POWER BOOK III: RAISING KANAN REALITIES OF LIFE MEKAI CURTIS, JOEY BADA$$, LONDON BROWN

Season 3 of STARZ's POWER BOOK III: Raising Kanan is back on Dec 1st at midnight on the STARZ app (all STARZ streaming and on-demand platforms) as well as on STARZ at 9pm ET every Friday night! We caught up with MeKai Curtis (Arrested Development, Girl Meets World, Milo Murphy's Law), Joey BadA$$ (Wu-Tang: An American Saga, Mr. Robot, Grown-ish), and London Brown (The Hustle, Ballers, American Soul) who are all back for the latest season. We wanted to find out about what we can expect for this season (season 4 is not only renewed but is already in production) as well as what we should be excited for!

MeKai plays Kanan Stark in the 90's in the origin story of the character played by Curtis "50 Cent" Jackson in POWER, the flagship series. We know he's the devoted son of Raquel "Raq" Thomas (Patina Miller) and as he searches for answers that he will ultimately evolve. We wanted to know how he approaches Kanan, what drew him to this series and what he is excited for.

ATHLEISURE MAG: It’s so exciting to be able to connect with you. How do you approach playing Kanan?

MEKAI CURTIS: You know, I approach it like any other character that I would approach and like how anybody would approach life. I take it line by line, scene by scene, day by day, reaction by reaction – I kind of just try to make it as organic as I can. That’s all acting it. It’s reacting.

AM: Where did we leave Kanan last season and where are we picking up with him again?

MC: I think that you’ll kind of find Kanan in the same spot that you left him at the end of season 2. He’s just trying to get a lot of answers to a lot of questions that he has and some of the answers that he’s getting aren’t necessarily adding up. So he dives deeper into finding those answers and then he builds his truth and his new world around that information! So you know, you’re just again finding an inquisitive young man trying to figure out what he is doing in life and who he is.

AM: What made you want to play this character as well as to join this amazing cast?

MC: Ah man, I mean, wanting to play this character, it stemmed from partially being a fan of the original franchise and then just wanting to push myself as an artist and to take on something new, to stretch my chops and to do something that I knew that I could. But even signing on, I had no idea in certain ways on what I was stepping into. I’m beyond grateful for it. I’m beyond ready for it. But even the magnitude of where we are and what we’re creating, it wasn’t so heavily on me at the time. It was just again about doing good work and getting to be part of the POWER franchise!

AM: What should fans be excited about as we come into the season as I can’t believe that it launches this Fri on Dec 1st!

MC: Ah wow! It is crazy! Oh wow, it is coming up on Fri!

AM: I know, right?

MC: Yo, time is moving – I mean time is just timing! It’s just happening. Everything is happening so fast! I mean, you just threw me for a loop with that one!

I mean it’s about just being able to watch the season! It’s about continuing the journey and continuing the ride with us. It’s about continuing to unfold and discover this world and these characters and what made the person – the original people that the fans of the original franchise are really able to get to understand. It’s about knowing the person that they saw from the original and new people that we have garnered and have started to bring onto the ship. They’re getting to enjoy just a really good story. It’s a coming of age story, a story of love, a story of forgiveness, a story of ups and downs and bonding. It’s about just trying to pave your way and making it do what it do every day that you’re allowed to!

IG @themekaicurtis

We've been a fan of rapper and actor, Joey BadA$$ and the energy that he brings into playing playing notorious drug lord, Kadeem “Unique” Mathis, a character that continues to unveil his complexities from season to season. In addition to finding out how he brings this character to life, we also wanted to know what he loves about playing him as well as what drew him to the POWER universe.

ATHLEISURE MAG: How do you approach playing Unique?

JOEY BADA$$: Well you know, once I get suited and booted, it’s definitely like I get 5 points for that! You know what I mean? Just being in the attire! Also, it’s just more of the mental preparation than anything. You know, I’m thinking about what must be going on in the character’s mind, what are the current challenges that he’s facing and how can I bring that to life on the screen? How can I show that with my actions or my mannerisms or even my facial expressions.

AM: Where did we leave Unique last season and where are we picking up with him again this season?

JB: So you know, last season we saw the villain become the hero and I thought that that was very interesting. You know, I think that with this new season, historically, he was the guy that you hated that you loved or the guy that you loved that you hated. But now, I feel like people are going to see him in a new light this season because he’s in much more of a vulnerable space navigating this chemistry between him and Raq. So, you know his brother being back home and Ronnie’s (Grantham Coleman) not happy with what Unique has done. So there’s this work-life balance that Unique is facing and you know, I think that people are really going to see more of the human aspect of Unique more than anything this season so I’m excited about that!

AM: What made you want to play this character and be part of this phenomenal cast?

JB: Well I’ve been a fan of the original POWER series you know for a long time. When I saw that they were doing a spin-off, I just thought, look I just need a role. It don’t really matter which one it is, but once the role of Unique came and I auditioned for this character and it landed on my desk, I’m like, this is it – this is me. You know, by every means, this is me. I felt like I was born to play this character, you know what I’m saying? It’s been exciting to say the least and I’m super grateful to be part of this universe and to be part of the family.

AM: It’s always fun to see when you’re on screen! Are there any other upcoming projects that we should keep our eye out for that you can tell us about?

JB: Well, as we know, Raising Kanan Season 3 is coming. I’m working on a new album right now to put out at the top of next year. So I’m looking forward to that! Yeah and you know, more film stuff. I’m actually starting up a production company right now so I’m actually looking to get my hand involved in the executive level in this film industry so I am genuinely excited about that! I’ll be producing some of my own projects. I’m just looking forward to elevation and growth!

IG @joeybadass

Before the series premiere of this show, we caught up with London Brown who plays Marvin Thomas, who is Raq's older brother and Kanan's uncle. In that interview, he introduced us to POWER BOOK III, and it's great to now touchbase with him ahead of the 3rd season, to know more about his thoughts on the intracacies of Marvin, how he continues to approach him when playing him, why he enjoys bringing him to life and of course, what we need to know to be prepared for the upcoming season.

ATHLEISURE MAG: How do you approach playing Marvin?

LONDON BROWN: With a lot of concentration and focus in the sense that I just try to make sure that I try to create a lot of layers for Marvin so that he really becomes 3 dimensional and that he’s just not just some caricature, but more so a real person with real feelings. That way, the audience can go on a journey with me.

AM: Where did we leave Marvin last season, and where are we picking up with him again?

LB: We leave Marvin last season injured and in the middle of trying to repair relationships and we pick it up with him right there in the sense of he’s learned some lessons and now he is trying to apply those lessons to really become a better person. Not only for himself, but for those that he loves.

AM: We had the pleasure to catch up before the first season aired and so to talk with you again has been great. What do you enjoy about playing him across these seasons?

LB: The thing that I enjoy is experimenting with the arc of Marvin. That’s what I like! I don’t like for any character to stay in one thing and you can’t put Marvin in any kind of particular space because he’s doing different things. People can even experience that from the first season. This is true even from season to season. Even within a scene, you'll see Marvin go from one extreme to the next. So that’s been fun, just to get into the layers of playing Marvin.

AM: What should we expect from this season as we’re excited that this show is back!

LB: I think that people should expect plot twists and more specifically with Marvin. Just when people thought that they understood Marvin, they’re going to see a completely different side of Marvin that people can appreciate and whatever ideas that they thought that they had of Marvin in Season 1 like, “oh man, he did – oh wait – he is – he’s like this and like that!” But Marvin is still Marvin. So Marvin don’t start no issues, but if you cross him, he’ll finish them. So the undertone of Marvin is still there, but there are a lot of new notes to Marvin that we explored.

IG @reallondonbrown

PHOTOGRAPHY COURTESY | STARZ/POWER BOOK III: Raising Kanan

Read the NOV ISSUE #95 of Athleisure Mag and see POWER BOOK III: Raising Kanan - Realities of Life | MeKai Curtis, Joey BadA$$, London Brown in mag.

GREAT GATHERINGS | JUNG LEE

There's nothing that we love more than an event that is truly an experience that ties in the visuals, sounds, smells, and of course phenomenal food! For well over a decade, we have always enjoyed seeing Celebrity Event Planner/Designer Jung Lee's flawless attention to detail when it comes to weddings that have been featured in Vogue and Bride's, the red carpet of the 76th Annual TONY Awards in 2023, State Dinners at the White House, corporate functions and more. With the holiday season upon us, we wanted to find out how she got into this industry as her event planning and design production firm FÊTE and her store of curated items can be found at Jung Lee New York. We also wanted to know about her favorite projects, her creative process, and what she loves about the holiday season. We also got a few of her tricks in how you can execute holiday gatherings even if you don't have access to a celebrity planner.

ATHLEISURE MAG: I have followed you on Instagram for a number of years and have seen your work covered in Vogue. There were a couple of NY Bridal Fashion Week shows where I know we were attending the same events and I’ve seen you there. So, it is such an honor to be able to talk to you about your career in design, event planning, and event production.

When did you decide you wanted to be a designer and an event planner?

JUNG LEE: To be perfectly honest, I never thought in a million years thought that I would be doing what I am doing now!

AM: Interesting!

JL: Yeah! I never considered myself a designer and it was just because I was in it and I was getting frustrated with other things. So I thought I was just going to do it in-house and same for planning. Initially, how I thought about planning, in terms of a business marketplace where it is today, is totally evolved. It wasn’t what I thought it was going to be. I thought that there was a need to sort of add professionalism and a different way to think about events and weddings. When I started a little over 20 years ago, we deconstructed what made up an event or wedding and sort of built it back up with what I consider – soul where there is a purpose, a strong point of view and it’s not just like, “oh, it’s this color scheme and whatever.” I guess I have a fairly strong personality and I like things with a point of view as opposed to, it could just be. I went into it with a business angle and I said, you know what? From what it is now, I can actually do a better job in telling a story. So it started from that and then as I started to get into events, I started learning more about the interiors and the event design piece of it.

I guess I was a little bit frustrated and my clients were a little bit frustrated. So I just started doing it and I’m somebody where I learn by doing. I used to spec build homes so I just sort of started to pick it up. So if I had a home, this is what I would want. I feel like at the end of the day, we all as human beings, we want similar things. Obviously, everyone’s taste levels are a little bit different. Our styles are a little bit different, so you want to be able to sort of be able to make adjustments to that. But fundamentally as human beings, we all want more or less, the same thing. So whether it be a home or an event or things like that. I just feel that I understood that quickly.

AM: I like the position that you take on that.

Where do you feel that you get your inspiration from? The depth of the events that you have done, whether it’s the red carpet for the TONY Awards or event planning for the White House, doing weddings that have been featured in Vogue or Bride’s – how do you decide where you are going to pull the inspiration from and where does it all come from?

JL: I mean, I think that inspiration is everything that we see. We don't even understand it. It’s just like all of the images, the films, stories, and novels – everything that we have sort of seen in our life. So, it’s not like, “oh, I’m going to work on this event, let me start.” It doesn’t work like that. For us, the work that we do it’s such a collaborative process. So for us, I really want to get to understand my couples or whatever I’m doing. So whether it’s Dr. Biden – I’m really trying to get into her head a bit. I want to tell that story and have it sort of manifest and unfold into basically tablescapes and color schemes, the candles, and have it where everything is sort of laid out. I mean, it’s not one place which obviously is not an easy answer. But it’s really a whole host of things and then the way that I think about it, I love sort of putting everything on the table and really editing it down and pairing it down. I love starting with more initially and trimming and trimming and trimming until it feels right. It’s like a constant play and it doesn’t stop until the actual install because we’re still editing, adding, removing, and tweaking. That’s part of the craftsmanship and the artistic side in terms of putting an event to life because it’s how it sort of feels and looks.

AM: I totally agree with everything that you said as I’m also a fashion stylist so that concept of always pulling from everything and in the pull I have more than what I need and as you get closer to the deadline whether it’s a photoshoot or my client is hitting the red carpet, then I’m refining and bringing it down to align with what my client is saying and the vision that I have. The final result is the culmination of the hours and adjustments that finally become the desired look. That’s a really cool way to look at it.

JL: Yes, it’s like that for all of the interiors and fashion and everything! We want a little bit more to play with.

AM: Exactly!

JL: 100%!

AM: When you take on a project. From sketching out the ideas to creating, etc. Where do you like to start?

JL: Again, there’s no one place for it. They come in in different ways. Like right now, we have a corporate holiday party that we’re doing that’s for my daughter and she has always loved making gingerbread houses. I don’t even know why, I don’t even like them – I’m not a gingerbread person really. There was something about this holiday season – so we constructed basically a gingerbread house that is like their office which is on Park Ave South and the whole invitation is printed onto it and it has all the things that make it. So, again, the ideas come from everywhere. So it just came from there, it wasn’t like anyone said, make this.

I love that what we do, we can always think about different ways to sort of create something and to present it to our clients. Fortunately, we have a really wonderful relationship with our clients and it’s like year after year, it feels a little bit different. I love the idea of having something that is edible and it’s great for families so that event was for family as well. There is information and a sense of whimsy and fun and it’s the most delicious gingerbread house. Usually the ones that are store bought aren’t so great! So you take it out of this giant box and it’s such an experience to see the invitation this way. So I take my inspiration from experiences everywhere honestly. It’s just, you see something at a store, a museum, an opening – and it’s not like you take that specifically, but it’s how you make it your own for that particular project and I think that that’s where the magic and all the excitement – at least for me is. I’m sure for you too as a stylist.

AM: Absolutely!

JL: I’m sure it’s the fabric somewhere, or a little clip, or a piece of jewelry.

AM: Yup!

JL: You start taking that and you start running with it. Same – so we get inspiration from everywhere. It can be something that I saw on the runway or a really beautiful interior. It could be a fashion period piece or an era – it’s everything.

AM: I totally agree.

What have been some of your favorite projects that you have been involved in?

JL: Oh my God, I mean all of our projects, they’re like my children. I love them all for different things. I mean, obviously, working at the White House on the grounds for France or inside the White House for the Republic of Korea which was super special for me as being Korean born. They hold very very special places in my heart. One was just the first time for the Biden Administration for when they did the State Dinner for France and it was a giant tent and it had never been done before. I loved it and again, we were just on the ground and the way that we had constructed it and sort of made the elevation – they really trusted us and they leaned on us in terms of how we saw it. We propped the tent up so that you could see the Washington Monument and the White House which was really special because that had never been done before.

Then, when we were invited back in the Spring and this time, we were able to do the State Dinner inside the White House, that was really special. We just brought in tons of cherry blossoms and all of the florals that made sense for Korea as well as for Dr. Biden for being the Spring time. So that was really special for me of course and they were so gracious and they invited us to it, like me, my mom, and my brother. So, that was phenomenal to be there at the State Dinner.

Obviously, working on the TONY Awards and again, it hadn’t been done the way that we had done it. So it’s not just a red carpet, being in Washington Heights, I didn’t want it to be a typical red carpet. So we chose a hot pink fuchsia which was fiery to me and I wanted it to feel like a little bit of the Dominican Republic in Washington Heights in the summer time. I wanted it to come to life so along with the backdrop that we had created, lots of tropical leaves and florals that were sort of coming out at you. So I love that it was flat, but also coming out.

AM: It looked beautiful!

JL: Thank you! We’re working on one now for the end of the year where we’re going to a small island off of Kenya for an end of year celebration and we’re getting ready to go there shortly. It’ll be 4 days of events, so all of these events and projects are culturally so different. We did a trip to Cuba before it was open prior to the Obama Administration and that was for the same clients. So, I have a tendency to sort of collect clients over the years and we end up doing so many projects with them because we know them, they know us and they know we will be able to take it up one step higher. That sort of connection with our clients is where they give us that trust where they tell us, you know us, what do you think? That’s really so important where they trust us so we can test out these things. That’s a lot of fun of course.

AM: What do you love about the holiday season?

JL: I know! This year just flew! I can’t believe it! I love the holiday season obviously. For me, there’s so many things. We’re insanely busy with holiday sets and installs and things like that. But I really think that it’s important for me to take time for my team who are so incredible. So treating them really well, treating my friends and family because the work that I do, I don’t have a lot of personal time. I love my work and there is definitely a very blurred line and it's just because I am so passionate about it so fortunately, work doesn't always feel like work for me. What that means is that I’m not with my friends and family as much as I want to be. So when the time sort of slows down because everything sort of stops, I love that. So I really like to spoil and treat them. So that’s my pleasure. I get to work hard and then I can treat the people that are so important to me. I really love that.

AM: Because we’re all planning our dinners, seating charts, and more – for those that are about to embark on their own holiday festivities that don’t have a celebrity planner that they can be assisted by, how can people approach creating their events? What are tricks of the trade that you use that they should do so that they can have fun and the experience is seamless and easy in terms of planning?

JL: I feel like for a lot of people, and young people specifically who have apartments, they feel so intimidated, but like anything, the more you do it, the easier it becomes and the better you become. You have to have a starting plan and I think that some people are so intimidated because they think that it has to be perfect. They’re exhausted before they even begin and that’s no fun.

I love a beautiful place setting.

AM: Same!

JL: I think that the notion of having as many people as you love at your home that you care about and fostering this community of this wonderful warm energy especially around the holidays is everything! I really believe in the energy of all of that and I love on it. I don’t think that it needs to be so fanciful, but the lighting, the music, you know. Getting some good wine or some champagne, it doesn’t have to be a fancy holiday cocktail. Do it if you want to, but you don’t have to. The most important thing is setting the mood so it doesn’t feel like such a big list. And again, great scented candles – to me smells, sights, and what you hear is the most important thing and that is everything in terms of setting the mood.

Whether they are frozen foods that you got to heat up, like quiche puffs or whatever – that to me is less important honestly. It’s about being together and setting a mood. That to me is far more significant rather than someone slaving over a kitchen and making things for days and days. That to me is silly. Because again, I hate waste and I feel that that’s a waste. Again, if that’s what you do, go for it, do it. But if it’s not, if you have limited time, you can get great food and it doesn’t have to cost you a fortune and you can have it at home. To me, doing something at home versus at an event space or a restaurant, there’s nothing like it. Because the more you do it, the easier it will be. I just love the notion of getting your home ready to have people over. We clean our floors, we clean out our fridge and it’s that anticipation when we’re getting ourselves ready for it and I really think that when people do it, they will do it more often. It’s just good for our souls I think!

AM: I totally agree and I love the fact that you’re talking about people should do the things that are comfortable to them. Bringing foods in, frozen food options, spending time with people, and removing that stress.

One of my favorite things is that I love an awesome bar cart or cocktail nook and I also know that you have your store, what are 3 items that we should have or can gift to others that can elevate a cocktail/bar cart experience?

JL: I mean, I think that great little bowls and I love warm nuts because it’s the easiest things to do. It’s so luxurious when you’re having a nice warm nut. I think that a nice thoughtful gift like a great scented candle. We just got a new one in that I was in Paris and I smelled it and I thought, we have to bring this in and I do think that the French do make the best candle and scents because that’s where it all originated. It’s called D’ORSAY. We just got them in and I love them all! I think that going to someone’s home, a pet peeve of mine is that you bring them a bouquet of flowers, it’s hard for the host because now they have to take it and make it an arrangement unless it’s all sort of done and they can put it out. I love serving cake plates and domes and bringing sweets, but bringing it in a really beautiful cake stand. I like taking some store bought things and putting it on a nice plate and that afterwards, they have a nice gift to remember. I’m a big fan of that and I guess it sort of depends on people’s price points. As a hostess gift, you don’t have to break the bank, but I think that nice subtleties that feel a bit neutral that they can appreciate. I’m not a fan of gifting things that are too seasonal necessarily. I’m not into something that has a turkey or a Santa on it! I think color is more interesting if you are trying to do things that are for the holidays.

AM: Those are great tips as I always believe in bringing gifts and these are also great ideas to enjoy for yourself as well.

When did you get he idea to launch your own store, Jung Lee New York? I love the curation and it’s as tasteful as the events that you plan.

JL: You know, back to what I was saying earlier, people are all the same. Part of what I do in looking for things and constantly shopping for my clients and events that we’re going to do, and I shop everywhere. I think at the end of the day, everyone that I know, I don’t care between the billionaires to someone who is working in a finance job or someone who works in fashion, we all shop high-low. We go to Zara and we pair it with our Chanel bag. Everyone does that and I found that a lot of the home stores, it was either luxe or Big Box and I didn’t like that and I wanted to create a store that I would want to shop in for me and my clients!

That’s what I felt and to me I felt that we really represent the best $10 glasses to all of the Christofle and the Baccarat and everything in between. Because that’s how I feel that I live and how I feel that most people live and I like that. Everything feels luxurious and the cost may be whatever it is. So to me, everything in the store is a great piece. Obviously there are great investment pieces and certain things are just really nice. But I don’t think that a price necessarily dictates whether something is great or not. To me, I value – value. I handpick 90% of the items that are in the store and there are glasses that are $400 and I will pay for those as I think that they are so beautiful. There is a Saint-Louis glass that’s called the Les Endiables and it’s one of my favorite things and it has been around for awhile and you can use it upside down because there are 2 cups to it and I love the playfulness of it. Nobody does it like that and it’s not inexpensive, but whatever it costs, it’s worth every single penny in my opinion. Then there are glasses where I’m like, those are great and I love them and they are a $10 glass. Or I love an acrylic! The things that people bring home, I don’t necessarily think that it needs to be so precious because I think that people spend way too much time thinking about that. If you like it, bring it in! People are like, "oh my God, what if it breaks?” People buy a $2,000 pair of boots and you scuff them up and you have to get them repaired. It’s ok!

AM: It’s so true!

JL: You have to live and that’s the thing that I want people to realize. Enjoy life and live! It’s ok. You have a gorgeous ring, of course you’re going to wear it. You’re not going to leave it in the safe deposit box! I’m such a big proponent that you have to live life! Enjoy, get the best things possible. Don’t break the bank, be smart about it. People think months about whether they should get this or that. I love collections and I love knick knacks. There are certain glasses that I have that can all live harmoniously together on my Thanksgiving table. To me, it’s like a great denim, you pair it with your favorite designer silk top or whatever. You can go all denim and a white T-shirt or you can go a little fancy or you can mix and match. That’s what I think that tabletops should be. If you curate it properly, your fancy stuff should be able to work with your everyday stuff!

AM: Many years ago, I was a Home Manager at Anthropologie and that’s when I started really loving décor with all of the different plates, silverware, mugs, candles, packaged soaps, etc. So to have a Baccarat glass that is mixed with an Anthropologie Latte Bowl – it looks so good on the table together and it’s like a moment.

JL: Yes! I think the thing about it is that I think that between fashion and accessories, I think that people have a sense because they have been working on it and I think that with homes, they find it so intimidating. I think that’s why people go all white basic. People are so afraid that they just want to be all so safe. If color makes you happy, have some color. If you’re more neutral, that’s ok but you don’t have to have it all white. It’s like wearing white, all day long, that feels boring. I just think that your home should be like the best restaurant that you have ever gone to. All of the things that you use whether it’s glasses or small plates, it should be like, “I love it!” Silverware, I feel like people don’t think about it. I think it’s one of the most sensual things that you should have.

AM: 100%.

JL: You should love your fork, you should love the spoon that you use. You should love it and if you don’t love it, you should think about it and start acquiring the things that you really want.

AM: Could not agree more! There is nothing better than having your Sweetgreen salad and having a lightweight hammered copper fork to eat it with a stunning wine glass while you watch The Golden Bachelor solo or with friends! There’s something about that high-low that you can enjoy it while doing something casual that isn't tethered to a holiday season or special event. It’s just appreciating that moment and I don’t think that you should relegate those items to big/signature events only.

JL: Without a doubt, if you love it, you should do it!

IG @jungleeny

@fete.ny

PHOTOGRAPHY CREDITS | PG 48 Shawn Connell | PG 51 Dimirtrios Kambouris/Getty Images | PG 52-59 Erin Scott/White House Photo Office |

Read the NOV ISSUE #95 of Athleisure Mag and see GREAT GATHERINGS | Jung Lee in mag.

ATHLEISURE MAG ISSUE #95 | DOMINIC CIAMBRONE AKA THE SURGEON

In this month’s issue, our front and back cover story is with pioneering custom footwear designer Dominic Ciambrone, aka The Surgeon. He is known for creating coveted exotic sneakers whether collaborating with his celebrity clients or in partnership with brands including Bentley Motors, Nike, Lanvin, Gucci, and more. We talk about how he got into this industry, being self-taught, working on projects, SRGN Academy, SRGN Studios, The League and more.

This month, we have our fashion editorial ‘Tis the Season that we did in collaboration with The Algonquin Times Square Hotel, Autograph Collection. In addition to this model shoot, we also have an interview with the hotel's General Manager, Willis Loughhead who talks about the literary and Hollywood history of this hotel which was frequented by John Barrymore, Dorothy Parker, Tallulah Bankhead, indepth coverage into the hotel for guests, and more.

We also have interviews with the cast from STARZ POWER BOOK III: Raising Kanan. MeKai Curtis, Joey BadA$$, and London Brown talk about the 3rd season which premieres on Dec 1st. We talk about what we can expect this season, how they prepare to play their bigger than life characters, and more. Another one of our favorite shows kicked off its 2nd season, Max's Rap Sh!t which focuses on a rap duo navigating the South Florida music scene and beyond. We sat down with Daniel Augustin who plays Maurice to talk about the season, the importance of Haitian representation, as well as his personal music and production projects that he is working on.

We also took a moment with the founder of Lagree Fitness, Sebastien Lagree to talk about his method, equipment that he is created and what he has coming up in the next few months with his popular brand.

