ROCK THIS LOOK WHEN YOU'RE HOME WITH FRIENDS OVER

Read the July Issue of Athleisure Mag and see Rock This Look When You’re Home With Friends Over in mag.

IN OUR BAG | WHEN YOU TAKE ON THE DAY

Read the July Issue of Athleisure Mag and see In Our Bag When You Take On the Day in mag.

S1. E4 | ATHLEISURE KITCHEN WITH MICHELIN STARRED CHEF, GEORGE MENDES

On today's episode of Athleisure Kitchen, we headed to the offices of Chefs Club in Soho to sit down and talk with Michelin starred chef and restaurateur, George Mendes, who was also the cover for Athleisure Mag for the June Issue about Aldea located in Flatiron as well as his pop up concept AMAR which is in residency at Chefs Club Counter through the end of August. We talk about the importance of Portuguese cuisine in his food, his passion for food and a number of his partnerships that allow our palettes to know more about Portuguese food.

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our music is "This Boy" performed by Ilya Truhanov.

HOW TO DRESS TO BEAT THE HEAT IN SUMMER

Read the July Issue of Athleisure Mag and see How to Dress To Beat the Heat in Summer in mag.

S1. E1. | BUNGALOW SK WITH BRAD GORESKI

On today's episode of Bungalow SK, we talk with Brad Goreski. We first met him on BRAVO's The Rachel Zoe Project as he stepped into the world of styling and being her assistant, he continued on with the network's It's A Brad Brad World and appearing on a number of shows including being a co-host on E! Fashion Police for a number of seasons and during Awards Season on E! Live From the Red Carpet where he gives the inside scoop on who he dressed, who is wearing what and making predictions on what designers we will see on the red carpets. His career has included being a Creative Director at Kate Spade and dressing a number of coveted celebs including Emily Ratajkowski, Demi Moore, Rashida Jones and Jessica Alba to name a few. He's known for rocking dapper style and never being afraid of color and patterns for his clients or himself.

With summer well on its way, we took some time to talk about how he got into the industry, how he is inspired to dress his clients, the importance of sunglasses - summer's accessory and MET Gala looks that he loved this year.

Bungalow SK is a member of the multimedia podcast network, Athleisure Studio, part of Athleisure Media and Athleisure Mag. You can see our show notes at AthleisureStudio.com/Bungalow-SK and follow us on Instagram at @Bungalow.SK to find out who we’re talking with as well as what are guests are up to. Bungalow SK is hosted and Executive Produced by Kimmie Smith. The music for Bungalow SK is Renaissance, performed by FOREVERT.

THE PICK ME UP

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S1. E12. | #TRIBEGOALS WITH DENISE AUSTIN

On today's episode of #TRIBEGOALS I sit down with Fitness Icon Denise Austin! We talk about how she came into the fitness industry, her success with her VHS, DVD and daily TV Show on ESPN - Get Fit with Denise Austin. We talk about her impact in the fitness industry and serving 2 terms of the President's Council of Phyiscal Fitness and Sports and working alongside Arnold Schwarzenegger. We also talk about her fitness focuses as well as her work with her daughter, Katie Austin! 

#TRIBEGOALS is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. Our theme music Rough and Deep is performed by JGRLNG. 

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TIPS FOR SHOPAHOLICS WISHING TO SPEND AND SAVE SIMULTANEOUSLY

Tips for Shopaholics Wishing to Spend and Save Simultaneously

The average American spends around $1,803 per year on clothing – which is probably way beneath what the typical fashionista wishes to dedicate to their wardrobe. Considering that a pair of Yeezys can set you back around $350 and Prada’s small nylon bag starts at $280 in price, it can be easy to see how your yearly spend can extend to thousands on clothing alone. The good news for those who enjoy the ‘kick’ of bringing home a new pair of shoes, luxury skincare products, or jewelry, is that you can indeed save while giving yourself monthly treats. Follow these tips and ensure that your savings account grows even more quickly than your wardrobe.

Quality over Quantity

To be a smart shopper, prize quality over quantity and buy designer items during key times of the year – such as sale season or special sale days. There is little point in buying five pairs of shoes for an upcoming vacation if they are likely to cause pain, break apart, or fail to provide the right ‘grip’ for the activities you have signed up for. Quality can be tested by checking out reviews and vlogs on designer products you are interested in. Don’t be tempted to buy items on sale that don’t suit your intended purpose. For instance, a running shoe may be on sale but if you are more into trekking, it is best to opt for a well priced mountain shoe, even if the discount on the product is lower.

Opting for the Right Payment Method

When choosing payment methods, ease and interest are the prime factors to look out for. Comparison sites will show you how much you can save by opting for different types of credit card. Shop with cards that offer you very low or no interest, and those that offer reward payments and high percentages back for any interest charged. You can save up to $4,000 just by choosing the right card, but you will need to be making more than a specified income to be eligible for one of these. If you have maxed your credit card out before, then cash payments or debit only cards may be the ideal choice for anything other than necessities.

Tech Tips for Savers

One of the biggest mistakes made by over-spenders is a simple lack of awareness of how much they are spending. A Tshirt here, a beauty product there, a gourmet cup of coffee while shopping – all these expenses can add up to hundreds of dollars (or more) per month. According to Investopedia and other finance sites, some of the best apps for savers include Mint, Wally, and You Need a Budget. The latter is particularly handy for shopaholics because it works around the premise that every dollar you have should fulfil a useful purpose. After helping you allocate budgets to different expenses, it gives you advice on how to re-balance your budget. By using the app, you can look forward to repaying around $500 in debt in your first month of use. Acorns is another useful app that rounds up every expense you pay with a credit card, investing this ‘change’ automatically on your behalf. 

