enhance the intricate balance of acidity, umami, and texture that define our menu. The selection emphasises both classic and unconventional pairings, with a strong presence of wines that showcase purity, minerality, and a sense of place.

Three wines that would pair exceptionally well with our menu include:

Domaine Huet Vouvray Sec ‘Le Mont’ (Loire Valley, France) – This Chenin Blanc offers incredible tension, minerality, and a vibrant acidity that cuts through rich flavours while complementing the citrus and umami elements found in dishes like our Irish trout with carrot sauce and Irish Wasabi.

Domaine Roulot Bourgogne Blanc (Burgundy, France) – A precise, elegant Chardonnay with a delicate balance of creaminess and freshness, this wine pairs beautifully with dishes that feature layers of depth, such as our kaffir lime-infused mushroom ragout and potato emulsion.

Château Rayas Châteauneuf-du-Pape (Rhône Valley, France) – A rare and ethereal Grenache with remarkable finesse and aromatic complexity, it complements the richness and earthy notes of our 48-hour beef with kaffir lime-infused mushrooms, bringing out both the dish’s umami depth and its bright, herbaceous undertones.

AM: What are 3 non-alcoholic drinks that you would suggest that we should keep in mind?

CHEF VC: We believe that non-alcoholic pairings should be just as refined and complex as their alcoholic counterparts. Our approach focuses on balance, terroir-driven ingredients, and innovative extractions that enhance the flavours of our menu. Here are three non-alcoholic drinks that truly embody our philosophy:

Keffir & Terre Garden Marigold: A refreshing and aromatic infusion featuring Mexican marigold from our own garden. The marigold adds a subtle floral and citrus complexity, while the keffir provides a bright, zesty backbone that pairs beautifully with seafood and citrus-driven dishes.

Terre Unique Tea Extraction: Taiwanese Oolong we source a rare, high-mountain Taiwanese oolong from a small, family-run tea farm and apply a unique extraction method to bring out its deep, roasted, floral, and slightly creamy notes. This tea pairs elegantly with dishes featuring umami elements, as well as desserts incorporating nuts, caramel, or miso.

Fermented Pear Shrub: A delicate yet vibrant blend of Mexican marigold, house-fermented pear, and a touch of mild vinegar for acidity. This drink’s balance of sweetness and freshness makes it an ideal pairing for dishes with rich or aromatic profiles, such as those featuring kaffir lime, yuzu, or warm spices.

Each of these non-alcoholic pairings is designed to offer depth, structure, and a seamless integration with the menu at Terre, ensuring that every guest whether drinking alcohol or not experiences a thoughtfully curated journey.

AM: Tell us about your tea pairing menu as well as the Taiwanese Tea Sommelier that you have collaborated with.

CHEF VC: This is one of my favourite aspects of our beverage offering. We work with a lady called Jamie, who is our tea sommelier. She is based in Taiwan, where her family business is run; we have regular meetings where she will send us tea to try and we will discuss the best ways to pair the teas to compliment the menu. We use Taiwanese tea and oolong tea mainly, these teas as mentioned come straight from Taiwan and can't just be found in supermarkets, it's one of a kind here at Terre.

The idea of a tea pairing I think is genius. Most non-alcoholic options are based on juices or kombuchas, but I always find them more filling than alcohol so I wanted to find an option that wouldn't spoil the tasting menu for the guests. I want it to be something that feels new and luxurious, and my team does the most to support me on this. Brewing these teas is hard work, they need to be extracted till late hours of the night, steeped in specific pots and barrels. It's a big job but I think it is worth it and it's something I want to advocate more for.

IG @vincent_crepel

PHOTOGRAPHY COURTESY | Terre

Read the MAR ISSUE #110 of Athleisure Mag and see ON THE COURTSIDE | Chef Vincent Crepel in mag,

ATHLEISURE MAG #110 | FLOYD MAYWEATHER JR.

In this month’s issue, our front and back cover story is undefeated boxer and promoter with 15 Major World Champion over 5 weightclass and entrepreneur Floyd Mayweather. We talked with him about his phenomenal career, how he approached his fights, exhibition boxing, his latest projects 1O1 supplements, and his real estate empire.

We sat down with HBO's CELTICS CITY director Lauren Stowell and Producer Gabe Honig to talk about this 9 episode docuseries which will debut on on Mar 3rd. They talk with us on how they approached covering the 75 years of the Boston Celtics as well as being a dynasty with their 18 Championships that they have won.

We also talked with Alex Donnelly, the director of ROKU's United States of Rugby which looks at growing the game in the US and specifically Major League Rugby's Chicago Hounds. We also talked with 2 of the stars from this franchise Noah Brown and Charlie Abel.

S4 of STARZ's Power Book III: Raising Kanan will drop on Mar 7th. We caught up with the cast London Brown, Hailey Kilgore, and Malcolm Mays to find out more about who they play and what we can expect from the upcoming season.

We took some time with HGTV's Married to Real Estate stars and power couple, Egypt Sherrod and Mike Jackson. We talk about how they got into real estate, being an agent, broker, interior design, and construction. They also talk about how they got into TV, upcoming projects, and small businesses.

During NYFW FW25 which took place early Feb, we saw a number of runway shows, presentations, and events that gave us insight to trends and aesthetics that we can look forward to later this month. We share our finds from Frederick Anderson, NYMD, FILIPINXT, and more.

We make our way to Ireland to sit down with Chef Vincent Crepel of Terre to talk about how he got into culinary, where he trained as well as what we can expect when we are coming into his restaurant.

This month's The Art of the Snack takes us to DC with Tapori which recently opened on H Street and has a menu of Indian street food and phenomenal cocktails. We chatted with restaurateur Dante Datta about this new spot.

This month's Athleisure List comes from The Class, created by Taryn Toomey and is located in Tribeca as well as in Santa Monica. In addition, we also have the Gayn Museum in Jaipur, India which has a number of stunning apparel and accessories that can be viewed via private appointment.

This month we have our 9PLAYLIST from NFL Super Bowl Champion Jalen Hurts of the Philadelphia Eagles. Our 63MIX ROUTIN3S comes from Team USA Olympic Gymnast Nastia Liukin (G1,S2,B1). This month's THE 9LIST 9CH3FS comes from Chef Jeffrey Budnechky of Apocalypse BBQ, Chef PJ Calapa of Marea Beverly Hills and our THE 9LIST 9B-L-D comes from Sommelier Belinda Chang as she shares what wines she would pair with Breakfast, Lunch, and Dinner.

Read the FEB ISSUE #110 of Athleisure Mag.

SWEET SUCCESS | CHEF DOMINIQUE ANSEL

Who doesn't love an epic pastry and when you're in NYC, James Beard winner Chef Dominique Ansel is known for making pastry moments with being the creator of the Cronut, Cookie Shots, DKA, and Frozen S'mores to name a few at Dominique Ansel Bakery. You can also continue to enjoy his artistry at Dominique Ansel Workshop, Dominique Ansel Las Vegas in Caesars Palace and Dominique Ansel Marché in Paris Vegas. He is known for creating magical moments in each bite.

We had the pleasure of attending an editor's event to see him make memorable breakfast bites in partnership with Honey Bunches of Oats Chocolate Cereal that was perfectly decadent as we navigate the Winter season. We also sat down with him to talk about how he came to the world of pastry, his creative process, and more!

ATHLEISURE MAG: We’ve wanted to chat with you for a number of years for Athleisure Mag so it was such a pleasure to taste your treats and creations at today’s event! I’m sure my trainer is not going to like it ha!

CHEF DOMINIQUE ANSEL: Ha, don’t blame it on me!

AM: I’m not going to blame it on you! I was the person who ate everything haha!

When did you first fall in love with pastry and when did you realize that you wanted to be a pastry chef?

CHEF DA: That’s a good question. I was not expecting this question. So, you know, when I left school I was barely 16. My parents couldn't afford – I lived in a project, my parents couldn't afford to send me to school. So, early on, I decided to get a job to help the family, like to provide for food. So I didn't know what I really want to do. My mom was a terrible cook. She was so bad and my grandma was good. My mom was horrible and oftentimes like, I will end up in the kitchen trying to save dinner. I'll try to put something together so you can eat something not fancy at all, but just edible!

AM: Right!

CHEF DA: When I was that age, I was like, maybe I'll work in the kitchen. Maybe I'll be a chef. I'll try. And I found like a school that was free that welcomed me and I was doing an apprenticeship. So I would work in a restaurant for 3 weeks and go to school for a week, every month, it will be like this. So at first, I was a chef, a savory chef for 2 years. And you know, I love cooking. I love it today as much as I love baking. I don't do it as much, but I do baking for a living. When I was cooking, I would often do the desserts. So that was the only time where I'd pull a recipe, I'd read the recipe, and make this pastry. I remember it was like a Walnut Cake, very simple but really good. I would make this Walnut Cake and every time I'd make it, it was coming out perfect because I'm scaling and measuring everything.

AM: Right, yeah.

CHEF DA: I love that! I love the science behind it. I love the precision, I love the details and I love the fact that, you know, you could be creative with pastry. You can take like, raw ingredients, like sugar, flour, butter, and build that beautiful showpiece like chocolate. You can’t do this with cooking. Cooking is more intuitive. Cooking is more intimate and it’s about knowing the ingredients.

AM: Yeah.

CHEF DA: It’s about how to season them like if they are ripe or not.

AM: Yeah.

CHEF DA: It's a lot different. It’s different skills but I fell in love with baking then and I was like I'm gonna do a 3rd year of the apprenticeship. I'm gonna do it with baking so I did that and you know, I've been baking since then. It's been like 30 years.

AM: I mean that's so fantastic. And to learn that your initial culinary training was in a free program like that's that's amazing.

So how did you make that jump to being at Daniel which is amazing.

CHEF DA: So while I was in France, after my apprenticeship and completing my military service, I bought a small car and I drove to Paris because my boss at the time, talked about Paris every day. I was like, I need to go there. I'm gonna go to the capital. I need to work with the best and I eventually found a job there which led me to another job, and I eventually got the job at Fauchon (Editor’s Note: Fauchon is a legendary French Pastry shop), which was the leader in terms of products imported from all over the world, from spices, oils, like anything you name it – fruits and vegetables, like anything that they all came in that was exotic from all over the world. The pastry department was huge. It was a time where it was growing very fast and I was a hired as one of the pastry cooks there.

I worked there for 8 years. I was supposed to stay for 4 months. I stayed there for 8 years.

AM: Wow.

CHEF DA: In 2006, Daniel Boulud was looking for a pastry chef, so he called me, I was in Paris at the time and I was in charge of the International Development of the brand. So I was traveling a lot and he asked me if I wanted to come to New York to, you know, for the Pastry Chef job. I really didn't want to go back to a restaurant but it took me half a second to say okay, let's try.

I came to Daniel here in New York in 2006 with two suitcases. I folded everything back in France. I left everything. And I came with 2 suitcases, slept on a couch for like, 3 months – I didn’t have time to buy a bed!

AM: Right.

CHEF DA: I worked at Daniel for 6 years as the Executive Pastry Chef there and it was amazing years. Of course, in 2011, I decided to jump on my own and to take the next step and start my business.

AM: Why did you want to do that?

CHEF DA: Why? I always knew. I knew from when I was young that I want to be an entrepreneur, I want to own my own business. I want to do my own thing. I like the challenge of multitasking and wearing different hats. I like the challenge of making beautiful food but also like the business side. Having the interaction with the guests and knowing how to express yourself. It's all these like, things combined together, makes it very exciting to me.

AM: I mean, you have created some amazing pastry moments. I mean, the Cronut, which, I remember going in many times trying to get one and it was gone. I was just like argh foiled again!

CHEF DA: Haha I’m sorry!

AM: Then your Cookie Shot comes out and it’s another craze around that.

What does it mean to you that you've created like these little niches that are always going to be etched like you know, in the culinary world.

CHED DA: You know, it's overwhelmingly humbling. When I look back sometimes I'm like, I don't realize how much of an impact I left within the pastry world. I'm still walking around and I don't take it for granted. One of the best moments for me was When I was in Japan, we had a shop there. We were selling the Frozen S’mores which is our small version of the ice cream version of a s’mores.

AM: Yep.

CHEF DA: We were selling up to a 1,000 a day.

AM: Wow!

CHEF DA: 1000 a day! We couldn't keep up like we were making them and we were always selling. I stepped back for a second. I was like, this is amazing. I grew up in France. I learned my job in France. I came to America in 2006, barely knowing what a s’mores was.

AM: Yeah.

CHEF DA: Or what the tradition, or the meaning of it was.

AM: Yeah.

CHEF DA: Like I loved it so much that I embraced the culture, the American culture, the fact that people were coming together around the campfire, and friends, and family, and sharing this moment in time, where something as simple as the s’mores had so much signification for people and meaning of like getting together.

I took this as let's do something fun with it. Let's do something different. So of course we're having ice cream. that is surrounded by the honey marshmallow and chocolate wafer with crispy wafer and a little sea salt and we torch it in front of people. And that was really enjoyed by the Japanese people. People were mind blown and they were like, what is this? It’s portable. It's small. It's torched and finished in front of you. It's chewy. It's like crunchy. It's like not too sweet. It's like it's so much fun. It's ice cream inside. They love, love loved this so much that s’mores became a trend in Japan right after we opened our shop there. I took a step back I'm like, “my God. I'm a French man who lived in France, came to America when I was in my late 20s, and I managed to bring something so cultural from our country to another.” I feel very fortunate to have a chance to express myself through that and to cross cultures together and it's, it's amazing. It's a once in a lifetime.

AM: Oh 100% I mean, s'mores are serious business! I'm from the Midwest and we are serious about our s'mores and our bourbon –

CHEF DA: And bourbon!

AM: And Bourbon for those that want that adult version!

So how did this partnership come up with you and the Honey Bunches of Oats and Chocolate? That is just so fun to see and to taste that pairing today!

CHEF DA: Well, you know, they reached out asking me if we want to do something together and I think that is a natural connection and extension. It's a natural extension of what we do.

AM: Yeah.

CHEF DA: It's sweets, pastry, it's, you know, breakfasty.

AM: Yep.

CHEF DA: It's just a natural connection and creating something new and fun with Honey Bunches of Oats and especially launching thei chocolate flavor. I mean, it's like exciting for me and something fun that we did together.

AM: I mean, the French Fries. I love that. I mean, I love potatoes.

CHEF DA: I mean, isn’t it every kids dream for breakfast?

AM: I could definitely enjoy having this.

Will you do anything else with them?

CHEF DA: We're just doing this event today. We're not playing to do anything else - yet.

AM: Your latest cookbook is Everyone Can Bake. Why did you want to do that?

CHEF DA: You know, I've always been like working in the best kitchens, the most intense kitchen with the most professional chefs and they are strict, rigorous, and organized. Since opening the bakery, people have been coming in and they have the love of baking. They are bakers without being professionals. I think, you know that the bakery has done so much. I always compare my time to when I was at Daniel, but we see people coming to the kitchen and be so amazed, or mind blown by the kitchen, the lights and the people, and they were saving in many cases a lifetime of their savings to come to Daniel for that meal at that restaurant and I wanted to give similar experience with my bakery through the food through the welcoming of people to experience different types of food. So, throughout the years we've welcomed like, you know, hundreds of thousands of millions of people passing through the door with food and I see so many people like bring me treats. Baking their own stuff. Running to me sometimes and I’m like, hmm should I eat it haha?

AM: That’s pretty ballsy for people to bring you their treats because you’re amazing!

CHEF DA: I always wanted to get close to you know, everyone not just to the elite of people I’ve served over the years, but to everyone and I wanted those recipes to connect with people. So I want to do a book that is humble and about home baking. I actually practiced a lot of recipes with my son at home. They're simple, their easy, and quick. It's not too intense, not too difficult. Baking can sometimes be scary for people because you're precise, you’re scaling everything, but there are ways you can do some things that are easy and casual recipes. That's what I wanted to talk about for this last book.

IG @dominiqueansel

PHOTOGRAPHY COURTESY | PG 30 - 32 Paris Las Vegas | PG 35 - 39 Honey Bunches of Oats

Read the JAN ISSUE #109 of Athleisure Mag and see SWEET SUCCESS | Chef Dominique Ansel in mag.

