S1. E14. | ATHLEISURE KITCHEN WITH STEVE SCHWARTZ

On today's episode of Athleisure Kitchen, we sit down with Art of Tea's Founder and CEO, Steve Schwartz. Around the office, we have always enjoyed tea as it's a beverage that can be enjoyed hot, iced, alone, with an array of sweeteners and even mixed with the spirit of our choice. We wanted to delve more into tea culture to find out the origin of tea, how it should be consumed, stored and what the benefits are when drinking it. We talked with Steve about his company which is known for their 100s of options that they have available on their site, their hospitality partnerships with Wolfgang Puck, Aria, Caesars Palace and more. He talks with us about his background in Ayurveda, how he got into the industry, how he grew his company and the importance of our individual tea rituals wherever we are in the world.

Read the latest issue of Athleisure Mag.

BINGELY STREAMING

MILLION DOLLAR BEACH HOUSE

Netflix Originals

Netflix

We can't get enough of reality shows in general and when it comes to those that are focused on real estate, sign us up! When you're finished bingeing watching Selling Sunset, make sure that you check out Netflix's newest show that focuses on Nest Seeker International's agents as they sell homes in the Hamptons. As is the case with this formula, we'll be introduced to an array of personalities of realtors and brokers that are taking on a hot destination, watching how they do their business, how they stay ahead of the competition and how they work together as an agency as well as individually! In addition, we can transfer our wanderlust through them and be transported to new locales. Of course, we're definitely waiting to see what kinds of drama they will get into as well!

I MAY DESTROY YOU

HBO

HBO + HBO MAX

We meet Arabella Essiedu (Michaela Cole) and her friends in London living their best lives. Arabella is a Twitter star turned author working on writing her 2nd anticipated book while in the throws of procastination and serious writer's block, with her best friend Terry Pratchard (Weruche Opia) who is a struggling actor and her other best gay male friend Kwame (Paapa Essiedu). We follow Arabella as we focus on her finishing her book. She takes a trip to Italy and meets a man who calls her out on her vices, when she is back home, she opts to take another break to go out and is sexually assaulted; however, she spends the remainder of the season putting together the details, dealing with her stages of grief, what it means to be a victim and getting her power back.

In the midst of her focus on herself, she also learns how her interactions as well as being present with her friends shift as well. Ultimately, she realizes that after a year since the incident, she has to get her life together and she can't do it alone. This powerful and emotional series just completed so it's worth doing a proper binge.

EVEN THE RICH: THE HOUSE OF VERSACE

Wondery

Spotify + Wondery+

Even the Rich delves into some of the richest families, couples and systems and shows that although they have wealth, access and lives that are on another level, they also deal with the same issues of loss, betrayal and ambition. This season has included a number of stories that are covered within a few episodes from the Royal family, The Murdochs, Gettys, Beyoncé & Jay-Z and they are currently delving into The House of Versace. Within each story, there is a primary focus such as how Gianni's siblings Donatella and Santo's initial involvement within the the family business shifted over time - especially after his death.

This conversational pop culture podcast is hosted by Brooke Siffrinn and Aricia Skidmore- Williams and is filled with anecdotes, stories from and behind the headlines as well as their own insight into what took place.

Read the Aug Issue of Athleisure Mag #56 and see Bingely Streaming in mag,

S2. E7 | #TRIBEGOALS WITH 3 X TEAM USA SWIMMING GOLD MEDALIST RYAN MURPHY

On today's episode of #TRIBEGOALS, we had the honor of having 3 X Team USA Olympic Swimming Gold Medalist, Ryan Murphy as Athleisure Mag's 55th cover. Known as a decorated backstroke swimmer who also has a world record in the men's 100-meter backstroke, we talk with Ryan about how he got into the sport, transitioning his interest to going pro, his experiences at the 2016 Summer Games in Rio as well as being part of that riveting 4 x 100m medley. As Ryan looks forward to the Olympics in Tokyo that's slated for next year, we talk about how he trains and modifies his routines as we all navigate COVID-19, the importance of mental health and how he is approaching his goals. He also shares how he is focused on impacting the sport of swimming whether as a competitor or simply enjoying water activities. He also talks about how he gives back to others and how this changemaker has been inspired by others.

Read the latest issue of Athleisure Mag.

S2. E6. | #TRIBEGOALS WITH 4 X NBA CHAMPION, ENTREPRENEUR & PHILANTHROPIST JOHN SALLEY

On today's episode of #TRIBEGOALS, we catch up with 4 X NBA Champion, John Salley. Avid listeners know that we spoke with him last season on this podcast show and always enjoy when we have the chance to get his thoughts. He talks about gifting for dads and grads, his appearance and commentary on ESPN's The Last Dance and words of advice as we navigate what is going on at this time.

Read the latest issue of Athleisure Mag.

S1. E13. | ATHLEISURE KITCHEN WITH GABY DALKIN

On today’s episode of Athleisure Kitchen we talk with cookbook author, founder of What’s Gaby Cooking culinary creator, and who has created a line of seasonings, sauces and cocktail mixers that you can purchase at Williams Sonoma for a number of years – Gaby Dalkin. We talk about how she created her culinary universe, her focus of California Girl Living, being inspired through travel and lifestyle as she approaches creating her dishes. We also talk about her popular site and how she grew it as well as it concepts and her newest cookbook that’s out now – Eat What You Want. She even tells us how we can enhance our movie nights in with her dishes as we all do our part to flatten the curve!

Read the latest issue of Athleisure Mag.

BINGELY STREAMING

SELLING SUNSET

Netflix

Netflix Originals

Much like wanderlust, we have a thing for watching people sell homes and the teams that work together (sometimes they work against one another). As we continue to stay at home, we're all looking for shows to watch. Selling Sunset takes us to LA and surrounding communities as this small but successful real estate firm makes their sales goals, increases their sales and takes on new opportunities.

We also see how they are managing their personal lives and even pushing themselves in terms of what it means to be in the real estate industry. The cast keeps your attention as well as the eyedropping homes that they share throughout the season. If you've yet to catch the first season, start there and continue onto the second season which launched last month.

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IT WAS SIMPLE: THE BETTY BRODERICK MURDERS

LA Times

Spotify

We enjoy True Crime and if you enjoyed Dirty John, a podcast created by LA Times in partnership with Wondery as well as its TV series of the same name that aired on BRAVO, you will enjoy It Was Simple The Betty Broderick Murders which was also created by the LA Times. It follows the love story and ultimately gruesome and tragic end to Betty and Dan Broderick. This podcast shares the facts behind this murder which you can also see in Dirty John: Betty The Betty Broderick Story which is currently airing on the USA Network. If you need more of a fix, you can also listen to LA Time's 3 episode Dirty John: Betty podcast.

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LOOKING FOR LATOYA THE PODCAST

HBO

Spotify

If you enjoyed the 4th season of HBO's Insecure, you know that everyone on the show kept talking about or watching Looking for Latoya. Viewers saw a number of scenes about this True Crime show. Although we didn't find out what happened to Latoya, after the season ended, they dropped a mini podcast that you can catch on your preferred platforms.

We learn more about the host of the show, how she became affiliated with this case and we do learn about what happened to Latoya. With only 3 episodes, it's worth listening for a few chuckles. We're hoping that they do more of these show in show concepts in future seasons of Insecure as a number of celebs (as seen in the show) lend their voices to this podcast.

Read the June Issue of #54 of Athleisure Mag and see Bingely Streaming in mag.

S2. E5. | #TRIBEGOALS WITH NBA CHAMPION, ENTREPRENEUR, PHILANTHROPIST, CANNABIS EDUCATOR & SOCIAL JUSTICE ACTIVIST MATT BARNES

On today's episode of #TRIBEGOALS, we talk with Athleisure Mag's June cover for issue #54 veteran NBA Champion Matt Barnes who played 14 seasons in the league. His ability to bring his energy and focus to the court was seen on a number of teams from the LA Lakers, Golden State Warriors and the Sacramento Kings just to name a few. His unapologetic honesty and loyalty to himself as well as who he works with shined through on the court and continues to be seen through his philanthropy, his skincare brand HUE For Every Man, the cannabis industry, as well as his focus on social justice. With the confluence of COVID-19 and the movement of #BlackLivesMatter, he continues to be at the forefront of ensuring that voices are heard and that people understand the importance of voting at the local, state and national level for changes to be made. He has lent his voice to rallies in his hometown of Sacramento for George Floyd as well as Stephon Clark. We talk about this as well as his successful podcast All the Smoke on SHOWTIME, his enterprises and the upcoming NBA season and playoffs and the importance of sports as we navigate challenging times.

Read the latest issue of Athleisure Mag.