Financial experts normally recommend that you set aside around 20% of your income for savings. Depending on how much you earn, it may still be possible to do this while building the wardrobe of your dreams. Use an app like Mint to set a limit for your monthly shopping and stick to your budget. List the quality items you need and take advantage of special days like Black Friday to get your hands on a highly coveted purchase. Finally, don’t waste money by using a high-interest credit card. Live within your means but don’t be hesitant to give yourself an occasional treat.

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ATHLEISURE BEAUTY

Read the July Issue of Athleisure Mag and see Athleisure Beauty in mag.

#TRIBEGOALS

Read the July Issue of Athleisure Mag and see #TRIBEGOALS in mag.

STYLE FILES | RESORT

Read the July Issue of Athleisure Mag and see Style Files Resort in mag.

WHAT ARE TERPENES?

Smell that cheese?! Or as a vegan would put – the scent of nutritional yeast?

 One whiff of a cannabis flower perks you up with its lemon scent, yet another reminds you of a lavender essential oil your yoga teacher luxuriously massages your tense neck muscles with.

 Why does each strain of cannabis smell differently? And do different fragrant correlate with anything else, like the plant’s benefits?

The answer to your scent-related questions can all be answered by exploring one thing – terpenes! 

What are Terpenes?

Terpenes, similar to terpenoids, are a combination of carbon and hydrogen that naturally occur in cannabis plants. Let’s refer to them as “hydrocarbons”.

What’s the difference between a terpene and a terpenoid?

Terpenoids are essentially terpenes that have been dried out via a chemical modification, which alters the oxygen compound, whereas terpenes are the organic, naturally occurring combo of hydrogen and oxygen before any alterations.

Terpenes are birthed in the trichomes of the cannabis plant. What are the trichomes?!

Trichomes are the crystal-like part of the plant, on the outside of the plant’s leaves and buds. The trichomes’ duty is to protect the plant from invaders, like insects and animals.

Trichomes are smart and have the same idea as nasty-smelling skunks – they create pungent odors (terpenes) to repel outsiders. According to this review here, they are

As terpenes repel the bad guys, they also lure in pollinators.  

Different Types of Terpenes

The creation of terpenes are influenced by the plant’s environment – weather, time of day, soil, fertilization, maturation, etc.

Just as different essential oils perk you up or mellow you out, effects of terpenes vary.

There are two basic types of terpenes, sativa terpenes and indica terpenes. Sativa terpenes smell bright like an orange or lemon and tend to boost your energy. The opposite, indica terpenes, are more soothing, with scents similar to a pine cone.

Terpenes are broken down even further according to their specific smell and benefits. Here are the most common:

-        Limonene – smells like a citrus fruit, and is also found in… you guessed it - citrus fruits! Some benefits include treatment for anxiety, depression, pain and inflammation.

-        Beta-caryophyllene – fragrances like spices – black pepper, pine, cloves and cinnamon. A few benefits include easing pain, ulcers, and anxiety.

-        Linalool -  smells like florally plants such as lavender, with similar benefits – relaxation.

-        Myrcene – the most commonly found terpene is also found in fruits like a mango! Effects of myrcene are similar to the old tv commercials of cartoons melted into a couch – they have a sedating, calming effect.

Further Benefits of Terpenes

Terpenes are not only found in the cannabis plant – they are found in just about every plant!

Therapeutic effects of terpenes rise even more when mixed with cannabinoids like THC and CBD.

Strands of the cannabis plant vary dependent on the terpenes, which correlate with an array of benefits, depending on the plant’s scent.

The more you train your nose, the easier it is to identify terpenes, thus identifying different strands of cannabis! Finally, your nose gets a chance to participate in the cannabinoid fun.

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TOMATO BEAUTY

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ATHLEISURE MAG | #43 JUL 2019

We’re excited to drop our latest issue of Athleisure Mag which is covered by ESPN’s Broadcaster/Journalist and author, Marty Smith. You’ve seen him on SportsCenter, College GameDay, SEC Nation and more. Check out his cover shoot which took place in Ocean City, NJ.

Read the July Issue here.

DON'T DO IT YOURSELF SKINCARE: HOME INGREDIENTS YOU SHOULD NEVER USE ON YOUR FACE

There are 47 million Instagram hashtags for #DIY.  It’s a hot topic for everything from home décor to crafting, and of course beauty. DIY skincare is hyped as a safe and affordable alternative to store-bought products. Just because it can grow in your backyard or exists in your medicine cabinet, doesn't mean it's good for your skin. Looking into cleaner cosmetics isn't a bad idea, but some natural ingredients YouTube and Instagram sensations swear by can cause adverse side effects. Dr. Gretchen Frieling, a board-certified Boston Area Dermatopathologist, warns us about the most touted DIY skincare ingredients and why you should never put them on your face. 

Take these products off of your skincare DIY List  

Toothpaste for acne spots
Treating pimples with toothpaste is backed by many who have extolled its drying properties. While it can dry the pimple out, Dr. Frieling explains, "it can also cause irritation, redness, and even peeling." The trend most likely started because toothpaste contains ingredients such as baking soda or hydrogen peroxide, which are drying. "This is no better than any over-the-counter products," she adds "and may make the problem worse." The chemical and ingredients in toothpaste that fight bacteria are made for your teeth, not your skin!
 