ON THE COURT | SHAKIRA AUSTIN + WSF DANETTE LEIGHTON

We love watching our favorite athletes play and with an exciting WNBA season coming back later this year, we've all been introduced to Unrivaled League, a 3X3 format. In today's issue, we sat down with Washington Mystics' Shakira Austin who also plays on the Lunar Owls BC! We took some time to talk about her love of the game, what it's like playing for the Mystics and also playing on Unrivaled. We also talked about how she has been recovering from her surgery and her goals as she is back to playing on the court!

As part of TYLENOL® Greatness Hurts campaign, the brand has partnered with the Women's Sports Foundation®’s ‘Athlete Recovery and Care Commitment Grant.’ THis provides much needed support and 10 elite women athletes were awarded this.The aim to help women athletes overcome pain and recover from setbacks to their career caused by injury, ultimately helping them achieve their career goals.

The grant continues the long-standing commitment to demonstrate Care Without Limits, not only providing support for the physical pain but also the mental and financial hardships women athletes face in the hopes of positively impacting the outcome of their journeys.

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

SHAKIRA AUSTIN: I would say probably around 9th grade, I started, when I was about 13/14. My dad actually tried to put me in when I was like 7 and he said, I did not like it! You know, I come from a basketball family. My uncle had played, my dad kind of caught him, so he didn't force it on me. But, you know, I eventually made my way back around 8th grade and by 9th grade, I was like, yeah, this is it.

AM: And that’s also when you were like, if I can, I'm definitely gonna go pro!

SA: Oh yeah! By 9th grade, my dad was convinced that I would be the #1 draft pick.

AM: Wow, that's amazing! You've been playing for the Washington Mystics since you were drafted in 2022. What does it mean to you to play with this team?

SA: It's amazing. The opportunity to be back to, you know, your hometown team. It’s definitely a once in a lifetime the opportunity, so I'm grateful! It hasn't gone the way I would like it to go. But, you know, I know my future is going to be a lot better. So I'm excited to see, you know, what happens.

AM: I know you've been recovering from an injury from last season. What takes place as an athlete, when you know that you're injured? Do you still work out on some level? How do you realize what you're going to do in terms of not playing for the rest of the season, but getting yourself prepared to play again?

SA: You know, it's been my first big injury. I've never had surgery, never really sat out more than a few days, so it's been a new adjustment of when you're not supposed to do anything, when you're supposed to, you know, sit and rest and when you're able to kind of crank it back up. So for me it was all about the timing of which part of my rehab process, I was in. When I first had my surgery it was shut down for 2 months at least.

It wasn't until month 3 that I was actually able to slowly start building up and that went into the season. I entered my month 4 right when training camp started. So it was like, I had to balance rehab while also trying to get prepared for the season and get prepared for games. I had a new role with the team, so it's been a long journey of trying to understand my body and figure out okay, when should you know to work out more or should you allow yourself to recover. So that's pretty much been the process.

AM: How has Tylenol assisted in that recovery process for you?

SA: Yeah, I mean, it’s allowing me to have a grant like this. It's going to just open the door for, you know, everything that I've been wanting for my future, for my career. It's an amazing opportunity for me to continue to kind of just vibe more into my rehab process. Just to kind of figure out how to get back to where I want to be, you know, being injured for the first time, I've had to figure out how to be a professional honestly.

AM: Yeah.

SA: Before, I would just wake up, not practice.

AM: Yeah.

SA: I was just feeling great. So that's no longer my life. So, having opportunities with Tylenol, and with Women’s Sport Foundation, this grant it's just been able to open up new doors like I said and to figure out what, what more can I help myself with my body, with my mental, and things like that. Just make me better overall.

AM: What are 3 workouts that you've been doing in terms of your recovery that our readers can know about? Maybe if they have the same type of issue that can help them as well.

SA: So you know, having a hip labrum tear, it's a really big surgery. It's a lot to recover from and for me, it's just been about really being in the weight room and building those small muscles that you might ignore, you might, you know, neglect in a sense. So now I'm just able to build my hip flexor strength, focus on my glutes, and figuring out, let's see how everything is just really connected. For me, it's really just been about staying in the weight room. Understanding how to warm up properly. My hip takes a lot to warm up right now. So, just being intentional and figuring out how to prepare, but also just recover it, the best that I can.

AM: So obviously the WNBA season, starts back up in May of this year, but in looking at your IG, you're on the Unrivaled League, which just started on Jan 17th of this year which is amazing. Tell us about the league because I know our readers are excited and you're also playing for the Lunar Owls BC. So we'd love to hear more about that.

SA: It's a whole new style game that you know, no one has seen before. It's 3 on 3 full court, it's super fast - 1-on-1. It's just been fun you know to be in this inaugural season and be a part of something new for just women's basketball but also just women's sports in general you know? This arrival, it just offers a new opportunity for us specifically women's basketball players. We typically have to play year round. We have to go overseas and go straight into our WNBA season. So, you know, this is a great opportunity for the best players to come in. We have free agency starting. It's kind of neat because we're kind of recruiting in the same time.

AM: Yeah.

SA: It's been a super dope process so far, and I'm just really happy that this is kind of the next step for me. Coming off of my injury.

AM: It runs for 9 weeks and I guess that takes you almost into training camp before you go back to the league?

SA: So yeah, we will have a little bit of a break. So, that's the cool thing about this gig. It's like eight weeks or about two months. We'll still have a gap period before the next season.

AM: Oh, nice.

SA: So it's really unheard of! Normally depending on where you go, you play year round. It’s amazing for us to be in Miami, it’s warm.

AM: That's good too. We’re in New York and it's so cold.

SA: When I left to come here it was freezing so I’m glad to be here.

AM: What are you looking forward to in terms of once the WNBA season comes back again and you're playing with the Mystics?

SA: Well for me, it’s about playing to my full potential. I've been taken away from the game with my injuries. I haven't been able to showcase honestly, the type of style that I'm wanna play. So, I've been focusing on getting my health and really just going out and showcasing what I can do.

IG @curlyhead_kira

@washmystics

@lunarowlsbc

We wanted to know more about the purpose of the Women's Sports Foundation as well as their initiatives for the range of athletes that they work with! We were able to find out about this as well as the history of this organization via Danette Laighton who is the CEO of this advocacy group.

ATHLEISURE MAG: After the pleasure to speak with Shakira, we got to hear a bit about Women's Sports Foundation. We felt that it would be great to find out more and it's so incredibly amazing. Can you tell us a little bit about who you are, your background prior to coming to WSF and of course, we'll be digging into the foundation itself.

DANETTE LEIGHTON: It's lovely to be here. So thank you for having me. So I feel very fortunate that I have had a long career in the sports industry as you have probably seen!

My experience has been that you know I have worked with athletes, teams, and leagues my whole career. I have been very much so exposed to recognizing the resilience of remarkable athletes both on the men's and women's side, but I really spent a significant amount of time on the women’s side. So, part of the very beginning of the WNBA, with one of the original franchises was the Sacramento Monarchs running the business side, where I spent almost a decade there. You know, I was able to really understand and see the ins and outs of what it takes. Not just to run a franchise for a business perspective but also what the athletes go through.

AM: Of course.

DL: It’s about really spending a lot of quality time with our athletes and the challenge. We have always known at WSF that one of the greatest gifts you learn from sports is resilience.

AM: Sure.

DL: I think nothing is more true to that than when you watch athletes perform at the highest level and they go through challenges which is also another reason why we are excited to partner with Tylenol in this program. That was one of my experiences.

I spent a significant amount of time in Collegiate Athletics as a CMO for the Pac-12 Conference that used to represent universities, like USC, UCLA, Stanford, Cal obviously lots of changes in the collegiate landscape which is also another area of focus in our advocacy work that we prioritize in the WSF, we really have cared and worked on the entire women's sports ecosystem. Since we are founded by Billie Jean in 1974. So we're 51 years old this year so my experience is in Collegiate Athletics, Professional sports, and I've spent time on University campuses. Very early on, I ran the Women's Basketball Final Four which is really fun and exciting for me to see the trajectory and the momentum in that sport. Obviously, it's been a lot of my career in women’s basketball and then I've spent time on the brand side working, very closely with brands and why they invest in sports and sports properties. And I had a chance to do that during my time at Sony and particularly in the area of golf – PGA golf. So, I feel very fortunate. I clearly have a passion for sport.

AM: Clearly.

DL: And I've had a great career and this was three years ago, I took the opportunity to take over this position as CEO of the WSF because even though I never was an elite athlete myself, I know what my youth sport, participation taught me, and I don't think I ever would have been a C-Suite leader without it and the principles that come with sport and this is just another example of why it's so important to invest in girls and women playing sports.

AM: It’s an incredible career and how it has led you to this point!

What is the WSF and how do they work with athletes?

DL: Sure. So the WSF, like I said was founded 51 years ago by Billie Jean King. We like to say we're not sure Billie Jean ever slept. Because when she founded us, she was also beginning to create the Women's Tennis Association, equal pay at the US Open - she just was doing so many monumental things that now today for many of us, none of us would have the careers that we have without the work that Billie did very early on. But the WSF is primarily an advocacy research organization. We really were one of the first champions and leaders of the entire women's sports ecosystem. But we’ve really been able to make the connection through data and research and our advocacy work and community programming, which is an example like this grant program, we do with Tylenol to prove the important and vital role that sports plays for girls and women - from a societal perspective, cultural perspective, and economic impact perspective. So we've seen this for decades, I feel very fortunate to take over the reigns three years ago, but really we like to say sports is not a nice to have for girls women, it's a must-have.

AM: Absolutely.

DL: Because you know when girls play sports they lead and we all win and that’s really what the WSF is all about.

AM: As a CEO, what is your role? What are some of your day-to-day or month-to-month focuses that you have?

DL: Well, as any CEO of a not-for-profit, most of my time is to make sure that we can be funded to do our great work. We have been as part of our DNA, we don't do anything without research and data. So, one thing I've always really appreciated about this organization is it's always led by research. So we have hundreds and hundreds of research projects that have proven through the years of different areas of why sports matter, why they matter from an economic perspective, why they're matter from a leadership perspective, why they matter from a health and well-being perspective for girls and women where that aren't access points for girls and women, so overseeing obviously our organization and all of our core areas, so our advocacy team can do their advocacy work. Our research team can do the research as necessary, to prove the model and then all of our great community programming that we do, which are essentially outputs of that research and data, which an example is obviously this great program we have with Tylenol.

So we've been doing that for decades and as it relates to Elite athletes, I mean obviously being founded by one of the probably most iconic female athletes of our day, we do a lot with elite athletes even from the very beginning. One of the most important things for Billie was to make sure that Elite athletes serve on our board. So we had Elite female athletes since the day of our existence serving as part of our Board of Trustees, which is why I'm the CEO and we always have an Elite athlete president which currently is a Paralympian athlete named Scout Bassett. And we always have that as a part of our DNA and part of our structure, really important to give women at a very early parts, of their careers opportunities to have board service, which we know is parallel to society.

At the same time, we've worked for many, many years with different programs, like our Travel and Training Grant, which really helped women athletes and Elite athletes, prepare for elite competition, and have some of the funding that's needed and not a lot of people understand that we're very thrilled about the momentum in women's sports.

AM: Right.

DL: But it's been decades in the making and this is not a coincidence because our job has always been to protect Title IX and we recognize and all of us know that none of this would be happening if it wasn't for that piece of legislation and now you're seeing 5 decades of women that have had the ability to play sport. And that didn't start until Gen X.

AM: You've been speaking about the core initiatives, can you dig a little bit more and tell us about the advocacy, the research and the community programming?

DL: So, you know, one of the primary roles that we play in advocacy is obviously the protection of Title IX and the importance of that legislation, and an example of that will be a program that we co-founded 39 years ago, that's called National Girls and Women's Sports Day. It's now an iconic day for everybody that supports and celebrates girls participating in sports and women. You see it kind of across the country. We spend time in Washington DC putting together a community programming event in a clinic, with young girls, to expose them to different sports, we spend time actually working on key issues. This year, we'll be spending a lot of time in the Collegiate Athletics space talking about the changing landscape there to make sure that we can sustain, have the opportunities for both men and women to continue to have great sport opportunities and go to college in our current system. And so programs like NGWSD, in addition, to spending time meeting with different policy makers and legislators and talking about the importance of why sports should be not seen as a nice to have and protecting legislation like Title IX are some of the advocacy work that we do, but we really focus in on where we see challenges and barriers, which is really what our research does.

Our research will point out different types of areas of need. So one of the biggest focus we play on is the access point for girls to play sports. So some stats that people don't recognize even in 2025, is that the high school girl participation number is exactly where the boys were in 1972 sitting here in 2025.

AM: Oh wow.

DL: You don't realize we still have a long way to go, which is why we care about the whole ecosystem, which is from the access point for young girls and women through the high school and Collegiate side, all the way to the Elite competition and recognizing some of the barriers that our Elite athletes have had especially in the one that we're so proud of to partner with Tylenol because of the importance of recognizing what happens when you get hurt and what they need to do to get back to their greatness and it is a hard journey, and for a partner like Tylenol to understand that this type of program would be a necessity and I'm sure you heard this from Shakira, it is one of those things that a lot of people don't realize is very different from women, because they have had, less opportunities have had less investment, and so, this is an area to help them get back on their feet, literally and figuratively, and make sure that they can continue on their Elite sport journey.

AM: Exactly.

Can you talk a little bit more about the program? I mean, she talked about it briefly. How did this come into being and why is this important as we know that you gave it to 10 athletes.

DL: You know, I think this is one of those great examples of finding a partner like Tylenol and collaborating on alignment of issues that we recognize and that we both carry deeply about. I think that's where this all started. I think there's a lot of parallels to what happened in sports and for women, to the greater kind of gender and women in society.

This is one of those areas. We know it's incredibly important to go through hard times. We know what resilience teaches you. But when you're an Elite athlete trying to compete, sometimes you run into real barriers that you don't have the funding mechanisms or the support that you need to get yourself back up and to be able to continue that journey to try to really get to the highest level you possibly can in your sport. And what I love about this program is the diversity of sports and athletes it represents. It gives a really great example of how many different sports opportunities are out there for girls and women, and the different sports that were obviously, and the athletes that were going on their different journeys. And I think that is a really great example of just what sports has been for so long for both men and women. It's a broad-based nature of the opportunities that you can find your passion and you have lots of sport opportunities and as long as there's that access point for girls and women, to be able to start to play and then through their journey, they have programs like this with Tylenol, it's really been a game changer and a first of its kind and we're thrilled to partner with Tylenol. We're really looking forward to continue this program into the future. It's the first of its kind for us.

AM: For those, that they may not be athletes, whether it’s Elite, semi-pro, or recreational how can we support WSF, whether it's an individual or even like a brand like Athleisure Mag? We've actually wanted to reach out to the organization for years because I think it's really cool. I was a cheerleader and I know some debate on whether that’s an athlete and did it through a couple of seasons for MLS NY/NJ Metro Stars which became NY Red Bull. I was in a tennis rec league with a company that I worked for and we even did charity runs so training, competing, and using those skills is always something that I have believed in. So how can people support?

DL: Well, you know, I like to say cheerleading is a sport too. I know what cheerleaders did so I would not count yourself out as an athlete!

I think you know for us obviously, we want everybody to support girls and women in their communities in whichever way they can. You can do it from the most basic fundamental level of supporting and coaching a youth sport. It's really important for girls to see women coaching girls. Some of our other research we recognize this as a critical component. If you can see her, you can be her! Understanding the nuances of coaching girls to boys and there's differences encouraging your daughters and your sons to play sports and realizing the power of it. Supporting a local high school, supporting your local professional team, buying a jersey of your favorite professional women’s sports team. It's really, really simple to support women's sports. Everybody can invest it in their own way and also gain the benefits of recognizing the power of it. But like many of us, I was never an Elite athlete. What I think is really important for everybody to understand is that when girls play as long as possible - the biggest barrier that happens with girls is they quit in Middle School for all the reasons that you can imagine.