THAT CALIFORNIA GIRL LIFE WITH GABY DALKIN

Food has always been a great way to bring people together, explore cultures and even to give insight into who you are and your creativity. This month, we talk with cookbook author, founder of What’s Gaby Cooking culinary creator, and who has created a line of seasonings, sauces and cocktail mixers that you can purchase at Williams Sonoma for a number of years – Gaby Dalkin. She shares how she created her culinary universe, her focus of California Girl Living, being inspired through travel and lifestyle as she approaches creating her dishes. We also talk about her popular site and how she grew it as well as her newest cookbook that’s out now, What's Gaby Cooking, Eat What You Want. She even tells us how we can enhance our movie nights in with her dishes as we all do our part to flatten the curve!

ATHLEISURE MAG: When did you fall in love with food and realize that you wanted to work in the industry?

GABY DALKIN: So I fell in love with food really when I was in high school. I used to come home from school everyday and watch the Food Network and I just loved watching them cook. It was mesmerizing to me. I would watch it everyday for a couple of hours when I would do my homework. Then when I got to college, I started cooking for my tennis team. I played tennis in college and I met my husband, he was my boyfriend at the time. He was on the men’s team and I would cook for everyone – we have both not picked up our rackets in years. I would cook for the men’s and women’s teams right before matches. I loved getting people around the table. It brought me so much joy for me to be able to feed them and just watch the conversation happen when you bring people to a table and include food.

After college, I got a job in the fashion and marketing/PR industry for a couple of months. The whole company folded and then instead of getting another job, I decided to go to culinary school – just for fun. I had no intention of going into the culinary world fulltime. I ended up loving it and falling in love with food. I got a job as a private chef and I started my blog and it just snowballed and that was a little over 10 years ago.

AM: That’s a great story and one of the things that we enjoyed reading about you is that you’re all about the California Girl Life. We’re based in NY and we wanted to know how you define the California Girl Life?

GD: To me, the California Girl Life is not about being in California. It’s more the state of mind as opposed to an actual place. I think it’s all about living your life in balance, being your own sunshine and making sure you’re happy and all of that. I think that that is what my definition of California is. I can have a beautiful salad with all of these incredible vegetables and I can also indulge in pizza, pasta and cookies – that’s the balance part of it. I mean, we’re very fortunate in California to have incredible weather most of the year. Whether or not, you can experience that or not, I think that we can all bring a bit of sunshine into our kitchens via food.

AM: Would you define that as your style of cooking or since you went to culinary school, do you have a specific way that you like to cook?

GD: I would say that I am very California focused, but I would say that I was trained in French cuisine, but I wouldn’t say or even qualify myself to say that I am a French trained chef. I like to say that the way I cook is very carefree, I like to do simple ingredients – I would say that I am a Mediterranean style cook and that really resonates with California. I also grew up in Tucson, Arizona so there is definitely some South West and Mexican influence in my food.

AM: We can definitely see that. You are a recipe developer. What does that mean and what does it involve?

GD: A recipe developer is someone who has an idea and takes it from an idea to a finished recipe. Normally, it takes anywhere from 3-6 tries to get a recipe perfect before it gets up on my website or one of my cookbooks. For me, it’s important for me to stay continuously inspired. Pre COVID-19, it came from traveling and being able to eat at restaurants and all of that kind of stuff. Now, I’m finding inspiration from my CSA (Community Supported Agriculture) Boxes and things that I’m doing because before, I had access to Farmer’s Markets and now I get these things delivered once a week and I’m like, “what do I do with this and this?” It’s creating so many ideas because I’m being forced to cook with things that I normally would not get on my home. It’s been cool to recipe develop during this period of time when things have been more limited.

AM: Can you tell us more about the website, What’s Gaby Cooking?

GD: What’s Gaby Cooking is my website that I started back in 2009. It was originally a blog that I was able to put up things that I was cooking in culinary school and beyond on it. It has now been turned into more of a hub that houses all the What’s Gaby Cooking things. So we have recipes on there, meal plans on there, we feature companies, we do travel guides, menu planning for Memorial Day or Mother’s Day, our podcast is on there now and we just recently launched a culinary school on there as well.

AM: Which is awesome.

GD: I’m basically reliving my culinary days and turning it into videos so that people can get the same education I got A. for free and B. done in quick snippet videos. While everyone is cooking more at home right now, you have access to some cool how to videos.

AM: When we looked at it, we loved seeing how you had all the different ways that you could make eggs because there are some that you know how to do, but then there are others that are a bit more challenging and it was cool to see the one on poached eggs. It’s great how easily bite sized that it is where you can just start from there, do it and then you just roll into other videos. Couldn’t agree more that especially during this time, you may not have cooked a lot but you find yourself doing it a lot more now and you’re looking for fun places that you can kind of make it fun for yourself to do it. Especially since we’re all at home!

GD: I think it’s important to make things accessible. Yes cooking can be complicated, but at its core, it’s not. I’m enjoying being able to dispel some people’s fears around cooking while doing culinary school.

AM: Your husband works with you as well, how is that in your coupleship? As our co-founders are a couple, it’s interesting to see all the roles and those that spill over work between them as well as finding that balance with them.

GD: Thomas came on fulltime about a year ago. The first couple of weeks were rocky because we were so used to – I mean I have a team that helps me but I wasn’t used to having someone in my space every day. It was really interesting getting Thomas and I into a groove. Now a month in, we’ve been smooth sailing. He runs the whole production, tech and design side – he does all the video editing, the website design – all that and creating all the graphics and things. I do all of the recipes and camera facing work. He’s also been apart of What’s Gaby Cooking from the beginning. He wasn’t getting paid as he had an other job, but he knows my business inside and out. It’s hard to find someone who cares about the company as much as I do. So, it’s really cool to have him involved full time now and to have someone who is as equally invested in it every waking moment of every day.

AM: You have so many aspects to your business. What was the moment that you realized that you wanted to include a cookbook within your ecosystem? We were fans of Absolutely Avocados – we’re a fan of the fruit. What was the process like when you decided that you were going to do your first cookbook and how long do you spend doing your cookbooks?

GD: When you write a cookbook, it normally takes you 2-2.5 years start to finish. But when I did my first cookbook which was 8 years ago, I had no idea what I was doing and I walked into it very blind and it was an incredible learning experience for me. I LOVED Absolutely Avocados. It was my first child if you will. I’m very proud of it, but it also came with so many lessons about what kind of person I wanted as my agent, my editor, how I was going to be pushed and did I need someone to be my best friend who would hold my hand the entire time or did I need someone that would push me to make it an incredible book and to make it even better.

From my first book to my second and third book, I actually switched both agents and publishers. What I learned was, I can have both. My editor now, is someone who is going to push me to be a better writer, a better thinker and all of these things. She has now turned into a friend, but at first I was just looking for a friend. I wasn’t looking for anyone to push me because I thought that I was doing it so well to begin with. But we all need to be pushed and I think it’s important to have someone that keeps me accountable. I’m lucky that I have thatwith this team. But the first book, was a really great learning lesson for me.

AM: You just released your third book, What’s Gaby Cooking, Eat What You Want. It has such a great conversational tone as well as pictures. What inspired you to creating this particular book?

GD: Thank you! I get asked all the time, “Yeah you post all of these pizzas, pastas, cookies and salads. But what do you really eat Gaby?” I was like, “this is what I really eat.” I just wanted to really drive the home that you could do it all, you could do it in balance and you really have a great life. I think in today’s world, there is a lot of noise in food. You’re not supposed to have bananas in your smoothie and all of these things that aren’t necessarily true and it’s because of the diet industry that is rebranding as part wellness industry basically. I wanted people to get rid of the noise. Food makes you happy. It’s supposed to nourish your body, make you happy and bring people around your table. I wanted to create a book that was going to celebrate all of that.

AM: To have the section on the sauces, the splurge foods, you have the foods that are definitely the healthy ones – having the balance and destigmatizing it as opposed to saying what should and shouldn’t be really rang true to when we created Athleisure Mag. We wanted to present the options and allow people to decide if they wanted to do something in the manner that works for them. To have it in a succinct and awesomely packaged way, it made us want to make a number of the recipes because there are so many fun things that are in there. The flow and the way that it is broken out is conversational which makes it super approachable which is exactly on point with your brand.

GD: Thank you! That’s exactly what I wanted people to feel when they are reading it. I wanted them to feel like they were in my kitchen with me and they were just hanging out with their friends. I hope that everyone else feels that way as well.

AM: With all of us staying in. We have been doing movie nights 3-4 times a week. We have our projector that goes up, we have our snacks and things together. What are 3 dishes in your book that we should be making when we do our movie nights?

GD: Definitely the Parmesan Pizza Popcorn. It is made for movie night. I would say the brownies in the back – The Caramel Marshmallow, Chocolate Chunk Brownies – it’s a very nice decadent treat to watch a movie to. And then, while it’s not exactly good food to eat on your couch as they’re a little messy. The Chipotle Wings in the appetizer section are such a gamechanger. They’re so good and they’re not – punch you in the face spicy, they’re smokey and they leave you with a nice heat. I think that that is really fun also.