Citric acid (lemons and limes) as toners
You may have seen DIY exfoliators or toners featuring lemon juice as an ingredient -- but you should really avoid putting this on your face. Dr. Frieling shares, "Because of its high acidity, lemon juice can disrupt the natural pH levels of your skin leading to irritation and hyperpigmentation." While this reaction is not the same for everyone else, it's best to stay away from lemon juice, as you the acidity varies for every lemon. 
 
"A small splash of lemon juice on an acne scar or blemish is said to reduce hyperpigmentation and lighten the skin.  But, you may leave your skin with a bigger problem if you go in the sun." Dr. Frieling explains that citric acid in its natural form contains a phototoxic compound called psoralens, which can cause a severe chemical burn when exposed to UV rays. Thankfully, this compound can be extracted from lemon juice through processing, so just because a product contains citric acid doesn't mean you should always avoid it.  
 
Rubbing alcohol to dry acne
At the crux of germ-fighting products, rubbing (isopropyl) alcohol cleans wounds, disinfects, and sanitizes the skin. You think it would be great for your face too, right? Think again! "Repeated exposure to isopropyl alcohol on the face strips the skin of its natural protective barrier, oils, and irritates the skin." shares Dr. Frieling. While rubbing alcohol works great to remove bacteria, it's not always what is causing acne breakouts. "Good acne products treat all aspects of the problem," she adds, not just the surface of the skin. "They should target the inner layers of the skin and protecting it's natural pH levels in ways rubbing alcohol can't," says Dr. Frieling. 
    
Baking soda as an exfoliator
Baking soda is an alkaline, meaning it attempts to neutralize acidity. When it comes to healthy skin, Dr. Frieling says it should have a pH level of around 5.5. "Baking soda (a pH of 9) can alter the outer layer of skin and actually cause it to break down," she adds, "leaving the skin vulnerable to bacteria and worsening the condition." Baking soda, much like salt or sugar, is also used as a physical exfoliator. Although it can be useful in removing dead skin cells, Dr. Frieling does not recommend using baking soda on the face as over-exfoliation causes irritation. 
 
Raw eggs in your face mask
Anyone tell you not to eat raw eggs? Claims of salmonella and stomach issues would persuade you against it, but what about your face?  While egg whites are definitely the cheaper alternative to most serums, Dr. Frieling says it should not go anywhere near your face. "If you have a scratch or unhealed blemish on your face, putting raw egg whites on your face can cause infection, not to mention possible allergic reactions," she explains. "Egg white masks are said to tighten pores and brighten the skin, but any pore-tightening properties just get wiped away when washed off."
 
Coconut oil as a moisturizer or cleanser
It's excellent for food, hair, and even the legs, but coconut oil needs to stay far away from your face. Some claim it does wonders for their skin, making it brighter and smoother, others not so much. "Coconut oil is extremely comedogenic," says Dr. Frieling "it can't be absorbed into the skin, clogging your pores, and causing more breakouts." But what about as a cleanser? "Even after washing off, coconut oil leaves a thin layer of film left behind which can suffocate your pores." adds Dr. Frieling. As an alternative, other plant-based oils like Argan oil are anti-comedogenic are great for removing makeup.

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WHAT YOU NEED TO KNOW ABOUT MENINGITIS

We sat down with Dr. Tamera Coyne-Beasley , MD, MPH, FAAP, FSAHM, Professor of Pediatrics & Internal Medicine at the University of Alabama. We chat with her about the facts that you need to know about meningitis and you can find out more information on MeetMeningitis.com.

Read the latest issue of Athleisure Mag.

STRANGER THINGS BRINGS BACK ICONIC 80s SNEAKERS

It’s true what they say; fashion is a recurring cycle. No matter how outdated you think something is, everything comes back into style eventually. It may take 10, 20 even 40 years for styles to return, but make no mistake about it, what was once hit, then rejected will soon enough be hit once again. Look no further than the choice of sneakers worn by your favorite kids from the Netflix hit-series Stranger Things.

Set during the mid-80s, bright colors, pastel tones, bold patterns, and big hair were all considered to be fashionable and “in”. What we’re here to talk about though, are the choice of footwear your favorite cast member wore during the show. Did the sneakers from the show withstand the test of time? Do people still wear some of those sneakers? Are those sneakers once again considered stylish? Better yet, how do the actual sneakers worn on the show stack up to the recently released Stranger Things x Nike collection?

The cast from Stranger Things were definitely versatile when it came to their choice of footwear. Numerous footwear brands can be seen on the feet of your favorite cast members throughout the series.

Take for example Will Byers. Will was often seen rocking Three Stripes silhouettes such as the adidas Campus. The adidas Campus was originally called 'Tournament' in the early 1970s and was renamed 'Campus' in 1980. Close to 40 years later and adidas continues to deliver new (and classic) colorways of the model.

The fan-favorite Dustin Henderson was often seen wearing a sneaker known as the K-Swiss Heaven S. Although currently not on the brand’s website, the K-Swiss Baxter SP model is one that is very similar to the pair Dustin wore on the shoe. Just like the Heaven S, the Bater SP comes with 5 stripes branding on the side panels.

Mike Wheeler on the other hand was all about that Puma life back in the mid-80s as he was often seen rocking the Puma Roma model in a clean Black and White color scheme. As of today, Puma continues to release their classic Puma Roma silhouette.

Lucas Sinclair was seen wearing Saucony during season 1 of the series. Although we don’t
know the exact model, it looked very similar to the Saucony Jazz Low Pro.