We need to continue to push them to play as long as possible, it doesn't matter what level they play at because when they do, it impacts them from a physical health, and well-being, and mental health, and well-being. It's a very preventative, way where their life will continue in a great journey as adults, but it also drives them to be the next leader. And I think that's one of the things that we see is so powerful and one of our latest research reports that we did last year, which is called Play to Lead – 71% of women cross-generationally from their 20s, 30s 40s, 60s, 70s - all of had a position of manager or hirer. All recognize what is applicable and the intangibles that they learn when they play sports. It’s discipline. It's competitiveness. It's resilience, it’s all these things and those are not what you get taught in school. What makes you a powerful leader and no matter what profession you choose. That's why we like to say women's sports is not a nice to have for girls. So for us you can support us in many ways. Obviously we're always looking to have people who want to have the treasure or the time to support us. We're looking for as many people as possible to support us in our fundraising efforts, but really also to engage and amplify our work. That's important to us. I always like to share with everybody who may not have the means to support a not-for-profit, yet amplify, our work talk about us, share, why this is so important. Engage your community and be one of those role models that other girls can follow because we have a lot of challenges for young women still not having the access that they need to play sports.

AM: What is the Annual Salute?

DL: So our Annual Salute is our largest fundraiser, but it has been one of these and very early on where it’s one of the places that we support and celebrate the women’s sports community and Elite athletes from every single sport imaginable. One thing I love about the WSF, which is similar to the recipients of the Tylenol Grant is we showcase every sport, every type of from Paralympians to Olympic, to Elite athletes in Track and Field to professional athletes in the WNBA and NWSL you name it, we support it. But we talk about it and we celebrate them. And we showcase what's so important about sports for girls and women. At the end of the day, you may never ever get to that Elite level and we know it's incredibly hard, it’s a less than 1% that these types of athletes ever get to that level but 99% of us are all athletes if we have the ability to play throughout our youth, middle school, high school and those lessons will give us the greatest gift throughout the rest of our life. And I know it's done it for myself, and I wouldn't be sitting talking to you today if it didn’t.

AM: Is there anything that you would like us to keep an eye out for that WSF is doing or any initiatives?

DL: What I think is just helping people understand who we are and what we've done. We like to say we've been around a long time. We’re very proud of that being a not-for-profit that's 51 years old and have had the success that we've had. But like any not-for-profit, we all know it's really, really important for people to not just support us financially, but support our work again, by amplifying and promoting us and just being able to share our stories and what we're doing and to find a way that they can do it in their own Community. We're a national organization. We have many programs, you know, just like National Girls and Women's Sports Day, you'll see us all throughout the year across the country doing different clinics.

We have incredible Grant programs like you're learning about with Tylenol and I think it's just one of those things that we want to continue to make sure that girls are invested in and that people understand the power of sport and how transformative it is for women throughout their whole lives. And we want people to invest in girls and women and make sure they have the access to both sports.

IG @womenssportsfoundation

PHOTOGRAPHY CREDITS | PG 62 - 74 Unrivaled | PG 76 Tylenol

Read the JAN ISSUE #109 of Athleisure Mag and see ON THE COURT | Shakira Austin + WSF’s CEO, Danette Leighton.

ATHLEISURE MAG #109 | CARISSA MOORE

In this month’s issue, our front and back cover story is with 5X Women's World Champion of the WSL and Team USA Olympic Surfing Gold Medalist in her first year, Carissa Moore. We have had the pleasure of her being a cover previously and are excited to check up with her to see about what she is up to as she prepares to have her first child, the importance of the sport, and her need to continue to give back! 

This month we caught up with WNBA Washington Mystics and Unrivaled Lunar Owls BC star, Shakira Austin. We talk about her passion for the sport, why she enjoys playing, recovering from injury, the inaugural season of Unrivaled as well as the upcoming WNBA season.

We had the pleasure of interviewing Chef Dominique Ansel who is known as the creator of the Cronut, Frozen S'more, and Cookie Shot! We talk about becoming a pastry chef, his passion for creating, Dominique Ansel Bakery, and more.

This month, we also sat down with Simone I Smith and her namesake jewelry line. She talks about her love for fashion and accessories, her creation process, essentials in her collection, her collaborations with Mary J Blige and Misa Hylton, launching her men's portion of the brand - Majestic where her husband Todd Smith aka LL Cool J and her sons appeared in this campaign, and more.

We also sat down with Terracea founder, Eric Hui as part of our Athleisure Mag Summit Series to talk about his brand which focuses on pieces that can be worn when enjoying your favorite sport outside as well as in your everyday life. We talk about why he created it, innovations from the brand, and what we can expect in upcoming seasons.

This month's The Art of the Snack takes us to the Theater District in NYC to Dilli Dilli which is a merge between Old Delhi and New Delhi. We find out about the ambiance of the restaurant as well as dishes that we should have in mind for our next visit.

This month's Athleisure List comes from SaltDrop, a fitness method whose studio is located in Astor Place in NYC. In addition, we also have Canopy by Hilton Cancun La Isla as we think about warmer clients. in

This month we have our 9PLAYLIST from Rapper/Producer Kendrick Lamar and singer, SZA. Our 63MIX ROUTIN3S comes from WNBA star, Shakira Austin. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Gaurav Anand of Dilli DIlli in the Portland, Chef/Restaurateur Dominique Ansel of Dominique Ansel Bakery and Michele's, and Chef Richard Ingraham. We also have our N3W YEAR N3W YOU from Carissa Moore, STARZ Outlander star Charles Vandervaart, and 3X X Games Aspen Medalist Hailey Langland. 

Read the JAN ISSUE #109 of Athleisure Mag.

IN THE AIR | HAILEY LANGLAND

The 24th X Games Aspen 2025 takes place Jan 23rd - 25th for its 24th year. These games will take place in Buttermilk Mountain in Aspen Snowmass where the world's best action sports athletes competing in ski and snowboard events. These days present men’s and women’s ski and snowboard competitions in the disciplines of Superpipe, Slopestyle, Big Air, Knuckle Huck and the debut of medaled event Street Style.

We're excited to see a number of our favorite X Games and Olympic medalists which have included Chloe Kim, Mia Brookes, Ayumu Hirano, Scotty James and local hometown heroes Red Gerard and Alex Ferreira.

There will also be performances by EDM artists deadmau5 (who appeared at the games in 2016), Big Gigantic, Aspen Tessla, Daily Bread and ILLENIUM.

We sat down with 2X Olympic Team USA Snowboarding and 3X X Games medalist, Hailey Langland who will be a snowboarding analyst at the X Games. We spoke with her to talk about her career, passion for the sport, and the upcoming games.

ATHLEISURE MAG: You grew up in Southern California and clearly, you're an amazing snowboarder, but you were also a beach loving girl that has a love for surfing, skateboarding, soccer, mountain biking and more! What do you love about playing sports and having that ability to play a number of them?

HAILEY LANGLAND: I have to owe a lot of credit to my parents. My dad was always trying to get my little brother and I outside to find a passion and an outlet from the rest of the world. We were well versed when it came to sports. I find that it’s helped round me into the athlete I am today. Snowboarding is my first love, but I always try to make time for other passions like surfing and biking in the summer.

AM: What is it about snowboarding that you love?

HL: I definitely fell in love with snow boarding because of my dad. I could see how excited he was to share his passion with me, and I enjoyed chasing him down the mountain. One of my favorite days was learning how to ride goofy, and my dad and I rode switch for the entire day. He always made it fun, and reminded me to keep it fun.

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

HL: I’ve always known I was meant to snowboard my whole life. But I don’t think I even thought about being a professional until I went to my first “pro” competition in Mammoth when I was 14. It was a contest that had competitors from the Sochi Olympics and girls I watched in X-Games in it. I ended up winning the event, and I remember standing on the podium besides Anna Gasser and Enni Rukajarvi. I thought, oh my goodness, maybe I can be like the girls I watch on tv. After that event I got wildcard spots to Dew Tour, X Games, and Burton US Open; all contests I watched religiously growing up. That really jumpstarted my career and made it a reality.

AM: As a surfer and snowboarder, what are the synergies between these sports?

HL: Surfing is super hard, which makes me appreciate snowboarding so much. There’s a lot more thoughtfulness to surfing that I think a lot of people realize. Surfing not only requires good athletic abilities, but also the ability of wave knowledge and reading the ocean. But I love watching videos of surfers like Coco Ho, Stephanie Gilmore or Caity Simmers, who have tons of style, and thats something I try to bring to my snowboarding. I find the best cross over from surfing and snowboarding is when you’re riding powder, and it feels just like surfing on a wave, weaving back and forth just trying to make it look good.

AM: You have had 7 Games appearances and are a 3X X Games medalist and have earned a Bronze, Silver, and Gold medal in Slopestyle and a Gold in Big Air. Can you tell us what Slopestyle and Big Air is?

HL: Slopestyle is an event I specialize in. It’s where you ride the given features of the course; such as: jumps, rails, and transition features like a halfpipe wall. Big Air is a smaller version of slopestyle based on one jump. Usually, the jump is bigger than in a slopestyle, and the criteria is to spin or flip as much as you can, and land the trick, as well as make it look good. My favorite event is slopestyle because it is what I grew up doing.

AM: In 2017, you were the first woman to land a Cab double cork 1080 in competition at X Games Aspen! What did it mean to you to achieve this and tell us about what a Cab Double Cork is?

HL: It’s pretty crazy to look back on that time. I was just a kid, and had no idea what I was doing in that contest. I did the Cab 1080 on accident in practice and just thought, alright guess I’ll try that in the contest. Luckily for me it worked out, and I was able to land it second try. I wish I still had that ability to adapt and try things like I could when I was 16. To help visualize, a Cab 1080 is when you ride switch into a jump, for me that is goofy stance, and you would spin to the right three full rotations.

AM: You're known for your ability to push the boundaries of progression on jumps, distinctive style with solid grabs as well as difficult ones! You have received a number of awards including FIS World Cup with 5 career podiums (3 in Slopestyle and 2 in Big Air), you competed in the 2018 Winter Olympics in Big Air and in Slopestyle and again at the 2022 Winter Olympics, and more. What does it mean to you when you look at your career and all the things that you have experienced?

HL: It makes me really proud, looking back and seeing what I have accomplished, through all the ups and downs. I will always be grateful for snowboarding. It has been the reason I have gotten to travel so much of the world, and have met so many amazing people within the industry.

AM: This year, you are making your debut at the X Games on the broadcast team as a Women's Snowboard Analyst! Why are you excited to be part of this team and what are you looking forward to?

HL: In November I had ACL reconstruction on my right knee, so I will be out for this season unfortunately. I’m excited to stay involved, even if it doesn’t mean I can ride. It will be cool to see X Games from a different perspective, and to see what it looks like to be another part of such an important contest.

AM: How are you preparing to be on the broadcast team?

HL: I’m going with the ‘on the fly’ approach. Luckily, I’ve known Craig and Brando for years at this point now, so hopefully it will just feel like watching a competition with friends.

AM: Do you have any upcoming competitions that you are preparing for?

HL: Since I had ACL surgery at the end of November, I most likely won’t be snowboarding for the next year. So as of now my preparation is mostly physical therapy for my knee, and getting the rest of my body back in shape.

AM: At Athleisure Mag, we love knowing about how people stay in shape and as you are very active, what is an average week of workouts like for you?

HL: It depends. In the summer, it is very much go, go, go. I am lucky to live somewhere I can surf, or bike, play tennis, and golf all pretty much in my neighborhood. In the winter, snowboarding is primarily all I do. It can be an every day thing if the weather is good, but sometimes there are competitions we go to that get completely canceled because of the weather. On days off, I love getting in a core workout, and trying to get steps in. Any movement you can get in the winter is a big win.

AM: When you're taking time for yourself, what do you enjoy doing when you're not in between projects?

HL: I actually started crocheting a few years ago. I love making beanies for friends and family, and lately I’ve been getting into making bags which has been really fun. I’m pretty crafty and I usually always find a way to keep myself busy.

AM: We also know that you're dating fellow snowboarder, Red Gerard Team USA Olympic Slopestyle Gold Medalist, 2X X Games Medalist, 2X Dew Tour 1st place - to name a few. It must be fun to be able to share your love of snowboarding and surfing together. Do you have any upcoming trips that you are excited about?

HL: Red is my best friend. He’s so fun to be around, and he always pushes me to be better person and snowboarder. Since being injured, it’s been really hard to watch him pack up for a snowboard trip, and for the first time in our relationship, I don’t get to come along. It’s been another motivator for me to do whatever I can to get better, because I miss being around him, and taking laps together at our favorite resort. I think at the end of the winter we’ll try to go on a trip somewhere warm with waves.

IG @haileylangland

@xgames

PHOTOGRAPHY CREDITS | PG 46 - 48 X Games Aspen Trevor Brown Jr. | Red Bull Content Pool PG 51 Lorenz Richard, PG 52 Dom Daher + PG 57 Christian Pondella | 9LIST STORI3S PG 54 X Games Aspen/Mark Kohlman/ESPN + PG 54 X Games/Joshua Duplechian |

Read the DEC ISSUE #108 of Athleisure Mag and see IN THE AIR | Hailey Langland in mag.

IN TIME | CHARLES VANDERVAART

Currently, you can enjoy the second half of the S7 of STARZ's Outlander which is a historical romance time travel series based on the books written by Diana Gabaldonof the same name. It follows Claire Randall (Caitríona Balfe), a British nurse who travels from the 20th-century to 17th-century Scotland. In the new timeline, she meets and falls in love with a Highland warrior, Jamie Fraser (Sam Heughan). With only 1 more season left, we're looking forward to see what other stories will be told in future spin-offs which we're looking forward to.

We sat down with Charles Vandervaart (Holly Hobbie, The Craft: Legacy, Murdoch Mysteries) who plays Jamie's son, William Ransom to find out about how he came to this show, what he loves about it, as well as upcoming projects that he is involved.

ATHLEISURE MAG: What was the first film or series that made you fall in love with acting and when did you realize that you wanted to be an actor?

CHARLES VANDERVAART: I was very young. I remember going to a play at my local theatre when I was about 6, and I was just enthralled by it. In the car home I asked my parents if I could try to do a play. I got my first ever gig at that same theatre. I fell in love with acting playing Tiny Tim in A Christmas Carol.

AM: What do you enjoy about storytelling?

CV: Storytelling is so very human, we come together in the telling of stories. We can learn to empathize with and learn from others and in doing so, learn more about ourselves and the world around us. We endure through stories. Beauty that may otherwise be lost is protected and preserved in story.

AM: We've enjoyed watching Outlander and we know a number of fans also enjoy the book, how much did you know about this series before you came to it?

CV: My aunt has been a really big fan for years now. I remember her talking about the show when we would get together for holidays. I watched a couple of episodes on my own before I auditioned, but after my first audition I binged the whole thing and fell in love with the story.

AM: You play William Ransom. Can you tell us about your character and how he fits into the world of Outlander?

CV: William Henry Clarence George Ransom is the bastard son of Jamie Fraser, however he believes he is the biological son of the 8th Earl of Ellesmere, who died on the day of his birth along with his mother. He was raised by Lord John as the 9th Earl. He grew up in affluent circles, learning about the world through the lens of the ultra wealthy in England. English patriotism and a loyalty to the crown became major aspects of his identity. When William learns of his true parentage, his entire identity shatters. He becomes this tornado of rage, feeling betrayed by Lord John and everyone else who kept this secret from him.

AM: How do you approach playing William and what is it like acting in a period piece?

CV: Well I get a lot of help from the writing, costumes, accent, etc to create William. Carol Ann Crawford, the dialect coach on the show was a tremendous help in finding William’s accent. Once I start talking like him, the rest of William quickly followed.

AM: We know fans of the show enjoy the cast and of course, Sam Heughan. What is it like playing against him?

CV: I remember one of my last scenes in season 7 was with Sam, even though we’ve been filming for a year at this point it only hit me then that my character’s dad was Jamie Fraser. It felt a little like I was watching the show in real time. I was feeling very grateful for this amazing journey. He's a hell of a scene partner.

AM: A few weeks ago, S7 part 2 began releasing episodes what can you tell us about this portion of the season?