We also caught up with Celebrity Event Planner/Designer, Jung Lee. We have been a fan of her work that has included celebrity functions, weddings, corporate events, the 76th TONY Awards Red Carpet, the Biden Administration's first White House State Dinner with France in 2022 as well as their Republic of Korea State Dinner earlier this year. She has been featured in Vogue and Bride's as well as a number of TV segments. We talk about how she got into this industry, how she grew her event planning business FÊTE, why she created her curated store Jung Lee New York and how we can make holiday planning at home easier for friends and family that come over.

We also enjoyed talking with songwriter/producer, Toby Gad who is known for writing such hits as Fergie's Big Girl's Don't Cry, Beyoncé's If I Were a Boy, and so much more! We talked about how his family influenced him to be in the music industry, how he navigated it, his creative process, collaborating with artists, and his lates project Piano Diaries that reimagines his biggest hits stripped down and with modern artists.

This month, we also celebrated the 40th Anniversary of Casio's G-Shock where we looked back at the innovations that they have made in the industry as well as collaborations and special projects that they have been part of. They will be auctioning off Project #2, an 18K gold watch that is a 1 of 1 at Phillips Auction House next month. During the press conference, the Prince of Reggaeton, J Balvin shared his thoughts on the brand, and how it was part of his upbringing in Columbia. Later on that night, he treated us to a private concert.

This month's The Art of the Snack comes from Bohemien Bar in Brooklyn where cocktails, an inspired menu and the perfect sound come together for an epic night. This month's Athleisure List comes from Remedy Place a wellness membership destination here in NYC and in LA that allows you to get an array of treatments that align with your self-care goals. We also have 87 Ludlow, a Filipino-Spanish tapas focused restaurant that is the perfect way to keep our taste buds inspired.

This month’s 9PLAYLIST comes from Chef and TV Personality, Duff Goldman as well as Songwriter/Producer, Toby Gad. Our 9DRIP comes from our cover, Dominic Ciambrone. Our 9LIST STORI3S comes from Lagree Fitness' Sebastien Lagree. Our 63MIX ROUTIN3S comes from Actress, Model, and Activist, Maggie Q and Netflix's Emily in Paris star, Samuel Arnold. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Food Network's Bobby's Triple Threat, Chef Tiffany Derry, Executive Chef Steven Barrantes of Bohemien Bar, and Gaby Dalkin of What's Gaby Cookin'.

Read the NOV ISSUE #95 of Athleisure Mag.

FOOD NETWORK NEW YORK CITY WINE FOOD FESTIVAL 2023

We love this time of year as the fall is the best of both worlds in terms of weather, wearing fun layers, and enjoying the change of the seasons before the madness of the holidays! Here in NY, you also know that the Food Network New York City Wine Food Festival presented by Capital One, takes place over 4 days where you get to enjoy a series of events from signature events, Walk Around Tastings, Intimate Dinners, Demo & Dine, Master Classes, Cocktail Parties, and more! Last month in our SEP ISSUE #93, we shared the events that we would be attending and let you know that we would give you a recap of those jam packed days! In addition, we also had interviews with various chefs, from those that have restaurants here in NYC as well as some of your favorite chefs that are food personalities on Food Network as well as others.

We kicked off Day 1 of this festival at the Sip + Savor: A Happy Hour Hosted by Chef Antonia Lofaso (DAMA Fashion District, Scopa Italian Roots, Black Market Liquor Bar) and Chef Brooke Williamson (Playa Provisions, Food Network's Bobby's Triple Threat and Tournament of Champions Season 1 winner) at Harbor NYC Rooftop. We were able to try a number of restaurants as well as spirits and beer at this event. We had our eye on a number of dishes and restaurants, but before we got into it, we sat down with them to find out about how they enjoy being at this festival, the event they're participating in and how they keep their energy going between running their restaurants and hosting/judging/competing on a number of their shows!

ATHLEISURE MAG: It’s so exciting to be able to talk with both of you guys. Why are you excited to be at this festival?

CHEF BROOKE WILLIAMSON: I mean, what’s not to be excited about? There’s food, there’s beverages, there’s people, and there’s music! When you walk into a room like this, you feel that energy and it's like - you know that everyone is excited to be here! People have been DMing me for MONTHS that they have gotten their tickets and that they’re so excited to be here and that they will be able to be part of the festival and so it’s one of the most fun festivals that we’re able to do.

CHEF ANTONIA LOFASO: It’s one of those things where NY is so spread out. So the festival kind of just brings everybody together!

AM: Absolutely!

CHEF AL: Obviously there’s great food so to be able to celebrate that with all of the different people that are participating is such a great thing. It’s great that all of food is celebrated. I love seeing the mom and pop chefs, and yes there are big chefs with big names and that’s the draw. But there’s also an opportunity for young chefs and small brick and mortars all over from Queens to Brooklyn and all over to be able to showcase themselves!

CHEF BW: I think it’s so cool that we get to host an event and that we get to walk around and get to showcase the people that are local and they can enjoy our Shrimp Po Boy dish that we created!

AM: Well, our readers love both of you guys! They love seeing you on Bobby Triple Threat, Chef Brooke, and they love when they see you on Guy’s Grocery Games, Chef Antonia, as well as a number of other shows that you’re on!

How do you guys keep all of that energy to be on those shows cooking, competing, and judging people?

CHEF BW: We were actually just discussing a show that we are currently shooting and it really comes so naturally! We have this sort of inherent competitive spirit that brings it out of us! We both took a Red Eye here last night from shooting a show. We came in this morning, but like, the moment that we hear about some kind of news on what's going on, I want to be part of it! We want to know what we’re doing and how we’re part of it!

CHEF AL: I think our energy comes from an unnatural place!

CHEF BW: Oh yeah! For sure!

CHEF AL: I mean we’re talking with you which is an athletic magazine right?

AM: Yes Athleisure Mag is all about the intersectionality of athleticism, sports, fitness, style, food, entertainment, music, wellness, etc. We just have Chef Michael Voltaggio as our cover a few issues back!

CHEF AL: That’s awesome! We are also very big on taking care of ourselves and eating correctly, exercising and working out! Because honestly, to be able to keep the schedules, it’s impossible to do. I mean Brooke runs 50 miles a week.

CHEF BW: I do.

CHEF AL: Yeah, you do! I lift 400lbs.

AM: I mean …

CHEF AL: We’re on opposite ends of the fitness pole, but we get it in.

CHEF BW: It’s definitely necessary to keep our schedules on track by focusing on our fitness.

AM: Well we know that you’re a huge Peloton fan as we interviewed you a few years back!

CHEF BW: I actually graduated from the Bike and now am on their Treadmill. When the Treadmill came out I was so excited about that! I will say that it is the most motivating equipment that I have ever used!

AM: Since both of you have restaurants, what are 3 amazing dishes at your restaurants that our readers should be checking out for THE 9LIST 9CH3FS?

CHEF BW: Ha! Do you want to pick a dish from each of your restaurants?

CHEF AL: Yeah that works! I would say that if you’re going to Dama which is my Latin inspired place downtown, there’s the Seafood Tostada – it’s like octopus, shrimp, calamari, pickled chilis, avocados, and lime juice. For me, it’s refreshing, I love the seafood and the creaminess from the avocado. We have these really beautiful heirloom tortillas. Scopa’s got to be the Ricotta Crostini with housemade ricotta, rosemary, chili, olive oil, and ciabatta that’s the thing.

CHEF BW: Wait, you have to also add the Arancini to that as well!

CHEF AL: Ooo yeah, definitely Arancini is our giant rice ball, you can’t go wrong with that.

AM: Mouth watering!

CHEF BW: I have a seafood restaurant, but it also has a couple of different extensions so we have an ice cream shop, a whiskey bar, I mean, our menu is very seasonal. We just changed 7 items on the menu, but I would say that there are items that don’t change. One of them being the Fried Crab Claw Pop, it’s a big crab cake wrapped around a snow crab claw.

CHEF AL: And it’s fried!

CHEF BW: Yeah, it’s fried and it’s with our house hot sauce. We have ice cream flavors that change all of the time.

CHEF AL: Wait, you have the best Lobster Roll though!

CHEF BW: You think so?

CHEF AL: I love it!

CHEF BW: People have been coming for our Lobster Rolls since we’ve opened.

CHEF AL: Oh, I love it! I come for the Lobster Roll and your Shellfish Tower! If I’m going, I’m going to your restaurant, I’m going for your Seafood Tower! I like it and it’s the best!

CHEF BW: Well it does have those Peruvian Scallops which are the best and probably my favorite part of the tower!

IG @chefbrookew

@chefantonia

There were a number of intimate dinners that took place throughout the NYCWFF! One of the key events was a sit down dinner hosted by Alain Ducasse & Friends: Celebrating the 15th Anniversary of Benoit New York as part of the Air France Dinner Series. Chef Alain is known for having a collective of 20 Michelin stars and was the first chef ever to have 3 Michelin stars in 3 different cities at the same time. He invited esteemed chefs to celebrate the 15th anniversary of his his bistro, Benoit which is modeled after ithe original in Paris.

He invited Emma Bengtsson (chef of Michelin starred Scandinavian superstar restaurant, Aquavit), Jean Francois Bruel the corporate chef for Daniel Boulud), James Kent (Michelin two starred, Saga), Eunji Lee (acclaimed pastry boutique, Lysée), Pascaline Lepeltier (Guest Master Sommelier), Alberto Marcolongo (executive chef of Benoit), and Stefano Secchi (the executive chef of cutting-edge Michelin Italian eatery, Rezdora).

We wanted to talk with Chef Daniel Boulud who was at the event to find out about participating at a number of events this year at NYCWFF as well as his 9M3NU at Boulud Sud for THE 9LIST 9M3NU.

ATHLEISURE MAG: Why did you participate in this year’s NCCWFF?

CHEF DANIEL BOULUD: It is important to give back and it is always my pleasure to be involved in NYCWFF. Lee Schrager and his many years of support to God’s Love We Deliver and bringing us all together is what it’s all about!

AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?

CHEF DB: There were a number of events that I was honored to be part of! The brunch hosted by myself and extra special guest Martha Stewart at the Blue Box Café was such a treat! It was an honor to be part of the 15 year celebration of Benoit with a collaboration dinner with Chef Alain Ducasse and other amazing chefs! It was also great to host at Boulud Sud with a Mediterranean menu with bubbly pairings by Perrier Jouët. With so many dishes that were created, I’ll share the Pithivier of quail, squab, and duck that was at Benoit.

AM: Chef, we have had the pleasure of eating at your restaurants and we’re such a big fan of Boulud Sud as we love Mediterranean cuisine. What are 3 dishes that we should enjoy when we come in to dine?

CHEF DB: Three must-try dishes are the Mediterranean Mezze, Snake River Farms Wagyu Bavette, and our Gâteau an Miel.

IG @danielboulud

Down in the Meatpacking District, Partner and Culinary Director of Fig & Olive, Chef Alain Allegretti and Chef Akhtar Nawab hosted another Air France Dinner Series. We talked with Chef Alain about being part of this year's NYCWFF and to share what we should enjoy when we come to visit Fig & Olive.

ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF?

CHEF ALAIN ALLEGRETTI: This is always an exciting time in New York City. NYCWFF always brings excitement to the city's culinary landscape while highlighting all the amazing and talented chefs with delicious food the city has to offer and I being a part of this is a great thing.

AM: Tell us about the event and dishes that you created that attendees were able to enjoy!

CHEF AA: For this year's event, I got to share the kitchen with my good friend and very talented Chef Akhtar Nawab. Guests were treated to a culinary journey that was Latin-inspired while embracing the flavors of the South of France.

For the entree I created a Riviera Stuffed Calamari with black ink rice, scallops & rice chicharròn, mojo picot and the dessert were French Macaron Ice Cream Sandwiches in salted caramel, pistachio and lemon saffron.

AM: As the the Partner/Culinary Director at one of our favorites, Fig & Olive, for our next visit, tell us 3 dishes that we should try or share with friends and family.

CHEF AA: Three must try dishes are the Amalfi Seafood Risotto, the classic Steak Frites and the 2lb Whole Bronzino.

IG @alainallegretti

Day 1 was a great way to ease into the first of 4 days. Day 2 took us to Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator - Grand Tasting at Pier 76. It was a gorgeous day and we were there for nearly 5 hours sipping sake, wine, beer, spirits and a number of sweet and savory options. We kicked off the day talking with Chef Philippe Chow of Philippe by Philippe Chow. His namesake restaurant is on the UES and downtown in NYC as well as another location in Washington DC. We took a few moments to chat with him.

ATHLEISURE MAG: How excited are you to be at this festival today?

CHEF PHILIP CHOW: It’s so exciting to be here to see all of the people and for them to try my food! It’s a beautiful day and it makes me happy to see everyone’s smiling face.

AM: What are you making today that everyone will be trying?

CHEF PC: Today, people will enjoy our Chicken Satay!

AM: We’re fans of your restaurant and have had great meals there. For THE 9LIST, what are 3 dishes that you love that is at your restaurant?

CHEF PC: Well I like the Chicken Satay, the Peking Duck, and our Kung Pao Chicken.

IG @philippechownyc

It was an honor to talk to Chef Philippe Chow, a noted culinary figure and we'vewhere we've been to his restaurant a number of times. We were very excited to make our way to Archer & Goat's booth as we have covered them previously in our MAY ISSUE #89 of Athleisure Mag in our beloved feature, The Art of the Snack. As is the case when you're at the festival, there tends to be one dish that is served and thankfully, we were treated to the A&G Hot Chicken Sliders which is on their brunch menu in Harlem. We can't say enough about the dance between sweet and savory! There's something about pickled strawberries, arugula, and maple aioli. We paired it with our soju cocktail from iichiko Shochu. Although it was a substantial serving, you need to check them out at their restaurant for the full size! Clearly it was a favorite as they served over 2,000! So we had to find out a few things from Chef/Owner Alex Guzman of Archer & Goat.

ATHLEISURE MAG: Why are you excited to participate in this year's NYCWFF?

CHEF ALEX GUZMAN: NYCWFF is a great event that helps highlight the great diverse dining culture of NYC - we were proud to take part in the cornerstone event, the Grand Tasting, this year alongside a host of other very talented chefs. It gave us a great opportunity to showcase our unique cuisine in front of other food professionals, the media and influencers.

AM: We enjoyed waiting in line to try the dish you created! Tell our readers about the event you were in and the epic dish that you created that attendees were able to enjoy.

CHEF AG: At this year’s NYCWFF event, we served our hugely popular A&G Hot Chicken Sliders with pickled strawberries, maple aioli, and arugula on a potato slider bun … Spicy, sweet, tart with a satisfying crunch of the fried chicken, these sliders are a mini version of our Hot Chicken Sandwich that we serve for brunch.

AM: As you know, we enjoyed having you in our feature, The Art of the Snack! If THE 9LIST 9B-L-D were to come over to your house for breakfast, lunch, and dinner, what would be 3 dishes that you would make for us?

CHEF AG: I am not a big breakfast person, but love to start the day with an espresso or homemade chai with a freshly baked cookie to dunk. Nothing like a sugar caffeine buzz to kickstart the day! For lunch, I love to make sandwiches. One of my favorites is hanger steak marinated in chimichurri, with great crusty bread slathered with our panch phoran mayo. For dinner, one of my favorite meals to prepare is a whole roasted fish such as a red snapper or branzino, with a spicy, herby and lemony relish. A serving of buttery rice on the side because as a Latino, nothing feels more homey and soulful than a meal with rice.

IG @archerandgoat_harlem

The Grand Tasting had so many great moments, but one that stuck out was when we went by Dos Hombres' booth which was a cart where you could sample their mezcal - which is one of our favorite spirits. We happened to see Co-Founders, Bryan Cranston (Breaking Bad, El Camino, Your Honor), and Aaron Paul (Breaking Bad, Westworld, Black Mirror) who brought in good vibes around! In addition, we loved that Bryan handed us a cocktail which hit the spot!

IG @doshombres

@bryancranston

@aaronpaul

Another dinner series that people enjoyed attending was a dinner hosted by Chef Franklin Becker of The Press Club Grill and Chef Joey Campanaro of The Little Owl sponsored by Ferguson as part of the Air France Dinner Series. The dinner took place at The Press Club Grill. We have been long time fans of Chef Franklin and wanted to talk about his participation at the food festival and what we would have if he made us Breakfast, Lunch, and Dinner.

ATHLEISURE MAG: Why did you participate in this year’s NCCWFF?

CHEF FRANKLIN BECKER: When an event such as the NYCWFF supports groups as important as God’s Love We Deliver, it is important that we as chefs participate.

AM: What event did you host/were involved in and what dish did attendees get the chance to try that you made?

CHEF FB: This year, I hosted a private dinner at my restaurant, The Press Club Grill. I partnered with my dear friend, Joey Campanero. People went crazy for my take on Crab Rangoon and my Buffalo Carrots. They also loved our Prime NY Strip Steak.

AM: If THE 9LIST 9B-L-D were to come to your house, what dish would you make us for Breakfast, Lunch, and Dinner?

CHEF FB: Completely depends on what you would like to eat. As a chef, I am in the service business and believe in making what my guests want to eat. That said, if it were solely up to me, I’d prepare Bagels and Lox for breakfast, a delicious salad for lunch and probably some simple pan roasted scallops for dinner.

IG @chefbeckernyc

Day 2 was perfection with the perfect blend of weather, food, spirits, and good vibes! Day 3 had a bit of twist with quite a bit of rain, but it didn't dampen our excitement because we were very excited about the events and people that we were going to interview! We would find ourselves kicking off the morning with one of the most epic brunches at the Oyster Bash Presented by Barnegat Oyster Collective and Go Fish Co. Sponsored by Modelo and Hosted by Tyler Florence at The Standard Biergarten which is part of The Standard Hotel in the Meatpacking District and the venue is outdoors, but under the highline! No matter how hard it rained, we were perfectly dry!

We enjoyed trying raw oysters, oysters we that were taken to the next level with caviar, chimichurri and so many savory twists. There were a number of cocktails and of course Modelo to enjoy throughout the event. We even got the chance to learn how to shuck an oyster which we never thought that we would do that!

We left this event to make our way back to Pier 76 at the Grand Tasting as we were going to chat with Chef Andrew Zimmern after his cooking demo which was at the Hex Clad tent. We have been fans of his shows for years whether he's talking about eating and cooking foods that we may not have thought to eat or opening our world up to how people in this country cook various cusines that are indegenous to their regions. Of course we wanted to talk about his involvement in this festival which has taken place for 16 years and that benefits God's Love We Deliver which assists NYers by cooking and delivering medically tailored meals for people living with chronic/serious illness since 1985.

ATHLEISURE MAG: I’m such a fan of yours chef as I’m from the Midwest originally.

CHEF ANDREW ZIMMERN: Right on, where?

AM: Indianapolis and there were 3 Minnesota based chefs that we’ve always said we especially love to interview Chef Justin Sutherland as well as Chef Yia Vang and now completing the trifecta with you is awesome! I know you’re originally from NY, but as you have made it your home and have highlighted foods of that region, we’re so honored to have you!

CHEF AZ: Right on!

AM: Why did you want to be part of this festival that is happening right now?

CHEF AZ: I’ve been doing it since day 1, since there was a festival here in NY, I have been involved. So it’s kind of hard not to raise money and awareness through food for the most vulnerable New Yorkers and as a New Yorker born and raised here, I’ve always thought it was important. Food people show up wherever there is a need and I have grown up in this business and have been cooking since I was 14 professionally, That’s when I did summers, after school, and so I don't know any other place to be.

AM: What do you feel is your focus when you’re cooking. You’re known for being a sustainable chef in using the entire item that you’re cooking and really just enjoying the food as a whole. It was great watching your demo at the Hex Clad tent and we’re going to have to make your Ponzu recipe.

CHEF AZ: It was great to share the demo with everyone and I’m glad you’re walking away with great tips!

Well it starts out with a little bit of selfishness and self-care. Food to me is yoga, you know? I really believe very very very importantly that there is a way to let go of the day and to focus on nothing but the food. In doing so, I’m not thinking of my 15 problems or issues at work, or what’s going on with a family member – I can just focus on the food. So even if I’m cooking all day at work, I can come home at 7 o’clock after a 12 hour day of cooking 8 dishes for a video series – I cook because it’s my self-care and I get to get rid of the day and get to have that night time at home. So for me, food really is a yoga for me. It’s a spiritual practice.

AM: I love that!

We have been talking to chefs all throughout about their menus. What is a Breakfast, Lunch, and Dinner item that you would make if THE 9LIST 9B-L-D were coming to your house?

CHEF AZ: Breakfast, Lunch, and Dinner. Well breakfast at my house would probably be Dutch Baby, you know the risen pancakes. The Germans call it Auflauf. It’s sort of a fun thing to do. In terms of my daily breakfast, it’s an Egg in the Hole. I cut a hole in the toast and I hard fry an egg in it because it’s one egg, one slice of egg. It’s a little bit of avocado and a little bit of fruits so it’s like a whole breakfast. I’ll make you a Dutch Baby and I’ll eat my single egg!

For lunch, I’m a big sandwich guy. I love sandwiches and I happen to have recently become a big fan of Curry Chicken Salad. There’s so many great ones. I keep a lot of meatballs and sauce and I have started freezing them in little tiny quart bags flat so that I can make meatball parm sandwiches any time of the day! So it will either be a Curry Chicken Salad Sandwich or a Meatball Parm kind of situation.

Night time at my house, it’s probably my grandmother’s Roast Chicken along with a seasonal veg or whatever we have. This time of year, I’m still throwing eggplants on the grill and seasoning it with a good ricotta, lemon zest, chili oil and mint. So a nice piece of roasted or grilled chicken and keeping that simple with a really robust salad. We’re getting into citrus season so it will probably be an endive salad with citrus vinaigrette so it would be bitter and sweet. With dessert, we’re in the middle of apple season so you get Tart Tatin which is my favorite dessert to make.

AM: You have successfully made us especially hungry!

IG @chefaz

@godslovenyc

Chef Andrew Zimmern has such a passion for what he does and giving back to people. So it was an honor to be able to chat with him as we attended Autism Speak's Gala back in 2019 where he was the keynote speaker. So to have some time with him was a treat.

We had one more event for the day which took us to ASPIRE at One World Observatory for Steak & Whisky Presented by Mohegan Sun Hosted by Robert Irvine. We've had the pleasure in chatting with him before, but we couldn't wait to taste what he created as well as to catch up with him again!

ATHLEISURE MAG: We’re so excited to interview you again! We’re big fans of yours. Why do you love being at this food festival?

CHEF ROBERT IRVINE: Well, I think that it’s the first food festical that allows people to get close to you and they’re the people that watch you on TV! The more that you get to interact with them, I think that this event sells out every year in about 12 mins! I want to be amongst the people so that they can tell me what they feel and what they think, right? I have a lot of fun. I work hard and I play hard, but I play for them!

AM: Right!

CHEF RI: They are my people and that’s why I love it!

AM: What dish are people trying that you made for tonight’s event?

CHEF RI: We’re making a Smoked Espresso Dry Rubbed Brisket. It’s a 16 hour slow smoked brisket on a parsnip puree with a charred scallion chimichurri sauce.

AM: THE 9LIST 9B-L-D has been delving into chef's favorite menus whether it’s at their restaurant or at their homes. So what would be a Breakfast, Lunch, and Dinner that you would create for us if we were at your home?

CHEF RI: So for me, I’m not home very often. I travel 345 days a year. So if you get to my house, you get oatmeal in the morning, then we work out and you get eggs. Then you get some kind of soup and salad. Then you get some kind of a protein in the afternoon and then we get fish at night. So, I mean, that’s how we go and again, I travel so much that my wife does most of the cooking.

Tomorrow (Oct 16th), I’ll be on the USS Eisenhower to Israel.

AM: Your schedule never stops!

CHEF RI: Yeah, one of my things is taking care of our military and our first responders. We’re in a sad time right now and we need to make sure that we bring the morale of those troops up! That’s why I’m going.

AM: Without a doubt!

Are there any upcoming projects that you would like to share that we can keep an eye out for?

CHEF RI: I will tell you that Restaurant Impossible is not dead!

AM: We were hoping to hear that Chef as we love that show!

CHEF RI: We may have left Food Network, but it is coming back in a bigger, better form on another network!

IG @chefirvine

Without a doubt, this event was so much fun from taking the elevator up and getting a virtual aerial view of what's in Lower Manhattan to being able to enjoy a number of steaks, whisky, and more! At one point Chef Robert became the life of the party by literally getting the attendees into the fun by doing push-ups, shots, and dancing! It was also great to connect with brands such as Old Parr and STK to find out more about them.

The final day, Day 4 still had amazing events that we were excited about attending! We made our way to the French Bistro Brunch presented by Grey Poupon and Hosted by Geoffrey and Margaret Zakarian back at The Standard Biergarten. It was a lot of fun to enjoy classic brunch bites from a number of restaurants as well as to enjoy cocktails that paired perfectly with it. It was nice to be in the area on a sunny day so that we could really take it in.

We were really excited about our final event at The Intrepid, Bacardi Presents JJ Johnson's The Cookout: Hip Hop's 50th Anniversary Celebration Featuring DJ Cassidy, Rev Run, DJ Ruckus, Ice-T, DJ Mick, Tamron Hall, & Angela Yee.

This event was truly about good vibes only. Of course there were a number of fantastic bites and sips, but the ongoing dance party was major as we celebrated coming together, food, and Hip Hop! It was a full on 3 hour+ party where we were all singing along, people busted out with the Electric Slide and you really felt how we were all there to be at an epic cookout.

It was 4 days and yet, it felt like we took a number of journeys. To be able to enjoy the culinary artists, chat with our favorite food personalities, to see a number of those who we have covered to catch up or to meet for the first time - it was an amazing event and we're excited to go again next year to do it all over again!

We enjoyed talking with these chefs and immediately following this portion of the feature you'll want to know a bit more as you plan your next meals and visits!