Steve Harrington opted to go with the classic Nike Cortez model most of the time. It’s safe to say, that this Nike model withstood the test of time, don’t you think?

Lastly, Eleven was usually spotted wearing the iconic Converse Chuck Taylor All-Star. What makes this even cooler is the fact that Eleven has also stated that she loves and wears Converse in real life as well. It goes without saying that the Converse Chuck Taylor All-Star remain as relevant as ever in 2019.

So how do these sneakers stack up and compare to the Stranger Things x Nike collection? All the sneakers opt for subtle branding and tonal finishes. It’s evident that 80s fashion (or at least fashion from the kids in Stranger Things) consisted of bold and colorful apparel paired up with Black or White tonal and subtle sneakers. Balance appeared to be essential during that decade. That very some aesthetic can be found in today’s fashion trends.

Often times when we wear bold or colorful sneakers, we tend to balance it out by pairing it up subtle muted colors on the apparel and vice versa. It’s all about balance. The Stranger Things x Nike collection gives us just that by offering not one, but two collections consisting of the OG Pack and Hawking High Pack. So whether you’re looking for a muted pair that helps balance out you loud and colorful t-shirt, or a bold sneaker to compliment your Black shirt, the Stranger Things x Nike collection has just the pair for you.

What makes the collection so good? Any one of these sneakers from the Stranger Things x Nike collection could have been on the show and none of us would have even looked at them funny since they’d fit right in. What makes the collection even better? Any one of these sneakers could be spotted on someone’s feet in 2019 and they’d all still be considered fashionable and trendy. They’d fit right in. Many sneakers from the 80s utilized subtle, yet timeless designs. The Stranger Things x Nike collection proves that classic never goes out of style.

Source: Sneaker Breaker

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THE NORTHERN TRUST AT LIBERTY NATIONAL GOLF CLUB LUXURY SUITES

The summer is definitely moving fast and a few weeks ago, right before Father’s Day, we shared with you about how you could win tickets to play at the exclusive Liberty National Golf Club. We’re excited for next month’s premier golf event for THE NORTHERN TRUST PGA TOUR’s FedExCup Playoffs that take place from August 7th - 11th at the Liberty National Golf Club in Jersey City, NJ. We’re excited to take in a day of the top 125 elite PGA TOUR talent competing during this event and you can get in on the fun too as THE NORTHERN TRUST has a number of ways to watch this golf match in a luxurious setting and of course, we have the scoop on what we’re looking at and links to find out more. Remember, THE NORTHERN TRUST will not be back in NJ until 2021 at this members-only club so this is definitely the year.

There are many ways to enjoy the game this year! This year there are premium food and beverage options including a signature Grey Goose cocktail, THE NORTHERN TRUST offers unique entertainment with breathtaking views (especially during a professional sporting event) of the NYC skyline and Statue of Liberty throughout the course. Ticket options include all price points, ranging from daily grounds, to a value Family Ticket Package. THE NORTHERN TRUST has seen an unprecedented level of hospitality sales and momentum with most of the premium offerings and experiences sold out, making this THE FOMO WORTHY – NEAR SOLD OUT - EVENT OF THE SUMMER. In addition to the packages that we will breakdown below, please note that the family ticket package is no longer available, but as a replacement, parents/guardians can purchase a grounds ticket for themselves for $35pp and any number of children under 18 that they bring, will be granted access for free.

THE LIBERTY CLUB

We’re excited for the Liberty Club which is available for $7,500 that offers a first-class experience with exclusive access that includes all-inclusive dining by Executive Chef Shaun Lewis (formerly of The White Elephant in Nantucket and The Pierre Hotel in NYC), an exclusive and private shopping experience, concierge service, opportunities for player meet-and-greets, high-end furnishings, VIP ferry arrival, design elements and keepsakes from contemporary artist Peter Tunney, and so much more.  Purchase this here.

THE ULTRA CLUB

THE ULTRA CLUB is located on Liberty National’s par-3 14th floor and has unparalleled views of the Manhattan skyline and Statue of Liberty. This stylish and all-inclusive upgraded food and beverage options experience is available for $395/per day on Sat and Sun only with very limited spots available on these days. Enjoy taking in the game in a climate-controlled venue. Play interactive games provided by Michelob ULTRA, including Skee Putt and Par Darts, high-end private restrooms and TVs to watch the tournament broadcast. You can purchase customizable ticket options for single and multi-day access. Purchase this ticket here.

THE ANCHOR CLUB PRESENTED BY GREY GOOSE

Known as the “Clubhouse on the Course”, The Anchor Club presented by Grey Goose is a double decker hospitality venue which has a modern rooftop lounge vibe with views of the 18th and 1st Fairways and the 2nd Green for $160 on Wed and $185/per day Thursday through Sun. Note that there are not many spots open for this package.

Guests will enjoy amazing views, climate controlled interior and an open air covered second level with soft seating and a rooftop vibe. There is a curated food menu and premium beverages that are available for purchase as well as high end provate restrooms. TVs to watch the tournament broadcast as well as being able to enjoy the signature cocktail of THE NORTHERN TRUST, the Anchor Fizz which was created specifically for the tournament.

This year, there will also be two Topgolf Swing Suite GO Simulators for guests to use - these simulators are used by the top PGA TOUR pros like Tiger Woods, Jordan Spieth and Jason Day when they do their off-course practice. Purchase this ticket here.

If you’re heading to the tournament, we have the scoop on the best ways to get there below!