CV: Identity crisis is central for Mr. Ransom. S7 part 2 involves a great deal of pain for William. He also hurts a lot of people this season. Let's hope he grows from his pain and becomes better. I think he needs some therapy for sure.

AM: In terms of filming a show such as this, we imagine that it can be long hours - what do you do to prepare when you're going on set and what do you once you complete filming for the day?

CV: Coffee coffee coffee!! The long days and early starts can be a lot, no one likes to wake up at 4am. The Scottish Highland air help wakes you up though, one of the many perks of shooting in such a wonderful country.

AM: When you're not on set, how do you stay in shape and what are 3 workouts that you do that we should consider adding into our routines?

CV: Rock climbing has been my go to over the last couple of years. I absolutely love it. It feels nice to have such a simple task to complete that requires creativity and athleticism. As far as gyming goes, my three go to’s are probably hip thrusts for legs, pull ups for my back, and shoulder press for shoulders and triceps.

AM: When you're taking time for yourself, what would we find you doing?

CV: I love a good hike, outdoor rock climbing, gardening.. get me outside and I’m happy.

IG @charles_vandervaart

PHOTOGRAPHY CREDITS | PG 87 Dio Anthony/Groomer Valissa Yoe | PG 88-93 STARZ/Outlander |

Read the DEC ISSUE #108 of Athleisure Mag and see IN TIME | Charles Vandervaart in mag.

ATHLEISURE MAG #108 | JACK HUSTON + MICHAEL C. PITT

In this month’s issue, our front and back cover story is with actor Michael C. Pitt (Boardwalk Empire, Asphalt City, Reptile) and Jack Huston (Boardwalk Empire, Expats, House of Gucci) who makes his directorial debut in Day of the Fight. With Michael playing Mike Flannigan and Jack directing, producing, and writing, this film which also stars Joe Pesci, Steve Buscemi, and Ron Perlman to name a few - this film which centers on boxing, redemption, and the future is one that should be seen! We had the pleasure of speaking with both of them about the film, its themes, the power of cinema, and more! 

This month, we launched THE 9LIST 9TASTING by having a fun virtual event with Doreen Winkler, Founder of Orange Glou. We talked with her about natural wines, natural orange wines, the history of orange wines, and we delved into the world of this category that is available at this LES wine store with a retail front and tasting room.

We're excited for the X Games Aspen which takes place Jan 23rd - 25th and we're excited that we had some time with Hailey Langland, 2X Team USA Olympic Snowboarding and 3X X Games medalist who will be a sports analyst at this year's games! We talked with her about the sport, her passion for it, competing in the Olympics as well as medaling in Bronze, Silver, and Gold at the X Games, and how she will approach her role at this year's games!

While you enjoy the second half of S7 of STARZ's Outlander and anticipate the release of S8, we took some time to chat with Charles Vandervaart (Holly Hobbie, The Craft: Legacy, Murdoch Mysteries) who plays William Ransom, the son of Jamie Fraser (Sam Heughan). We talk about being an actor, what drew him to it, how he came to this role, playing in this beloved series, and more.

This month, we have a Glamping Editorial that shares must-haves to enjoy when you find yourself camping in a luxurious way. These are great items to gift yourself as well as to give to others as we continue to navigate this long holiday season.

This month's The Art of the Snack comes from Clock Tower Grill in Brewster, NY. We chat with Rich and Cassie Parente to talk about how the restaurant, what we should enjoy for our next meal, and their focus on sustainability with their farm. 

This month's Athleisure List comes from Peck Slip Social in Lower Manhattan in NYC and Fomo Momo in NYC's East Village.

This month we have our 9PLAYLIST from EDM DJ/Producer Paul Van Dyk as well as Saraya who shares the songs that are on their playlist. Our 9LIST STORI3S comes from Olympic and X Games snowboarder, Hailey Langland and actor in Netflix's Griselda - Maria Camila Giraldo who share their must-haves in beauty, fitness, and style. Our 63MIX ROUTIN3S comes from STARZ Outlander star, Charles Vandervaart as well as Celeb Fitness Trainer, Jenna Willis who share their routines on what they do, enjoy, and have for the Morning, Afternoon, and Night. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Bryan Donaldson of Nostrana in the Pacific North West, Chef/Restaurateur Matt Baker of Gravitas and Michele's, and Chef/Restaurateur and TV Personality Curtis Stone.

Read the DEC ISSUE #108 of Athleisure Mag.

FULL CIRCLE MOMENT | WALTON GOGGINS

This time of year is an exciting one as we begin to close one and look ahead to the next one. While we maintain our normal schedules, we also infuse it with the Holiday season - it’s great to share with friends and family, exchange gifts, increase celebratory moments, and so much more! We all know that they are key dates coming up that are focused on the exchange of gifts as well as obtaining them at various points. We took a moment to chat with Walton Goggins (Preadators, The Hateful Eight, Django Unchained) to find out about why he partnered with Walmart for the holiday season, what he loves about this time of year, and upcoming projects that he is involved in!

ATHLEISURE MAG: Obviously, we're going to talk about your amazing partnership with Walmart and what's going on with that. But we have a few questions to ask you because our readers are so excited that we're able to chat with you.

WALTON GOGGINS: Okay, okay, alright, fantastic!

AM: We've been a fan of yours since - you have too many things to name - Justified, Righteous Gemstones, George and Tammy, and the list can go on in film as well as in TV. We find you to be such an amazing actor who plays immersive and diverse characters. When did you realize that you wanted to be an actor?

WG: What a great question! I don't think that there was like a bolt of lightning that happened. I think it happened over the course of a very long period of time. I was raised mostly by women and a lot of interesting characters were around in my childhood and all of them just happened to be really interesting great storytellers.

AM: Right.

WG: So I'm listening to a lot of stories and then once I was given the microphone to start telling my own stories, you know, I had a natural kind of built in audience that just kept saying, “no, keep talking Walt."

So, you kind of have that encouragement, you know, right out of the gate. It's hard to kind of do anything else. I genuinely just wanted to see the world. That was the main thing. Then it just - one life kind of dovetailed into the other and the opportunity to see the world, and to be able to be a storyteller was just something that fit. You know, how do any of us really go about things? What are the decisions that any of us make that lead us on the road that we're going to be on for the rest of our lives? You know, is it fate or is it an accident?

AM: Mmm.

WG: What is it? That I don't know. But I'm so grateful for my life and grateful for the opportunities that I've had to tell the stories that I have!

AM: Absolutely!

WG: Including Walmart Black Friday Deals!

AM: Exactly! Without a doubt!

Why did you want to be connected to this amazing project and tell us more about it.

WG: Well, first and foremost, Walmart is a part of American culture. It’s not the whole culture, but it's certainly part of American culture. It is a corporation that has been in all of our lives for such a very long time! And where I come from on Fairburn Road, a lot of my friends as we got older, we started to work there and I had the good fortune - I'll tell you a little bit about my history with this company.

AM: Please.

WG: I was a poor kid from the South and I made really good grades and I had the opportunity to go to school. But we didn't have a lot of money and we had to pay the rent. I got a small Scholastic Scholarship, you know. But in addition to that, there was a gap of funding that we just couldn't make that square around that square if you will and my mom, you know through our friends or whatever, heard that Walmart, had a grant.

AM: Oh wow.

WG: It was a sizeable amount of money and when I went you know in 1988 or 1989. I’m dating myself, don’t tell anybody!

AM: Ha! That's okay!

WG: My mom encouraged me to write this essay, you know, to the Walmart. That's how it works and that’s what I did - and I won!

AM: Wow.

WG: The money that I, I desperately needed, you know, my first year in college and in addition to that incredible opportunity, this company gave me - they also printed an 8x10 picture of me. I don't know what it was. I think it was a headshot. It was my first headshot, I think that's what it was. They put it up in their store, you know, for the better part of 6 months. People would call me because you know we didn’t have cell phones then, but they would leave these stupid messages on my answering machine, “saw your picture in Walmart, Walton. Are you part of the Walton family?"

So anyway, that's kind of my history with this company. This opportunity kind of came along and they sent this script and I thought, “wow, what a what an interesting way to sell things, right?” You know, it's a hybrid between entertainment and doing what we're gonna do anyway, which is to find things for our loved ones at the holidays. Black Friday deals have been around for a long time. They played an important role in my family's ability to buy things for Christmas and it does for a lot of people in this country and all over the world and I thought, what a cool thing to be a part of. I'm so happy that I did it. There's all these wonderful actors that I work with like Ian Somerhalder. There are others like Lisa Rinna, Taye Diggs who I've known for a while, Anthony Ramos and it’s great folks and it's 10 stories. These stories are vignettes if you will. There’s a supernatural genre, action genre, mine is a Western genre!

AM: Shocker!

WG: But you know what? I've done action!

AM: Of course!

WG: I have done a lot of genres in my time, but this is one that they saw me in and invited me to kind of come along this journey. We had such a great time filming it. You know, it was just so much fun and they’re such a great company to work for and work with. So, when I think people will watch them and they'll see the things that they want to buy and some things featured in a way that makes them laugh. It brings a smile to their face and so it’s a great way to go about it!

AM: Well, do you know when your episode will drop, do they all drop at one time? Like what's kind of the flow?

WG: Well you know, there are ten. I’m not exactly sure when they all drop. I know mine will drop towards the end of November which is, which is kind of very, very exciting because it's getting close to Dec. I think more will be revealed as it goes on. The first one drops on Nov. 11th-17th. I think that’s the first block and they're kind of rolled out from there.

AM: Wow it’ll be great to see them!

What do you love about the holiday season?

WG: I just love the opportunity to commune with family and friends. You know, we all have our rituals right? We all have the things that we do but the thing that I do that I've been given the opportunity to do is I don't really watch a lot of sports. I’m not that guy even though I played a bunch of sports growing up.

I make a fire and I sit around that fire with my family and with my friends and I have a glass of wine and I listen to music. And I just commune. What better thing is there than that and to tell people that mean something to you how much you love them?

AM: That's really nice and very sweet!

You're always working on so many projects. I can't wait till White Lotus comes out and I know that you have a bunch of other stuff as well. Is there anything that you would like to share with us, that you're working on that we can keep an eye out for?

WG: Well, you know, I think you said it, you know, I got a bunch of things that are coming out. I have a few movies that are coming out. My wife has a movie that she wrote and directed called The Uninvited, which is dropping pretty soon.

Then there is The White Lotus and we just finished the new season of The Righteous Gemstones!

AM: So excited for both of those shows! I'm really excited for The Righteous Gemstones.

WG: So good. It's so good.

AM: Everytime I watch that show, I grew up in the Midwest with an Evangelical and Pentecostal background and there's just so many things that happen on that show and my boyfriend will ask, “Is that real?” and I'm like, “yes!”

WG: Oh yeah! That’s real and that one is real too!

We're going back to Fallout here pretty soon. And then, kind of beyond that, reading and waiting and seeing what the future brings everybody else! But right now, Walmart!

We enjoyed sitting down with Walton to talk about his career and the Christmas campaign that he is involved in. You can check out his videos for this campaign Something's Cooking and Can't Handle the Heat as well as an array of celebs that participated in Deals of Desire.

IG @waltongogginsbonafide

PHOTOGRAPHY CREDITS | Walmart/Tina Rowden

THE ART OF THE SNACK | MOON RABBIT

In this month's The Art of the Snack, we head down to our nation's capital in Washington, DC to Moon Rabbit which is known for their fine dining Vietnamese cuisine. We took some time to chat with Chef Kevin Tien to find out about his culinary background, the accolades that he has received as a noted chef, and what we can expect upon our next visit at this restaurant whether we're stopping in for lunch or for dinner. In addition, we wanted to know more about the ambiance of the space as well. Finally, we also look ahead as we're a the beginning of the holiday season to see how we can begin planning to close this year.

ATHLEISURE MAG: Chef Kevin Tien, can you tell us about your culinary background, where you trained, kitchens you worked in and what brought you to Moon Rabbit.

CHEF KEVIN TIEN: My culinary background started when I was a child. My mother worked in Vietnamese Cafes and would bring me to work with her as a child. I wasn't allowed in the dining room, but the chefs took a liking to me and taught me in the kitchen about food. I continued to work in restaurants in college while earning my bachelors degree and graduate degree. I eventually moved to DC to work for amazing chefs such as José Andrés and Aaron Silverman.

AM: You have received a number of accolades that have included a 4X James Beard Foundation SemiFinalist, 2024 JBF Finalist, Food & Wine BNC 2018, Esquire Best New Restaurant 2021, and 2024 New York Times 50 Best Restaurants in America. What does it mean to you to be recognized for your work and craft in this industry?

CHEF KT: As a young chef, I really began the industry as a way to make ends meet. Over time I found a love for it and dedicated all of my time and really immersed myself into food. For a long time I would always want to be like other chefs, but receiving all of these awards and recognition proved to me that there was a space for my type of cuisine that blended my Vietnamese background with Louisiana roots.

AM: What is the meaning behind the name, Moon Rabbit?

CHEF KT: Moon Rabbit refers to a Vietnamese folklore about a Rabbit who sacrificed itself to feed others earning itself a spot on the Moon with the Gods.

AM: What can you tell us about the ambiance of Moon Rabbit and what diners can expect when they come in for their next meal?

CHEF KT: Moon Rabbit offers a fun relaxing atmosphere in a bright contemporary space. You should feel like you are dining in my home and expect big, bold, and familiar flavors. But presenting in unfamiliar ways.

AM: What are the spices and flavors that are indicative of Vietnamese food?

CHEF KT: Vietnamese food has all of the flavor profiles in its dishes. It will always have a balance of sweet, salty, spicy, umami, and acid. I love the use of pepper, star anise, cloves, and cinnamon. Lots of ginger and garlic as well.

AM: Can you tell us your modern approach to making traditional Asian cuisine?

CHEF KT: I have to be careful when using a modern approach because I don't want to end up making something where it would just be considered fusion cuisine. It can happen so easily. We focus on depth of flavors a lot by fermentation, making our own misos, and various cooking techniques to add a lot of flavor into what can be a simple bite.

AM: I like the layout of your menu. For lunch, From the Earth can you tell us about 3 dishes that you suggest that we should enjoy with friends and family?

CHEF KT: Banh Beo, Cai Lan, and Banh Tam Bi Chay. They have such a different flavor profile on each dish, that you get a great taste of what we have to offer.

AM: What are 3 dishes From the Land that you suggest that we should think about?

CHEF KT: Bo La Lot, Nem Nuong, and Bo Luc Lac. These are my favorite dishes to order when dining out at a Vietnamese restaurant.

AM: From the Sea what are 3 that you suggest that we should have in mind?

CHEF KT: Goi Cuon Ca Ngu, Tom Nuong, Ca Kho. They are such great riffs on the traditional dishes.

AM: Can you tell us about the 3 dishes from The Endings for us to end our meal?

CHEF KT: Chef Susan is such a talent that we have here at Moon Rabbit. The three desserts do a great job of showcasing her techniques through my absolute favorite items to get at an Asian pastry shop. Layered soft sponge cake using pandan and tropical fruit, takes on traditional egg tarts from dim sum but with flavors of Cinnamon Toast Crunch, and a fun cream puff that tastes like an Asian banana cream pie.

AM: For dinner, you have the same breakouts that exist in the lunch menu. Are there offerings that are unique to the dinner menu that you can suggest?

CHEF KT: Yes! My favorite items from each section are Goi Cuon (Summer Roll), Canh Chua (Roasted Golden Tile), Chim Cut Chien (Fried Quail and Tomato Rice).

AM: Tell us about Chef's Visit to Vietnam!

CHEF KT: The Chef’s Visit to Vietnam is the best way to enjoy Moon Rabbit. You come in, let us know if you have any dietary restrictions, and we will curate your whole dinner for you. You will get snacks that are rotated often that are off menu, and I will pick some of my favorite items that I am loving at the moment to send throughout dinner. You’ll finish with Chef Susan’s favorite desserts and some extra sweet bites at the end.

AM: What are 3 dessert items that are unique to the dinner menu that we should know about?

CHEF KT: Our Dau Hu (Tofu Cheesecake with Nardello Pepper Jam), Sau Rieng (Durian Mouse with White Chocolate), Rong Bien (Pandan Panna Cotta with Confit Seaweed).