AM: That sounds amazing. Are you already making plans for your next cookbook and what it is going to be?

GD: Oh my gosh, yes! I just talked to my team the other day and they said, “so what’s book number 4?” I was like, “I don’t know.” Give me a few months to think about it. I would love to continue to do cookbooks. It’s so much fun to see people use them in their kitchens, tagging me in their recipes, hearing how food is effecting their lives and making them better. Right now with the quarantine and people being home with their children and homeschooling them, so many moms have been messaging me and saying that they are using my book as a textbook to teach their kids fractions, how to read and colors. I think that that is just the coolest thing and I never would have thought of that and I think it’s just really cool.

AM: That’s huge! You’re really synced into your social media! You were just talking about how people let you know how they are using your books and recipes. It’s awesome to hear that as busy as you are with so many things going on that you’re able to stay engaged with them.

GD: It’s my favorite part of my job! One of my favorite things to do it to talk to my whole audience they’re my family and friends. I have had the opportunity to meet some of these people on book tours and hosted events. I’m with them every day in my kitchens so it’s so much fun to be able to communicate with them via Instagram, Twitter or the blog. I can answer their questions, hear their stories – hands down one of the favorite parts of my job.

AM: With your new podcast, What’s Gaby Cooking… In Quarantine, it focuses on the quarantine and different dishes that you can make, how do you decide what dishes are going to go on the podcast?

GD: So the podcast is all user generated content. So I have a hotline. Remember back in the day when there was, 1-800-Jenny-Craig from back in the day?

AM: YES!

GD: I have one of those numbers now and so people call in and ask questions based on quarantine. How do I cook x y z in my pantry, how do I clean this and how do I this? It’s been so cool to listen to everyone’s voicemails and then to listen for things that are fairly common themes across everyone’s questions and to answer those on the podcast. It’s helping people to get even more comfortable in the kitchen. We just started having guests! My mom was my first guest and we talked about food noise, food shaming, raising children in today’s world and how we shouldn’t pay attention to the crazy food noise as well as how she did that she she was raising me and my sister. It’s going to be cool to see everyone’s response to that.

AM: Looking at Williams-Sonoma, how did that partnership come about and what is it like to create all of these amazing seasonings with them and what’s it like working with them?

GD: Williams-Sonoma came about a few years ago back in 2016. I had decided that the next iteration of What’s Gaby Cooking would be for people to have something tangible that they could use in their kitchens that felt like I was there with them. I knew that they were cooking the recipes and they were watching us on YouTube and all of that kind of stuff. I wanted them to have something that they could literally put in their recipes. I cold called a number of companies and told them my idea. Everyone that you can imagine that sells food products, and a couple of them wrote me and asked me to fly to their headquarters to take a meeting. Williams-Sonoma did not call me back right away, but I knew people there and I knew that everything that they’re about made sense for my brand. I went ahead and went to the meetings for the brands that reached out – they said, let’s get this rolling. I felt that it just wasn’t right yet. 24 hours later, the head food buyer of Williams- Sonoma emailed me and asked me to come up to San Francisco and to cook for the whole team and tell them my story. So, I dropped everything that I was doing and I hopped on a plane, flew up there a couple of days later, cooked for everyone, told them my story and we talked about my social, my website and culinary school.

I didn’t know this at the time, but salsa was not their best SKU. So they said, “let’s try a line of salsas.” I was like, “ok cool.” I’m from Arizona, I love salsa – let’s do it. We crushed it. We developed 3 salsas that came out that were also able to be used as multiuse sauces as well. It did so well and outperformed all their salsas. I think that that was their way of testing me. From there, we expanded into seasonings, oil, perishable products and cocktail mixes. It’s been such an incredible partnerships for the last few years and I feel incredible lucky to work with people that have become like family and friends to me. To be part of a company that has such strong messaging and goals – I feel fortunate to be apart of the WS Fam!

AM: So each season, do you have a particular focus on foods that you want to attack and then create those items that would go under that particular assortment?

GD: They do that for the catalog. A couple of years ago, they did a Mexico vibe and that’s when the salsas went into it. Now, they do have priorities like brunch was a focus for them this spring and we introduced our cocktail mixed with that as well as the All Things Eggs Seasonings. That plays into it. But at this point, they know that I know what will resonate with my audience. So we have collaborative brainstorm seasons where I say, “I think that we need to do this or we need to do that.” Then, we can make that happen.

AM: What in the culinary world have you yet to do, but want to embrace that and bring it into your empire – or even outside of it as you are a lifestyle brand?

GD: Interesting question. I haven’t done any travel to Asia and I’m dying to explore the different cultures and food – everything. I want to cook with people for a month or two when we’re able to travel again and to learn all about that. I would love to learn from someone that is an expert or multiple experts and then bring that back to share that knowledge. We have dabbled in it at What’s Gaby Cooking but I really would love to immerse myself in something like that. That is high on my priority list in terms of growing the brand. But it changes so much. What’s Gaby Cooking Culinary School came about because so many people were messaging me on how to prep vegetables. It wasn’t something that we thought about doing until we were like, we should start this. Being a small company and being nimble is so important because you’re able to pivot and adapt to make changes really quickly. Who knows? Whatever we do when we’re over with COVID – it will be interesting to see how we change our business to accommodate that.

AM: What are 3 items that you always have in your fridge?

GD: I always have mozzarella in the fridge, I have fresh tortillas and salsa. I think those are things that I can’t live without.

AM: With someone that is so busy and now with having a number of the issues that we have all dealt with regarding COVID and staying at home. How are you taking time for yourself as well as your husband to taking down the noise and still being able to do the self-care that you need to be a calm and normal person?

GD: It’s really interesting. I do struggle with this and I am attached to my phone for most of the day. When we wind down at night, I leave my phone in the kitchen plugged in and I don’t take it with me to bed because I don’t want to be responding to DM’s until 11pm which I could easily be doing. I try not to. So that’s been helpful. We have been going out for walks every night after dinner - again without my phone to decompress from the day. That’s also been helpful. We also have been using FaceTime and Zoom dates with all of our friends. Honestly, we have talked to and seen them more now then we did before COVID. Because, they all live in different parts of the country. Some of our best friends in Portland, we FaceTime with them and their little daughter, multiple times a week which we didn’t do before all of this and it’s been so fun to be able to hang with them because we wouldn’t have been able to see them in person anyways because they live in a different state. It’s been nice to do that and to pay attention to the conversation rather than what’s going on around us.

IG @WhatsGabyCookin

PHOTO CREDIT | Matt Armendariz

Read the May Issue of Athleisure Mag and see That California Girl Life with Gaby Dalkin in mag.

S1. E12. | BUNGALOW SK WITH DAYA VAIDYA

On today's episode of Bungalow SK, we talk to Daya Vaidya who returns for the 6th season of Amazon Prime's Bosch as the Chief of Staff to the Mayor of Los Angeles, Jen Kowski. We find out more about the upcoming season as well as chat about the 7th and final season as they were recently renewed. In addition to her work in front of the camera, we talk about her work behind it and how she has worked with her husband on a number of projects. We also talk about how Hollywood continues to change as we look at the diversity within inclusivity for women and POC. 

TO THE BEACH WITH APRIL ROSS

Back in 2016, we interviewed 2 X Team USA Beach Volleyball Olympic Medalist April Ross after her Bronze win at the Olympic Games in Rio. Flash forward to this month's cover, we caught up with April Ross to talk about indoor vs beach volleyball, the AVP Tour and the upcoming Olympic Games in Tokyo that are slated to take place next year. We also talk about April joining the KT Tape team and how she uses her social platform to inspire and motivate her followers to stay motivated in their health and fitness journey.

ATHLEISURE MAG: When was the moment that you realized that you wanted to transition from an indoor volleyball player to a beach volleyball player?

APRIL ROSS: There was no specific moment, it was kind of a process and I had kind of given up indoor and just fell out of love with it. My big thing is that I just want to be able to enjoy my journey always. I just wasn’t enjoying my indoor journey. My teammate from USC was playing on the beach and asked me to play in some qualifying events on the beach with her to just help her out. I went out there and we didn’t do very well and I wasn’t very good, but I just fell in love with the sport of beach volleyball. I stuck with it and played it for a while, struggled for a while and I finally broke through and started to have some success and then you know, I just kept riding that wave.

AM: In your opinion, what is the biggest difference between indoor vs. beach volleyball?

AR: There are two biggest differences for me – obviously the surface, it is so ridiculously hard to move and jump in the sand – that just creates a totally different challenge in beach volleyball than when you are playing indoor volleyball. The other big difference is that you touch the ball every single play. You are involved in every single play. You can go through an entire rally during indoor and not touch the ball once. On the sand, when you want a point, you have to touch the ball. I feel like there is a lot more accountability on each player in beach.