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PLASTIC SURGEON WARNS: "SUNBURN TATTOOS" COULD BE THE WORST VIRAL CHALLENGE EVER

Instagram is full of all kinds of viral challenges. Some of them are charitable such as “The Ice Bucket Challenge,” some are silly like the Kylie Jenner 'Lip Challenge,' others are fitness-oriented such as planking in obscure places. The sunburn tattoo challenge which has its own hashtag on Instagram is downright dangerous. Dr. Manish Shah is a board-certified Denver, Colorado plastic surgeon. As a father of three teenagers, he is all too aware of this alarming summer trend. 

What it is: Young people are putting stencils or stickers on their skin, then they lay in the sun without sunscreen. After they burn and take the stencil off – what’s behind is an outline known as the “sunburn tattoo.”  Other sunbathers do the inverse and use a stencil to hide some skin from the sun while burning the surrounding area.

The dangers: Dr. Shah says, “At first glance, it may look like harmless fun in the sun. The bottom line is that sunburn tattoos are extremely dangerous and can put you at serious risk of skin cancer.” What makes this more dangerous than a ‘standard burn’ explains Dr. Shah is that for the stencil, or tattoo, to be visible, you would have to damage the surrounding tissue enough that it either tans heavily or burns. By intentionally keeping the area sunscreen-free will do harm to the DNA in the skin cells.  Dr. Shah warns that “sitting out in the sun without the appropriate protection could not only cause life-long damage, but could also double the risk of skin cancer.”

Is there a safe way to get a sunburn tattoo? Dr. Shah has three kids, and he would rather see them get an actual tattoo than use this method. “There is no safe way to get a sunburn tattoo. That is a major misconception. There is no such thing as a safe tan. Kids are doing a lot of these sunburn tattoos. When you have young skin like that, it is especially vulnerable to ultraviolet rays. You are more likely to see signs of aging.”

A Safe Way: You can order all kinds of temporary designs online, ask for an airbrush design from a tattoo shop, and if you want the tan tattoo look, just put a sticker on your arm before rubbing on self-tanner.

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REFINED RUSTICITY WITH CHEF GEORGE MENDES

We have been a fan of Chefs Club NY since 2017 when we did our interview with Chef Chris Szyjka who had a residency there and was also participating in Cochon555's NY leg then. It was in this interview that we found out Chefs Club was founded in 2012 by Stephane De Baets. This restaurant group features some of the world's top chefs in iconic locations including: NYC, Chefs Club Counter, Aspen and Taipei. Chefs enjoy being featured in these locations as well as being able to have takeovers in their space and menus.

In addition to their fine dining component of Chefs Club, in 2017 Chefs Club Counter, a fast casual brand opened as means to focus on this sector of the market. It was at a recent Michelin 4x4 dinner held at Chefs Club that we found out more about Chefs Club Counter and the current residency of Chef George Mendes with his concept restaurant AMAR! Our menswear cover rocks easy looks that Chef would wear in the restaurant as well as planning a number of tasks involving this restaurant as well as his Michelin starred Aldea in Union Square including summer's accessory - sunglasses. We talk with him about his Iberian/Portuguese cuisine, his culinary journey and how he maintains inspiration when it comes to making fantastic dishes. Whether you enjoy his offerings at Aldea or you enjoy enjoy his fast casual fare at AMAR, he's always bringing the love of Portugal in every bite.

ATHLEISURE MAG: When was the moment that you realized that you loved food and wanted to be a chef?

CHEF GEORGE MENDES: I think it – it really came in stages to be honest with you. I grew up in a Portuguese household where there was always fresh food on the table and a patch of garden even if it was in the backyard or on the driveway. My mother would always cook for my dad, my sister and I. We would always have home cooked meals 5 or 6 days out of the week. When I graduated from high school, I wasn’t pushed to go into the direction of going to college or to university. My mom and dad said that I should find something that I loved and work to make money in something that I wanted to be a part of. I took a field trip one day to the Culinary Institute of America with my marketing class and I spent the day up there and fell in love with it.

I think that I truly believed that I already had a seed planted in me from growing up around good food from my mother cooking at home, but also the holiday feasts always made a big impact. I can still smell the Portuguese table of the bounty of salt cod, rice dishes, suckling pig and filet mignon. It was kind of a mingling of Americana and Portuguese foods. So, there was filet mignon and surf and turf with lobster tails. There was this chicken rice and rabbit. I was just was planted at a very early age growing up that the the life and culture of living in a Portuguese community always had – food.

AM: Nice – it’s always food!

CHEF GM: Food there was always food. There would be Saints Day celebrations at a local Portuguese Community Club and there would be sardines on a charcoal grill, there was chicken grilling with pitti pitti sauce which has inspired recipes in my career today whether it’s a sandwich or half of a chicken grilled with the same sauce that I grew up with. It’s funny because I have come full circle now in a way!

AM: Can you tell us about your culinary experience from where you trained through restaurants that you worked with prior to Aldea?

CHEF GM: It all started with the Culinary Institute of America in the early 90’s. From there, I spent another year in a classical French restaurant at The Stonehenge Inn - classical French cook ing. Then I came to New York for the first time and took a cooking class with Chef David Bouley and then I asked him for a job on the spot because I was mesmerized by the kitchen itself and the brigade and how it reminded me of school a little bit. But the food had a big impact on me and I wanted to learn a different style of cooking.