AM: Can you tell us about your cocktails as you have a number of categories that sound like a great journey to sip through.

CHEF KT: The cocktail program is curated by our beverage director Thi Nguyen. We focus on procuring Asian Spirits to build our program, and adding a lot of savory notes throughout.

AM: For those that are interested in beer, wine, or cider, what do you suggest?

CHEF KT: Personally I really like our wine program, because of a great balance between classic and modern/natural styles of wine. I like them both equally, but find myself leaning towards the natural wines on our menu.

AM: Can you tell us about the Thanksgiving Take Home Box which was only available for the holiday?

CHEF KT: We love doing holiday boxes at the restaurant. It's what I would make at home for my family for the holidays. So essentially, you’ll eat like the chef! This Thanksgiving we did an andouille stuffed turkey breast, pho gravy, miso mashed potatoes, pumpkin pie with curried candied cashews, coconut milk creamed spinach, and lots more!

AM: Will there be other boxes for Christmas, NYE, etc?

CHEF KT: We are definitely doing a box for Christmas and are leaning towards a Sichuan Cumin Rubbed Prime Rib.

AM: Will you have a NYE event or other winter holidays that we should know about?

CHEF KT: I think NYE would be the best night for joining Moon Rabbit. We are offering a tasting menu starting at $95 with plenty of add ons for how fancy you want to get. Lots of caviar and bubbles of course.

AM: For those that are interested in private dining, what options exist for those that are looking to book for their own party/events?

CHEF KT: We love doing parties and private events! We make each event unique by doing a custom menu and experience for each guest. No 2 private events are ever the same. You can do our private dining room that seats up to 42 people, or even book the whole restaurant for up to 130 people. And for those that want a extra space, our rooftop has a great view of DC with private bar.

IG @chefkevintien

@moonrabbitdc

PHOTO CREDITS | PG 98 Rey Lopez | PG 100 - 102 + THE 9LIST 9M3NU PG 117 Rachel Paraoan | THE 9LIST 9M3NU PHOTOGRAPHY COURTESY PG 117 Kevin Tien |

Read the NOV ISSUE #107 of Athleisure Mag and see THE ART OF THE SNACK | Moon Rabbit in mag.

ATHLEISURE MAG ISSUE #107 | BOZOMA SAINT JOHN

In this month’s issue, our front and back cover story is with the former CMO of Netflix, Endeavor; CBO of Uber, and Marketing Exec at Apple Music, and full-time castmember of S14 BRAVO's Real Housewives of Beverly Hills, Bozoma Saint John. We talked with her about her career in working with innovative brands, her launch of her haircare line Eve by Boz, and of course we talk about RHOB. In addition, we had the opportunity to have her photoshoot at 77 Greenwich St PH and have an interview that includes the building as well as the interior designer/staging firm ARTEFACTO to talk about the property as well as how they brought the aesthetic of the building together.

We caught up with Walton Goggins who we have enjoyed in a number of his roles including Justified, Vice Principals, The Hateful Eight, and more! While we wait to see him in his upcoming shows The Righteous Gemstones and White Lotus, we talked about the holiday season and his campaign that he did with Walmart as well as what it meant to him in a full circle moment.

This month, we also chatted with former WWE Superstar (wrestled under Paige) and currently AEW wrestler Saraya! We talk about growing up in a wrestling family, coming to the WWE, being at the AEW, and upcoming projects that we should keep an eye out for.

This month's The Art of the Snack comes from Moon Rabbit in DC whose menu focuses on Vietnamese cuisine. We chat with Chef Kevin Tien who walks us through the menu, shares spices/ingredients of this cuisine, as well as what we can expect when we come into dine.

This month's Athleisure List comes from Casa Sol at Maxx Royal Bodrum Resort in Turkey and Hearty & Healthy in NYC's East Village.

This month we have our 9PLAYLIST from Chef Michael Voltaggio as well as Saraya who shares the songs that are on their playlist. Our 9DRIP comes from AEW's Saraya who lets us in on what she purchased for herself when she made it, her go-to style, and what she gave back to her friends, family, and mentors. Our 9LIST STORI3S comes from actor Taye Diggs who shares his must-haves in grooming, fitness, and style. Our 63MIX ROUTIN3S comes from Chef Alexandre Mazzia who shares his routines on what he does, enjoys, and has for the Morning, Afternoon, and Night. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Kevin Tien of Moon Rabbit in DC, Chef/Owner Rich Parente of Clock Tower Grill, and Mixologist on behalf of Johnnie Walker, Ginn Choe.

Read the NOV ISSUE #107 of Athleisure Mag.

NEW YORK CITY WINE FOOD FESTIVAL 2024

We had a great time last year covering the Food Network NYC Wine Food Festival presented by Capitol One. So of course we were looking forward to attending again this year for the NYCWFF presented by Invesco QQQ which had a wide array of events taking place in Manhattan as well as Brooklyn for the first time! Over the 4 days from Oct 17th - 20th, we enjoyed a number of events along with attendees that had access to Grand Tastings, culinary demos, pier parties, dining experiences, walk-around tastings, cocktail parties, live entertainment, lunches, brunches, and master classes.

All of these festivities and good vibes supports God's Love We Deliver which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To support the health of their clients, they provide ongoing nutrition assessment, education, and counseling. They serve people in need and their children and caregivers. To date, NYCWFF has raised $14.8 million to this essential cause!

There's nothing like interacting with your favorite Food Network stars, chefs at restaurants that have been your faves or new to be faves, culinary personalities, wine and spirit brands, restaurant groups, purveyors and culinary enthusiasts! There were laughs, surprises, discoveries and so much more!

SOUTHERN GLAZER'S WINE & SPIRITS TRADE DAY Hosted by Wine Spectator at Grand Tasting - Trade Day

We started our coverage with one of our favorite events that we attended last year, Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator at Grand Tasting - Trade Day which was held at Invesco QQQ Campus located at Brooklyn Army Terminal.

Heading into this event, we knew that we were looking forward to vendors that we had enjoyed last year including Bareburger, Johnnie Walker, and Hampton Water which is owned by Jon Bon Jovi and his son, Jesse Bongiovi to name a few!

One of our favorite bites of the day took place in the center of the action at Modelo's tent, who paired their Spiked Agua Frescas with tacos by Taqueria Ramírez who is based in Greenpoint, Brooklyn.

We also enjoyed swinging by Rosa Mexicano's booth as they had a fantastic pairing of Elote as well as a savory taco. We've had the pleasure of enjoying Happy Hour, lunch and dinner at this restaurant and it was great to see them getting in on the culinary fun!

We even swung by Food Network's large booth that served up a number of cocktals which was the perfect way to enjoy our dishes from Rosa Mexicano.

Last year, we had the pleasure of interviewing Chef Philippe Chow of Philippe Chow and as he participated again this year, we wanted to see what he was up to, why he was there this year, and to hear about his upcoming restaurant openings in Nashville as well as in Miami!

ATHLEISURE MAG: It was such a pleasure to interview you last year at this show. So I'm glad to see you again. Why did you want to come back to be at this festival today?

CHEF PHILIPPE CHOW: Last year was a success and I want more people to know who we are!

AM: Oh, amazing and what are you serving this year that everyone's getting to enjoy?

CHEF PC: Chicken Satay is my favorite!

AM: That’s great, I enjoyed it last year and am so glad that it is here as well!

When you're creating the menu for your restaurant what are the processes you go through to decide what will be on the menu?

CHEF PC: Every time I work on making new dishes, if I like it, it’s going to be something that will be on the menu!

AM: We know that Chicken Satay is your favorite dish! Are there two other dishes that you love having at the restaurant as well?

CHEF PC: Oh well, Peking Duck and another one is the Wagyu Beef Dumplings. That’s a new dish and it’s really good!

AM: Well obviously, we know the two restaurants that you have here in New York and the one that's in DC, but you're opening up one in Nashville as well as Miami! Are you excited about that? Why did you want to go to those two cities?

CHEF PC: I’m so happy! Those are 2 of my favorite cities!

AM: Oh wow! Well it’s always fun to catch up with you and we can’t wait until we dine again at your restaurant in the city and we’ll have to check out your new ones as well!

CHEF PC: Of course, we’re happy to have you!

IG @philippechow

THE BETTY BOOZE HARVEST HAPPY HOUR Hosted by Blake Lively

At the Betty Booze Harvest Happy Hour by Blake Lively (Gossip Girl, The Age of Adeline, It Ends With Us) attendees made their way to The Seaport at the Lawn Club to enjoy sparkling cocktails and of course to have great bites by a curated group of chefs. One of the restaurants that participated was Restaurant Yuu which is located in Brooklyn. Chef/Owner, Yuu Shimano talked with us about being at the event and what we can expect when we head to his restaurant this Fall.

AM: Why did you want to participate in this year's Food Network NYC Wine Food Festival?

CHEF YUU SHIMANO: The New York Food and Wine Festival is an important event for our industry. I also wanted to participate because it was for a good cause - God’s Love We Deliver, which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves.

AM: Tell us about the event that you were part of!

CHEF YS: Blake Lively and surprise guest Michael Kors hosted the Happy Hour event. It showcased the launch of Blake Lively’s Betty Booze’s gourmet cocktails, handcrafted by Lively herself.

It took place at the Lawn Club where guests could play lawn games and socialize and try Blake’s new product.

AM: What did you serve guests?

CHEF YS: I prepared a very French dish, which was a Corn Consommé with Duck Confit.

AM: What can guests expect when they come to Restaurant Yuu?

CHEF YS: Upon arrival, Guests are seated at a beautiful L-shaped 19-seat tasting counter; a carefully curated collection of classical and jazz music plays as the curtain opens, the lights go up, and a row of chefs inside a kitchen is revealed. I personally greet each guest then with the clap of my hands, my team members scramble to their positions for the show to begin. This is our way of welcoming guests and making them feel special. It is high-level while having fun with fine dining.

AM: As we're in the fall and looking forward to the holiday season, are there any events that are going on that we should keep an eye out for?

CHEF YS: We have an exciting event coming up on November 27th. We’re thrilled to welcome renowned Japanese bartender, Shingo Gokan for a special collaboration. Guests can look forward to a unique dining experience featuring a curated menu with exquisite cocktail pairings designed by Shingo for each course.

IG @restaurant_yuunyc

MEET CUTES NYC PRESENTS TACOS & TEQUILA HOSTED BY MICHAEL VOLTAGGIO PART OF THE PERDUE EVENT SERIES

We continued from the events earlier in the day to Wall Street at night for Meet Cutes NYC presents Tacos & Tequila Hosted by Chef Michael Voltaggio part of the PERDUE Event Series at Hall des Lumières. This is one of the later events on the schedule and perfect to enjoy on a Friday night! Knowing that we would be able to enjoy some of the best tacos in Manhattan and Brooklyn as well as an array of tequila and mezcal brands as well!

Chef Michael Voltaggio was the host for the night and he also launched his brand new tequila at the event, Marcado 28. Last year we had the pleasure of having him for our JUL ISSUE #91 cover, so it was great to catch up with him to find out about his participation in this year's festival, this tequila, and upcoming projects!

ATHLEISURE MAG: We enjoyed having you as our cover last year and it's great to see you at Tacos & Tequila! Before we delve into why you're at this event, we enjoyed the latest season of Bobby's Triple Threat. What do you love about this show and do you have a favorite episode from this season?

CHEF MICHAEL VOLTAGGIO: Bobby has created something very special with triple threat. We function as a team and he’s the best coach we could ask for. My favorite thing is the individual cooking POV’s that each chef challenger brings to the competition. Win or lose, we learn from every chef that walks into the club.

AM: You're hosting Tacos and Tequila! Why do you enjoy participating at Food Network NYC Wine Food Festival?

CHEF MV: Lee Schrager has been putting on both South Beach Food and Wine and New York Food and Wine for many years. As our industry continues to evolve, so does the festival year after year. I get excited every year to see what events we get to host and or be a part of. It’s always fun to reconnect with my peers twice a year as well as have the opportunity to eat, drink and party with all the fans.

AM: You just launched and debuted Marcado 28 today at Tacos & Tequila! Why did you want to partner in this tequila and how did this come about?

CHEF MV: I look at every project as an opportunity to learn something new. My goal is always to absorb as much information as I can, and the reward is getting to share this information and these experiences with as many people as possible. With Marcado 28, I was given an opportunity to learn everything from building a unique brand, to the history and production of tequila with a family that’s been doing it for generations. This is bigger than just a new spirit, it’s the spirit behind the spirit that I’m excited about. It’s the authenticity and commitment to creating something special that attracted me to this project and every partner involved has contributed their passion and expertise to create a tequila for everyone.

AM: You also worked with 2 tattoo artists to create the art for the labels. Why is this tequila also a love letter to tattoo culture and why is someone's tattoo story so important?

CHEF MV: More about the love letter of defiance. We all have something defiant about our personal stories and this is not to be dismissive of those stories, but rather embrace and share them in a communal and positive light, while having some fun.

AM: It's always fun to see what you're up to with your restaurants Voltaggio Brothers Steakhouse and Vulcania! Is there anything that we should keep an eye out for?

CHEF MV: My brother, Bryan and I are currently working on a new project in our hometown of Frederick, MD.

IG @mvoltaggio

@marcado28tequila

After chatting with Michael, we navigated a number of the restaurants participating, we also took in the immersive space that continued to change with digital art throughout the night which made you feel like you were in an art gallery.

We took some time to talk with Tiny's Cantina with a fun conversation with Chef Cenobio Canalizo and Mathew Glazier, President of the GlazierWorks which is a restaurant group that includes this property as well as iconic eateries including Michael Jordan's The Steak House in Grand Central Terminal, Strip House, and Monkey Bar to name a few.

We talk about Chef Cenobio's culinary journey, Tiny's Cantina, the flavors of Mexico, and why they wanted to participate this year at the NYCWFF.

AM: Chef Cenobio, what was the first dish that made you fall in love with food?

CHEF CENOBIO CANALIZO: Ooo that’s a question!

MATHEW GLAZIER: I want to hear this because I'm learning about you!

CHEF CC: No, no.

MG: We've worked together for 28 years.

AM: Ok, that’s a long time!

MG: That’s a question that I don't even know the answer to!

CHEF CC: Well, the first time, which I think I did was make homemade tortillas.

AM: Ooo

CHEF CC: Yes. In Mexico when I was eight years old.

That's the first that I learned. It was making tortillas and that's when I started cooking.

AM: Wow. And what was yours?

MG: It was probably pizza! I’m from NY so it probably has to be pizza! I remember when pizza was a lot less expensive then it is now.

CHEF CC: You know what’s crazy? So my partners, we come from Mexico and they used to go like out of state selling flowers, right? So one day I stayed with all my brothers and they said that I had to make the tortillas and I was like really? So I did it.

MG: They were much more authentic.

CHEF CC: The funny part is I got some avocados and there were 3 of them and that’s not enough for my older brothers. So what I did was chop the avocados and I made some guacamole and I added some water and I made some soup avocado! It was so good and you’re dipping the tortilla it was so good!

MG: He’s so creative!

AM: Tell us about your culinary background and how did you come to Tiny’s Cantina?

CHEF CC: Everybody asks me like, what school and where I came from and my answer is I learned in the kitchen. So, every restaurant I worked in, I learned from there! When I started working, I was a dishwasher in 1994.

AM: Wow!

CHEF CC: In 1995, like, I moved to the kitchen and I started learning like everything, like from scratch. Desserts, pantry, grill and all the way to chef!

MG: We actually do kind of the same thing now with the guys we have and it’s actually interesting to watch. It's not lost on him, you know his path and a lot of guys or women, you know, you start in the kitchen and you start from the beginning and, you know, it's a craft. You gotta learn like the right way. And it's very interesting for me to watch. I think if somebody, we just gave a raise to last week, he started as a porter and then he went to the line and now, he earned that position and, you know, hopefully God bless, you know, he becomes whatever he wants to be.

AM: That’s amazing!

MG: I don't think it's a unique story to us. It’s kind of still what's special about kitchens. But he kind of skipped over the fact that he had 2 Stars from the New York Times for the steakhouse.

AM: Which is amazing!