IG @nycwff

@bacardi

@sgwinespirits

@wine_spectator

@barnegatoyster

@modelousa

@mohegansun

@greypoupon_us

@thestandard

@airfrance

PHOTOGRAPHY CREDITS | PG 104 = 109, 113 - 114, 126 -131 Getty Images/Food Network New York City Wine Food Festival | PG 110, 121 - 125, 132 - 141 Paul Farkas | PG 117 Courtesy Archer & Goat IG | PG 118 Kimmie Smith |

Read the OCT ISSUE #94 of Athleisure Mag and see FOOD NETWORK NEW YORK CITY WINE FOOD FESTIVAL in mag.

BEING SEEN | MISTY COPELAND

We're honored that we got a few moments with American Ballet Theatre's Misty Copeland who broke barriers in the industry as the first African American woman to be promoted to principal dancer in ABT's 75-year history! As the Co-Founder of Greatness Wins, she launched the brand's first women's collection. This brand includes founders, Chris Riccobono (founder of UNTUCKit), NY Yankees Baseball Hall of Famer Derek Jeter and Rangers Legend - The Great One, Wayne Gretzky. The brand creates pieces whose foundation is based in performance, style, and comfort. We wanted to know more about her passion for this style of dance, the importance of this achievement, her favorite ballet memories and how she is using her platform to create inclusivity in a field that she is so passionate about!

ATHLEISURE MAG: What was the moment when you fell in love with ballet?

MISTY COPELAND: The first time I stepped into a ballet studio. I saw myself in the mirror, I felt seen and safe.

AM: You started in the corps de ballet in 2001, became an ABT soloist in 2007, and in 2015, you became the first African American woman to be promoted to principal dancer in their 75 year history! What does achieving that mean to you?

MC: The achievement to me is a platform to recognize, acknowledge and celebrate the contributions and successes of Black dancers from the past present and future. I’m a link in the chain.

AM: What are 3 of your favorite performances or ballet memories?

MC: My first performance of Firebird at the Metropolitan Opera House, Romeo and Juliet with La Scala Ballet at Teatro alla Scala, and my first show with Prince at Madison Square Garden dancing to his song, The Beautiful Ones.

AM: In addition to being a ballet dancer, you have also been a public speaker, spokesperson, been involved in documentaries, was a featured dancer for Prince and more! What does it mean to you that you have brought your talent and athleticism across so many platforms?

MC: This is what art should be - accessible, available, equal in the level of importance and recognition amongst sports and Hollywood entertainment. It’s surreal that we have reached this point to be in these spaces, but it also means growth and progress for ballet.

AM: At this year's Tribeca Film Festival, you debuted Flower which you were in and also produced! Tell us about the film as well as what it means to you that you were involved in this?

MC: Flower is a short art activism film highlighting Oakland, California and the social issues they’re experiencing, specifically gentrification and homelessness. We created a scripted story told through movement where the only spoken words are from actual houseless community members. This film is a modern ballet. It’s taking what I do onstage, telling a story through movement with a relevant story and something so many communities can relate to. This is an extension of everything I’ve worked for in my career. Access, bringing people into the arts, and this form of storytelling in a way that makes them feel welcomed.

AM: What was it like to attend this year's Chanel's Through Her Lens Luncheon for women filmmakers at this year's festival?

MC: To be in a room full of creative women who want to support one another and do everything they can to move the needle in the entertainment industry was inspiring!

IG @mistyonpointe

PHOTOGRAPHY COURTESY | Misty Copeland/Greatness Wins

Read the OCT ISSUE #94 of Athleisure Mag and see BEING SEEN | Misty Copeland in mag.

ATHLEISURE MAG ISSUE #94 | LAIRD HAMILTON + GABBY REECE

In this month’s issue, our front and back cover story is with Pro Beach Volleyball Athlete, Gabby Reece and Ultimate Waterman, Co-Inventor of Tow-In Surfing, Laird Hamilton. Both have been models, TV personalities, producers, etc and are Co-Founders of Laird Superfood. We talked with them to find out more about Laird Superfood as well as XPT, products that they are focused on as we continue into fall and holiday, and how they balance their coupleship with the work that they do. We also interviewed the first African American principal at ABT, Misty Copeland. She talks about the sport, how she uses her platform to amplify ballet voices, and more.

This month, we have a number of culinary stories that we're so excited to share with you. We covered Food Network's New York City Wine and Food Festival presented by Capital One. We give you an inside look on the events we attended as well as including interviews we have with Chef Brooke Williamson (Chef/Owner - Playa Provisions), Chef Antonia Lofaso (Chef/Owner - DAMA Fashion District, Scopa Italian Roots), Chef Andrew Zimmern, Chef Robert Irvine, Chef Philippe Chow (Chef/Owner - Philippe by Philippe Chow), Chef Franklin Becker (Chef/Owner - The Press Club Grill), Chef Alain Allegretti (Partner Culinary Director - Fig & Olive), Chef Alez Guzman (Chef/Owner - Archer & Goat). We also cover the Concorde Hotel as they were a great partner in this story as we enjoyed a staycation there while covering this food festival.

Our food coverage continues with Hortus NYC in addition to this month's The Art of the Snack which brings the Hamptons to the city, Sagaponack. This month's Athleisure List comes from Paros Tribeca which makes you feel like you're enjoying a Grecian getaway, along with Seasoned Vegan which has opened recently in the East Village. We also caught up with Gaby Dalkin who is known for her take on food to tell us a bit how we can prepare for holiday entertaining as the season is around the corner as well as her latest cookbook. We also talked with Doreen Winkler, a noted sommelier who will bring orange wines to her 2nd Annual Orange Glou Fair. We talk about her boutique, her passion for orange wines, the event, and mroe.

This month’s 9PLAYLIST comes from EDM DJ/Producer, Miley Cyrus. Our 9LIST STORI3S comes from EDM DJ/Producer, Honeyluv and from DJ/Producer/Rapper/Singer/Songwriter, Jesse McFaddin. Our 63MIX ROUTIN3S comes from icons Laird Hamilton and Chuck Norris.

Read the OCT ISSUE #94 here.

BRINGING THE HEAT | UBAH HASSAN

As many of you know, we're in the midst of Fashion Month with the beginning of Sept kicking off with New York Fashion Week, which makes us think of a number of our favorite models, shows, campaigns, and more.

Somali-Canadian model, Ubah Hassan, who lives here in NY has worked with a number of top fashion designers including Ralph Lauren, Gucci, and Oscar de la Renta to name a few! In addition, she is a business woman who launched her own brand of hot sauce, UBAH HOT, a few years ago! She recently partnered with one of our favorite eateries in the city, Serafina with a pizza that includes her sauce that will be on the menu over the next few months.

We wanted to talk about her background in fashion, creating her hot sauce line, being long time friends with the founders of Serafina, and of course being part of the cast of Bravo's The Real Housewives of New York with a rebooted cast that definitely gives us the taste of the city with these women who blaze trails in their industry and with one another!

ATHLEISURE MAG: Ubah, we have been fans of yours for years from your photoshoots, campaigns and extensive modeling career! When did you realize that you wanted to be a model and what do you love about it?

UBAH HASSAN: I didn’t realize I wanted to be a model, a photographer approached me and it kind of came to me naturally. After I started I realized it had everything I loved – working with different people, traveling around the world, my industry is like the United Nations in one little basket and I love that different diversity, different culture, etc.

AM: We've also love seeing you in the cast of Real Housewives of New York, not only is the cast great, but we always love how you bring your style every time you're on screen. Why did you want to be on this show and how has this season been for you?

UH: Bravo is an incredible platform and I thought it would be good for me and my branding to gain a different audience. It has also been amazing because I have bonded with the other girls and displayed myself really well. Seeing yourself on TV makes you learn a lot about yourself.

AM: What did you learn or love the most on being on this show?

UH: I learned that whatever you say has been recorded so you better remember everything you said. I loved bonding with the girls and understanding people in depth and understanding you should never judge a book by its cover.

AM: We also love that you're always sharing your love of food and glad to see you talking about UBAH HOT! We've yet to try this, but tell us about it and why you wanted to create it.

UH: I was so frustrated of always having to eat healthy food without flavor. I needed something to spice up my steamed vegetables so I would make different hot sauces to spice up the flavor.

AM: Before we get into your collaboration, what do you suggest that we should put UBAH HOT on?

UH: Anything you don’t want to eat. Putting hot sauce on your steamed veggies can taste like lasagna real quick.

AM: We love Serafina and have a number of favorites and have been going there for years! What do you love about Serafina and what do you enjoy eating when you're there?

UH: The pizza of course! I also enjoy their salads, their Foccacia Alla Nutella, Gnocchi and Lemon Pasta with Shrimp.

AM: How did your partnership between UBAH HOT and Serafina come about?

UH: Vittorio and Fabio have been longtime friends of mine. My favorite restaurant is Serafina and I eat there all the time. I am selective about the collaborations I take part in but felt that this would be a natural fit. Vittorio and Fabio are very selective about their ingredients flying to Italy to find the perfect tomatoes, olive oil, etc. As well as great to their employees that remain loyal to the Serafina brand.

AM: Tell us about this pizza that will be at Serafina locations as well as the soon to open Serafina Restaurant & Wine Bar which we can't wait to go to!

UH: This new pizza collaboration is a spicy take on a margherita pizza using habanero infused san marzano tomato sauce, fior di latte mozzarella, finely sliced habanero and basil julienne. The pizza will be available at all 13 of Serafina’s NYC locations. Serafina Restaurant Group is opening their first ever restaurant + wine bar concept. The restaurant is set to open in early October and will be located at 110 University Place, New York, NY. Similar to its traditional restaurants located throughout NYC and the world, the menu will offer Serafina classics such as their beloved pizza and pasta dishes. Making this wine bar location unique, the bar will offer over 100 hand selected wines by owners Vittorio Assaf and Fabio Granato from all the regions in Italy and around the world. The wines will be high-quality but affordable for Serafina’s diners. With an extensive wine-pairing menu, guests will be able to learn and try about the different wines that compliment Serafina’s classic menu items. Think wine-tour without the hefty price of a plane ticket to Italy.

AM: Will this pizza be available for a limited time or will it be something that will stay on the menu?

UH: The pizza will remain on the menu for a few months!

AM: What are other projects that we should keep an eye out for that you're working on that you would like to share with us?

UH: Working to create a mocktail – more to come soon!

IG @ubah

@ubahhot

@serafinanewyork

PHOTOGRAPHY COURTESY | PG 52 + PG 53 Serafina | 9LIST STORI3S Bravo/Real Housewives of NY |

Read the SEP ISSUE #93 of Athleisure Mag and see BRINGING THE HEAT | Ubah Hassan in mag.

FOOD NETWORK NEW YORK CITY WINE FOOD FESTIVAL PRESENTED BY CAPITAL ONE

The Food Network New York City Wine and Food Festival presented by Capital One takes place starting today on Oct 12th - Oct 15th! During these days, there will be a number of signature events, Walk Around Tastings, Intimate Dinners, Demo & Dine, Master Classes, Cocktail Parties, and more! Events will include some of your favorite chefs and Food Network Stars such as Michael Voltaggio, Marcus Samuelsson, Duff Goldman, Eric Adjepong, and Brooke Williamson, who we have included in previous issues of Athleisure Mag!

You'll also find a number of our favorite restaurants and chefs that are involved this year from Rosa Mexicano, The Standard Grill, Buddakan, STK Steakhouse, Pig Beach, Shake Shack, Archer & Goat, 5 Napkin Burger, Little Owl, Serendipity3, Boulud Sud, Fig & Olive, and Lamia's Fish Market to name a few!

Be on the lookout to meet your favorite chef, to taste a dish that will be next level or to be at an event such as Bacardi presents JJ Johnson's The Cookout: Hip Hop 50th Anniversary Celebration featuring DJ CASSIDY, Rev Run, Ice-T, DJ Mick, Tamron Hall, and Angela Yee. We also have our eye out on Brunch at the Blue Box Cafe hosted by Daniel Boulud and Martha Stewart which is at the iconic Tiffany & Co. store on 5th Avenue. There are also a number of intimate dinners with some of your favorite chefs that are presented by Air France. As there are a number of events taking place over these 4 days, make sure to go to the website to see if tickets are still available as some events are sold out.

As you know, Athleisure Mag always enjoys sharing our favorites in food through our indepth articles, our monthly feature The Art of the Snack, Athleisure List, and our podcast Athleisure Kitchen. We're looking forward to this year's festival and in the OCT ISSUE #94, we'll tell you about the events we attended as well as interviews with those that we have covered previously and those that have yet to be included in our issues. Make sure you follow @AthleisureMag across social handles so that you can also see what we're tasting, watching, and attending during that weekend!

To get ready for this year's event, here are some of our favorite moments from last year's festival. Without a doubt, this is definitely a series of events that are not to be missed whether it's enjoying dishes and restaurants that have always been on our list or those that are new to you! Grab your culinary bestie and be prepared for numerous satisfying bites!

IG @nycwff

PHOTOGRAPHY COURTESY | Food Network New York Wine Food Festival

Read the SEP ISSUE #93 of Athleisure Mag and see FOOD NETWORK NEW YORK CITY WINE FOOD FESTIVAL PRESENTED BY CAPITAL ONE in mag.

ATHLEISURE MAG ISSUE #93 | MIA MORETTI

In this month’s issue, our front and back cover story is with DJ/Producer, songwriter and poet, Mia Moretti! We have been a fan of her work whether we're seeing her clubs in NY, spinning at Fashion Week and special events or enjoying her music like SWEET JUJU. We find out more about her journey to being a DJ, her creative process, upcoming projects and more. We also interviewed EDM DJ/Producer Timmy Trumpet who recently performed at EZoo, Lollapalooza, and Tomorrowland. His ability to blend his artistry as a classically trained musician with DJing creates a unique experience to his sets. We talk about how he came to merging these musical forms, those he collaborated with, and more. We also talk with house DJ, HoneyLuv who has had a busy schedule performing at a number of festivals and stages. We found out where she gets her inspiration from and why this genre is so important to her.

If you've been enjoying the latest season of Bravo's Real Housewives of NY as much as we have, you know that model and founder of Ubah Hot, Ubah Hassan is one of our faves. We talk with her about being on the show, what led her to create her hot sauce brand, her collaboration with one of our favorite restaurants, Serafina and a pizza update! Dancing with the Stars launched their latest season where DWTS pro and celebrities hit the stage to take the Mirror Ball. We caught up with pro, Britt Stewart to talk about her passion for dancing, shows and projects that she was in, and her road to this show. In addition, via her partnership with BAND-AID and OURTONES products, she is working to bring diversity to dance with access as well as tools that allow their performances to be seamless.

Next month, Food Network's New York City Wine Food Festival takes place Oct 12-15th. We share some upcoming events that are taking place as well as including moments from last year's festival. We look forward to attending this event as well as sharing what took place which will be in the OCT ISSUE #94.

This month’s 9PLAYLIST comes from EDM DJ/Producer, Chris Lake. Our 9LIST STORI3S comes from Ubah Hassan and Britt Stewart. Our 63MIX ROUTIN3S comes from EDM DJ/Producer and entertainer INNA and Team USA Olympic Swimming 2X Medalist Elizabeth Beisel.

Our monthly feature, The Art of the Snack shares a must-visit to Blue Rock in Virginia. This month’s Athleisure List comes from Pasta Corner and Nomad Girl in NYC. As always, we have our monthly roundups of some of our favorite finds.

Read the SEP ISSUE #93 of Athleisure Mag.

HOMAGE TO CRAFTSMANSHIP | CHEF JACQUELINE BLANCHARD

We love our meals to be fully seasoned. How we prepare them, the diversity of our ingredients (as well as knowing where they come from), the proper tools needed to create the ultimate presentation are super important. We caught up with Chef Jacqueline Blanchard, chef/owner of Sukeban an izakaya in New Orleans as well as at Coutelier NOLA which has an array of tools, cookbooks, and pantry goods that professional chefs, home chefs, and enthusiasts can enjoy when making their epic meals.

We wanted to know more about her culinary journey that took her from Southern Louisiana to noted Michelin starred restaurants including The French Laundry, Benu, and Blue Hill at Stone Barns where she continued to create dishes with a discerning eye. When she returned to her home state, this led to her taking her experience and relationships to illustrate her passion for Japanese cuisine and to showcase the ultimate crafstmanship in Japanese cutlery. We found out more about these businesses, why this Japanese artistry is one that needs to be continued to pass down for generations to come, and more.

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

CHEF JACQUELINE BLANCHARD: At a very young age. I’m from a very big Cajun family. Food is just the center of most gatherings – pretty much all gatherings from the South. I’m from South Louisiana from Bayou Lafourche – I have very deep Cajun roots. My family has been down here since the late 1700’s, so big French background. Whether it’s been crawfish boils or food in general, food has always been a centerpiece. So for me, I’ve always been cooking at a very young age, My grandparents had a small outdoor kitchen and we would always make breakfast in there. It’s probably my earliest memories. Back in the day, those houses didn’t have a lot of air conditioning so they put small kitchens outside so it was a matter of keeping houses cool and that sort of thing.

I definitely got my roots from tugging at my grandmother's aprons - gumbo, all of the Southern staples and that just kind of stuck with me my whole life. I kind of knew pretty early that I wanted to pursue cooking professionally at a pretty young age. It's kinf of been with me the whole time!

AM: Wow! Tell us about your culinary journey from culinary school to kitchens that you trained in. I know that you were at The French Laundry and were at one of our favorite places, Blue Hill at Stone Barns which is such a fave!

CHEF JB: Yeah! That’s awesome! Totally!

I was lucky enough to go to Chef John Folse Culinary Institute at Nicholls State University which has an amazing culinary school. I think that it’s still the only state school in the country that you can get a 4 year culinary degree in Bachelors Arts that is not a private university. It’s very rare that that exists. I had applied and gotten into all the fancy culinary schools: CIA, Johnson & Wales, and all of that. But when it came down to it, Louisiana would pay for my tuition if I kept my grades at a certain level – they had this program called the TOPS (Taylor Opportunity Program or Students) program, and plus I had a soccer scholarship as well. So it made sense for me to stay in state. So I was pursuing culinary arts at the same time that I was pursuing soccer at the collegiate level. I kind of kept my discipline together for sure and then I blew my knee out my sophomore year and then decided to just focus on culinary. During that period of time, I felt that it was a pretty revolutionary time in the food industry and in restaurants where things were really starting to get out there and to take hold. This was like the early 2000’s. I went to culinary school between 2002 – 2006 and then frickin’ Katrina happened my senior year in college in 2005. So by the time that I graduated, I had been working in restaurants all throughout New Orleans in college and the city was just in really bad shape in the months leading after the storms so I felt that it was a really good time for me to sort of leave and to branch out.

The French Laundry cookbook had just come out while I was in college and that was a big source of inspiration for me. I think that the reason that I decided to go to Yountville – I just graduated and got in my car and went to California. I never thought that I would come back to Louisiana - ever. I had an amazing foundation built there, networks out there, it was a great launchpad for the next phase ofmy career. From there, I went to Frasca in Boulder, I was a French Laundry alumni and the restaurant had just opened. It was definitely an amazing experience and Bobby Stuckey (The Little Nell, The French Laundry, Scarpetta Wine) is a master sommelier and I really wanted to know more about wine in the same thread in learning about food. Then I went to Blue Hill and then it was back to New Orleans around I think 2010. I worked with John Besh (Besh Steak, Shaya, Willa Jean) at Restaurant August, I was the Exec Sous there for several years. Then I took on a position as a sous chef at Benu in San Francisco where we got 3 Michelin stars while I was there which was a really exciting time. I was also kind of burned out at that point!

AM: Can definitely imagine as you were moving to so many places!

CHEF JB: Yeah, I was traveling a lot and I was around 30/31 at that time and decided that I would move back home so that I could open Coutelier NOLA which is the knife shop and it gave me kind of a break from the grueling kitchens that I had been in all of those years. I still had my finger on the pulse of what the industry needed and places around that had all of these amazing tools and accessories that we had only been able to access online and you never know what you’re really getting a lot of times. Those were the earlier days of ecommerce. I wanted something kind of tangible where you could go and hold a knife. I had been exposed to these amazing Japanese knife makers throughout my career and with people that I worked with and that was great exposure. So it made me understand why Japanese knives are something that we prefer and it’s the Japanese craftsmanship. It’s the handmade nature of them, it’s the diligence to craft that the Japanese have that is basically unparalleled – whether it’s flower arranging, sushi, ceramics, whether it’s knife making. Everything that they do is with the utmost focus and diligence. It really makes their product stand out. So, I think that that was something I really liked and the relationships for me were important and diving as deep as I could into Japanese culture and really respecting the culture and just absolutely giving in the attention to detail that it deserved as well as the reverence. It's such a deep ocean of history! It’s hard for a foreigner – even as deep as I am into it now, you still feel that you are always going to be an outsider kind of thing.

The relationship that evolved out of this that has grown and the networks are really incredible because that’s how it works. That’s just such an important part of the business relationship to them. That’s why I travel there a lot. I really do everything that I can to dive deep in heavily at first into it as I possibly can. You know, along that wave, my food preferences definitely shifted and what I wanted in a restaurant started to shift. I had this idea that I wanted for so long and that completely morphed into what I hadn’t expected, and I decided that I really wanted to open Sukeban which is temaki based you know, doing 1 or 2 things really well like sashimi and temaki. It’s definitely something that everyone thought that it would be a high end tasting restaurant, but it’s certainly a little more casual than that. I’ve been able to bring all of my experience and my focus in that from a Michelin level to the food which makes it stand apart a little bit more in this town. It certainly isn’t the kind of sushi that most people are used to, but that all kind of evolved from the Japanese relationships. The nori, the seaweed that we get, I have a very close relationship with a seaweed farmer in the Southern part of Kyushu in the Ariaki Sea and you know we’re the 3rd restaurant in the US to get their seaweed as a non-Japanese person for our restaurant. We couldn’t get that kind of access to those products without those relationships unless I was going out there and doing those meetings with people. That’s why it is so important to have this access because of the relationships. It’s amazing ingredients from these small producers that do 1 thing really well their entire life. Like, that focus, they have been doing this for generations.

I have a knife maker down in that area that actually helped me link up with this seaweed farmer and they have been around since the 1200’s and their story and their history is just insane. It’s hard for us to wrap our heads around that, especially Americans being so young as a country. It’s just the kind of stuff that blows your mind! The soy sauce makers, the brewers, the sake producers, the people that make miso - every time I go out there, I’m doing a workshop with somebody. I’m making miso, I’m learning how to brew, learning soy sauce. Not that I am doing it over here, but I’m learning that process, and I’m really happy to be able to explain that process to customers and my staff which I think is really important in the long run.

AM: The first time that I went to Japan a few years ago, I was struck exactly by what you just said. I would see modern buildings and then nearby, I’d see a building or structure that had been around so many centuries ago. You’re really struck by how we’re little babies compared to all this history!

CHEF JB: Yeah, it’s so silly!

AM: It is! It makes you think that when we’re here in the US, it’s only been x amount of years.

CHEF JB: Oh yeah, it’s just a blip.

AM: I love the fact that you have really immersed yourself into this and bringing that heritage so that people can have an opportunity to see it. When I think of Blacksmiths, I think of Paul Revere types.

CHEF JB: Yeah!

AM: What are the Blacksmiths of Japan – how are they different, are they using different techniques?

CHEF JB: Yeah I mean, there are different techniques that you see in different parts of Japan and that’s one of the biggest things that I have noticed. Because certain areas have older traditional methods that have been passed down. Certain areas do it one way while others may do it in another way. They all sort of source their steel from 2 similar companies. So steel a lot of times is the baseline and the common denominator, but the forging technique is certainly the difference. It’s like giving 5 different chefs a tomato and then to tell them to make something with it, you’re going to get 5 different products. So it’s the same kind of thing in knife making: heat treating, approach – everyone is an expert in there area. There’s a guy that forges the blade out. There’s a guy that grinds the blade down to its shape, there's someone who sharpens it, there's someone who puts a handle on it, and it's definitely more of an efficient process.

These guys are doing it on their own from start to finish. People ask here in America why knives are so expensive and it’s because they are importing Japanese steel. In Japan, the process is more efficient. You get more production level out of it even though it’s still very handmade and piece by piece.

We ended up in this town a few years ago that was our last trip before COVID. We met a sword maker who was part of this area that is very historically relevant in katana sword making for the shogunate during the time when feudal lords were running the country. This area was very prolific in sword making for that kind of stuff. So, because the river itself had a lot of iron sand in it, they would extract it, melt it down, and then make a steel called tamahagane and that tamahagane steel is very dense and very heavy. It almost feels like a meteorite when you hold it. That was the steel that was originally used, I mean Japan doesn’t have a lot of resources when it comes to steel. So that’s how they made it, they extracted it from the river. There’s a guy there that we met who is making his own tamahagane steel in the old way and you don’t see that any more. You can’t really even buy that steel.

You can in a very sort of limited allotment be part of a family heritage to get it. The fact that this guy is doing that and we were able to watch him and we had dinner with him, he was an unassuming guy who we met when we were going to our knife makers and they let us know about this sword maker who was going to hang out with us. From him randomly joining us, it ended up being a huge highlight of our trip. He only makes a certain amount of chefs knife’s a year, and now we have access to those. That’s where that stuff is born out of. He trusts us and we have a mutual relationship with one another. We have been buying knives from him. It will be the first time that I have seen him from that drip before COVID. So that will be really Exciting! His method of forging is so different than anyone else’s and it’s really hard to describe because he’s a sword maker and that’s the method that he was taught. It wasn’t necessarily meant for culinary style knives in the tradition of sword making. That’s how it was so interesting to see him forged.

