9PLAYLIST MULTI | TAYE DIGGS
PHOTO CREDIT | Walmart/Tina Rowden
AROUND THE FIRE THIS HOLIDAY SEASON | WALTON GOGGINS
This time of year is an exciting one as we begin to close one and look ahead to the next one. While we maintain our normal schedules, we also infuse it with the Holiday season - it’s great to share with friends and family, exchange gifts, increase celebratory moments, and so much more! We all know that they are key dates coming up that are focused on the exchange of gifts as well as obtaining them at various points. We took a moment to chat with Walton Goggins (Preadators, The Hateful Eight, Django Unchained) to find out about why he partnered with Walmart for the holiday season, what he loves about this time of year, and upcoming projects that he is involved in!
ATHLEISURE MAG: Obviously, we're going to talk about your amazing partnership with Walmart and what's going on with that. But we have a few questions to ask you because our readers are so excited that we're able to chat with you.
WALTON GOGGINS: Okay, okay, alright, fantastic!
AM: We've been a fan of yours since - you have too many things to name - Justified, Righteous Gemstones, George and Tammy, and the list can go on in film as well as in TV. We find you to be such an amazing actor who plays immersive and diverse characters. When did you realize that you wanted to be an actor?
WG: What a great question! I don't think that there was like a bolt of lightning that happened. I think it happened over the course of a very long period of time. I was raised mostly by women and a lot of interesting characters were around in my childhood and all of them just happened to be really interesting great storytellers.
AM: Right.
WG: So I'm listening to a lot of stories and then once I was given the microphone to start telling my own stories, you know, I had a natural kind of built-in audience that just kept saying, “no, no, keep keep talking Walt.” So, you kind of have that encouragement, you know, right out of the gate. It's hard to kind of do anything else. I genuinely just wanted to see the world. That was the main thing. Then it just - one life kind of dovetailed into the other and the opportunity that to see the world, and to be able to be a storyteller was just something that fit. You know, how do any of us really go about things? What are the decisions that any of us make that lead us on the road that we're going to be on for the rest of our lives? You know, is it fate or is it an accident?
AM: Mmm.
WG: What is it? That I don't know. But I'm so grateful for my life And grateful for the opportunities that I've had to tell the stories that I have!
AM: Absolutely!
PHOTO CREDIT | Walmart/Tina Rowden
WG: Including Walmart Black Friday Deals!
AM: Exactly! Without a doubt!
Why did you want to be connected in to this amazing project and tell us more about it.
WG: Well, first and foremost, Walmart is a part of American culture. It’s not the whole culture, but it's certainly part of American culture. It is a corporation that has been in all of our lives for such a very long time! And where I come from on Fairburn Road, a lot of my friends as we got older, we started to work there and I had the good fortune - I'll tell you a little bit about my history with this company.
AM: Please.
WG: I was a poor kid from the South and I made really good grades and I had the opportunity to go to school. But we didn't have a lot of money and we had to get the pay the rent. I got a small Scholastic Scholarship, you know. But in addition to that, there was a gap of funding that we just couldn't make that square around that square if you will and my mom, you know through our friends or whatever, heard that Walmart, had a grant.
AM: Oh wow.
WG: It was a sizeable amount of money and when I went you know in 1988 or 1989. I’m dating myself, don’t tell anybody!
AM: Ha! That's okay!
WG: My mom encouraged me to write this essay, you know, to the Walmart. That's how it works and that’s what I did - and I won!
AM: Wow.
WG: The money that I, I desperately needed, you know, my first year in college and in addition to that incredible opportunity, this company gave me - they also printed an 8x10 picture of me. I don't know what it was. I think it was a headshot. It was my first headshot, I think that's what it was. They put it up in their store, you know, for the better part of 6 months. People would call me because you know we didn’t have cell phones then, but they would leave these stupid messages on my answering machine, “saw your picture in Walmart, Walton. Are you part of the Walton family?"
So anyway, that was that's kind of my history with this company. This opportunity kind of came along and they sent this script and I thought, “wow, what a what an interesting way. Two sell things, right?” You know, it's a hybrid between entertainment and doing what we're gonna do anyway, which is to find things for our loved ones at the holidays. Black Friday deals have been around for a long time. They played an important role in my family's ability to buy things for Christmas and it does for a lot of people in this country and all over the world and I thought, what a cool thing to be a part of. I'm so happy that I did it. There's all these wonderful actors that I work with like Ian Somerhalder. There are others like Lisa Rinna, Taye Diggs who I've known for a while, Anthony Ramos and it’s great folks and it's 10 stories. These stories are vignettes if you will. There’s a supernatural genre, action genre, mine is a Western genre!
AM: Shocker!
WG: But you know what? I've done action!
AM: Of course!
WG: I have done a lot of genres in my time, but this is one that they saw me in and invited me to kind of come along this journey. We had such a great time filming it. You know, it was just so much fun and they’re such a great company to work for and work with. So, when I think people will watch them and they'll see the things that they want to buy and some things featured in a way that makes them laugh. It brings a smile to their face and so it’s a great way to go about it!
AM: Well, do you know when your episode will drop, do they all drop at one time? Like what's kind of the flow?
WG: Well you know, there are ten. I’m not exactly sure when they all drop. I know mine will drop towards the end of November which is, which is kind of very, very exciting because it's getting close to Dec. I think more will be revealed as it goes on. The first one drops on Nov. 11th-17th. I think that’s the first block and they'll kind of rolled out from there.
AM: Wow it’ll be great to see them!
What do you love about the holiday season?
WG: Oh God. You know, I just did this article, I won't say for the publication, but it’s about the holiday season. It's really kind of a Thanksgiving more than a Christmas article. I just love the opportunity to commune with family and friends. You know, we all have our rituals right? We all have the things that things that we do but the thing that I do that I've been given the opportunity to do is I don't really watch a lot of sports. I’m not that guy even though I played a bunch of sports growing up.
I make a fire and I and I sit around that fire with my family and with my friends and I have a glass of wine and I listen to music. And I just commune. What better thing is there than that and to tell people that mean something to you how much you love them?
AM: That's really nice and very sweet!
You're always working on so many projects. I can't wait till White Lotus comes out and I know that you have a bunch of other stuff as well. Is there anything that you would like to share with us, that you're working on that we can keep an eye out for?
WG: Well, you know, I think you said it, you know, I got a bunch of things that are coming out. I have a few movies that are coming out. My wife has a movie that she wrote and directed called The Uninvited, which is dropping pretty soon.
Then there is The White Lotus and we just finished the new season of the Righteous Gemstones!
AM: So excited for that!
WG: So good. It's so good.
AM: Everytime I watch that show, I grew up in the Midwest with an Evangelical and Pentecostal background and there's just so many things that happen on that show and my boyfriend will ask, “Is that real?” and I'm like, “yes!”
WG: Oh yeah! That’s real and that one is real too!
We're going back to Fallout here pretty soon. And then, kind of beyond that, reading and waiting and seeing what the future brings live everybody else! But right now, Walmart!
PHOTO CREDIT | Walmart/Tina Rowden
Read the latest issue of Athleisure Mag.
Featured
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
THE GOLDEN BACHELORETTE S1. E9. | IT ALL COMES DOWN TO THE FINALE
PHOTO CREDIT | Disney/Ricky Middlesworth
How is it the finale of The Golden Bachelorette? We see some of The Golden Bachelor contestants in the audience and Grant, who will start his journey as The Bachelor is in the audience! Jesse Palmer is definitely bringing the energy as he’s with the live audience.
We know that Joan Vassos was sad when Pascal left. She shares how even though she has been vulnerable, her walls have come back up because she is so hurt by what happened - how could he not love her? What will this mean for the remaining men Guy and Chock? Nancy is still on the boat and she comes over to give love to Joan. She also gives her the words she needs to hear to continue on and lets her know that regardless of what happens, the remaining men are there for her and have shown her that - especially Chock when he came back after his mother died! She is the hype woman that we all need when things go left!
She finally gets to see her family and they have a moment and give their blessing to what she has been doing in this process. Chock gets to meet them first! The family thinks he’s a great fit and they also get to chat and hang out on their own. Chock tells her that he loves her and is a bit sad she doesn’t say it back although he understands as there is still another man there.
While Guy gets ready for his date, Joan comes to the realization that after hearing Chock say that he is in love with her, she has fallen for him. She makes her way to Guy as she knows that she can’t go on a date with him as her heart is elsewhere. She sits down to chat with him. She lets him know that instead of putting him through meeting her family and going through the motion, she wanted to tell him now. You can see how Guy is really sad and crying hearing this news.
Back in the studio, Guy is on the couch.Guy and Jesse chat about what it was like to watch it back. Then Joan chats with Guy and you can see how much that she cares for him. She hopes that can double date with one another.
With only Chock left, we see Joan get ready to meet him. He’s still nervous that she hasn’t said that she loves him; however, they are on the beach and he professes his love to her and tells her that he wants her in his life! She talks about their Disneyland date let her know that she wanted him in her life. She knew that when he left because of the death of his mother, that she really liked him and she felt safe. She was excited that he came back adn she saw him differently and she finally says that she loves him. He asks her to marry him, she says yes, and she gives him the final rose! They call Joan’s mom and tell her the good news. We see them float away and it looks like a great match.
Back on the couch, they share more about their love story and what they did after the show. Chock talks about spending time with her, but not being able to tell anyone about it. Jesse gives them a trip to Disneyland that they can enjoy with their families as that was something that they had mentioned when they were on their first date. Jesse also reminds us that The Bachelor will start on Jan 23rd and we have a preview of the upcoming season!
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
JOAN’S FIANCE
THE GOLDEN BACHELOR CONTESTANTS
Featured TV Show
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
THE GOLDEN BACHELORETTE S1. E8. | THE MEN TELL ALL
PHOTO CREDIT | Disney/Ricky Middlesworth
Last week’s The Golden Bachelorette was a tough one! 3 dates with the remaining guys after their Hometowns and Joan Vassos has to really get the answers and insight that she was looking for! Who knew that Pascale would leave as he was always our favorite! Only Guy and Chock are left and we’ll have to waut until next week to see them. As we wait for the part 2 of this finale, we head into the The Men Tell All! This lets us catch up with our favorites and to get more info on what went down during the season.
We join Jesse Palmer who will make sure that we get all of our questions ready and surely, he will tease the upcoming episode as well. Seeing the men back definitely felt like seeing old friends. Jesse lets us know that they have also their kids there as we all loved seeing the videos that were made to share their love for their dads. Jesse talks about their experience, kickball, Chippendales, and so much more! We also got to hear about grill gate and it’s such a nice walk down memory lane. We also hear that Michael was battling cancer when he was on the show. He is fine now, but so interesting to hear some of the backstory that we didn’t know about these men.
The first person to join the hot seat is Jonathan who was eliminated after Joan went to his Hometown. We get to see his experience on the show and we see how emotional he was when he was sent home. He shares that the experience was incredible and she made him feel seen. We also saw the bromance between Mark and Jonathan! Who knew that they were such buddies - Mark leaving the post-it-notes for Jonathan is so sweet!
Mark joins the hot seat as we know him from Joey’s (who is in the audience and taking a break from Dancing with the Stars) season on The Bachelor and we all knew he would be a great contestant for The Golden Bachelorette! We watch how his story unfolds on the show and without a doubt, he was great to be part of this group of men!
The moment we have been waiting for - Charles L is in the hot seat! Who doesn’t love this man? Seeing his journey was such a sweet moment. He even says that he didn’t know who Jesse was at the time and not to take an offense to it! His daughter says that after being on the show, they went to a wedding in London and he had a new confidence and he hit the dance floor! He said he is ready to date again and that his body is lighter and he hopes that he will meet the lucky one. An audience member said that he should be the next The Golden Bachelor and if not, she has a mom who is single.
We see that Pascal gave the men a self-care day with a bit of meditation. They have face masks and even did a meditation that he learned in India. The men enjoyed it.Of course we learn that he didn’t know anything about meditation!
We get to see Kim’s time on the show - including the Mansion Men song. The Gay Men’s Chorus of LA sing Kim’s song the treatment that it deserves and it was a pretty cool way to see the show! You can see how moved Kim is to see his song come to life and he shakes each member of the chorus’ hand.
Pascal comes to the hot seat as we watch how his time on the show progressed until his self-proclaimed exit. We definitely thought that they would end up together, but unfortunately, that was not in the cards. Pascal lets Jesse know that seeing his exit from the show was emotional and that it was so hard for him to say goodbye to her. He did not intend to hurt her, he just knows that he couldn’t give her what she wanted. He said that being with the men, he learned a lot for them about being vulnerable. His son also acknowledges that when he saw him being vulnerable, it helped him see that that is something that he can be without feeling that it makes him less than.
Joan joins the men and looks fabulous! Jesse acknowledges that we saw her last week and we know that she has been going through it, but she looks great sitting on the couch. He talks about the first night and what her experience has been. Gary sends love to Joan’s mother as he wrote a prayer for her when she wasn’t feeling well. Charles says he misses her and that being with her was a turning point. She lets him know that he looks so handsome and that he has such a pure heart. She promises to exchange phone numbers with him. Jonathan also sends love to her and lets her know that has met someone and that he is happy. Pascal and Joan exchange words and you can see the love that is between them. She lets them know that she misses them and she wants to stay friends and in connection with them.
It’s been one of our favorite The Men Tell All episodes! We get to see some amazing bloopers and a peek into the finale episode!
JOAN DIDN’T GIVE ROSES OUT THIS DURING FINALE PART I | Chock, Guy
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
THE FINAL TWO!
THE GOLDEN BACHELOR CONTESTANTS
Featured TV Show
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
THE GOLDEN BACHELORETTE S1. E7. | WELCOME TO FANTASY SUITES
PHOTO CREDIT | Disney/Ricky Middlesworth
This week’s The Golden Bachelorette bring us the first portion of the Finale! With the cold opening, we can tell that something has taken place that has shaken Joan Vassos. Until then, we see her in the airport in LA making her way to Tahiti to be with the remaining men. She has Guy, Pascal, and Chock and while she sails a cruiseliner, she’s excited that her fellow The Golden Bachelor contestant, Nancy is there with her. They catch up as they talk about her experience so far.
We know that Guy told her that he was falling in love with her and she wonders if he is ahead of her in terms of the feelings that he has. She likes Pascal, but she knows that he is guarded, but he lives big just like her husband. Then she knows that Chock is amazing; however, she wonders if he is too good to be true!
Nancy and Joan talk about the importance of Fantasy Suites and that being off camera allows her to have those deep conversations that she is looking for. Nancy listens to her and she also boosts her feelings to let her know that she is where she needs to be. She lets her know that she will stay with her this week as she navigates these next few days while she makes her decisions.
Her first takes place in Moorea with Guy. We see him getting ready for his date and we know that he is excited to meet with her and the fact that he will get to spend all this time with her. He believes he is falling in love with her and he can see a future with her as well.
She can see a future with him and she acknowledges that they are not in the same place in this relationship. So she is looking forward to getting where he is and wants to keep an open mind about him. She talks about their Hometowns and how she enjoyed meeting his family. They enjoyed lounging on a boat and diving underwater.
As they get closer, we see Chock and Jesse Palmer chatting about what the experience has been like thus far. He acknowledges that Guy and Paslcal bring a lot to the table, but he is willing to put his best foot forward and to give it everything that he has.
The evening portion of the date begins and she lets them know that they made good memories together. She lets him know that the overnight of the Fantasy Suites will be about being off-camera and talking. But it will not be about being physical and that she doesn’t want to do that with 3 people and wants to do that with her final person. He lets her know that she respects that and isn’t surprised that that was what she wants to do.
We see Guy leaving his overnight and stating that he had intimacy on an emotional level and he was able to say and got what he needed from the experience! He feels great about where things are between them.
Chock is making his way to Joan for their date. He is excited as he told her he was falling in love with her at his Hometowns in Witchita. Their date is on an HTV as they driving fast throughout the greenery around them. She trusted him and felt safe with him. They had a great dinner and they went to the Fantasy Suites. Chock lets us know he had a great time, it was everything he wanted, and that if Joan wanted to say what went down, she could, but he was just going to keep it to himself.
Jesse and Pascal sit down and chat and they talk about the conversation he had with Joan in Chicago during his Hometowns about opening up to people. He tells Jesse about a previous relationship that he has been involved with where he was in love, but that they couldn’t go forward. He wants to work on bringing his walls down and wants to open up with Joan.
Their date begins and they enjoy a buffet of foods and they are enjoying this. He is excited to have an easy day and then to be able to have serious conversations later. Pascal enjoyed the beginning of the date and they head into the next part, the bonding ceremony which is a traditional one that takes place in Tahiti. They both have to be vulnerable when you are talking about things. Although he thought the ceremony was beautiful, he was surprised about the seriousness of it as he was looking for something light. She feels that the experience has been great for both of them. He feels that he was not ready for this part of the date and he feels scared and he wasn’t ready for all of that.
While they sit down to dinner, Pascal asks the things that he has been thinking about - why she likes him, letting her know about his previous relationship, and he shares that the date scared him and he doesn’t want to hurt her. He doesn’t think that he can get to the place that she needs him to be. He tells her that he knows what love is and that he cares about her as a friend, but he is not in love and he can’t be there. He lets her know that no matter how much fun they have and the care he has for her - the spark is not there. She lets him know that she wishes he was ready and available, but she realizes that this is where they are. He knew that she was hurting and he felt awful that he did this to her. We’re sad to see Pascal go, but there is something to be said about people being honest in where they are at.
Next week, we have the Men Tell All and the week after, we have the second part of the Finale.
JOAN DIDN’T GIVE ROSES OUT THIS WEEK | Chock, Guy
GUYS WHO LEFT THIS WEEK | Pascal
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
THE FINAL TWO!
THE GOLDEN BACHELOR CONTESTANTS
Featured TV Show
FAITH, FAMILY, FOOD CHEF AARTI SEQUEIRA
This month, We're making the transition from the Summer to the Fall. We're thinking about all the things that this season is perfect for from still being able to enjoy being outdoors with a few layers, the crispness that begins to encompass the air, a number of fun festivals, apple/pumpkin picking, and so much more! The last few months have involved being out and about with friends and family, and of course the upcoming holiday season.
This sense of community and coming together with food is something that Chef Aarti Sequeira embodies. We've had the pleasure of interviewing her in our NOV ISSUE #71 a few years ago when her My Family Recipe Journal was released. At that time we talked about how she came to food, being a chef, Food Network's Halloween Wars, and more.
This month, we caught up with her to talk about her latest cookbook that came out last year - UNWIND: A Devotional Cookbook For The Harried and Hungry, food festivals that she is participated in and why she likes being involved, hosting Halloween Wars, why she likes being part of the Food Network family and more!
ATHLEISURE MAG: It was so great chatting with you a few years ago where we talked about how you got into food, your food journey and everything that led up to the Family Recipe Journal that you dropped as at that time, you were a few days out from dropping that book!
So before we talk about things that have gone on since that book and things that are coming up, we’d love to know if you remember the dish that you had that made you first fall in love with food?
CHEF AARTI SEQUEIRA: Oh wow! I mean, I don't remember doing this because I was just a baby but my mum, my most vivid memory of me with food is that she would be making dinner and she would just you know pick me up and put me on the counter next to her chopping board and she would just be slicing onions, garlic and ginger and she'd look away for a second. And you know, with my little like you know how babies don't have like knuckles, right?
AM: Right!
CHEF AS: They just have dimples. It’s just those teeny, tiny dimples in a fist and I'd grab the onions and I was just shoving them in my mouth!
AM: Oh!
CHEF AS: She couldn't, she couldn't believe it and I liked it! It’s ironic because I hate raw onions now.
AM: Right!
CHEF AS: But I loved it back then, and I think that, you know, just from then on that the kitchen is just always where I've wanted to be and there's always been food in my mouth haha.
AM: Which is a good thing! I feel like if people were less hangry, that things might be better!
CHEF AS: Well that is true!
AM: Well, when we last chatted you were like a couple of days out actually from the My Family Recipe Journal, but since that conversation in talking with you, you also have released UNWIND: A Devotional Cookbook For The Harried and Hungry. Can you tell us a bit about the book, why you wanted to create it, and what can we expect when we're reading this?
CHEF AS: Yeah, I really created it for people like me and maybe people who are not like me, but anyone who experiences that sort of 4:30pm/5:30pm salt in the wound?
AM: Yes!
CHEF AS: You’ve had a full day and you've been all things to all people and then you’re like, “and now I’ve got to make dinner?”
AM: Right!
CHEF AS: Are you kidding? And it feels you know, it’s the last thing usually between you and bed.
AM: Yeah.
CHEF AS: Haha or you and crappy television, you know what I mean?
AM: Exactly!
CHEF AS: It’s the last hump that you have to get over. And I just found myself taking this thing that had once been my joy and once been my Sanctuary and starting to resent. It was like I started to phone it in and that's not right because you know, I have children now!
AM: Right!
CHEF AS: I didn't want to be giving them or serving them resentment at the dinner table.
AM: Of course!
CHEF AS: So, one of the things that I remembered is that there was this woman that owned an Indian grocery store in LA. and when I had to talked to her about cooking, she had mentioned that she had always prayed before she cooked and that was such a light bulb moment for me! She's Hindu, and I'm Christian. and I just remember going, well if she's doing it - why am I not doing it, you know?
AM: Mmm
CHEF AS: So I did start praying before I cooked and I just found that it opened up a passageway, like a spiritual passageway that took this very mundane chore. This thing that I resented and helped me see it as a moment of sacred connection and it redeemed it, right? And what I found was that in what started off like, "oh Lord, please let this dish turn out right or okay,” you know what I mean? Or let the kids like it or not have anything fall on floor – turned into…
“You know, one of the reasons I'm really upset right now, Jesus is that I'm really feeling discouraged that I didn't get that job that I wanted.”
AM: Right.
CHEF AS: Or, “I'm really scared about this thing that's happening in my family or any number of things.” And so, while I was cooking, that's when that conversation was happening. And I found that there was so much healing.
AM: Yup.
CHEF AS: That healing that was happening through that whole process was amazing. And I was like, well, if it works for me, I would like to be the sort of guide that says, “hey guys, this can work for you too.” This can be a moment, a half hour, 45 minutes in the day, where okay, maybe you didn't have your quiet time today, or maybe you did, and you need another one. This can be It. And I think the lesson that I learned from that is that, you mentioned it! You know, so often when we're walking into the kitchen at that hour, we are tired and we are hungry and we are hangry. And that's when quite often we are in that space. So, if we can get into the practice of turning our eyes towards heaven, when we are at our worst in the kitchen, then we will do that when we are at our worst in the car, in a meeting, doing laundry, talking to someone that's very triggering.
AM: Oh yes!
CHEF AS: All of this stuff, it just builds up muscle in us. So, I now have learned after that experience and after writing UNWIND that how you show up in the kitchen and how you come out of that kitchen, is great practice for how you show up and leave every situation in your life.
AM: That really resonates because a lot of times when there's projects being worked on whether it's a series of business meetings or calls I need to make I'll do a prayer before.
CHEF AS: Yes!
AM: It could be a project or anything I’m doing where I need that reset, it allows my mind to take a pause a beat and then to almost get closer to certain things that maybe have nothing to do with what's going on. But you're able to kind of like categorize it and you just come out a lot better of a person versus me just running out and being like argh!!!
CHEF AS: It is good to sort of slow down. You know, I think a lot of people say, get present. And for me, getting present with myself is just not enough because myself is the problem. So I need to get present with God. That is the one that's going to pull me out of myself and actually fix it.
AM: That's true. That's very true. And, you know, do you find that, because I find that the books that you've done, it is so personal because you are talking about, you know, getting in touch with yourself, getting in touch with God, getting into a better place. Is it is it more difficult to have these books that have a cookbook component as well as this other inspirational component too? Do you feel the process in writing it is longer? Do you feel that you get, you know what I mean - like, because you're doing two different components putting it together. It's beautiful, and seamless, but I know a lot of times if I'm writing something that comes from more of a personal place in my heart, I'm gonna grapple with that for like 80 more hours.
CHEF AS: Yeah, 100%. I mean, I think writing a cookbook is a much more difficult process than I imagined. I think before I kind of got into this world, I was like, oh, well, you know, you just write your recipes and blah blah.
AM: Right!
CHEF AS: But then once it becomes your way of life, at least for me, you know, I'm super critical.
AM: Yeah, same.
CHEF AS: Super critical of myself and so I'm questioning every instinct, every idea, every finished product. Wondering if it's good enough, wondering, if I've written it well, wondering - you know saying the worst things to myself. And so, then couple that with trying to be an ambassador for God.
AM: Right.
CHEF AS: There is always like, there is so much room for failure. I did find it to be a really, really difficult process. We also did it so quickly. We did the whole thing in about 6 or 7 months.
AM: Whoa!
CHEF AS: You know, most people take like a year or 2 years because, you know, some of the people that I'm seeing putting cookbooks out, they're like, “you know, this has been the past 2 or 3 years of my life,” and I'm like, oh my God! You know, I don't know what's worse. Like I don't know if it's worse to live with something for 3 years and live with that kind of pressure for three years.
AM: Exactly.
CHEF AS: Am I a marathon runner or am I a sprinter? I think I've always been a sprinter.
AM: Yup.
CHEF AS: So I think that God kind of knew, you know, what kind of project it needed to be for me. But yeah, I mean, I think I even posted on my social media about how difficult it was that like the process of creativity was not like - was not like a scene from Ratatouille and it has never been for me. It's never been - it's very rarely a moment of like the muse, you know, and going to bed where it’s saying, “hey, why don't you pull tamarind and ginger together and build ribs,” like it’s very rare that that happens. A lot of it is full on. It feels like you're working out, you are throwing weights around picking them back up again, throwing them down again that was the process for me and getting to write that book meant that I had to employ 2 very different parts of my brain and try to make them make sense. But it was also a great challenge, like, I really enjoyed it and I sort of felt like this idea for me felt like a download from heaven and so I was like at this moment in time, I'm the only person that is doing this. So I have to believe that I am also being totally equipped to do it. I have to thank my husband who helped me so much because he loves words and he loves the Bible and so it's really helpful to have him at my side literally for some of them like writing portions of it and then me being able to then put it in my own words. He was like such a such a rock to me.
AM: That's amazing!
Are you already thinking about that next cookbook? I mean, you've already done, you know, these last two. I mean, I know you had one before obviously, but you know, that's so quick between the recipe book. Now it's UNWIND! Is there something in the future that you're kind of sketching out?
CHEF AS: I don't know, you know, I think cookbooks are so hard because frankly there are just so many of them and it's hard to capture people's attention in between. I mean, I'd love to write another one, but I think I also would like some time to really fine tune you know, where is my cooking at this point? What is it that excites me. And what you know? I just feel a little bit all over the place because my career has really, has really taken off it feels like this year.
AM: Yeah.
CHEF AS: I’m traveling, so much of that. I'm probably cooking for other people more than I'm cooking for my family.
AM: Wow.
CHEF AS: And yeah. And so, I want to get back to cooking for my family because I feel like that's like truly the essence of who I am or who I want to be. And so, I'm open to it, of course, and I'm open to even doing another one because I, I do think that I'm proud of it. I really, I'm really proud of it. And even, you know, and every time, just even the other day, someone sent me a photo of one of the recipes that they made and the fact that they were doing it in their small group and they were going through the devotions together. I mean, it just is like so meaningful to me more meaningful than anything else I've worked on, because yes, they're making the recipes, but they're also reading the words that I wrote and reflecting and when I read the words that I wrote, I'm so very convinced that I was not the one that was writing them because I don't recognize it!
AM: Haha right!
CHEF AS: You know, I'm a little nervous to go through that whole process again because, frankly, it was really rough. But when I look at it and I look at the fruit of it, I'm like, well, I mean, hi, I get to partner with God again and that’s kind of amazing.
AM: One thing I love when I'm looking at your IG, I love your Monday Motivations. I think they're so amazing.
CHEF AS: Oh thank you!
AM: And as we are dropping on Monday, do you have a Monday Motivation for us that we can share with our readers?
CHEF AS: Ooo. What have I been toggling in my mind? I think the message that I feel like keeps coming up is - if God is knocking on the door, he's kind of yelling through the door at you.
AM: Ha! I feel that one!
CHEF AS: Which is kind of, “are you more interested in what I can do through you or are you more interested in spending time with Me?”
AM: Ooo ...
CHEF AS: Because I have to say, I took inspiration from someone who posted it online - that concept, at least. But I have been feeling it -
AM: Yeah.
CHEF AS: You know what I mean?
AM: Yeah.
CHEF AS: The first one is about me.
AM: Yup.
CHEF AS: And the second one is about God.
AM: It's about Him. Yeah, you gave me goosebumps because I yeah, I thought about something very similar to that, a couple months ago, and I was like, well am I really trying to do that because I want to amplify Him or am I trying to do it so I can boost myself up? Like wow, yeah.
CHEF AS: Yeah, it hurts. So I did not like it.
AM: 100%
CHEF AS: When I saw it on IG and I still don't, but I think that's the point. I think that it's –
AM: It’s uncomfortable -
CHEF AS: It’s uncomfortable and I think those of us who are sort of our own turbines, who are in that sort of entrepreneurial space, it becomes a lot about me and what can I do? What can I accomplish and what's the next thing to build? How do I build on what I've already built? All that stuff and so then we try to kind of loop God into it saying, “you know use me for whatever it is that you want,” but you know intrinsically, we're like yeah we want to get some action, right?
AM: Right.
CHEF AS: You want to rustle up some action. And I think, especially for me, like I'm not really good at sitting very quietly.
AM: Same
CHEF AS: Or sitting in a posture of listening or just being or just any of those things.
AM: It's a good reminder.
CHEF AS: Yeah, that would be my Monday Motivation is just go sit and do nothing for a minute.
AM: Yeah, wow. Yeah.
CHEF AS: Haha I know!
AM: Well, you are always traveling! You were just on an amazing trip in Peru with some of our faves who have previously been in our issues - Chef Duff Goldman, Chef Fariyal Abdullahi who was our AUG ISSUE #104 cover, and Chef Marcel Vigneron. I love an immersive trip and it seemed like you guys got to combine your culinary knowledge along with those that were indigenous to the area and people, as well as to be part of some amazing cultural activities!
Right now your IG has a number of food festivals you’ve been at as well as those that are coming up! We are looking forward to the Food Network NYC Wine Food Festival that takes place mid Oct. and I know that you’re not involved in that one, but Iove being able to go to festivals like this. What do you love about participating in food festival and can you tell me more about the Del Mar Wine + Food Festival that is next month? I mean that Spice Girls Dinner seems pretty amazing.
CHEF AS: Yeah, food festivals are so fun because it's sort of like, you know, that everybody there is one of you, you know what I mean?
AM: Yup!
CHEF AS: Like, these are people that love food and love food television and love to celebrate and love to gather!
AM: Yes!
CHEF AS: The Gathering thing to me has really been feeling more and more important. I think because we have so many years of not gathering.
AM: Yeah that was tough!
CHEF AS: I heard once I was listening to a podcast and I'm not saying I've ever read Alexis de Tocqueville, but I guess when he visited America he was like, “the thing that's very interesting about Americans is that they love to gather.”
AM: Facts!
CHEF AS: They will find any reason to gather and so when we weren't gathering, it was like one of the most un-American things that we could have done.
AM: Yeah.
CHEF AS: So I think that's one of the things that I have come to really appreciate about food festivals is we're all together. We're breaking bread, we're maybe having a couple cocktails.
AM: Yes!
CHEF AS: You sort of feel like, this is who we are. This is the essence of our humanity, the essence of our identity as a people, you know? It's a very unifying moment. I think, especially for people who are creating content, whether it's, you know, on traditional streams, or on social media streams, or YouTube or whatever it is, you know, it kind of goes out into the ether and even if you get likes, yes, you get some sort of feedback, but to see the actual faces! To sort of interact with the actual spirits of people who were like, “I saw when you did that thing.” Oh, it feels real and it feels really gratifying in that moment, selfishly. And it feels very encouraging, honestly - to say, okay, I'm on the right path, I'm going to keep going because it can feel like a very isolating experience.
You know, basically, like I remember when Twitter came along we were all like, oh, doesn't it sort of feel like there's one million people and each of them has a megaphone and they're all yelling? So no one's listening to each other and so sometimes things like food festivals can be so gratifying because here are the people that have been listening!
AM: 100%
CHEF AS: You can see, you can then engage like, oh this is what touches people. And this is what people find necessary. And this is what sort of they find unique about when they come to my corner of IG and it can help sort of fine tune your voice.
AM: Exactly!
Tell me about the Spice Girls Dinner at the Del Mar Food Festival!
CHEF AS: Yeah, I'm excited about Del Mar because not only because it's a very beautiful food festival, this whole thing was spearheaded by Troy Johnson and his wife, Claire Johnson and you know I've known Troy forever for like decades through Guy's Grocery Games.
AM: Ok!
CHEF AS: No, no it’s not been that long! So this is the, you know, they already have babies, but this is another baby of theirs. They're really putting their money where their mouths are and trying to encourage the same thing, the sense of community and gathering, and celebration, and celebrating chefs who are, you know, taking risks in the kitchen and so, I'm really excited to go see people, but also support people who are risking it all you know.
AM: Wow.
CHEF AS: Like Troy and Claire, I think our dinner is going to be so interesting because I love Claudia Sandoval (winner of MasterChef S6, Judge on MasterChef Latinos, Host of Taste of the Border on Discovery+). I love the way she cooks. She has a really strong connection to where she comes from and in a way that I love because she sometimes will take the humblest of dishes, like, her grandmother's beans and she won't change it all that much. She will present it just like that because she's like they're actually good enough. That's very inspiring to me because there's, you know, a lot of the food that we all grew up with, it's not restaurant food.
AM: Correct.
CHEF AS: It's home food. I'm trying to figure out a way to gussy that up so that it looks pretty in an Instagram photo sometimes can feel very difficult!
AM: Daunting, yeah.
CHEF AS: So I I think that it's, I think it's really, it's been very inspiring to me to go, no, the dal, just the way it is. The dal just the way I grew up with is enough and good enough! So, I'm really excited to see where our spice palettes cross over, compliment each other, and contrast with each other. I think it's going to be a really fun dinner and I'm really excited also for the wine pairing because Neeta Mittal, owner of LXV Wines - she's Indian and so she's got a particular palette when she's looking at wines because she's going well, what wine will play well, with these spices - will amplify them and vice versa. So, I think it's gonna be a really interesting unique dinner in that way.
I'm relatively new to this circuit you know, compared to some people that have been doing it for a while and so you're only honestly, you're only as good as the organizers of the festival. It is such a beast to organize these things. There's always something that you didn't think about.
AM: Right, for sure.
CHEF AS: So that's a huge factor to me! I want to be at a festival where we’re all you know, you do your job, I do my job, but we do our job so that we can support each other and make each other look good. That's, you know, that's one of the big things.
AM: That's amazing.
CHEF AS: I love going to festivals where there's a lot of great food on display, you know, especially a lot of adventurous food because I'm like, oh, the people that are going to show up here are going to be willing to try things that, you know, they've maybe never tried before.
I just did the Ilani Wine and Food Festival at the Ilani Resort just outside of Portland. That one was so amazing because even though you know this festival's been going on forever, I made these Jackfruit Sliders with a date barbecue sauce. That was a two for two in terms of things that people haven't tried before. People were so willing like, when you know, I remember someone came over and they were like, “your pulled pork was amazing.” I was like, “that was jackfruit!” So I love going to festivals where I can bring something that someone hasn't had before. Not just for the the purpose of maybe trying something new but, then also that people go home and they're like, I'm going to buy that and I'm gonna work that into my meal plan, or whatever it is. You know, that's just like I want to be of service, and that's really helpful but I love festivals like that where I can be of service.
AM: I think that that’s amazing. And I saw those pictures of the Jackfruit Sliders. And I was just like, whoa, I've had jackfruit but never thought about barbecue sauce and dates – but ok!
CHEF AS: Yeah, well, you know, I had the barbecue sauce ready to go. I had that idea. I was just trying to think because I didn’t think that I was gonna have the time or the energy to like slow cook a ton of pork.
AM: Right.
CHEF AS: So then it was like, what about, you know, I think actually I was talking to Damaris Phillips (2013 winner of Food Network Star, Guy’s Grocery Games Judge, author of Southern Girl Meets Vegetarian Boy) about it and then we came up with that idea together, so that was super helpful.
AM: Love that! Ok, so Halloween Wars. I mean, first of all, I can't even believe that we're sitting in the fall.
CHEF AS: Yeah!
AM: It's rainy here in New York today and I'm like, wait, the holiday season is around the corner. I always know it's around the corner because I see the promos for Halloween Wars.
CHEF AS: Ha ha! I know! It’s all a long slippery slope from there!
AM: Yup! So what are you excited about for this season? I always look forward to the different things and I'm always amazed at how grotesque in the best way possible that some of the things end up being, I'm like, oh my God, who does that? I'm so scared! But at the same time, the baking capabilities and dedication to craft is next level when they’re on the clock!
CHEF AS: This season is so great because each of the teams is helmed by an All-Star. So each of these people have won before, they know what it feels like and they know what it takes. So, they’re kind of acting like team leaders to their teammates. There's a lot to, you know, you whenever you go into competition, you don't cook, carve, sculpt the way that you do –
AM: Exactly.
CHEF AS: At your bakery or at your place, you know? You've got to, you've got to do it in a way that is a work smarter not harder kind of mindset.
AM: Yeah.
CHEF AS: And yet, you're still going for perfection as possible. So that's why this season is so great because and that's why that from day one like the displays were already almost like finale level.
AM: Ooo.
CHEF AS: Perfect, right?
AM: Yeah -
CHEF AS: You had these people who are veterans informing the entire process. So that's what's so great about this season.
AM: That is so exciting!
Tyler Florence’s, The Great Food Truck Race is one of my favorite shows. So, seeing you on the finale, this last season, I was like, wait, there's Aarti!
CHEF AS: Ahhh. Yeah, the food was legitimately awesome! You know, sometimes it's like you know with competition you have a lot of grace because things are not gonna - you just don't have the same amount of time that you would at home or in a restaurant. So I was so impressed, every bite that I took, I was like this tastes completely dialed in. It was amazing. It was truly amazing.
AM: Well, are there any other shows coming up that we should keep an eye out for because I always love when I see you at, like, Tournament of Champions or you're on Guys Grocery Games. And I'm like, this lady is working.
CHEF AS: I'm trying to work. I am trying to work. I just got something and I don't think they've announced it yet.
AM: Okay.
CHEF AS: That's going to be super exciting!
AM: Amazing.
CHEF AS: Thank you! And then you know, all the usual like Grocery Games and all that kind of stuff is still coming down the pipe. Yeah, it's just always such a privilege to be part of the part of the family over at Food Network. Whenever we get to see people, you know, you get the sense that that Food Network is on all day.
AM: Exactly.
CHEF AS: For some people, you know what I mean? It's just very cool that even if I'm not currently shooting something and they turn it on, more than likely one of us is on there. You know? It feels really intimate to be in people's homes that way, and I think that that's how they feel about us, you know, based on the reactions we get. So it's really such a privilege.
AM: I love that and are there just any upcoming projects In general that you would like to share to get out there or or, you know, just things that you have going on?
CHEF AS: Yeah. I mean, one of the most exciting things that's coming up in the short term is that I'm expanding my line with QVC.
AM: That’s amazing!
CHEF AS: Yeah, really amazing! It's such a huge community to be able to dive into and QVC has been so generous and so sweet with me to sort of pull me into the fold and say, hey what do you think about doing this? And here are the kinds of things that our people love and how would you put your own spin on it. And so, you know, it's a select few people that get to do that and I was really hopeful when we started the line last year that we would get to do this, and It has expanded exponentially and some of the things that we've got in the line, I use on a daily basis. They're unbelievably good quality, you know, I really wanted to make sure that it would be something I would use and it's just really exciting, so I think that's going to launch at the end of October.
AM: Congratulations on the continued success of your line with them and I’ve seen the cute kitchenware!
That's so exciting. Yay!
CHEF AS: Yeah!
AM: I just love that every time I see you on shows, you just have such a love and zest for food, and like you're talking about community and people coming together! What do you want your legacy, you know, to be in terms of the imprint that you've left on all of these different things that you're doing and whatever ends up being in the future - that may not be happening at this moment?
CHEF AS: Gosh. Well, I mean, the most important thing to me obviously is my family, right? And just for my girls to know that I did the best I could to balance these two parts of my life. But that they were always way more important than anything else, you know, for them and my husband to know that.
But outside of the home, I guess that I want people when they think of me to think of someone – who really valued coming around a table. Like, I really think that there are so many things that are coming in to distract us from connection with each other, you know, phones and social media. And I know there's been a lot of discussion and study recently on, you know, the impact of phones on kids.
AM: Yes.
CHEF AS: And teenagers. And what that does to the family and I really think that something as simple as sitting around the table and having dinner as many nights as possible is one of the most powerful things that we can do to combat that. Like so that would be probably part of my legacy. Then the other part is that, so often when I'm competing and doing things like that, I'm doing stuff that I feel completely out of my depths doing.
AM: I feel that.
CHEF AS: I'm, you know, like just recently I got booked for a bunch of things and it made me so scared. I was like crying in a fetal position.
AM: Oh no!
CHEF AS: It was bad because I was like, I cannot do this. I don't know how I'm gonna fail like. That has no matter how many times I do it, it just feels like it's something that I'm constantly fighting and I don't think I'm the only one.
AM: Nope!
CHEF AS: So I suppose part of my legacy, I hope these are very big words. It's just that, I was loud about feeling unequipped to do things, but doing them anyway!
AM: Which is huge! I tell people all the time, I’m always in my head, mulling over things and nervous before I do something. Even if it's like a million times, whatever, because everything is a little bit different and you just, I don't know, it's a thing, but I was like, if I feel that shaky about it, I have to kind of tell myself that you feel shaky because you want to do so well, and you care so much about what it represents for myself and what it is for the other people involved. So I try to turn it, although I'll still sit there and be like, I gotta run to the bathroom. This is crazy, but in the end, it does end up being lovely.
CHEF AS: Yeah, I think that there's the sense of like, if it isn't going easily, then you must be doing something wrong or you must be in the wrong place. Yeah, you must have made the wrong decision and I think that as I mean I'm 46 now. So hopefully it'll stick this year …
AM: It hasn’t yet, but it’s tough.
CHEF AS: Yeah, hopefully, but you know for the first time this year, I was like, after I had my little fetal position breakdown. I was like wait. Why don't I ever say to myself, “yes, I don't know how to do these things. I feel completely out of my depth. But the second half of that is, I'll figure it out.”
AM: Yeah.
CHEF AS: Yeah, figure it out. Just saying that has started to change things where I'm like, okay, you know, it may not go smoothly and it may not go off without a hitch.
AM: Right.
CHEF AS: But, I will figure it out. You know what I mean? It doesn’t have to go perfectly. I'll land something out of there. And that has felt very empowering actually. I think that just saying that to ourselves can be very edifying.
AM: 100% I like that. I will try to remember that the next freakout that happens.
CHEF AS: I will figure it out!
PHOTOGRAPHY CREDITS | FRONT/BACK COVER, PG 16 - 22 Rowan Daly | PG 25, 26 + 38 Food Network |
Read the SEP ISSUE #105 of Athleisure Mag and see FAITH, FAMILY, FOOD | Chef Aarti Sequeira in mag.
COOL AND CHILL | DEREK HOUGH
It’s always a pleasure to watch those that are truly one with their work! You see their passion and the care that they have for their craft and Derek Hough is one of those people! Whether you’re watching him dance, judge those on Dancing with the Stars, or working with other clients to get their vision to the stage in the way that they want it, he is a man who is full of life and shares that love with everyone who watches him! We had some time to chat with him to find out more about how he became a dancer and choreographer. This 4X Emmy winner for Outstanding Choreographer and 6X Mirror Ball winner for DWTS sat down to talk with us about his life and passion for dance, what we can expect from this season of DWTS and his partnership with Pepcid.
ATHLEISURE MAG: When did you first fall in love with dancing and when did you realize that you wanted to do it as a career?
DEREK HOUGH: I first fell in love with dancing when I was about 11 years old, my mom actually made me go to dance class. I have four sisters and she dragged me to dance. I walked in and I had an amazing teacher and he just made it really cool. He gave me a nickname, Heavy D, and I was like, oh, that's cool. But for me, I fell in love with dance really just with the music, just the way it made me feel, moving my body, syncing it up to the beats and the rhythms. I just fell in love with it, and I got to travel, and compete, and I had a great community. So dancing has been a really important part of my life, not just in the art form of it, but the social aspect of it as well, feeling a part of something, a community. So, yeah, dance has been part of my life for a long time.
AM: Your career has been phenomenal from being a dancer, choreographer, you even choreographed a dance routine for Olympians who were World Ice Champions for Sochi 2014 where they won Gold, you've acted and more! Did you imagine that dancing would allow your creativity to have access to these opportunities?
DH: You know, it's crazy growing up, we always want to be like rock stars, right? You're listening to music and you're playing air guitar on your bed, jumping up and down and imagining being on stage. It's kind of crazy to think that I'm able to sort of live out those childhood dreams but through dance, to go live on stage in front of tens of thousands of people, hundreds of thousands of people, honestly, perform in front of millions of people on television and meet an eclectic group of people. I’ve met astronauts and Oscar winners, Emmy winners, race car drivers, just people from all walks of life because of dance. I met my wife because of dance. I owe so much to this beautiful art form and this sport as well. It's an incredible gift that keeps on giving.
AM: You've been involved with Dancing with the Stars since Season 4 when you were a guest instructor and then in Season 5, you came on as part of the professional cast. What was it about the show that drew you to want to be part of it?
DH: Well, it's funny actually, originally, the producers asked me in season four when I was a guest on there they said, “Are you interested in doing the show?”. I was like, “No, it's not for me.” I'm in London doing a musical and this show isn't really my vibe and then my sister won season four and I was like, “Wait, hold up, hold up. What's this show again? Hold up, what's going on?” So I joined season five. It's funny that people back then were like, “oh, this show, it's so ridiculous, it's not going to be around that long." It's so interesting how it's one of the longest lasting shows honestly, knock on wood, it keeps going. But yeah, I love it, I love it so much. Again, the gift that keeps on giving. It really is, each season is just unique and different every time.
AM: What are you looking forward to this season?
DH: I'm looking forward to obviously all the contestants in their journeys and just seeing how it all evolves. There's a few little things that I'm actually planning, there might be a performance in the future, so I'm preparing for that. I'm looking forward to that, and I think this season holds something special. It's been a very interesting year with lots of highs and lows and challenges, and so to do something on this season, that will be meaningful. I'm looking forward to that, that's all I am going to say without saying too much about it.
AM: Being on the show as well as other projects that you're part of has to be a lot, how do you take time to relax so that you can be ready for the next day?
DH: There's so many different projects that I'm a part of - doing my tour, doing Dancing with the Stars, and it's important. It's about balance and the best way for me to switch off my brain because my brain just keeps going nonstop. One of my favorite things to do actually is I go home and I do my little snacking and streaming, just like we all do. Get home and watch my favorite show and I bust out the snacks and I am a prolific popcorn eater. I love popcorn so much, but it doesn't love me, but I had to have it anyways. It actually works out great because to manage that sort of heartburn if I overdo it, I have Pepcid Max Icy Cool Mint and it just works really fast, it lasts all night unlike those antacids, and it provides an instant cooling sensation, which is great and again, it lasts all night. So I kind of call it my Chilling with Pepcid. I'm chilling with Pepcid, but that way I can enjoy my snacks, I can enjoy my shows, my hot sauces. Honestly, before I actually go on stage as well when I go on tour, because there's nothing worse than when you eat something and you go on stage, you have to sing and perform and talk and host, and you just have that burning sensation. So it's great to have that instant cooling sensation with Pepcid Max Icy Cool Mint. (Editor’s Note: Based on 9-hour acid control studies during the day and 12-hour acid control studies during the night. Acid control does not imply symptom relief.)
AM: Obviously, dancing is a total body workout, what are other things that you do to stay in shape as well?
DH: Lots of stretching, I do yoga, working out, and just strength exercises to sort of engage the muscles to turn them on. Speaking of icy cool, man, it’s ice baths pretty much twice a day and just PT work. I have to do all the things, you know what I mean? I'm almost 40 years old and I was told that my dancing career will be over by like 22 years old. So I'm like, we'll see about that. It's important that I'm mindful and I take care of my body for longevity and I do anything and everything I can to sort of maintain that. There's lots that goes into it for sure.
AM: When you're traveling due to tours or being on set, what are your must have travel essentials?
DH: My dog, my baby, Luna, she's sort of the emotional therapy dog. I must have water. My physical therapist is a must have, I have to have that because the training is so vigorous and the performance is so intense, that we need to have that. I'm a pretty simple guy, honestly. I'm pretty simple, you know, my rider, you know, how people have riders, like, in their things, I’m pretty basic. I'm pretty boring, honestly. I should be a little bit more of a diva honestly but I'm not, I'm really simple, I just like simple things. When I get back on the bus, especially on days off, I just enjoy myself with the snacks. All the snacks, popcorn, nuts, I love chips and salsa, jalapenos. I love jalapenos so much, I can just eat them in a bowl just raw by themselves, it's delicious. Some chocolate stuff, peanut M&M's, Red Vines.
AM: You have partnered with Pepcid recently. Why was this synergistic with you to work with them?
DH: I think that that's part of it really, was that ability to sort of have something on hand that works fast, it lasts all night, and when I perform where I get that heartburn before going on stage and to have that instant relief that, that cooling sensation, it's really genuinely, really helpful. It also allows me to have a bit more balance in my life to enjoy myself a little bit. I have a really strict regimen in my training and when I'm on tour and my diet and everything I do, but it's also nice to just enjoy myself, and just chill and snack, snack down a little bit and popcorn doesn't love me, but I still love popcorn.
IG @derekhough
PHOTOGRAPHY CREDITS | PG 64 -69 Disney/Eric McCandless | PG 70 Jesse Bauer |
Read the SEP ISSUE #105 of Athleisure Mag and see COOL AND CHILL | Derek Hough in mag.
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PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
THE GOLDEN BACHELORETTE S1. E6. | WELCOME TO HOMETOWNS
PHOTO CREDIT | Disney/Ricky Middlesworth
This week’s The Golden Bachelorette brings us to Hometowns where we get to know more about the men and to see their families! Joan Vassos has a busy week ahead with the 4 men.
We start off in Lake Tahoe, Nevada with Guy! They ride around his boat and throw wishing stones which is a nice portion of their date.
They then meet Guy’s family and catch everyone up on what they have been up to. The family really likes her and they can imagine having her with them.
We make our way to Chicago and we’re now with Pascal! We can’t wait to see what his salon looks like. He shows it to her and she gets treatments and it’s nice to see his space and how he operates! They openly talk about their feelings and where they are. It’s nice to see him when he’s a bit quieter and he lets her know that he is guarded because he has been hurt, but that he cares for her. It’s nice to see his friends and family. Joan fits in so well and we see how much he loves his family.
Joan is staying in Chicago to hang out with Jordan. They take in some of his favorite places that he likes to eat at. They meet his family and you can see how loved he is and how much they support him. Joan lets one of his daughter’s know that she is concerned that he wouldn’t pick her. She lets her dad know as she wants him to get there and to be able to talk with Joan.
Joan Finally leaves Chicago and makes her way to Witchita, Kansas to meet up with Chock! SHe is meeting his friends and family and she notes that their family has had a hard time due to the death of his mother. That would be difficult for anyone to navigate. They plant a tree at the ranch in honor of Chock’s mother. She talks with his friends and family and he speaks with them as well. It’s nice to see that wherever she went across the 4 dates, the families were very warm and receptive to her.
It’s time for the rose ceremony and there is still 40mins left of the show. We know that she feels that Pascal and Jordan have been a bit noncomittal versus Guy and Chock. She is handing out 3 roses and she doesn’t know what she will do. Jesse meets up with her to check in on how she is feeling. She lets him know that after Hometowns, she is feeling even more conflicted. She feels a strong connection with Chock and can see a future with him. Guy is another one that she feels is easy and that they have synergistic values. Now she’s talking about Chicago although she had a great day with him, she notes that he never said that he feels there is a future. She feels that Pascal is also in that same boat. She feels very strongly about him as well and she is concerned that he may need more time to get there. So sending someone home who needs more time is something that she is concerned about.
After their debrief, she arrives at the rose ceremony and thanks them for their time! She knows that she is getting closer to finding her person and to is looking forward to commit to one of them. We’re down to 3 people now and they will leave the mansion and they’re heading to Tahiti.
JOAN GAVE ROSES TO | Chock, Guy, Pascal
JOAN DIDN’T GIVE ROSES TO | Jordan
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
HERE’S WHO’S GOING TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Featured TV Show
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
THE GOLDEN BACHELORETTE S1. E5. | THE JOURNEY CONTINUES
PHOTO CREDIT | Disney/Ricky Middlesworth
This week’s The Golden Bachelorette we hear the guys talk about how the house is so different with the other men no longer there. They also know that the time with Joan Vassos this week is important because Hometowns are next week. Keith knows that he needs to step it up so that he can move on and continue dating her.
Joan meets with Trista and they catch up on where she is feeling. Trista shares that her biggest regret is that she didn’t open up with Ryan so he didn’t know where they stood when they were in their journey.
The date card arrives and Keith is on the 1-on-1 date. They meet and hop on a helicopter and fly over the house where the guys are in the pool. They make their way to Babcock Winery to get to know more about one another. This week the dates will not have roses.
Back at the house, we see that Mark is struggling with the fact that his wife died 6 years ago and also that he isn’t sure if he has the connection with Joan. He sits down with Pascal and Jordan to talk with him and to let him know that he got a sign from his wife in the form of a hummingbird.
Back on the date, Keith opens up about his life and experiences. He lets her know that he was holding back.But now she is excited that he is serious as well as being fun loving.
At the house, the next date card arrives. Guy, Jordan, Jonathan, Pascal, and Chock are going on a bowling group date. That means that Mark is now getting a 1-on-1 with her. This is the final 1-on1 date!
We see the group date assemble at the bowling alley and they see that Joan got a strike. The date is moving along, but Chock is taking more of her time and making his body give the impression that they were together on their own date! Even Guy lets him know that he needs to let others have a chance.
Mark is excited to go on the date and is talking with the guys in the house. Joan lets us know that Mark needs to open up as although she would love to meet his family, she doesn’t want to waste that experience with someone who still has their walls up and won’t let her in. Mark is just a quiet guy and there isn’t an easy flow with one another. They are sitting on a yacht and taking in everything around them. She feels that pressure that if he doesn’t open up, she will send him home.
Jesse creates a scavenger hunt for them which allowed him to start opening up, to loosen up, and to see their compatibility. The lighthearted nature of the game allowed the ice to break so that Mark could feel comfortable. After the game, they continue to talk about their lives as they have a lot of similarities.
We’re back at the house and the guys are all talking about what is coming up. Mark tells them that he is excited to show her his home and life. Joan shows up and pulls him aside and lets him know that she enjoyed their date and being able to hear more about who he is! She appreciates that he was vulnerable with him. She knows that they bonded in such an amazing way and she felt supported. Even with that connection and commonality between the two, she knows his heart is mending, but she feels that she didn’t see him thinking abou ther and having her in mind with his plans. She tells him that maybe he is too early in his journey and she didn’t want him to have to be at the ceremony when she knows that it will not work out for them. Mark lets her know that he appreciates being there, is leaving there a better person, and he knows that he has grown so much. She sends him home. Watching how the men reacted to hearing this news is so sad.
Next week is Hometowns!
JOAN GAVE ROSES TO | Chock, Guy,Jordan, Pascal
JOAN DIDN’T GIVE ROSES TO | Jonathan, Keith, Mark
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
HERE’S WHO’S GOING TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Featured TV Show
9PLAYLIST MULTI | ALYSIA REINER
63MIX ROUTIN3S | JULIAN WORKS
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
THE GOLDEN BACHELORETTE S1. E4. | JOAN DIGS DEEPER
PHOTO CREDIT | Disney/Ricky Middlesworth
This week’s The Golden Bachelorette is going to be a bit of a doozy it seems as we see Joan Vassos and Chock hugging one another and you hear them crying.
We hear Chock talk about what the experience has been like and we see Pascal learning how to do his laundry!
The date card arrives and they find out that Jonathan, Pascal, Dan, Charles, Gary, Mark, Gil, Chock, and Keith will be on a group date. Guy and Jordan were not called. The group date men arrive at a theater and see Joan on the stage. Kaitlyn Bristowe joins her on the stage. We see the Chippendales dancers as well as the original Chippendales dancers! They are partnering with Stand Up to Cancer as well to dance in honor of supporting this important charity.
She thanks them for the date and being open! She enjoys spending time with each of them and you can see the guys are really present with her. Chock receives the group date rose.
When we’re back from commercial break, we realize that Chock’s mom passed. He tells the guys that he is going to leave because he has things that he needs to take care of. Joan heads to the house for her 1-on-1 with Jordan and she is met by Chock. He tells her that his mother passed.He needs to go home to take care of things and Joan knows how it is when you need to take care of your family even when you feel that you’re experiencing an amazing connection.
Jill is sad that Chock left, but she knows she must be present for Jordan who has his date. She is excited that they’re going ice skating. Jordan takes a nasty fall, but they have a fun time spending time with one another. They get to chat a bit while enjoying some treats. REO Speedwagon also performs for them in their winter wonderland! He receives a rose as well. Although she was sad about Chock, she said she laughed more with him than anyone.
For her 1-on-1 date with Guy, they are at her home and they are cooking together! It’s a great way for them to interact with one another, follow instructions, and just to get to know more about one another. We can tell that Guy is not a cook, but you can see that he is enjoying it.In addition to making pasta, they also make dessert together as well. They have a great conversation and she offers him a rose as well!
Going into the rose ceremony, she’s still thinking about Chock and wondering if he will be back and how he is doing. She sees the men and lets them know that she realizes that they have families and situations back home and that’s a lot for them to put on hold to be there with her. She spends time with each of them to get to know more about them and it’s nice to see how they continue to move forward. As each week passes, we know how difficult it will be when she has to still send guys home. Chock is back and in his time away, he was glad to handle what he needed to do and then he realized that he wants to put his walls down.
It wasn’t until the rose ceremony that we realized that we hadn’t seen Jesse Palmer all episode!
JOAN GAVE ROSES TO | Chock, Guy, Jonathan, Jordan, Keith, Pascal, and Mark
JOAN DIDN’T GIVE ROSES TO | Charles, Dan, Gary, and Gil
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
HERE’S WHO WE THINK WILL GO TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Featured TV Show
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
THE GOLDEN BACHELORETTE S1. E3. | LET'S PLAY BALL!
PHOTO CREDIT | Disney/Ricky Middlesworth
We see a flash forward of how Joan Vassos is trying to get into the mindset of moving forward and she knows that she is still attached to her husband which is a sweet and honest moment. We also check in on how the men sleep/snore and pass the time to kick of this week’s episode of The Golden Bachelorette as we watch Joan Vassos navigate the next few weeks!
Jesse Palmer checks in with men to see how they are doing and we find out that Pascal doesn’t cook his own food or make his own coffee. He also leaves them with the info that there are 2 1-on-1 dates as well as a competitive group date! The date card goes to Pascal and he looks forward to seeing if they are a good match.
Joan picks up Pascal in a red sports car where she lets him know that she will be driving, they hop on a private flight to go to Las Vegas. Joan lets us know that she is aware that he lives a very comfortable lifestyle and that he dresses well, but she wants to know if he has a heart and if they can connect and are compatible. They navigate the strip in a limo with champagne and head to the Paris Hotel. They arrive at a suite that is filled with stunning dresses, suits, and accessories that have been picked out for them. There is a piano that plays for them as they try out outfits. They select their outfits and look so chic for a night out in Vegas.
Back at the house, Charles and Gary hit up the farmacy to get the guys things that they need to stop the snoring and ensure that everyone gets a good night sleep!
Back in Vegas, Wayne Newton comes in and sings for this chic 1-on-1 date! The day date has shifted to the night and they have an outdoor dinner where they can see the Eiffel tower. She’s excited to know more about him and he wants to share more about who he is as a person outside of the life that he has made for himself. He talks about when we think of Paris, we think of the beautiful side, but he didn’t grow up with money and he had tough times growing up and when he came to the US he willed himself to do better and to make something of himself. He said that being vulnerable is hard for him; however, when he shares his story, you realize that you can’t make assumptions about people. Pascal receives the date rose.
Back at the house, the next date card arrives and the group date lets Chock, Gil, Charles, Dan, CK, Gregg, Gary, Guy, Kim, Jordan, Mark, and Keith know that they will have time with Joan. Jonathan is excited to have the 1-on-1 date, but he is emotional because he doesn’t feel ready to do this and is concerned that he may be going home!
We’re on the football field for their next date. Eric Dickerson and Andre Reed are on the date. They hear that they will play kickball and we see them stretching. The winners go to the after party and the losers go back to the mansion. We watch the guys play kickball and we have to say that it’s a strong game and even Charles who has never played kicks the ball and helps some of the others cross home plate! In the battle between the Red Team and the Blue Team, the Blue Team wins! June meets up with the Blue Team and she lets them know that she loved the kindness that she saw on both sides of the ball and she starts to spend time with each of the winners. She got to know a lot more about the men and we hear that Joan’s mom isn’t doing well (reminds us of last season when Joan’s daughter needed her to come home). She gives Gil the group date rose.
Back at the house, the men are gifted massages by Joan to work out their muscles.
Jonathan makes his way to Joan for their 1-on-1 date. He knows that he will be totally exposed on this date and hopes he won’t be afraid to share things with her. They’re going horseback riding and Joan isn’t a fan of them as she was bitten by one and Jonathan has never been on one.
After horseback riding, they make their way to enjoy some champagne with her as they sit and talk. He tells her about how he got divorced and that he was blindsided and that he wondered if he would ever be enough! She lets him know that he is enough and she gives him the 1-on-1 date rose.
Throughout this week she has been dealing with her emotions about the death of her husband as well as her mom not feeling well. She is someone who pushes her feelings down because she is a caregiver and now she realizes that she needs to share so that it is fair to them as well. She thanks the men for being amazing and that she loves that she is hearing important things about them. She lets them know that she wants to take care of them as she is a caregiver and she realized that that is causing her to mask and so now she is going to be vulnerable with them as well. She lets them know that being strong is tiring, she misses her family, her kids, her mom who is sick as she is 92, and then she tells them about her husband and that she will always only by 80 ior 90% available. She cries and she is concerned how they will take in what she has said. They tell her thank you and they like that she has shared this information.
Gerry makes his way to the mansion and they have a catch up season. She lets him know that it has been emotional, but she has a great group of men. She also let’s him know that she understands how it is to be in a situation when you are thinking about your husband and moving forward and she gets how Gerry felt. He asked her if she considered that there may be a possibility that her person may not be there. He lets her know that he is rooting for her. He tells her to not be perfect, but to be herself. He leaves after giving her a boost. The men lift her spirits and find way to connect with her and let her know that they are ok with her being vulnerable. She thanks them and lets them know that she has a connection with each one and it’s hard when you realize that to get to the end, only 1 will be left.
JOAN GAVE ROSES TO | Charles L, Chock, Dan, Gary, Gil, Guy, Jonathan, Jordan, Keith, Pascal, and Mark
JOAN DIDN’T GIVE ROSES TO | CK, Gregg, and Kim
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
HERE’S WHO WE THINK WILL GO TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Featured TV Show
INTEGRITY EXCELLENCE SUSTAINABILITY | CHEF FARIYAL ABDULLAHI
As the Summer comes to a close, we're looking ahead to the Fall and Holiday! We love being able to take time with friends and family and those that are in our inner circles to connect and many times, these gatherings take place in our favorite restaurants! It's within these 4 walls that memories are made, food is shared, and horizons are expanded. With the restaurant as the canvas, it is helmed by those give us the foundation for this exchange to take place.
This month's cover is Executive Chef Fariyal Abdullahi of Hav & Mar which is located in Chelsea's Art District in the Starrett-Lehigh Building. We talk about how a passion for food, fine dining, sustainability, and advancement led to a culinary career that has included phenomenal restaurants and a track record of integrity; her helming and being personally selected by Marcus Samuelsson (Red Rooster, Streetbird, MARCUS ADDIS) for this restaurant that is in the Marcus Samuelsson Group; being the Chef for and walking the Met Gala red carpet in 2021; being a judge on Food Network shows such as Chopped and Alex vs America, and being a James Beard Award 2024 Finalist! We wanted to know more about her culinary journey, her approach to food, sustainability, and changing restaurant culture.
ATHLEISURE MAG: It’s been such a fun day in being able to hangout at your baby, Hav & Mar and your cover editorial here with, a number of looks, and to see your restaurant and you in this way.
What was the first dish that you remember when you realized that you fell in love with food?
CHEF FARIYAL ABDULLAHI: Um, ok, so I grew up in Ethiopia and I am the youngest of 6 siblings. My mom would cook all of our meals herself – breakfast, lunch, and dinner. We were a family of 8, it didn’t matter. She always made it herself. You know, people say that their mom was a good cook, I can tell you objectively as a Chef that my mom was very talented and she didn’t have any formal training or anything. She was just very intuitive and very good at it. Because of that, everybody used to come to our house for food because her food was just that good! Holiday and everything, my uncles would be at the house. They were not at their wives homes with their cooking. They would be at the house and I noticed that at a very young age. I was like, “mom, you have to put me on!”
So it’s not a particular dish. But, she started me out with salad from the beginning. It was nothing that had to do with fire and stuff. I was a Garde Manger Queen (Editor’s Note: The pantry chef, commonly known as Garde Manger or Garmo is responsible for the preparation of cold dishes, salads, charcuterie, and appetizers in a commercial kitchen) when I was 6 years old. I was like, I want to do this, I want to do what you do. But it was also the process of – we’re very close to our food source. So, I have photos of me from when I was a kid making salad! We would go to the farm which was right around the corner from our house and they would grow the lettuce. So it was a whole process. I would go get the lettuce, the tomatoes, and all of that stuff and I would have the connection of seeing all of this stuff going from the soil, the farmers that grew it, and then I would go back home and it was literally a simple salad. Romaine Lettuce, Serrano Peppers, and Tomatoes – you didn’t even make a vinaigrette for it – it was just lime juice and salt.
AM: Oh wow!
CHEF FA: Yeah, that was my responsibility. It was very few ingredients, but it built my relationship that I had with food. It kind of made that first part where I had that connection with the people that grew my food. Then I turned what they did into something that was delicious to eat, and then everyone comes over - everyone pulls up. It was really that process where I was like, this is what I want. This is that thing that connects all of us.
AM: You graduated with a Bachelor’s in Clinical Child Psychology. When did you realize that you wanted to be a Chef as opposed to going down that track in terms of a graduate degree? You opted to go to the Culinary Institute of America in Nappa as opposed to staying on the psychology track.
CHEF FA: I always knew that I wanted to be in food. But, it’s the classic immigrant story where you leave your country and you go to America. The American Dream is that you are a doctor, lawyer, or engineer. Those are the 3 things. I would tell my mom when I was 14 or 16 that I wanted to cook and that I wanted to be a chef. And she would always tell me that that was a hobby and that it wasn’t a career. So when you’re a doctor, you can go home and cook as a hobby. That was your hobby, that was not a career. But I was like, “damn, that is really what I want to do!” As the youngest of 6 siblings, that’s what they did. So I have a sister that is a Neurosurgeon, my brother is an Immuno Oncologist – so he is doing cancer research, I have a brother and a sister that is doing Internal Medicine – so then it was my turn and I mean, I guess my second love is just knowing people and understanding behavior and that is why I went into Clinical
Psychology. But it never -
AM: It never really felt right.
CHEF FA: It didn’t! It really didn’t and I am a very empathetic person and so I got my Bachelor’s in Clinical Child Psychology and my sister who is in UCLA – both of my sisters are in UCLA, I went to go visit them and they said, “let’s show you the psych department.” They took me to where the children are and that’s what kind of changed me forever because I knew that I could not work with sick kids every day. I couldn’t do that and then go home with it! I knew that I would always go home with it! So that day, instead of applying to grad school, I applied to culinary school. I had my heart set on CIA because I had read 2 biographies from Grant Achatz and Anthony Bourdain and they both went to CIA and it is supposed to be the Harvard of culinary schools. I thought, hold on, if I get accepted to this school – this 1 culinary school, it’s go to be big right? So, I didn’t apply anywhere else, I just applied there.
AM: One shot!
CHEF FA: Yeah, one shot and I got accepted. So I told my mom, you have to let me do this.
AM: I used to have a teacher who felt that I should be a surgeon because in our labs when we were dissecting various animals, my precision in cutting was something that she loved. I had to explain to her many times that it wasn’t the work that I wanted to do, and that inspired me to find a piece that called back to that to bring it to this set. My mind will continue to run and replay a number of things and I can’t make my mind not work that way. I don’t know if I could take running a procedure in my head where something went wrong on that level and be ok.
CHEF FA: Yeah, I don’t know how they do it!
AM: So while you waited to hear about your application, you went to 18 countries and traveled for 3 months! What was it like to go to these places and for someone who already had an interesting palette already, how did you retrain that to take on all of these other areas that you had not previously been exposed to?
CHEF FA: So that was the purpose because I didn’t think that I had a palette. I don’t want to say advanced, but I didn’t think that I had a good palette yet. So the first 16 years of my life, I lived in Ethiopia, so I had a very high tolerance for spicy food, but also like very heavily spiced food. Things are very seasoned in Ethiopia so that is my threshold. I came to the States and my intro into American food became what I ate on campus.
I was like, “what is this flavorless, unseasoned – what is going on?” I swear that at 16, because I started college fulltime at 16, I used to walk around in my purse with Tabasco before Beyoncé said it, I swear to God that I had hot sauce in my bag! Because I was like, this ain’t it for me! It was just no flavor! It was that and the burritos, the burgers, and I’m in college. I kept thinking that there had to be an in between – hold on!
Yeah so, that was kind of the purpose behind my trip and I knew that there had to be more food out there. So it was 18 countries and now I’m on my 56th country. But in those 3 months, I did 18 countries and it was just to eat!
AM: That’s insane and amazing!
CHEF FA: It was cool because it’s like the whole 10,000 hours that Malcom Gladwell talks about (Editor’s Note: Malcolm Gladwell is a Canadian journalist, author and public speaker. He is known for his unique perspective on popular culture. He has been a staff writer with The New Yorker since 1996 and has published 7 books. He is also the podcast host of Revisionist History and the co-founder of the podcast company, Pushkin Industries. In his 2008 book Outliers, he states that, “10,000 hours is the magic number of greatness.” This theory means that to be considered elite or truly experienced with a certain craft you would need to practice it for 10,000 hours) it was the exposure of different flavors and textures that I would not have been exposed to if I had not traveled to these different countries. It became my little culinary school!
AM: Did you have a little travel journal and write down things as you navigated these countries?
CHEF FA: Yeah! I was solo too! I went by myself!
AM: Got it! Wow that’s a lot!
So what was it like to attend CIA and what were some of the kitchens that you trained in as you navigated to where you are here?
CHEF FA: So CIA, so I was responsible for my own tuition and that was the deal when I moved from Ethiopia. I did 8 hours of school a day, that’s how long our classes were – 8 hours, but then I would also work as a Teacher’s Assistant for the first 8 hours of my day. So that’s when I got into the 16 hour work day.
AM: Right!
CHEF FA: So, it was actually teaching me the work ethic that I needed honestly at the time, I didn’t know! I didn’t know how many hours people worked at restaurants. I had never worked in a restaurant before and there were no examples around me. So CIA in addition to obviously the culinary fundamentals, it was the first thing that taught me – ok, you can’t be tired. If you’re going to do this, you’re going to have to have the energy for this. I mean, it’s the Harvard of culinary schools and I do think that I got into Noma which was my first job ever – I mean Noma was the best restaurant in the world for 4 years in a row! It’s because I set myself up by going to the CIA!
AM: For sure!
CHEF FA: I felt like I was behind because when I was attending the CIA, my classmates were 18 years old and I was 25! I knew that I had to be on the fast track. Yeah, so it was essentially, a career change for me.
AM: Clearly, it all worked out as I’m sitting here talking with you in your restaurant!
CHEF FA: Yeah, I’m pretty much on a space ship and I’m on it.
AM: So, you were at Noma and I know that they are closing at the end of this year, but they will be more of a food laboratory and so that’s an interesting evolution with how they will continue their journey. So what are 3 things that you learned in your time of being at that restaurant? I mean when you hear of people who were at that restaurant, it’s no joke and it’s highly prestigious!
CHEF FA: I mean, especially with that being my first job ever! I remember when we were in culinary school getting ready to graduate and my classmates were like, we’re going to start off at this restaurant and then work our way up. I was like nah! I knew that I had to go straight to the top. They were like, you can’t do that. That’s not how the system is set up. You have to work your way up to Noma and I’m like, “cool, that’s what y’all are going to do.”
AM: But when you have a vision and you already feel like that you’re older than those that you have been with, you just can’t go at the same cadence because you have to make up for lost time.
CHEF FA: So the first thing that I learned at Noma is Integrity. Because my thing was that if I want to learn to be the best, I have to learn from the best! They were the best restaurant 4 years in a row and I was like, cool. What is it that makes them the best. It’s not always necessarily the food, what I learned there was Integrity is so high. Everybody was doing the right thing whether someone was looking or they weren’t looking. There’s no cutting corners. If this is how you’re shown how to do something, you do it. If there is something that is stopping you from doing it, you do it. Either way, you always do the right thing. That’s really powerful! So integrity!
10 years ago, the restaurant industry and kitchens are set up on this bully system I would call it. You get called all kinds of names, you get yelled at, that’s the relationship that you have with your Chef. The standard is always excellence and you will never reach that. So you're getting yelled at constantly every single day. So I was like, ok cool, this is how it is. If this is how it is, you just adjust to it. You learn how to have tough skin and you move on. But there is a changing area and I was getting ready to close out from the day and I heard René Redzepi (Editor’s Note: Danish chef and co-owner of 3-Michelin star Noma in the Christianshavn neighborhood of Copenhagen, Denmark) having a conversation with his leadership team and I guess there was this line cook that was being bullied and he just couldn’t take it anymore and he just left and he wasn’t answering anybody’s calls for 3 weeks.
AM: Oh wow!
CHEF FA: And people were like ok, whatever, if he’s gone, he’s gone. That day when I was getting ready to leave, I was in the changing area and I heard the conversation that René was having with his leadership team and he was telling them, “we have to shift the culture. How do you guys not care? What if this guy isn’t even alive right now? What is wrong with you?”
AM: That’s what I was wondering!
CHEF FA: He was really laying into them. He said, we have to be better. So he was like, “cool, you guys are going to go to his apartment, you’re going to find him and make sure that he is fed.” He was an intern so he wasn’t getting paid, but he was like, “do we need to pay him?” He wanted to find out all of this information. René’s wife was pregnant at the time and he thought that he was having a son and he was like, “if my son told me that he wanted to work in the kitchen, I would tell him no.” That’s because it is very abusive and we have to shift the culture and we need to be able to create a system where people want to come to work and that they feel appreciated and cared about. I was like, what is he talking about? That is not how kitchens run. Don't you just get yelled at and told that you ain’t shit?
AM: Yeah and you go into the corner and do a cry where no one can see you so you can get back in the game.
CHEF FA: Right? You go to the side, handle it and go right back out!
AM: Right? That’s how it was for me in fashion and that was just how it went!
CHEF FA: Yeah and I thought that it would be like that forever! But that was the first time that I had ever heard anybody talking about changing and shifting the industry! I thought, ok I guess that it could be different. So that sparked the biggest thing in me where it made me say that I run my kitchen with joy. I lead it with joy. I think that that is why we have such a high retention rate here. People want to stay working here.
AM: We have been here for a few hours and I haven’t seen anyone slacking, slinking off or even watching us do a photoshoot and having me interview you. Everyone is just focused!
CHEF FA: Yeah they have a very heavy prep list. They are super focused! They are totally fine! I am really proud of what I have built. It all stems from my Noma days. Build a workplace that people actually want to come to and I learned that from René and have integrity! Always do the right thing!
AM: You leave Noma and prior to Hav & Mar, what are some of the restaurants that you were working at between these 2 periods?
CHEF FA: Right after Noma, I went back to LA because that’s where my family lives and while I was there, I got a call from a Chef here in NYC and he was an Executive Chef at a restaurant called Caviar Russe which is a Michelin-starred restaurant and he called me and he was like, “hey, I need a prep cook." I was like, “damn, starting from the bottom. I just came from Noma!” But it made sense because there is such a huge gap in my resume because I went from culinary school to the best restaurant in the world and while I was at Noma – you know, that’s the third thing that I learned.
I learned that you determine your own growth in terms of how quickly you grow. Because I went as an intern and interns don’t really get to work the line especially prep, but I was out of the prep kitchen after a month and they put me on the line.
I remember that there was a huge symposium that they do called the MAD Symposium (Editor’s Note: René created the MAD Symposium which is considered the G20 of Food Industry Change) where they bring some of the best culinary minds and René would be on huge pins and needles and he was very anxious to make sure that service went well. Obviously, they had all the interns in the prep kitchen and he came upstairs and he said, “what are you doing here?” I was like, “Chef, this is where I was put.” And he told me that I was going to be working on the line. He put me on the line for one of the most important services that he was about to do. So I said, “got it Chef.” I just put my head down and I did the work.
AM: Inside, you must have been like, argh!
CHEF FA: Oh yeah! I mean, we’re extremely close, but he could be very intimidating. So, we always knew when he was in town because when he is in the kitchen, all you would hear (Chef Fariyal pulls her keys out of her pocket and puts her finger through the keyring and flips the keys over and over through the loop) is those keys and you would say, “Chef’s here.”
So he put me on a station with a Sous Chef from Finland and he was this massive guy! He said, ok you're going to work this station with him. The Sous Chef was like, “don’t say nothing. All you have to do is shuck these 200 year old clams and that’s it!” I mean, dude, they were the size of my palm. I’m like wow 200 year old clams, but I was like, “yes Chef.” He let me know that no matter how intense it got, all he needed me to do was to stay calm and just shuck these clams. So I said, “yes Chef.” 5mins into service, René comes around the corner and starts screaming at the Sous Chef and asking him why his station was dirty. It was not even dirty. “Why is your station dirty? You know what, stop, everyone come here. Look at how nasty his station is.” He kicks the Sous Chef out of the kitchen and now I am in the station by myself.
AM: Oh no!
CHEF FA: I said, “the Sous Chef told me to shut up and just keep shucking so I’m just going to shut up and keep shucking my clams!” So I learned to stay cool and to stay calm. So nothing gets me out of my zone.
AM: Nope!
CHEF FA: So that is my 3rd thing. You determine your growth because I was the only intern working the line on a shift that René kicked my Sous Chef off his station that I worked at and then it became mine. That was all because I put my head down and I put in the work.
AM: We also know that you accepted that job at Caviar Russe.
CHEF FA: Yes so Caviar Russe was the first job after Noma. They called me and I said sure, prep cook is kind of crazy, but sure. So I came and I moved to NY for that. Fine dining is my love and it’s what I love to do. But 6 months of doing that, making minimum wage and you’re in NYC – I was barely surviving – barely. I was like I don’t know how much longer I can sustain this. When I was in school, we always used to have job fairs and there would be this restaurant group, Hillstone.
AM: Oh yeah!
CHEF FA: They would always be in the school and try to recruit kids from the CIA. They have a few restaurants in NYC.
AM: Yeah, they had the spot at 53rd & Lex as I used to eat there quite a bit in my early days of living in NYC. That was my place at that time.
CHEF FA: I was never interested in working at a place like Hillstone. I was like, I’m a fine dining girl from CIA – what are you talking about? I’m not trying to make burger and fries! But then I was like, ok, fine dining is not cutting it. I’m literally a starving artist right now and I’m hungry and can’t even feed myself. I got recruited to Hillstone and I said, let me see what this is about. I went and I remember when I did my stage, I was like hold on, they may not be making the type of food that I am interested in, but the restaurant is run like a fine dining restaurant. So I thought hold on, maybe I can do this. They pay you a 6 figure salary right off the bat and I thought, I can do this and not be broke!
I was like, this is compromising the type of food that I love making, but it is done to the same standards. Also, the paycheck is cute and I did the switch from fine dining to Hillstone. I did that for about 5 years.
AM: That’s a long time.
CHEF FA: 5 years, 9 different restaurants, I moved 9 times to different cities, and I became the opener. That’s how I got my experience in opening restaurants. Anytime you are asked to open a restaurant as a Chef, that is a huge compliment because you’re laying the foundation.
AM: Yeah the standard.
CHEF FA: They’re saying that they want you to instill and to inject your work ethic and the trajectory of the restaurant is all based on -
AM: Your brand standard!
CHEF FA: Yeah so I opened 9 restaurants in 9 different cities with Hillstone.When I was with them, they had 53 restaurants in a number of major cities. It was a $650 million dollar restaurant. It was 1 owner, he did not go public.
AM: Oh wow!
CHEF FA: Huge!
AM: That’s a flex!
CHEF FA: That’s a flex! That is where I learned my leadership. That is 100% where I learned my leadership style. A lot of Chefs say that it is one of the best run restaurant groups in America. Hands down, easily.
So Caviar Russe to Hillstone and then I was like, I’m tired. By that time, I had been in the industry 8 years and there was never any Black women and even with Hillstone, I grew really quickly so after 9 months they gave me my own kitchen which was also very much so on the fast track. People had issues being led by a woman of color and they would make it very clear.
AM: Oh yeah.
CHEF FA: Like they would actually verbally say I’m not doing that. Why? Because you’re a woman and you’re Black. I would say, “cool, do you take a paycheck from a woman because guess who is writing your paychecks?” So if you’re cool with that, you’re going to do this task. But that was very exhausting. It felt like I was in a state of isolation. Because I was far away from my family, cities and states that I didn’t have friends or family in them. So I was very much so alone and then you go into work and they make it a point to feel even more alone. Even though I was Head Chef, you didn't really have much of a say. It wasn’t my food. I didn’t get to hire the people that I wanted. So I wasn’t making any of the changes that I wanted to make. I was tired and it was 2020 and I felt that I was done with the industry. I moved back to Ethiopia. I was like, “I’m done, this is wack and I’m not into it.”
Then I get a call from Marcus Samuelsson. “I was like, what the heck is happening right now?” He’s like, “Chef, it’s taken me quite awhile to track you down.” I was like, “what – what do you mean?“ I was so confused. He tells me about this restaurant. He told me that he was opening a restaurant in Chelsea and he wanted it to be run by me. I wanted to know more. He said that he wanted to build a sustainable menu and that he wanted it to be led by a woman of color as he felt that he had not put any spotlight on women of color.
So I was in Ethiopia for 6 months. I didn’t know what I was going to do. I was chilling. I still had my home and my brother still lives there – I was cool. There was no rush. So Marcus called and he said sustainable menu which really mattered to me a lot and having it led by women of color. I was like, “hold on, so I can make whatever food I want and I can hire whoever I want?” He was like, it’s you. It’s your restaurant. You can do what you want! So I was like, alright cool, I have to come back. Also, it didn’t feel like I was done with the industry.
AM: Right, you just needed the right fit.
CHEF FA: So this was my second chance at the industry. Then within a year and a half, we have had a stellar NY Times review, I’ve gotten my James Beard Nomination, all of this stuff and it’s like – wait, what?
AM: That’s so insane! You must have gotten off of the call and just been like – he’s been looking for me? I’m going to be working with this man?
CHEF FA: How? I mean – what? You’re looking for me? That don’t make no sense!
It was and it is and he is letting me do my thing. I’m really glad that I came back.
AM: It’s such a great story. I have had the pleasure of interviewing him before and I have also done a fun culinary video with him and seeing him at culinary events and competitions. Love his personality and his focus as well as everything about him is really amazing.
What does it mean to you for him to place you in this position and to have this massive responsibility as well as being able to chart your own path?
CHEF FA: It’s 2 things. There is that whole show that comes along with it. It’s a very public and media facing restaurant. I wouldn’t have known that I could be a voice for women of color in the culinary industry if he didn’t trust me with this you know? There is only 6% of women of color that are Executive Chefs which no wonder that we feel so lonely. I do know some women of color that are Executive Chefs, but they say that they don’t have to talk about it all the time. They feel that the more that you focus on race and all of that stuff, you’re taking away from your craft. But I’m like, people are making it a point to focus on it anyway.
AM: Exactly!
CHEF FA: Right, so why don’t you talk your shit?
AM: It’s intertwined!
CHEF FA: It is!
AM: You can’t do one without the other.
CHEF FA: People don’t want to separate it so I will talk about it. People immediately are only focused on the food. I am going to talk about it and he gave me the voice which I think really helps. Because now, so many women of color reach out to me and say, “Chef this is so inspiring. I almost gave up on the industry.”
But the other thing is that Marcus is the first and the only person to ever tell me this. When we first started opening the restaurant he could tell because I had never really worked for a restaurant where I was in charge that was this front facing. He started talking about that we would get reviewed in the first couple of months and I was like woah, “I have never had to deal with this.” I wasn’t sure if I could do it and he was the first person to ever tell me, “Chef, you’re here because you deserve to be. You know that right?” I’ll never forget those words. I’m like, “no actually. No one has ever said that to me. Not a single person has told me that you’re here because you deserve to be.” He told me that I worry about that way too much and that he brought me here because I made great food and I tell a great story. So he told me that, ”whoever walks through that door, if they don’t see you, that’s not your problem. You’re here because you deserve to be.” And that kind of felt like the shackles that I had the first 8 years of my career –“
AM: Broke.
CHEF FA: Yeah, it unlocked it. I was like, cool. I don’t have to prove myself to anyone. I’m here because I deserve to be. You know, you don’t see white men prove why they are there.
AM: No you don’t.
CHEF FA: Right, everyone just knows that that is what it is. They make the food, people see that is the chef and there isn’t anything else that has to be said or debated. So he gave that to me. He gave me the belief and the understanding that I am here because I deserve to be. He gave me that voice so it’s been very impactful. It’s the first time and I always tell my siblings that their job is important because they are literally saving lives. My job is not important and that is what I have been saying for the last 8 years, but now like I have been doing this for 12 years and it’s the first time that I have felt that what I do is important. I’m changing an entire industry in terms of how you can run a restaurant and also many people see that you need to bring more women of color into your restaurant.
AM: There are a lot of people out there in your space telling a story, but you need to also be out on platforms sharing how you’re rocking things too. To hear as you said that it’s less than 6%.
What can you tell us about this space, the ambiance, the design, and what can diners expect when they come here? I love how decadent it is when you look in. But there is a relaxing element to the space as well as whimsical with the Black mermaids which I love!
CHEF FA: Yeah! Well that’s all Derrick Adams! So when Marcus commissioned Derrick Adams to do the artwork here, he told him it was going to be a seafood restaurant and that it would be led by women of color. So immediately, Derrick Adams was like Black mermaids. He titled it, We Are From the Water Too.
AM: I love that!
CHEF FA: We Are From the Water Too! So Black mermaids. So Marcus always says, “when you lose the message of Hav, look at the mermaids.” Like, they will always bring you back to what our message is at Hav. Visually and aesthetically, the architects name is Zébulon Perron (Red Bull Music Academy, Broccolini Condo Store, Pancho) and he’s won awards for creating this space and he's actually amazing.
But I love how it looks simple, right? Which is why you can feel so relaxed and it doesn’t feel intimidating where you feel that you have to be buttoned up. But then you get into the details and it’s like woah, hold on!
AM: It’s very Matrix-y in some ways with the way that the fixtures are floating. There are sections and yet everything is still together. It’s mind trippy! A little bit like Salvador Dalí (Editor’s Note: A Spanish surrealist artist renowned for his technical skill, precise draftsmanship, and his striking images. Major themes in his work included dreams, stretching and mixing realities, as well as the subconscious.)
There’s just a warmth.
CHEF FA: And you know, he wanted it to be an open kitchen obviously. So I always stand in the pass (Editor’s Note: This is where plates go for a final garnish or inspection before they’re sent to the dining room. It’s also where components of a dish that are prepped at different stations meet to be plated together,) so I am the first person that people see. If we’re going to have a restaurant led by a woman of color, we’re not going to hide her. We’re going to make sure that people know that she is at the helm of it all. So I take my position right there and we have guests that walk up. Sometimes people are like, “can we meet the Chef?”
AM: It’s like, hello!
CHEF FA: Haha yes, hello! Were you expecting someone or something different?
AM: Sometimes they are!
CHEF FA: Well most of the time they are!
We get so many people that come up! Little girls and they’re like, “I want to be a chef!” This space! When I first walked in, there was nothing! It was rubble – a pile of rubble! I was like, “I don’t know what y’all see!” They did it just like that – 2 months!
AM: Really?
CHEF FA: Yeah!
AM: Wow!
CHEF FA: I love it here. I spend 80 hours in this building so -
AM: You know it very well!
CHEF FA: It’s not a bad place to spend 80 hours.
AM: What is the meaning behind the name?
CHEF FA: So Marcus is both Ethiopian Swedish. Hav is Swedish for ocean and Mar is the Ethiopian word for honey. So we are from the Sweet Waters which is how he describes it. But, it’s to pay homage to both his Swedish and Ethiopian roots.
AM: So what would you say the cuisine is and what are the ingredients and the flavors that are indicative of it?
CHEF FA: So when we were first talking about how we could make a sustainable menu, we kept coming back to seafood. Initially, he wanted to do a vegan restaurant.
AM: Part of me thought that this would have been a vegan restaurant.
CHEF FA: Right because when you talk about sustainability, that tends to be the best route to go. But then we were like, gosh, it’s really hard to tell our story through just plants. So we landed at seafood. I like to describe it as seafood. When we first opened it was, seafood told through the lens of the African Diaspora because it was very heavily influenced by African ingredients. I’m Ethiopian born and raised so a lot of Ethiopian influence, but I did a lot of West African ingredients too. Then we evolved because I have a Sous Chef from the Philippines and a Sous Chef from Puerto Rico.
PF: Oooo
AM: Yeah, both of us just said ooo at the same time!
CHEF FA: Yeah as the Executive Chef, the menu is mine. One day, I was feeling under the weather and my Filipino Sous Chef made me a traditional Filipino soup called Sinigang. I was in the pass and she saw me struggling as I was saying fire for the dishes. She said, “Chef, I made this for you.” I was like what is this and why is this not on our menu? She explained that it was from the Philippines and that they have a traditional soup made with fish. I was like, “you know we have a seafood restaurant?" Then I was like, hold on, I think that we should start bringing in their voices to the menu too. I don’t have to gatekeep this.
So then we started incorporating their dishes and then I think that that’s when Pete Wells (Editor’s Note: Pete Wells was the restaurant critic at The New York Times from 2011 – August 2024) came in to do the review and I was like, oh my God, we don’t really have an identity besides the fact that we are a seafood restaurant. He was like, “Chef Fariyal uses her global influence –.“ I was like, that’s who we are - we are a seafood restaurant. Some people will come in and say this is not African and I’m like we’re a seafood restaurant with a global influence. That’s it and now it has all of their global identities.
We have Puerto Rican flavors, we have Middle Eastern flavors, Filipino flavors – we have everything!
AM: That’s amazing.
CHEF FA: But the vessel is seafood. The seafood tells our story in terms of sustainability. It’s what keeps me up at night.
So when I was designing the menu and we were creating these dishes, we need to use as much of the ingredient as possible. I want very little waste. So the thing about restaurants is that we are one of the highest contributors of the Climate Crisis because we produce so much food waste and that ends up in landfills and I’m like how can we avoid all the waste that we produce here ending up in landfills? So it’s about using as much of the ingredient as possible.
So we are getting really creative so I have something called Ash Oil. So I was like, can we do anything with all of these scraps with the skins of scallions, onion skins, scallion tops that we throw away, garlic, and all of that stuff. Things that you would throw away and I thought that there has to be flavor in here! So we just put it in the Hearth oven which goes up to 800° and it gives it a nice char and then I blended it into a salt and then I mix that with oil so it has this super...
AM: Smoky
CHEF FA: Yes smoky flavor! So I was like, hold on this is edible and it gives this whole other dimension to dishes. So I was like, alright cool lets get really creative like that. Let’s use parts of ingredients that normally get thrown away. So that was Step 1.
Step 2 was how do I make sure that – obviously you can’t use 100% of everything.
AM: Right.
CHEF FA: How do I make sure that this doesn’t end up in landfills? So I did some research and found 2 different organizations one is called Afterlife. They come and pick up our compost every day. They grow mushrooms with our compost.
AM: Oh wow!
CHEF FA: I built a dish around these mushrooms so it’s like a full 360 moment. But then, the most important thing is that after they are done growing these mushrooms they take the substrate which is the compost and they turn it into soil and they create something called Biochar. So Biochar is soil, but it has the ability to sink carbon for a 1,000 years.
AM: Wow so they are a Circular Farm.
CHEF FA: Right, so I was like hold on, this is really fly! So all of our compost goes to them. I work with them a lot and they are doing a lot of really amazing things.
AM: And they are based here in the city?
CHEF FA: Yeah! They do all of that and they make Biochar by using our compost and then they donate the Biochar to farmers and it helps them increase their yield. So farmers are getting better yield while making sure that we’re not increasing the output of Carbon Dioxide to the air. They also donate it to parks and it goes to Governors Island. So they do all of these wonderful things with our compost.
AM: Wow!
CHEF FA: And then the second company, they’re called Billion Oyster Project.
AM: That’s the host of the dinner we’re going to on Thursday at Governors Island (Editor’s Note: You can read the story about this dinner from Outstanding in the Field in this issue).
CHEF FA: No way!
AM: Yeah Le Jardinier is the culinary portion and we’re very excited.
CHEF FA: Ok, that makes sense!
They are my second partner. So what they do is they collect oysters from restaurants and they are basically reconstituting the oyster population in the Hudson and all of the rivers here. What that does is it gives us a good filtration system. So they take our oysters because I’m like, let’s not get lazy with it. Technically, you could throw everything into a compost, but I’m like are there things that we can separate within the compost that makes better use? So since we have been open, Billion Oyster Project has been in the loop.
That is the most important thing to me. We can get all of the best accolades in the world. But the thing is, If you are contributing to a worse planet, what are you really doing?
AM: We have to do something and to keep researching for new innovations.
CHEF FA: Exactly!
AM: Wow!
CHEF FA: I like talking about it because for example, Afterlife they have 20 restaurants that they have partnered with in NYC. Do you know how many restaurants there are in NYC? That’s wild that there are only 20 restaurants that participate!
I eventually want to end up in policy. I do work with Save the Children. I do a lot of advocacy work and I eventually want to end up there. But for now, if you can implement the stuff while you’re on the ground, that’s a great place to start.
AM: I can see you doing Food Advocacy work as Tom Colicchio and Todd English, both of them are doing what they can and making their voices heard.
CHEF FA: It’s important! Listen, I am a mushroom fiend! They are very tasty.
AM: In looking at the menu, the flow of it is really great! What are 3 dishes from your Raw & Cured that you would suggest for those coming in?
CHEF FA: Raw & Cured, so I am a little biased with my Tuna Tartare.
AM: I love a Tuna Tartare moment.
CHEF FA: It’s so good! Tuna Tartare is a must. Hamachi has been there since we have opened. It’s a ceviche that I use called the Black Ceviche which is non-traditional and I use the Ashe Oil in there. It’s very acidic, but that Ash Oil gives it that other dimension of what I was talking about when I was saying smoky. That’s not very traditional for a ceviche. I can never get rid of that. It will be on the menu forever. There are just some things – I mean we are a seasonal menu, but there are just some things that’s just like, there will be an uproar if we take that off the menu.
AM: People will be like, wait, is it even a restaurant if I can’t get this here? Forks raised in the air – where is it?
CHEF FA: For real – picketing! The Hamachi Ceviche and there is a dish called the Swediopian. So it is something that we have had since the beginning. Swediopian is our play on words where it’s Swedish and Ethiopian. So way before this restaurant opened, Marcus and I did an event for Pepsi and it was around the Super Bowl and he wanted a dish that represented both his Ethiopian and Swedish roots and he said to play around with the cured salmon. So I cured it using Swedish techniques, but then I used berbere which is an Ethiopian spice so it’s a twice cured salmon.
AM: Oh wow so it’s punchy.
CHEF FA: Yeah very actually. You guys need to come in and eat. Seriously.
AM: Oh we will, we want to be able to try that.
CHEF FA: So those three from the Raw & Cured are great!
AM: What are 3 Small Plates that you suggest that we should enjoy?
CHEF FA: Small Plates, we do a beautiful Scallop here.
AM: I love a Scallop.
CHEF FA: Yes, we have our Fall Menu coming in 3 weeks and so the format will change again.
Yes and the Salad is a big hit too! We always bring that in every Summer. I have this formula that I use. For this particular Salad I do a purée and it’s about what ingredient is at its best during the season? So for the Summer Salad, I do a corn purée then Heirloom tomatoes because you know and then I do a compressed watermelon.
AM: Wow!
CHEF FA: What could be more Summer than that? So I always say get the Summer Salad and the Scallops – those are my 2 favorites.
AM: What is Happy Hour like here?
CHEF FA: Happy Hour is from 5-7pm. We have a separate menu that we do and our General Manager Tia, a woman of color whose Jamaican, she’s a Somm and she does the Beverage Program here.
AM: Wow!
CHEF FA: So she wears many hats! So she makes awesome cocktails. We work in tandem and she takes ingredients from the kitchen that we are processed and done with and instead of throwing it away and making waste, she makes cocktails with it.
AM: Oh that’s smart and the sustainability continues.
So that means some of your cocktails are even a bit savory as well?
CHEF FA: Yup the Hav & Martini – so I make pickled red onions that I use as a garnish and I put beets in it to make that beautiful pink color. So when we're done pickling it, we used to toss out the juice. But she uses it in her Hav & Martini.
AM: I like that!
CHEF FA: Yeah it’s this beautiful pink hued beverage. She has this really beautiful way of explaining it because I don’t drink alcohol and I’m Muslim and I have never been in that world.
The way that she explains it she’s like this cocktail uses onions and this is why. I’m like, girl I don’t know, but it sounds good!
AM: It’s smart because there are a lot of studios in this area -
CHEF FA: Art studios.
AM: So you’re open for dinner every night. Do you ever foresee a lunch service? What was the decision behind this?
CHEF FA: So one thing that I love patting myself on the back for is because when you start getting to this whole thing – James Beard, Michelin, and all of that stuff – people equate how difficult it is to get into a restaurant with how successful that restaurant is. I always tell people – it’s not a competition, but when you look at and line up all of the restaurants, I have 140 seats. We are open 7 days a week and a lot of these restaurants are not open 7 days a week. They’re not and in this post COVID climate, it’s very challenging to have enough staff to be open and operating 7 days a week and that’s a really huge deal.
AM: Yup!
CHEF FA: And most of the restaurants, I mean this is a very big operation in terms of seats.
AM: When I walked in, I thought, they’re not playing.
CHEF FA: Yeah so 140 seats, 7 days a week. I’m like, you guys don’t understand – like when you guys are like who is the best chef? Look at the operation also, you know what I mean? I could run a 12 seat restaurant that’s open 4 days a week. I could run that very easily. So it already is doing the most because we are open 7 days a week in this restaurant. But Marcus does have pipe dreams of being open for lunch and I’m like, “Chef, where are these people? Where is the staff that I’m supposed to find?” I would say that that is the biggest challenge of being open for more service – it’s just not the same. The pool of people to hire is not the same at all.
AM: So speaking to that, what is an average day like?
CHEF FA: So the operating hours is that we are open from 5-10pm.
So there are 2 shifts. The AM team gets here at 8am. They are here from 8-4pm. They prep the food that all the guests are going to eat. So our rule is, “today’s food, for today’s guests.” So everything is made fresh inhouse every day. There is no rolling over. I have a Sous Chef, I have a Pastry Chef, 2 Prep Cooks, and a Dishwasher.
AM: Wow.
CHEF FA: So that’s who’s here from 8 – 4pm.
Then at 3pm, my line team gets here. So they are the ones that cook the food. So there is an hour overlap between the 2 of them. But they will be here from 3 – 11pm. So there is the prep team and the service team.
AM: Oh wow.
CHEF FA: I have to kind of be here for both.
So I get here between 12-2 and then I stay here until the last table leaves.
AM: So on your admin day, is that when you are touching base with the group?
CHEF FA: So with the group, we have weekly meetings every Wed. So we have our meetings with our Director of Operations. The only reason why she is here today is because our General Manager is in Chicago. But we have a meeting with her, our CEO, and our CFO every Wed. about our P&L. So I have to know every single penny that comes into this building and every single penny that leaves this building. So I always give them a presentation every single Wed. This is where we’re at, this is the goal, this is what my food cost is, this is what my labor cost is, and this is our bottom line. It’s every Wed. and I have to be prepared to talk about our numbers in and out.
But when I say admin stuff, it’s like every Mon. we do payroll. Bit every day, I process invoices. So there is always something. Or there is scheduling I do that every week.
AM: You are a woman of many hats.
CHEF FA: It never ends.
AM: So obviously we were talking about the Met Gala earlier during your shoot. You looked phenomenal on the red carpet. What did it mean to you to be part of that event in addition to obviously doing the menu itself? Just being in that apex of fashion.
CHEF FA: So in the moment, I obviously didn’t grasp how big it was!
Somehow in the end it looks like I’m a fashion forward person ...
That was important for me 1 – it was kind of my debut. We had done so many shoots with Vogue and a lot of stuff and it was like, Chef Fariyal, Chef Fariyal. I was always cooking behind the scenes and now it was like, people know me as a chef now. It was cool and that’s what kind of catapulted the whole TV and media. Because that is when I got a call from the President of Food Network. They were like, hold on, who are you and why are you not on TV? I was like what do you mean because I’m a Chef? What do you mean TV? But that is what catapulted it all. It was that Met Gala, that red carpet.
AM: You were on a lot of the main pages of a number of international editions of Vogue as well as the one here. It was like Lady Gaga what? I remember thinking wow and she’s a Chef on that red carpet – wow. It’s like that’s huge because I thought that she would be in the kitchen.
CHEF FA: I thought that I was going to cook, but no!
AM: What does it mean to your brand because you are doing Chopped as a judge or you’re on Alex vs. America as a judge, or you’re on your Roku show, Celebrity Family Food Battle, and you have done different kinds of things. What does that mean to you when you look at that particular component. Because it feels like being a Chef now – although you don’t have to do this – it has become elevated where you have to have these other touch points that includes TV.
CHEF FA: So it kind of goes hand-in-hand. One of the reasons that the restaurant has been successful is that obviously we’re blessed to have Marcus and his brand behind it and now it’s 50/50. Just as many people walk into the building to meet me as they do asking for Marcus and it’s because I do so many things and when they introduce me on TV they say, that is the Executive Chef from Hav & Mar. So it really helps and my brand is very closely tied to Hav & Mar. So we keep those butts in these seats.
AM: You’re rocking those 7 nights!
CHEF FA: Yeah!
AM: And being a finalist for James Beard. What does that mean to you?
CHEF FA: Oh my gosh, that was never – to me, it was one of those things like James Beard wasn’t even a North Star for me. It wasn’t something that I thought would ever be in my world or something that I could even attain. Then when I moved to Hav & Mar and we opened this restaurant, Marcus asked me what some of my goals were.
I was like, James Beard and he said, “oh, ok.” I was like, “what you mean?”
AM: And he was like what part did you not get? The O or the K?
CHEF FA: I want to be nominated for a James Beard. The other thing was Food & Wine Best Chef. I wanted to be in that category too. And he made me write a list and he said that these were all things that we could work towards. I didn’t think that it would come so fast within my first year of opening the restaurant.
So when I got my nomination for James Beard, I was on set at Chopped and the list came out. It was like right between takes and my phone because I always have it under my leg, it was going off. I was like is the restaurant on fire? What is going on? So I kind of snuck a look and I was like what? James Beard – whatever. And then in between, I read the first text and it was like, congratulations you are a nominated and I was like, what are they talking about? So I was with my co-judges and I was like, Tiffany, I just got nominated for a James Beard and everyone was like what that’s so cool! Then it was like, “and action!”
So literally this is happening in between takes and obviously everyone on set knew how big of a deal this was and what made it really special was that at some point, somebody went out and got flowers and a card. They made the entire team come out on set – every single person that works on Chopped came to give me flowers.
They announced it and said Chef Fariyal is a James Beard nominated Chef! It was very emotional.
AM: That is very cool!
CHEF FA: It was really emotional and how cool is that moment? I’m on the set of Chopped, we’re their celebrating a James Beard nomination and then of course, everyone was like wow just to be nominated is really important and a lot of people don’t even make it to the finals. The people were making sure that I didn’t get my hopes up. But sure enough, I made that shortlist too! It was like what? This is insane. So now, we’re really pulling up. We’re pulling up to the James Beard Awards – this is amazing. I thought that up until that moment that it was just the nomination that mattered to me.
But then, I am in the first category. I sat down, there was a quick presentation. First award of the night is the Emerging Chef Category. I had this super powerful and emotional speech written. I had envisioned it, I was going to go up there and Marcus had given me a pep talk and said that not that many people get it on their first nomination. So if they don't say your name, just try to find it within you to not be disappointed. Because the fact that you made it this far is insane.
AM: Yeah, it’s huge!
CHEF FA: Right so it’s my first nomination. I just remember that they didn’t say my name. I was like woah, I want that. But I didn’t know that I wanted to win. I thought – I mean my goal that I had written down was – I wanted to be nominated. But when they didn’t say my name, it was a 2 second thing where I said, I do want to win. Next year. Then afterwards, the President of James Beard came up to me and everyone was coming up to me and everyone was shocked. They thought that I really had this one. But they told me, you know you’re going to be here many, many, many more times.
AM: Exactly! And the dress you wore was amazing!
CHEF FA: That was like full on from my tribe! Because I did a little bit of it for Met Gala with the headband. But then I wore the full attire this time. That was part of the speech too! I was like gosh, I have to wear it every year now?
AM: Well, you set a little precedent for yourself.
CHEF FA: I did! But that was really important you know because I -
AM: Well representation!
CHEF FA: That’s the thing! I represent 4 voices in America – I’m Black, I’m a woman, I’m Muslim, and I’m an immigrant. 4 of the most underrepresented voices and I think about that every day. I just can’t carry myself like that – this stuff matters, you know what I mean? People are paying attention to me and I have to be very careful about how I speak, what I say, and it’s not all fun and games.
The reason why I was disappointed that I didn’t get it is because we talk about so much about how this is – I always talk about how we need to give women of color more opportunities in the kitchen. So when I got the nomination, it wasn’t just me, I was making a case and a point for why more people of color should be nominated in these things. Then when I didn’t win I was like, gosh, did I let everybody down? I don't know.
AM: No, not at all.
CHEF FA: I got us in the room.
AM: You got in the room and like you said, you will have many more opportunities.
Do you envision having your own cookbook? I know that you had a recipe that was included in a cookbook.
CHEF FA: They are on my case every day!
AM: Haha I can imagine.
CHEF FA: It’s definitely in the pipeline. It’s just a matter of me finding the time.
AM: Last year, we had the pleasure of covering the Food Network Wine Food Festival and this year, you are going to be participating. How excited are you to be part of it, is this your first time?
CHEF FA: This is my first time!
Well I’m doing -
AM: I know that you have a sit down dinner that you’re doing right?
CHEF FA: It’s a Hav & Mar X The Musket Room Brunch with the chefs from The Musket Room. So that’s Mary Attea and Camari Mick. How much more aligned can we get? Like Camari is also killing it in the game! So we got on the phone and we came up with the menu in like 3 seconds and we knew that this was going to be so fun. But I think that that will be so powerful. That should be fun so I’m excited.
I’m also doing the Blue Moon Burger Bash: Champions vs. Challengers presented by Pat LaFrieda and hosted by Rachael Ray.
That is going to be fun, a little burger competition.
AM: We loved the spread of coverage and the fact that you could to eat a number of amazing dishes, connect with people we have covered as well as to hang out with the food community, it’s a good time.
I love that we’re living in a time right now where people are understanding more and want to get a better awareness of the restaurant industry. That’s whether you’re watching Chopped, Top Chef, or The Bear.
CHEF FA: Oh yeah.
AM: I love The Bear!
On your IG, you’ve been talking about the industry, explaining terms, and giving people an inside scoop. Why do you also enjoy sharing this aspect so that people are able to know more about you, but also the industry?
CHEF FA: It was kind of a natural progression from people developing an interest from watching these programs. There are all these Food Network shows, but it’s not an insight into how restaurants are. I think it was The Bear that started this whole thing. People would start using kitchen terms and be like, “how does the pass work?” and I was like what? How did you know about the pass? Where did you -
AM: Carmy said it!
CHEF FA: Exactly, Carmy said it. Oh my gosh! But I am glad that if they’re going to take any information from a show, it’s The Bear because it’s 1000% accurate. Now obviously, there are some Hollywood liberties that they take so that it makes it more dramatic or whatever. But it is a very accurate representation of how restaurants are. So, it came from people being so interested and asking questions. Then on my end too, it’s like it was such a huge shift when the industry was shut down during the pandemic and then opening back up. I was like, people are going to be nice. Right? Because we’re all struggling collectively as humanity.
No, we would get people that were so mean to our servers and just being super mean, just like – beyond. So I thought, well maybe if you give people insight into how tough that it actually is to get the food to your table, you’d be more grateful for this experience.
AM: Tell me about Take Care of Home, why you created it, and what does it do?
CHEF FA: So it’s a non-profit that I started with my friends from Ethiopia. Education has always been at the forefront of my philanthropy work because my mom was set in an arranged marriage when she was 16. So she had to drop out of school in the 8th grade and she was married and started having kids at 16 and her only regret in life was that she didn’t finish school. She stressed that with us. She put all 6 of us thorough private school. It was really important to her. So it became important to me. In Ethiopia, there is a huge gap where in the capitol city, there are a number of schools. But in rural parts of the country, there aren’t actually that many schools because the government only has the funds to subsidize teacher’s salaries, but there are no physical structures because no one has the money to build these infrastructures. So on paper, the schools exist, but no one is going. You’re learning under a shed and under crazy circumstances.
So we were like if this is what is going on and all they need is funding to build the schools, why don’t we do that? So we created Take Care of Home just by the first year was just asking our friends. We were like, we could build a school with $20,000 US or $60,000 US depending on the size of the school. The first year we raised money just by asking our friends. Then it becamea formal thing. We became a non-profit, and we spent an entire year raising money and we just built our 9th school.
AM: Wow!
CHEF FA: We’ve been open for 7 years. We have also expanded our initiatives as well. The first school that we completed, we always go back and visit. We noticed that it was mostly boys that were attending school, but not girls. So when we started digging into that, we learned that in that part of the country, girls don’t really get to go to school because they have house things that they have to do. Especially, when it comes to getting water. None of these homes have direct access to water so the girls have to go to the river and it’s not always close or nearby. So they can’t go to school. So I said, what if we fix that problem?
So we started a second initiative where we build water pipelines to the homes. We started doing that and that freed the girls to start going to school. So we are learning as we go. We’re adding more initiatives in addition to building schools.
AM: 9 is huge!
CHEF FA: 9 schools and I’m very proud of it!
AM: Are there any upcoming projects that we should know about that are on your radar that you are comfortable in sharing with us?
CHEF FA: Not really – obviously you know that there are always talks like TV shows.
AM: How do you take time for yourself when you’re not doing all of the things at the restaurant or are on set for TV? How do you reset especially with the amount of hours you have for work?
CHEF FA: So my reset is if I do take 2 days off like a human being, and I am doing this next week, after I get off of work here, I go straight to the airport, hop on a redeye, to go be with my family for 36 hours and then come right back. So I usually catch the red eye coming back and I come here straight to work. I’m usually suitcase out and suitcase in. So my family is my reset.
AM: What do you want your legacy to be?
CHEF FA: See that’s an Oprah style question?
AM: Yes, she was my very first interview when I was 12.
CHEF FA: No way. But it makes sense. I’m not surprised!
Ok, what I want my legacy to be is the Chef that changed the culture.
AM: Yeah!
CHEF FA: Anybody could make good food honestly. I could give anybody the recipe and they could carry it out. But to make people feel seen and that they deserve to be here the same way that Marcus made me feel that I deserved to be here regardless of your race, gender, ethnicity, sexual orientation – none of that stuff matters when you’re making food. None of that stuff matters at all! But we have not created that yet and I think that that is what I have done with these guys. But I want it to go beyond these 4 walls. This should be how restaurants are run.
AM: 100%
CHEF FA: I’ve had these conversations with Chefs and they’re like, nope – it would never work. Like, if you want to make this kind of food, this is how you have to run the kitchens. Ok, but then why am I able to make it work here? It’s happening here now.
INTEGRITY, EXCELLENCE, SUSTAINABILITY COVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST Kimmie Smith | MUA Dru Coppin/Felicia Graham Beauty Team | HAIR STYLIST Lea DeLoy |
IG @pvfarkas
INTEGRITY, EXCELLENCE, SUSTAINABILITY COVER EDITORIAL | CREDITS
NIGHT OUT LOOK FRONT COVER + PG 16, 34 - 43, + 62 | NORMA KAMALI Super OS BF NK Shirt/Body/True Navy + Shirred Mini Skirt/True Navy | LAGOS Long Superfine Diamond Drop Earrings | MIGNON FAGET Banana Leaf Cuff | GOLD STORIES Rani Cuff Ring with Sapphire + Rani Cuff Ring |
WFH LOOK BACK COVER + PG 18, 21 | SCOTCH & SODA Printed Maxi Cotton Voile Dress | PONO BY JOAN GOODMAN Evelyn Necklace Starlight | LAGOS Blue Ceramic Stainless Smart Caviar Watch, 18K Gold and Blue Ceramic Hoop Earrings, Small Ceramic Dynamic Stacking Ring, Ceramic Beaded Bracelet 9mm + Caviar Skull Bracelet 9mm |
OUT & ABOUT LOOK I PG 22, 25 | TOMMY HILFIGER The Letterman Cardigan | AIR AND ANCHOR Stainless Steel One of A Kind Kinda Necklace Neutral /14K Gold + Center of the Universe Necklace Set | GOLD STORIES Rani Cuff with Sapphire + Intertwined Bangle | PARKER THATCH Cross Your Heart Sling - Leather Butterscotch + Adjustable Crossbody Strap - Modernist |
OUT + ABOUT LOOK II PG 26, 29 | SCOTCH AND SODA Short Trucker Jacket in Multi Color Stripe + Relaxed Fit Cotton Linen Chino Joggers | LNA CLOTHING Essential Cotton Kaden V Neck | AIR AND ANCHOR Stainless Steel One of A Kind Kinda Necklace Neutral /14K Gold + Center of the Universe Necklace Set | GOLD STORIES Rani Cuff with Sapphire + Intertwined Bangle | CONVERSE Chuck 70 Canvas |
FITNESS LOOK PG 30 - 32 | NORMA KAMALI Hologram Foil Mini MotoJacket + Hologram Foil Cropped Leggings | MACHINES FOR FREEDOM Foundations Bra | HAMMITT Tony SML | GOOGLE Pixel Watch 3 45mm | PONO BY JOAN GOODMAN Colette Luce Bracelet | CARRERA Super Champion Italian Style Pilot Sunglasses | LAGOS Delicate 18K Gold Beaded Bracelet 3mm, 18K Gold Superfine Caviar Link Necklace + 18K Gold Karat Pendant | ATHLETIC PROPULSION LABS TechLoom Bliss |
Read the AUG ISSUE #104 of Athleisure Mag and see INTEGRITY EXCELLENCE SUSTAINABILITY | Chef Fariyal Abdullahi in mag.
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FROM STUDIO TO SMILES | KEEGAN MICHAEL KEY
We had the pleasure of catching up with Keegan Michael-Key who is an actor who always leaves us in good spirits! His ability to make you laugh and think is something that we appreciate. We enjoyed talking with him about his work as a teacher, investing in children’s lives through learning, partnering with Lysol promote clean environments in school and at home, and of course his work on one of our favorite shows Abbott Elementary and other projects we’re excited about!
ATHLEISURE MAG: We have been a fan of yours for a number of years and have loved your shows and of course most recently, Abbott Elementary. But you actually have teaching experience at Penn State and at Second City. Can you tell us more about this?
KEEGAN MICHAEL-KEY: Yes, I was a graduate student at Penn State and I taught Fundamental Acting, Non-Majors and I had a really fulfilling and fun time doing that. I had a great time with the students and I also interestingly learned a lot and it helped reinforce the training that I was getting.
When I was a performer at the Second City Theater, both in Detroit and also in Chicago, I spent a good deal of time teaching improv as well as communications techniques to people. And also in Detroit at the Mosaic Youth Theater of Detroit, I spent time going to classrooms and teaching children improv skills. That was also a very fulfilling experience too. So I have done a lot of teaching in my past and I really really loved it.
AM: That is such a great story! When did you realize that you wanted to be an actor?
KMK: I realized that I wanted to be an actor probably when gosh, I would have been around 14 or 15 and that would put me in high school. I was encouraged by a family friend and my drama teacher in school was really hands on and very supportive. She really helped to pull me into that world! Once I was in it, I was in love!
AM: Why do you feel that hands on learning is so important and can you tell us about HERE For Healthy Schools?
KMK: Yeah, to answer the first question, I think that when kids have an opportunity to do things hands on and interactive, I really feel that the information that they are being given that the teachers desires for them to receive, really gets into their minds better and they can practically handle things and move through things. It’s more effective learning and that is kind of why I wanted to work with Lysol at the HERE for Healthy Schools Program this particular year. Because, what they are doing with the initiative this year, is that they are putting together the Lysol Minilabs Science Kits and the kits are going to contain educational materials that are designed to be hands-on so that the kids can learn about germ education, healthy habits, and how to keep the classroom environment as well as the general environment clean.
AM: Whether you have children that are going back to school, maybe you’re an aunt or uncle, or you just live alone solo, what are some healthy habits that we need to know about so that we’re not transferring germs and we’re reducing all the ick?
KMK: Ha – all the ick! You know, I think that the first thing across the board that everyone can do and that we can always teach children, is of course, washing our hands. Washing our hands after an activity, washing our hands after using the bathroom so that we’re not the germ spreaders if that makes any sense? We’re so mobile as humans, and then we’re the ones spreading the germs! So cutting that off at the pass if you will and then also, when you think about countertops, and desktops, and door handles which are things that we come into contact with every single day, and many times during the day, it’s just a wipe here or a spray there that can hopefully keep the germs down. Then we're allowing ourselves to be in a cleaner environment!
AM:100%!
Obviously, you have so many awesome things that are coming up - Season 4 of Abbott Elementary is slated to premiere on ABC on Oct 9th! Every time that we see you on the screen we just know that it’s going to be good. What can you tell us about – obviously not a lot – as we prepare for the next season?
KMK: Well, without giving away next season, you can stream Season 3 now of Abbott Elementary now which I am really happy for people as you can enjoy repeat viewings if you feel so inclined! I have a small arc on the show in the season where I play the Superintendent of Schools in Philadelphia which is where Janine, Quinta Brunson’s (A Black Lady Sketch Show, History of the World: Part II, Weird: The Al Yankovick Story) character works now and she feels encouraged to affect more change in the school system. You get to watch that story play out and really the big thing that you get to watch is this struggle between her love for everyone and the students at Abbott Elementary and then this more macro environment with the Superintendent and there is this struggle of being pulled between these two things. Can I do more good here? Should I go back to Abbott and be more of a boots on the ground? She’s trying to figure out what way can she be more effective for the students?