MG: We had a restaurant called Strip House and you're not old enough to remember working at a restaurant, called, Arizona 206, which was before that. I'm speaking for you so that I can give the concise version.

But then you also had, you know, Mike, who's the Head Chef of Michael Jordan Steakhouse Grand Central and then we, we actually sold a bunch of our restaurants to Tilman Fertitta CEO/Owner of Landry's.

And then we ended up doing a barbecue restaurant in Brooklyn. So that wasn't his craft, and then he turned it into his craft. He's the guy who smokes the meat. It's a labor of love because there's no shortcuts and then in 2021 right next to Morgan's there was a small restaurant which is literally why it's called Tiny’s. Some people insult me and say those are Tiny’s because I'm a big guy. No, it's Tiny's because the restaurant's small and I was speaking for him but you know we've known each other for a very long time. This is the opportunity for him to do like you make the ham tortillas and to make the things he's talking about, make his stuff that, you know, that he learned when he was younger, which is kind of kind of cool!

AM: Wow!

MG: He does the hard work. I'm the pretty face. But next year I do the hard work and he's the pretty face.

AM: Plot twist!

MG: We do odd and even years.

AM: Well, why did you guys want to be at this event? I mean, I love tacos, love tequila and mezcal. So why did you guys want to do it?

CHEF CC: I mean, I think this event is great. It's a great opportunity for the restaurant and for my company. To bring it in this event, it’s not just 100 people, it’s a lot of people! They’re going to be able to know about the restaurant a little bit more. Tiny’s Cantina, it's a small place next to the Barclays Center in Brooklyn. So we want to spread the name and for people to try our food and to know more about our authentic Mexican food.

AM: Why did you want to do it?

MG: We have a Mexican restaurant and it's a Mexican restaurant event! No seriously, we've done it for years with different restaurants, you know, we have done barbecue. There are so many events that this festival has! This one's one of the fun ones! It’s late at night and it's a different type of atmosphere. I think you can take the food seriously without being too serious about it. When I look around at those who are participating, they're fabulous, and we’re people coming together and in a way providing the festival goers who are customers to let them have a good time. Let them get exposed to some restaurants! This year, they're focusing on Brooklyn, which is great.

AM: So great.

MG: So we're two Brooklyn restaurants right here and you know it's exposure. You know we've been playing in the barbecue world for a while. We have been doing these barbecue competitions for awhile and this event is special. Tonight’s event has a little bit of a party vibe and hopefully, everybody has a good time! We have a great space up here!

AM: So what are we eating tonight? What are you guys serving?

MG: I'll give the terrible English version – Birria De Res which we debated what does Birria De Res mean. If you want to hear where that came from –

AM: I would love to.

MG: So I was like, what does Birria De Res mean and he’s like beef. So I said, what the De Res part? And he was like beef. So, you gotta take it out of context. So how long do you roast the beef on the bone for?

CHEF CC: Ok so let me just explain a little about how we do it in the restaurant. So at the restaurant, basically we serve it with some consume and some marrow bones. Here, we serve it with some onions and cilantro. I braise the beef for 4-5 hours, I cover it and do not open it and you leave the whole piece of meat inside and that's the way how we cook it.

MG: I’m still trying to understand.

CHEF CC: Well basically Birria, you can do it with different meats. You can do it with lamb, or any kind. So the Res is the type of meat and that’s what we say in Spanish. So Birria is the Res and the Res is beef. That's what we're serving tonight with the 3 different sauces.

AM: Yum!

CHEF CC: We have avocado, which this one is mild. Medium is pumpkin and Chile de Arlo which is smooth and spicy!

MG: We did this event last year and throughout the whole event I was going, Pumpkin, but it's not seasonal. So we actually do it all year round.

AM: When we come to the restaurant, what are 3 dishes that we should eat and both of you need to share your picks!

MG: You give two and I'll give one.

AM: Okay!

MG: Because you're the chef and as I said, I’m the pretty face!

CHEF CC: Number one.

AM: Okay.

CHEF CC: Number one, do you want to start with an appetizers? If you want to start with an appetizer, we have a great Guacamole Tropicale. Why is it Guacamole Tropical? It’s because we we garnish with some mango, grilled pineapple, and pumpkin seeds.

For an entrée, I have a bunch of dishes but try the Birria Tacos it’s just special. It has that flavor with that Romero and the tacos that way that we do it with the tortillas, you need to try that. That's number two. My other entree try the Fajita! The Fajita has that smell and that flavor. When you bring it to the dining room with that smell and you have the aroma with the herbs.

MG: It's great. Our restaurant is so small when you sell one, people just keep purchasing it!

CHEF CC: We do shrimp, steak, and chicken.

Now the new one we have is a fajita and is a surf and turf we do it with lobster and steak for 2.

MG: My favorite is actually the least expensive Taco on the menu which is a popular thing to say. Well you know what it is?

CHEF CC: Yes, the Chicken Tinga!

MG: No!

CHEF CC: Which one?

MG: Taco al Pastor!

AM: Yes! I love Taco al Pastor!

MG: You know why? Because what he does to make these tacos, you should explain the culinary side of it.

CHEF CC: So the Tacos al Pastor, I started doing a little bit and you know, my daughter, she really knows, she's 16 years old. She really knows about these tacos because she travels to Mexico a lot and she really knows about good Taco al Pastor. Every restaurant we go to - she only smells it and says, “I don't like the stock, this is not the original,” but somehow I did it with my tacos at Tiny’s.

You know the way that we have the color, how we cook the meat! It's a killer and she loves it!

MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclay Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

It's fun. Actually, you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclays Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

Look, t's fun. I don't think anybody really loves the way that I think of Tiny’s in my mind, but I think it's like a bar and everybody should walk and be like, oh my God, the food's good. It’s kind of under the radar. People are coming in for the games and we're packed for every event.

AM: Yeah, being by Barclays is such a great location.

MG: We only have like 10 tables.

AM: Wow.

MG: 18 bar stools and they're coming in. It just kind of blows you away. This is a very understated route, you know. It’s about the food. We're not all dressed up. We're doing what we like to do.

Being at the Barclays Center, and I’m sure a lot of places have this, but if Justin Timberlake is performing, we have that crowd, when the Liberty is playing we get that crowd and we have such a diversity of people that come to our restaurant and of course being on Flatbush Avenue is diverse by its nature!

You know, price - not everybody can afford to go out and spend on the million dollars. We've been in those restaurants where you're our average check, you know, is $125 per person. That's not everywhere and not everybody can afford to do that.

For some people and it's in New York, money is no object. That's not my customer on Flatbush Avenue. My customer may be going to the Nets. So I gotta make sure that we're providing a value, you know, you got to go in there and say that was worth it or else.

PF: How much is the surf and turf?

MG: That’s the most expensive item on the menu and it’s like $42,

CHEF CC: It’s for 2 people!

AM: Oh okay!

MG: We give you half a two pounds lobster. I know because I just bought them. A 2-lb lobster is $26 so that’s $13, a pound.

How big is the steak that is on there?

CHEF CC: 8oz. We serve it with a side of rice and tortillas.

MG: So that's probably one of our higher food cost items. So the tacos, I like the pork – the Tacos al Pastor is $13 on the menu!

IG @tinyscantina

@cenobiocanalizo

PHOTOGRAPHY CREDITS | Paul Farkas

Read the OCT ISSUE #106 of Athleisure Mag and see New York City Wine Food Festival 2024 in mag.

LO-FI VIBES EDITORIAL @ TECHNICA HOUSE

We've always been a proponent of the power of creativity. When it comes together, there's something about being able to explore ideas and being in inspirational environments that allows concepts to grow!

When we heard about TECHNICA HOUSE, this creative space piqued our interest as this vinyl listening lounge is an impressive showroom space that allows you to know more about Audio-Technica's headphones and speakers, has a space to create podcasts, is a working office, and also has innovated automation machines by AUTEC to make sushi!

After hearing about this space, we decided that it would be the perfect location for our Lo-Fi Vibes Editorial which is Fall forward with easy styles that can be worn when you're taking in your latest music find, working on your next project, collaborating with those that are like minded and being able to enjoy wherever the day takes you!

LO-FI VIBES EDITORIAL | TEAM CREDITS

PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | MUA Sang Le | MODEL Olivia Picchione + Ben Simic |

IG @pvfarkas

@shes.kimmie

@sang_theglaminator

@oliviapmiller

@lilboochie

LO-FI VIBES EDITORIAL | STYLE CREDITS

LOOK I PG 76 - 86 | OLIVIA - MICHAEL KORS Ribbed Knit Cropped Tank Top + Chocolate Burnished Leather Skirt | LAGOS Pink Caviar BCRF Ceramic Beaded Bracelet 9mm + Pink Caviar Single Station Diamond Caviar Bracelet 9mm | AIR & ANCHOR Set in Stone Necklace Set 18" - Tiger Eye | BEN - COLMAR Down Jacket with Envelopping Collar | White Tank | MAVI James Skinny | LAGOS Caviar Beaded Chain Necklace 12mm + Twist Curb Chain Bracelet 12mm |

LOOK II | PG 88 - 89 | OLIVIA - ATHLEISUREVERSE Bomber Jacket | SPLITS59 Ashby Rib Crop + Theo Rib Short | LULU FROST Plaza Rectangle Link Necklace Base - Gold + Plaza Letter K Charm | PRINCE TENNIS Sneakers | MZ WALLACE Micro Crosby Sling | BEN - ATHLEISUREVERSE Sleeveless Hoodie | MICHAEL KORS Camouflage Denim Cargo Jeans | LAGOS Twist Curb Chain Bracelet 12mm |

LOOK III | PG 104 | OLIVIA - SPLITS59 Ashby Ribbed Tank | GREY BANDIT Unwritten Love Knit Pants - Green | PONO BY JOAN GOODMAN Sea Chain Necklace - Hawaii | BEN - LX3 Olive Track Jacket + Olive Track Pants | PSYCHO BUNNY Graphic Tee |

LOOK IV | PG 106 - 111 | OLIVIA - ATHLEISUREVERSE Varsity Jacket | MICHAEL KORS Cropped Tank + Colby Extra-Small Burnished Leather Shoulder Bag | TOMMY HILFIGER Wide Leg Jean | AIR & ANCHOR Double Standard Necklace with Cuff Keeper, Putting it in Writing - A + M | BEN - | LX3 Oversized Cream Hoodie | MAVI Jake Slim Leg | LAGOS Caviar Beaded Chain Necklace 12mm + Twist Curb Chain Bracelet 12mm | NIKE Air Jordan |

LO-FI VIBES EDITORIAL | PHOTOGRAPHY CREDITS

| SONY Alpha A7R V, FE 50mm F/1.2 GM, FE 24-70mm F2.8 GM II, FE 70-200mm F2.8 GM II, FE 90mm F2.8 Macro G OSS + HVL-F45RM Wireless Radio Flash |

We enjoyed shooting our Lo-Fi Vibed Editorial at TECHNICA HOUSE and we wanted to find out more about this space which recently opened, what they offer in this creative destination, and how you can get to know more about them. We took some time to chat with Takayuki Tanaka, the CEO of TECHNICA HOUSE to find out this and more.

ATHLEISURE MAG: You just launched TECHNICA HOUSE New York earlier this month. This space is above SUSHIDELIC which we covered last month in The Art of the Snack. Tell us about the Japanese technology companies AUTEC and Audio-Technica that came together for this space.

TAKAYUKI TANAKA: TECHNICA HOUSE is a unique collaboration between two iconic Japanese technology companies, AUTEC and Audio-Technica, both bring their expertise, heritage, and commitment to fostering the next generation of creators into this space.

AUTEC is known for its innovative sushi robots, designed to deliver chef-quality sushi with unmatched efficiency. By merging tradition with advanced automation, AUTEC empowers chefs to maintain the authenticity of Japanese cuisine while optimizing operations. Their focus on culinary technology has revolutionized the food service industry and created new opportunities for emerging culinary creators to innovate. 

Audio-Technica, a global leader in high-fidelity audio equipment, has a long history of supporting artistic and creative communities. Their expertise in sound technology elevates the experience at TECHNICA HOUSE, offering an immersive auditory environment. Audio-Technica's involvement speaks to its dedication to fostering creativity through sound, empowering emerging creators in music and art.

Together, TECHNICA HOUSE celebrates Japanese heritage while providing a collaborative space where food, music, fashion, and art converge. This venture is designed to nurture creativity and inspire the next generation of innovators, offering a unique platform for emerging creators to explore new possibilities and ideas.

AM: It seems that TECHNICA HOUSE - New York merges food, music, fashion, and art together. Why was it important for you to have these elements in one place?

TT: Merging food, music, fashion, and art at TECHNICA HOUSE was a natural progression at TECHNICA HOUSE was a natural progression of our vision to create a dynamic space where creativity and cultural expression thrive. Each of these elements speaks to the core of human connection and emotion. Food brings people together and is a universal language; music is the heartbeat of culture, evoking powerful emotions; fashion reflects individuality and artistic expression; and art gives form to imagination and ideas.

Combining these elements in one space fosters a platform where creators from diverse backgrounds and industries can collaborate, share ideas, and inspire each other. TECHINICA HOUSE is more than just a venue—it's a movement that encourages innovation and exploration across disciplines. We wanted to create a tradition can fuel modern creativity, and emerging creators as well as established creators as well push the boundaries of what's possible in a collaborative environment. This holistic approach creates a vibrant atmosphere that invites people to be part of something bigger, sparking new ideas and connections. 

AM: In terms of the concept of TECHNICA HOUSE, are there others in addition to the one in New York and if not, do you plan on having other locations?

TT: At present, the joint venture TECHNICA HOUSE in New York City is our sole location. While our primary focus is on establishing a thriving community here, we have aspirations to expand TECHNICA HOUSE to other cities across the United States and around the world. By doing so, we aim to celebrate and support emerging creators in various regions.

AM: Can you tell us about who designed the space and what visitors can expect to see when they are entering this space?

TT: The space was designed by Yoshiyuki Morii of Cafe Co, incorporating the aesthetics and heritage of both AUTEC and Audio-Technica. At TECHNICA HOUSE NY, visitors can immerse themselves in a state-of-the-art listening experience featuring top-tier Audio-Technica analog audio equipment to listen to the 2000 vinyl records collection. The space includes a fully equipped conference room, a dedicated podcast studio, and an AUTEC sushi counter where chefs showcase cutting-edge robotic sushi-making technology.

AM: You have over 2,000 records here. How do you go about acquiring them, are their genres that you tend to focus on?

TT: Our record collection has come from various sources, both local and international. Many were donated by Audio-Technica staff members, discovered at local thrift shops and secondhand record stores, or sought out by company leadership. Some of our favorites are the Japanese pressings of classic American albums. 

AM: What can we do in this listening lounge which also allows us to hear music on your headphones as well as your speakers?

TT: We have a variety of headphones and turntables on display, like our colorful Sound Burger and our pro-grade High-end AT-LP7. Visitors are welcome to hook up a pair of M50x headphones to any of our turntables and enjoy a listening experience. We also have a pair of our newly released AT-SP3x Bluetooth Speakers if they're listening with friends.

AM: Can you tell us about the equipment that is available there? 

TT: AUTEC’s food-focused experience at TECHNICA HOUSE highlights the latest innovations in sushi-making technology. On display are cutting-edge sushi robots, including ASM895A The Rice Sheet Maker for sushi rolls, ASM260A The Sushi Roll Cutter, ASM410A The Nigiri Sushi Rice Ball Maker, and ASM575A The Handheld Onigiri Rice Ball Maker, showcasing the precision and efficiency that define modern culinary automation. One of our goals is for chefs to visit this space to tap into their creativity and explore the potential of integrating these robots into their culinary processes.

TECHNICA HOUSE displays a wide variety of Audio-Technica products: from high-end turntables to limited edition headphones and microphones, to a collection of artistic signed A-T gear. We prominently feature the NARUKA MI Headphone Amplifier, a premium piece of audio technology built from kurogaki wood. Very few of these exist in the United States. We welcome guests to pull a record off the wall and enjoy the listening experience at our space.

AM: As Audio-Technica continues to create new products, will they find their way into TECHNICA HOUSE - New York? Will there always be someone on site that will be able to walk you through products?