These knives are incredibly well made which makes them pricey. People get disgruntled about the price points of some of these. They wonder why the knives that they see in their IG ads are $14.99 and these are $40. We have to create an incentive for this next generation to keep making knives. These knives makers weren’t really making a good living and they weren't charging enough for what they were doing. So we’ve come into this new era where we’re telling them that they have to charge more if they want to make a living as well as to encourage the next generation to be able to keep making knives. A lot of these guys are very old and their sons, because of the time frame when the Japanese economy was booming because of cars, electronics, and plastics – post war WWII, there wasn’t a market for culinary knives from Japan. It just wasn’t a market. Everyone was buying German steel and French knives. That was in the 70’s/80’s/90’s – it wasn’t until the last 20 years where people began paying attention to Japanese cutlery in a lot of ways. It’s not to say that they weren’t making these, they definitely were and there was a market for it in their own country, but they were not exporting. So, a lot of their sons, because there was no – I mean many of these families for 8 generations had these makers, but their son decides to go to off to Tokyo or Osaka to get a salary job because that’s where the money was and that’s where the market and the economy were shifting. So there’s this lost generation right now where the grandfather’s or just that much older and they don’t have the patience to teach. At this point, they should have been with them for their whole life to learn the trade. You’ve got this new group of people who are the younger generation in our age group that are in their 30’s/40’s where this group is trying to revive it and to continue it on.

Some of these guys die and it dies with them. We want this to continue on and we want for people to understand that that’s part of the deal and that they’re handmade, imported, there is a level of craftsmanship that is unparallel, and you have to support a reason for this industry to continue. If they’re not going to be able to make a living, then why will they continue? So that's the kind of shift that we have been noticing too. A lot of times, it takes us to be able to say, you should be charging more for these. I don’t mind paying more for them because I know that I will be able to get it on our side on the retail end and at the same time, we need to make sure that they are supported and continue on. We don’t want to lose this craft.

AM: What are the trends that you’re seeing in cutlery, in the knives right now and are there 3 knives that everyone should have in their home kitchens?

CHEF JB: Yeah! I think that the trend is definitely towards Japanese and I see a lot of marketing towards big Japanese products that are actually not made in Japan and produced in maybe a factory in China. It’s just a Japanese name so it sounds like you’re getting what you’re looking for. Education to us is the most important thing because a lot of that exists out there that you would not otherwise know. I think that the biggest trend is Japanese knives. I think that more and more people are catching on to it. It’s more like, we have to do our diligence to the educational part because you can get lost in the sauce if you really don’t know sort of what you are getting into.

That being said, I think that the 3 knives I would say in everyone’s kit, which even that changes because everyone is so different and knives are so personally. You definitely want to keep in mind what you cook the most of. It may not be the same as what I use or what I cook the most of. So those knife preferences shift and a lot of the Japanese knives are very task centric and they are not limited to those tasks, but they are very specific to the task. So I would say for sure, a Petty Knife and that name derives from the French – petite so it’s a small knife. It’s kind of an everyday utility, it’s a little more utilitarian. I think a lot of people got used to Pairing Knives. To me Pairing Knives, they have their role, but I think you can get more utility out of a Petty Knife and those come in anywhere from 4”-6”. They’re a little slimmer and you can do all of the daily tasks. They’re the ones that you keep on your cutting board.

Another one would be a Santoku - san means 3 and toku means virtues in Japanese. So the 3 virtues in the kitchen are fish, meat, and vegetables so that knife is kind of like the everyday for everything kind of knife. I don’t really use the Santoku a lot, but I think that the bulk of people know that name and they understand that shape. It’s a very approachable size and style.

Then the third one can really be a mixture of a few things. For me, instead of a Santoku, I would use a Bunka. Bunka is just a similar shape, but Bunka Bocho means like everyday house knife in Japanese. It’s got a more extreme tip that I would say verses a Santoku that has more of a rounded off tip and it kind of slumps off. But a Bunka, has more of a very sharp top drop point. So you get a lot more precision in the tip when you’re doing fine scallions. Those little things to me are important and that’s just me over analyzing it – ha! I enjoy a Bunka and that would be my second one and I think for a lot of people the Santoku is a lot more approachable.

The 3rd one could be an 8” chef knife, a Gyuto – gyu is cow in Japanese and uto means cow cutter, so that comes down to what they slice beef with traditionally. This knife is a traditional chef’s knife that’s 8.5” for the everyday.

That third knife could also be a Nakiri that boxy flat edged vegetable knife. It’s the shape of a small cleaver, but it’s not a cleaver for meat. It has a thinner blade meant for vegetable chopping and it has a flatter edge. It’s a more scaled down version of what you would see in a Chinese Cleaver. The Chinese Cleavers are used in Chinese cooking a lot for everything! The Nakiri is more of a very stealthier, scaled down version, more wieldy and easier to use. It’s not as big and it has a flatter edge. It’s better for chopping up and down, not meant for rocking. If you’re a rocker, rocking back and forth, everyone cuts differently.

So it could be one of those, or it could be a slicer. That third knife is kind of a variable within what you do.

AM: Whatever you lean towards in what you’re cooking.

CHEF JB: Exactly. Not to over complicate it!

AM: In addition to knives being offered, what are other items that are carried at Coutelier NOLA whether in your brick-and-mortar or online?

CHEF JB: We’ve got a myriad of products for everyday cooking at home, for professionals, and we wanted home cooks in South Louisiana who are very serious and fancy themselves as professionals at home, they wanted access to these same sort of things. So it’s really nice aprons, the knife rolls, the tool rolls, all of the very curated small tools that we use – the peelers, the microplane, etc. The things that I have used my entire career in the kitchens that I have worked in – everyone is using the same tools and that’s what we wanted to be able to bring people. We wanted a curated scaled down version, because you couldn’t necessarily find it in a one stop shop. You could find the spatulas and these small tools and accessories and items for your everyday kit. We have beautiful hand carved walnut spoons and spatulas from my buddy Kylee Thatcher up in Kentucky, she does Boothill Kitchen and I designed a Roux Spatula Paddle for making Gumbo with her, several years ago. That’s been one of our bestsellers especially down here. We packaged that with Mosquito Supper Club Cookbook which has been one of the bestselling Cajun cookbooks that have come out of South Louisiana in years! Melissa Martin, she has won several awards for it. So we’re catering to our culture in general and of course the overall scope of the tools that we have used. We also have Konro Grills, the Japanese firebox grills that everybody is using now in kitchens. We’ve got a whole pantry section filled with amazing ingredients and Japanese pantry items from very small producers all over Japan and some in the US. We have a lot of tinned seafood and I think that COVID made us pivot to have this pantry section because people were starting to cook at home more and have better ingredients, cooler snacks, and things like that. We try not to get too crazy into it and to still be very diligent about our selections. Like the sesame seeds and the sesame seed products that I use at the restaurant, the Wadaman family in Osaka, I just visited them this past May. They’re 5th generation sesame family who make these wonderful products and we sell it at the shop and we use them in our restaurant. Those are very intentional type of things and we have an incredible cookbook section as well and very dialed in.

AM: I know and myself included, a lot of people enjoy watching Top Chef and 5 Star Chef and all of these different competition shows. It seems like the one thing in addition to flavors and putting it together and that’s plating! The use of plating teasers is always something that we see. What are your tips that we should know when we’re using these tools?

CHEF JB: So I think it’s to the task. Like we have several different ones, we have 4 different sizes. Some are straight, some are offset so whatever is kind of comfortable for you. I have always used them in professional kitchens because you’re dealing with delicate products and delicate placement. I still use them everyday at the restaurant when I am doing sashimi dishes. The larger ones I use on the grill because I don’t like to use big tongs as they’re bulky and clunky. They can also kind of indent your food with the big teeth on the front. So we have these really cool 30mm Tweezers that you can use. I use them on the grill exclusively, but you can also use them for pasta making when you're making spaghetti or anything like that. I use them a lot in just my everyday approach to cooking and grilling. Sometimes they’re not going to be as practical, but you can use them to get into the pickle jar and all of those kinds of things. I use them to prune some of my houseplants. They really do have a good span of use. I keep them in kind of a ceramic crock with the rest of my tools at home and in the kitchen as well as work. I think that they are extremely utilitarian. You don’t want to get your hands too dirty and when you are dealing with delicate ingredients and their placement, they’re great so that your fingers aren’t smudging everything. Especially in a post COVID world, we try to keep our fingers out of things as much as possible and to still have a delicate touch to things.

AM: We talked a little earlier about your restaurant that recently opened. What does the name mean and what can people expect when they are coming in to dine?

CHEF JB: We opened July of last year, so it’s a little over a year now. Sukeban roughly translates to “woman boss” or “girl boss” because there used to be this time in the 70’s/80’s in Japan where there were these women that kind of formed these girl gangs around Tokyo and Osaka. They would meet up after school and women weren’t allowed to be in the male group of anything. So it was a time when women were forming their own independence. Japan is very patriarchal and set in tradition and social roles as well as social norms. So this was a time in Japan where women were coming out of their shell and it was almost like a women’s lib movement that was happening. The Sukeban was the leader of the gang and they formed these little motorcycle groups and they were just these little after school groups. Everybody in Japan wears the same school uniforms and it’s like a little navy sailor attire. After school, they would put these little pieces of flair to distinguish themselves in their group. They were not violent and I thought that it was a cool part of Japanese culture and it sort of died out. It’s represented in films they’re known as Pinky Grindhouse or Tokyo Grindhouse films. The Sukeban has definitely been taken to a fictional level in certain ways. I don’t know if you have seen Quentin Tarantino's (Pulp Fiction, Jackie Brown, Once Upon a Time in ... Hollywood) Kill Bill, but the scene where Uma Thurman is trying to get to Lucy Liu and kill 200 people in that room, and she gets to that girl right before her, that’s a Sukeban with the ball and chain.

AM: I was thinking that when you said it. She’s my favorite!

CHEF JB: Yes! So one of my dear friends, she’s a Japanese chef and a woman of many things. She’s a renaissance woman. She’s a graphic designer, she’s a fashionista, she’s a chef and she’s amazing. We met when she stajed with me in New Orleans probably 15 years ago and we became immediate friends. She was a large part of me getting deeply into Japanese culture as I am. She had her café and she wondered what it was that I was going to do? I mentioned this thought and felt that the name was kind of cool and she said that it absolutely made sense. Sometimes the older Japanese people give you a weird reaction, but the younger generation thinks that it totally makes sense. I wanted to make sure that it was kosher and I certainly didn’t want to piss anybody off. Then she ended up designing my logo and really helped me with that process and it kind of represents me in all of the things that I have done and she felt that it was me incarnate. Just like breaking the norm, a lot of times, I was the only woman in the kitchens that I worked in. I took it upon myself to open these businesses. It was kind of born out of that.

What you can expect from us is a really high level and it’s infancy, it’s a Japanese handroll bar. It’s an izakaya and an izakaya literally means, a stay drink place so people have an izakaya that comes in thousands of iterations. It’s usually a pretty late night kind of situation. It’s a bar where you get snacks and things like that. When I go to Japan, we go izakaya hopping at night. We bounce around and everybody kind of does their one thing well and then you go to the next one. The common denominator is that there are drinks involved and it’s a small and calmed down atmosphere and I wanted to create the aesthetic of a lot of the places that I had experienced and to work with my architect on that. It came out to this beautiful space with an L shape bar and very much so the aesthetic that I have been experiencing.

Louisiana is such a huge seafood area and I thought that the parallel between Japan and South Louisiana with the seafood and the rice, and the drinking culture – these are like 3 pillars in a lot of ways. We are a huge rice producing region here, I don’t use Louisiana Rice because we haven’t quite developed the right one yet for sushi, but I do work with a Japanese American family in California, the Koda family at Koda Farms, we use their rice. They’ve just got this amazing story as well. For me, that was the draw. I have always been a big seafood head. Rice growing up as a Cajun is as much a staple as someone who grew up in Japanese culture. We would just eat buttered rice sometimes and we would have these cravings. It was kind of silly, but in a lot of the same ways, it was as important to a Cajun table as it would be to a Japanese table. I’ve always been obsessed with rice and all rice is different and cooks differently and then you look at how to really dial that in. So I wanted to feature that, I wanted to feature seafood besides gulf and Louisiana seafood, we do fly some stuff in from Japan once a week from the Tokyo fish market. We use other amazing domestic fishermen and fisherwomen around the US, sustainable products all over. So our scope on the fish purveyors is pretty wide. Bringing that level and quality of seafood with that nori, that we went to the bottom of Japan for – it’s harvested for us, it’s baked for us, it’s shipped for us. It’s incredibly crunchy and crispy and is good for you. It’s a superfood as well. This food is incredibly healthy as well as premium quality. I really wanted to focus on doing those things well and letting those ingredients speak for themselves. That was the biggest part for me. I didn’t want to over complicate it by putting in too many sauces because oftentimes, you can’t taste the fish or what the star of the dish is. So for me, that is the biggest part of what I wanted to do and to do that really well – sashimi and temaki rolls. That can sound very simple, but when you take the attention and the time to source those things and to make sure that all of these hyper quality ingredients are all in one bite, that for me is everything.

We’ve got a few little apps and starters and things like that. We wanted to have a place where you could get great sake and it’s hard to find great sake down here. Whether it hasn’t been sourced well or whatever, a lot of people would say that they didn’t really like sake because so many people have had bad sake here. Or maybe it’s always served warm and that’s not the only way to consume it. Warm sake does exist, but oftentimes here, it’s a mass shitty sake. So cold sake, we exclusively do cold sake here and I’m constantly going to sake breweries in Japan to understand the process and to better source better sake. I think that in the next 5 years, we’re going to see a mega wave of sake hit the way that we kind of see it coming. You know, there’s a certain kind of underground where a lot of us have this idea in mind of what we’re helping to shape as far as that. It’s like when Natural Wines started having its moment.

It's a similar thing. My friend Shawn Williams, she’s a sake aficionado here in town and we do a lot of small events together. She and I went to a sake event in NY, a few weeks back and went to Le Bernardin and we wanted to see the kinds of sake that they had on the menu. We decided to just drink sake with the whole meal. They had 2 bottles on the menu and that was it. It blew my mind. They were really good and we had both of them and then the somm ended up talking to us for awhile and then he ended up coming as he was off the next night and he went to the event with us.

AM: Yeah, you’re talking about the Joy of Sake?

CHEF JB: Yes, the Joy of Sake. Yeah and that was Brendan Kimball, one of the somms at Le Bernardin. So he came with us and we ended up tasting all night and enjoying sake and then we went to dinner after and now he’s saying it’s ridiculous that they only have 2 sakes when there are so many amazing ones out there. It’s the little stuff like that where I’m excited to see where it goes. There are some sake breweries in Brooklyn, and it’s happening. I think that the biggest part of it is water and that’s number 1 when it comes to sake. That’s why Japan has such great sake – the great water. Here, it’s hard because if you’re not sourcing directly from well, an aquafir or spring water, it’s really difficult when you’re just using filtered water to make sake. It’s kind of creating dead sake without much flavor profile and that’s the difficult part in America that we’re going to have to get over as we’re used to just turning on the faucet. I think that that’s the thing that I learned in Japan. All of these places I visited, there were 300/400 year old sake breweries that are all lined along a river watershed and there’s a reason for that. It’s rice #2 – so it’s water quality and rice quality. The biggest consumer of sake is the Japanese people. If it’s small batches or if they limit out what they can produce a season, the Japanese will consume it all. Oftentimes, we’re left with what’s left and I think that that’s all changing. I think that that besides the temaki and that we did that well, I wanted to make sure that we had an incredible sake selection so it can change people’s ideas on what sake is.

“Louisiana is such a huge seafood area and I thought that the parallel between Japan and South Louisiana with the seafood and the rice, and the drinking culture - there are like 3 pillars in a lot of ways ... For me, that was the draw. I have always been a big seafood head. Rice growing up as a cajun is as much a staple as someone who grew up in Japanese culture ... [I]t was as important to a Cajun table as it would be to a Japanese table.”

— Chef Jacqueline Blanchard

AM: I totally agree and I love drinking it with so many different things!

CHEF JB: Right, same! Pizza!

AM: For sure! Pizza, tacos, chicken wings, steak, there are so many amazing pairings that are perfect for it beyond what many believe to be the fit. I’ve had friends raise an eye when I had it with something that they didn’t think it was meant to be paired with it. Here in NY, there are a lot of options and yet there aren’t.

Right before the pandemic, I feel that 2 or 3 years right ahead of that, people were really big here in NY on cider and cider production and it was having an entire moment and I went to a few places in Brooklyn that were focused on that.

CHEF JB: Right!

AM: I kind of agree with you that sake is the next one that will have that really big effort I hope.

CHEF JB: Exactly! I hope it's not fleeting!

AM: With so much that you do with your restaurant, you have your store, you have these amazing buying and research trips that you’re doing, are there other projects that you're doing that are food event oriented or a cookbook or any of these kinds of things that we should keep an eye out for?

CHEF JB: Not right now. I think that I have mellowed out a lot. I think right now just focusing on the knife shop and the restaurant and not getting myself into too much, too fast – it’s about balancing and that whole dichotomy. Right now, my focus is on travel so I think that the next thing that I would want to do is to host trips in Japan. I think that’s a big part of what I see coming up next for myself and I know that every time I go, people say that they want to go to the next trip and the next trip. You just have this line of people that want to go with you. That’s awesome, but you can’t bring huge groups, but certainly a smaller handful of people. You want to share it with people and it’s hard for me to articulate it to people if they’re not there to experience it. You want to definitely have some shared experience with that. For me, that’s the next big thing. I don’t have a book in the works right now, but maybe down the line. It would be cool to see another location of Sukeban somewhere. I think it’s built to be able to replicate in that way, but not in a franchisee situation. To be able to bring that to another town or another city and that experience is pretty special. My focus is to continue to dial in my relationships and to find more incredible ingredients, more incredible makers. I’ve already been twice this year and I’ll be back a third time in Oct.

I think that for me, that’s the biggest thing. I would like to and I think with the travel aspect, it’s a huge part of it and a bit more immersive for people that don’t know how to access a lot of the things that I have had the privilege of accessing through the years of doing it. I’m more of a simple girl. But now that the restaurant has been there for a year, people are always reaching out for projects and things like that. So local food events like I’m going to do Oyster South out in Georgia this Oct when I get back from Japan. It's a really cool event with a bunch of chefs about sustainable oyster production in the South and things like that. More awareness about sustainable seafood and I’m trying to be more about that conversation and movement a little bit more.

AM: If we were to come to your home, what are 3 spices or ingredients that you have always at the ready at home that can make the most versatile dishes that you enjoy making?

CHEF JB: I definitely think that furikake is one of those – the rice seasoning. It’s sesame, seaweed, a little salt, a little sugar, a little katsuobushi flakes, and bonito flakes. I think that that’s something that I put in a lot of stuff. I go through a lot of it. Definitely chili crisps for sure. Japanese chili crisps are absolutely my favorites and there are a million in one of those things out there now. There’s one in particular that I really love and use and it’s a huge staple that I kind of roll through. I think that tamari, tamari is more on the gluten-free style soy sauce. To me, it's kind of almost a thicker consitency - not syrupy – but thicker than what you use for soy sauce. But it’s this sweet umami packed flavor. You can use it on anything. I use it dress tomato salad, cucumbers, you don’t have to even with just Japanese things. It can be a marinade for chicken, fish, or whatever. It’s just one of those incredibly versatile ingredients. We have it in the shop and the same one that we use in the restaurant is the one that I use at home. It's incredible and I think that it’s one that people don’t think to use a lot. It doesn’t have a dark nature soy sauce or color scheme to it. It’s lighter, but it’s also gluten-free so if you have gluten issues, I’m not, I don’t have them – I just prefer that. Of course the Wadaman sesame seeds just to throw in a fourth. I use them on everything. I roll through that stuff!

AM: I’m sure you do! I would love to have a plate at your house to see what you’re making!

If we were coming over for brunch as we’re still in summer, what would be the meal that you would cook?

CHEF JB: Hmm brunch! It would probably be a crawfish étouffée just to be real. As that’s a very frenchy sort of thing. It’s on the stove all morning and by the time you look at it, it’s ready to go! That or man, that could shift! It could be a crazy bagel and lox spread with Ikura, the Japanese Salmon Caviar or like Trout Roe, stuff like that. I would probably do something along those lines.

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@barsukeban

PHOTOGRAPHY COURTESY | Chef Jacqueline Blanchard

Read the AUG ISSUE #92 of Athleisure Mag and see HOMAGE TO CRAFTSMANSHIP | Chef Jacqueline Blanchard in mag.

TAKE IT TO THE WAVES | MONICA MEDELLIN

We enjoy a great docuseries where we get to follow our favorite sports and get behind the action to find out how it all comes together. Prime Video's 4 episode series, Surf Girls Hawai'i follows 5 native Hawaiian females as they take their shot on obtaining a spot in the world tour. We follow Moana Jones Wong, Ewe Wong, Maluhia Kinimaka, Pua DeSoto, and Brianna Cope as we see them navigating their season, training, and interacting with their friends and family.

We caught up with Monica Medellin, Creator and Executive Producer of this docuseries. We wanted to find out more about how she became a fan of this action sport, being a surfer, working in the surf industry, and the importance of storytelling to amplify voices that are underrepresented but have powerful points of view.

ATHLEISURE MAG: We’ve personally been a fan of your work for awhile so it’s exciting to be able to talk with you to know more about you’re your docuseries, and what you’re working on that’s coming up!

MONICA MEDELLIN: Amazing! I’m so excited! I think that this is perfect because every body that knows me makes fun of me because athleisure is all I wear.

Thank you so much for highlighting me. I feel like a unicorn in this space. I just turned 30 and this all happened before then and it seems like the tides are changing and there are very few women that are like me in this position. So I really want to share my story and to hopefully inspire more storytellers in narratives like this.

AM: Absolutely!

Before we get into talking about the docuseries, we want to know more about you. What was the moment that you realized that you wanted to be a filmmaker?

MM: Oh, I mean, I feel like I was destined to be a filmmaker ever since I was a little girl. I couldn’t really identify that that was what I wanted until later in life. I've always been involved in sports as a child. My mom was a single working mom from Mexico and she raised me on her own.

Through that, she found different sports programs and extracurricular activities and that’s where I really fell in love with different sports and it started with more traditional sports like volleyball, basketball, and soccer. Then I moved into gymnastics and then we both discovered surfing while we were walking along the Santa Monica Beach and at that point, I had started skateboarding, surfing, and exploring these non-traditional sports.

I actually used her old camcorder to film myself skating! That’s what I did with my friends on the weekends, so obviously the production value was what it was!

You know, I started documenting sports from a young age and I started documenting myself as a young girl participating in those sports from that time. You know from there, I obviously played sports in high school – I was the team captain of the volleyball team, I would teach at surf camp over the summers and I moved to university and I studied Journalism at the University of Oregon. So, this theme of filming our experiences as women in sports has been something that has been a thread throughout my entire life!

AM: Wow! It also seems that a lot of your films as well as commercial work that you have done has also focused obviously on sports, but also covering underrepresented groups as well. As someone who is Black and has enjoyed sports such as snowboarding where people don’t think of us playing it, I like that you’re showcasing what is being done that people don’t necessarily think of.

MM: Right and I think that that’s something where you want to be niche, but not too niche where you miss out on telling other stories as well. I think that my main thing is highlighting and shining a light on stories that are underrepresented in the mainstream. That is the essence of my work. It doesn’t just need to be sports, it can be in anything. I mean, when I worked at the Los Angeles Times in 2015, I was helping launch a new platform that talks about this emerging American identity with race, immigration, identity, what does it mean to be American, but also never to really see yourself represented in the story in that way. So, I think that that time at the Los Angeles Times and producing documentaries around those topics really did shape the direction of how I approach my storytelling. Like sure, if I’m telling a story about an athlete, that’s in sports, but I want to uncover who the person is behind the athlete, what is the human experience that we can all relate to because ultimately, even when you see Surf Girls Hawai’i, it’s not just about surfing. It’s about coming of age, it’s about sisterhood, it’s about supporting each other through challenging times, and navigating life. So, I think that that is my approach through all of my storytelling that makes it universal whether you are interested in the sport or the topic itself.

AM: Absolutely!

What was the first project that you did that you realized that you wanted to do this as a career?

MM: Hmm, it’s actually funny, because my first film that I created was about a young Latina surfer in the Bay Area. She was part of a program that helped underrepresented youth get into the sport of surfing, get into action sports, and that film actually premiered at the Los Angeles Latino International Film Festival here in LA. That moment of seeing my work and my film, premiered at The Chinese Theatre, in Hollywood was such a monumental moment for me because I could see that this kind of storytelling was valued. I could see the reaction of the audience and I could see the emotion and I could actually feel the energy in the room. So, I feel like the LALIFF selecting my film to premiere at the Chinese Theatre in that way was a really defining moment for me. I knew that I could really make something out of this career and hopefully, tell more stories. At that point, I was still in my early 20’s so it was just the beginning, but I think that that was the moment that I decided to pursue this full time.

AM: We love surfers! This year alone we had the honor of speaking with Carissa Moore as well as Kai Lenny as covers for Athleisure Mag. You also surf – what is it about this sport that you enjoy so much?

MM: I think surfing is such a unique sport because it’s not just a sport. It’s a lifestyle, it’s a culture, it has deep roots around the world, and had I known that this sport is originated by people of color and women of color, I would have felt that I belonged in it sooner. (Editor’s Note: The origin of surfing can be found in various cultures as far back as the Incas in 1590 when a Jesuit missionary José de Acosta published it in Historia Natural y Moral de las Indias. In West Africa’s – Ghana, Ivory Coast, Liberia, and Senegal and Central Africans in Cameroon have had various accounts of this activity in 1640, 1679, 1834, and 1861. In Polynesia in 1769 there is documentation of he’e nalu which translates to wave sliding by Joseph Banks as he was on HMS Endeavour during the first voyage of James Cook while the ship was in Tahiti.) I didn’t know anything about the history of surfing until I met another Latina surfer who shared with me this deep history. After discovering that, I made it my life’s mission to try to tell the world that this is the truth and that this is the history of this.