I stayed with him for over 3.5 years and in between, there were stints in Paris at Arpège, a 3-star Michelin restaurant. I was able to do that for awhile in the late 90’s and then I came back to New York again and helped a fellow Bouley cook/chef open up his restaurant called Wallsé which was Austrian and went through the experience of what it was like to open up a business from scratch and to learn all the parts. From there, I took a job as a chef at the age of 24 at a little bistro called Le Zoo. I was very young and I was doing the kinds of things that I learned at Bouley. But I had the desire to still travel abroad and to learn from French Masters. So I moved to Washington DC which was a link to get me back to France again so I did that. I went to the South of France to work and came back to the US again and took a job working as a chef at a restaurant in Times Square with a very very heavy pre-theater business – insane!

AM: How did that feel?

CHEF GM: It was insane! It wasn’t quite scoop and serve style of cooking, but it was high volume and every thing had to be ready and get it done fast! I missed the finesse and I missed the tinkering. You know, tweezers weren’t around yet so we weren’t doing all of that yet – but 5-8 years later, I hit a point where there was a lot of noise coming out of Spain with this avant garde movement that was happening in terms of a culinary revolution. I thought, “wait a minute, Spain is a neighbor of Portugal," and I started seeing the relationship of this familiarity happening between the two countries especially with the flavors of the olive oils, garlic and the tomato. I worked with Martin Berasategui and that was a big lightbulb moment for me and that’s when I knew I wanted to create my own style and my own identity. I felt that I had trained for many years at that point and now was the time to create my own voice. He opened up my eyes to the cooking that I grew up with again. He said, “revisit those flavors that wholesomeness, rusticity the memories, those aromas and try to interpret them and put it all together. Put them all in a stock pot, mix it up and see what comes out.”

At that time, I took the Chef de Cuisine position at Tocqueville which was a French American restaurant with the agreement with the owners that I was given the opportunity to create specials and contribute to the menu and that was my first foray or first road to take the discovery of what I wanted to be as a chef and that’s what also led me to creating the style of Aldea. That’s when I realized that that was what I wanted to do and started calling it “refined rusticity.” It’s a term that I coined and we talk about it in the book a little bit as a means to really capture the rustic nature of Portuguese cooking and to finesse it all the way.

AM: How was it creating your book and how much time did it take you?

CHEF GM: Two years. Books are a fun project. They’re a lot of work, a lot of soul searching, a lot of hours, a lot of talking and writing – a lot of recipe development. Because a lot of the things that we do in the kitchen are not measured precisely unless you’re going into pastry. When we were doing the book, my author Genevieve would measure the cups and table spoons of this. It wasn’t just a drop of olive oil or a dash or a smidgen - those words didn't exist anymore. It was a fun project.

AM: Do you think you would do another cookbook?

CHEF GM: Yeah.

AM: Are you currently working on a cookbook?

CHEF GM: I’m not currently working on a cookbook as I have a number of restaurant ideas and concepts on my mind to focus on right now. But, books are a great way to put a lot of ideas together to help with your name and to expose it to the public more. It allows you to tell you story more and people can hold it in their hands and say, “I want to eat in this restaurant and I want to know more about this particular cuisine.” I really like that part of it.

AM: Tell us about Aldea and what one can expect when they are coming in to dine?

CHEF GM: They should expect what I like to say, “a roller coaster ride” in a way that they are able to eat in an open kitchen area with a chefs counter or chefs table or to eat in a romantic/intimate booth to the side or to go upstairs and to be able to eat in the Mezzanine or private dining where it can be more quiet. So, they’re given a lot of different dining environments. As far as the menu goes, that mark of classic Portuguese flavor but what I also like to call a free spirit that Martine and I believe in – we cook with the seasons, we cook with the farmer’s market – we cook with what’s inspiring us. There is a lot of inspiration from Japan and other former Portuguese colonies like Goa, India and Brazil and Macao, China. So there’s a lot of adventurous flavors going on there. You know I really want people to come to Aldea with an open mind. At the same time, I don’t want to over complicate it. They are coming to enjoy an anniversary or a birthday, but they are also coming in to be fed and nourished. So that's our number one responsibility.

We want to offer something that is creative and sometimes entertaining, but also making sure that you leave content, happy and satiated!

AM: You have received a number of accolades for Aldea including a Michelin star. Can you tell us what it means to receive that?

CHEF GM: You know, receiving a Michelin star is a great stamp being that I trained in Michelin star restaurants. Having a star of our own means a lot as it’s great recognition but it pushes us harder to maintain it or sometimes you get another one. It’s nice to be recognized being that the Michelin guide is French history and now that they are globalized, it’s great to have Portugal on the map. There's two Michelin star restaurants in Portugal in Lisbon and in Rocali and there’s a little Portuguese inspired restaurant here in NYC – Aldea. It means a lot to be in that book and it’s really satisfying, inspiring and it motivates us.

AM: Some people don’t know how you get one and what that process is.

CHEF GM: Yes the Michelin Guide historically and notoriously works anonymously with inspectors that come to your restaurant unannounced. They could be dining by themselves, a party of 2, 4, 6 or 8. We never know.

AM: So you have to be on your game all the day.

CHEF GM: Yeah – being on your game all of the time. It is like that!

AM: You have a pop up this summer going on with Chefs Club Counter called AMAR. Can you tell us how this came about to as well as the collaboration with international model, Sanne Vloet?