AM: Last summer, we attended the AVP NYC Open which was a lot of fun. Obviously, you and Alix Klineman won and typically, right now you would be in the thick of the AVP schedule. How have you been spending your time since you’re not doing that at the moment?

AR: Life looks a little different right now. I’m at home pretty much all day. I’m working on some home improvement stuff that I have never had time for. That’s actually really nice. I checked out a big amount of gym equipment from the USA Volleyball Gym and I cleaned out my garage which has been full of storage stuff for the last 10 years. I created a home gym and I am able to get my full lift in there which is about 2 and a half hours. I’m going to Home Depot today to get supplies to make a wooden squat rack. Because I do a little bit of woodworking too and I am getting back into the hobby now that I have some time to explore that so I thought putting my time into making a wooden squat rack would be great. I looked at some designs online that I want to try. Working out, visioning, I’m doing a lot reading and a lot of reflectioning as well as journaling. I’ve been doing a lot of Zoom calls. I mean, everyone is doing the Zoom calls.

AM: For sure. Obviously, with the Olympics being pushed back to next year, what does this next period look like for you especially in regards to training and getting prepared for that?

AR: That’s a constant discussion with my team. We’re trying to grasp onto something in the near future that we can train for and that’s proving hard to do obviously. So, we’re kind of waiting and seeing the government guidelines are when we can get back out on the beach. We want to take advantage of this time, but it’s really hard if we can’t get out on the sand. We can do so much off of the sand, but you have to be able to practice. We’re trying to see how we can have a training camp and if we can do it safely if there is a private court somewhere and we take the proper precautions, maybe in June at some point we can get on the sand and do 3 – 4 weeks of training camp. If there is still nothing on the schedule, maybe we can take a week off. I mean, it’s tough. I’ve never ever had to do anything like this.

AM: It’s a day-by-day thing.

AR: Right, it’s literally a day-by-day thing. It’s a constant brainstorm and getting creative and with each new piece of information, it changes so we’re trying to be really go with the flow!

AM: The weekend of May 22nd, I love that you have partnered with KT Tape to do an Instagram Live event where we can train like an Olympian, actually work out with you and get off of our butts to get a good workout in. Why is this so important for you to participate in this?

AR: I’m really excited for this KT Tape Instagram Live workout. Because I’m not playing and I can’t really interact with fans to encourage and motivate people through my competitions and stuff, I love doing this and engaging people and helping them while they’re at home. Maybe I am creating a little bit motivation or making it a little bit easier for people to have access and information on how to work out and to stay healthy during this time – as well as how to do it while you’re staying at home. I feel like I’m still of service in some way and I just really like to have some kind of positive influence on whoever decides to follow me on social media. I don’t want it to just be “look at me – look at what I’m doing.” I want to give back and I want to help people accomplish their goals and to stay healthy.

AM: You just joined KT Tape earlier this year. What is it about the brand that is such a great synergy with you and how you operate?

AR: I think KT Tape is essential to being an athlete, to staying healthy in general especially in this time. I don’t have a lot of access to physical therapy and therapists. That’s essential to my program and to staying healthy as I have these aches and pains. Because I have KT Tape, I’m able to use that to support my joints and my muscles. All of last season, it was huge as it was for qualifications. I strained my quad early on in the season and it was kind of a big factor and without being able to use KT Tape and tape it all summer, I think I would have been in so much more pain. I had to tape it through World Championships and all through our biggest tournament. Throughout my whole career, I have leaned on my ability to tape myself and literally keep myself together – so it’s a natural fit. As I get older, I need it more and more.

AM: What kinds of workouts will you be including for your Instagram Live with KT Tape?

AR: Well it’s going to be a shoulder stabilization and strengthening workout. I’m trying to think of things that maybe people have not hit so far and that there aren’t a lot of information on. I think that a lot of us are probably on the couch a good amount hunched over and we’re sitting on the computer a lot with Zoom calls. To try and rectify our posture a little bit, I’m going to touch on that stuff.

AM: Who have been 3 people that have inspired you in your career whether you know them personally, follow them online etc? We like asking our changemakers this question as it’s a key one for our podcast #TRIBEGOALS.

AR: Oh wow! People that have inspired me – I would say that one person who has really helped me get through this time is Glennon Doyle. I’m reading her book and she does little Instagram TV videos daily. I love following her. I have recently been inspired by Megan Rapinoe and how vocal she has been for everything, that is amazing. Then, Dr. Michael Gervais – he is a sports psychologist. I was on a panel for Victoria Garrick, she played at USC and is kind of a mental health advocate. She has me, another athlete and Dr. Gervais on to speak to her and her following. Just listening to him, he gave me a lot of ideas that I could be doing in this time to kind of just get my vision right, my mission, my life philosophies etc. so that when we get out of this, I’m all in alignment – spiritually. He’s definitely someone that has influenced me as well.

IG @AprilRossBeach

PHOTOGRAPHY CREDITS | PG 16 - 21 + 29 Rich Graessle/Icon Sportswire | PG 22 - 27 + 30 KT Tape - Editorial Design by Athleisure Mag |

Hear 2 X Team USA Olympic Beach Volleyball Medalist, April Ross on our show, #TRIBEGOALS - which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the May issue of Athleisure Mag and see To the Beach with April Ross in mag.

LET THE GAMES BEGIN WITH BROOKE ENCE

We had a great time chatting with International CrossFit Star and actress, Brooke Ence who took her love of dance, fitness and being a natural athlete to another level. She shared the road to the CrossFit Games. We have enjoyed watching her in Wonder Woman as well as Justice League as well as in her new show where she plays a Resident Tagger in FOX's Ultimate Tag which takes the game to another level with an array of courses. She talks about her journey, the importance of timing, sacrifice and being ina team of people that are focused on her success. We also talk about her new app that she recently launched that allows us to stay fit and embrace a community that supports the efforts that she believes in.

ATHLEISURE MAG: We know you have a dance background and that you have been in the fitness industry for some time, when did you know that you wanted to work in this industry?

BROOKE ENCE: I never really knew that I wanted to be in fitness. As far as in dance and performance, since I was like 3. I really found CrossFit in preparation for an audition that I had for a show in Las Vegas called Le Rêve which is a Cirque du Soleil show. It really started as me training in CrossFit to compete against an individual athlete in 2013. I was doing it before hand while still going to school. I was a fulltime Dance Major at the University of Utah. I was one of stronger girls in the gym, I was on the team and I didn’t decide that I wanted to compete and do it as an individual until 2013 CrossFit Games when I was spectating. I didn’t expect other opportunities that came across and happened. The opportunities that came were byproducts of what I was doing. Now everything that I do, health, fitness, performance, dance, training, competing or just to have a voice and influence on people to live a happier and healthier life, I know that this is where I’m definitely meant to be. I still like to do other things like dabbling in movies and films.

AM: What is it about CrossFit that you enjoy? We know of a number of our followers and listeners that started it a few months ago and they’re just obsessed with it. Can you tell us what CrossFit is and what is it that people embrace about it?

BE: CrossFit as a sport is very different then CrossFit as a training methodology. The goal for training is to keep you doing the things that you love. You use it as a means to get better at doing other things that you do a sport or an activity. Beyond that, it’s about keeping people functional as long as they are living. Keeping them to do a series of basic functions and tasks so that they feel that they can do better and to be able to do things for yourself. It’s just about living a happy, healthy lifestyle that you can maintain forever.

As we get older, some things will be different, but the biggest goal is to keep you in whatever time that you’re on in your life journey as healthy as possible. I think that what people are really drawn to – people who come from an athletic background or played sports, at a certain age, if a professional athletic career wasn’t in the books for you, it’s a great opportunity for people to kind of do this and it feels satisfying to give them another chance to be really good at something competitive for that want and that drive. A lot of people maybe never were as they didn’t play sports and weren’t on team sports or anything competitive like that. It transfers over to how you work in your family, your business and it’s a community.

When it comes to fitness, when you’re thinking of truly having a better lifestyle, that’s how we create health and fitness longevity. You have to adjust your lifestyle. Being able to connect to a community where everyone is doing the same thing, you have these things that you can really connect with and relate to. It feels so amazing when you are able to do something that you have never done before and it becomes very addicting. It’s the opportunity and experience to become better, accomplish goals and to see yourself do things that you couldn’t do before. It's very motivating and you see yourself getting better. When you have a group of people doing it with you, you have the better chance of sticking with it longterm and making the lifestyle changes.

AM: What is involved? We’re definitely excited to hear from a World CrossFit Champion on what that is!