I think that with surfing, it’s so special for that deeper reason, but also I think that it’s a way of connecting with nature to get outside and get off your phone. You have no way of communicating with anybody when you’re out there. It’s your time to exist and enjoy yourself and I think that it resonates with a lot of people. I think that when I first started surfing in Los Angeles, the lineups looked a lot different than they do today. Today I actually paddle out and I see more women, I see more women of color and I actually see friends every single time that I go. I think that this surf culture has been defined by advertisements, brands, the industry, but we are reclaiming what it means to be a surfer and you’re seeing that happening in your local lineups. You’re seeing that happening through Surf Girls Hawai’i, you’re seeing that happen through different lenses, I think! I think that that is what makes surfing special. It’s just, there’s nothing else like it honestly.

AM: As the creator of Surf Girls Hawai’i, what drew you to telling this story?

MM: Surf Girls Hawai’i is what I have dreamt of ever since I was a little girl. We saw Blue Crush released back in 2002, which was my favorite film, and I really identified with Michelle Rodriguez (Fast and the Furious franchise, Machte franchise, Resident Evil franchise), who was another Latina and I mean, that’s just one part of it. When I was working in the surf industry, I noticed that major mainstream platforms just had more coverage of male surfers. You barley saw women and in advertisements, it’s still really common to see a surfer girl in a bikini and a man on a wave surfing.

AM: Right.

MM: You walk down to any surf shop and that’s still the reality of our time in 2023! Actually, while I was working at the League (World Surf League), I started a personal archive of my favorite surfers who were women, who I thought deserved the spotlight and I pitched an idea that would eventually push the company to promote men and women equally on our social platforms. I think that since then, we have seen a shift. I just really wanted to be able to highlight women that I felt didn’t have a seat at the table. I think that through Surf Girls Hawai’i, they are finally getting the recognition that they deserve. That’s really cool that I helped spearhead that effort and identified this talent early on.

AM: For those that have not seen this docuseries, can you give us the premise of the show, and also, how did you decide to select the 5 Native Hawaiian female surfers that are featured in the docuseries.

MM: Surf Girls Hawai’i follows the next generation of native Hawaiian, female surfers as they compete at an elite level to earn a spot on the world tour of professional surfing. Surf girls is about a sisterhood of native Hawaiian surfers who are on the cusp of becoming pro and this is the most elite level that they have ever competed on and they are competing against each other, but also together in a lot of different ways and they support each other through that. I think that what makes it special is the fact that oftentimes when you see shows that center women, you see maybe cattiness or drama between the women. You see this marketable yet damaging portrayal of female relationships.

I think that what’s different with Surf Girls Hawai’i is, even though they are fierce competitors, and they are competing for one spot, they all support each other through this journey. That’s because they all know that if one of them makes it, everyone makes it because this is more than just winning for their own personal gain, this is about representing native Hawaiian culture at the highest level of surfing. I think that carrying that responsibility, and that legacy, is what makes this highest stakes in a lot of ways. You don’t need that cattiness or drama between the girls. I think that that is the premise, but also what makes it different.

AM: From your perspective as a filmmaker, how do you go about creatively organizing all of this. As you said, they’re all there for that aligned goal, but they are also individual people. How are you weaving that story and kind of planning it in your head especially when it’s only 4 episodes! By the end I was wanting to see more about these women, wondering if there would be another season, would the same surfers be followed – so many questions!

MM: The response to this show has been so overwhelmingly positive and I have been told that it is over performing. It shows that there is a gap and this storytelling was absolutely needed and 4 episodes did the trick! I think that that worked and I think in going back to your question, this cast is so special because on the surface, they are all native Hawaiian pro surfers that share this bond and share their culture together. But what I wanted to really accomplish with this series was to show them as multi-dimensional, multi-faceted women. They’re all different and all have different interests and different mindsets. They’re all different because you have on the one hand, Maluhia who is 26 years old, considered older to be competing and is at the crossroads of deciding on whether she wants to be a professional athlete and fulfill that lifelong childhood dream or pursue her education. She did both. She got her degree from Stanford and she is pursuing her PhD at UH Mānoha – all while competing on the WSL tour. I think that that is super unexpected. That defied expectations and I think that each character defies expectations of what you would think of them on the surface. So that’s just one example of how we approached the storytelling around each woman. How do we paint them as more than an athlete? Because each character is more than an athlete.

AM: What was it like working with Hello Sunshine on this project?

MM: I’ll start with Hello Sunshine. Hello Sunshine was honestly a dream partnership. Like we were aligned in our values before we even made the show together. I think for me as a creator, it was really important that the team working on Surf Girls was women-led and women-run, that is the essence of what makes Surf Girls Hawai’i what it is. I think that Hello Sunshine’s mission of changing the narrative for women aligned with my mission well before the final product. I think that Surf Girls put this native female Hawaiian experience at the forefront and Hello Sunshine invested in that, believed in that, and they saw that from the beginning. I think that that’s brave. This talent, they’re low profile, lesser known names outside of the surf industry, but that didn’t matter to them and I think that they just saw the magic. I also think that the Hello Sunshine team was very collaborative and supportive of hiring women behind the camera and making sure to work with my recommended Hawaiian and Hawaii local creators and crew. I just felt like the set was forward thinking and they understood the importance of picking a team to tell a story and in the best way.

I actually created and directed the original digital series that sold the show, and the vision stayed true throughout the process. I think that that is really hard to do actually. I feel that the women were really portrayed in a positive light and the culture wasn’t sensationalized. That was really really important. That’s my bit on Hello Sunshine!

AM: That’s amazing to hear. What has been your biggest takeaway in doing this docuseries?

MM: Oh my gosh, so much! I mean, creating and executive producing my first TV show, was an experience that I learned a lot from. I think that a big takeaway from the series is that you see the reactions from people that watched this and people are hungry for this kind of storytelling and they’re hungry to see women and women of color in sports. I think it’s interesting because this was technically made for Gen Z young women to identify with. But you see women of all ages responding to this and you see men of all ages intrigued, interested, and inspired by this story. So, I think that this is a story for everyone and that’s the takeaway – this story is important and deserves a spotlight and we were the first to do it and that’s really, really special. We were the first female sports docuseries on Hello Sunshine’s platforms and this was the first female sports documentary on Amazon.

AM: That’s a pretty big first!

MM: That’s big!

AM: That’s awesome!

I’m sure you’re always working on different projects, is there anything coming up that you are able to share that we should keep an eye out for?

MM: Yeah, so 2 things! I just got back from Tahiti for a shoot with the Olympic Channel, so that’s coming up. Then, I have another underreported, but fascinating field that centers women of color and Black women in sport that is not highly covered that I am currently developing. I’m developing projects constantly so we can leave it at those things.

IG @monicamedellin_

PHOTOGRAPHY CREDITS | PG 52 Ryan Gladney | PG 54 Brie Lakin | PG 57 Katie McDonald | PG 58 - 63 Prime Video |

Read the AUG ISSUE #92 of Athleisure Mag and see TAKE IT TO THE WAVES | Monica Medellin in mag.

ATHLEISURE MAG ISSUE #92 | JOEL CORRY

In this month’s issue, our front and back cover story is with EDM DJ/Producer and hitmaker, Joel Corry! With his latest single, Drinkin' that dropped last Fri for his upcoming album, Another Friday Night with MK and Rita Ora. We caught up with him in Ibiza to talk about he got into the music industry, his creative process, his latest single, upcoming album, his schedule, passion for fitness, and more.

We also caught up with Creator/Executive Producer and storyteller, Monica Medellin whose docuseries Surf Girls Hawai'i, which can be streamed in it's entirety on Prime Video. We talked about her career, a number of her projects, her passion for sports, and why she wanted to share the story of native Hwaiian women who are competing to be on the World Tour. We also chatted with Team USA Olympic Swimming Medalist Elizabeth Beisel. She talked about her love for swimming, being an Olympic athlete, the importance of swimming as a skill that we should all know to be safer in the water, giving back through USA Swimming Foundation, Block Cancer and the Newport Folk Festival!

We took some time to talk with Chef Jacqueline Blanchard who has worked in Michelin starred kitchens and took her knowledge and passion back to New Orleans with Sukeban and Coutelier NOLA, her cutlery and culinary tools/accessories store. We talked about kitchens that she trained in, why she launched her store which includes craftsmanship from Japan with an array of knives, why she is passionate about Japanese cuisine and how it parallels with Southern Louisian food, and more.

Prior to the SAG-AFTRA strike, we took some time to talk to Netflix The Upshaws' Jermelle Simon. We talked about his career which includes the stage as well as this series which is back for another season, his creative process, auditioning with Denzel Washington, and upcoming projects and manifestations.

Labor Day Weekend here in NY means that it's time for Electric Zoo. We give a bit of a preview of what to expect this season and in the SEP ISSUE #93, we will have interviews from artists that participated!

This month’s 9PLAYLIST comes from EDM DJ/Producer, Joel Corry. Our 9LIST STORI3S comes from singer/songwriter and entertainer, INNA. Our 63MIX ROUTIN3S comes from EDM DJ/Producer Joel Corry, EDM DJ/Producer Ferry Corsten, and Team USA Olympic Swimming 8X Medalist Nathan Adrian.

Our monthly feature, The Art of the Snack shares a must-visit to Centrolina inYDC. This month’s Athleisure List comes from Halifax Hoboken at the W Hotel Hoboken and Rua Thai in Brooklyn. As always, we have our monthly roundups of some of our favorite finds.

Read the AUG ISSUE #92 now.

BEAUTIFUL CUISINE | CHEF PHILIPPE MASSOUD

When you're enjoying a meal, each bite creates a memory of the sights, sounds, and occasion that is taking place. But in other cases, each bite creates a bridge to culinary and cultural history as a means to ensure that a heritage and dedication to flavors lives on. This month, we sat down with Chef/Owner Philippe Massoud of one of our favorite restaurants, ilili here in NY. We have made our own memories at this restaurant and enjoyed a number of meals here as we have our favorites when we dine here.

The name ilili translates to "tell me," and in each bite, Chef Philippe is telling and building an intricate food storytelling canvas that connects us his to his people from centuries ago. In our discussion with him, he took us on a vivid journey of how growing up in a culinary family in Lebanon that navigated war, while also offering hospitality to its guests, led him on a quest to maintain a connection to his culture by recreating dishes that we are now able to enjoy here in NY as well as in it's DC location. We talk about his passion for hospitality, commitment to food, the flavors of Lebanon, bringing authenticity of the cuisine to those who may have been previously unfamiliar, and the impact of his legacy.

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

CHEF PHILIPPE MASSOUD: I fell into food before I fell in love with it. Being in a family who has been in the business since back to the 1800s, both my paternal grandfather and paternal grandmother were in their respective families, into food. They started, my grandfather used to walk from his village to go work as a cook in the home of the rich and the famous as a prep cook. Then subsequently, he traveled with his brother to Alexandria, Egypt which back then was the hub, the capital of the aristocracy, nobility, and the pizzazz. He went and worked in palaces and hotels or what have you. They they came back to Lebanon and they opened a restaurant in downtown Beirut in the 1800s. Him and his 3 brothers actually brought in Austrian pastry chefs to teach the Lebanese how to do pastries, ice creams and chocolates. In that restaurant, you had a little chocolate stand, an ice cream stand, and a pastry stand, and you had the restaurant which also did a lot of catering.

So long story short, fast forward to when I was born, I was born into that DNA. My father used to cook for us every Sunday and we used to have these glorious meals and food was always a topic of conversation. When the war broke out in Lebanon, I ended up becoming a refugee in eventually what became our family business which was a hotel. The family grew from a restaurant to my grandmother and grandfather doing a Bed & Breakfast in the mountains of Lebanon. My grandmother sewed all of the bedsheets and the curtains. My grandfather ran it and eventually, they sold that, bought a piece of land and had the courage to build one of the first beach resorts in Lebanon which was called the Coral Beach. So when the war broke out, we were coming down from the mountains and we said, “ok, we can’t go home. It’s not safe. Let’s go to the hotel and then we’ll go home as soon as the quarrels stop.” We never went home. We lost our home in Beirut and we lost our home in the mountains. They were robbed, pillaged, and burned because we were from one religion and our homes were in an area of another religion. All religions behave really badly unfortunately.

So living in the hotel because we were confined to the hotel on many occasions, and because the hotel also became the refuge of many refugees, the hotel became my little park. My alternate world, my world of stability and to escape from the bombs, the bullets, the death, and the destruction. So I used to walk into the kitchen and to the patisserie and to steal petit fours and eat them. I would enjoy the tempered chocolate that was resting on the top of the baking oven of the patisserie and just eat spoonful’s of sugar and chocolate and grand patisserie and what have you. I did not know that this would be my calling at the time, but I think that that’s where my formation started. Because I was exposed to that and I loved eating, I loved tasting, and subsequently as a little kid, my first experience really – we had a French restaurant in the hotel that was a Michelin level restaurant where we had the gueridon and with it the steak au poivre table side with the sommelier table side – Baba au Rhum and Crepe Suzette. We had all of the French classics of the time. So, watching the maître d working the pan and sautéing the filet and then putting the cognac on and all of that, it was mesmerizing to me.

So, I asked one of the maître d’s to teach me to do that as a young boy. I don’t know I think I was 6 or 7 or maybe even 5. I dabbled with it right? Subsequently, during the war, but things had subsided a bit as we had gotten used to living with the war, we moved to an apartment and all of a sudden, I find myself in this apartment going food shopping with my mother in the super market and buying ready made cakes from Duncan Hines or whatever it was called back then. I’m appalled by how they taste because I was eating all of this freshly baked stuff that was freshly made and all of that. I wasn’t going to have any of it. I started calling the chef at the hotel and I said, “listen, I want to do this. How do I do it? Can you share a recipe with me?” So as a young 8 year old, I started baking cakes, crepes, figuring out how to make pastries, sweet cream, and understanding why the pastry cream wasn’t rising. In essence, it was because I had lost the access to all of this amazing food that I needed to have that food; therefore, was compelled to learn it and to figure it out at a very young age.

Then when my parents would be hosting guests, we would do catering from the hotel and I would spend my time in the kitchen with the chefs helping them plate because I loved all of this multi-tasking, 4 different pots on the stove, the hustle and bustle and all of that. I watched and I developed a palette and a taste at a very young age. Subsequently, when I became a teenager, I would be the one that would cook for my friends. When we went out, if we were out late after hours, I was the guy that would bring out the pan and would start cooking and setting up at 4 o’clock in the morning to drown all of your alcohol so to speak! That went on and at the time, my father didn’t want me to do any of that because he wanted me to get a degree like all parents want – to be a lawyer, a doctor, or become a neurosurgeon. This industry is back breaking and is difficult.

Subsequently, when I came to the US and I experienced Lebanese food as it was being served and reproduced, I was having none of it. It was so far from the foods, it was so far from the authenticity and I could not for the life of me understand why it wasn’t being reproduced correctly. I knew how to do it and I would even quarrel with my aunt whom I was living with at the time. I came as a tourist and then my parents called me and I was 14 years old and they told me that I could not come back home and that I needed to stay in the US because it was no longer safe in Lebanon. Therefore, I became a refugee. I was accepted in the public school system thankfully and I am extremely grateful for this country giving me the opportunity and therefore, I missed everything that made me who I was which was the food. I started cooking again and my aunt would cook and I would say, “this doesn’t taste like the Coral Beach.” She would then ask me what I would want to do and then I would say that we should do this or do that. She would say that it would take too much time and then she’d say, “if you don’t like the food, don’t eat it.” She was fed up with me because I was complaining all of the time!

All along, I took notes in a little recipe book that I kept – just basic stuff and all of that. I went to Cornell University and I studied for a degree in Hotel and Restaurant and Resort Management. Part of that program is that you have to do kitchen training, you have to understand food production and what have you. I discovered the recipe card and when I saw the recipe card, I thought, “oh my God I never thought about food this way.” I realized that at the end of the day, a recipe in a way, is a mathematical equation. It’s a balanced equation between the flavors, the textures, and the technique. I love that! So I started putting my little scratchy notes with my chicken shit writing into the recipe card and I started experimenting because I missed the food. There was a restaurant on campus that was kind of a fast casual at the time serving the food, but the food was really not there. Every morning before class, I would stop by and quarrel with the chef and beg him and say, “listen, we can do this better. Why don’t we do it?” Unfortunately, with a lot of immigrant cuisines, because our industry is so back breaking, they’re ok bending the flavor profile, bending the textural profile because they are doing the best that they can. The audience does not know the difference between the authenticity and not. This is where for me, it was an absolute no no because why are we teaching people how to eat this food incorrectly? Why are we modifying it? It’s really good, it’s really delicious and we should be serving it unadulterated in its authentic form and in the right way.

So while I was in college, my father got killed and the hotel that I thought that I would eventually go to work in got sold because we had to sell it under the gun. We were pretty much kicked out of the region that we were living in because we were Christians at the time. The same thing happened to Muslims on the other side. It’s not like Christians were behaving better than the Muslims and vice versa. Everybody was misbehaving and being evil. I found myself orphaned of a destiny that I thought was already written for me. I realized that I didn’t see myself working as a front desk manager in a hotel. I don’t see myself doing housekeeping. I really see myself working with this cuisine and correcting its path. I decided that I was going to jump into the food and jumping on the bandwagon, enhancing and elevating Lebanese cuisine. So I started really developing a menu and then all of the different ideas that I had. I started developing recipes for them based on my memory and what it was that I ate as a child. Don’t get me wrong, I failed and failed and failed. I burned and it tasted like crap and it gave me a stomach ache and it took me a long time. But I am a Capricorn and I have horns and I don’t give up easily and there is nothing such as failure in my vocabulary or my drive. I subsequently decided to prove to myself that I could cook the food and that I could really do it right.

While I was in college, I did 2 things. I did co-ops, my practical training that I had to do every semester. I did it in hotels in Spain. I worked in restaurants in Spain in the kitchens and worked in the pastry department, the savory department, prep departments, and it was back breaking. Back then, we didn’t have clogs and Birkenstocks and whatever. I was working in moccasins like all of the Spaniards were.

AM: Oh wow!

CHEF PM: It was not fun! But I loved it. I was working in very busy hotels - 250 rooms. So I understood and it was natural to me. It’s not like I was out of my element because unbeknownst to me, it created a lightbulb moment! You know when Malcom Gladwell talked about the 10,000 hours of training that you get to really become an expert in your area or what have you. I got a lot more than 10,000 because my entire life was in that.

I went to Lebanon and there was a famous – one of the top Lebanese restaurants at the time - called Bourj Al Hamam whose owners had worked with my grandfather in the past. You have to realize that a lot of the chefs in Lebanon and a lot of the pâtissiers when you’re talking about the 1800s and 1900s, had either worked, collaborated, or trained or did their internships with a business in which my grandfather had been involved because it was a very small country. My grandfather was like the Danny Meyer (Blue Smoke, Manhatta, Gramercy Tavern) of his times or the Stephen Starr (The Dandelion, Barclay Prime, Parc) of his time in Lebanon. They opened up the doors for me like it was my own restaurant.

I had my chefs pants and white coat from college. I had a video camera and I filmed everything and tasted everything. I wanted to reconcile what I had produced in the cuisine from my own experimentation with how it had been produced in the restaurants. I was like, “wow I got it!” I really got it going. Obviously, I didn’t know all of the little tricks that help you do things better, I didn’t have the technique to chop down 30 cases of parsley into tabouleh and all of that, but I knew where the flavor was. I spent about a month or so in that restaurant and I went to another restaurant and I trained in the art of making shawarma. Basically, how to butcher the meat, how to skewer it, how to cook it, how to shave it, how to make the perfect sandwich, the perfect prep, the balance between the meat, the greens, the tomato, the tahini sauce – how all of them have to be perfectly balanced to really give you the right flavor. All along, I’m taking notes and correcting my own recipes and what have you.

Then I decided that I wanted to see how Lebanese food is produced outside of Lebanon and I ended up going to Paris and I worked there for 3-6 months if my memory serves me right in all of the top Lebanese restaurants in Paris. I learned how to make all of the Lebanese pastries – the baklava, powdered creams, the canape, the cookies, semolina cookies and what have you. Also, I was able to see how a concept that had multiple creations creates a consistency and stability. So having seen all of that, I thought, “you can do it my man, you can do it!” So it was time to put my ring into the hat. That’s what I decided to do. Now mind you, I tried to open a restaurant in the city from ‘94 – ’98 and every time I called the landlord, they asked me if I had ever run a restaurant or owned a restaurant in NY and I would say no and they would hang up on me saying who the hell did I think I was?

Subsequently, I got called from a restaurant owner in DC. The owner of Capital Restaurant Concepts who owned Paolo’s, Georgia Brown, and Old Glory, J. Paul’s and Georgetown Seafood. He said, “listen Philippe, we’ve heard about everything that you have been trying to do in NY, we want to do the same. Why don’t you come and develop the concept?" At the time, they had the Executive Chef, they had the whole corporate structure. Obviously, I was 29 years old and to make a long story short, we opened that restaurant with the chef, I was concept director so I did both front of house and back of house. It wasn’t my restaurant. I tried to do the best that I could and I elevated the food up to what I was allowed and it was a great success. It was called Neyla in Georgetown on Main Street. 4 restaurants had failed in that location and everybody thought that we would fail, and of course, we succeeded and then in 2004, I resigned because I saw that there was no more growth and I was frustrated that I couldn’t express myself artistically the way that I wanted to. I took a year off to try to figure out what I wanted to do and one of my current investors contacted me and said, “hey listen, we used to drive from NY to DC to go eat in the restaurant that you were running in DC because we knew that we would be well taken care of and that the food would be as good as it would be. Why don’t you come and open in NY?” I was like, “are you kidding me? I haven’t been in NY in 5 years, I’ve lost contact with everybody. I don’t know any sous chefs, any cooks, bartenders, managers." I felt like I was going to pass out from anxiety right there and then.

So I took a leap of faith and I went to NY and when I walked into the location which is where ilili is, it’s as if the skies parted and the Gods smiled and the organs played and the angels came down and I felt that that was the space. At the time, my mission was very simple. I knew that to change the conversation about the cuisine, I needed to do something very big. The cuisine was very disrespected because it was always associated with street food, casual food, and I wanted to change that discourse. I wanted to change the conversation and I knew that we could because it’s a beautiful cuisine and I knew that it had a tremendous potential.

At the time, I was attacked for being a lunatic and who was this crazy guy that was opening a 10,000 sqft restaurant in Flatiron which is the most destressed neighborhood in NY and who do you think you are? But hey, I’m still a Capricorn -

AM: With those horns!

CHEF PM: Right, watch me do what I want to do. There I was on opening night with 80 Americans and me being the only Lebanese. 80 Americans who had never served, eaten, or cooked the food and they all knew what it was that I was trying to do. They all became American Lebanese because they understood the story and they believed in what it was that we were accomplishing and we did it! ilili is an homage to my heritage, it’s an homage to my culture, it’s an homage to 3 generations of Massoud’s that have been in the food and beverage business. I have family that is in the wine business. All my other cousins are either the equivalent of the Dean and Deluca’s of the high end groceries or super markets in Lebanon. The entire village is in the food industry. They are either chefs or in retail foods because of my grandfather. They saw that my grandfather succeeded. So that’s really what ilili is and it’s telling that story. Because I am telling my story, I wanted the whole restaurant to be about telling your story, having fun, celebrating each other, celebrating your guests, celebrating the moment - that's what we do.

“At the time, my mission was very simple. I knew that to change the conversation about the cuisine, I needed to something very big. The cuisine was very disrespected because it was always associated with street food, casual food, and I wanted to change that discourse... it’s a beautiful cuisine and I knew that it had a tremendous potential.”

— Philippe Massoud

AM: I think that’s amazing. I’m originally from the Midwest. So coming to NY, I came here in 2002, and the diversity of foods and flavors, we didn’t have that in the Midwest at that time that I was aware of. So I spent the first 2 or 3 years tasting all of these different things that I had never had including hummus, tabouleh, but I would go to the East Village and all of the places to get it. I loved it, but I always wondered if there was more to this cuisine than just street food. Although it was really tasty, I wondered what it would be like when elevated and I didn’t really known anything beyond that.

Then your restaurant opened. I think it was in 2008/2009 when I went and I was blown away. It became a place that if people asked me for a business meeting where I wanted to go – ilili, NYFW – ilili, my birthday – all the occasions. My family, they loved it. We’ve had our business meetings there! Just the food and the warmth, the space is so large and the hospitality that is shown just makes it such a beautiful place. I’ve been introduced to more beautiful foods in this cuisine because of your restaurant that makes it a place that I always want to go to.

CHEF PM: Thank you!

AM: Yes, so thank you for that!

CHEF PM: That’s very kind of you!

AM: Yeah!

CHEF PM: You asked me about why the staff is so customer friendly driven. So when we were in the hotel, every guest was a family member. They were all in their homes and our homes. We took care of guests in a way that whatever the request, whatever needs, met whatever anticipation that we could think of! We had a box of cigars that we would pass around to the big spenders and they got complimentary cigars from the maître d. If one of our employees had an apple grove in his village, we would bring apples from the village and distribute them and send them by car to every guest. We really went out of our way to be almost extended members of the family of our guests. Besides being in a war, that was the level of hospitality that we had grown up. I made it very clear to our staff that there was was no no in ilili and that every guest matters and a grace and a hospitality are fundamental to the cuisine as well.