TT: While TECHNICA HOUSE is currently open to the general public for select events and collaborations, we're actively working to expand our accessibility. Stay tuned for updates on future openings and opportunities for general visitors to experience our space.

AUTEC and Audio-Technica staff are regularly at TECHNICA HOUSE and are available to schedule visits for those genuinely interested in the space. While we're happy to arrange appointments, we may only sometimes be able to accommodate every request due to the nature of the space. We appreciate the understanding of those wishing to explore this creative hub.

AM: Tell us about the podcast studio and the conference room.

TT: The podcast studio is a little respite from the noise of a bustling Soho. It's an isolated studio space, acoustically treated from floor to ceiling. We are recording original podcasts and digital content in the space and are beginning to bring outside creators in to use the space for their content creation. 

Our debut series, AT Sometime, Somewhere, features artists and creatives from New York City telling stories of their ambitions, failures, successes, and the moments that helped them find their voices. We look forward to future series featuring an even wider variety of artists, stories, and topics. 

AT-ONE Studio is designed to make production as simple as possible. On top of that, it's built for comfort. Recording in the studio is like chatting in a high-end living room with your friends.

AT-ONE Studio is for both Audio-Technica podcast projects and outside artists and organizations who want to rent time in the space. We'll be introducing a rental fee menu soon. If you're interested in collaborating on a project with A-T or using the studio to produce a personal project, give us a ring through the TECHNICA HOUSE website.

The conference room is available for meetings of all types, and it features a large Frame-style television connected to a hi-def camera for remote meetings, plus an Audio-Technica ceiling array beamforming microphone - the ATND1061.

AM: You also have a sushi counter along with robotic sushi making technology. What kinds of sushi do these machines make?

TT: AUTEC's sushi robots are designed to assist in various aspects of sushi-making rather than creating a complete sushi dish. These machines automate essential tasks like mixing and seasoning rice, forming rice sheets for rolls, shaping rice balls for nigiri, and cutting rolls with speed and precision. By handling these repetitive tasks, our robots enable chefs to focus on their creativity and the artistry of sushi, all while ensuring consistent, high-quality production.

AM: When is this space open to the general public and how do they go about reserving a time to come in?

TT: Currently, TECHNICA HOUSE is not fully open to the general public, as our primary focus is hosting select events and collaborations. If you're interested in exploring partnerships or attending a specific event, we encourage you to reach out through the contact information provided on our website. While we may not always be able to accommodate all requests, we're happy to consider inquiries related to our mission and space. In the near future, we plan to expand access to general inquiries and reservations.

AM: What kinds of events will be offered here and do you have anything coming up for the fall and/or holiday season?

TT: We're currently crafting our event calendar, which will include a variety of engaging activities for the community to participate in at TECHNICA HOUSE. Stay tuned for exciting announcements to come.

AM: How will you reach out to creatives to come to this space?

TT: We're building a strong community at TECHNICA HOUSE by leveraging our existing network of creators and brands with whom we've built relationships. Our organic approach allows us to grow with emerging creators through word of mouth, meaningful collaborations, and increased visibility across various channels. We'll continue to foster this community through engaging activations such as open houses and events to connect with potential collaborators.

IG @technicahousenyc

Read the OCT ISSUE #106 of Athleisure Mag and see LO-FI VIBES EDITORIAL | Technica House in mag.

ATHLEISURE MAG ISSUE #106 | TAI WOFFINDEN

In this month’s issue, our front and back cover story is with 5X Speedway Champion and open format DJ/Producer Tai Woffinden! We talked with him about being an athlete, looking ahead to next year's season, being a DJ and what drew him to this, his latest releases, and his upcoming schedule! 

We talked with actor Taye Diggs about what he loves about watching football and staying germ free when friends and family come over. In addition he talks about his upcoming projects in TV from a Lifetime movie as well as being a judge on a competition show.

This month, we sat down with Kamie Crawford to talk about Catfish, being a host of her podcast Relationsh*t, as well as being the host of Are You The One, the importance of self-care, and her favorite reality shows.

We talk Game Day homegating with NFL Vet and Food Network host of Outchef'd as well as Christmas Cookie Challenge, Chef Eddie Jackson. We talk about how to have the perfect homegate, wings, pairing it with wine, and who his picks are as we head into thinking about the Super Bowl. In addition he talks S8 of Christmas Cookie Challenge. 

We've been a long time fan of Zooey Deschanel and enjoyed talking with her about her partnership with Vera Bradley, the holiday season, how she goes about gifting friends and family as well as upcoming projects that she has coming out!

This month, we had the pleasure of shooting our Lo-Fi Vibes Editorial at Technica House here in NY. In addition to showcasing 4 fall looks for when you're out and about and enjoying these warm and crisp days ahead, we got to know more about this creative space that has an impressive collection of vinyl records as well as headphones, speakers and additional equipment from Audio Technica. They also have automated sushi machines and a sushi counter for an amazing vibe within this creative space. Find out more about our looks as well as Technica House.

We had such a great time covering the 2024 Food Network NYC Wine Food Festival (NYCWFF) presented by Invesco QQQ. It was a great 4 day experience eating amazing bites, having great culinary conversations, and more! You can read interviews we had with esteemed chefs as well as see their creativity that was on full display! We have interviews from Chef Michael Voltaggio, Chef Philippe Chow of Philippe Chow, Yuu Shimano of Restaurant Yuu, Chef Cenobio Canalizo of Tiny's Cantina and part of GlazierWorks, and President of GlazierWorks' Mathew Glazier.

This month we have our 9PLAYLIST MULTI from Dancing with the Stars' Derek Hough as well as Taye Diggs who shares songs, books and podcasts/TV/films that they are enjoying. Our 9LIST STORI3S comes from Kamie Crawford. Our 63MIX ROUTIN3S comes from this month's cover, Tai Woffinden as well as Sydney Leroux of LA FC as they share their routines on what they do, enjoy, and have for the Morning, Afternoon, and Night.  This month's 9CH3FS ROUTIN3S comes from Chef Eddie Jackson who shares his Game Day routines in the kitchen for the Morning, Afternoon, and Night. Chef Michael Voltaggio also shares his as well. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Joey Roacho of Hotel Per La in DTLA, Co-Owner Christina Rasmussen of Fura, and Executive Pastry Chef Damien Herrgott of Heritage Grand Bakery, Restaurant & Pizza Bar.

We headed to NYCC to check out panels from our favorite shows from Apple TV+'s Shrinking, HBO's Dune Prophecy, and HBO's The Penguin. We share an overview from the panels to the show floor!

Earlier this year, we were able to enjoy cocktails during a competition with Holly Graham during Bar Convent Brooklyn. So to be able to connect with her again and to find out more about how she got into the industry, her bar, Tokyo Confidential, what the vibe is like, it's views of the Tokyo Tower and more - we're ready to pack our bags for our next drink!

This month's The Art of the Snack comes from HYUN in Koreatown as we had an incredible meal and immersed ourselves into all things Wagyu! We share our meal as well as what you need to know on your next visit here. For those who love having great Wagyu to gift to others or for your next meal at home, we also talk about their butcher shop, THE HYUN.

This month's Athleisure List comes from St. Regis Longboat Key Resort in Longboat, FL and Cedros in Tokyo.

This month we have our 9PLAYLIST MULTI from Dancing with the Stars' Derek Hough as well as Taye Diggs who shares songs, books and podcasts/TV/films that they are enjoying. Our 9LIST STORI3S comes from Kamie Crawford. Our 63MIX ROUTIN3S comes from this month's cover, Tai Woffinden as well as Sydney Leroux of LA FC as they share their routines on what they do, enjoy, and have for the Morning, Afternoon, and Night.  This month's 9CH3FS ROUTIN3S comes from Chef Eddie Jackso who shares his Game Day routines in the kitchen for the Morning, Afternoon, and Night. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Joey Roacho of Hotel Per La in DTLA, Co-Owner Christina Rasmussen of Fura, and Executive Pastry Chef Damien Herrgott of Heritage Grand Bakery, Restaurant & Pizza Bar.

NYFW SS25 EDIT

As you know, NYFW happens 2 times a year as it looks ahead to the Fall/Winter collections as well as those in the Spring/Summer. It's a time for the fashion community of editors, retailers, buyers, celebs, socialites, and enthusiasts to come together as they navgate a hectic series of days that include presentations, runway shows, previews, lunches, dinners, and after parties. By attending these functions, you get a bird's eye view on what to expect in terms of trends, silhouettes, hues and more. What we see here in NY will mirror or extend into what takes place for the other fashion calendars that occur in London, Milan, and Paris (you'll also see that those shows may also add elements as well). You can see the top colors from NYFW SS25 via our friends at Pantone.

This month, we hit the shows and as we enjoy sharing with you a selection of what we saw in Mens and Womens fashion this season here in NY, we'll highlight these shows. In addition, it's always fun when we cover the Backstage of a show as it allows us to see how the look and creative direction includes other facets of the overall look.

We kicked off NYFW with New York Men's Day which allows you to see a series of designers throughout the day via presentations or hybrid presentation/runway shows that are divided by a morning as well as an afternoon session. In addition to designers that showed (A. POTTS, Clara Son, Earthling VIP, Sivan, The Salting, of—nothing, Sermon Series, STAN, Tarpley, and Terry Singh), we also enjoyed vignettes where sponsors Sperry and Victorinox were also in these studios. The designers that showed their presentations also collaborated with Victorinox on designing cases that were within the vein of their collection for the upcoming season which were on display.

THE SALTING SS25

For the presentation/hybrid runway show of The Salting, we were transported to an Italian seaside complete with a dock that the models stood on for this genderless collection. The weather worn hues of blues, charcoal, olive, neutrals, and carnelian were seen throughout the collection and models. This nautical sensability was amplified with choice accessories that included large intricately knotted brooches, hats, and other details that made this feel like a line that you could wear for a number of moments in your lifestyle. The use of floral prints and seersucker was a visual texture that we found pleasing whether we saw the collection together during the presentation or separately when they did their runway portion.

CFDA designers Michael Ward and Manel Garcia Espejo noted that they were, "celebrating the Italian seaside and Italian life - village life by the sea. We leaned into '60s and '70s Italian film and we studied mostly Luchino Visconti (Death in Venice, Ludwig, The Stranger), Federico Fellini (8 ½, La Dolce Vita, Ginger and Fred) and we pulled a lot from the film Death in Venice - the opulence of it, and we landed with this."

Without a question, this was a collection that we truly enjoyed seeing and dare we say, our favorite.

IG @newyorkmensday

@thesaltingnyc

CLARA SON SS25

This menswear presentation leaned into a dream Clara Son had on her bicycle and the elements of nature that she rode beside which is seen in the color palette of this assortment that gives a nod to the coastal area with mountains, rocks, and flowers for her Reminiscence collection.The lines was enhanced with biker hats, seats, and functional bags.

IG @clarasonstudio

EARTHLING.VIP SS25

Part of enjoying a show is how it is presented to you and as soon as we saw multiple frames in the studio space with models walking in and out of them at various points, we were really excited about seeing the menswear and womenswear that were part of this show that included embellished denim, leather jackets, graphic tees and hardware laden leather weekender bags for a rocker on holiday vibe for this LA based brand.

IG @earthling.vip

STAN SS25

Another show of note to share from NYMD comes from STAN a line that is handcrafted in LA by designer and Co-Founder, Tristan Detwiler who is a, "craftsman by trade. My medium: dirt stained remnant of tattered, worn textiles, ingrained with stries of hand woven fibers. There is history awaiting discovery, buried in the deepest corners of the world. A medium that allows me to peer into faraway culture, ritual, religion, and family heritage. I live in perpetural search for such things. Stories relayed from the past; translated through centuries. The goal of STAN is to re-contextualize long lost memories to live on." He has a passopn for sustainable and meaningful practice in fashion as we continue to navigate those that are mass produced and involved in greenwashing.

This SS25 collection is made from 100% sustainable materials that includes deadstock and recycled fabrics. In terms of his work as a whole, he enjoys upcycling vintage quilts to make a one of a kind garment and has used antique fabrucs, bed linens, and grain sacks. This allows him to search the world for rare materials that then become translated into his beachy assortment of sets, outerwear, and separates.

This season, a robe-style coat was made from Portuguese wool blankets from the early 20th century and striped suits were made from 19th century-style French ticking fabric. This material would traditionally be found in matress covers. Embellished pieces from this collection came from vintage beads and crystals that were sourced from his mother who was a jewelry designer in the '80s.

IG @stanclothing

CHUKS COLLINS SS25

Prior to attending Chuks Collins SS25 presentation that was held at Chelsea Factory, we met him at the South African Consulate General. In addition to being a designer, he is the Co-Founder of The African Fashion Council which was hosting 5 designers who had a compilation show the day after his. During the press conference/mixer, we met the 2024 Jaguar South Africa x #GiveHerACrown designers (Gugu Peteni of Gugubygugu; Tsakani Mashaba of HAMETHOP, Thando Ntuli of MUNKUS, Manthe Ribane of her namesake brand, and Keneilwe Mothoa of Neimil) and listened to an engaging Q+A that was moderated by former Essence Editor in Chief, Constance White. Being able to hear about their brand, how the created, the challenges that they face, and what is on the horizon for them was truly interesting. We also heard from members of the South African Consulate General as well as they were the hosts in partnership with Jaguar South Africa of this mixer which includes wines from the region and esteemed guests of both brands. The importance of introducing South African designers and having their work seen at NYFW was a huge part of the initiative.

Chuks Collins spoke at this event and was excited to share these artists that we would see later in the week. When we arrived at his show, we saw an array of looks that blended African and Western design as well as a mix of tradition and modernity. He noted that he was, "grateful for the opportunity to keep creating and expressing myself through my work. This collection means a lot to me, and the homecoming process has been very healing for me. The collection is deeply inspired by my African and Western roots, reflecting a blend of cultures and experiences. Having grown up in Africa and Europe, and now living in the US, I have been empowered and nurtured by many have been empowered and nurtured by many women, including my grandmother, who taught me how to sew. This cultural tapestry forms the foundation of 'Nné,' infusing each piece with rich narratives and a deep sense of heritage.”

IG @iamchukscollins

FREDERICK ANDERSON SS25

We also attended Frederick Anderson's SS25 show which was held at the DiMenna Center for Classical Music at the Baryshnikov Arts Center. This collection was inspired by his travels through Northern Africa and how he connects to his experiences there. Looks that hit the runway included lightweight garments as well as those that have stunning lace and beaded ensembles. The visual texture that was included on the runway really let you see his cohesive story.

IG @frederickanderson_designer

BACKSTAGE | BRUCEGLEN SS25

We enjoy attending shows, but it's also great to be able to head backstage to see how the look is coming together. We made our way to the Gansevoort Hotel in the Meatpacking District to see BruceGlen's line which is known for vibrant color and is designed by twin brothers! This season, with a theme of Out of the Blue, there was a bit of whimsy and childlike wonder with the looks that were part of this presentation!

We sat down with Celebrity Manicurist, Miss Pop whose work has been in countless NYFW as well as global Fashion Weeks, editorials of a number of magazines, and celebs that have included Gwen Stefani, Janelle Monae, Ariana Grande, and Beanie Feldstein. We wanted to know about how she came to being a Celebrity Nail Artist, why she wanted to be part of this show, how the nails are part of this (as well as telling us about another show that she was excited to talk about the nail direction), and she gave us tips on how we can make our nails looks amazing with tips and tools!

MISS POP: I love this on you! Oh my God, are you wearing Ophelia – is this Zoya Ophelia? That was what I was working with yesterday!

ATHLEISURE MAG: No, it’s not.

MP: It’s literally one of the colors that I was working with yesterday that we did on a man.

AM: This is Sundays Nail Studio gel so I don’t know what they call this shade.

MP: I love that place! Amy and I are friends!

AM: I met her a few years ago right when the salon launched in NoMad. She is so sweet!

MP: She is a wonderful human being, I recommend that people go there all the time. I don’t work at a salon, but I always suggest there.

AM: It’s so clean there and so zen.

MP: Well, it’s because she’s a manicurist. It makes a really big difference when you’re a licensed manicurist. You walk in and you’re like, oh all the laws are followed here. I’ve gotten to know her a little bit and I have been there a couple of times and she is lovely!

AM: I love that! Well we’re in the thick of it right now as BruceGlen’s show will be starting shortly and I always love being backstage to see the look come together. Being able to sit down with you to talk about the direction of the nails for this show will definitely be exciting for our readers to know about. Before I delve into that, when did you realize that you wanted to be a Nail Artist?

MP: Oh wow that is a question! I actually got into nails because I was sick and stuck in bed for a couple of years. I was laid flat out in bed so that really limits your options on things that you can do. You know, I had done nail art as a tween. In middle school, I was told that it was distracting to other kids and they made me stop! It was devastating, but I went to a good school and I moved on with my life and then years and years went by and then almost 15 years went by and I got sick. I was stuck in bed and I always loved having my nails, like, bright cherry, my lipstick red every week. But once I got sick, I realized that I had so much time on my hands. I literally started painting my [nails], that was one of the few things I could do. It also made me feel better because when you're recovering. I mean, you see this? I look like this every day but when you're sick, you can't do your hair right or get in my dress. I couldn't do any of the things. I could, normally done, I had meningitis.

AM: Oh my.

MP: And uh, it was just - people wanted to visit me and I was like, visit what? Yeah, what are you visiting? Like it's like I don't have anything good to talk about. I'm like a shell of myself.

AM: Wow!

MP: I can't even watch TV. I can't even tell you what I'm watching on TV because you can't tilt my head. So I was like, what am I gonna do? And then it occurred to me that I could probably paint my nails like this.

AM: Oh wow.

MP: And so, I started doing it that way and then, by the time I picked it up for four hours, I was enrolled in beauty school. It took me like a year and a half to get there but I did it okay?

AM: Absolutely!

MP: I did it because after doing my nails so much I was like, I just want to know how to do it right. So I went to beauty school for my own entertainment and I was on Tumblr when I was sick posting my nails. And I just became friends with nail artists all around the world like Illustrated Nail and there was like a crew of women online that were just like sharing tips and tricks like all of them right now are big nail artists. And we also sort of, like, became friendly and we were trading tips and it was such a beautiful space and so after I went to beauty school, I just was like, you know what, I actually think that I am done. So I went to NYU and then beauty school which is not the financially intelligent order. But uh, here I am.

AM: So what is your favorite part about creating nail art?

MP: Ok, the thing about nail art is, it's really ephemeral. Like I, I want something different every day. It’s the chance to give yourself what you want.

AM: Right.

MP: Right, literally every day, or every week. Yeah, I'm a nail polish girl and Zoya's nail polish. So I really align with the brand. I like natural nails and I wear natural nails because of when I was sick so I'm very conscious about the products I use and I'm allergic to acrylics. So, um, it's a common allergy actually. So what I like, is the opportunity to change and to give myself exactly what I want in the moment and to, like, celebrate the now and the moment! Like, this, the hair, the makeup, all of this - I do that for you. You're welcome. That's how I'd like the world to see me, but the nails I do for me. It’s what I see of myself. So, for me, it’s just an opportunity to complete what I want and to make myself happy to entertain myself.

AM: I mean, that’s amazing!

What's the inspiration behind the nails that are in the BruceGlen show?

MP: Oh my God. So the reason I really wanted to work with BruceGlen was because they're dopamine dressing.

AM: Yeah.

MP: You're so happy when you’re wearing their clothes!

AM: I came in with them on the elevator and you felt it.

MP: Yeah, you’re in their world. I felt just like the the joy coming off of it! Their clothes spark joy. So I really wanted to work with them because I just thought that that was the fashion I want to be part of. Like I think to be able to bring that out in clothes and to make yourself so happy - I mean, that's part of what I like to do with nails!

AM: Absolutely!

MP: Even when I want to wear black nails!

So today their collection is all about dreams and I took the color we're doing today for Zoya is, we're calling it Dream Blue and I keep joking because the name is Walker. That is like, Sleepwalker Blue.

AM: Oh!

MP: That's something because their show is so dreamy and it’s really something that is part of this season which is about fantasy. The idea of stepping outside of this world and going somewhere far more beautiful. I mean not that this world isn't beautiful, but we might be having a moment that isn't.

AM: Exactly!

MP: We might be going through some things.

AM: Exactly.

MP: So that's why we're doing a dreamy blue and having something that is bright and cheerful.

AM: It's beautiful.

MP: And it's like finest.

AM: That's amazing. And, you know, if we were doing - for those of us that might do our nails at home because we're in between sessions, what are three tools we should always have in our kit?

MP: I mean, I only do my nails at home and I highly encourage it.

AM: I think you are fortunate because you are coordinated and a professional! When I do mine, it's all over the place and I wouldn’t let anyone see that!

MP: A lot of people say that but, it took me six months and if you do your nails every week for six months, you'll figure it out. It's all muscle memory. You have 2 hands with the same things on both sides.

AM: Well, both hands are still different.

MP: Yes, you have a dominant hand and that will be your easier hand and I'd be lying. If you look at my Instagram, I'm always taking photos of my left hand, so I would be lying if I told you that my right hand is equal, but I can get it done. Um and I also think you have to be like patient with yourself. Like it's gonna be hard at first, but anything worth learning or doing - you never do it right the first time! This is also paint. It's not - you're not painting yourself with like a tattoo!

AM: Ok, I hear that.

MP: So this is my number one. This was worth the price of admission to be in beauty school. This is this is you need this. So, what I love about this is that it's a paintbrush. This is a Simply Simmons #4, filbert head, short handle.

AM: Oh wow.

MP: Available at Dick Blick, the art supply store, and even Michael's and all of them. And so what I learned at Beauty School, is you dip that in remover - acetone-based remover, non-acetone base remover, really doesn't matter. And that will get in between and clean it off the skin.

AM: Oh, right!

MP: I've been a professional manicurist now since 2012 and I still get polish on everyone's skin that I do. This is what I use.

AM: Okay.

MP: It's also great for like, you know, when you lay a line down and you're like, oh, that wasn't smooth.

AM: Yeah.

MP: Like it's like a jaggedy little you can see where the brush touched, you just go swoop and now you have like a properly even one.

AM: That’s a great tool!

MP: So okay, I just saved you $2,500 going to beauty school, you're welcome.

The other thing I love is Base Coat. I'm using Zoya Anchor Base Coat. I also love, that Zoya has the Naked Manicure Base Coat and their Naked Manicure Perfectors. I like that you can do pink, you can do buff, you can do nudes. It doesn't matter. But they're enriching for your nails. So it's like using a strengthener but it's also like a little bit of a sheer tint.

AM: Yeah.

MP: So I love that and then I apply the color over it. I either wear it bare like that or I color over it.

So the first thing you want to do when you want to give yourself a manicure, is to cleanse your nail bed.

AM: Yup!

MP: I don't go so far as to use alcohol. Some people do or they, buff their nails. But you don’t have to buff your nails. If you just slightly dehydrate the nail bed, you're gonna basically get the same effect without disrupting that. The top layer of your nail is the most keratin rich to me. You don't want to disrupt that unless it's flaking, or peeling.

AM: Right.

MP: So I love Base Coat. So I cleanse my nail bed with a little remover. We're using this Zoya Remove Plus, which is like the greatest. So when you apply using Remove Plus, to first, dehydrate the nail bed. So that when your application goes on, you're starting from a surface that lacks oil, that last debris, it’s a cleansed nailbed. But you know what I also love?

AM: Yeah?

MP: Ok so my other 2 tips I’m going to hit you with. So Cuticle Oil, I know that people are going to think, what does that have to do with my long lasting manicure?

AM: Yup.

MP: It's because it’s not only great for your skin and your hands look good, but your nails getting everything, it needs to stay strong and resilient. And it will make your manicure last a couple extra days if you apply Cuticle Nail Oil every night. The other thing you learn at Beauty School is to seal the free edge. Like every stroke you do, make sure you do it to the rim of your nails and that's a little bit harder, if your nails are below the fingertip. It's still possible and you can always go in with your cleanup brush and get the skin. That’s called Capping the Free Edge.

AM: I love when my manicurist does that!

MP: I like doing it first, not last.

AM: Really, I feel when I have it, it's last.

MP: Because I feel like when you do it last, it gives a little.

AM: Like an edge or a bit of a lift as sometimes I’ve had it where you feel that ridge.

MP: I feel like when you do it at the end it can lay not as smoothly as I want it to.

AM: Yeah, I have had that happen a few times and I find since I wear gels usually, so for 2 weeks it becomes a tactile point that I am constantly touching as it stands out from my nail not visually, but when I am running my finger over it. But I get why you do it in the stage that you do.

MP: Yeah, that’s just me and it’s a personal thing. There are other manicurists that do it the other way. For me, it's just my order of operations, it’s not the standard.

AM: What are the hues for Fall that we should be looking into. For me, regardless of the time of year, I tend to lean towards colors that look like they are black but they are another color. For me Ophelia or the brand I am wearing that look similar to it, although it’s not in that “shade that looks like it could be black”, it’s such a great foggy tone that I love the Brown/Mauvaise of it all. I’m starting to want to play with those deep chocolates as a bit of a switch up.

MP: It’s crazy, because when I saw you, I thought you were wearing Ophelia, which is, what we did yesterday at the THEOPHILIO show yesterday.

AM: I’m so bummed that I missed the backstage and that show, but this season has been hectic and the timing didn’t work. But in looking at the images of the show and the nails, I really loved it!

MP: Do you want me to tell you about those looks because they were so fun!

AM: Yes please!

MP: Ok so first let me talk about the colors of Fall. This is so fun. So for fall right now, we're looking at, I keep calling them, Reality Bites Reds. It's like yeah like what Janeane Garofalo and what Winona Ryder would have worn then circa 1994.

AM: Yup!

MP: It’s all about those Reds and those are gonna change for Spring. We're gonna go right back to Cherry.

AM: Oh yeah.

MP: So get it out in Fall. I also really love, like a chocolate brown, like I've always been a chocolate brown, girl, the nail polish that made me, the shade that changed my life. was Chanel's Vamp.

AM: Same girl, same!

MP: My mom bought it for herself and I took it from her with the matching lipstick and that was it. I was done! My life was made! I was way too young to be wearing lipstick and it didn't matter. I like, okay still to this day, that is the shade.

Now one thing I love about Ophelia this like dark brown is that, people always wonder when they're doing nudes, what nude will match my skin tone, right? That can be a really tricky question to answer. One way to answer that question is to say, well, what color is my hair?

AM: Okay.

MP: You think of your skin as being your neutral, but your hair is a color that's existing in your beauty look. And when you paint your nails, it draws the eye up to your face.

AM: That's true.

MP: Aka, the money maker.

AM: Okay, I’m with you!

MP: So, I love doing nails that are nude or neutral that match my hair color, so I love chocolate brown. And I think that, you know, like if you have jet black hair or jet black nails, it’s a nude neutral that you don’t think of. And it’s a lot easier to match than your skin tone, I think.

AM: That’s really smart and I don’t think that I have heard anyone say that before!

MP: Oh yeah, I was inspired. I put it on Beanie Feldstein (Lady Bird, American Crime Story: Monica Lewinsky, The Humans) that way. Especially when Fall rolls around, it's just the perfect time to get into those chestnut browns, dark chocolate browns, in your case, some deep blue – which is gorgeous!

AM: I love deep blue!

MP: Yeah. You know! It's so fun and the other way I like to eliminate the challenge of how to find the perfect nude for you, because I really do think that that’s hard!

AM: 100%

MP: I never wear a nude because, yeah, I'm just not natural. That's not who I am - natural. That’s s not for me supernatural, now, we're talking. So speaking of supernatural - so yesterday for the show for THEOPHILIO SS25. So we did skin tone, we did Nyssa which is like uh like a caramel and Ophelia which is like a dark chocolate brown. Yeah, honestly I thought you were wearing it. And then over it, we put my favorite Zoya shade Leia which is this sparkly opalescent sheer that turns every shade into opal gorgeous magic! Even if the skin tone and the color you chose isn't perfect, when you add a layer of rainbow over it, you’re catching that opalescence, and it tones it to your skin. Wow. So it's a good cheat and it's also a good trend. Like right now, definitely for Spring you're going to be seeing like even nudes aren't flat.

AM: Right.

MP: We're making them sparkle magic. Like, we're chroming them.

AM: Much like your phone case - love!

MP: Oh, thanks Amazon. Full stop. [Miss Pop is showing behind the scenes images from the show to showcase the nails looks that took place here and here] So here are some shots from yesterday

AM: Yes! That's the color because I said what color is that. It definitely felt like a whimsical edge and it looked beautiful on all of the models!

MP: I know right? So this is what we put, black, um, Willa which is our black. Then over it, we put Apple, which is like a green glitter. This is Carrie, which is a yellow gold, and then this deep purple, which you obviously would love. Um, this is Mimi, and we just use the bottle brush and brush it over the black. So it gave it this like Glam Dimension and then it looked very much like chrome. So like you don't have to go to the salon and get gel, you can with your natural nails, at home, just paint on Zoya in the bottle.

AM: Wow

MP: Look at that. I recommend putting black down first because I think it makes it chromier. It gives you more of that effect. It gives it a dimension. It gives it depth. Like anytime you want to get your glitter dimension like put black down first or dark. It's like it's like the way high contrast works with black and white. Yeah, you're doing that with the glitter.

AM: Wow.

MP: Light and Dark. Black is the absence of light. White is all the colors swirling together and glitter is light catching. So, it's like kind of the same theory.

Now this Is the caramel color I was telling you about and it's an opalescent glitter over it and when you put it on a hand, oh my God. I can't even tell!

AM: I was looking at the pictures and I was stunned!

MP: I’m trying to find you a picture of a woman who had it on her. No, I only had the oh no, it's right here. Like look at that nude. Like that's it. And It is. It's a nude, but it has that Chrome finish. It's like your sunglasses.

AM: I love the effect of these Carrera’s they’re my favorites to wear.

MP: Like I had a minute. So the stylist for that show is Christine Nicholson. And she is brilliant and she's a nail queen like, oh, okay, I've done her nails. Like I've known her for years. I did her nails years ago. She has great nail taste, and she knew exactly what she wanted.

AM: Boom.

MP: So this is the gold glitter and then we actually put it on the men too.

AM: Because I saw that and I said, oh my God, this is amazing. And I'm like, oh!

MP: As you can see, this is Ophelia do you see it and now you know I’m not full of ish? See this color on this guy Thursday. He was delightful. I love his name also.

AM: Her mani looks great.

MP: And the men were so excited to get their nails done. So, I did him and Noah, oh, Moe, I'm sorry. This is Moe. Moe made my Fashion Week.

AM: But even with the leopard print, it looks so good with that.

MP: I was like, is that going to be too much? And then I told myself, no that thought is too much! Do what you want!

AM: It really came together beautifully.

MP: This is Nema and he had the deep purple glitter so it’s subtle. It only catches the light, to me this was more of like a cat eye than a chrome. They were so excited to get their nails done and they were so kind about it. So I told him, you're making my Fashion Week because he was so happy. He was like, “I never get nails.” This is so fun. I love it. Like, look at his hair.

AM: He looks happy.

MP: And then you see the nail. The black is laid down first and then the green is right out of the bottle. This color is called Apple.

Oh that Jawaraw.

AM: I saw him last year at Prabal Gurung’s show.

MP: Yes, the last time we had worked together was actually 2020 February in Milan.

AM: Oh wow.

MP: We did Pucci together. The town shut down and so we were joking about that backstage. I was like, man, glad everyone made it out of Milan.

So doing the men was super fun that I mean that's certainly you know a personality statement for men now too. What else can I tell you with the chrome? I mean I think everything's just going super iridescent rainbow glitter magic, that's what I like to call it, but some people also call it Chrome.

AM: I like glitter magic better.

MP: Unicorns, sprinkles, prancing, rainbows across your nails. That's how I would sell it, but other people just call it chrome and save themselves some words!

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@misspopnails

PHOTOGRAPHY CREDITS | PG 121 - 133 Paul Farkas | PG 144 - 139 Lam Lai |

Read the SEP ISSUE #105 of Athleisure Mag and see NYFW SS25 EDIT in mag.