BE: Right! Just to clarify, I didn’t win the CrossFit Games, but I was the Champion of the California Regional and in my Rookie appearance, I took 2 first place finishes and I finished 14 in the world! When you want to get better at anything. You have to be willing to sacrifice, time, how bad you want it and when do you want it. Fitness isn’t free and the work that you’re going to put it in it is what you are going to get out of it. People are in training mode - they’re in that schedule all the time. It becomes like the most important thing. Everyone that is part of their team, everyone is thinking about that person’s training. You have to be super consistent. You’re training has to be really balanced. Your coach whether they are at your CrossFit gym or someone that is just for you. It’s this big road map that you have to think about in terms of looking at the big picture. You can’t take a week, it’s months and years of being really consistent. The better you get, the stronger you get, the harder it is for you to have adaptations and the longer it takes for you to get stronger – it takes time. The only way to do that and to reach those goals and get better is that you have to constantly push the limit so that your body can adapt to what you’re doing. It’s a full time job!

AM: In addition to that, you crossed over to Hollywood by being in Wonder Woman and Justice League. We enjoyed both of those movies. How is that to go into this part of your career and how did it take place?

BE: I always wanted to be in a movie growing up. I really wanted to be on Broadway! I spent most of my time doing dancing, singing and doing musical theater. Musical theater is much more theatrical. It was crazy to me to get a call out of the blue to read for a movie and I was just focused on my training in 2015 when they called me. I was on my way to the CrossFit Games and I almost turned it down!

AM: Wait what – it’s Wonder Woman, we love that movie.

BE: I found out that when they called me and I got the part, I thought it was cool and a great opportunity. I thought that we would be filming in Hollywood so I could continue to train in the gyms down there so I could keep up my schedule. I was worried that I would do this and what if I didn’t make it back to the CrossFit Games and it disrupts my training so much that I would let them down.

AM: Now on May 20th, you will be one of the Resident Taggers in FOX’s new show, Ultimate Tag which is hosted by NFL brother’s JJ, TJ and Derek Watt. Can you tell us more about this show and why you wanted to be apart of it?

BE: It is Ultimate Tag! It is the adult athlete version of a flag football version of tag and awesome. It’s high intensity, really fun – like most games we played as kids. You get beat up! I got beat up! I didn't know anything know anything beyond that when they called me. I was brought in extremely last minute. BE: It’s a brand new show and I wanted to try something new, do something exciting and be around people where we would have a really positive experience. It’s so much more than what you think it would be and I think that they have done a really good job in showcasing that in the way that it is filmed too. Fingers crossed that they have a second season and that they can get even better at being able to show the best way that an audience and the people at home can experience this! You’ll feel the intensity on the floor.

AM: As a Resident Tagger, will you be on the show every season?

BE: No so, we have a pretty big tagger team. Not every tagger plays every game. We sub taggers in and out. You don’t want one tagger being out there and taking too much time taking out one person. It’s so intense out there as you’re going from 0-100 that we play our teams the smartest way possible. We think about the strengths of the taggers to put the best person in based on their abilities.

AM: You must have been really tiring after filming each episode with so much energy and physicality going into it!

BE: For me, the other taggers were there when I went down to try out. They had been there. Fun Fact: Every time we played, it was my first time seeing the game and doing it! Every time I was like wow – it was my first time seeing the game and doing it! Every time I was like wow – my nerves were very high and coming from a very athletic background and playing a lot of sports growing up, even with CrossFit and the practice of adapting to things and learning on the fly and learning quickly. That helped me.

AM: That is insane! Many of us during this time have figured out how we can continue to keep our workouts going. What are some tips that you have that we can share that people should think about in terms of their fitness as well as items they can buy to aid their fitness goals?

BE: Of course, I’m going to just plug myself as I 100% stand behind this program – it’s called Naked Training App. We launched 2 at home programs. One is with body weight and one is with dumbbells. If you need some kind of equipment at your house, I would say that a couple pairs of dumbbells is great. We have all the videos to show you how to do things. What’s cool with what you’re trying to do when you’re working out, it’s so much easier when someone is there to show you what to do. It’s like, “what am I doing – oh that? Ok let me do that.” Not only do that, but my team creates the road map because we know we’re all here to get fit and strong. Our team does the work of programming it for you with the big picture in mind If you want to get fitter, stronger etc you do have to adapt with the times and your circumstances and to be realistic about it. You have to do more then just something. If you’re looking for minimal equipment and the goal in mind when programming is to get you closer to being a stronger, healthier more fit person – while the programmer understands where we are in our situation right now, you have a better chance of sticking to your goal while not sacrificing too much as we can’t really leave our house too much!

AM: For the Naked Training App, do you have nutrition in there as well as a sense of community?

BE: We do have nutrition. We have a Facebook Group. We have an ebook available to get you started and we do talk about nutrition through our Facebook Live and we're in the process of launching our own nutrition along with coaching. It will become much more than just hearing this information to get started – but then it would be in the person’s hands and a lot more 1-on-1 coaching and following. We didn't want to run too fast into nutrition without having the team behind it.

IG @BrookeEnce

PHOTOGRAPHY CREDITS | PG 121 + 126 Brooke Ence | PG 118 + 127 FOX | 122 Michael Becker/FOX |

Read the May Issue of Athleisure

Hear from CrossFit Star and FOX's Ultimate Tag Brooke Ence on our show, Bungalow SK - which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the May Issue of Athleisure Mag and see Let the Games Begin with Brooke Ence in mag.

S1. E11. | BUNGALOW SK WITH SENIESA ESTRADA

On today's episode of Bungalow SK, we catch up with Seniesa "Superbad" Estrada, who is a WBA 18-0 flyweight boxing titleholder (you can also read her interview in Athleisure Mag's May Issue, #53). We talk about how she fell in love with the sport of boxing, how she broke through an array of challenges to get in the ring, her sponsors and how she wants to give back. We also talk about how she is staying in fighting shape as she prepares for her upcoming fight in July as we all navigate our routines in the times of COVID-19 as well as what it's like to have Danny Trejo in your corner!

Read the latest issue of Athleisure Mag.

S1. E9. | BUNGALOW SK WITH TRACY WOLFSON

On today's episode of Bungalow SK, we caught up with CBS Sports Broadcaster, Tracy Wolfson who covers the NFL as well as NCAA Basketball games a few months ago right before the NFL's 100th season. You can read the full interview in Athleisure Mag's Sept Issue #45. In this excerpt, she talks about her career, how she prepares when she is interviewing athletes, some of her favorite stories that she has covered and how she takes time for herself when she is not on the road for gameday. 

Read the latest issue of Athleisure Mag.

S1. BONUS EPISODE | BUNGALOW SK WITH ELECTRIC ZOO EDM DJS

For our Athleisure Mag readers who enjoyed the Aug Issue (#44), you know that we shared our coverage of Electric Zoo that took place Labor Day Weekend on Randall's Island here in NY in 2019. We enjoyed this 3 day festival of EDM performances that took place across 3 stages. In today's bonus episode, we're taking you backstage with us on site as we talked with some of the industry's esteemed DJs and producers. You'll hear from EDX, our Aug cover SayMyName, Cash Cash, Boombox Cartel and Good Times Ahead!

S1. E7. | BUNGALOW SK WITH SAMANTHA BUSCH

Avid readers of Athleisure Mag know that in 2018 (Issue #27), we had Ashley Busch, wife of NASCAR driver Kurt Busch as our cover. In today's episode of Bungalow SK, we chatted with her sister-in-law, Samantha Busch, wife of NASCAR driver, Kyle Busch. Samantha is known for her fashion sense, her boutique - Avant the Label, being a mom and being one of the stars of CMT's Racing Wives. We also talked about IVF and how she is helping those who are in the process of that journey as well as the importance of staying connected especially during the current times as we all do our part to #flattenthecurve and #stayathome.

Today's interview with Samantha Busch is via her partnership with Walmart Family Mobile, an affordable wireless solution for families to stay connected, organized and a step ahead during the busy racing season. 

Read the latest issue of Athleisure Mag.

FUELING THE CULINARY ARTS WITH RICHARD GRAUSMAN

A few weeks ago, we headed to Chelsea Piers to the Careers Through Culinary Arts Program's 30th Anniversary Benefit to enjoy a staggering amount of top chefs that included David Bouley, Marcus Samuelsson, Jonathan Waxman, Eric Ripert, Maria Loi and Sarabeth Levine. They were joined by students from C-CAP who showcased their skills to guests who enjoyed some of the top restaurants in NYC.

We wanted to know more about C-CAP and the founder, Richard Grausman who took classes with James Beard. He trained and graduated with the Grand Diplôme from Le Cordon Bleu, Ecole de Cuisine. He was also the first exclusive representative of the school who trained people across the US and Canada in order to make them proficient.

We headed to the offices of C-CAP to find out about how his career, how this organization was created, the programs that were launched and how he works with chefs and other partners.