Now the mere fact that you’re not having a linear experience in the context of an appetizer, main course, and dessert, and the fact that you have Thanksgiving every time that you’re eating here. That helps also! It breaks the ice, it’s more festive and you’re less guarded. The tension at the table is substantially subdued because the celebration starts the moment that you sit down and you’re getting all of these different plates that are coming down. So the concept helps, but it also has to do with the company culture. We take care of our employees in NY the same way that my grandfather and father did in Lebanon. We married our employees, we helped them buy their first homes, we helped send their children to college, we helped a guy propose to his wife! These are the things that we did. So, I consider my staff as important to me as my guests. I go out of my way to do the best that I can in that environment in the hopes that they pay it forward to the guests. It works. Don't get me wrong, we have days where we fall flat on our face – we’re not perfect and people have bad days, so what, it’s not the end of the world. we're human beings we're not robots.

There’s a certain beauty – restaurants are a snapshot of life. It‘s an amazing ecosystem where you have one table that’s celebrating, another table that’s mourning, another table that just met, an employee that had a bad day. The amount of psychological energy that exists in a restaurant is just amazing and we try to keep it light and fun and the food helps to do that.

AM: It definitely shows. I used to be a person that could never eat by myself for lunch and I would have such anxiety about it. I remember one day, I was really craving going to lunch at your restaurant it was during NYFW and I was in between shows, but I was alone. The care was so sweet that it actually broke the issues I had with solo dining when I wanted to eat alone.

CHEF PM: That’s so sweet!

AM: Haha yeah I don’t know I think when you’re growing up as a kid, you never wanted to eat by yourself, but there are times when you’re in the city that you’re not going to be able to have someone with you. I didn’t know if it was going to be weird, but the staff was amazing and I really enjoyed it.

CHEF PM: Yeah and also, the fact that you’re not eating only with a fork and knife, you have the pita and you can scoop the food, and you have the lettuce and you scoop on the Tabouleh, that interactivity breaks down some of the rigidity of the dining experience. This is why we open the door to the cuisine and we planted the flag. I’m so happy now that there are plenty of restaurants in this field that are serving this cuisine.

I think it’s because society is shifting a little bit. So small plates and what I like to call, the Thanksgiving Effect, is something that we crave now. We’ve become a lonely society and so our only friction points with our fellow human beings are when we go out dining. It’s really – if you think about it, you used to go out shopping and you rubbed elbows with people. You're ordering everything online. You used to go to the super market, everything is online – at least if you’re in the big cities. Because you don’t have time to go. At 3 o’clock you have done your shopping list – you don’t have time to go there for 45mins. So, restaurants, in my humble opinion, are the last and only area to feel human warmth and to have human friction which is so vital and important to our collective wellbeing when you think about it. It’s becoming a big problem and COVID has proved that to be a 1000th multiplier. So yeah, what better way to do it than to share food?

AM: Absolutely!

What are the spices and ingredients that are indicative of Lebanese cuisine for those that are not familiar?

CHEF PM: Allspice, cinnamon, cloves, nutmeg, sumac, and aleppo pepper are generally used. You then have coriander, ginger, and of course, all of the herbs. But in sticking to spices, usually, you’ll have wherever you have allspice, you’ll have cinnamon that’s right behind it. There’s just a bit of hint of it. It’s never like cinnamon only. That’s usually what you will taste taste in a lot of the vegetarian stews, whether it’s okra stew, eggplant stew, or string bean stew. Remember, the cuisine originally is a vegetarian cuisine.

People did not have money to buy beef or to slaughter a goat or a lamb frequently. You slaughtered a goat or a lamb on the rare occasion that you could afford to do it or if it was a religious holiday. So people were eating an overwhelmingly vegetarian diet. So, all of those stews would be made with these spices.

The way that I like to do it to make it simple for the readers out there, whenever you have 1 part allspice, you’ll have half a part cinnamon, you’ll have 1/4 part clove, and 1/8 part nutmeg. So if you do that blend, then you’ll get yourself there if you want the Lebanese palette when it comes to the seasonings. Now keeping in mind that Lebanon was on the tailend of the Silk Road. The caravans used to buy spices, seasonings, and silk. Lebanon was a silk exporter and the economy fundamentally at that time was silk. So, you have a lot of movement between Asia and the Lebanese coast going out to Turkey and Aleppo, Syria so eventually, we did get stuff that were influences from China and it’s quite interesting that for example, we have a bread that we make on an inverted wok and I’m always scratching my head to wonder if we got that from the Chinese or did they get it from the Lebanese – who took it from whom? Or who borrowed it from who?

But usually in our cuisine, seasonings are behind the ingredient. They are not ahead of the ingredient. They let the ingredient sit on the throne and if you want, the seasoning comes as a caress and a whisper, but not as a punch. That’s what makes the cuisine light. Don’t forget that if you over season, it’s not so good for your digestion. A lot of people have allergies that they are not aware of. They don’t understand that sometimes they go to restaurants and eat and they feel light, and then others it’s like they just poured a pound of concrete in their stomach. Well, it’s because of the balancing act that you have to do and I myself, you know, suffer from a lot of digestive issues. So, everything I do, I consider myself the Guinea pig. So if this works for me, it will work for my guests. I really take care to ensure that I am giving you the lightest and most tasteful version of the cuisine, keeping in mind your wellbeing as well.

“There’s a certain beauty - restaurants are a snapshot of life. It’s an amazing ecosystem where you have one table that’s celebrating, another table that’s mourning, another table that has just met, an employee that had a bad day. The amount of psychological energy that exists in a restaurant is just amazing and we try to keep it light and fun and the food helps to so that.”

— Philippe Massoud

AM: Well for the restaurant that is here in NY, what are your favorite dishes that you feel that people should try when they come by?

CHEF PM: To be honest with you, it all depends on the day of the week. Our roast chicken is a huge favorite. People just don’t understand how it can be so succulent and tender with so much flavor.

AM: I’m people!

CHEF PM: Mind you, it’s marinated in almost 14 different ingredients, right? It’s cooked to order and that’s why it’s so juicy and tender. It’s not pre-cooked, it’s not part cooked and then reheated. It’s cooked from scratch. So the roast chicken I love. The lambshank is a dish that I really adore. If I want to do the South of France or a Mediterranean experience, I’m going to order a bottle of rosé, I’m going to order the whole Bronzino, the Black Island Shrimp, The Octopus, a Hummus, a Salad and I’m good to go! I just took a trip to the French Riviera or the Puesta de Sol or Beirut right? That’s the fun part of ilili, in the sense that you can do that one day and the next day, you want to go meat centric and have that delicious California, Lebanese, or French wine and Leg of Lamb and you can have that robust meal just as well. You can also go with the chicken and get yourself a delicious white wine. So that’s the fun part about the concept. You really have a beautiful dish that stands on its own and can really give you the dining experience.

And of course, the Mixed Grill, who doesn’t want to go and have a little barbecue flavor? A little kebab that has all of the aromatics. But then there are moments when I really really jones for the Steak Tartare – Kibbeh Naye Beirutiyyeh. Eating it, I have so much fun with it. Sometimes I add cilantro leaves to it, I’ll add the Harissa and paint it on it so that it’s nice and spicy. So really, I don’t have a favorite. It’s about the day of craving and what I have a target for when I come in. If not, then I will go some place else and not go into ilili. Don’t get me wrong, I love pasta too!

AM: What led you to open another ilili in DC?

CHEF PM: Well because I had lived in DC and I had a great time and fell in love with the city and because we had created memorable times in that restaurant that I led, people today still have memories of Neyla. At the time, when I was in DC, it was crazy. I was DJing, I was cooking, I was maître d’ing – I’d finish working the grill, change my chef coat, put on civilian clothes, sit at the bar with my Radio Shack mixing table and DJ every Fri and Sat. It was crazy! We had a line out the door. All around the block. We were spinning music and people were dancing.

So, I had really beautiful memories of DC. When The Wharf approached me, and I visited The Wharf, I was mesmerized by the transformation of the area as I remembered what it was like back then! I really liked it and I said that it was a no brainer. We had been in NY long enough and it was time to grow. Why not DC as the next step?

Now little did I know that COVID would come and we would all undergo the trauma that we did. But we built the ilili in DC during COVID. We used to drive almost every week for 4 hours because we couldn’t get on a plane and it was a nightmare. There were supply chain issues and what have you. DC if you want, was all about celebrating life. In DC, the space when I walked into it with Nasser Nakib our architect, we were like, “wow this is a Navy area, this is a greenhouse. This is like a courtyard in the old world. We need to transport people into that moment of time.” We were all coming out of COVID and we wanted to flip COVID the bird so to speak and to say, life is good, life is vibrant, and things are coming back. I mean, it was dark! NY was very dark. I’ll never forget. I laid down on the street in 5th Ave for 15mins and there was nobody and nothing. I was just lying down and serene.

So we went with a celebration approach, we went with what does the space want to be? This is why I’m not a cookie cutter, I’m doing restaurants that tell the story of the space that they’re in, the geography that they’re in, and the culture that they’re in. For example, this is why we have the Hummus with the crab meat, the falafel, and a little bit of Old Bay because I wanted to do a little bit of an homage to the neighborhood that we’re in. That’s why the menu is a little bit different and I wanted to elevate things a little. DC is smaller so it’s much easier to elevate it a little bit. I don’t know if you know, but every piece that we have in DC is custom made from the floor tiles, to the chairs, there is nothing to the exception of the table bases that we bought in the US – everything else was imported from Lebanon and put together by yours truly and the rest of the team that was there. That’s because we care deeply about the story that we are telling and we don’t want to cut corners, it’s not about the dollars and cents, and it’s not about the return on investment. Yes it’s important and it counts, but it’s about really putting your heart and soul into the space and hoping that your guests when they come into your space, that you have really given your all for their pleasure. That’s what we try to do in DC.

AM: Well we have not gone to that one yet.

CHEF PM: Oh, you’re going to love it!

AM: I looked at the pictures and the location is beautiful. It’s different than NY but I love the vibe.

CHEF PM: They don’t do it justice!

AM: I imagine!

Do you plan on opening in other cities as well?

CHEF PM: Yes, we have been looking at Miami for quite sometime but the market is so hot that it has been hard to find the right location. We love Miami, there has been some interest in Los Angeles, but we need a local real estate partner as we need the right space. I’m not going to grow for the sake of growing. And I’m very happy to stay where I am and to grow what I have. But I want to do transformative restaurants and when the right location comes, we will do it!

Yes, Miami is important, Chicago – these markets are soliciting us, but we haven’t found the perfect – well not perfect as perfection is the enemy of progress, the right location has not been found.

AM: What is an average day like for you? I can only imagine that your hands are in so many pots.

CHEF PM: I’m not going to lie to you, I have taken a bit of a backseat to empower my leadership teams to do more. I used to work 80-90 hours a week, 7 days a week pretty much. I am trying to be more disciplined and do 5 days a week – but I do 5.5/6 days. I usually wake up around 6am in the morning, I have my Espresso, read the news, catch up on everything, I am at the restaurant anywhere between 8 o’clock and 9 o’clock depending on whether I slept a bit later. I come in, I read all of my emails, I’ll go down and check in on the kitchen and now we’re doing a bit of R&D so I give some instructions to make sure that things are prepared. I start doing versions of the recipes so that we reach a point where we are happy with the product. I’ll taste with the rest of the team because I like to be collaborative. There will be a good hour of R&D and cooking. Then meetings – with the management team. We have a lot of managers so we have to spread them over a period of time. We go over financials, mentoring, creating transformative moments, and I’m usually done around 6/6:30 sometimes 7 – sometimes I leave at 5. Then I start all over again the next day!

AM: Oh wow!

How do you take time for yourself just so that you can relax?

CHEF PM: I meditate. I like sound therapy. I find it to be really beneficial and wonderful. I like to cook. Cooking at home in my apartment is my way of calming down and relaxing. My team is very surprised because this year I have cooked in my apartment more than I have cooked in a very long time. I don’t know what’s happening to me, but I’m feeling very creative! So, cooking, meditating, walks – I love going on walks and going out around town with friends celebrating!

AM: That’s amazing.

If we were having brunch at your home, what would you cook?

CHEF PM: Well, I like to make a mean Benedict, I’m not going to lie to you. So if you were that kind of crowd, I would do that. Otherwise, I usually make olive oil poached eggs. The secret to these delicious eggs is very easy and I encourage your readers to try it. I usually do 3 eggs Sunnyside Up, I put them in a pan in olive oil – enough olive oil for the egg to sit on the olive oil, but not so much that it’s like drowning in it. You want to have an 1/8th of an inch in the pan. You crack your eggs and then you put your burners on the minimum. So if you have a gas burner, you put it on the absolute minimum where the flames are very light. You put a timer anywhere between 8-10mins, and you let the eggs and the whole pan all come up to temperature together. That will create the creamiest, most delicious egg that you have ever had. Of course, a bit of salt and pepper, I like to toast some sourdough and put that on there. So there would be eggs, there would be Labne, there would be mixed olives, sliced tomatoes, probably some fresh mint and there will of course be bagels or homemade bagels and home-cured salmon depending on the crowd! Whether it’s going to be beet cured salmon or fennel cured salmon. Let's see what else, I'm not going to lie to you, I'm a sucker for really good Almond Croissants from the neighborhood baker and maybe some berries!

AM: You come from such a great legacy and you’re continuing that here, what do you want your entire legacy to be known as?

CHEF PM: That I did the best that I could to touch the people that I work with and the people that eat my food in a positive way! Simple as that.

IG @ililirestaurants

@ililidc

PHOTOGRAPHY CREDITS | PG 64, 69 - 82 Courtesy ilili | PG 66 + 84 Scott Morris |

Read the JUL ISSUE #91 of Athleisure Mag and see BEAUTIFUL CUISINE | Chef Philippe Massoud in mag.

THE DESCENT | LAURA MCGANN

Prior to the release of Netflix's The Deepest Breath, we had the pleasure of watching the screener for this documentary film that not only brings us into the world of freediving, the relationships between freedivers as well as safety divers, but the dedication and the complete use of the athlete's body when they are competing. We are introduced to Alessia Zecchini who is known as the Deepest Women on Earth at 123 meters, 38X Freediving World Record, and 17X World Champ. We also meet her safety, Stephen "Steve" Keenan who was passionate about this sport as well as protecting the freedivers who continue to trailblaze in this sport.

For those that may not be aware, we wanted to give a bit of background on the sport as well as some terminology. Freediving is the practice of holding your breath when diving underwater without the use of breathing equipment, such as a scuba tank. This takes on more meaning when you realize that prior to Alessia winning the 2023 AIDA Oceanquest Philippines in Camotes Island, she broke a world record in the Bifins discipline during the 2023 Secret Blue International Depth Competition in the Philippines by achieving a 109 meter dive in 3 mins and 38 seconds. She broke her own 2-day old record of 107 meters set on a 3 min 26 sec dive in March and surpassed the previous AIDA record by a 10meter margin. Her world and Italian records are definitely astounding and even more so when you realize that this is done by simply holding your breath as depths are being navigated!

In this sport, there are blue holes which are a large marine cavern or inkhole, which is open to the surface and has developed in a bank or island composed of a carbonate bedrock. They can be an oasis in an otherwise barren seafloor. Blue holes are diverse biological communities full of marine life, including corals, sponges, mollusks, sea turtles, sharks, and more.

If you have yet to see this documentary film, you can stream this now on Netflix, but this interview may have spoilers. We sat down with the film's director, Laura McGann to find out about why she wanted to share this true story, bring this sport to life, show how one trains to do it, and to transport us to phenomenal locales around the world.

ATHLEISURE MAG: What drew you to want to direct The Deepest Breath and how did you find out about this story?

LAURA MCGANN: Look, I love the sea and we moved to live by the sea because we love swimming all year around and it gives me a lot. I’m a better person for the sea for sure!

So I suppose, that I would be attracted to anything about it and I remember seeing it in the Irish Times and I didn’t know what freediving was and I had to Google it. I was met by these incredible images of humans behaving more like dolphins and holding their breath for what felt like forever. It was kind of like learning that there was a group of people who had cracked the code on flying and that they had just learned how to fly! I was like, what? So it started there and then I learned more about Steve and Alessia, that’s when I really felt like, oh God this could be an incredible story, an incredibly cinematic documentary and if I were possibly able to tell it in the moment, and go on their journey with them – Alessia the World Champion freediver and Stephen Keenan an expert safety diver and their lives are just so incredibly dramatic and also just really inspirational. Just seeing that if you just live your life a little bit differently, follow your dreams – what it is that you can end up doing!

AM: When we first heard about the movie, there was a general sense of what freediving was but the first 5 or 10 minutes of actually watching your film, you get the depth of the intensity of what the film as well as what the sport is about! It really puts you in awe about all the things that have to come together to compete in this with holding that breath and really using your body as an instrument.

How did you immerse yourself in being able to really know about what the sport is and to get those moments so that as a viewer, you’re able to translate those anxiety filled moments as you’re watching it?

LM: Well, I suppose I came to this not knowing anything. It was really a long time before I would see a freediver with my own 2 eyes! It would actually be years, about 3 years and so the free divers from all over the world, held my hand and spent many an hour explaining to me over Zoom on what they did, why they did it, how they did it and how it all was. Then eventually, the first place that we went to where I saw Alessia dive was in fact the Blue Hole in Dahab, Egypt. One of our participants in the film, Kristof Coenen, he describes it as like putting his head in the water for the first time and holding his breath and all the shit from daily life just vanishes. I was at the Blue Hole and I looked in the water and I saw all of the little fish and the coral and I was only up to about my hip, but then I swam about 5 meters out and then all of a sudden, it just drops like a cliff for about 100 meters deep from 1 meter to 100 meters – just like that! It was an incredible blue, the kind of blue that calls you down and so getting to see that for myself, experience it for myself, I think it was really important as the filmmaker that I could kind of grasp something from it and try to bring that onto the screen.

AM: From an organizational standpoint, the way that the film reveals itself is really interesting and it tells a deeper story. You have so many people that talk throughout this film. How did you coordinate it all as it must have been massive?

LM: I suppose that part of it was that we had the pandemic which stopped us from doing a lot, but it also allowed us to do a lot as well in terms of the research and being able to spend so much time talking to them. It allowed us the time to really sit with the story and I would use our Zoom transcripts to piece together, kind of as a script to see what people were saying and to figure out the best way to tell this story in the most compelling way and to try to figure that out. And really, just to do it justice.

AM: What’s the big story that you want people to walk away from in terms of having the freediver and having the safety diver, what is it that we should be getting from that?

LM: I suppose that one of the things is to open people’s eyes up to what humans can actually do as that’s just fascinating! To watch that play out in someone’s life, to see them develop the skill, but it’s also like, 2 people that had this wild streak, this curiosity for the life and this world and just living their life in a way that was different from the way that it was expected or would have liked from their parents. Going on that journey with them is a bit like living vicariously through Steve and Alessia and doing something that maybe a lot of us would not be brave enough to do, but perhaps should be!

AM: We’re taken on a journey of a number of locations in this film. What were all of the locations?

LM: Oh my God, it was incredible! Freedivers know how to choose locations and they were more like that of a Bond film! So we started in the Blue Hole in Dahab and we went to Dean’s Blue Hole on Long Island in the Bahamas – it’s a 200m sinkhole. It’s just stunning. We went to a number of cenotes (Editor’s Note: Cenotes are a natural pit, or sinkhole resulting from the collapse of limestone bed rock that exposes groundwater. This term originated in the Yucatan Peninsula of Mexico, where cenotes were commonly used for water supplies by the ancient Maya.) in Mexico. I didn’t even know what a cenote was and looking at some of the footage from Daan Verhoeven, he’s a freediving cinematographer – I had seen these incredible images. Our main image is of Alessia swimming up towards the light in a cenote and I remember seeing images like this from Daan and asking him, “Daan, what’s this?” He explained that it was a cenote in Mexico. So it was just such an incredible learning curve for me. Then, filming off of the Caribbean Sea off of Mexico as well with the freedivers along with incredible freediving cinematographer Julie Gautier, she would with the safety and the divers, dive down to 30m, pop back up, show me the shot, I would be holding onto a noodle on the surface and I’d say, “that’s great Julie, could we just do that one more time, slightly different?” She’d say yes and pop back down to 30m and then come back up again. It was like having a fleet of dolphins on our crew. That’s what it was like!

AM: What was your favorite moment of this production?

LM: Oh God, there has been many really! Many moving moments. I would struggle now to name 1. It was in the Blue Hole in Dahab and as I said, it was our first shoot and it was my first opportunity to see what it was all about and it was swimming out over that cliff like I was saying to you. There was that moment when I was looking down at the fish and then it broke down and away into 100m. It was just this blue that went on for forever! It looked more like you were looking into the sky or something and you could see for 30 or 40m. You could see fish and that was just a moment that I will never be able to forget for my entire life! There were core memories made there in that moment.

AM: What was the most difficult part of this production?

LM: For me, I would say, getting it right. It was really important to me, not just as a filmmaker, and as a film that people would be able to get something from and enjoy. But for the people that are in it. It was just really important to me that Peter, Steven’s dad and his family, Alessia and her family were happy and felt like it reflected their memories of what happened and that it was true and it was fair. That was something that was always at the forefront of my mind and it was really important.

I wouldn’t say that it was a difficult thing, I would say that it was extremely important that we would have to look after.

IG @netflix

PHOTOGRAPHY COURTESY | Netflix/The Deepest Breath

Read the JUL ISSUE #91 of Athleisure Mag and see THE DESCENT | Laura McGann in mag.

ATHLEISURE MAG #91 | CHEF MICHAEL VOLTAGGIO

In this month’s issue, our front and back cover story is with Bravo's Top Chef Season 6 Winner, Titan Chef on Food Network's Bobby's Triple Threat, countless appearances as a judge on Beat Bobby Flay, Guy's Grocery Games, and trailblazing Chef/Restaurateur, Michael Voltaggio. We have been a fan of his since he appeared on Top Chef and we love seeing his passion for food, guest experience and hospitality as well as he continues to increase his brand and portfolio by working his brother, Chef Bryan Voltaggio as well as their partnerships with Live Nation and MGM Resorts. We wanted to know what he was working on now, the upcoming 2nd season of Bobby's Triple Threat and how he navigated the industry. We also caught up with Chef/Founder Philippe Massoud of ilili here in NY as well as its DC location.We have attended this Lebanese restaurant since 2008 and we have a number of dishes that we enjoy there. We wanted to know more about how he brought the cuisine of his home in Lebanon to NY and elevated it! He gave us his culinary story that is filled with passion, memories, and the need to continue storytelling with each guest that comes to his restaurant. He also talks about how he got into the industry as well as an the importance of connection through his food. We sat down with decorated Team USA Swimming Olympic Medalist, Nathan Adrian. We enjoyed watching him as he participated in the Summer Games of Beijing, London, and Rio. He talked about being a freestyle swimmer, having teammates that included: Michael Phelps, Ryan Lochte, Matt Grever, Cal Dressel and more! He also told us what he has been up to since then as well as the importance of safe sun! When it comes to haircare, Chaz Dean, Hairstylist, Colorist, and Founder/Creator of WEN which is a hair system that revolutionized the industry by removing lather from your hair routine. He talked about how he became a hairstylist, how creating products became part of his role, the fundamentals of Chaz Dean Studio, and his line, WEN. If you have yet to watch Netflix's The Deepest Breath, we highly suggest that you do. In our conversation with its director, Laura McGann, she talked about creating this documentary that focuses on a world champion free diver and her safety diver. In this story we learn about the sport, the incredible kind of training that takes place when competing and participating in this sport, the beautiful locales around the world, and the relationship of these roles and this duo specifically. You can stream this now.

This month’s 9PLAYLIST comes from DJ Mia Moretti which we have seen perform a number of times here in NY and EDM DJ's Kris Kross Amsterdam. This month's 9DRIP comes from Chaz Dean. Our 9LIST STORI3S comes from FAST X's Jordana Brewster and The Bachelorette contestant, Jason Tartick. Our 63MIX ROUTIN3S comes from Chef Michael Voltaggio, and EDM DJ/Producer John Newman.

Our monthly feature, The Art of the Snack shares a must-visit to Jiwa Singapura in Tyson’s Corner. This month’s Athleisure List comes from Ritz Carlton, Bacara Santa Barbara and Ichibantei. As always, we have our monthly roundups of some of our favorite finds.

Read the JUL ISSUE #91 of Athleisure Mag now.

FOR THE LOVE OF THE GAME AND FAMILY | GLEYBER TORRES

There's nothing like a summer day whether you're at Yankee Stadium or you're watching it from home. Watching a baseball game, hearing the stories and of course eating all of our favorites is the best way to enjoy America's Pastime! We still have a lot of the season ahead of us and we were excited to sit down with New York Yankees shortstop and second baseman, 2X All-Star player, Gleyber Torres! His debut in the MLB and on this team began in 2018.

He talked with us about his journey from playing baseball in Venezuela, joining the team, what it means to be on this team with its known heritage, how he approaches his games, what he does prior to and after, his recent collaboration with Kings Bred, and navigating fatherhood.

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

GLEYBER TORRES: I remember when I was 4 years old, my parents took me to the field, one day a weekend and after that, I played every day. I would go to school and I would practice in the afternoon and I would play on the weekends as well. I don’t really remember too much when I was really young but I know that when it was raining or when they would cancel the games, I would start crying. I just really wanted to play a lot and when I started growing up, I would watch it every day on the TV and would watch Omar Vizquel and I just knew that it was a sport that I really wanted to be able to play.

AM: When did you realize that it was something that you wanted to do as a profession?

GT: When I was 12 or 13 the academies started noticing me and they gave me the opportunity to practice with them. My dad and myself, we realized that maybe I wouldn’t just play this sport as a hobby or something I enjoyed doing, but that I could be a professional baseball player. It was a long conversation with my dad and my mom. From the beginning, my mom didn’t want me to do this as I would have to move from where I was from to another city so that I could practice every day. I really wanted to focus on this and my dad wanted to give me every opportunity that he could to see what I could do to play baseball. So, after a couple of hours, we decided that I would have to go there and to see what my future would be there and how it would all change.