CHEF GM: You know, with Chefs Club, I have always had a relationship over the years with Stefane the founder and he has always given me opportunities to contribute to Chefs Club the brand and I have always enjoyed those opportunities. I have always had this concept of trying out or feeding a mass market with the lunch rush for what people want for lunch while also providing them something healthy and quick but also with the same stamp of flavors that we do at Aldea and in my DNA with my Portuguese focus. Stefan and I spoke for awhile and it grew into something small next door to an opportunity of the whole corner of Chefs Club Counter and here we are 2 weeks in and it’s going great. It’s great to have that opportunity in a place like Soho with foot traffic and lunch rush which is a whole different ball game for me and to feed people in an hour and a half which serves 150-200 people which is a total different direction from what we are used to doing over at Aldea. It’s taken some time to adjust and to tinker. Like food has to be plate within 10 seconds versus a minute. Things are a lot more immediate and we’re discovering new cooking techniques and combining ingredients that travel well – using online ordering platforms. So it’s been fun and it’s been a learning curve that’s challenging and a lot of work.

AM: How do you juggle running Aldea as well as AMAR – what does a typical day look like between these two restaurants?

CHEF GM: Well I’m lucky that Aldea doesn’t do lunch. So I’m lucky that I can do lunch at AMAR at Chefs Club Counter and be able to dinner at Aldea although AMAR does stay open a little later. But I am trying to split my time between the two. The month of June has been heavy focusing on AMAR right now, but it’s been going really well and Aldea is only open 5 days a week Tues – Sat and AMAR is lunch everyday haha.

I like to push myself and I like challenges and problems. Things that give me opportunities to grow because it’s very easy to become stagnant and to regress and rest on our laurels. You end up not moving so opening AMAR at Chefs Counter Club during the summer as a pop up has given me a new challenge that that’s what I really love.

AM: Why was it important to you to participate in this pop up this summer?

CHEF GM: First and foremost is to test AMAR the concept and to test the environment for fast casual and to see what that’s like. A lot of chefs these days that have fine dining restaurants want to dabble in fast casual with a quick serve environment. I was given this opportunity to do this for 3 months as a pop up so it’s an opportunity for a prototype that can be permanent afterwards. That’s the main focal point here. It’s also to make sure that we have a responsibility that the paying customers have something good to eat and quick. I think I come on board with the same standards and excellence that we have at Aldea and the reputation of Chefs Club. We’re doing a lot with Michelin and the 4x4 dinners as you know and representing that brand of Chefs Club and Chefs Club Counter in quick service is fun. It’s an interesting time!

AM: How important is it for chefs to utilize opportunities such as going on air, being on social media to showcase your brand and various projects that you are apart of?

CHEF GM: I like the opportunity to feed more people, reach a different audience precisely. Aldea is a fine dining restaurant where we have an average check average that the diner can spend about $110 to $130 per person for a number of courses and beverages. Doing AMAR, we’re now in the bracket of $18 to $20 a person. So, I really enjoy the opportunity to feed more people at a different time of day at the lunch rush for the quick serve environment.

AM: What are 3 signature dishes which can come from either restaurant that people need to try.

CHEF GM: At Aldea, it’s been 10 years but the Arroz de Pata (duck rice) has still been a signature dish that I have always enjoyed and the Hokkaido Sea Urchin toast at Aldea which I would say is a tie. Ah the Shrimp Alhinho Xerem - ah that’s good too.

AM: It’s hard to just choose a few!

CHEF GM: And then at AMAR, I’m having fun with these salads. It’s been about 2 weeks in and building a salad that is going to quench your hunger or satisfy you for running out of work for an hour etc and giving you a protein, veggies and greens to hit every food group and dancing with all of the people’s dietary restrictions – vegan, gluten-free, dairy-free and nut allergies! It’s been challenging but I welcome it because this is the age we live in and there are a lot of demands and people are very food savvy and watching what they eat and that’s what AMAR is. AMAR means “to love” in Portuguese and there is this care that is involved and a care for what you are putting into your body and high quality ingredients and care into the preparation and serving it. It’s a delicate dance between producing a lot of food in a short period of time and presenting it in a beautiful way. So there is a lot to put this into the mix.

AM: What are 3 ingredients that you usually have in your kitchen that you enjoy cooking with?

CHEF GM: Really good Portuguese extra virgin olive oil, fleur de sel which is flower of salt and I think the last one has to be fresh parsley, fresh cilantro and lemon thyme. I think that those three herbs are the anchor of my cuisine and what we really do to balance the power of protein and meats and vegetables. I love citrus as well so I cook with a lot of zest of lemon and lime and like the brightness and acidity that it gives.

AM: Iberian and Portuguese cuisine are a part of your culinary style. You are participating in a culinary tour this fall in Portugal and you are also a part of TAP Air Portugal’s Taste the Stars Programs, can you tell us about this and why these are areas that are also great to include in your chef’s portfolio?

CHEF GM: I think that it’s important to bring awareness to Portuguese gastronomy and I think that we are still under the radar. I think that we’re of the level of Italy or France or even Spain our neighbors. I try to build awareness with my colleagues in Portugal as well and bringing a group of people through an itinerary all over the wine country in Portugal and to dine at restaurants and cooking and demonstrations – talking about the culture of Portugal gastronomy is just another push into calling for exposure and attention. To say that you’re this little country and you’re trying to do something well. A lot of talented chefs are there. We have beautiful landscapes, beautiful architecture and beautiful ingredients. I think that we have some of the best seafood in the world. Having the opportunity to show people there that are going on this trip as well as doing what I do here in New York and with what we’re doing on TAP Air Portugal with the airlines – in Business Classes, we’re presenting people with Portuguese flavors with an Aldea DNA. Again, along that same goal of showing travelers and people flying to Lisbon and Portugal for the first time what Portuguese cuisine is for the first time. I think that airplane food gets a bad rap. I think that initiatives like these really help.