ATHLEISURE MAG: We have had the pleasure in talking with various voices in the culinary community from Chef Marcus Samuelsson to Will Blunt of StarChefs who have shared their work and support of C-CAP. We were so pleased to see how you have ensured that the culinary community continues to thrive by attending your 30th annual event a few weeks ago and it’s so fitting that we finally get to chat with you to find out more.

RICHARD GRAUSMAN: It was a wonderful event and we have had 21 events and that was an unusual one. 2 years ago, Jose Andres was our honoree and that was unique in its style because the room was filled with appreciation for what he has done philanthropically around the world. At our benefit this year, I felt the love and warmth for the program and the guests that were coming up with appreciation when my daughter’s video (PRESSURE COOKER Directed by Jennifer Grausman and Mark Becker, an Emmy nominated documentary about one of the C-CAP teachers Wilma Stephenson) ran and with the alumni expressing themselves. And after that video, there were alumni that were in the room that I have known for years. I know what the program has done for them, but they had never expressed it to me and they came up to me empowered by what they had seen and they just opened up to me. It was just so heartwarming.

AM: You have had a phenomenal background and prior to launching C-CAP, can you tell us what you were doing prior to launching this organization?

RG: I had been the representative of Le Cordon Bleu Paris for 15 years. I had originally gone to Paris to study cooking and become a chef – hopefully in a small mountain restaurant as I love to ski. I’ve always enjoyed skiing and cooking in my life. But I found while I was in Paris that I was too slow to become a chef and I was single-minded. I wasn’t a multitasker. In the process, I taught myself skills that I saw that chefs needed and I realized that I could teach others. I told that to the school that instead of being a chef of a restaurant, I wanted to teach.

Timing is everything and when I came back from a ski trip, I was almost finished with the program and Madame Elizabeth Brassart (owner of Le Cordon Bleu) asked me if I wanted to go to Cleveland to teach a course for her. This was because the Vice President of the Higbee department store had asked for them to send a chef; however, they couldn’t send one since the chef didn’t speak English and she knew I was interested in teaching and the chef thought that I was very good. It started 15 years of teaching French cooking around the country and Canada. I never thought that I wanted to do anything else. It was so gratifying to teach and to have students – men and women, come up to me saying that their spouse loved them more because of their tartar tine or their kids ate carrots for the first time. But then I left the school and wrote a cookbook and I was traveling around the country promoting the book and a vision of what America ate, really hit me. It was fried chicken, hamburgers and pizza. I thought that I could perhaps expand that palette and thinking about the best way to do it, I felt that I had to get in with the schools and get children while they were young and to broaden their palettes, broaden their minds. Because if they leave school, I found that the average adult that if they didn’t like something, they wouldn’t try it.

I wanted to start in elementary school, and I wanted to teach sensory evaluation, and nothing is better to do that with than food, because you use all of your senses. Once you start doing that, you can teach nutrition, then in middle school I thought that you could use foods from around the world to teach geography, history and social studies and in high school, if you had a student with a palette and a passion, it would be easy to train them for the industry. I had a book that I thought was readable at the high school level and I knew that Home Economics was in terrible shape and I thought that by teaching the teachers some of the recipes in my book, to expose their students before they left high school that that would be my goal before I went into my first classroom.

I went to the Board of Education, they liked my idea and they said, “we don’t have any money.” I asked if I could go into one of their classes and they said certainly. I went into one of the classes and that day I saw that half the class was making bread and the other half were Haitian students learning English. I went around the classroom opening drawers and cabinets and they were empty. So I knew it was what the school system had said, they didn’t have any money. I talked to the teacher and said that I had been teaching French cooking for the last 15 years and asked if there was something that I could do for them, what it would be? He laughed and said, “I spent my own money just to buy the flour today for the bread.” So I knew that they needed a lot of help. That day, I went home and I called up many of the manufacturers that I had been dealing with for 15 years. I let them know that I wanted to help the schools and asked if they could help me and they said yes. They donated products, pots and pans, spices – all sorts of things.

I brought the teachers together and I taught them in the morning and then I watched them cook in the afternoon. It showed me the level of proficiency of the teachers. A few were quite competent, but the majority were not. I went to the French Culinary Institute which is now the International Culinary Center and I asked them if they would provide a training program for the teachers, which they did. I went into the classroom and started to demonstrate for the students and when I saw looking at the students – some of them were sleeping, zoning out and there were a couple of people who were bright eyed, attentive and watching me. I watched them cook and a few were very excited and would come up with their tart asking me how I liked it. I let them know it was good, asked how their parents liked it (they did) and then I would ask them what they wanted to do after they graduated and that’s when I found out that the students who were in these classes were the students that the system had failed. Most of them had D’s and F’s at best. They had no preparation for college or a career. I asked them if they had ever thought about cooking and they said, “no – can I?”. I went to a dinner at a small French restaurant on Lexington Ave and I asked the owner about jobs for high school graduates and what the opportunity would be. He laughed at me and told me to look at his kitchen. He was importing labor from South America and Asia and he’d much prefer to have a NY kid that spoke English. I asked what he needed. He said that he needed people that showed up on time and that he would teach them. I asked about knife skills. He said that if he had knife skills, he wouldn’t have to start him on the dishwasher. So that was the beginning of C-CAP.

Within the next 3 years, during the summer time, I would send a student out and a chef would say, “yes the student shows up on time, but when he gets through what I have asked to do, he goes out for a smoke and sits down. I need him to come up to me and say, ‘what’s next chef?’” They needed them to be eager to work. So I built that into the program. Then I would hear, “yes, they show up on time, they are very eager and asks what’s next, but they’re not thinking. He’s got to be inquisitive and to ask why I am using one thing versus another – he has to want to learn.” So I built that into the program. Third year, we were in Chicago. I always went to the competitions that we would have. We would have chefs as the judges and I would take them out to dinner. One night, I took out one chef that was a judge with a director from the high school program and Martha said to Richard, “why don’t you take our kids as you used to take them in the summer?” and he said, “well you’re teaching them the wrong things.” He explained that he had a boy the previous summer that there was a mess and he asked him to get a mop to clean it up. The student said that he didn’t do floors and Martha said, that he shouldn’t have to. That’s when I saw the disconnect between the school and the industry.

The next day, I was handing out scholarships and I was saying that one of the biggest complaints in the industry was that people were coming out of Culinary Institute of America and Johnson & Wales University and they didn’t want to peel carrots or chop onions – they just wanted to be a chef. I let the students know that I knew that they wanted to be Executive Chefs and own their own restaurants and even chains. I told them that if you have your own restaurant and the dishwasher doesn’t show up, then you will be doing the dishes. If your janitor doesn’t show up, you will be cleaning toilets. I let them know that if they didn’t know how to wash dishes or clean toilets, that they needed to go home that night and have their parents show them how. I wanted them to be able to be prepared for anything that would come up. Well, I was shocked that a school board member, a minister, a parent and a teacher all came to me after the scholarship breakfast and thanking me for telling the kids what I did. I asked them what they were talking about and they said, “you are telling them what life is about.” I asked why they didn’t do that. They said they were afraid to. I didn’t know what they were afraid of and I investigated it. Because of the drop out rate in Chicago and DC at that time was so high, parents and administrators were telling their kids that if they stayed in high school, they wouldn’t have to do what they did. The administration would agree with this line of thinking and tell them that they would be paid more. So students were coming out – and this is still true today as I heard about this in Chicago, they’re telling and expecting students that come from their culinary programs to have managerial jobs and not entry-level jobs. Students come out saying that they’re not going to take minimum wage, don’t want to wash dishes or chop vegetables. They want to manage. If you’re not prepared to enter the industry, you’re not going to go anywhere. So that’s the essence of what we do. We work with the teachers to train them in the few skills necessary to get started. Where the school system wants them to teach A-Z, lobster, steak, fish, eggs, salad – everything. They only need to know how to chop, dice, slice, keep things clean and neat, be safe at the workplace, show up on time, want to work, want to learn and have basic knowledge of ingredients and equipment. We try to get the teachers focused on that. They have the students from 1 – 3 years so they can work on that. They can reinforce wearing your apron, watching your hands and other things that take time for them to learn.

We see them when they come to our competitions or for our job training for summer jobs, job shadows to expose them to the industry. We have a student that is already eager, interested and inquisitive. When they leave us and go into the industry, the industry is saying wow – send us more. When Marcus came in and I encouraged him to take on the Co-Chairmanship of the program of the organization. His view was to expand upon what I started and he wanted to reach and train more students as the industry is in need of this. That’s where we are now. We’re trying to figure out how to expand on what we already do and we do well.

AM: How many people are currently in this program?

RG: It depends on how you look at it. I look at it as we have 200 teachers, each teacher has 50 students. That’s 10,000 students. I think the organization uses the number of 17,000 which may be when we’re thinking of the upper level including the 4 years. Those are 10,000 students that the teachers have and the teachers range from poor to excellent so the effect that they have on their student varies. But they all have an effect on their students. Out of that, we see the students that have expressed an interest in knowing more beyond the classroom – shadows, summer training, internships, college advice or our competitions. You go from 10,000 down to a couple of thousand to a couple hundred that get scholarships. There are many hundreds that go into the industry for summer jobs. It’s on the level of interest, focus – but we have worked with over 300,000 students in the 30 years and probably have given $60 million dollars in scholarships and then an untold number of jobs! Then we follow those students if they stay in touch with us, if they have a problem and want to change jobs or they haven’t had a raise in 3 years – what do I do? They tell us if they want to go to Spain and learn something. All of those things, we have the ability to help them with.

AM: How do you assess which high schools you go into?

RG: Initially, I had 3 areas that I was interested in. NY, Chicago and San Francisco. I started in NY and then people heard about what we were doing. I was on NBC for the first time about our program and the next night, I got a call from Washington, DC from the head of Home Economics and they wanted the program. I asked them how many schools that they had and I was looking to go to a community with at least 14-15 schools. For the manufacturers to be able to give the equipment, one school wouldn’t be enough. I went to DC next and then I heard from a teacher in Arizona and another in Norfolk, VA who had been at a teacher’s conference and had heard about it. They wanted it. As long as the school number was sufficient, I went and taught the teachers, I brought the chefs in local areas in and we started the program. It was very easy within 5 years. I had 7 programs, but it was very hard to maintain and grow the program because when I put it all together it worked. To keep it going, I needed volunteers and eventually to keep it going, the volunteers needed to be paid and then we needed a staff and then needed an office. So, the numbers that we effect year after year didn’t change much, the scholarships grew – the degree that we worked with the students improved. The level of services that we gave them grew. Initially, I thought that if I gave a scholarship to a student to CIA would change their lives. In some cases it didn’t change it for the better. I took a student out of their community and threw them into a new community, they had no way to adjust, understand, they didn’t know how to get help with their schoolwork – they’re grades dropped and they lost their scholarship. I had to find ways to mitigate that. I had students going to community college before going to the CIA because their reading and math was at a level that they couldn’t do the work easily.

I’ve had people on campus where they were the only black student that walked onto the campus. So once I had a number of students that were on campus, I got them to form a club to greet the others to work with the campus. So C-CAP students got a name and they were proud to be C-CAP students. Finding what the problem is and finding a solution for it is how my mind worked. The program has grown organically because of that. I saw a problem, I would address it and try to solve it and by solving it, I was able to move people.

AM: So who are groups or services that you work or partner with frequently?

RG: There are a number of organizations that do similar work. We’re not actively working with them. I did work with the American Culinary Federation for a number of years in the beginning because their chefs and association needed credits for them to continue in that group. One of the ways that they were able to get that credit was to provide their time in their schools and I took advantage of that and their members loved it as they were able to be judges. The organization itself, I tried to work with and I became their School to Work Chairman – I wasn’t able to get them to move in the direction that I saw necessary. So I haven’t been active with the organization for 15 years. The National Restaurant Association also wanted to work with us years ago, but they wanted us to work for them. The partnership wasn’t in the way that they saw things. They saw it their way and wanted us to work with them. They did a lot of good, their programs both the ACF and the NRA affect schools and students, but I don’t see them working with the populations that we work with. Many of them saw how effective competitions were so they did it too. When you offer nationwide competitions and you have affluent schools and affluent students in those areas, they’re competing against our students from poor schools and poor backgrounds, our students don’t make it to the top. In our competitions, our students make it to the top and beyond. We can focus on a certain population to what I think is doing important work and I don’t concern myself with the whole country, where they do.

AM: It’s an interesting point about how C-CAP focuses on the skills needed and that you serve a specific community in order to have them excel in the culinary industry. When we were at your 30th Anniversary Benefit, it was a pleasure to see C-CAP students working side by side with some of the most esteemed chefs who own their restaurants as well as being food TV personalities. Seeing the pride and how inspired they were was amazing. It had to be a boost to their confidence to see people enjoying their food and being in that environment. That’s a resume builder.

RG: Yes, I learned very early when I was teaching. The importance of teaching is to empower others. I found ways to empower housewives so that they could talk to their butcher and all of a sudden relationships were being built! They would come to me and say, “oh Mr. Grausman, what you told me about that leg of lamb – I went to my butcher and told him and he looks at me like I am a professional!” I told them just a few words and it made all the difference! That’s the same thing that I did at C-CAP. By teaching the students certain techniques, that when a professional chef saw them accomplish those things, they were impressed at their capability.

One example at a competition was that I had the Executive Chef of the Four Seasons Hotel in NY as a judge and she came to me and said, “Richard, that young man is really great! Do you think that I can have him work for me?” I told her to give me her card and we gave him a scholarship to go to the French Culinary and she hired him. He would call me everyday and say, “Mr. Grausman, I have to make a salad today and I don’t know how to do it.” I told him that in my book, there are 3 great salads and to make one of those. This went on for months and then the chef called me up and said that she had to let him go. Since they had a union, other people were complaining that he wasn’t doing what everyone else was and that was because when I knew Damien in highs school, he was taking care of 2 younger siblings and one parent had died and one was ill. He was working at Kentucky Fried Chicken closing it at 2am and mopping the floors and his teacher had taught him the skills that were involved in our competitions and he was spectacular at it. That’s why the chef wanted him and I empowered our students to impress these chefs to get into the kitchens with the exception of him because of the unions.

Every kitchen that our kids went into even though they weren’t up to the standards that the chefs thought they were after seeing them. They were capable of learning and being trained. I got them into the kitchen. Those were the little secrets that I used to focus on because you want teachers to be able to effectively teach their students these skills. You can’t ask them to do more than what is realistically achievable and that is what is the problem with our education today.

They set goals and standards that aren’t achievable because what happened before they got into the 9th, 10th and 11th grade wasn’t achieved. So, if you are reading at a 3rd grade level in the 9th grade and you’re supposed to be reading at a 10th grade by the time you’re out – kids drop out because they can’t do it.

AM: It becomes frustrating!

RG: Exactly, unless you go back down, and solve those problems at the time, you’re not going to reach them. The first year that I was doing this, I was asked to be on a council as an advisor for the Board of Ed and I ran into a situation where a student in their junior year was given a scholarship to the Natural Gourmet School here in NY. I followed up in the summer and asked how he was doing. I was told, “Richard it was very strange. In the first class, he was fantastic. I had him come up because his knife skills were so good that I had him demonstrate for the rest of the class. But then he didn’t show up the next day.” I asked what she said to the rest of the class when she let them go. She explained that she had asked them to read chapters 1-5 and that they would work on it the next day. I called his high school teacher and asked why she thought that the student didn’t show and relayed what happen at the NGS and she said, “oh that’s it. He doesn’t read.” A junior in high school doesn’t read. I wanted to know how he was able to be a junior unable to read. His teacher explained that he was able to maneuver around reading by opting out. So as I sat on this council, I asked how they could allow a student to get that far and not read. They explained that I didn’t understand how they have kids attending the schools who have various language problems and they have to move them on. I believe that after 3rd grade, if they don’t read, then before they move on you have to make sure that they do. Those on the council said that that is tough because you have to keep them with their age group and they felt that because they have to teach them math and history, it was better to continue with them moving on from grade to grade. But the answer is if they can’t read you need to keep them reading, reading, reading because they can’t learn anything regardless of the subject. I don’t know what the situation is like today – if they’re still dropping out because they can’t read. But this was back in 1990 and to me, that’s the major problem and you solve it. How do you solve it? You find all different ways that you can teach them – there’s Sesame Street – education is something that I am very interested and passionate about. I am frustrated because I don’t often see the imagination and creativity in solving problems. They identify problems and identify solutions but when those solutions don’t work, they will find another solution – find out the root of the problem and why those solutions don’t work.