AM: As I mentioned at the top, I have been a Yankees fan since I was 6 years old. You’re the first Venezuelan player to join the team. What does it mean to you to be on the Yankees?

GT: First of all, it’s an honor! I mean, the history of the Yankees, many championships, many good players, many really good numbers. Just playing here is amazing, the city, the fans, all the history is just really inspirational. It’s just something that’s really special and I feel like, as a player, everyone wants to play with the Yankees. I got that opportunity from the beginning and I’m just grateful to be with all of the boys on the team. Of course, I want to try and bring another championship to the Yankees!

AM: Absolutely and the season is well under way, what are you focused on and looking forward to this season?

GT: We don’t start like we did last year. We’re playing really good right now and everybody is healthy and we can play better. We’re going to try to win the most games possible. I think that we’re in the 3rd place right now, but we still have a lot of games right now and I think that everybody is on the same page and we’re staying focused on doing really good this year and if everyone stays healthy, we can do really good things.

AM: We always like knowing what our favorite athletes and celebrities do when they hit the gym. So, obviously, in addition to playing, what are 3 workouts that you do in the gym?

GT: I have a special thing that I like to do when I’m just working out. I like to do heavy weights, and I do a lot of stretching with yoga. I stretch my legs, my hammys, my quads because I don’t want to get injuries during the game and I also like to use the medicine ball as well. Then I just go to the cage and go through my routine. I go to the field as well to be out there. Then about 30 minutes before the game, I go back to stretching again, back to the cage – back to the routine. I’m that guy that believes that if I do my routine, I will play better.

AM: When you look at your workouts for in season versus off season, is it different or do you do the same things?

GT: Oh yeah, it’s different. During the off season, I get like heavy weights, I run a lot, I do a lot of bicycle, cardio, and those kinds of things. I’m just trying to get more muscular. When I start the season, I’m just trying to get healthy. So I’ll workout on legs and I’ll workout really well and I do the same routine, but not too much heavy weights because that would be bad for the shoulder and I don’t want to get tired from the workout.

AM: You know, you were talking a little bit specifically on Game Day, are there things that you do and they don’t necessarily have to be fitness or athletic oriented that you do to get your head ready to play? Are there things that you do once the game is over that you can come down from all of that energy?

GT: Sometimes after the game, I go to workout just to rest, we have a sauna and I just go in there for 10 or 20 minutes to try to relax myself. Of course, I also rest. So much during the game is stressful and there is so much anticipation so after the game, many times, I’m just so excited I try to have cold water or sometimes hot water in the sauna to relax myself so that I can come down from the game.

AM: How do you take time for yourself when you have a day off so that you can check in with yourself and be ready for when you do have to be back out there?

GT: Sometimes, I’ll just have a lunch or a dinner with my family. I’m the guy who’s a huge movie guy. I spend most of my time at the movies. I love doing that. I like to check who the guy is that I will be playing with the next day. I’m always ready to head back to the field so that when I get there, I know that I’m rested and I’m ready to play.

“First of all, it’s an honor! I mean, the history of the Yankees, many championships, many good players, many really good numbers. Just playing here is amazing, the city, the fans, all the history is just really inspirational. It’s just something that’s really special and I feel like, as a player, everyone wants to play with the Yankees. I got that opportunity from the beginning and I’m just grateful to be with all of the boys on the team. Of course, I want to try and bring another championship to the Yankees!”

— Gleyber Torres

AM: You have the collaboration with Kings Bred x Gleyber Torres collection which has 2 hats with your signature colorway of beige and brown as well as the iconic Yankees colors. How did this project come about and what was the creative process like for you?

GT: I used to wear the hats when I was 19. I really loved the hats and the style and also the inspiration from the guys that made the hats. After I was 19, I got in touch with the guys who make Kings Bred and we got a really good connection, we figured out a way to get a collab and it’s really amazing because we’re using this as a way to inspire the people from Venezuela and we know how hard it is for baseball players to come to the big city! The colors of the hats are amazing with the dark color and then of course the white and navy that matches with the Yankees. I think that this collab is really amazing for the people. We’re showing some love for the fans.

AM: The hats look amazing and I know that in launching this collab, you had a pop-up store event as well where fans of the brand, will be able to meet you and to see the collection. What are you looking forward to in this event?

GT: Basically, I want the fans that are coming to enjoy themselves and for me to be able to talk with them! I want to show them the hats for sure and to explain to them about the collab and for the people to buy the hats. For those that buy the hats, I want them to be able to go out in NY and share that inspiration and to be able to show everybody this!

AM: In addition, your bat sponsor, Marucci is also part of the collaboration, so you have Kings Bred x Gleyber Torres x Marucci – what was it like to work on this part of the project and to have this available as well?

GT: I mean, Marucci supported us on that part of the collab. I have really loved Marucci from the beginning, I have never used another bat – I have always used Marucci. So it’s huge for me and also for the company of the brand to get that opportunity for us and for sure it’s going to be awesome. I'll also get to wear the hat as well as the special edition of the bat.

AM: Are there any other projects that you have coming up that we should keep an eye out for? Obviously, in addition to watching you play for the rest of the season!

GT: Not yet! We’re in the midst of conversations and maybe later, we’ll bring another hat. We’re waiting to see how this will go and after that, we will figure it out!

AM: You’re also a dad and being an amazing athlete as well, what do you want your legacy to be seen as from an athlete standpoint or just as a dad with a family?

GT: That I tried to do the right thing. Now, everything is different. I have a child and I have a lot to learn about everything with that! I just want to try to be a good dad which is a new experience for me. I enjoy everything from that to playing with my son to my son being able to watch me play after the game. He’s always waiting for me and he gives me the motivation to be able to play better and better. I want to show my baby everything that is possible.

IG @gleyberdavid

PHOTOGRAPHY CREDIT | PG 25, 26 + PG 172 for 63MIX ROUTIN3S Kings Bred | PG 28 Justin Berl/Incon Sportswire | PG 31 Clif Welch/Icon Sportswire | PG 32 with Gleyber Torres and Aaron Judge Frank Jansky/Icon Sportswire |

Read the JUN ISSUE #90 of Athleisure Mag and see FOR THE LOVE OF THE GAME AND FAMILY | Gleyber Torres in mag.

WEEKEND VIBES ONLY EDITORIAL

This month, our editorial takes us to a hotel group that has been our favorites as we have stayed at their properties in Seattle, DC, and Philadelphia. In addition, we have gone to their hotels here to attend a number of functions there from launches, editor events, and more. Kimpton Hotels are always a great place to go to as the vibe always feels so comfortable and has a boutique essence to it. When you stay as a guest, you can enjoy their complimentary wine hours that take place in their lobby, they have yoga mats in their rooms, and they always have great restaurants on their properties as well.

Kimpton Hotel Eventi has always been a lot of fun whether we're attending a preview or meeting up with friends to grab a quick bite which turns into an epic night out! Because we've frequented it so much, for this month's editorial, we thought it would be perfect to take our readers inside one of their suites known as Veranda which has a large L shaped balcony, a living/sitting room, large bedroom, and 2 bathrooms. Whether you're having a weekend in with friends, enjoying it with your significant other, planning a wedding event, or anything of that nature - this is a great suite to make memories!

Our shoot looks at our models enjoying a weekend in by taking in the city and taking a moment for themselves. They're rocking a new line that we excited to share that is created by us known as ATHLEISUREVERSE! With pieces that are soft, various colors, and styles - there is something for everyone! In addition, this shoot includes a number of our favorite accessories that you should pair with your favorite looks as well as some treats that we've been fans of from our issues! Following the credits, you'll also find out more about Kimpton Hotel Eventi and why this should be a place that you stay at when you're visiting NY for vacation, business or as a staycation! Not only do they share more information about the property, but they also gave us insight on how you can get the most out of the neighborhood when you're staying here as well!

WEEKEND VIBES ONLY | CREDITS

LOOK I PG 38 | Emma Young - ATHLEISUREVERSE Zipped White Hoodie, Flowy Black Jersey Muscle T with Rolled Sleeve, White/Black Tipped Shorts | Tim Park - ATHLEISUREVERSE Classic Fleece Hooded Black Sweat Set Jogger | WHOOP 4.0 Health and Fitness Tracker | APPLE Watch |

LOOK II PG 40-49 (additional images in this photoset included here that are not in the JUN ISSUE #90) | Emma Young - ATHLEISUREVERSE Cropped Fleece Hoodie Off-White Sweat Set Short | BEIS The Sport Pack | CARRERA Superchampion | CARMEN SOL Red Aviator Sunglasses | Tim Park - ATHLEISUREVERSE Jersey White Muscle T, Fleece Off-White Jogger | CARRERA 302/S | APPLE Watch | DRINK SIMPLE Raspberry Lemon Sparkling Maple Water | JAMBAR Organic Energy Bars | SOUNDCORE Motion+ | BALA Bala Bangles |

LOOK III PG 53-57 (additional image in this photoset included here that are not in the JUN ISSUE #90) | Emma Young - ATHLEISUREVERSE Jersey Hooded Olive Track Short Set | CARRERA 3006/S | SPRAYGROUND Lasers Blazin' Backpack Sling | Tim Park - ATHLEISUREVERSE Olive Bomber, Fleece Cream Short | CARRERA Superchampion | WHOOP 4.0 Health and Fitness Tracker | APPLE Watch | NIKE Air Jordan 1 Retro |

LOOK IV PG 58-63 (additional images in this photoset included here that are not in the JUN ISSUE #90) | Emma Young - ATHLEISUREVERSE - Classic Fleece Hooded Hot Pink Sweat Set Jogger | CARMEN SOL Racquel Jelly Bucket Hat in Fuschia, Lisa Small Crossbody Bag in Fuschia + Tonino Wedge | CARRERA Flaglab 14 | Tim Park - ATHLEISUREVERSE Classic Fleece Hooded Neon Lime Sweat Set Jogger | CARMEN SOL Racquel Jelly Bucket Hat in White | CARRERA Flaglab 14 | NIKE Air Jordan 1 Retro |

LOOK V PG 64 | Emma Young - ATHLEISUREVERSE Cropped Fleece Hooded Peach Sweat Set Jogger | Tim Park - ATHLEISUREVERSE Classic Fleece Hooded Peach Sweat Set Jogger | DRINK SIMPLE Raspberry Lemon Sparkling Maple Water |

PHOTOGRAPHY | Paul Farkas

STYLIST | Kimmie Smith

MODELS | Tim Park/Prestigious Models + Emma Young

Now that you have seen a number of the features of Kimpton Hotel Eventi's Veranda Suite which is quite spacious! We wanted to know more about the property as well as the neighborhood so that you can plan accordingly for your next visit!

ATHLEISURE MAG: When did Kimpton Hotel Eventi open?

KIMPTON EVENTI HOTEL: Kimpton Hotel Eventi debuted in 2010.

AM: Before we talk about Eventi specifically, we have had the pleasure to stay at several Kimpton hotels as well as to attend events that are held there, including this property. For those that aren't familiar with Kimpton Hotels, can you tell us about what a guest can expect when they are staying at these properties in general?

KHE: The Kimpton brand is known for its unique, design-driven properties with warm, genuine service. Our hotels have exciting restaurants and aim to create moments of connection with guests.

AM: Tell us about the art at Eventi?

KHE: Kimpton Hotel Eventi features a variety of works sourced and installed under the creative direction of Reunion Goods & Services by Art Consultant Kyle DeWoody, Associate Art Consultant Laura DVorkin, and design team We Came in Peace. Extending from the hotel's original design rich in texture and depth with a variety of fine art pieces from renowned artist Barbara Nessim, the new collection introduces a mix of both established, younger artists and emerging artists with visibly promising talents.

Moving beyond the traditional decorative intention, this collection attempts far more conceptual approach by showcasing edgy and thought-provoking works including Kwangho Lee's hanging light installation made entirely out of electrical wire, and a Tony Matelli mirror - which is made to look dusty through a technique using layers of urethane. The dynamic collection also features stunning works by artists including Lorna Simpson, Alex Katz, and Ernesto Leal that flow throughout the lobby and fill spaces within The Vine and L'Amico.

AM: Our editorial shoot took place at the Eventi which is in Chelsea. What can you tell us about the property in general and how it connects to the neighborhood?

KHE: Kimpton Hotel Eventi’s location in the heart of Chelsea – on 6th Avenue between 29th St. and 30th St. – places guests conveniently in the midst from some of the city’s most prominent art galleries, boutiques, nightclubs and restaurants. Being located near Chelsea Market and the High Line allows easy access to popular attractions, and travelers are also within a few blocks of the nearby NoMad and Flatiron neighborhoods and landmarks including Times Square and the Empire State Building.

AM: Tell us about the 3 restaurants, L’Amico, The Vine, and Skirt Steak that are at Eventi which can be enjoyed by those on vacation, staycations or just hanging out in the neighborhood.

KHE: The three on-site restaurants, all helmed by Chef Laurent Tourondel, offer visitors a variety of dining experiences. L’Amico serves Italian-influenced American cuisine inspired by the simplicity of a countryside stroll and a wood-fired meal; The Vine’s welcoming environment complements locally sourced, vegetable-centric French dishes; and Skirt Steak harkens back to old-school steakhouses, serving only grilled skirt steak (or a cauliflower steak), salad and fries, followed by a rolling dessert cart.

AM: We like that regardless of the Kimpton properties that you’re staying at, hotel guests can enjoy complimentary morning coffee and tea to start your day as well as the hosted evening wine hour that’s in the Lobby Living Room. Can you tell us about this and why these have been an amenity for guests?

KHE: We aim to provide opportunities for connection, and this often happens over food and drinks. Beyond giving guests a morning or evening beverage, we’re creating space where visitors can relax, get to know one another and build a sense of community. Our wine hour, a core part of our programming, was started by Bill Kimpton and is practiced at every Kimpton property worldwide.

AM: We enjoyed having our shoot in one of your suites. For guests that are staying at the hotel, what guestrooms and suites are available?

KHE: Our guestrooms range from standard King and Queen/Queen rooms to our specialty suites featuring balconies, Jacuzzi tubs or pool tables. Each room in the hotel offers a spacious respite amid the city, floor-to-ceiling windows to take in the cityscapes, and design emphasizing brightness and clean lines.

AM: What amenities are offered in these rooms?

KHE: All guests receive complimentary morning coffee and tea and a hosted evening wine hour. In addition, there is a yoga mat in every room, mini-bar service, valet laundry service, and access to public bikes to explore the city.

AM: For those looking to maintain their fitness routines, how can they do so at Eventi?

KHE: In addition to our onsite 1,000 square foot 24-hour fitness center that includes Peloton bikes and other workout equipment, we also offer custom designed PUBLIC bikes and yoga mats in every room, free of charge.

AM: For those traveling with their four-legged friends, tell us how this hotel is pet-friendly as well as Wag! Premium.

KHE: Kimpton Hotel Eventi welcomes dogs and provides them with in-room water bowls, pet beds and courtesy bags for walks. We don’t charge a deposit or cleaning fee for bringing in dogs, and have no size or weight restrictions, nor a limit on the number of pets allowed. Our concierge keeps a list of pet-friendly restaurants, parks and groomers as well.

Guests receive complimentary access to Wag! Premium, meaning they receive 10% off of services, no booking fees, and round-the-clock access to licensed veterinary professionals. If a walk is arranged, travelers can leave a key at the front desk to be handed over to the dog walker upon their arrival.

AM: In addition to complimentary Wi-Fi, you keep guests connected with access to Press Reader (which Athleisure Mag is on this platform), are there other digital amenities that you offer?

KHE: Press Reader provides access to a vast library of local, regional and national newspapers and magazines, allowing guests to keep up with the news during their stay. Each guestroom also includes a Crave tablet that guests can use to set wake up calls, request housekeeping items, get information about local attractions, use as a TV control and channel guide and more. All TVs include Chromecast, allowing guests to stream from their personal devices.

AM: Tell us about the Kimpton Library.

KHE: The Kimpton Library allows guests to borrow from a curated collection of books on property, so they can pack light and still enjoy some of the most popular literary titles.

AM: For those that may be getting in a bit of work whether they’re there for business or simply need to do a few things, what is available at your business center?

KHE: We do not have a formal business center, but our team is happy to assist with small printing requests. Our concierge can also guide guests to nearby storefronts and libraries with extensive offerings.

AM: Tell us about the Public Bikes that are available.

KHE: Our PUBLIC bikes are custom-made. Guests are invited to take them on a spin at leisure and can use our Manhattan Waterfront Greenway map as a guide.

AM: NYC is always great to visit regardless of the time of year; however, the summer is always a lot of fun. What packages are you offering for those that are looking to book?

KHE: This month we are bringing the fictional world to life with a new Dream Blades offering. Taking inspiration from retro neon sportswear and summers in Malibu, we are launching a limited-time complimentary roller blade lending program for hotel guests looking for a fun outdoor activity. Hotel guests will be gifted neon retro skating accessories, including candy-colored sun visors, sweatbands and fanny packs, as well as the option to rent rollerblades.

We also have our Celebrate Summer offer, allowing travelers to make the most of their time to the city by enjoying a picnic in the park or taking surf lessons at one of the city’s beaches.

AM: For residents who are looking to enjoy a staycation, why should they book at Eventi?

KHE: So often, New Yorkers forget to be tourists in their own city. Kimpton Hotel Eventi is located in a central spot allowing guests to take in some of the city’s most popular attractions, whether they’re visiting for the first time or the twentieth. Our rooms also offer a peaceful escape above the hustle and bustle of Manhattan, making it a great spot to stay in the city while getting spot to stay in the city while getting out of a mundane routine.

AM: The hotel’s location is in the heart of several neighborhoods that are a must visit!

Although the hotel is great for those that may really want to stay in, there are a number of things to do outside of it!

For the solo traveler: where should they grab a bite for people watching, where should they shop, and what's an attraction/gallery/park they they should visit?

KHE: L’Amico on-property is the perfect place for a solo traveler to sit at the bar and people watch the world around them. We are centrally located, close to the shops in Chelsea, Flatiron District, and Herald Square areas. We are minutes away from Broadway and the theater district - perfect for a solo traveler to take in a show.

AM: Our shoot focuses on our models enjoying a getaway so for those booking their girl’s trips whether a staycation or traveling to the city: where should they go out for brunch, where should they go for a spa session, and where should they go for a bit of nightlife?

KHE: La Pecora Bianca and Oscar Wilde offer great brunches nearby. We are located near Juvenex Spa, a day spa on West 32nd known for their Korean-style Salt Glow Scrub. The Vine has a great wine and cocktail list for guests.

AM: For the business traveler who will be with a group of their colleagues: where should they go for a drink to decompress after a day of sessions, what’s a great spot for sightseeing and to take in the city, and what’s a great place for a group exercise?

KHE: The Vine’s cocktails are expertly curated and perfect to decompress after a long day. We’re in the heart of Manhattan, blocks from the Empire State Building, Chelsea Market, The High Line, Times Square and more. All are great for sightseers. We are located minutes away from a variety of boutique fitness studios from yoga to boxing, and more.

AM: For those that are booking Sales Meetings, conferences, editor events, etc. Why is Eventi a great place to host this?

KHE: Our meeting spaces are spacious and clean, and meeting attendees get all of the perks of our central location: great for those living in the city or anyone visiting for the day or overnight. These spaces are also filled with natural light, fitted with large screens, and our catering offerings are restaurant quality courtesy of Laurent Tourondel. Our caring staff, many of whom have been with the hotel for years, take wonderful care of our meetings guests.

AM: Are there events that Eventi participates in such as Pride, Summer Solstice, or NYC specific initiatives to support the community/neighborhood?

KHE: We just hosted a special Pride wine hour in collaboration with Absolut, benefiting the Trevor Project. The hotel often leans into major events to tie the guest experience into major happenings in the city.

IG @hoteleventi

KIMPTON EVENTI HOTEL VERANDA SUITE

Read the JUN ISSUE #90 of Athleisure Mag and see WEEKEND VIBES ONLY Editorial in mag.

ATHLEISURE MAG #90 | OVY ON THE DRUMS

In this month’s issue, our front and back cover story is with 4X Latin Grammy Award Nominated, 2X Billboard Latin Music Awards Nominated, Premios Juventud Winner, Producer, Composer, and Singer/Songwriter, Ovy on the Drums! We talk about how he got into the industry, being the producer for Karol G, and working with an array of artists from Steve Aoki, Becky G, Shakira, Future, and more! We also interview singer/songwriter and entertainer, INNA who has a number of songs that are known for feel-good vibes. We talk about how she got into the industry, how she approaches her songs, her collaborations with SOFI TUKKER, Alok, and many more.

We also took some time to talk with New York Yankees shortstop and second baseman, 2X All-Star player Gleyber Torres! We talk about how he took his passion for the game in Venezuela to join one of the most iconic MLB teams in the country. In addition, we talk about how he stays in shape, his passion for his family, and his collaboration with Kings Bred.

We caught up with Chef/Partner Charlie Mitchell of Clover Hill in Brooklyn. Recently, he received a Michelin 2022 NYC Young Chef Award - he is the first Black chef in NYC to receive Michelin recognition and only the second in the US! He was also a James Beard finalist this year as well. We talked about how he got into the industry, his passion for cooking, his approach to food and he gives us an inside scoop into the mind of a chef!

This month, our editorial was shot at Kimpton Eventi Hotel here in NYC. Because we live for a great weekend, our editorial WEEKEND VIBES ONLY is focused on a number of fun accessories and trends and we’re excited to introduce to you our new line, ATHLEISUREVERSE which is all about pieces that you can wear when you're out and about from various sweat sets that are paired with joggers and shorts. We're all about a number of colors, styles, having pieces that are genderful, matchy matchy when you want to wear them with your friends, family, and significant other, and more! We also talked with the property to find out more about the hotel, their location, and what we can enjoy there whether we're on vacation, staycation, traveling for business, etc.

We're fans of our favorites that are within Bachelor Nation and if you're like us, you're watching the current season with Charity Lawson for The Bachelorette! This month, we caught up with Jason Tartick who is engaged to Kaitlyn Bristowe to find out about his partnership with Wyndham Rewards and their Cubicle Caddie for those that want to stay connected and optimize their time on the golf course! He talks about this as well as his thoughts on Charity, hitting the course with Kaitlyn, and his upcoming projects with his podcast and book.

We chatted with Samuel Arnold who plays Julien in Netflix's Emily in Paris. We talk about how he connects with his roles, we ask him about the upcoming season and also being an ambassador for Jovē water and why hydration is so important to him.

We've been fans of Sepideh Moafi for years as she has been in a number of our favorite shows. This month, we find out about how she approaches her roles, her latest limited series, FX's Class of 09 with all episodes streaming now, and we talk about her upcoming projects.

Jordana Brewster of Fast X talks about her latest movie in the Fast and Furious franchise, her new movie Simulant, and how she approaches being a mom with kids in sports!

We have been fans of FX's Mayans MC which is the spinoff to Sons of Anarchy which is another favorite show of ours! As we are watching the final season of this series, we caught up with Sarah Bolger to talk about how she got into this industry, her roles previous to the show, what we can look forward to this season, and upcoming projects!

Last month, we had the pleasure of interviewing the founder of Governors Ball, Tom Russell who prepared us for what we could expect as they inaugurated their new home at Flushing Meadows Corona Park Queens. This month, we have a recap of our favorite moments from Governors Ball which took place Jun 9 - 11th.

This month’s 9PLAYLIST comes from singer/songwriter/entertainer INNA. This month's 9DRIP comes from EDM DJ producer/songwriter Ferry Corsten. Our 9LIST STORI3S comes from Sepideh Moafi of Class of 09 as well as Samuel Arnold of Emily in Paris. Our 63MIX ROUTIN3S comes from New York Yankees' Gleyber Torres and Mayans MC's Sarah Bolger.

Our monthly feature, The Art of the Snack shares our new drool-worthy restaurant, Goa New York. This month’s Athleisure List comes from Hakkasan Las Vegas and Restaurant Yuu in Brooklyn. As always, we have our monthly roundups of some of our favorite finds.

Read the JUN ISSUE #90 of Athleisure Mag.

AT THE CENTER OF THE PLATE | CHEF MATTHEW KENNEY

We are always up for a very flavorful plant-based meal and we're truly excited about this interview from a superstar chef that is known for elevating the vegan, raw vegan and plant-based space, Chef Matthew Kenney! We had the pleasure of being introduced to raw vegan at his restaurant Pure Food and Wine here in NYC which was a culinary experience. We also attended an editor event where he was in attendance at Ladurée Soho to launch the inclusion of their vegan menu back in 2019. It was a pleasure to hear him share his partnership with them and unveiling his vegan menu!

As someone who has used his fine dining, classical French training to elevate this cuisine, we couldn't wait to talk about how he got into culinary, his background, how he entered the plant-based space, his journey to creating restaurants that are all over the world and how Matthew Kenney Cuisine as a business model allows him to focus on his passion for staying engaged and creative! We also talk about one of his newest ventures, Ntidote and well as upcoming projects.

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

CHEF MATTHEW KENNEY: Well, my entire life, I’ve loved food. I grew up in Maine and it was all about seasonality and the ingredients. It was all about wild blueberries in the summer and wild strawberries that grew across the street in our garden. We made our own honey, maple syrup and apple cider. I always loved food and I didn’t realize that I had an affinity for cooking per se until probably after college when I moved to NYC. I just fell in love with the diversity of so many amazing restaurants, different cultures, and melting pots that you could see through food. So this was probably in 1989.

AM: That’s amazing!

It’s interesting that you decided later on that you wanted to be a chef. I’m based in NY as well, the first vegan restaurant I went to was your restaurant Pure Food & Wine.

CHEF MK: Oh wow!

AM: Yes, so it’s exciting to talk to you as your food was my first experience in that area. I'm not vegan myself, but when introduduced to it and getting to taste the flavor profile it was a great experience. Tell me about your culinary journey from where you went to school and kitchens that you started in.

CHEF MK: I basically moved to NYC right after college because I knew that I had friends there and I knew that that was where I wanted to be. I had planned to go to law school and instead, I took my first job at Christie’s when it was on 5th Ave. That was great and I realized that I wanted something social in my life. I was taken out to dinners and it was always so exciting going out to restaurants. I went to Hawaii for a little while and I did some hiking to decide on what I was most passionate about and I just had this idea that I wanted to open a restaurant in NYC. I had no skills or training whatsoever. So I enrolled in the French Culinary Institute (editor’s note: now called the International Culinary Center) and studied there and in the evening, I worked for about a year at a really amazing Southern Italian restaurant that was on 60th street I think called Malvasia and it was a chef from the island of Lipari and I just fell in love with the Mediterranean diet and flavors, the non use of butter for the most part, wild fennel and all of the exotic but clean flavors. That really resonated with me because that’s how I like to eat and live, but I had never seen it in that fashion. That had a really big impact on me, even though it wasn’t a 4 star restaurant or anything, it was really nice. The chef was kind of a known chef at that time. Gael Greene and all of the food critics from the NY Times, New York Magazine came through there so I got a real education at school, but also at this restaurant because I was there when it opened and I was able to see the whole thing come together and what was important in NY. I just got a massive education in one year.

When I graduated from the French Culinary Institute, some of my friends had gone to work at La Caravelle, which I think was a 3 star restaurant in those days. It was one of the top French restaurants like La Grenouille and so forth, but La Caravelle had a new American chef and he was hiring a new team and I went there and worked – it was very classic French. I then got a call from the manager of the Sicilian restaurant that I had worked at and I had only been out of cooking school for a year maybe. He said that he was hired to resurrect a restaurant that had been doing great, but the chef left and it had come apart. It was really struggling and it was a very high profile location and expensive restaurant. He said that he told the owners that he would only take the job if he could hire me to be the chef! I had no management experience, I had never been a chef, but I knew that I could do it. I took that job and I think that that was in 1991 and we got great reviews. Somehow, I worked around the clock and the owners were Brazilian and they asked me to open a second restaurant with them and then in 1993, a taxi cab went through the window of the first restaurant. Nobody was hurt, but it was full, but somehow, no one was hurt. It didn’t go through the dining room, but it smashed through the window and ruined the store front.

I said to them that this was a good time to change the concept. I wanted to do something North African inspired, Mediterranean, but not strictly Italian and they said that they would do it if I put my name on it. So, I did, we opened a Matthew’s in 1993 and that was my first restaurant. It was really an intense, well my whole career has been intense! It was very fast moving. My life was all about food and whatever exercise that I could get in. I would go home after 10 or 12 hour days and I would cook for my wife at that time. It was really a love affair with food.

AM: That is an amazing story of how you know, you got to have your name on the restaurant and opening it! Did you think at that time that you would be who you are now in terms of writing 12 cookbooks and all of these restaurants, concepts, and partnerships that you have?

CHEF MK: Well, that was before it was common for chefs to be able to do that. Daniel Boulud at that time was the chef at Le Cirque and Jean-Georges Vongerichten was the chef at Lafayette and then he opened JoJo his first restaurant right around the corner from me at the same time that I opened. So it was something hard to visualize in those days because it wasn’t very common for restaurant owners. There was a guy called Tony May who had a bunch of Italian restaurants – he had 3 or 4 places, he was like the king, but it just wasn't common in it just wasn't common in those days for chefs to be licensing and franchising. Wolfgang Puck did it a little bit, but that was mostly relegated to California, Vegas, and San Francisco. But there weren’t any chefs that were doing it on a global scale at that time. There may have been 1 or 2, but it wasn’t a thing like it is now.

AM: You are known as a super star chef who focuses on vegan and plant-based. Why did you want to go into this area? For those readers and listeners who may not be familiar, what is the difference between raw, vegan and plant-based?

CHEF MK: Sure! Well first, I’ll answer the last question first if that’s ok. Raw vegan which is what I got into first, it’s an entirely plant-based diet where nothing is heated over 110˚ F/120˚ F which is where enzymes are more active below that threshold and so you have to get creative with raw vegan because a lot of things aren’t good raw. It prohibits certain things that aren’t great for you. So it’s a really good diet for the digestion and great for so many things – elasticity of skin, hydration, but it’s tough to do it all year around.

Whereas, vegan, you can make anything – pizza, muffins, scones, anything! Raw vegan is more limited, but at the same time, that limitation encourages creativity. So they’re quite different although we create raw components to our non-raw food restaurants all the time.

AM: Very interesting and tell me about Matthew Kenney Cuisine which seems to be the umbrella that houses your restaurants, partnerships, products, innovations and concepts.

CHEF MK: Well as time evolved, even after Matthew’s, we had a really successful place and then the neighboring restaurant that was a block away wasn’t doing well so he said to me, “you’re always full and I have this great space and it’s not working, why don’t we do something together?” So I opened a second place, a casual place a block away. It did really well, but the partnership didn’t do so well and I left that. Matthew’s was just a really hot place for the first few years and I had a lot of offers and I couldn’t help but say yes too many times. I opened Mezze in Midtown next to the offices of Conde Nast at that time. Then, I opened a restaurant in Soho across from the Mercer Hotel and another one on 22nd street and one in Atlanta and in Maine. These were pre vegan days. That kind of got in my blood not just creating menus, but creating experiences through design. Whether it’s through music or uniforms, I just really fell in love with the idea of building restaurants. Running them is a different kind of challenge! Up until 1999 and 2001, I was running this decent sized company from my late 20’s to my mid 30’s.

You also asked me about vegan! I had gotten more and more into longevity and I have always been interested in fitness and exercise. In college, I made my own meals that were really healthy. They weren’t vegan because it wasn’t a thing then. It was in NY when I started to get more into yoga and more aware of how I felt and I started talking out loud to friends saying that I thought that I could be a vegetarian. In Maine, I grew up hunting by the way and fishing. But I just felt drawn to it – I liked foods that were clean, less stimulating, earthy and balanced cuisine. I felt that, but I didn’t know how to translate that into my career. I was also at a point where I was doing food that was more comfortable American like Truffle Mac & Cheese – these things that were trendy then. I didn’t really enjoy that because it wasn’t creative enough and it also wasn’t what I wanted in my body. I was disconnected a little bit, there wasn’t an alignment between my profession and my personal life. So, my old girlfriend at that time, made a reservation to go to a trendy restaurant at that time in Tribeca with a friend of ours. He called us after we made the reservation and said, that he had only been eating raw food which I had never heard of as a type of cuisine and he wanted to take us to a place called Quintessence which happened to be a block from our home – we didn’t know about it. We went there and the food was kind of weird and it wasn’t particularly exciting and it had strange names, there was no music, no wine, but everyone in there was so passionate about their diet and their lifestyle. They were just glowing with health! I had not seen people like that and it was full! It was just a lightbulb moment where I thought, that if somebody could actually make plant-based cuisine or raw cuisine sexy and fashionble and contemporary by applying classical culinary training to it, that could really change the way that we eat. So that was the moment where I pretty much went vegan right away!

AM: Wow!

You have a number of restaurants around the world. What goes into your thought process when it comes to deciding where you want to locate next, a partner that you want to have, the kind of concept and aesthetic that you want to bring forward?

CHEF MK: Well, we’re changing that model a lot. Basically, I always felt that focusing on the brand, the mission, the narrative and forming a team that can enhance that vision and keep creating. Just keep innovating because this space has so much runway and so much opportunity to make a difference by adding new styles, new recipes, formulas and new science. I really wanted to create a brand that would be attractive to the outside world that was looking for solutions and was looking to transform their business or their real estate property or to bring plant-based into their schools. So really, it’s all about the innovation aspect and the content and it stems from there. We’ve been fortunate to have opportunities that approached us for the last 5 years constantly from all over the world. But I’m making a shift.

I’ve been opening a lot of restaurants and have sold or closed a few restaurants over the pandemic because I want to be able to reach a larger audience and really expedite the shift in the global food dynamic and having plant-based be the center of the plate. That’s why we launched education during COVID, we had over 4,000 students in over 80 countries online at the Food Future Institute. It’s why we’re doing media projects and a bunch of partnerships with different brands and companies that serve food or products in different ways and experiences. Lastly, with restaurants we’re shifting towards more of a licensing model because it’s very hard to run restaurants in multiple states much less other countries and so pretty much at this point, we’re partnering with larger groups, developers, hotels, and brands that we think can grow a relationship at scale.

For example, we work with Kushner International, they’re based in Duabi. They have 15 or 20 properties and we work with them, we have a full service restaurant at one of them and we’re opening a second and then we’re working with them on 8 or 10 of their properties to do enterprise training by providing their chefs with tools and content to add plant-based to their existing menu. So those are the kinds of situations where we develop relationships where we can grow with them and we don’t have to do things that we’re not good at such as dealing with construction and all of that. So we’re really shifting to be entirely of that model within the next year.

AM: Which I think is really smart. Like you said, it allows you to focus on the things that you’re good at and that you want to be able to spend more time on.

CHEF MK: Yeah, it’s not our skill set. I grew up and my dad was a contractor, but I can’t be on a construction site and running a company doing a lot of things. The people that are really best at culinary for example, they don’t have experience with this type of thing. It’s just not practical for us and when we have the opportunity to do it through the licensing platform, that’s best.

AM: I actually met you back in 2019 in the fall at Ladurée’s event here in NY when they released their vegan menu at an editor event at their Soho restaurant. It was a fun event and it was inspiring to hear you talk about that at the luncheon. What does it mean to you when you are instituting plant-based menus in restaurants that still have non-plant-based dishes on the menu? People such as myself who eat plant-based half of the week or certain meals are able to be exposed to these innovations.

CHEF MK: Well, that’s where I see it going. That’s why I use the term “shift the global food paradigm,” because really what I’m looking at realistically is that the whole world will not go vegan. But I do believe that there will be a major shift to plant-based being 70-80% of what we consume. Therefore, we’re in a world where we’re all connected one way or another. So, I don’t have a problem with that as long as we’re not promoting or serving the non-plant-based. I’m not an activist per se. I'm not an activist per se. I'm an activist through art and that’s how I do it.

“I want to be able to reach a larger audience and really expedite the shift in the global food dynamic and having plant-based be the center of the plate.”

— Chef Matthew Kenney

AM: We’ve been enjoying some of the new items from your brand, Ntidote which you launched at Expo West. The Pizzalmonds are amazing. Why did you want to launch this company which focuses on nutrient dense, functional foods, and supplement powders?

CHEF MK: Well, I just like Dr. Amir Marashi. He’s passionate, we have the same taste and he’s wonderful to work with! I know that whatever we do is going to be aesthetically pleasing, he’s committed to quality and I like where he is coming from as a doctor. He’s a very passionate person and that’s a big part of it. That’s the thing about Ntidote, I had the Trail Mix for breakfast and they’re very functional foods and also foods that really help us eliminate toxins that go into our bodies. It’s a big market segment and I felt that we had a perspective on where to get the best ingredients and how to activate them through the sprouting process and it’s really quite straight forward, but it’s meant to be very high quality, straight forward, non challenging for people to understand and I think that it can grow in a lot of different ways. I love the brand itself. It started off as an idea in doing a bar.

AM: Oh!

CHEF MK: We did a Ntidote Bar. It had ingredients that no other bar had like pine pollen and some really cool things and it was hard to produce them for a reasonable cost. So then it was higher to sell them at the right cost. We pivoted and then this is where we are now. I’m really happy with it and we did a nice job I feel. I love the branding and I’m just really pleased that it’s simple.

AM: I like that you were talking about that. I love the packaging. I’m a huge fan of almonds myself, so having these different flavors was really great to enjoy. I also received Golden Magic Powder, and I have found that to be lovely as well.

What’s your process like in terms of onboarding the different assortments that you'll eventually have and are there new things that you’re looking to add later in the year?

CHEF MK: We’re launching with a pretty large portfolio of products, so I think that a lot went into that and the branding and now, a lot will go into developing relationships with retail outlets or whoever will be carrying it. We want to nurture those relationships first and then once that part is stable, we’ll certainly look at other ideas as I have too many ideas and I have to learn to shut them down a bit because I really want to be able to do it right. So I want to be able to do this first phase in the right way.

AM: That’s exciting and I will definitely keep my eye out for it. I like how clean it tastes and then you begin to think about how you can incorporate it into things like my salads and other dishes. I think you guys did an amazing job with that.

How did the two of you come together to decide to do this? Had you worked together previously?

CHEF MK: No, I had a restaurant at the 1 Hotel in Miami and Amir came to a talk that I was doing. It was just a sunny weekend day and I gave a talk and maybe there was a demo. He approached me after and we just started talking and he asked me if I wanted to do something. We talked about what we wanted to do and he mentioned that we could do a bar because he’s a doctor and he really wanted to add value to his patients health by focusing on food. We decided to collaborate to do it together.

AM: Are there upcoming projects outside of this brand specifically or anything that’s coming up that we should keep an eye out for?

CHEF MK: Yes, we have a lot. We’re involved in a new company called Mates Brands and Jamison Ernest is the founder and he’s a very talented entrepreneur, he has a great eye and a really great style a great way of bringing people together. Mates is a company that will take experts in their fields and celebrities and pair them with a producer of a certain kind of product or service that they co-develop that will fall under that umbrella. The initial group is Venus Williams, Kate Hudson, Vanessa Hudgens and somehow, I got in there.

So that’s really exciting and we’re working on a few TV projects and I’m excited about both of them at production studios here in California. We just recently opened our restaurant in Doha it’s beautiful! They created this gorgeous green restaurant for us and that just opened. The next opening is in Palm Beach and then in the fall in Monaco. These are all licensing and strategic partnerships and we’re working on a sort of bespoke alcohol line where we just partnered with an influencer Sean Wotherspoon and then Matt Fontana my friend that owns BESTIES, the best vegan convenient store in the country and we opened Vegan Coffee, but it’s actually a curated sneaker shop in East Hollywood. We’re partnering with a group that has a yacht it’s solar and electric sustainable beautiful yacht that will have charters with high end plant-based cuisine. We’re actually training the chefs here today that have been with us here all week and we’ll be on the boat. So, we do a lot of different things probably involving 70 or 80 different types of projects!

AM: That’s great! I was literally going to ask you if there was anything that you would want to do that’s on your list of things to do and in just hearing you, you’re covering so many different verticals. How do you take time for yourself because I’m sure you’re traveling a lot and you’re checking on projects. But what do you do to kind of center yourself and to get back to self-care?

CHEF MK: Good question! Well we look at the entire spectrum from food growing to when it’s served and actually beyond that. My partner Charlotte, she is also my Creative Director, she has 5 towers and some of them are in the ground and she grows more food then what wecan eat here at home and she starts everything from seed. So we look at that and we partner with different groups that are going to be sustainable growing methods and we get involved with them. But on the back end, we work with Lomi which is a really cool composting machine for the home and they’re developing one for the business. It’s really cool because you put all your waste in there, press 1 button and 12 hours later, you have your compost which goes back into the garden. So we look at the whole spectrum, anything that is sustainable and promoting longevity not just for humans, but for the planet that is pleasurable, well designed, and stylish, that’s when we really get engaged into that whole entire process.

It used to be strictly food and I used to stay in my lane on that, but then I realized that sometimes that’s not enough because a lot of people are environmentalist and other people only care about their health whether it’s vegan or they’re not. Some care about animals. So we really have to embrace the whole thing and that’s why we leaned out our model to the point where we’re not physically going to be running business because instead of us being 70% operational and 30% innovation – it’s going to be 90% innovation and maybe 10% supportive of the various partnerships. That’s why I made that change because the other way of doing it which is what I have been doing for the last many many years, it wasn’t sustainable for me. I’m 59 this summer, I’m healthy, but I don’t sleep enough and I don’t feel like I give or work to the best of my potential when I’m not rested and taking time for yoga and meditation and so forth. That’s why I’m taking this model so that we will remove the majority of that operational aspect and I feel like we’ll be much better and we’ll add more value to society that way. I can also take care of myself better!

“That’s why I use the term ‘shift the global paradigm,’ because really what I’m looking at realistically is that the whole world will not go vegan. But I do believe that there will be a major shift to plant-based being 70-80% of what we consume.”

— Chef Matthew Kenney

AM: You touched a little on TV projects that you’re working on. Do you envision doing a TV series or there are so many interesting culinary shows beyond the competition ones that are a travel meets cooking experience. Do you forsee or do you have plans for that?

CHEF MK: We do! I’ve been approached many times over the years for competitions and reality shows and it wasn’t really my thing. I’m more reserved. I’m comfortable on camera, but I don’t have the desire to be on camera. If I can tell a story and make a difference then I’m happy to do it and it’s also good for our company and for exposure. So, I get excited for that reason and the reason that we can make an impact, change habits, and inspire people hopefully. We’re working on 2 shows. 1 is more of a 1-on-1 type of solutions based talk show almost with celebrities and athletes that are looking to become plant-based. I don’t want to drop names, but I have names but I have had experiences with quite a few in the past and we want to do a show like that, because we believe that will be entertaining and the known figures will draw an audience, and people are interested in them, and also they will be influential in changing habits because watchers, viewers will see that and see them taking that initiative and then we’ll support it. I have a really large global network and one of my really good friends is an expert in hydration. It’s simple, but it’s not. So we have a lot of contacts like that that we will bring into the show.

The other one will be more travel. I always loved No Reservations.

AM: Same!

CHEF MK: It would be around food travel and food technology. The innovations in the food space globally. We might go to Finland where someone is creating an alternative protein with air or whatever! But it’s not about running into a laboratory it’s more about another person, what inspires them, what their background is, their local culture and the team that they built. So it will be great. I could drink a bottle of wine with them and who knows. So that will be the 2 shows that I’ll be working on.

It's not out of a desire to be on television. When I was young, Bobby Flay and I used to share a summer home in the Hamptons for 2 or 3 years in a row. He really wanted to be on TV and I really wanted to be behind the scenes. But now that I’m closer to 60, I feel like that I have a story to tell about longevity. It’s not just about people who are older, it’s about preparing for longevity when you’re young. So I think that there is something to tell in this show and to share. There will be cooking involved, but it’s not just that.

AM: I think that is awesome and I would definitely watch something like that.

When you’re cooking for yourself, what are 3 ingredients that you tend to have on hand and feel is so versatile to the dishes that you cook?

CHEF MK: Lemons, good olive oil, and sea salt. It’s not just that, I love Fuji apples, broccoli and greens but Charlotte grows them here so they’re always here. I love having a nice pantry. I love oils and seasoning. I love yuzu. I could give you a really long list but the first things that come to mind is great sea salt, lemons, and olive oil.

AM: As someone who has done so much in this space, have received a number of accolades and you have such a passion for it, what do you want your legacy to be seen as when people look back to the work that you have done?

CHEF MK: It’s not really about me. I don’t care about the legacy of me. But, I do want the work that I have done for so many years, because there are much easier things that I could have done, and I really want that to be able to carry on and to see plant-based to where it should end up. Having it at the center of the plate. I want people to be able to understand it and hopefully, it’s part of our education to kids. We learn the capitals of states, names of countries, algebra, and so forth, but we don’t understand our own bodies where food comes from and I don’t want to see a society that’s ill unnecessarily. I want people to be able to enjoy their lives much longer into their later years and to feel better while they’re young to have more of a productive society and hopefully one that’s also more emotionally balanced because of what foods can do for our well-being. So, I want to do everything that I can to put that momentum out there and to be part of it. That’s my goal. I don’t have any personal aspirations.

AM: As a personal question and one that we have talked about throughout our issues - so many people are talking about gut health and some eat gummies, take supplements, drink tonics etc. From your point of view, what are ingredients or items that people should be eating for their positive gut health.

CHEF MK: I think that most people are dehydrated, including myself because water can get boring and even when we do drink enough water, it’s not always assimilated in the right way – certain types of water, certain types of pH balances. Supplements we can do to kind of cover that. I think that's probably #1. I would say that #2 is chewing food because our digestive system doesn’t have teeth and it’s really critical. Those 2 things, can make such a difference to our digestive system. But then also, some things digest more quickly. We’re not animals so that’s why plants are so valuable. But understanding food combining, and what to layer and not to layer, eating watermelon on top of a big meal for example is not a good idea. Digestion is everything. Removing toxins and potential toxins from our body is everything and it’s critically important. I never thought about it. As young people, we don’t think about it. But when I got into plant-based, I did a cleanse with this really quirky doctor and it just changed my entire digestive system. I felt like I was flying! Ever since then, I have been acutely aware of how my digestion is, what I eat and how it will impact my digestive system. I love sweets, I love ice cream and I indulge. I eat whatever I want. But I’ve trained myself to eat what’s good for me without much effort, because I already like these foods anyway. I’m always excited to walk into a health foods store, but I think that it’s a big subject and it’s definitely everything. Because you can be on the most beautiful place on the planet, gorgeous sunny day, and be on vacation and if you’re digestion is not working properly, you cannot enjoy it!

IG @matthewkenneycuisine

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Read the MAY ISSUE #89 of Athleisure Mag and see AT THE CENTER OF THE PLATE | Chef Matthew Kenney in mag.

WITH LOVE AND ATTENTION | CARISSA MOORE

Earlier this year, our FEB ISSUE #86 was covered by Team USA Olympic Gold Medalist and 5X Women's World Surf League Champion, Carissa Moore! Since we spoke to her, she's halfway through the season and at the time of the release of this issue is #2 in the World Surf League, won the Billabong Pro Pipeline as well as most recently, winning the Margaret River Pro in late April!

She is a force on the water and we also enjoy how she gives back to women by empowering them to be who they want to be as they navigate their lives and take on wherever their goals lead them! In the midst of training and making her own goals, we caught up with her to find out about her recent win, the second half of the season and her latest collaboration with Hurley for her May Moore Aloha collection by Hurley.

ATHLEISURE MAG: What did your recent win at Margaret River mean to you?

CARISSA MOORE: It was a very validating and empowering win. It had come after a string of average results that had me questioning my process and formula. I feel like things start to fall into place when I reconnect with what’s most meaningful to me and let go of everyone else’s expectations. It’s very easy to get distracted on the journey and this win was a nice reminder to trust in my preparation, process and believe in my purpose. I love Margaret River and winning with my team there made it really special.

AM: Why do you enjoy being at Margaret River?

CM: It feels like things are more simple in Margaret River. There isn’t a lot of fuss, bells and whistles. People are kind, the towns are small and there is a ton of open space. The nature is raw, the waves are wild, you can still find an empty beach or watch the sunset all by yourself. That is rare. It is a place that brings you back to yourself and the present moment.

AM: What tournaments are you looking forward to this year?

CM: The second half of the WSL Championship Tour season, I am truly looking foward to all of the events but especially Teahupo’o, Tahiti (SHISEIDO Tahiti Pro).

AM: What’s your routine on the morning of your competition?

CM: I wake up around 5am, kiss my husband good morning, make myself a warm drink, activate my body for about 45 mins and then head to the beach for a surf before the first horn blows usually around 8am.

AM: When you finish competing, how do you switch gears into relaxing mode?

CM: I like to relax after competing by taking a hot shower, eating a healthy meal, going for a nice beach walk, reading a book, journaling or putting on a good tv show.

AM: Tell us about your May Moore Aloha collection by Hurley!

CM: This Moore Aloha X Hurley collection is my favorite one yet! Created from start to finish with love and attention to all the details, this collection celebrates Hawaii, femininity and combined woman power. So grateful for the opportunity to work closely with local Hawaiian artist, Aloha de Mele, on all the prints and the incredible team at Hurley Women to create a line that combines function with fashion. It is my goal with every collection to create pieces that spark joy, empower females to feel comfortable and confident while chasing their dreams. To add, one of the things I’m most excited about is this is the first of our collections available in girl sizes!

AM: What does it feel like for your collaboration between Moore Aloha and Hurley to come together like it has?

CM: It is so cool to see my favorite pieces come to life, displayed at my hometown stores and being worn!

AM: What is your process of designing your collection?

CM: I’ll start by sending the Hurley Women’s team “inspo” pics and they’ll create a mood board, pick a variety of prints and colors for me to choose from. Once we nail that down, they’ll create a line up of silhouettes for me to look at. There is a bit of back and forth refining the selection and giving feedback. Then, they will make samples and I get to product test! I’ll send some suggestions until we get the fits just right.

AM: Tell us about your next Moore Aloha event.

CM: I am planning the next Moore Aloha event for this fall on the island of Oahu. Our work focuses on Mental Health, Education, Community Relations, Culture, and Environmental Conservation. Our main goal is to share valuable tools and resources with girls and women to create a positive life driven by passion, fueled by purpose. We integrate the Hawaiian culture to promote mindfulness and community. The ocean and surfing is a tool to empower girls to step outside their comfort zone and live fearlessly. Our welcoming atmosphere allows for open, honest conversation and soulful connections. Some of the activities we include are a tag team event, lei making, yoga, journaling, hula, a beach clean up and surfing. Depending on our group and our focus we will sometimes include a goal setting workshop, CPR and water safety courses, work in the lo’i (taro patches), plant trees, and invite other empowering females to talk and share their inspirational stories.

IG @rissmoore10

PHOTOGRAPHY CREDITS | This feature + 9PLAYLIST PG 118 Hurley

Read the MAY ISSUE #89 of Athleisure Mag and see WITH LOVE AND ATTENTION | Carissa Moore in mag.j