AM: We enjoyed watching the 3rd season and getting that layer.
What attracted you to want to be on this show? So many people love this show and so many actors and other people are trying to find ways to get into this show!
KMK: Oh yeah!
AM: What was it for you that made you want to do it?
KMK: First of all, I think that Quinta is a real amazing talent and I have known her for years and I have watched her grow as an artist and the pride I feel for her is overwhelming because what she has done is such an achievement! But also, within that, is the humanity of the show. I think that just the thematic subject matter of the show is about nurturing and investing in our future which is about children. It’s also this kind of intrinsic, American underdog story – an underfunded school district, how do we pull ourselves up by the boot straps and do what we have to do for the betterment of these children. So that is really heartwarming in a way it is very inviting because they are letting the world in and it is inspiring. That is why I wanted to be part of it. It’s also very funny!
AM: Oh it’s very funny!
KMK: So funny!
AM: Well you’re also in Transformers One and Dear Santa! That’s 2 amazing additional projects that are coming out! We’re sure that you’re excited about them and can you tell us about them?
KMK: Well, Transformers One will be coming out in September 20th and it’s a really exciting project to work on. The director is a gentleman by the name of Josh Cooley (Up, Inside Out, Soul), very talented animation director. He directed Toy Story 4 that I starred in with Jordan Peele (Get Out, Us, Nope). We played partners – we played a little stuffed duck and a little stuffed rabbit that were connected to each other and we had such a great time that Josh asked me to come on and play Bumblebee in Transformers One which really is an honor because he’s a very popular character in the Transformers universe!
Dear Santa is a holiday movie that stars Jack Black (Jumanji universe, Kung Fu Panda universe, The Super Mario Bros. Movie) and he is absolutely fantastic and I hope you fo see it and everyone that you know goes to see it! It’s really fun and it has a lot of heart. It’s silly and zany and it’s going to be great!
AM: Do you have any other projects whether it’s TV, film, or philanthropic that you would like for us to know about that we should keep an eye out for because you’re always doing great things! It’s great to see you in a number of commercials as well as you are a busy man!
KMK: Ha ha yes I am praise God!
Well one thing in September that is coming up, I wrote a book with my partner at Elle Key (August, Fair Game, The Blackout), we wrote a book called The History of Sketch Comedy: A Journey Through the Art and Craft of Humor, and the audio version of that book is coming out then. So again, I know that it is early for the holiday season, but if people want to, they have the opportunity to download that or to send it as a gift and it was a real passion project for us and we’re really proud of the book. So there is also that! So that’s about it for right now if that’s not enough!
PHOTOGRAPHY CREDITS | PG 156 - 159 Disney/Giles Mingasson | PG 160 - 161 Michael Simon |
Read the AUG ISSUE #104 of Athleisure Mag and see FROM STUDIO TO SMILED | Keegan Michael Key in mag.
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PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
THE GOLDEN BACHELORETTE S1. E2. | THE JOURNEY BEGINS!
PHOTO CREDIT | Disney/Ricky Middlesworth
The first night is over and now, we’re in the thick of starting the journey on The Golden Bachelorette as we watch Joan Vassos navigate the next few weeks!
We see the guys settle into the mansion and we learn that Pascal sleeps in the nude! There will be 2 Group Dates and then 1 1-on-1 date. Jesse Palmer tells them that that if you go on the 1-on-1 date and you don’t get a rose, you will be going home. He gives them a Date Card rose and we find out that Gary, Bob, Jonathan, Charles L, Mark, Jordan, Guy, and Keith will be on the Group Date. They go to the other room and see that they will be going to the Prom. There are clothes on a rack as they put together their suits for the date. Pascal helping Charles L get ready is pretty cute to see. They head to the venue in a party limo and Joan is excited for their Senior Senior Prom. She feels that prom brings you back to your first dance, first kiss, and first love. They enter and there are other guests that are there to celebrate the 1st Golden Prom. Jessie lets them know that they all want to know who will be crowned the Prom King and will receive the First Date Rose. Taylor Dane performs for them. She also spends time with each of them to know more about their backgrounds, how they grew up, and more. You also hear a few stories that sound a bit sad as it has a bit of their trauma so elements of this are a bit of a healing moment.
Back at the house, the next Date Card arrives and Chock gets the 1-on-1 Date Card! That means the remainder (Charles K, Christopher, Dan, Gil, Gregg, Jack, Pascal, and Michael) of the men will be on the 2nd Group Date! Back at Prom, The Prom King is Jonathan which is so sweet!
It’s the next day and we see the guys enjoying the house, doing cannonballs, Gregg doing Pascal’s laundry and just enjoying life. Chock gets ready for his date which will be at The Happiest Place On Earth - Disneyland! Rocjing their ears and meeting Mickey and Minnie is so cute! Interesting that she wasn’t sure whether Chock would be fun or childlike and wanted him on this date so that she could see that - smart! She lets him know that she is having fun with him and they talk about what they love about Disneyland.
At the night portion of their date, Joan is dressed like Disney Princess Joan with her Cinderella-inspired dress and Chock looks dapper. They talk about how their partners before they died let them know that they needed to continue on and find a partner. She gives him the rose and they go out and see the fireworks with the other guests at the park.
Back at the house, we see the men taking care of the house fixing things that are broken! The second Date Card arrives and Chock lets them know that this date will be a Talent Show and they take some time to practice their skills. We all get to see Joan’s talent show experience when she was on The Golden Bachelor! Loni Love comes out as the guest judge that will do this alongside Joan and Jesse. The winner of this group date will get a 1-on-1 dinner with her!
The men share their talents - Pascal did a fun bob in 3 minutes, Charles K broke a board, people sang, did standup, and more. You could tell that the men showed Joan that they wanted to be there and they cared about her even if their talents weren’t traditional! The winner of the talent show is Dan!
Dan and Joan have their evening portion of their date. Joan lets him know how brave it was for him to share his trimmer with everyone. The remainder of the men return to the house. The men realize that Kim is sad that he didn’t have that 1-on-1 time. Back on the date, Dan receives the rose.
She gets to hang out with all of the men at a BBQ at the mansion and spends time with everyone! She gets to play games as well as spend time with each of them to find out more! After all the fun and games, it’s time for the Rose Ceremony. She;s sad that she will have to let some men go, but knows that they will be ok and that the situation is just unfortunate.
JOAN GAVE ROSES TO | Charles K, Charles L, Chock, Dan, Gary, Gil, Gregg, Guy, Jonathan, Jordan, Keith, Kim, Pascal, and Mark
JOAN DIDN’T GIVE ROSES TO | Bob, Christopher, Jack, and Michael
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
HERE’S WHO WE THINK WILL GO TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Featured TV Show
BAD MONKEY | NATALIE MARTINEZ
We're always looking at what will be our next movie or show to watch whether we're taking a break between one project or another or are taking significant time off for a proper binge! Bad Monkey premiered on Aug 14th and is streaming on Apple TV+ with its season finale dropping on Oct 9th. This series is an adaptation of the Carl Hiassen's New York Times bestselling novel of the same name.
We follow former Miami Police Department office Andrew Yang (Vince Vaughn) as he becomes a health inspector in the Keys. When he stumbles upon a case due to a human arm being fished out by a tourist, he believes that if he can solve the murder, he will be able to go back to MPD!
He works alongside an interesting cast of characters which includes the coroner, Dr Rosa Campesino which is played by Natalie Martinez (Under the Dome, Kingdom, Ordinary Joe). We sat down with her to find out about the show and why she wanted to be involved in this comedy drama series!
ATHLEISURE MAG: What do you love about storytelling?
NATALIE MARTINEZ: I mean, everything! Storytelling goes on before our time I feel! It’s how traditions are passed through. It’s a great form of entertainment and it starts from the beginning. I have a 1 and a half month year old and he doesn’t even know how to speak, but he loves reading books and it really shows you that it is kind of in us and it’s just in our nature to love storytelling! Especially when you have an ensemble cast such as this with an amazing writing and creator with a book to adapt from, it just makes for a really good story!
AM: We love that!
What drew you to Bad Monkey and how did you prepare to play your character, Dr. Rosa?
NM: I got a call from Bill Lawrence (Ted Lasso, Shrinking, Scrubs) actually who asked me to be part of Bad Monkey and asked and telling me about the character. It’s crazy because the character and I have so much in common. I mean, she’s Cuban American, she’s born and raised in Miami as am I. Just having Bill Lawrence as the Creator, Executive Producer, and writer for the show as I am a huge fan of his. Seeing this ensemble cast with Vince Vaughn (Swingers, Anchorman franchise, Dodgeball: A True Underdog Story), Michelle Monaghan (Mission: Impossible franchise, True Detective, MaXXXine), Jodie Turner-Smith (Queen & Slim, Anne Boleyn, The Acolyte) as well – everyone is so talented and they bring so much to it that it was something that sounded like a really fun project and I love a murder mystery! I had never really done comedy before so to be able to go head-to-head with Vince Vaughn on a comedy – come on, how was I going to pass that up?
AM: 100%
What can you tell us about the character that you play as well as the show?
NM: I play Dr. Rosa Campesino, she is the coroner. When you have her in the script, she’s not fulfilled in her job being a coroner. She loves what she does and there is so much value to it and people are able to find closure and it helps solve cases. It’s a very important job to do, but it also weighs on you after awhile! The things that are coming through those doors can be a little taxing! So I think that she is in a point in her life where she doesn’t know what she wants and is a kind of a little stuck and then Andrew Yancy who is played by Vince Vaughn comes along with this arm that they found in the ocean. The case intrigues her, he intrigues her because he is this quirky big kind of personality. They both get what I would say is obsessed with this case. They want to figure it out and she finds this kind of perspective in life and a new energy that kind of gives her the motivation to find out what she wants to do.
AM: What do you hope that viewers will walk away with in watching this series?
NM: All I can hope for is when people walk away from this series is that they just had a good time! I think that that is one of the most beautiful things about storytelling and one of the beautiful things of creating these shows is that sometimes we just need an escape. We need a story to be able to sink our teeth into it and to dive in. This story gives you a hell of a ride, it’s so much fun, and you have twist and turns. You have a cliffhanger in every episode and then you get that satisfaction of the case at the end and you meet a lot of funny characters along the way!
PHOTOS COURTESY | Bad Monkey/Apple TV+
Read the AUG ISSUE #104 of Athleisure Mag and see BAD MONKEY | Natalie Martinez in mag.
Featured
CATCHING UP WITH ALYSIA REINER
It's always great to circle back to our faves and in this month's issue we sit down with Alysia Reiner who was our cover for our JUN ISSUE #18 in 2017 where we talked with her about Netflix's Orange is the New Black and we also chatted with her in our JUN ISSUE #78 in 2022 talking about Ms. Marvel ahead of the show dropping on Disney+ as well as becoming a volunteer fire fighter!
This month, we find out what she has been up to from joining the cast of Netflix's DIPLOMAT (which we loved the 1st season), to additional shows we can look out for, how she is staying in shape, traveling, and of course, sharing some of her must-haves with us in terms of sustainable style!
ATHLEISURE MAG: It's always fun catching up with you to find out what you were working on. Last time we talked, it was ahead of Ms. Marvel and you were in Shining Vale! Are there any projects coming up that you're able to share with us that we can see you in or keep an eye out for whether it's on the stage, in front of the camera or behind it?
ALYSIA REINER: I’m currently filming the Netflix show THE DIPLOMAT, season 2 comes out Oct 31st! I am also now filming a new independent film called OUR BODIES & OTHER SHAMES, and a film I did called GOING PLACES will be in theaters in the Fall. Also look for the short I made WE SHOULD EAT on the festival circuit!
AM: This year has definitely been interesting! We had an earthquake here in NY, an eclipse, some of us saw the Northern Lights, and we're only halfway through the summer. What have you been up to this summer?
AR: Its a wild world right?? I have been filming in London playing secret service (shhhhh), on fun adventures in Amsterdam and Paris, and relaxing and on duty as a volunteer fire fighter (yes really!) in Fire Island.
AM: You have always been one that enjoys a good workout! This summer, what have been some of your favorite studios that you have been working out at?
AR: I always love RUMBLE IN NYC, and tried RUMBLE in the UK which is a HIIT gym I loved! I also went to Camden Boxing in the UK. AARMY is my go to for cycle both in person and on-line when I am away - I LOVE AKIN so very much as a human and coach - he is magic - the perfect balance of pushing us all to greatness - but with KINDNESS and LOVE.
Here in Fire Island I also train and do BOOTCAMP with Jim - a former marine who kills us!
I just got the META QUEST for workouts with FITXR and cannot wait to try it! I hear such great things!
AM: Do you have any foods or drinks that you like to incorporate into your workouts whether it's for energy or recovery?
AR: YES YES YES! I love to make my own protein smoothies - I keep it very simple but delicious - people say it tastes like ice cream but super clean and sugar free!!!
I LOVE MY SODA STREAM and to add yummy/healthy drops to it - my favs right now are JING and PURE INVENTIONS - both sugar free, zero calories, no chemicals and lots of amazing health benefits from vitamins, electrolytes and adaptogenic mushrooms!
When I am out & about I love a GORGIE or COVE soda, both zero sugar, zero artificial junk and so yum.
MORTAL HYDRATION, CURE, as well as PURE BOOST are my favorite energy/electrolyte packs to throw in my purse or carry on bag for travel - all have yummy and fun flavors - again no crap and lots of health/hydration benefits!
I come from a family of diabetes, so I have to be super careful with sugar - My favorite protein bars are MISFITS and N!CKS - both super low sugar, high protein and taste like CANDY!! NIcks also makes THE BEST (healthy!!) ICE CREAM ON THE PLANET.
AM: What do you do in terms of stretching or relaxing your muscles post workout?
AR: The #1 thing I do is meditation - changes my life daily - so helps me not hold stress in my body. And here is a special discount link to MY ABSOLUTE FAVORITE MEDITATION APP - it is THE BEST !!! I also love YOGA WITH KASSANDRA (free on you tube!), and I try to roll on a roller every night before bed (and also use my red light face mask at the same time - multitasker)
AM: In the next few weeks, we have Fashion Week coming up and you're known for rocking sustainable brands. Are there 3 designers that we should have our eye out for?
AR: I am still mourning Mara Hoffman closing her doors - she is so incredible, a real game changer in Sustainable fashion. I love love love Gabriela Hearst, and I just found Lauren Altman Studio - all repurposed & up cycled and hand painted - I get more compliments on her dress than anything I have ever worn! Check out https://www.instagram.com/remakeourworld for more truth about sustainable fashion!!
CREDITS | PG 104 PHOTOGRAPHY Laurie Bailey MUA Nova Kaplan | PG 106 PHOTOGRAPHY Anthony Rhoades MUA Brian Dean HAIR Damian Monzillo |
Read the AUG ISSUE #104 of Athleisure Mag and see CATCHING UP WITH ALYSIA REINER in mag.
Featured
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
THE GOLDEN BACHELORETTE S1. E1. | WELCOME JOAN TO THE GOLDEN BACHELORETTE!
PHOTO CREDIT | Disney/Ricky Middlesworth
The series premier of The Golden Bachelorette is finally here and we’re excited for Joan Vassos to start her journey and to see where all the twists and turns will take her! We love that they open with her doing her makeup and seeing what her outfit will be accessorized with. It’s always fun catching these details and seeing how they all come together along with possible options that she could have worn as she gets ready in Malibu.
We get to hear her back story about her life with her husband, John. We see a number of images of her life with him alongside her family. You can tell that there was a lot of love there and then she shares how he was diagnosed with Pancreatic Cancer. She relates to all of us how her life shifted and although she is a mother and a grandmother, it’s time that she focuses on her life now. We liked watching Joan during Gerry Turner’s season of The Golden Bachelor and now she will take center stage and we hope that she has a great group of men that she can learn about.
Her car pulls up and of course, Jesse Palmer is there ready to navigate this experience with her. They both talk about how excited she is to be here as she thought that when she left the mansion, she would not be back.
We get to meet the men that are here for her and they have such great personalities! There’s a retired Naval Captain, a retired FDNY Captain, those who have worked in finance, beauty, and more. All of them are putting their best foot forward and as one man says, “it’s also like meeting my brothers.” The one thing that we really enjoyed about The Golden Bachelor is that for the most part the women were really connected with one another and really leaned on one another and even helped each other prep for dates! It will be interesting to see if that continues in this series as well - but so far, so good! We even see Mark, Kelsey’s dad and it’s great that he was in his own limo with his daughter.
She thanks them for coming and knows how it is to give up things in order to be there. She realizes that when she came last year, she was looking for love and felt deserving after her experience there. We love that Pascal snagged her first! Joan connects with a number of men and then Jesse arrives with the First Impression rose. We see her pick it up and walk past the groups of men to find Keith! She loves that he had a big personality, made her feel safe and even described a date that she would enjoy.
JOAN GAVE ROSES TO | Bob, Charles K, Charles L, Chock, Christopher, Dan, Gary, Gil, Gregg, Guy, Jack, Jonathan, Jordan, Keith, Kim, Pascal, Mark, and Michael.
JOAN DIDN’T GIVE ROSES TO | Bill, David, Ken, Pablo, RJ, and Thomas.
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
HERE’S WHO WE THINK WILL GO TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Featured TV Show