Hopefully, one of the reasons why I established competitions was that teachers weren’t teaching the skills necessary to get the jobs. The curriculum was so vast, they couldn’t repeat something. You can’t learn knife skills without repeating. You can’t learn how to make a sauce properly without repeating it. There are certain things that you need in cooking competitions. Teachers that go through our competitions will tell me, “Richard, thank you so much. I never thought that I could get one of my kids a scholarship to Johnson and Wales and you gave me the other opportunity – but it was hard. I had to work with them after school." I asked why they didn’t work with them during class, and why don’t you work with all of your students and not just 1 or 2 of them? They explained that they couldn’t give knives to some of the students or that they weren’t interested. So they take the ones that are and train them. For years, I have worked on ways to get teachers to be able to focus on hard skills and soft skills. The only way that I could get them to do it is through the competitions. I have now been working on something that I called, C-CAP Approved. It’s an assessment, skills that I first gave to the teachers that they should work on. I have found that the teachers would like to do that, but the administration won’t let them. So we’re working on NY now and we’ve evaluated their benchmarks and in doing that, we cut down the things that students need to learn. Now they want us to do an assessment test and if that goes through, we’ll have the piece that I’ve been visualizing for 15 years which will be mandated to the teachers as what has to be taught. These few skills that will be meaningful to the industry. If I can pull that in NY, I can roll that out. When I look at the students that are in those classrooms now, if the teachers said we’re all chopping and who will be the fastest and to develop a bit of the sport of it by getting them excited to perfect their knife skills. Americans in today’s youth, if they don’t get it right away, they drop it. If you come to a competition, we do a dish that has turned potatoes. Chefs would ask me why I would teach it because they don’t do that anymore and if they do, they get them from Mexico. I said it was there because the average teenager will try to do something and then quit. But if they stick with it long enough to turn a potato, there is nothing that you can give them that will take more time and patience so I’m not afraid of them quitting on you. They will work. It’s a vehicle to achieve a certain result. It’s to teach repetition and willingness to do something. I have been using the same recipes for competition for a while. We changed from salmon and beurre blanc to poached chicken to a sautéed chicken that we use now. The dessert was always crepes pastry cream and chocolate sauce – it still is. The teachers will say, “Oh Richard, can’t we change the competition recipes. We’re so sick of it.” I tell them that you can’t get sick of it because the students can’t get sick of it. If they’re a chef in a restaurant and they’re making this chicken dish on their menu, It has to be made good or better each time that they make it. They can’t get tired of making it and they have to find something in it that drives them on.

When all of your students are making the chicken perfectly or the crepes perfectly, I will consider changing it. Some years the teachers focus on the crepes and they come out thin and beautiful and I’ll begin to think about changing it and then the next year, they’re coming out thick. The chefs that come to judge they see the techniques that the students have to do to create these dishes and they appreciate it. They say, “you’re old-time but it’s good because they are learning their basics.” In time, I won’t be here and somebody else will come and the skills may change because the industry is changing all the time. There may be skills that we should be teaching for those that are going into Fast Casual to other ends of the business. I want to know what those are and if they are teachable at the high school level then we should do that. Basically, what we’re doing is teaching discipline, attention, focus, sanitation safety and you can’t teach this overnight.

AM: It has to be a habit and routine.

RG: Exactly! Knock on wood, we've been lucky and our kids who have those basics and put them in the hands of a good chef who is interested in mentoring, they go from dishwasher to sous chef very quickly. Some chefs just told me that they have some of our kids and one of them is the youngest female sous chef and their corporation. They learn quickly and they’re not interested in looking at their watch. Even when they’re leaving, they’re asking if there is anything that they can do as they’re eager. That attitude and interest is golden.

AM: Clearly, you have been a mentor to a number of chefs, who are 3 people that you feel were your mentors that have shaped you?

RG: Well, I think of 2 or 3 people that come to mind and there are a lot of chefs that I respect in this industry. But Jacques Pépin when I was a teacher, he was a teacher also who taught all over the country. We would teach in the same cities, but never met each other until 10 years later. When I got to see him work and saw his books, he is one of the finest teachers that I have ever met. His ability to make things look easy is something that I use and learn to pass onto my students.

Daniel Boulud is a chef that is very dedicated to French cooking but he has adapted techniques to American tastes but has kept a level of excellence that in my mind is very important. He is a wonderful mentor. What he has done with Ment’or a non profit organization of chefs to help younger chefs – I commend him immensely on that. We have worked with him and Ment’or on a number of their projects and many of our students have gotten scholarships.

Marcus – when I first met Marcus, I saw a potential as a role model for many of our students mainly because he is African Swedish, but he has the ability to be a mentor to a number of people. He has a personality and way to inspire young people. I am hopeful that as he gets more time to focus on this that that will translate immensely.

I am on Facebook until 2 o’clock at night and my wife gets upset and will ask if I’m still on it. I let her know that I am talking to a student that I haven’t spoken to in 20 years. I have a relationship where they talk to me as an equal. I sort of try to advise them on a level that is meaningful to them and they open up to me. I am white and they may be black or Hispanic and I know what they have gone through because I read their essays and I hear about the difficult childhood that they have had and the way that they have been mistreated in their lives. I understand what they have gone through but I can’t understand exactly what they have gone through. I can picture it, I can see it many many times in many ways. I don’t know if I could have gone through what they went through. For them it was life, they survived life and when I have been able to open the door, make an introduction or point them in the right direction – it has been life-changing to them and easy for me. They have gone through the hard things and I am using things that are easy for me to do for them and it changes lives. That’s a great combination. When I thought that there was nothing else that I could do in life but to teach and get enjoyment there, what I have been doing for the last 30 years has been life-changing and is really powerful. I wish more people who get wealthy and retire would not retire from life but would use their expertise to find a way to give back. At all levels – banking, stocks, football – mentorship can change lives and if you have gone through it yourself, you have a lot to give and it’s not hard for you to do. You’re an expert at it. It’s hard to get people to that point sometimes.

I was fortunate to win the President’s Service Award and I met a lot of people and I saw a lot of people who aren’t doing much with their expertise and their money besides playing golf and that’s a shame. The gratification that one gets is better to help then to take. It’s a simple truth. But unless you do it, you won’t know.

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Read the March Issue of Athleisure Mag and read Fueling the Culinary Arts with Richard Grausman in mag.

S2. E1. | #TRIBEGOALS WITH NBC'S LAW & ORDER: SVU JAMIE GRAY HYDER

We're excited to kick off the second season of #TRIBEGOALS and today's episode comes from our 50th cover star, Jamie Gray Hyder of NBC's Law & Order: SVU. After our Feb Issue cover shoot which took place at Dream Hotel Downtown in TAO Group's PHD Rooftop Lounge + Terrace, we caught up with her to talk about her career which has included being in David Guetta's ft. Sam Martin "Lovers on the Sun" video, voice acting for Call of Duty, HBO's True Blood, USA's Graceland and of course being in the main cast of NBC's Law & Order: SVU, Detective Kat Azar Tamin. We talk about how she prepares for her roles, what it's like to get into character on the show with stories that are ripped from the headline and what it's like to hang out and work with her colleagues Mariska Hargitay and Ice-T.

Read the latest issue of Athleisure Mag.

S1. E12. | ATHLEISURE KITCHEN WITH FOUNDER OF C-CAP, RICHARD GRAUSMAN

On today's episode of Athleisure Kitchen, we sit down with Richard Grausman, founder of C-CAP - Careers through Culinary Arts Program which trains students to have careers in the culinary industry. We talk about how he trained at the Le Cordon Bleu, how he trained others to become proficient in cooking which ultimately led to his focus on hands on education. We also talk about how the organization that he founded just celebrated their 30th Anniversary as well as how people such as Chef Marcus Samuelsson are committed to the growth of this institution. 

S2. | #TRIBEGOALS SEASON 2 COMING APR 14TH

When we launched #TRIBEGOALS, we focused on those who we know are trailblazers and changemakers. They shared how they have been inspired in their fields, the thought process behind creativity and how they have been building their community. In addition they walked us through memorable moments with their stories in the Industry and lifestyle leadership. 

Our first season included podcast episodes with the NBA's 5 X All Star 76ers Al Horford and 4 X NBA Champion John Salley. We enjoyed our interview with the undefeated boxer Laila Ali. We talked with notable fitness personalities which included Denise Austin and Ron Boss. We also talked to Lala Anthony who was in STARZ Network's Power and FOX's Beverly Hills 90210. Our season included 14 episodes of those who made their mark in their respective industries and gave us nuggets of wisdom to empower us in our personal ambitions. 

We will continue this focus on our 2nd season as our guests share what fuels their tribes, passions and members. We can't wait to share stories from Jamie Gray Hyder of NBC's Law & Order: SVU as well as our 51st cover girl. She will kick off the second season and take us into the squad room that has run for 21 seasons as the longest running drama which was recently renewed for an additional 3 season. We will also chat with the founder of Y7, Sarah Levey. We also have an interview with The People’s Court Judge Marilyn Milian. We have a number of exciting guests and can't wait to continue bringing #TRIBEGOALS to you.

S1. E11 | ATHLEISURE KITCHEN WITH CHEF + FIRST FEMALE IRON CHEF CAT CORA

On today's episode of Athleisure Kitchen, we sit down with Athleisure Mag's Dec cover, Cat Cora, the first female Iron Chef, Restaurateur and TV Personality. We talked about Cat's phenomenal career, great advice that she received from her mentor, Julia Child, how she goes about deciding on what her next projects will be, her wife Nicole and family life, and of course, she gives us the scoop on some of her favorite dishes from her restaurants. This episode as well as our photoshoot for the 48th issue of Athleisure Mag took place at 498 West End Ave #12A, via our friends at the Louise Phillips Forbes Halstead team. 

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

Read the latest issue of Athleisure Mag.