AM: It’s great that people have that culinary opportunity by being on that flight. Clearly, you travel quite a bit, what are 3 things that you have always have in your carry on when you’re heading to the next destination?

CHEF GM: Um wipes – cucumber wipes to keep fresh. I mean, I just love the air on airplanes it’s so stale and dry. Waking up from a nap on an airplane – I like to rest and I’m not a great flier because I hate turbulence. So I always take something to calm me – a lot of homeopath herbs right now that I enjoy. I like a good pair of noise cancelling headphones, an eye pillow, an eye mask and then a good snack. I try to board with a good yogurt or a Kind Bar. Those are my top things. If it’s a really long trip, I make sure that I have good music downloaded as well as a movie or two.

AM: Who are you listening to right now?

CHEF GM: Ah Tame Impala it’s an indie band led by Kevin Parker, they’re Australian and are amazing. I’ve seen them live and I’m going to see them live again in August at Madison Square Garden. I have to be honest with you, I think I love all genres of music. I could be into hip hop one day and be into classic rock the next. Then I’m into jazz. At AMAR, our playlist is very heavy into Brazilian and Samba jazz and I think that music is very powerful. It really resonates with me and sets the mood. It makes me happy and when I’m upset, I just listen to music and it just turns me around. It takes a really happy moment and makes it even happier. So I will talk to people who will say, “music does nothing for me,” and I’m like, “oh God – how can you say that?”

AM: Everyone needs a soundtrack! What do you do to stay in shape?

CHEF GM: I run. I’m a runner. I do a lot of half marathons and marathons. Right now, I’m a little injured but I love to run and I love the exertion of it and the mental strength that it takes to do the distance running whether it takes 13 miles or 26.2 to run a marathon. I love the runner’s high and what I feel after running a 30 minute easy pace run. It builds a lot of clarity, strength and I can spend some time in my own head. It’s been a good thing for me. Then I’m on my back. I like cycling. My girlfriend, Suzanne and I, tend to find ourselves on our days off as she has an intense job as well. We use Sunday afternoons to go for nice bike rides.

AM: What keeps you inspired to continue cooking? Is it going to travel destinations, goals etc?

CHEF GM: I’m inspired by traveling and I’m inspired by visiting new restaurants and catching up with my friends to see what they are doing. I think that Lisbon with the new 2 Michelin star restaurant it has and the 1 stars with these young chefs that are coming into their own and finding their own voice. I love to go to these places in Mexico like Tulum and eating in these restaurants that have these great Yucatan recipes and ingredients and salsas. Cooking outside and open wood fire grill – these things are very inspiring. But what keeps me really motivated is just being in the kitchen and looking at fresh ingredients. Cutting them open and paying attention to the color and texture and what they taste like. What new combinations I can come up with and what wacky interpretations I can do – why not grill a cucumber as opposed to just using it raw. I like tinkering around and being in the kitchen. I can let the team take care of regular customers and I can have the opportunity to just cook what I am feeling at the moment with no menu, no guidelines, no rules. To express what I am feeling at the moment!

AM: Are there culinary areas that you have yet to go to that are on your bucketlist?

CHEF GM: I want to go to South America – Brazil, Chile, Peru, Argentina. Chile - has hundreds of varieties of potatoes for example and I want to go and experience that!

Reserve your seat for Chefs Club Presents: Côté Médi by Chef Terrance Brennan which runs from July 10th - September 28th.

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BEAUTY CREDITS

Groomer, Bamike Ogunrinu prepared the skin and styled the hair for this shoot.

MAKEUP PREPARATION PRODUCT LIST

PREP | BIODERMA Micellar Water | REBELS AND OUTLAWS Love Potion | DRUNKEN ELEPHANT B-Hydra Intensive Hydrating Serum | TWINMEDIX Pro: Refine Eye Corrector + Moisturizer | EMBRYOLISSE Protective Repair Stick Moisturizing Lip Balm |

FACE | MAKEUP FOREVER Ultra HD Cream Foundation + Pro Bronze Fusion Bronzer 20M | KETT COSMETICS Kett Set | BENEFIT COSMETICS Foolproof Brow Powder | SURRATT Expressioniste Brow Pomade |

HAIR | LAYRITE Superhold Pomade |

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FASHION CREDITS

Kimmie Smith created luxury easy casual menswear looks for this cover shoot.

LOOK 1 COVER + PG 21 - 27 | TILIT Chef's Coat | MAVI JEAN'S James Skinny Jeans | TITLE OF WORK Double Cuff with 10MM Leather Bracelet |

LOOK 2 PG 16 - 18 | HANRO V-Neck T-Shirt | MAVI JEANS James Skinny Jeans | RANDOLPH Intruder IR002 23K Gold E.P. | TITLE OF WORK Double Cuff with 10MM Leather Bracelet |

LOOK 3 PG 28 - 35 + BACK COVER | LOOK 2 + PARAJUMPERS Zipped Fleece | TED BAKER Sunglasses |

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PHOTOGRAPHY

Paul Farkas shot this editorial using Canon Mark IV; and selected Canon lenses: EF 50/1.2 L, EF 24-70 f/2.8 L II, and EF 70-200 f/2.8 L II.

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Read the June Issue of Athleisure Mag and see Refined Rusticity with Chef George Mendes in mag.

You can hear Chef George Mendes' interview this month on our show, ATHLEISURE KITCHEN which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast.