THE HEAT | DANIEL AUUSTIN
This month, one of our favorite shows came back for its second season, HBO's Rap Sh!t which follows the journey of Shawna (Aida Osman) and Mia (KaMillion) as they navigate the music industry. Their relationship and journey is loosely based on City Girls. We learn about the music scene in South Florida, the Haitian community and what they do in order to survive along their ride to the top! One of the main characters, Maurice is played by Daniel Augustin who we have enjoyed in ABC's Grey's Anatomy and Hulu's How I Met Your Father! We wanted to find out more about this entertainer, how he approaches his craft, and what we can expect from this season of Rap Sh!t.
ATHLEISURE MAG: It’s so good to sit down with you as I have been a fan of your work and I love your character Maurice in Rap Sh!t and of course, the show is amazing! So I’m excited to talk with you!
DANIEL AUGUSTIN: Thank you so much! Thank you so much for saying that! It’s very exciting to hear and I’m excited to talk to you guys too!
AM: It’s clear that you’re definitely an entertainer. You’re an actor, director, producer, and a musician. When did you realize that you wanted to be in this industry?
DA: I think that I realized that I wanted to be in this industry before I knew how to be. That was around the time when I was watching Hannah Montana.
AM: Oh!
DA: The TV show, yeah! I didn’t know how to be an actor at that time because all I could do was the community acting in South Florida. South Florida didn’t have anywhere near the industry. I think in South Florida there were some Nickelodeon shows, but nothing along the lines of what I was seeing on Hannah Montana. I remember Hannah Montana’s (Miley Cyrus) brother on the show whose name was Jackson (Jason Earles) - I remember hearing he was 28/29/30 and he was playing her high school brother. I remember thinking how many opportunities must come from being able to portray characters at different ages. I just remember watching that show and that it sparked my imagination as to what’s possible and to no longer seeing what I see on TV as solely impossible.
AM: Right.
DA: I mean, she was even doing a bunch of stuff like being dressed up and nobody knowing that it’s her and all she’s doing is just wearing a different wig! That show did a lot for me and I think that at the time that that came out, I was probably 14/15 and that’s when I felt that I wanted to do it. Before that, watching people like Martin Lawrence (Martin, Boomerang, Bad Boys franchise), Jamie Foxx (Ray, White House Down, The Amazing Spider Man 2), Marlon Wayans (Scary Movie franchise, Respect, Air), and Will Smith (Men in Black franchise, Suicide Squad, King Richard) in their sitcoms that they had at the time – those guys raised me essentially and I think that that’s where I found my sense of charisma and playfulness with people. But I don’t think that it was until I saw the Hannah Montana show that I started to think that anything could kind of be possible. This guy is 29 years old and he’s playing someone in high school! That’s when I started to think about how I could go about doing this.
AM: That’s really cool and it’s interesting to see where inspiration can come from.
Earlier this month, you released Movie. Why did you want to take on this project?
DA: Movie means a lot to me because I have not been releasing music in years. I started releasing music when I was maybe 10 years old. So I think I stopped around 2018 as I had made a very hard pivot towards film and TV so I have not been recording, I have not been writing, and I hadn’t really been finding my way to sonics in the way that I would as a recording artist. I was very excited about doing this because when the SAG strike happened, I wasn’t nervous about anything, but I thought about how much control of my career that I don’t necessarily have per se. I don’t want to feel like I don’t have control of my life. So I started to pivot and focus on writing again and I started to focus first on screenwriting. I wrote a pilot, I wrote about my old high school football coach and I’m writing a feature film with my wife, Sh’Kia Augustin that we’re collaborating on. But there was still something that I didn’t feel like I was activated in a very theatrical way and in a way that moves through my body. So, I started to team up with the guys – a majority of those that I did when I was young. So I started in a Christian rap group called Mav-7 and I started reaching out to those guys that were in that group. Alvin Lewis is the main one who is servicing as all forms of A&R, helping me find music/songs and people to work with. Steven Guy, Channel Aria Sound, that’s just 3 names off the top and these guys were helping me craft my sound again. They were helping me craft stories and they were helping me see myself in an entertaining way that amused me and in a way that I felt would be entertaining to others and that I would want to be behind it.
I think that the strike had a lot to do with it and it offered me a lot of time to actually find another form or way to express myself.
AM: You also released Kinfolk: The Series which is 6 episodes and is also your passion project. It was also recognized and selected in Tribeca’s 2022 Creator Market, what led to that coming about?
DA: Kinfolk is another form of taking control of my career. I didn’t film it and you know work on it just to take control of my career. I started as a production assistant and I learned so many skills as a production assistant. I think I started in 2012 working at this small production company called As Seen On TV. They do these smaller commercials for products that you’ll see in Walgreens and Walmart. The commercials will go on late at night, but this gentleman, Laszlo Rain, he would do such an amazing job at making sets to make it look like it was a much bigger professional production. I was always enamored at that and I was always enamored at the magic behind what it took to make it look good. As an actor, I see the part that I play, but there are so many parts that go into the process.
Around 2010, Kanye West had come out with My Beautiful Dark Twisted Fantasy album that he did and I also remember High School Musical. High School Musical really changed the way that I saw creativity as a whole. From that point on, I wasn’t the guy that was just making the songs, I wasn’t the guy that was the actor, I wanted to turn my songs into a script. So it went from, I want to make music and to feel the rhythms – it turned from that to wanting to be able to turn this into more of a narrative. My wife and I, who was my girlfriend at the time, she helped me get my first camera. It was a Canon 5D Mark III. We bought that camera and we started shooting. I still didn’t know that I wanted to do all of this stuff yet because I wasn’t good at it. I wasn’t good at directing, I wasn’t good at editing, I wasn’t good at coloring, I was bad at it – I was bad at all of that stuff actually.
But we just kept doing stuff, kept shooting stuff and people kept asking me for stuff. They’d say that they had a wedding on Fri and if I could help them, and I would. That would allow me to have a new lesson on a Fri that I hadn’t expected to get. So upon doing Kinfolk, I think that that was a culmination of a lot of different years of being creative and just just being in front of the camera. That’s not to say that being in front of the camera is not creative. But you see how much more creativity goes into pre-producing a project and then the post-production of a project. I think that by doing pre-production, post-production, and feeling the sense of gratitude for completing the project, I started to really feel like I was more than the person who waits to be picked and on set. A lot of the people that I worked with on set, those actors would tell me how much they appreciated the opportunity because a lot of those people were those that were super talented, but they weren’t booking stuff. Booking is not that simple. It’s hard and it feels like a lottery sometimes. It feels like you’re just not going to win! Upon working with other people and other actors, who just really want to be able to go out and do this, I started to appreciate it more because I think that I started to get more value out of my days because I was able to service more people than myself as opposed to just waiting for an audition. I know I started to appreciate that process more and more and I think that that’s where it all started.
AM: That’s really interesting and because of that, you and your wife, have your production company Augustin Productions. What are the kinds or types of projects that you’re looking to do under that company?
DA: Right now, all of the projects, when I think about it they’ve all been in alignment with very family oriented stories or family away from family kind of stories. I think that that’s what I have been coming to terms with – how much is family really part of all of our lives. Kinfolk in particular is so family centric, but aside from that, I worked on a short film that I believe made it to the Toronto Black Film Festival called TIFI {LITTLE GIRL} in creole Tifi means girl. It’s about this young girl and her family. This young girl wants to play soccer. So I think that if I can tie it into one word – cultural. Augustin Productions works on projects that have very cultural and specific minded objectives and narratives. I don’t know if that makes sense on how I just phrased that – but it makes sense to me – very cultural.
AM: No, I definitely get where you’re going with that and how the work ties itself into that category.
DA: I like that it’s family and culture based. In Kinfolk, we don’t have any Haitian characters in there, but there’s a lot of things that I think that Haitian families can relate to even though that story has more African American in it than anything else. So I think that the culture always stands firm more than anything I’m directing, shooting, editing, but also there’s family tied into it very heavily which I think helps people relate so much more when they’re watching.
AM: As an actor, what are you looking for when you’re thinking about accepting a role and what’s your creative process when you are becoming that character that you will portray?
DA: What I’m looking for – when I’m looking at a role, it’s how can I actually add value to the role? I’m looking to see where I can actually add that kind of value because I can see who the person is on paper. But when I start to speak for the person, the paper can only serve as a blueprint now. So I tend to look for everything that’s not on the paper. The paper serves solely as a blueprint, but that blueprint tells me things that sometimes, you can’t fit on the page. So I start to make choices for the actor that I believe and the writers may change some things and they’re more than welcome to – I just start to make choices for the actor based on what the blueprint tells me. If the blueprint says this character is going to say this in this scene, I’m going to take that to mean that they said that, but there is a reason why they said that, and that’s not necessarily off the page. So I’m looking to see if what they have given the actor can lead to images in my head. If it doesn’t lead to images in my head, then there might be somebody else who is best served for that role. Because I need to be well informed in how I can bring something to that role almost like a BYOB. I’ve got to bring my own bottle and food to the party. So I’m looking for something that will let me know what ingredients that this character may need so that I can sizzle off the page.
As far as how I prepare, a lot of times I think that I lead in with some kind of music. Like after I read the role, I almost always can have a soundtrack in mind. Preferably, it’s something without words, I always try to have a soundtrack in mind and I just let it play as I start to prepare. So there’s 2 types of preparation. There’s the audition and then there’s on set. If it is an audition, I’m still going to have music playing while I’m preparing, just because it almost feels like that music speaks to the character and what I’m about to do as well.
So for my role on Rap Sh!t – for that role, before I even did the audition, I had the music going in the background just playing and it was probably a very specific song based on where that person is in their life. The character Maurice, where he was in life at the beginning of the show in Season 1 is not where he is going to be in Season 2. In Season 2 by the finale, he will have gone through stuff that I don’t think that people would have assumed would be what he is going through.
So for the first season, all the songs that I was listening to were so so flirty, playful, seductive, and sensual. But in Season 2, I get into a lot more. So on my way to work, if we’re shooting in Culver City in LA or if we’re in Miami and I’m on the plane, I already have a playlist prepared to have him start to speak to me and to speak for me and these people have already gone through all of these things. One of the songs in particular, I hope it doesn’t give away any information -
AM: ooo
DA: I’ll give you 2 songs. 1 song that I would always listen to on the way to work was Michael Franks’, When Sly Calls, that’s a jazz sound. The other is The O’Jays’ Back Stabbers.
AM: Ok now!
DA: Haha so I listen to those songs on the way to work. These people have lived through that stuff already so by the time that I get into work, I feel like I have downloaded some energy before I come into work. Because what’s going to go on the screen, can’t be what’s on the page. Because on the page is literally my blueprint and for me to come in and color things onto the page so that we can fill the page with more than that black ink, I need something else that has been downloaded into my system that I can now give and bring to this party. I need to be able to bring my own bottle, to bring my own food, and I think that I get that a lot from music! I do other things too. I study in a very particular way as I’m sure that every actor does, but I kind of always have music in the background playing when I’m studying. So even when I put the script down for a second, I’m catching this person’s energy and it’s staying with me when I’m on set. It’s not just me, it’s kind of like, you know the work is us, but it’s bigger then us too.
AM: I love how you’re using music in that way!
I love this show, I’m such a huge fan of it from the words, the characters, the visuals and more! Of course, as we all watched the series finale of HBO's Insecure, to know a few months later that we could get excited about her newest project, Rap Sh!t the anticipation was real! What drew you to this series initially?
DA: Well initially, it was the fact that it was based on Miami – that was 1. He’s Haitian – that’s 2! He wasn’t Haitian at first as it just said, that he was either Haitian or Hispanic when I first saw the breakdown. Haitians are a huge part of the culture in Miami so that drew me in heavily. Lastly, and there’s more than this, but my character starts off working at a hotel in Miami. When my parents first came to South Florida from Haiti, they both came from Haiti, they were immigrants, and they both worked at hotels in Miami. My dad was a concierge and when I saw that role with him being a concierge, it was like a spiritual connection for me in a sense where it was just something small and cute that I can appreciate about this character because a majority of times, usually not everything connects.
Sometimes, you’re trying to see where you can connect this or that. I had a character on How I Met Your Father who moved to Australia. I had never been to Australia, so that was something for me that for me to be able to connect with it, I was watching documentaries of Australia and the Great Barrier Reef and stuff like that! When I saw those things and that he was Haitian, living in Miami, and a concierge, automatically it started to sit very well with me.
AM: Wow!
DA: There’s so many other things in it that are icing on the cake for me! But him being Haitian and from Miami was great! I’m from Fort Lauderdale, but we’re neighbors and that was something for me that was very very special to see. I don’t see that on every audition. There are definitely more Haitian roles and I’ve seen that uptick in the past over the past or 3 years for Haitian roles and Haitian representation. But, seeing Issa Rae’s name, I’ve always been a fan of hers especially just based on how she uplifted her community, she’s done so much creatively speaking, and how she has done so much for independent creators. I’ve always been a huge fan of hers so seeing that she was behind this and HBO – I’m a huge huge huge fan of this as well. So seeing all of these things was like, alright it’s such an alignment that for me to be able to have this role it’s just one of my most proudest achievements of my life to date.
AM: How would you describe Maurice?
DA: I would describe Maurice as indescribable, but I will still explain that. I feel like he’s all of us in a way as he’s very human individual, he’s just also a very, by any means necessary kind of guy at the same time. In spite of his by any means necessary approach, he’s able to be playful and fun. He’s flirty and supportive. I think that he’s one of the most diverse characters I’ve seen on screen because I think that there’s so much to unpack as it pertains to his character, his culture, how he communicated with women, because I think that when people talk nowadays and they talk about dating, they tend to talk about how difficult dating is. But I don’t think that it is difficult, just because it’s hard, it’s difficult because we’re not all good communicators, we don’t always know what we want, and sometimes when we do feel that we know what we want, it’s not very clear. I feel like he’s misunderstood, but he’s one of the most supportive individuals that I have seen on screen, almost to a fault.
AM: For those that may need a refresher where did we leave Maurice last season and depending on how much you can tell us, where do we pick up with him again heading into this season as it just started earlier this month?
DA: Last season, he was bathed in mystery. The season ends off with him essentially letting Shawna know that they need to cool off and they need to lay low because they got caught and they’re in trouble, but he’s playing it off like it’s ok. Because I think that he has been in these kinds of scenarios before.
Me personally, I have experienced a lot of what Maurice has experienced because when I was younger, I had a lot of friends that were in what you say in creole, the jwett – it’s a play, it’s a game and so I was on the outside looking in for some of it, but when I didn’t have a 9-5, I had friends that were doing what Maurice was doing and they would try to pull me in and sometimes, they’d get me to come in because I was trying to figure out how to pay bills or how to pay for studio sessions and so on and so forth. So, I’ve been in the situation where Maurice has been in where you’re in trouble, but you have to have confidence that you’re not in trouble so that you can actually get out of trouble.
So he’s been in a headstrong space where he’s seemingly way too cool about it and I think that it is creating an unease for Shawna because of how cool he is about it, she doesn’t necessarily know how to be easy because she doesn’t know and hasn’t had the kinds of experiences that he has had. He ends up letting her know that they’re in trouble, that she is ok, that nothing is wrong, and nothing is going to happen. Ultimately, when she goes back to work, something has happened, the cops come, and they want to speak to her. She doesn’t know how to handle it and she doesn’t know how to be cool and she runs. The season ends with her trying to run off from the police! We end up leaving it off in this space that is a bit open ended and we don’t know what is going on with Maurice and Shawna and she doesn’t know what happened nor does she know what is happening between the two of them.
Essentially I think that Shawna is going to continue to be left in that space of not knowing what is happening more that anybody. For Season 2 as we continue, I think that we’re going to play more of a game of that space and not knowing with Maurice. It’s a mystery and sometimes it’s going to be poured onto Shawna and I think that they are going to go back and forth and so I don’t want to say too much!
AM: Oh wow! We’ve been watching a few seasons and of course, we’re hooked and can’t wait to see how the season continues to evolve and unfold! When it ended last season, I wanted to know what was going on and thankfully we’ll get more answers over the next few weeks and I know our readers will feel the same way!
DA: Yes! It’s going to be a seesaw of emotions in Season 2!
AM: When you’re not on set, how do you take time for yourself to relax or to indulge in self-care?
DA: Man, man – how do I? When I’m not on set, lately what it’s been is that I have been doing therapy lately. That’s been very useful for me to figure out what self-care even looks like? So that’s been one of the things because sometimes, even when I’m not on set, I’m still working on stuff! I’m still writing scripts and I have been doing that a lot. I’ve been working with script consultant, out in London, by the name of Dominic Morgan, very helpful. I’ve been working with a script consultant here in LA called Pilar Alessandra and her program is called On The Page. It’s hard for me to call that self-care, but I have been trying to figure out too – what self-care even is.
Some of the other things that I have been doing self-care - wise is I have been watching more documentaries lately and reality TV as opposed to narratives. It’s just so I can cool off a bit on all of the story stuff that I am constantly involved in. Just so that I can have a bit more fun with it. I’ve been recording again. That’s been a lot of fun and I flew out to South Florida and recorded a lot of music with Alvin Louis and Steven Guy.
And there’s been yoga -
AM: Nice!
DA: There’s been creating even though that’s not necessarily a super chill thing to do. It does feel like self-care to me because it makes me feel like I am taking care of myself creatively and professionally as well. Last one that I will add to that is reading! I’ve been doing a ton of reading!
AM: Are there any upcoming projects that we should keep an eye out for that you will be releasing soon that you’re able to share?
DA: Oh wow, so, there definitely is. There’s some stuff that has happened that I have not been allowed to talk about!
AM: As always is the case!
DA: Yeah, so I’m trying to see if I can sneak something off about it. Let’s just say, there’s going to be something going on in the near future where it will be super hero related. I’m not saying that I will be a superhero.
AM: Okay.
DA: But it is something superhero related in the pretty near future. I just don’t have control over dates. I did just release a music video for Movie and that one was just one part of what I will be sharing with fans. There’s going to be some BTS coming out about that and also a ton of other videos that I shot. 2 more videos here in LA that were directed by Jacob Rink and I shot 2 videos in South Florida. So there is going to be a lot of music and I’m trying to see if the feature film that me and my wife are writing, I wish that I could talk about it, but I’m scared to say what the topic is of the film as I think that it is so synonymous with all of us here. For that one, I’m trying to see if we will be able to self-produce it and to shoot it on our own. I don’t know if we are going to be able to self-produce it just yet, but that’s a goal as well. So right now, I’m going to say that those are the main things that are on the forefront of my mind – music, self-produced content and a superhero thing that I am holding out for that I am hoping will come out soon. I look forward to be able to talk about that and I would also like to be able to say a Rap Sh!t Season 3!
AM: We are all hoping that there will be a Rap Sh!t Season 3! It’s been fun over the years to see you on Grey’s Anatomy as well as How I Met Your Father! In terms of you and this show, I’m always a fan of the concepts that are talked about, looking at how people navigate getting into the music business, learning more about the vibe of South Florida and anything that is missed from the show, catching up with Jessie Woo and Zach Campbell on Chat Sh!t fills in the rest of the gaps I enjoy hearing immediately after I have watched!
DA: Yeah!!!!!
AM: So I definitely hope there are more seasons to come and you continue to do what you’re doing!
DA: Thank you, I appreciate you for saying that!
PHOTOGRAPHY COURTESY | PG 158 - 162 Ben Cope | PG 165 + 166 Alicia Vera/HBO Max | PG 169 + 170 Erin Simkin/Max |
Read the NOV ISSUE #95 of Athleisure Mag and see THE HEAT | Daniel Augustin in Mag.
METHOD + DISCIPLINE | SEBASTIEN LAGREE
There are a number of workouts and studio fitness methods that we all talk about and have incorporated into our routines! Lagree Fitness is one of them and we had the chance to connect with the founder, Sebastien Lagree to talk more about the method, the equipment, and more.
ATHLEISURE MAG: In addition to creating your method, you also have the equipment as well. Can you tell us about the equipment that you offer and why one would use those as we are all looking at what we should add to our home gyms.
SEBASTIEN LAGREE: Sure. You cannot do my method unless you train on my equipment; I continuously evolve both and both are inseparable. First off, I design all my equipment around the user. I need to make sure it accommodates both small and large frame. Second, the equipment has to be intuitive which most fitness equipment are not. I've become extremely critical of fitness equipment and I can say that the majority of fitness machines are built very poorly. Fitness in general has gone downhill.
AM: In addition to your machines, you have a number of accessories that can be added to the equipment as well as to allow you to continue to workout in the method when you're not home. What are some of your favorites that we should know about?
SL: Correct, the accessories are necessary to perform more exercises and target specific muscles in the body. My favorite is the long black cable which adds hundreds of moves to the machine.
AM: You are available in studios across the country, can you tell us about your On Demand offerings?
SL: Correct, we have almost 600 studios worldwide and we do also offer classes on our virtual platform www.lagreeod.com. That platform is super convenient for those who don't have a studio nearby or for the students who want to make sure they have perfect form.
AM: For those that are new to the method, what are some tips that you suggest that we should keep in mind?
SL: Yes, when you do Lagree, try to move as slow and for as long as possible while maintaining perfect form. It sounds simple but it’s actually super challenging. Lagree is not a workout that you are going to master. There is no finish line.
AM: For those that are looking to get that Ken and Barbie physique? How can they go about it by doing your method?
SL: To achieve the K&B look, you need to do a muscular endurance workout which is exactly what Lagree does.
You need to keep your muscles under tension for a long long time. You also need to eat super clean.
AM: Are there upcoming events that you have coming up that you would like to share?
SL: Yes, we are hosting our first Lagree Summit in Vegas next year at MGM Hotel next year March 1st, 2nd and 3rd. This will be our first Lagree Trade Show.
AM: What's next for you and the method?
SL: A lot, I have many new designs and models that I am launching next year. I am adding electronics and eventually AI to my models. I also launched Lagree 2.0 this year and now I am working on Lagree 3.0
PHOTO CREDITS | Sebastien Lagree
Read the NOV ISSUE #95 of Athleisure Mag and see METHOD + DISCIPLINE | Sebastian Lagree in mag.
POWER BOOK III: RAISING KANAN REALITIES OF LIFE MEKAI CURTIS, JOEY BADA$$, LONDON BROWN
Season 3 of STARZ's POWER BOOK III: Raising Kanan is back on Dec 1st at midnight on the STARZ app (all STARZ streaming and on-demand platforms) as well as on STARZ at 9pm ET every Friday night! We caught up with MeKai Curtis (Arrested Development, Girl Meets World, Milo Murphy's Law), Joey BadA$$ (Wu-Tang: An American Saga, Mr. Robot, Grown-ish), and London Brown (The Hustle, Ballers, American Soul) who are all back for the latest season. We wanted to find out about what we can expect for this season (season 4 is not only renewed but is already in production) as well as what we should be excited for!
MeKai plays Kanan Stark in the 90's in the origin story of the character played by Curtis "50 Cent" Jackson in POWER, the flagship series. We know he's the devoted son of Raquel "Raq" Thomas (Patina Miller) and as he searches for answers that he will ultimately evolve. We wanted to know how he approaches Kanan, what drew him to this series and what he is excited for.
ATHLEISURE MAG: It’s so exciting to be able to connect with you. How do you approach playing Kanan?
MEKAI CURTIS: You know, I approach it like any other character that I would approach and like how anybody would approach life. I take it line by line, scene by scene, day by day, reaction by reaction – I kind of just try to make it as organic as I can. That’s all acting it. It’s reacting.
AM: Where did we leave Kanan last season and where are we picking up with him again?
MC: I think that you’ll kind of find Kanan in the same spot that you left him at the end of season 2. He’s just trying to get a lot of answers to a lot of questions that he has and some of the answers that he’s getting aren’t necessarily adding up. So he dives deeper into finding those answers and then he builds his truth and his new world around that information! So you know, you’re just again finding an inquisitive young man trying to figure out what he is doing in life and who he is.
AM: What made you want to play this character as well as to join this amazing cast?
MC: Ah man, I mean, wanting to play this character, it stemmed from partially being a fan of the original franchise and then just wanting to push myself as an artist and to take on something new, to stretch my chops and to do something that I knew that I could. But even signing on, I had no idea in certain ways on what I was stepping into. I’m beyond grateful for it. I’m beyond ready for it. But even the magnitude of where we are and what we’re creating, it wasn’t so heavily on me at the time. It was just again about doing good work and getting to be part of the POWER franchise!
AM: What should fans be excited about as we come into the season as I can’t believe that it launches this Fri on Dec 1st!
MC: Ah wow! It is crazy! Oh wow, it is coming up on Fri!
AM: I know, right?
MC: Yo, time is moving – I mean time is just timing! It’s just happening. Everything is happening so fast! I mean, you just threw me for a loop with that one!
I mean it’s about just being able to watch the season! It’s about continuing the journey and continuing the ride with us. It’s about continuing to unfold and discover this world and these characters and what made the person – the original people that the fans of the original franchise are really able to get to understand. It’s about knowing the person that they saw from the original and new people that we have garnered and have started to bring onto the ship. They’re getting to enjoy just a really good story. It’s a coming of age story, a story of love, a story of forgiveness, a story of ups and downs and bonding. It’s about just trying to pave your way and making it do what it do every day that you’re allowed to!
We've been a fan of rapper and actor, Joey BadA$$ and the energy that he brings into playing playing notorious drug lord, Kadeem “Unique” Mathis, a character that continues to unveil his complexities from season to season. In addition to finding out how he brings this character to life, we also wanted to know what he loves about playing him as well as what drew him to the POWER universe.
ATHLEISURE MAG: How do you approach playing Unique?
JOEY BADA$$: Well you know, once I get suited and booted, it’s definitely like I get 5 points for that! You know what I mean? Just being in the attire! Also, it’s just more of the mental preparation than anything. You know, I’m thinking about what must be going on in the character’s mind, what are the current challenges that he’s facing and how can I bring that to life on the screen? How can I show that with my actions or my mannerisms or even my facial expressions.
AM: Where did we leave Unique last season and where are we picking up with him again this season?
JB: So you know, last season we saw the villain become the hero and I thought that that was very interesting. You know, I think that with this new season, historically, he was the guy that you hated that you loved or the guy that you loved that you hated. But now, I feel like people are going to see him in a new light this season because he’s in much more of a vulnerable space navigating this chemistry between him and Raq. So, you know his brother being back home and Ronnie’s (Grantham Coleman) not happy with what Unique has done. So there’s this work-life balance that Unique is facing and you know, I think that people are really going to see more of the human aspect of Unique more than anything this season so I’m excited about that!
AM: What made you want to play this character and be part of this phenomenal cast?
JB: Well I’ve been a fan of the original POWER series you know for a long time. When I saw that they were doing a spin-off, I just thought, look I just need a role. It don’t really matter which one it is, but once the role of Unique came and I auditioned for this character and it landed on my desk, I’m like, this is it – this is me. You know, by every means, this is me. I felt like I was born to play this character, you know what I’m saying? It’s been exciting to say the least and I’m super grateful to be part of this universe and to be part of the family.
AM: It’s always fun to see when you’re on screen! Are there any other upcoming projects that we should keep our eye out for that you can tell us about?
JB: Well, as we know, Raising Kanan Season 3 is coming. I’m working on a new album right now to put out at the top of next year. So I’m looking forward to that! Yeah and you know, more film stuff. I’m actually starting up a production company right now so I’m actually looking to get my hand involved in the executive level in this film industry so I am genuinely excited about that! I’ll be producing some of my own projects. I’m just looking forward to elevation and growth!
IG @joeybadass
Before the series premiere of this show, we caught up with London Brown who plays Marvin Thomas, who is Raq's older brother and Kanan's uncle. In that interview, he introduced us to POWER BOOK III, and it's great to now touchbase with him ahead of the 3rd season, to know more about his thoughts on the intracacies of Marvin, how he continues to approach him when playing him, why he enjoys bringing him to life and of course, what we need to know to be prepared for the upcoming season.
ATHLEISURE MAG: How do you approach playing Marvin?
LONDON BROWN: With a lot of concentration and focus in the sense that I just try to make sure that I try to create a lot of layers for Marvin so that he really becomes 3 dimensional and that he’s just not just some caricature, but more so a real person with real feelings. That way, the audience can go on a journey with me.
AM: Where did we leave Marvin last season, and where are we picking up with him again?
LB: We leave Marvin last season injured and in the middle of trying to repair relationships and we pick it up with him right there in the sense of he’s learned some lessons and now he is trying to apply those lessons to really become a better person. Not only for himself, but for those that he loves.
AM: We had the pleasure to catch up before the first season aired and so to talk with you again has been great. What do you enjoy about playing him across these seasons?
LB: The thing that I enjoy is experimenting with the arc of Marvin. That’s what I like! I don’t like for any character to stay in one thing and you can’t put Marvin in any kind of particular space because he’s doing different things. People can even experience that from the first season. This is true even from season to season. Even within a scene, you'll see Marvin go from one extreme to the next. So that’s been fun, just to get into the layers of playing Marvin.
AM: What should we expect from this season as we’re excited that this show is back!
LB: I think that people should expect plot twists and more specifically with Marvin. Just when people thought that they understood Marvin, they’re going to see a completely different side of Marvin that people can appreciate and whatever ideas that they thought that they had of Marvin in Season 1 like, “oh man, he did – oh wait – he is – he’s like this and like that!” But Marvin is still Marvin. So Marvin don’t start no issues, but if you cross him, he’ll finish them. So the undertone of Marvin is still there, but there are a lot of new notes to Marvin that we explored.
PHOTOGRAPHY COURTESY | STARZ/POWER BOOK III: Raising Kanan
Read the NOV ISSUE #95 of Athleisure Mag and see POWER BOOK III: Raising Kanan - Realities of Life | MeKai Curtis, Joey BadA$$, London Brown in mag.
GREAT GATHERINGS | JUNG LEE
There's nothing that we love more than an event that is truly an experience that ties in the visuals, sounds, smells, and of course phenomenal food! For well over a decade, we have always enjoyed seeing Celebrity Event Planner/Designer Jung Lee's flawless attention to detail when it comes to weddings that have been featured in Vogue and Bride's, the red carpet of the 76th Annual TONY Awards in 2023, State Dinners at the White House, corporate functions and more. With the holiday season upon us, we wanted to find out how she got into this industry as her event planning and design production firm FÊTE and her store of curated items can be found at Jung Lee New York. We also wanted to know about her favorite projects, her creative process, and what she loves about the holiday season. We also got a few of her tricks in how you can execute holiday gatherings even if you don't have access to a celebrity planner.
ATHLEISURE MAG: I have followed you on Instagram for a number of years and have seen your work covered in Vogue. There were a couple of NY Bridal Fashion Week shows where I know we were attending the same events and I’ve seen you there. So, it is such an honor to be able to talk to you about your career in design, event planning, and event production.
When did you decide you wanted to be a designer and an event planner?
JUNG LEE: To be perfectly honest, I never thought in a million years thought that I would be doing what I am doing now!
AM: Interesting!
JL: Yeah! I never considered myself a designer and it was just because I was in it and I was getting frustrated with other things. So I thought I was just going to do it in-house and same for planning. Initially, how I thought about planning, in terms of a business marketplace where it is today, is totally evolved. It wasn’t what I thought it was going to be. I thought that there was a need to sort of add professionalism and a different way to think about events and weddings. When I started a little over 20 years ago, we deconstructed what made up an event or wedding and sort of built it back up with what I consider – soul where there is a purpose, a strong point of view and it’s not just like, “oh, it’s this color scheme and whatever.” I guess I have a fairly strong personality and I like things with a point of view as opposed to, it could just be. I went into it with a business angle and I said, you know what? From what it is now, I can actually do a better job in telling a story. So it started from that and then as I started to get into events, I started learning more about the interiors and the event design piece of it.
I guess I was a little bit frustrated and my clients were a little bit frustrated. So I just started doing it and I’m somebody where I learn by doing. I used to spec build homes so I just sort of started to pick it up. So if I had a home, this is what I would want. I feel like at the end of the day, we all as human beings, we want similar things. Obviously, everyone’s taste levels are a little bit different. Our styles are a little bit different, so you want to be able to sort of be able to make adjustments to that. But fundamentally as human beings, we all want more or less, the same thing. So whether it be a home or an event or things like that. I just feel that I understood that quickly.
AM: I like the position that you take on that.
Where do you feel that you get your inspiration from? The depth of the events that you have done, whether it’s the red carpet for the TONY Awards or event planning for the White House, doing weddings that have been featured in Vogue or Bride’s – how do you decide where you are going to pull the inspiration from and where does it all come from?
JL: I mean, I think that inspiration is everything that we see. We don't even understand it. It’s just like all of the images, the films, stories, and novels – everything that we have sort of seen in our life. So, it’s not like, “oh, I’m going to work on this event, let me start.” It doesn’t work like that. For us, the work that we do it’s such a collaborative process. So for us, I really want to get to understand my couples or whatever I’m doing. So whether it’s Dr. Biden – I’m really trying to get into her head a bit. I want to tell that story and have it sort of manifest and unfold into basically tablescapes and color schemes, the candles, and have it where everything is sort of laid out. I mean, it’s not one place which obviously is not an easy answer. But it’s really a whole host of things and then the way that I think about it, I love sort of putting everything on the table and really editing it down and pairing it down. I love starting with more initially and trimming and trimming and trimming until it feels right. It’s like a constant play and it doesn’t stop until the actual install because we’re still editing, adding, removing, and tweaking. That’s part of the craftsmanship and the artistic side in terms of putting an event to life because it’s how it sort of feels and looks.
AM: I totally agree with everything that you said as I’m also a fashion stylist so that concept of always pulling from everything and in the pull I have more than what I need and as you get closer to the deadline whether it’s a photoshoot or my client is hitting the red carpet, then I’m refining and bringing it down to align with what my client is saying and the vision that I have. The final result is the culmination of the hours and adjustments that finally become the desired look. That’s a really cool way to look at it.
JL: Yes, it’s like that for all of the interiors and fashion and everything! We want a little bit more to play with.
AM: Exactly!
JL: 100%!
AM: When you take on a project. From sketching out the ideas to creating, etc. Where do you like to start?
JL: Again, there’s no one place for it. They come in in different ways. Like right now, we have a corporate holiday party that we’re doing that’s for my daughter and she has always loved making gingerbread houses. I don’t even know why, I don’t even like them – I’m not a gingerbread person really. There was something about this holiday season – so we constructed basically a gingerbread house that is like their office which is on Park Ave South and the whole invitation is printed onto it and it has all the things that make it. So, again, the ideas come from everywhere. So it just came from there, it wasn’t like anyone said, make this.
I love that what we do, we can always think about different ways to sort of create something and to present it to our clients. Fortunately, we have a really wonderful relationship with our clients and it’s like year after year, it feels a little bit different. I love the idea of having something that is edible and it’s great for families so that event was for family as well. There is information and a sense of whimsy and fun and it’s the most delicious gingerbread house. Usually the ones that are store bought aren’t so great! So you take it out of this giant box and it’s such an experience to see the invitation this way. So I take my inspiration from experiences everywhere honestly. It’s just, you see something at a store, a museum, an opening – and it’s not like you take that specifically, but it’s how you make it your own for that particular project and I think that that’s where the magic and all the excitement – at least for me is. I’m sure for you too as a stylist.
AM: Absolutely!
JL: I’m sure it’s the fabric somewhere, or a little clip, or a piece of jewelry.
AM: Yup!
JL: You start taking that and you start running with it. Same – so we get inspiration from everywhere. It can be something that I saw on the runway or a really beautiful interior. It could be a fashion period piece or an era – it’s everything.
AM: I totally agree.
What have been some of your favorite projects that you have been involved in?
JL: Oh my God, I mean all of our projects, they’re like my children. I love them all for different things. I mean, obviously, working at the White House on the grounds for France or inside the White House for the Republic of Korea which was super special for me as being Korean born. They hold very very special places in my heart. One was just the first time for the Biden Administration for when they did the State Dinner for France and it was a giant tent and it had never been done before. I loved it and again, we were just on the ground and the way that we had constructed it and sort of made the elevation – they really trusted us and they leaned on us in terms of how we saw it. We propped the tent up so that you could see the Washington Monument and the White House which was really special because that had never been done before.
Then, when we were invited back in the Spring and this time, we were able to do the State Dinner inside the White House, that was really special. We just brought in tons of cherry blossoms and all of the florals that made sense for Korea as well as for Dr. Biden for being the Spring time. So that was really special for me of course and they were so gracious and they invited us to it, like me, my mom, and my brother. So, that was phenomenal to be there at the State Dinner.
Obviously, working on the TONY Awards and again, it hadn’t been done the way that we had done it. So it’s not just a red carpet, being in Washington Heights, I didn’t want it to be a typical red carpet. So we chose a hot pink fuchsia which was fiery to me and I wanted it to feel like a little bit of the Dominican Republic in Washington Heights in the summer time. I wanted it to come to life so along with the backdrop that we had created, lots of tropical leaves and florals that were sort of coming out at you. So I love that it was flat, but also coming out.
AM: It looked beautiful!
JL: Thank you! We’re working on one now for the end of the year where we’re going to a small island off of Kenya for an end of year celebration and we’re getting ready to go there shortly. It’ll be 4 days of events, so all of these events and projects are culturally so different. We did a trip to Cuba before it was open prior to the Obama Administration and that was for the same clients. So, I have a tendency to sort of collect clients over the years and we end up doing so many projects with them because we know them, they know us and they know we will be able to take it up one step higher. That sort of connection with our clients is where they give us that trust where they tell us, you know us, what do you think? That’s really so important where they trust us so we can test out these things. That’s a lot of fun of course.
AM: What do you love about the holiday season?
JL: I know! This year just flew! I can’t believe it! I love the holiday season obviously. For me, there’s so many things. We’re insanely busy with holiday sets and installs and things like that. But I really think that it’s important for me to take time for my team who are so incredible. So treating them really well, treating my friends and family because the work that I do, I don’t have a lot of personal time. I love my work and there is definitely a very blurred line and it's just because I am so passionate about it so fortunately, work doesn't always feel like work for me. What that means is that I’m not with my friends and family as much as I want to be. So when the time sort of slows down because everything sort of stops, I love that. So I really like to spoil and treat them. So that’s my pleasure. I get to work hard and then I can treat the people that are so important to me. I really love that.
AM: Because we’re all planning our dinners, seating charts, and more – for those that are about to embark on their own holiday festivities that don’t have a celebrity planner that they can be assisted by, how can people approach creating their events? What are tricks of the trade that you use that they should do so that they can have fun and the experience is seamless and easy in terms of planning?
JL: I feel like for a lot of people, and young people specifically who have apartments, they feel so intimidated, but like anything, the more you do it, the easier it becomes and the better you become. You have to have a starting plan and I think that some people are so intimidated because they think that it has to be perfect. They’re exhausted before they even begin and that’s no fun.
I love a beautiful place setting.
AM: Same!
JL: I think that the notion of having as many people as you love at your home that you care about and fostering this community of this wonderful warm energy especially around the holidays is everything! I really believe in the energy of all of that and I love on it. I don’t think that it needs to be so fanciful, but the lighting, the music, you know. Getting some good wine or some champagne, it doesn’t have to be a fancy holiday cocktail. Do it if you want to, but you don’t have to. The most important thing is setting the mood so it doesn’t feel like such a big list. And again, great scented candles – to me smells, sights, and what you hear is the most important thing and that is everything in terms of setting the mood.
Whether they are frozen foods that you got to heat up, like quiche puffs or whatever – that to me is less important honestly. It’s about being together and setting a mood. That to me is far more significant rather than someone slaving over a kitchen and making things for days and days. That to me is silly. Because again, I hate waste and I feel that that’s a waste. Again, if that’s what you do, go for it, do it. But if it’s not, if you have limited time, you can get great food and it doesn’t have to cost you a fortune and you can have it at home. To me, doing something at home versus at an event space or a restaurant, there’s nothing like it. Because the more you do it, the easier it will be. I just love the notion of getting your home ready to have people over. We clean our floors, we clean out our fridge and it’s that anticipation when we’re getting ourselves ready for it and I really think that when people do it, they will do it more often. It’s just good for our souls I think!
AM: I totally agree and I love the fact that you’re talking about people should do the things that are comfortable to them. Bringing foods in, frozen food options, spending time with people, and removing that stress.
One of my favorite things is that I love an awesome bar cart or cocktail nook and I also know that you have your store, what are 3 items that we should have or can gift to others that can elevate a cocktail/bar cart experience?
JL: I mean, I think that great little bowls and I love warm nuts because it’s the easiest things to do. It’s so luxurious when you’re having a nice warm nut. I think that a nice thoughtful gift like a great scented candle. We just got a new one in that I was in Paris and I smelled it and I thought, we have to bring this in and I do think that the French do make the best candle and scents because that’s where it all originated. It’s called D’ORSAY. We just got them in and I love them all! I think that going to someone’s home, a pet peeve of mine is that you bring them a bouquet of flowers, it’s hard for the host because now they have to take it and make it an arrangement unless it’s all sort of done and they can put it out. I love serving cake plates and domes and bringing sweets, but bringing it in a really beautiful cake stand. I like taking some store bought things and putting it on a nice plate and that afterwards, they have a nice gift to remember. I’m a big fan of that and I guess it sort of depends on people’s price points. As a hostess gift, you don’t have to break the bank, but I think that nice subtleties that feel a bit neutral that they can appreciate. I’m not a fan of gifting things that are too seasonal necessarily. I’m not into something that has a turkey or a Santa on it! I think color is more interesting if you are trying to do things that are for the holidays.
AM: Those are great tips as I always believe in bringing gifts and these are also great ideas to enjoy for yourself as well.
When did you get he idea to launch your own store, Jung Lee New York? I love the curation and it’s as tasteful as the events that you plan.
JL: You know, back to what I was saying earlier, people are all the same. Part of what I do in looking for things and constantly shopping for my clients and events that we’re going to do, and I shop everywhere. I think at the end of the day, everyone that I know, I don’t care between the billionaires to someone who is working in a finance job or someone who works in fashion, we all shop high-low. We go to Zara and we pair it with our Chanel bag. Everyone does that and I found that a lot of the home stores, it was either luxe or Big Box and I didn’t like that and I wanted to create a store that I would want to shop in for me and my clients!
That’s what I felt and to me I felt that we really represent the best $10 glasses to all of the Christofle and the Baccarat and everything in between. Because that’s how I feel that I live and how I feel that most people live and I like that. Everything feels luxurious and the cost may be whatever it is. So to me, everything in the store is a great piece. Obviously there are great investment pieces and certain things are just really nice. But I don’t think that a price necessarily dictates whether something is great or not. To me, I value – value. I handpick 90% of the items that are in the store and there are glasses that are $400 and I will pay for those as I think that they are so beautiful. There is a Saint-Louis glass that’s called the Les Endiables and it’s one of my favorite things and it has been around for awhile and you can use it upside down because there are 2 cups to it and I love the playfulness of it. Nobody does it like that and it’s not inexpensive, but whatever it costs, it’s worth every single penny in my opinion. Then there are glasses where I’m like, those are great and I love them and they are a $10 glass. Or I love an acrylic! The things that people bring home, I don’t necessarily think that it needs to be so precious because I think that people spend way too much time thinking about that. If you like it, bring it in! People are like, "oh my God, what if it breaks?” People buy a $2,000 pair of boots and you scuff them up and you have to get them repaired. It’s ok!
AM: It’s so true!
JL: You have to live and that’s the thing that I want people to realize. Enjoy life and live! It’s ok. You have a gorgeous ring, of course you’re going to wear it. You’re not going to leave it in the safe deposit box! I’m such a big proponent that you have to live life! Enjoy, get the best things possible. Don’t break the bank, be smart about it. People think months about whether they should get this or that. I love collections and I love knick knacks. There are certain glasses that I have that can all live harmoniously together on my Thanksgiving table. To me, it’s like a great denim, you pair it with your favorite designer silk top or whatever. You can go all denim and a white T-shirt or you can go a little fancy or you can mix and match. That’s what I think that tabletops should be. If you curate it properly, your fancy stuff should be able to work with your everyday stuff!
AM: Many years ago, I was a Home Manager at Anthropologie and that’s when I started really loving décor with all of the different plates, silverware, mugs, candles, packaged soaps, etc. So to have a Baccarat glass that is mixed with an Anthropologie Latte Bowl – it looks so good on the table together and it’s like a moment.
JL: Yes! I think the thing about it is that I think that between fashion and accessories, I think that people have a sense because they have been working on it and I think that with homes, they find it so intimidating. I think that’s why people go all white basic. People are so afraid that they just want to be all so safe. If color makes you happy, have some color. If you’re more neutral, that’s ok but you don’t have to have it all white. It’s like wearing white, all day long, that feels boring. I just think that your home should be like the best restaurant that you have ever gone to. All of the things that you use whether it’s glasses or small plates, it should be like, “I love it!” Silverware, I feel like people don’t think about it. I think it’s one of the most sensual things that you should have.
AM: 100%.
JL: You should love your fork, you should love the spoon that you use. You should love it and if you don’t love it, you should think about it and start acquiring the things that you really want.
AM: Could not agree more! There is nothing better than having your Sweetgreen salad and having a lightweight hammered copper fork to eat it with a stunning wine glass while you watch The Golden Bachelor solo or with friends! There’s something about that high-low that you can enjoy it while doing something casual that isn't tethered to a holiday season or special event. It’s just appreciating that moment and I don’t think that you should relegate those items to big/signature events only.
JL: Without a doubt, if you love it, you should do it!
IG @jungleeny
PHOTOGRAPHY CREDITS | PG 48 Shawn Connell | PG 51 Dimirtrios Kambouris/Getty Images | PG 52-59 Erin Scott/White House Photo Office |
Read the NOV ISSUE #95 of Athleisure Mag and see GREAT GATHERINGS | Jung Lee in mag.
THE BACHELOR S28. E0. | THE LADIES OF JOEY'S SEASON
On Jan 22nd, we will get to see the premiere episode of S28 of The Bachelor where Joey Graziadei who was the runner up in S20 of The Bachelorette with Charity Lawson, will be able to start his own journey on The Bachelor! We can’t wait to see who he picks and what happens along the way. We’re sharing the contestants that will be in this season and we’re really looking forward to how sisters Lauren and Allison navigate competing for the same man, living in the house, and how they engage with the other women!
Each night during this season, we will tweet about The Golden Bachelor 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!
WHO WE THINK IS GOING TO HOMETOWNS
PHOTO CREDIT | The Bachelor Contestants/Richard Middlesworth
THE BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
HOLIDAYS, HEALTH, + HAPPINESS WITH LA LA ANTHONY
We always enjoy when we have the opportunity to catch up with STARZ’s BMF and Showtime’s The Chi star, La La Anthony! We love when we see her in a number of projects whether it’s in TV, film, as an entrepreneur and more! With the holiday season that’s known for a number of events as well as taking that time to think about how you are stepping into the New Year, we wanted to catch up with her to see about how she navigates this business season personally and professionally!
She partnered with Delsym because when a cough starts making its way around La La’s house, there are two things La La’s family needs to feel better together so they don’t miss out on any holiday festivities: Delsym, the #1 doctor recommended, 12-hour cough suppressant, and her favorite Puerto Rican Chicken Soup recipe, her go-to comfort meal when her family is feeling under the weather this cold and flu season.
ATHLEISURE MAG: It’s the holiday season. We can’t even believe that it’s the end of the year!
LA LA ANTHONY: Right? How did that happen?
AM: It’s like we blinked in April and here we are in Dec!
We’re enjoying tons of activities, but it’s also the time of year that we can get a bit under the weather. How do you navigate that during this time of year?
LLA: Well, that’s exactly why you know that I wanted to do this partnership with Delsym. It’s been a staple in my house so especially having a son for a very long time. So, you know when that cough is starting and we’re not feeling well, that is my go-to. So why not let the world know?
Delsym, you know is the #1 doctor recommended 12-hour cough suppressant. That along with this chicken soup that my mom taught me how to make when I was growing up, that’s the one thing that I learned in the kitchen, because I’m not that good in the kitchen. That combo right there, you’re good to go. So I definitely wanted to be part of Delsym’s, Bring Comfort Home Campaign. In this kit, you’ll also get all the ingredients to make my favorite chicken soup. It’s DelsymMealKit.com. You’re seeing it behind me right now and it’s just something that Kiyan, my son, and I have been rocking with for a very long time.
AM: When you’re under the weather, you have the things that you do. I have my favorite set of cashmere, my streamed shows, that oversized mug that I’m drinking out of. I love a good chicken soup recipe so what is it?
LLA: So, I grew up in a Hispanic household. Both of my parents are from Puerto Rico, so it has Spanish, Latin, Puerto Rican flavor in there. So, it’s however my mom taught me, what seasoning to use, how to mix it up – it has that kind of flavor to it, which is why I love it so much and it’s easy. Because if you follow the steps, I feel that anyone can do it, because if I can do it, anyone can do it, because I don’t know how to cook at all, so it’s literally like, if I follow it and she tells me what it is start to finish, the result is going to be good! It definitely has Latin flavors like Sazon to it. So you know it’s going to be good!
AM: Definitely checking it out as the other night I enjoyed having Avgolemono (Greek Lemon Chicken Soup), which I thought was amazing and I had never had it before. So this, sounds like another winner to me even if I’m not sick because I do love Chicken Soup!
LLA: Oh no, that’s the same with me! It’s just my go-to for holiday seasons in general. I don’t know, there’s something about eating something that you had growing up that makes you feel nostalgic, like holiday, and home. So, it kind of for me, brings all of that out for me.
AM: There are a number of traditions that we enjoy as well as those that we make as we go along. What are some of your favorites during this holiday season?
LLA: So for me, I grew up and always had tons of people in my house. It was my whole family, that’s how it has always been. So I have continued that tradition so now in my home, Thanksgiving just passed, I had 30-35 family members – it might have been more now that I think about it. 35 family members in my house, which my house ain’t even big enough to fit 35 people! So we were all just cramped in there and we’ve always been like that. Just playing games, music, laughing, and fun. We just had a great time and the same thing with Christmas, it’s just continuing that family gathering and having everyone together and taking a break from their crazy lives, work, and everything that they have going on. So, it’s always been like that. It’s nice to be in a place where I can continue that same holiday tradition.
AM: Well, this season means that we do tons of different activities whether it’s with our colleagues at work, friends, and family. What’s the best way that we can keep it cute and fresh when we’re doing all of these different things?
LLA: Stay healthy! That’s how you keep it cute and fresh! The holidays are when people get sick, so stay healthy so that you can be outside and that you can enjoy these social events and gatherings. It’s fun being outside and doing the Christmas parties, the NYE parties, it’s fun. You get to be social, you get to meet people, and you don’t want to miss out on that stuff because you’re not feeling well. Stay on top of your health, stay on top of you’re A-game. Another reason why this partnership was important to me is because I want to be my best, and I want Kiyan to be his best so that he can be great at everything that he is doing.
AM: What are you thinking of in terms of gifting friends and family this year? What are things that we should also be thinking about for our holiday lists?
LLA: So candles to me are always great! Like, candles are easy, but they are so symbolic and they have so much meaning. You can get candles that are engraved, you can get candles that say a quote or a scripture on it, whatever your preference is. But, I think that that’s like a not too expensive gift that it’s intimate and it feels thoughtful. That’s always my go-to. Like, who doesn’t want a beautiful candle?
It’s not something that you’ll ever have enough of. You’re not going to be like, “oh, I’m at my candle limit!” There’s no such thing.
AM: Especially those that are in those big jars!
LLA: Oh yeah, I love! Those are really pretty.
AM: Well, you’re an amazing mom, a great actress, and you’re always putting your name and intention behind great things! It’s always great when I have the ability to be able to interview you and to see all the things that you continue to do. I know that with you, it’s always going to be excellence.
LLA: I really appreciate you saying that, thank you so much!
You can sign up to win a Delsym Comfort Meal Kit, featuring La La Anthony's Puerto Rican Chicken Soup recipe ingredients beginning today through Friday, January 5th by visiting DelsymMealKit.com. Winners will be selected and notified in early January. Terms and conditions apply. But we also want to give you the scoop on her recipe as well which you can read below!
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THE GOLDEN BACHELOR S.1 E.8 | FINALE + AFTER THE FINAL ROSE
We’re back after a break for Thanksgiving and we finally get to see how it all ends on The Golden Bachelor. Jesse Palmer promises that we will definitely have some twists and turns as we watch how Gerry will navigate this experience. Back in Costa Rica, he chats with his 2 daughters and his granddaughters who came out to meet the final women, Theresa and Leslie. You can see how close their bond is as well as how they want him to enjoy his experience.
First up is Theresa who bonds well with his family. She lets them know that her story is very similar to Gerry’s in terms of marrying her high school sweetheart and also seeing him get sick and pass away. She makes a great impression and later on when she is alone with him, she lets him know that she only wants to be proposed to if he is 1000% sure. He promises her that.
Back in the studio, there are various people from across the franchise that is in attendance. It’s always nice to see people and those that they are with as well as those that we will see again in future seasons.
Leslie meets the family and it seems like he is more at ease with her and has a lot more jokes that he shares with her. It seems like the family likes both women. It seems like whoever is on the second date with Gerry gets an awkward version of him that starts to mentally step away from who he is with. Leslie picks up on it and feels that she will address it when they are on the later portion of their date.
He lets her know that the process can be a lot but that he’s happy that she is there and that although he had a dip, it’s time for them to focus and have fun. She gifts him a book that has their memories from their time together from cards, photos and more! The book is also blank for more chances to fill up. He thanks her for being a blessing and she lets him know that she can’t imagine being without them. She tells him that he loves her and he doesn’t say it back. He’s emotional and she asks if he has something to tell her and he just says that the decision is a lot harder than he thought and that it is impossible. He leaves her, cries in the stairwell, and she feels that she’s not sure on where they stand. He decides to go back and talk with her to say what was on his mind. He tells her that he has fallen in love with Theresa and that that is the direction that he is going to take. Leslie says that everything that he told her the other night was a lie. She tells that they weren’t off, that he was off today and wants to know where things went wrong. He tells that things just evolved and that she shouldn’t feel awful. She tells him that she can feel whatever way she wants and she tells him that he went down a path, made her feel assured, and then he took a turn and left her there. She tells him that she fell in love with him and his family and at least she won’t have to go through the process of walking out in the gown and dress on the platform to be even more embarrassed. Jesse’s face watching it looks so disheartened. Gerry seems torn up over what happened as well.
Leslie is on the couch and you can see that she is still affected by what happened. She walks us through the days leading up what we just saw. Jesse lets her know that Gerry is there to talk with her so that she can find out more about what took place. She tells him her thoughts and that even though we didn’t hear everything that took place in their overnight, she lets him know that what he said, didn’t match what he ultimately did to her. He tells her he tried to focus on each relationship and sometimes he got caught up in the moment and said I love you. She says that she hears what he’s saying, but she can’t say that she forgives him.
We’re back in Costa Rica as both Theresa and Gerry prepare to see one another. They meet one another on the platform and we know that he intends to ask her to marry him. We also know that if he asks, Theresa will say yes. She tells him that she wants to spend the rest of her life with him. He tells her that she’s not the right person to live with, she’s the right person that he doesn’t want to live without. He asks her to marry him. He gives her the final rose, the Golden Rose.
The couple finally make their way to the stage. With their first public experience, they can finally let everyone know - apparently, she didn’t even tell her sisters! Interestingly, we learn that on Jan 4th, Gerry and Theresa are getting married live on ABC and then on Jan 22nd, we’ll get to watch Joey start his Bachelor journey!
Each night during this season, we tweeted about The Golden Bachelor and you were able to chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we let you know who our faves were from the last episode and if we’ve changed up since then as we got closer 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!
GERRY CHOSE
THE GOLDEN BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
THE GOLDEN BACHELOR S.1 E.8 | FANTASY SUITES
Well it’s time for Fantasy Suites and we’re in Costa Rica for this week’s The Golden Bachelor. It’s another part of this franchise where we’re interested in seeing how Gerry navigates many of the elements of the show that we have come to expect. Jesse and Gerry catch up on what the week entails as well as what he feels for both of them - he also notes that he said he was in love with Leslie and he hesitated with Theresa.
He kicks off the dates starting with Leslie. They have a little hike which leads them to their repelling activity! Leslie looks super apprehensive (as are we), but they end up getting through it and end up at the base of the waterfall in their swimwear embracing the moment. They continue their date at dinner where they talk more about what they expect. They move onto the Fantasy Suites where they can talk more and can get to know one another. They wake up next to each other enjoying breakfast and Gerry says how he feels that their relationship has improved significantly. Leslie watches him leave knowing that he will be with Theresa next and she has to say secure in what they have built.
The date on paper seems great between Gerry and Theresa; however, his mind is back with Leslie. Theresa notices and brings it up. You can see Gerry struggling and he even acknowledges that he needs to be present to figure it out with Theresa. After they finish riding horses together, they’re at dinner. Gerry asks more questions, but you can see that he’s trying to give her time so that he’s not as lackluster as he was with her before. By asking her questions, he hears more about her life in securities and how she hasn’t been with anyone since her husband. It seems that he has been drawn in a bit more. They wake up together and it seems like they’re close as well. He lets her know that he loves her.
It’s definitely going to be a tough decision and someone is going to be hurt whichever way it goes. Nov 30th will be the day when we find out who he chose! We also get to see his family and what they think about the final two women.
Each night during this season, we will tweet about The Golden Bachelor 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!
WHO’S GOING TO FANTASY SUITES
THE GOLDEN BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
63MIX ROUTIN3S | LAIRD HAMILTON
63MIX ROUTIN3S | CHUCK NORRIS
THE GOLDEN BACHELOR S.1 E.7 | ROSES + WOMEN'S TELL ALL
Last week we saw Hometowns on The Golden Bachelor and we left Gerry having to make his final decision for roses! We definitely feel for him as we can see the toll it is taking on him. It’s also the Women’s Tell All, so we can find out more about what was taking place. We’ll have to wait a bit to see who else received the rose, but it’s great to see the women on the stage and to hear from them. It’s also great that we’re able to take a walk down memory lane to see a number of the events and the interactions.
We have to say that he cast of women that were in this season were lovely and inspiring. Susan was a fave and to see Kris Jenner shout out the women as well as Susan specifically was a great moment! Joan talks with Jesse Palmer one on one. It was sad to see that she left early due to her family needing her, but sweet to see how Gerry handled it. Ellen also gets to chat with Jesse about her journey. She even talks about her best friend Roberta who passed away prior to the airing of the show which was another moment that touched everyone.
Gerry hits the stage and sees the women on the stage and he lets them know that he misses all of them and loves them all. He lets them know how he enjoyed getting to know them as well as showing how people of their age still have lives to lead and that they should be out there!
We finally find out who else gets a rose as we know that Leslie already has hers! It’s between Faith and Theresa. As Gerry contemplates his decision, Jesse asks him what he wants to do and Gerry says he knows what he needs to do, he just doesn’t want to do it. Gerry comes back in the room, apologizes for the delay and gives the last rose to Theresa! You can see that the audience is surprised as we all thought it would go to Faith! Seeing the anguish on Faith’s face watching this scene in the audience is gut wrenching. She chats with Jesse and her fellow cast mates send her love. Jesse says what we’re all thinking, “we’re shocked that she was sent home!” Seeing Gerry cry when he saw Faith was so sad and to hear her crying was so emotional. The respect between one another is really sweet to see.
We get a bit of a peek into the upcoming weeks and the emotional journey will continue. We see him continue with both women, them at Fantasy Suites, his family having their input and more. There’s still a lot more to the story as the final episode for this season culminates on Nov 30th.
Gerry Gave Roses To | Leslie and Theresa
Gerry Sent Home | Theresa
Each night during this season, we will tweet about The Golden Bachelor 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!
WHO’S GOING TO FANTASY SUITES
THE GOLDEN BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
THE GOLDEN BACHELOR S.1 E.6 | HOMETOWNS
It’s Hometowns on The Golden Bachelor and Gerry is on his way to see the ladies and their families which will also include children and grandchildren! We start off with Theresa in Shrewsbury, NJ. Seeing the family support that she has is always nice to see. Everyone weighs in on how they like Gerry.
With a great date down, Gerry continues on to see Faith in horse country! Benton City, WA is rural, but it’s awesome to see her horses. The two of them ride horses together and they talk about the fact that neither would want to to leave where they live as they have roots and interests there. How will they figure out how they will make their relationship work? Faith’s sons ask about whether he is in love with Faith and he admits with a number of pauses that he thinks that he is. The fact that they both said I love you - how sweet is that?
The last date takes place with Leslie. He learns about how important her older brother is as he took over father duties when their dad died. Once again the vibes between Gerry and the family is positive. Her brother says that Gerry is so out of the box from what she is used to, and her likes that for her.
It’s a tough decision to see where all of this would shake out as only 2 women will be going forward with him. All 3 women have let him know that they are in love with him. Now that everyone is back at the mansion in LA, Jesse Palmer greets each of the women to see how everything is going with them and what Hometowns is like. Gerry decides that he will continue on this journey with Leslie and he gets overcome and needs a moment to himself as we’ll have to wait until next week to see whether Faith or Theresa will stay.
Gerry Gave Roses To | Leslie
Gerry Sent Home |
Each night during this season, we will tweet about The Golden Bachelor 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!
WHO’S GOING TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
THE GOLDEN BACHELOR S.1 E.5 | THE GAMES CONTINUE
It definitely feels like the lines are drawn with some of the ladies of the The Golden Bachelor and last week, we were bummed to see that Joan chose her family’s needs over continuing her journey. As sad as he was to see her go, he knows he must continue his journey as well.
Jesse Palmer lets them know that there will be a group date and one 1-on-1 date and although hometowns is next week, only 3 women will have the opportunity for their family’s to meet Gerry! That’s a twist and shock for everyone - us included! Faith will be on the 1-on-1 date so the remaining ladies will be on the group date. Gerry knows that next week will be important as he will be meeting families which can include children and grandchildren. Although the women are supportive, we see Leslie being bummed that the once in a lifetime date went to Faith. They enjoy a helicopter ride and they land on a yacht to enjoy the day together. Of course, they also had a hot tub moment as well. Faith and Gerry talk a bit and he learns more about who she is as a person. She receives a rose and we’ll be seeing her at Hometowns next week.
Back at the house, the women are getting excited for their group date and they see Faith arrive with our rose. They hear about Faith’s date and you can tell that everyone is a bit nervous. The group date is at the Santa Monica pier so there are a number of games to be enjoyed as they allow their inner child to come out! Who doesn’t love a bit of Whack-a-Mole session? Sandra, Susan, Ellen, Leslie, and Theresa are vying for the remaining 2 roses as they head into Hometowns. Theresa takes the moment to tell him that she doesn’t want to go about her days without him. He spends time with each of the women during the group date and it’s nice to see that he makes every effort to make everyone feel like they are getting quality time.
As much as we’re loving this show, different episodes makes us wonder why they can’t have 4 people go forward to Hometowns? Couldn’t they have a 2 hour episode so that we could see all 4? Clearly this season has been moving quickly. This episode is #5 and we only have 6 people. It’ll be interesting to see if there is a second season, what tweaks will they make that will have the same format of The Bachelor/Bachelorette?
Gerry lets them know that he feels the weight of having to choose two women. He said that he’d rather take one more day and pick 2 women at the rose ceremony. The women assemble and he reiterates the importance of the rose. The first rose goes to Leslie. The final rose goes to Theresa. Sadly, Ellen, Sandra, and Susan will not be moving on!
Gerry Gave Roses To | Faith, Leslie, and Theresa
Gerry sent home | Ellen, Sandra, and Susan
Each night during this season, we will tweet about The Golden Bachelor 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!
WHO’S GOING TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
THE GOLDEN BACHELOR S.1 E.4 | LET'S PLAY BALL
Last week was a bit of drama for the ladies of the The Golden Bachelor and we’re definitely keeping an eye on Theresa and Kathy! Trista joins the women and she introduces herself to them letting them know that she was on the first season of The Bachelor and she was the first The Bachelorette. She lets them know that she will be there on the Group Date. Ellen, Sandra, Susan, Nancy, April, Theresa, Kathy, and Faith will be on the date. Leslie will be on the 1-on-1 with Gerry Turner. The group date includes pickleball! Joey who will be on The Bachelor season 28 joins them and Trista! We know that Joey loves playing tennis so we can see why he’d be part of this. The women get into pairs so they can play against one another and the winner will be in In Pickleball Magazine. We did like when April acted like she broke her ankle so she could have a little cuddle time with Gerry. of course with this tournament, Jesse Palmer lets everyone know what’s going on on the court. It’s fun to see them play and Gerry also let them know that he enjoys this sport and his partner needs to be his partner to play this after the show - so they will get a taste of what it’s like to be with him.
After the game, he sits down with the women to see how the game went. He sits with Sandra and talks about the fact that she is missing her daughter’s wedding to be there. He suggests that they FaceTime her which touches Sandra. Of course Theresa and Kathy are still talking about last week. Once again, Theresa doesn’t really understand that people have boundaries and that while she is being honest and super transparent, others aren’t taking it in the same way.
Of course Theresa talks about the exchange between her and Kathy with Gerry. He didn’t like the way Kathy reacted to her. This clearly isn’t going away anytime soon as the pot continues to be stirred between the two of them. Gerry gives the rose to Sandra which is sweet as she has been one of our faves since the beginning!
The 1-on-1 date with Leslie involves an ATV which is definitely an activity that we can see them doing. She shares how she doesn’t have the best picker and that she was divorced twice and that she really enjoys being with Gerry. She tells him that she has been single for 22 years. They end their date with a hot tub and of course, he gives her the date rose.
Back at the house, the women play Never Have I Ever with ice cream. We love hearing about April’s experiences as they continue the game.
Sandra is under the weather and another one of the ladies has a stress fracture from pickleball. Gerry is looking for clarity during the cocktail party so that will assist him in the rose ceremony. He wants to see Susan and beings her a gift - rose quartz. He lets her know that empathy and strength is what the stone is known for and that it’s those qualities that make him feel that he reminds her of his wife. Kathy sees him kissing Susan and she feels unsettled. He even visits Sandra who is laying down in her bed. Kathy feels that she needs to make that vital connection so that she can continue as they are half way through the process. Ellen tells him that she is falling in love with him and it makes Gerry realize how he really needs to make the best decisions.
When he takes some time with Nancy, she says that she sees he has relationships that have progressed and that she doesn’t think that she is one of them. He agrees and she goes home!
Gerry Gave Roses To | Ellen, Faith, Leslie, Sandra, Susan, and Theresa
Gerry sent home | April, Kathy, Nancy,
Each night during this season, we will tweet about The Golden Bachelor 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!
WHO WE THINK SHOULD GO TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
THE GOLDEN BACHELOR S.1 E.3 | THE JOURNEY CONTINUES
We’re back for another week of The Golden Bachelor and emotions are high as we see that Gerry Turner is visibly upset and the women back at the house are all talking about their feelings as they get into week 3! They also want to make sure that they get a 1-on-1 date as Theresa has been the only one that has had one. Jesse Palmer lets them know that that there will be a 1-on-1 date and a group date - which they will all be on! It’s a talent show, so we know what we can expect for this date.
The women enter a studio that has a live audience and they see Jesse and Gerry waiting for them. Kaitlyn Bristowe is along for the date as she will be one of the judges. The winner of the talent show will get a 1-on-1 dinner with Gerry that night - so the stakes are high! The women bring their talents and personalities to the table and everyone has a great night! We love Leslie’s dance, interaction with Gerry, and giving baked goods - it’s a trifecta! Poor Joan is concerned as she feels that she has nothing to offer during this date. She makes a cute poem about her experience upon her first meeting with him and it’s a really genuine moment that everyone can enjoy. The winner of the Group Date is Joan! They sit down to their dinner and get to know each other a bit better. They both talked about how it was after their spouses died they had to navigate claiming their own lives. We can see Joan being a top pick for Jerry as their is an ease between one another. She also receives the Group Date Rose.
The next morning, Joan talks with her daughter and hears that she’s needed at home as her daughter just had a baby and needs her mother. Of course Gerry is excited for his 1-on-1 date not knowing about what he is about to walk into. Joan greets him and tells him what’s going on. Both are visibly upset and Gerry understands while also being upset that she has to make that choice. Every episode has been a tearjerker for one reason or another, we were hoping to see more of Joan and how their relationship would progress. Can we hold out hope that maybe she will come back in future weeks as that has happened before!
One of our favorite designers, Michael Costello met the women to let them know that someone was going to have a big night. He’s there for Ellen and he brings her to a dress paradise for her date. One of the favorite things that we love about this designer is how he creates looks for all body types - so it’s nice to see him on this episode. She emerges in a hot pink dress to go on her date. They talk to get to know more about one another. Ellen wants to know how his wedding was and Gerry admits that although he looks at the pictures, the day is a blur but he sweetly shares how him and his wife didn’t have a lot of money when they started and they would invite their parents over because they would bring groceries! Ellen shares how her marriage which lasted for 25 years was good until she divorced her husband. They also enjoy a hot air balloon and she receives a rose on their date.
Going into the cocktail party and the rose ceremony, the women understand that they need to dig deeper. Watching the dynamics of the women with one another is also interesting as you can see the jealous vibes popping up every now and then between them. Kathy doesn’t like how Theresa continues to overshare and she let Gerry know that there are some people that aren’t kind. She doesn’t throw Theresa under the bus, but she does get a rose! Theresa asks to speak to Kathy to find out if there us a rift. She lets Theresa know that when you’re speaking about your relationship, you need to be mindful of how others feel and that some things should be more discreet. Of course Theresa is upset and cries to Faith about it and Gerry happens to walk into the room and hears about the drama. He’s surprised that Theresa is the one that has been the source of pain.
The rose ceremony begins
Gerry Gave Roses To | April, Ellen, Faith, Joan (but due to a family issue, she has to go home and leave the mansion), Kathy, Leslie, Nancy, Sandra, Susan, and Theresa
Gerry sent home | Edith and Christina
Each night during this season, we will tweet about The Golden Bachelor 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!
WHO WE THINK SHOULD GO TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
THE GOLDEN BACHELOR S.1 E.2 | WELCOME TO THE MANSION LADIES
It’s the second week of The Golden Bachelor and we get to see the ladies enter the mansion! Seeing the women decide where they will sleep and navigating bunk beds is pretty funny.
Jesse Palmer meets them and asks them how they have settled in. He gives them the date card (which some didn’t know what it was) and Theresa is given a 1-on-1 date with Gerry Turner. We see him get out of a vintage car to pick up Theresa and then we see them driving where he doesn’t have headlights. It seems like they could have had a limo to take them so that it wasn’t such a harrowing experience, but at least it allows them to bond a bit on the way to their destination.
Their date takes place at a diner that seems like it’s out of the 50’s. Hearing them talk about their spouse’s passing, their circle of friends, and navigating that look and moving forward. They even get in on a flashmob that starts up in the diner. She gets the Date Night rose. It’ll be interesting to see what the women will say when she comes back as Theresa’s birthday has been a topic since last week’s episode.
Franco, our fave photographer that’s a friend of ours is taking pictures of Gerry! The group date begins and it’s going to be a photoshoot for a romance novel! The women get to select outfits that include weddings dresses, the 60’s, 70’s and the 80’s. They’re divided into groups that include vibrant colors, summer of love, road to passion, and bridal. Of course there were some who didn’t like their outfits and others who got emotional as wearing the wedding dress made them think of their husbands that passed.
Gerry realizes that Ellen seemed a bit off and he wondered what happened. She let him know that emotions hit her when she wore the dress and he shared how he has had those situation happen as well and he let her know how the scent of cinnamon a few years ago made him think of his wife.
The group date goes straight into a after group date party with the rose out there already. It’s interesting to see how the segments we’ve come to know are still there, but are slightly different to accommodate the flow of this show. The interaction between Leslie and Gerry is pretty cute as she shares that she also wears hearing aids and that how she presents on the outside isn’t exactly who she is inside as she is a lava cake! It’s s fun moment, but ultimately, Nancy gets the group date rose for the night.
The cocktail party is also a birthday party since it’s Gerry’s birthday. Susan popped out of the cake for him and snatched him away to have some 1-on-1 time. Faith also get some time with him and lets him know that she was happy to see him as she got the First Impression Rose, but wasn’t on the 1-on-1 date and the group date. He even gifts Ellen a framed photo from the novel/bridal shoot.
The rose ceremony begins and Leslie, Joan, Edith, Ellen, Sandra, Susan, Christina, Faith, April, and Kathy.
Gerry Gave Roses To | April, Christina, Edith, Ellen, Faith, Joan, Kathy, Leslie, Nancy, Sandra, Susan, and Theresa
Gerry sent home | Jeanie, Natascha, and Peggy
Each night during this season, we will tweet about The Golden Bachelor 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!
WHO WE THINK SHOULD GO TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
Read the latest issue of Athleisure Mag.
THE GOLDEN BACHELOR S.1 E.1 | LET'S GET TO KNOW GERRY
So, avid fans of Bachelor Nation know that during the commercial breaks of ABC’s The Bachelorette and The Bachelor, they have always made requests for The Golden Bachelor with focuses on an older demographic. While we watched Charity Lawson’s season, we learned that we would finally get to see it AND that it kicks off tonight! We have all seen Gerry Turner a restaurateur from Indiana share his love story with his wife of 43 years that was his high school sweetheart and it was cut short by her death. He knew what love was and the fact that he is putting himself out there again, it’s something that we can all appreciate regardless of our age! His daughters rallied around him and gave him the support that he needed to give a second love a chance and the series opens with him getting ready in his tux and putting his hearing aid in. We’re already hooked on what this season will be like as well as those that will be vying for his heart! Even The Bachelor’s Matt James’ mom, Patty is in the season! How will this play out as he’s not a social media guy coming into this, he will meet a number of women in this experience, and have the world watching him! It will be interesting to see what elements from the other formulas will find their way into this season!
Jesse Palmer meets him at the mansion and of course asks all the questions that we’ve been thinking prior to and during this process! The limos pull up and we have seen some of the women getting ready and they are all stunning!
Edith kicks us off and she looks stunning in her gold gown and brings confetti to start the party! She looks so regal and it was a great way to kick it off! The stories that these women share and bringing elements of their lives and experiences, it’s so heartfelt. Ellen the spunky pickleball player has also got our eye! Sandra was another that caught our eye leading up to emerging from the limo and her meditation was on another level! Of course, like any limo situation there are a few gags along the way like the “granny routine” from Leslie who is a dancer/choreographer - she dated Prince - need we say more? Theresa and the birthday suit, we can’t even! We also love the Anne Margaret of the group, April! The dresses, the glowy faces, and the personalities - this is definitely going to be a fun season to watch! I love how they have spunk and are sizing each other up! It’s amazing to see how dating is regardless of how old you are.
He met all the women and joins them in the mansion. You can see that he is overwhelmed and appreciative of everyone that has arrived. Of course, April grabs him first to get to talk with him and gives him a calendar of just him! We see other amazing connections begin to start and then there is an all out dance party with everyone!
Jesse brings out the First Impression Rose and everyone realizes that things are getting a bit serious! Gerry continues to chat with each of the women so that they get time. Faith, who rode in on a motorcycle and also wrote him a song and played the guitar, receives it!
The Rose Ceremony begins and Ellen, Theresa, Joan, Natascha, Leslie, Christina, Edith, Nancy, April, Sandra, Jeanie, Kathy, Marina, Peggy, and Susan will continue on. We’re a bit stunned that we won’t see Matt James’ mom in future weeks.
Gerry Gave Roses To | April, Christina, Edith, Ellen, Faith, Jeanie, Joan, Kathy, Leslie, Marina, Nancy, Natascha, Peggy, Sandra, Susan, and Theresa.
Gerry sent home | Anna, Pamela, Patty, Renee, Sylvia,
Each night during this season, we will tweet about The Golden Bachelor 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!
WHO WE THINK SHOULD GO TO HOMETOWNS
THE GOLDEN BACHELOR CONTESTANTS
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TRUE HOSPITALITY | CHEF MICHAEL VOLTAGGIO
We're really excited about this month's cover, Bravo's Top Chef Season 6 Winner, and Titan Judge on Food Network's Bobby's Triple Threat, Chef Michael Voltaggio. He also makes a number of guest judge appearances on Guy's Grocery Games as well as Beat Bobby Flay! When he's not on set, you can find him taking his dishes and experiences to the next level alongside his brother Chef Bryan Voltaggio whether it's at Voltaggio Brothers Steakhouse, Vulcania, Retro, Volt Burger and other projects! As someone who we have admired in terms of his culinary point of view, technique and keeping hospitality at the forefront of all that he does, we wanted to sit down with him to talk about how he got into the industry, where his passion comes from, how he has navigated the hospitality space, his approach to his concepts, working alongside family, Season 2 of Bobby's Triple Threat and how he has taken a number of opportunities to connect with guests and viewers as well as to stay sharp in and out of the kitchen!
ATHLEISURE MAG: So, when did you first fall in love with food?
CHEF MICHAEL VOLTAGGIO: Oh wow, I don’t think that I have ever been asked that!
AM: We ask the tough questions around here!
CHEF MV: I think that it happened around necessity. I would say that I first fell in love with it when I understood the creativity that went into it. Because, I was a very, very picky eater as a kid and when I got my first job cooking, I started to look at ingredients as a kid meaning that things like cauliflower for instance – I remember thinking to myself that if I could make this, in a way that I like it, then people who actually like cauliflower will love it. So for me, I started seeing how creativity could sort of, not only like give me a chance to artistically express myself, but also be a chance for me to maybe make ingredients more accessible for more people because it made the ingredients more accessible to me. So I think that realizing that the creative part was as important as the technical part, I think that was the moment that I fell in love with it.
I always knew that I wanted to do something creative, but up until I was 15 or 16 years old, which is when I started cooking, I wasn’t being creative yet. Like, I was playing sports in high school and I wasn’t the best student and I was sort of interested in a lot of things that were creative, but I didn’t have a creative discipline that I could focus on myself.
AM: What was the moment that you realized that you wanted to be a chef? Taking something that you just enjoyed and then making it as a professional.
CHEF MV: I mean, I think that it happened as sort of a default. Like, I was doing it to just sort of survive. I was one of those people that started cooking – because when I did it, it wasn’t like it was today where it was like, “oh, you’re going to be a chef!” It was more like, “yeah, I figured that you would end up in the food industry.” I sort of feel like I woke up and 25 years later, I still have the same job and I’m just like, “wow, how did this happen?” I’m in my profession prior to even graduating high school. My career has started already, but I didn’t know that at the time. What I didn’t realize at the time was that I was already on my path. I’ve loved food ever since I could remember like 4 years old and I have had this job since I was 15. Not many people can say that. I’m approaching 30 years of experience and I feel like I am just getting started.
I would say that my career, after my apprenticeship, that I did at The Greenbriar Hotel when I went there when I was 19 years old to start that program, that I really felt like that, “ok this is what I am going to be doing for at least a substantial amount of time.” I had never gotten to experience any form of luxury in my life at that point, either because I grew up sort of pretty humble or in humble surroundings I would say. When I got to work in luxury, I knew that not only did I want to do that because I wanted to take care of people at that level, but I knew that at some point in my life, I wanted to feel it myself as a guest. So I knew that the only way that I would be able to experience luxury is if I understood how to work in it at the highest level and then hopefully one day, get to sit down at the table for myself.
AM: I can understand that feeling!
How do you define your style of cooking?
CHEF MV: It’s weird because if you had asked me that question 10 years ago, I would have answered it differently than I would today. The reason being that I think that I have obviously matured a lot as a person, but more specifically in my professional career, I think that I have matured a lot in the sense that I don’t know if I have a style and I think that that is interesting about the way that I like to cook now. I’m really still obsessed with learning the things that I haven’t learned how to do yet. So for me, it usually starts with something that I want to learn and then I build something off of that, that I can then offer to my guests.
So, let’s say for instance that I want to study a specific cuisine, I’ll go and study that cuisine and then figure out how that fits into one of our restaurant concepts. Now that we have different concepts, it forces me to study different kinds of cuisine.
I would say that the style that we communicate in the restaurants on our menus is that we like to sort of under offer and over deliver. We like to write descriptions of menus that are familiar to people and that almost seems not that exciting so that we get that chance to sort of surprise them and wow them. I think that that’s oftentimes how we approach a lot of the things that we do is to sort of under offer and over deliver.
AM: I really like that.
Who are your culinary influences?
CHEF MV: Wow, that is a tough one because I mean, I would say the one culinary influence that I have had in my career and this is a direct influence, because I have worked with him is, José Andrés (The Bazaar by José Andrés, Mercado Little Spain, Nubeluz). For someone that made me look at food completely differently, it would be him and I think that a lot of people who think of José, they think of the modern things that he has done in restaurants and that’s a big part of it, but when you talk to José, the thing that he is the most passionate about outside of feeding the world and helping people right now which is incredible, is actually the traditional food of Spain. Seeing him communicate to me that without a foundation like that, you can’t really do all this modern stuff because at the end of the day, the food has to be delicious. Learning that from him was probably a sort of pivotal moment in my career, because I was doing a lot of things then because I wanted to learn all of these modern techniques and I want to do all of these modern things. I think that often, people get caught up in the exercise of that and lose touch of the hospitality or the make it taste good aspect of it. I would think that I really settled into a level of confidence where I worked with him that would sort of influence me for the rest of my career.
AM: I first became aware of you on Season 6 of Bravo’s Top Chef. I’m a huge fan of that show and seeing you along with competing with your brother on the same season, what was that like for you and why did you want to be part of that show?
CHEF MV: So, when I went on Top Chef, this was sort of a moment in the industry where that was really the beginning of how you had the legends like Julia Child (Mastering the Art of French Cooking, The Way to Cook, The French Chef Cookbook), you had Emeril (Emeril’s, Emeril’s Coastal, Meril), you had Wolfgang (Spago, Wolfgang Puck Bar & Grill, CUT) and the list goes on and on – Yan Can Cook, Ming Tsai (Bābā, Mings Bings, Simply Ming) – they were cooking on television and the list goes on and on and on. They were a handful of real chefs that were cooking on TV and then there was sort of the entertainment side of it. I think that when Top Chef came out, I think that that was the first show or competition that was pulling chefs from kitchens that were really grinding and really after it and giving them a platform to sort of go out and come out from being those introverts in the back of house to like these big personalities!
So I think that when the opportunity came, I was like, I wonder if there is a bigger way to sort of bridge this gap between people that are actually chefs and people that are just sort of chefs on TV. Can we really tell this story in a bigger way and connect to a bigger audience and through that, grow the interest and the curiosity in a higher level of cooking or a different level. Whether it’s making people culturally more aware for those that are interested in cultural cuisine or demographics of cuisine or whatever it is, can you educate people by entertaining them? So I didn’t see it as, I want to be on TV and I think that there were certainly a few of those even on my season on Top Chef that were there for that reason. I signed up to do that competition because I really believed that I could win it. I think that some people get involved in programs like this not necessarily thinking that, “hey, I can really win this thing.” For me, I thought, “I could win this thing and this could create an opportunity.” I couldn’t predict what you’re seeing today where every chef at every level or cook for that matter is in some way trying to communicate what they do through some form of social media or entertainment. Back when I did Top Chef, it was like there was this line in the sand – these are the chefs, the real chefs and these are the ones that are on TV, but not everyone was doing television or some form of visual media to tell their story. Then you look at today and everyone is doing it. I think that the risk that I took was worth it, but I also wanted to learn a different kind of skill set, like I wanted to learn.
I think that I was doing this ad for I think Vitamix and I remember going up to the set and I had a teleprompter in the camera and I was reading my lines off the lens while doing my little demo and I was with the blender that came with it and it was like, “welcome to your new Vitamix.” They kept telling me, “Michael, we can see your eyes reading the words in the lens – we can see you doing it off the teleprompter. Can you try and memorize at least part of it?” Again, in that moment, I was like, ok if I’m going to do this, then I need to get good at it. By getting better at television or getting better at sort of some of these visual mediums, I felt that I was getting better at communicating with my guests too. I think that as somebody who works in hospitality, it started to pull another part of myself out that would allow me to want to communicate with my guests even more. I felt like that moment and all of it I can credit back to the opportunity that I had on Top Chef. I think that outside of the exposure, outside of the money, and outside of the study that I had to put into the food, I learned so much going through that process. Even I think as a company owner, how to better and more effectively communicate - I think that that is something that I was missing at that time of my life.
AM: What was the moment that you realized that you wanted to open up your own restaurants as that’s such a big step!
CHEF MV: So I was in Pasadena and I was running a restaurant there called The Dining Room at The Langham. They were actually super supportive and that’s where I was when I won Top Chef. I had left The Bazaar and left José. I was working at this restaurant in Pasadena when this show started to air. They were super supportive and they were like, this is your project, this is your room. We’ll grow you here, you’ll grow something big with the hotel and all of that. In my head I was like, do I need to go and do this on my own before I can go and do this in somebody else’s environment?
So they were very supportive in saying, “hey, we’ll renovate a restaurant and conceptualize something around what your goals are.” I was like, “this is super incredible and I think that I would want to do that.” But then I got a phone call and somebody said that they had a restaurant space and they were interested in meeting me and investing in me. At that moment, I was like, “oh, it can happen that easy!” They had read and heard about some of my accomplishments and they genuinely wanted to invest in me. And so I was like, now I need to see if I can do this. So, I took the meeting, we negotiated the deal and this person, his name is Mike Ovitz he started CAA. I don’t know if you are familiar with them.
AM: Very much so!
CHEF MV: He basically said, “what do you need to open the restaurant?” I have the space. I said that, “I really wanted someone to get behind whatever vision I have because this is the first chance that I have to do this and I kind of want to figure out how to do this on my own. What I really just need is money.” He gave it to me. He got behind me, we were partners for over 7 years and we still remain friends to this day, and he was a really good partner in the sense that he was there, but he wasn’t in my face with expectations. He built his career as somebody who supported artists or somebody who supported creatives. As someone who supported creatives, I think he did just that. I think that as a restaurant partner, it was the best scenario that I could find myself in because this was a person that built his career supporting creatives. So then, the money was there and it was time to start opening the restaurant. As you can imagine, I had to learn everything. I had to learn the legal side of it, I had to learn the human resources side of it, I had to learn the accounting side of it – I had to learn how to become a president of a company – not just how to run a menu. That’s the part that I hadn’t realized that I had signed up for at that time. You don’t know all of the nuance of starting a business until you start a business and then it’s, wait a second, I have 10 full-time jobs now!
AM: Pretty much!
CHEF MV: And so, I think again, if you look at that experience, it’s very similar to what happened on Top Chef. Here I was not realizing that I was now going to acquire a whole new set of skills that I didn’t have yet and so for me, you have this trajectory where you’re building on top of previous successes and you’re combining those successes to get more than you have to put yourself in a situation where you are learning. Then you have to retain that information and then you have to be able to teach that to other people, because it's the only way that you can grow your team around you. If you don’t have the tools to give them to be successful in your role or if you don’t know the expectation of the people that are going to work with you, then they’re not going to have a good experience and neither are you and neither is your business. So, for me, it was really important that I really understood everything and every layer that I was responsible for.
AM: You and your brother back in 2016 opened Voltaggio Brothers Steakhouse together which was your first venture together. What was that like doing that especially as siblings?
CHEF MV: I think that at that point, we had gone in separate directions from each other and I think that we realized that we could accomplish a lot more if we worked together so we started flirting with the idea, and so when MGM called and said, "we have a restaurant in the Maryland/DC area and we’re building this hotel, we think that you should be involved in that," at the time I was living in California and I had Ink – it was still open. My brother was living in Maryland. The reason that the call came in was that somebody who had previously been my boss was the one that was making that call. They had called me saying that they had been watching my career since we had worked together. We'd be interested n potentially doing the restaurant project together at the MGM National Harbor and I was like, in that moment, my brother still lives there, I live in California this story makes the most sense that Bryan and I are both locals from that area and we should do this together. So that became the pilot for how we work in perpetuity. Bryan and I are now business partners in pretty much everything that we do in the restaurant space. So creatively, logistically, work wise – everything involved, it just made more sense. If we work together, we can work half as harder or accomplish twice as much. Just having that support system and having something that you trust as a partner, we didn’t realize how beneficial that was going to be for us moving forward. Because here we are this many years later and we haven’t broken up yet. I think that speaks volumes for how you can do it the right way. There is nothing wrong with family getting into business together.
AM: I love that! We also cover a lot of EDM artists, we enjoy going to music festivals and you guys have Volt Burger which has been in various festival circuits and Live Nation venues. Why did you want to be part of this experience in this particular way?
CHEF MV: I think again back when I talked about entertainment as a medium or a discipline that would be a great tool to connect more people, I think that when Live Nation came to us with the opportunity of getting Volt Burger put together and being in multiple venues across the country, I think we’re in 30+ venues at this point. I think again, we get to connect to that many people that fast. So, for us and Tom See who is the President of Venues for Live Nation, when he called, he really – you could hear it in his voice and see it in his face, that he had a real commitment to elevate just not the food and beverage experience, but the hospitality experience at the venues, I think that when you look at companies that are willing to invest in the safety and the overall experience of their customer base, like I could feel it and I could feel his commitment to where they wanted to do something bigger and do something better. A lot of people call with sentences and statements like that, but they don’t really get behind it.
AM: Right!
CHEF MV: Then you get passed off to somebody else and then it sort of dilutes itself. I think that with Tom and his team, and Andy Yates, Head of Food and Beverage – they’re both personally up to Mr. Rapino the President of Live Nation – they’re personally committed to making sure that what they’re going to do is going to happen. I think that for us, we have learned just as much from them as they have learned from us. I think that again, it’s all about that learning aspect of it. When you can be in multiple cities at once, and I’m not saying physically. We are sometimes physically present at these venues, but it’s a chance for people who don’t necessarily have a direct access to us to sometimes go back to that surprise moment that I talked about when we can under offer and over deliver.
Imagine a fan – or somebody that has always just wanted to try something from the Voltaggio Brothers – they go to a concert to see their favorite artist and then they’re walking through and they see this big banner of Bryan and I on the side of a burger stand and I can only imagine in that moment from them that they have that reaction again! It's like, "oh wait, I'm here to see this musician and there’s the Voltaggio burger!” In my head, I’m envisioning people having an even better time. This point in my career, if you were to ask me what my most important part of my career is, it's hospitality. I genuinely still get excited when I see someone’s reaction on their face when they taste something that I have made. I’m not like, “yeah I knew it was going to be that good,” I’m more like, “wow, thank you! It means so much to me that you like it that much!” It makes me want to go and do more. I genuinely feed off the energy of the people that I take care of. I think that a lot of chefs and a lot of restaurateurs lose touch with that.
AM: This year, you opened Vulcania at Mammoth Mountain. What can guests expect when we’re going there?
CHEF MV: Mammoth Mountain made a commitment to elevate the food and beverage experience. It’s one of the best outdoor recreational mountains in the whole country and in all four seasons. In the summer time, we're going into that now, they still have snow – people are still snowboarding there until like August 1st or 2nd – skiing as well. But again, here’s an opportunity to connect to a whole different demographic that I have yet to really have a chance to get to.
I think that the most unique food markets to elevate the food right now are in markets where there aren’t huge saturation of other restaurants. 1, because there isn’t that much competition and 2, that means that there is probably a need for it right there. So getting to sort of pioneer and go into an area that there isn’t a lot of chef-driven sort of concepts in Mammoth and them wanting to bring that there, to me meant that there was a need for it. Their guests were asking for something different or maybe more and again they made that commitment to hospitality to provide that.
So, that’s when we were like, how do we create a concept that is appropriate for families, appropriate for a very transient sort of guest, but also please people that need fuel to go out and do all of these extreme sport activities. That’s when we were like, we’re Italian and our last name is Voltaggio, we haven’t really done an Italian American concept together, let’s use this as an opportunity to now study this and to do that cuisine together and expand on our repertoire and our portfolio of what we can offer moving forward. So, we dug deep and dove deep into the research. We have always made our own pastas and sauces, and pizza at various different opportunities, but never brought it all together in one restaurant concept.
Then we got to dig deep into even naming the restaurant. Vulcania actually means volcano. Mammoth sits in a volcano more or less. That mountain is a volcano. And the first ship that brought our family to the US was the Vulcania!
AM: Oh wow!
CHEF MV: Yeah, so Voltaggio’s that traveled from Italy to NY, came on a ship called the Vulcania. So, the whole thing just came together. You can never say that something is your favorite restaurant. I just love the restaurant, I love the location, I love our partners, and I think that being part of a destination like that, the restaurant itself becomes a destination too. That’s a pretty special thing!
AM: That’s insane and I love the story involved in that!
I also love the idea of Retro. I like that it is kind of feeding into that 80s/90s feel with fashion and entertainment and its confluence. Can you tell me more about the concept and what the vibe of this restaurant is?
CHEF MV: The goal – well 1, it was a very fast turnaround. We had to come up with a really strategic way to sort of redecorate or revamp a room if you will. When MGM came to us with the opportunity and as you mentioned, we already had a restaurant with them at MGM National Harbor and so my favorite thing about our partnership with MGM is the only reason we don’t do something is because we haven’t thought of it. Any idea that you have, they have the resources and the ability to bring it to life as long as it makes sense you know?
I look at that space and Charlie Palmer (Charlie Palmer Steak, Sky & Vine Rooftop Bar, Dry Creek Kitchen) is one of my mentors as well, how do we take this iconic space at the Mandalay Bay and how do we make it enough ours so that it doesn’t feel like what it was while not taking away from what it was. Meaning, Aureole which was one of the first restaurants in Vegas that really told the story of these chef partnerships.
So we approached it with, what if we like – we moved around a lot as kids – what if we treated it like we did as kids where our parents had us in a new house and we got to decorate our new room. That’s effectively what it is. We call restaurants the room – the dining room is the room. So, let’s go decorate our room. We started down this path of what that would look like and I always had this in my head. I used to work with this chef named Katsu-ya Uechi (Katsu-ya, The Izaka-ya by Katsu-ya, Kiwami) and we talked about a concept that would be retro modern meaning that you could start with retro dishes and modernize them a little bit. I remember having to call Katsu-ya and say, “hey, I know that we had this conversation together and I know that this was something that you were really big on and wanted to do one day. Is it ok if I sort of do this concept, but in a much different way than what we discussed?” We had both nerded out on this back in the day and this opportunity came up where I could bring it to life. He was like, “yeah, go for it. If anyone could do it, it’s you.” So my brother and I decided to noodle on the idea and using that as the foundation to build this whole concept on top of.
What if everything that was important to us in our childhood through our personal and professional careers, what if we could tell that story through a restaurant. So down to the white CorningWare pots with the blue flowers on the side of it, we’re serving food in that. To the décor, Keith Magruder, if you look up BakersSon on Instagram, he’s an artist that did a lot of the art in there. So there’s a lot of painted album covers that throw back and tribute to the music in the 80s and 90s. He did things like make 2 scale 3 dimensional water color paintings of Nintendos and Blockbuster Videos and he made these cool paintings of gummy bears. He did an Uno Table and these 3 dimensional donuts and things like that. So what we did was we went into this room and just like when we were kids, it was kind of like, I’m going to hang up my favorite poster on the wall and I’m going to put up a couple of tchotchkes in the space and it's going to be mine.
What we didn’t realize was going to happen is that all the creative people in the company that worked for the company got behind it in such a big way that everyone started to contribute to the process! Down to Tony Hawk sent us one of his skateboard decks and wrote, “Go Retro” on it so that we could hang it up inside the tower. It was just one of those things where it was like, you have to be so careful when you have an idea because you don’t know how fast it can go and how many people will embrace it and get behind it. Before you know it, you can wake up and have something as incredible as Retro.
The food, we have Pot Roast and Mac & Cheese. But our Mac & Cheese, we make the noodles ourselves, we make this cloud of cheesy sauce that sits on top of it that’s sort of feels like the sauce that would come in a package of Velveeta, but we’re making it from really good cheddar cheese, we’re making a bechamel, we’re emulsifying the cheese into it and aerating it with a whip cream siphon – we’re making our own Cheez Whiz more or less!
AM: Oh my God! It’s the best Cheez Whiz ever though!
CHEF MV: Yeah! It’s like, how do we start with this idea and then turn it into something that can be appropriate in an elevated dining experience? We’ve got a lot of that sprinkled throughout the menu. We also have things that are comforting too.
It’s not just like kitschy or trying to do something for the sake of doing it. Our Caesar Salad is just a Caesar Salad, but then we serve it with a little bag of churros that we make out of Parmesan Cheese. Our Mozzarella Caprese is a piece of cheese that we dip in a Pomodoro skin that creates a skin of tomato on the outside of it so that it looks like a tomato, but it tastes like a tomato sauce and it’s on the outside of a piece of cheese.
AM: Oh wow! Earlier this week on your IG Stories, I want to say that you had an avocado, but it was a pit that looked like a gelee – what was that?
CHEF MV: So, we had a dish and once again, this was us reacting to guest feedback, we had a dish that I called back, we had a dish that I called Chips and Guacamole on the menu. So, we did this giant rice paper wafer and put a confit of avocado in the middle of it. But the problem was when it went out to the guests, they said, “well, that’s not Chips and Guacamole. I don’t know what that is.” I think that some chefs, their egos would not allow them to say, “ok, do I listen to the guests and do I make a change?” So, when I hear stuff like that and it’s consistent, I’m like, “ok, I need to change this dish!” It’s not living up to the guest’s expectations. So, then I was like, Avocado Toast, bread would be more appropriate to eat with this. I wonder how I could make this retro. I learned the technique of spherification from José Andrés. It was created by chefs, Ferran Adrià and Albert Adrià (Tickets, Enigma, Little Spain) back in El Bulli back in the early 90s. It’s not retro. We’re in 2023! Can I pay homage to it without saying, “oh that’s such a dated technique, that I can’t believe that you’re doing it.” It was such an important technique that it changed like, José, the Adrià Brothers, they made a global impact on how chefs looked at food. So for me, I was like, I think that I can make a black garlic purée and spherify that the way that I learned how to do it when I was working with José and put that in the middle of an avocado that I’m putting in the oven and put that on a plate and put a couple of other seasonings on it and put it with some really good crusty bread and serve it as an Avocado Toast.
AM: That looked so ridiculously good!
CHEF MV: But you know what’s so crazy? Some people today, like the next generation of people that are out eating in restaurants, they never saw spherification. Like let’s say that someone who is 19 or in their 20s or whatever, they missed that whole thing. We have this obsession with trends and we program our brains to say if it’s trendy, then eventually, it will go out of style. Therefore, you have to forget about it.
Where kale had its moment, like last year, or 2 or 3 years ago that the Kale Caesar Salad became so popular people were like it’s so popular, you can’t put it out because it is on everyone’s menu. Or like Pork Belly, it disappeared! Like Pork Belly was on every single menu and then all of a sudden, one day you woke up and you’re like, “where’s all the Pork Belly?” Every chef was cooking it, but I think that people got it to be trendy because they liked it and that’s what they wanted. We have this innate desire for change when change isn’t necessary. I think that spherification got trendier and then people were like, what’s the next cool thing? But then when we do that, we forget that the cool things that we have and that these chefs have sort of put forward to learn, we feel this pressure to not embrace it or to not do it anymore because now we have to create the next big thing.
AM: Yup!
CHEF MV: Why not just keep it around? So we brought that back and not only as a nod to the Avocado Toast, but a nod to the individuals that were behind that technique. I thought that it was so cool when we first learned it and I didn’t think that it needed to go anywhere.
AM: I love how you approach food like that. As someone who in addition to being the Co-Founder of Athleisure Mag is a fashion stylist and a designer, there are many times when I’m like, “yeah, this is a great look, we don’t need to lock it as a trend that has an expiration or pause around it. We can still use this.” I love that you’re talking about something that I fight about on the fashion side all the time.
CHEF MV: I think that there are a lot of similarities between fashion and food too! When you think about the sustainability aspect, when you think about again – in your world, and I think that that’s why I love fashion as much as I do. But now, even in buying my clothes, I go look for old things. Like, I don’t want the newest trendiest thing, I want the old trendy thing, why did it go away? Where did it go? I think that when you look at some of the most successful brands now, they’re the ones that can continue to just bring it back whether it’s recycled with an actual item or an idea, it’s that storytelling that I think that people actually gravitate towards.
AM: I totally agree! I always tell people it’s about going back to the archives!
CHEF MV: Yeah!
AM: There’s so many things that you can spring back from it. You can put a twist on it and do whatever. But the archives are the archives for a reason! They’re going to be here much longer than some of these other things that are going to be a flash in the pan.
CHEF MV: I feel like people can go shopping in their own closet. If you’ve saved stuff from 3 years ago that you haven’t worn and then all of a sudden, you’re like, “wait a second, I’m going to look back at that.” Maybe you got something as a gift that you would have never worn when they gave it to you and then you rediscovered it again in your closet and I think that any creative could recognize that with whatever kind of discipline that they have. Just go back into your closet and try something old.
AM: Exactly!
Since being on Top Chef, you have been on so many TV shows judging and guest hosting and even doing series, why did you want to add these into your portfolio?
CHEF MV: I think it’s because I don’t want to become complacent. I think that my biggest fear in life was going to be that I would get stuck doing the same job every single day. Although that’s great for some people, and it’s necessary to have those who are committed to that, it didn’t work for me. I never had the attention span to do just that. And so, as I get those opportunities, I think that it make me better for what I do. For instance, if I go and I have 4 days where I can work on this television show, after the 4 days are done, I’m excited to go back to my restaurant. Maybe in those 4 days while I was gone, I learned something while I was there that I could bring back to my restaurant. For me, again, it’s about learning. I’m learning. I get to do something that I would have never had the opportunity to do. When I started cooking, if you told me that I would be doing dozens of episodes of television a year or any television at all, I remember when I was doing some local television and how nervous I was. I was like, wait, I didn’t sleep and I was telling everyone and it was local news! I thought it was the coolest thing on the planet for me to able to get to do. Then, fast forward to now and I’m a show that can reach millions of people. So, not only did I see the opportunity, but I feel a sense of responsibility to use that platform the right way and I think that I just love the fact that I get to communicate with that many people at once. I think that it’s an opportunity for me to tell my story, but also to continue to contribute to this commitment of hospitality that I signed up for. I’m not just making people feel good, I genuinely do this because I love the fact that what I do that maybe I can make someone else smile or whatever. I know how that sounds, but I genuinely believe that! The fact that I do that and I get to call it work is so important!
AM: Well, I know that you always bring so much energy when I see you on different shows like Bobby’s Tripple Threat, we’ve had interviews with Chef Brooke Williamson (Playa Provisions, Top Chef Season 14 Winner, Tournament of Champions Season 1 Winner) a number of different times. When I saw that you were on there, I couldn’t wait to see what you would do. Or, if I see you on Guy’s Grocery Games – it’s really cool to see your point of view when you're doing all of these different things.
CHEF MV: Yeah, when you look at the competition side of cooking too and what I learned very quickly is that it’s a very different discipline. A lot of super talented chefs who are in restaurants struggle with the competition side of it, especially if there are a lot of different cameras and stuff around them. So again for me, I thought, if I could become good at that, then that’s another level of chef that I can become good at and I think that what’s interesting about that is that I do it so much that the first time I competed, I took it so seriously. I still do! I get so much anxiety every time that I’m about to go. But then I do it so much and I started to look at competition cooking like the sport of cooking.
AM: Yup!
CHEF MV: It really is and it’s not for me as much about entertaining and doing a demo of what you’re doing. It’s more so that people can watch it and cheer for their favorite athlete and I think that that's what culinary competition really is.
So now, we win some and we lose some. You have to learn from those losses and I think that those losses are the ones that I have learned the most from. I think that anyone that competes in any competitive setting would say the same thing. You have to experience those losses to then go back and say, how can I be better so that I can get more of those wins. I think that it became a personal obsession because I wanted to continue to learn and win! Because it really is a sport – it’s a sport!
AM: Are there any projects that you have coming up that you can share that we should keep an eye out for? I feel like you’re always doing something!
CHEF MV: One thing that I can say is that Season 2 of Tripple Threat will start airing in August! I think that that’s the next big thing that we’re excited about. Then it’s about just getting back to work with Bobby Flay (Amalfi, Bobby’s Burgers, Brasserie B), Brooke and Tiffany Derry (Roots Southern Table, Roots Chicken Shak, Top Chef Season 7 Fan Favorite). I think that there is more to that than what everyone has seen so far! I think that for me, that is really one of my favorite projects that we're doing right now. Myself, Brooke, and Tiffany - Bobby included, we’ve all become so close to one another through this project and I think that more of that – I want to be able to keep my knives sharp and my brain sharper. I think that the best opportunity for me to do that is growing my relationship with Live Nation, Bryan and I are really sort of excited about the amount of support that we’ve gotten from MGM with every project that we have in the works with them. I think that for now, honestly what I’d like to focus on is focusing on what I have going on. I think that right now is a good point to say that I am satisfied with everything that we have our hands around right now. Let’s just focus on doing the best job that we can at that and then maybe next year, pivot and start focusing on some other stuff. For now, I have a lot of responsibilities and I have a chance to make a lot of people happy and I’m going to focus on that!
AM: As someone who is so busy, how do you take time for yourself so that you can just reset?
CHEF MV: I mean, I think that you have to force it. I have a tendency to say yes to everything and I think that I grew up working more 7 day weeks then I did 5. I would say that I did that for a good part of my life. I wanted to do it, but I did it because I had to as well. I mean, I had 2 daughters when I was young and I remember when I was doing my apprenticeship, on my days off I was standing in a deer processing plant at a local butchers house processing meat and stuff to pay the bills you know? I think that my work ethic is something that is really important to me and it’s something that I don’t want to lose touch of. I think that it’s a super valuable asset, but at the same time, I’m allowing myself to do that, to take a couple of things and to just go do something. Like yesterday was my daughter’s birthday and it’s a little extreme, but my brother flew me here from Vegas, we were at our restaurant doing an event and I was like, “I need to get to my daughter, it’s her birthday.” She’s down here in medical school, she’s going to become a doctor.
AM: Oh wow!
CHEF MV: Not only is it like a Voltaggio going to college which is one thing! But a Voltaggio becoming a doctor is another! My other daughter is here as well and she’s like also doing her own thing and so when you have those moments to spend time with family, my brother flew my wife and I down here just to spend 2 days with my daughters here. I think that family time is so key!
AM: Your smile is so big right now!
CHEF MV: Well because I think that as much as I hate that I am going to say this, I really neglected my family for a long time because I had this path that I had to do these things so that I could be better for them. So now, I think that at this point in my life, as much as I provided for them, I think that I could be more present for them and that’s something that I am really trying to carve out time for.
AM: If we were invited to your house for brunch, what would be something that you would cook for us? I always love knowing what people’s brunch menus are.
CHEF MV: I mean as much as I hate to say it, I would have to have something with caviar on it because I think that, I don’t know, to me brunch is caviar. I think that that’s really weird to say, but when I worked, no one wanted to work brunch at the luxury hotel. If you got scheduled to work brunch, you were getting punished. I think that that was the first time that I tried caviar. Working brunch at The Greenbriar Hotel or at The Ritz Carlton or something like that and I was like, “hmm, I like this stuff.” Then when I was in charge of running things, there was Caviar Eggs Benedict, caviar this and caviar that! I just really liked it. There’s a restaurant that we have here in LA called Petrossian, you have one in NY as well.
AM: We literally lived around the corner from them!
CHEF MV: So, they do this Caviar Flatbread there and I had it once, I’ve had it a lot actually, and I’m going to go home and recreate my own version of this. Every time I have a brunch, I am going to do this. You can do this with smoked salmon like the Wolfgang Smoked Salmon Pizza that Wolfgang Puck makes. But you buy the flour tortillas, and you brush them with a little olive oil and season it with a little salt and bake those in the oven. You pull them out and you have a crispy flatbread.
So now, you can build this breakfast pizza on whatever you want on top of it. So, now you grab crème fraiche, capers, grab some chopped red onion, parsley, a little hard-boiled egg, and whether it’s smoked salmon or caviar, you cut it into pizza. It’s easy, it looks beautiful –
AM: Wow!
CHEF MV: You said wow, I only described it to you and you said wow! I used to get that a lot when I went to Petrossian for brunch and I would always order the Caviar Flatbread. So, a smoked salmon version or whatever, I just think that the idea of using a flour tortilla is something that everyone should have in their repertoire!
IG @mvoltaggio
PHOTOGRAPHY CREDITS | PG 16 - 27 CREATIVE DIRECTION Dominic Ciambrone, PHOTOGRAPHY Bryam Heredia, PHOTO COURTESY of SRGN Studios | PG 28 + 31 Food Network/Guy's Grocery Games | PG 32 - 35 Food Network/Bobby's Triple Threat |
Read the JUL ISSUE #91 of Athleisure Mag and see TRUE HOSPITALITY | Chef Michael Voltaggio in mag.
MAKING HAIRSTORY | CHAZ DEAN
We always like sitting down with those that trailblaze their industries by working in their vertical and creating innovations that change the way that we go about doing what we do. We caught up with Chaz Dean, Founder of WEN and Celebrity Hair Stylist & Colorist, and have been fans of his since we first met him and followed his story on BRAVO's Flipping Out with Jeff Lewis, and when he went onto QVC to sell his line of haircare products. He creates products that you'll find using for your hair as well as other parts of your body! In addition, he is focused on clean ingredients that ensure our bodies stay hydrated and are not tested on animals.
We wanted to find out more about how he got into the industry, how being multi-talented in an array of areas allowed him to converge his skill sets even more to optimize his work, how he made his Chaz Dean Studio distinctive and his latest launch of WEN's Pina Colada line.
ATHLEISURE MAG: When did you realize that you wanted to be a hairstylist?
CHAZ DEAN: Probably when I was 18 because I took photography all through high school and I was a photographer all through that, loved it! We moved to Arizona the week after I graduated from high school. I was still 17 at that point and so I took a commercial course in photography and I thought, I was moving back to California, because Arizona was not for me! It was too hot – way too hot, which is what we’re getting now but anyway!
I knew I was moving back to California, but again, I was only an 18 year old kid. I felt like I was this little fish in this huge pond and I thought that I was going to be eaten alive out here. I wanted more experience under my belt and because I was a fashion/beauty photographer, I wanted to learn how to do the hair and the makeup to create the look that was in my head. I didn’t want to have to tell the MUA here’s what I see and the hair stylist, here's what I see - the vision that I saw, I wanted to be able to create that! That was really important to me so I went to school for hair and all through beauty school, everyone knew, this was the kid that was going to graduate and go back to California that’s his dream! I was going to work at Vidal Sassoon, that was my dream in school at least. I was going to go to Los Angeles to work at Vidal Sassoon. That was my dream in school. It was the full picture, not compartments.
AM: Exactly.
What led to you wanting to open your own salon and what were your goals in doing that?
CD: It’s funny, when we were in beauty school, one of our assignments was, if you had your own salon, what would it look like? We all had to draw it out like architects to show what it would look like and the layout. So, I remember that being our exercise, but I had no idea how I drew it out, now. It would be interesting to know how did I actually plan this as an 18 year old kid? How did I do it then versus how it really is now? I don’t remember, but it’s not like I sought out that I was going to own my own salon. Many people do and they can’t wait to open their own. Mine wasn’t that way. I worked for another company and I worked for them. I started creating products for them which is how it happened.
I was a 19 year old kid who asked them, “how come you have your own haircare line, but you don’t have your own deep conditioner?” They didn’t. They would buy those hypro pacs at the beauty supply. I didn’t think that it made sense to have your own product line, but not your own deep conditioner. So they said if I wanted, they would set me up with a laboratory to help them create one. I had never done it and again, I was only 19, but it opened a door for me. I like to cook, I’m creative, I love art and all of those things. So of course I wanted to do that. I did and we launched it and it was called Reconstructor and it was amazing and everyone loved it and it worked great. A few months later they came up to me and said, we’re thinking of doing more of a natural product line and they wanted to know if I would be interested. I said I was, but I wanted to know what I would get out of it. Their answer to me was, “prove to us that you can do it first and then we’ll talk about that.” A young intimidated kid from the owner’s salon thought, “well didn’t I already do that with the Reconstructor?”
But I wanted to do it and I probably was afraid that if I asked, that they might say ok forget it. So I wanted to do it and I’m glad that I did. We did it and we launched a Primrose Shampoo because they wanted more of a natural product line. At the time, the only one that was out was Aveda. I had to do my research to know what I would do and what I would want to do. So I did Primrose Shampoo, Sage Conditioner, and Rosemary Conditioner which were the first 3 products of the line. I’m someone that if my name is on it, it’s on it and you’re not going to run my name through the mud. So they were someone that wanted instant gratification and they kept saying let’s go, let’s go, let’s go. I would tell them that since my name was on it, if I was going to do it, I would do it right. It took longer than what they wanted it to be, but in hindsight, it was pretty quick. We finally did it and launched it and that was the line that it is and that’s the fashion formula line which is the Big Sexy Hair concept. So it’s that line. I developed those 3 items and it became huge! So after we launched it, I asked them, what am I going to get for this? So they told me to meet them in their office on Tues. So I went and their offices were in Westwood and they slid a piece of paper across the table to me and remember it probably took me 9 months to launch it so when I first did it, I was so excited and thought, oh my gosh, I’m going to create a product line for them and a young naïve 19 year old kid thinks that maybe I will get 15% out of it. You have no idea. As the months went on without having any dialogue with them and we do this as people, I went down to 12% and 10% in my own head just because I knew how they were. So in my own head, I talked my value down without any dialogue to them and I think I did it as well because I didn’t want to be let down with what it actually ended up being.
AM: Well, yeah.
CD: I’m not joking, I probably went down to 5-7% in my own head. So I went and met with them and remember I went from my own head thinking 15% down to 5%. So they slid the paper across the table to me, I turned it over and I kind of get a little emotional every time I say this. They offered me a penny per bottle for every bottle manufactured. I’m like woah! So I mean nothing – my worth is nothing!
AM: Oh my!
CD: In my head and I get goose bumps every time I say it because I don’t talk about it often, but in my head, I’m thinking I put in all that work and all that passion – yes I learned from it, but you’re a big Goliath here and that’s pretty messed up! In my head I’m thinking, that 100 bottles will equal $1! As a kid that has no money, how am I every going to get to $1,000? It was insane! I wasn’t happy about it and we had dialogue and they were like, that’s it – take it or leave it. Wow, it was a stab in the back and I had no choice and I signed it. But in all honesty, I never even saw that and I never even saw anything from that. I did get a discount from them when I purchased the salon from them which I am jumping ahead of them a little bit. Because you asked me about the salon and it’s really important.
Knowing I was screwed over when I first created a product for them, then I got screwed over a second time, also knowing that I worked for them as I was a manager and they didn’t pay their managers anything. I would ask them to just give me minimum wage to show that what I was doing for them carried merit, weight, value, respect, and what not. Because you had to have mandatory meetings and to cancel out your clients or book out your clients. I was like, I’m losing money as a manager and you’re not even covering me on anything here. I would ask for minimum wage and I’m sorry, back then it was $3.65 – so essentially, I’m asking for $120 a week to show me that I mean something to you. So no there was nothing. I did it as long as I could until I felt that my clientele was suffering because of my managerial and I was managing a salon of 25 stylists and so forth. So I said that I couldn’t do it anymore and that was after all the other things that I was screwed over on. I resigned from management and I left the salon that I was at which was in Century City and I went up to their Bel Air location. When I did, I realized that everyone that was working there were ex-managers. I was a 20 year old kid and I went to a salon that was all ex-managers. They all seemed to go there and it was in one of the richest neighborhoods in California. When I would go there, there would be no music there, no coffee made, there was no vibe, no energy and I couldn’t do it because I’m the full picture! So, I took on management again even though I didn’t get paid for it. I couldn’t be in that environment so I had to manage it. It’s funny because it bounced back between me and one of the other managers when I was like, I’m done with it, then she would do it. We both knew we weren’t getting paid for it, but we did it because we cared about the environment.
When it came up that we heard news that they might be selling the salon, we were like, “what are we going to do?” So I start looking around and you’re in Bel Air, it’s way up there around nothing. I looked and I couldn’t find a place as I knew I wouldn’t be able to control the environment. I would have to fit in to whatever it is and did I see myself in that type of an environment? At one point, they offered it to me on whether I would want to buy it, but my first knee jerk reacting in my head was, "how am I going to do this after you f-ed me over how many times?” Now you want me to do this so that you can do it again? But after thinking about it I realized that for years there was a reason why that salon wasn’t successful because every time one of the ex-managers would leave to go open their own salon, you’re losing that built in clientele they had. New stylists would come in, but you’re not getting new people walking into the door because you’re in Bel Air, a multi-million dollar neighborhood but it’s a chain salon Carlton above the door. These women have pride, they’re not going to a chain salon. I would tell them for years, change the name to anything but Carlton and you will have successful stylists. But they’re not walking in that door because of the name that’s over it. Even though it works for you everywhere else, it does not in this neighborhood. I said it for years and I have goosebumps as I tell you this and tell you my story as I don’t usually relive this. Their ego is in the way and they will not change the name. So I thought, I can make this work. So I did do it and that’s what turned everything around. I had never intended to own a salon, it was never in my cards, I was just a busy hard worker and I worked from 9 in the morning until 11/midnight because I was just passionate about hair. Marysol has been my housekeeper for 25 years and she jokes with me and says, “he used to work hard.” I’m like, what do you mean, I have no time to breathe! But it’s a different kind of work but I would be at the salon for 12 and 14 hour days so I “used to work hard.” It’s a different kind of work, now it’s a business kind of work. The irony is that I did it and I didn’t have any money. I had nothing. So I painted the walls and it was when shabby chic was in and I took my roses and hung them upside down and I made it quaint and cute and welcoming because I didn’t have any money to do anything else. I hated the floors and I couldn’t do anything about that. I did an opening party with friends and I had a friend that was a singer who had an incredible voice and she sang and I had people in the neighborhood and from the very beginning it was busy busy busy. They lived in the neighborhood and they would walk by and they were shocked. They would ask me how I did this and I told them that for years, all you had to do was change that name! I called it Chaz Dean. No one knew who Chaz Dean was back then, it was Chaz Dean Salon and they didn’t know who. I changed it to Chaz Dean Salon and now people know who the hell Chaz Dean is!
AM: Absolutely!
CD: I did call it my own name because I wanted to be able to incorporate my name because of my own photography. I wasn’t just building a salon, I was building photography and hair. I wanted them to be able to know who is Chaz Dean. Does that make sense?
AM: It does!
At what point did you feel like that you had been making these products for other people and now that you wanted to do it for yourself since you also had the salon?
CD: The day that I opened my salon!
AM: That’s what I thought!
CD: Because when I worked for them, you had to sell shampoo, you had to sell their products and it was all that you could do. That’s the ironic part. May 1st in 1993, the day I bought the salon and opened my salon, I gave up lather and said that I didn’t have to do that anymore to sell shampoo. I created it for them but I had already realized before that that I used to do shampoo and conditioner twice a day, 14 times a week. When I would shampoo my scalp, it would get tight and it felt horrible and it would be all stripped and I knew it. Then the conditioner would just comb through it and for 2 hours a day, it would look ok in the middle of the day, but then it would get oily and what not. It was a vicious cycle and I knew that there had to be a better way! I had a lightbulb moment that the only reason that anybody uses shampoo is to clean their hair. So if I can clean my hair and not strip it, so that my clients color won’t go down the drain, because I had been mixing vegetable color in with shampoos, that’s how I knew that the culprit was shampoo. So I’m emptying bottles of shampoo and mixing in vegetable color and putting them back in and I’m doing the same with conditioner – emptying them and putting back in vegetable color. But I know the culprit is shampoo, so get rid of the damn shampoo! That was before I bought the salon, but when I owned the salon, I no longer had to do this song and dance anymore. I can do my thing and that’s what it was.
The irony is, I never bought my shampoo from them. I bought the products that I created for them, but I never bought shampoo from them again. I would mix the sage and rosemary together – 2 parts sage, 1 part rosemary. Sage is more moisturizing and rosemary is more stringent so mixing 2/3 and 1/3, it worked. At the beginning, I told them about it because I was excited and they didn’t want to hear about it. About a year or so later, they realized that I never bought shampoo and I said, “why because I only do conditioner.” They thought that I was weird and crazy and then all of a sudden, they realized that I was on to something and then they came in asking about what I did and I knew! I knew that they were going to steal my idea because I was just this tiny little kid! My stylist next to me started telling me and I told her not to tell them. I knew what they were up to and they were going to rip me off.
AM: That’s awful!
CD: I did it and that was my moment when I started creating. It was still 2 years after that. So for 2 years, I mixed there’s and then in 1995, is when I started to work with the lab. When the lab came to me, I was concerned about them ripping me off so I didn’t even tell them what I was creating! With the lab, I would just pretend that I was creating a shampoo otherwise they were going to know what I was doing. So with the lab, they would send me the shampoo, various conditioners of different versions. I would keep making changes to the conditioners and they would note that I hadn’t with the shampoos and I would tell them that that one was good and I didn’t need any other changes. I didn’t tell them. It wasn’t until I launched it because my thinking was being someone much smaller than the larger companies around me, I had to protect it as long as I could and I kept the secret until it was launched. Even when I launched it, I still felt like I would have to keep it a secret. But by then I had to talk about it because it was out there and I had a patent pending. So I felt like it was guarded until I launched it.
AM: I love that story and it’s such a shame.There is such a backstory going on and you’re literally learning on a twisty curve and it’s awful when you’re the little guy!
CD: I probably wouldn’t have been around if it hadn’t happened that way. I didn’t do it out of spite or resentment. But I did it out of, if I did that for you, imagine what I could do for myself! That’s my thing. With the knowledge that I had back then versus what I had when I did it for myself, I knew I could do so much better than that.
AM: We had the pleasure of attending your virtual launch for the Pina Colada collection that took place last month. The system is great – what’s your process when you’re deciding about the scents that you’re bringing forward, what are the different kinds of products, and it’s great that there is that flexibility and such an intention behind what you do in these items that they can work for your skin as well as for your hair.
CD: I have very few products that only have 1 use. I’d have to think about which ones those would be. Most of them spill over for hair, skin, everything. As far as the fragrances, I have a Blessings Collection as well. Right now, we’re working on Prosperity. When we did the Pina Colada, we started out with wanting pineapple and coconut, but then as we went the process it became more than that! It literally became Pina Colada. Having pineapple and coconut made sense because of the benefits of the clarifying and the astringent properties, exfoliating properties, and hydrating properties. I knew where I wanted to go with it. This is one that I am so proud of! It’s been out since the beginning of June.
AM: When we got the WEN mailer, we were a little hesitant because some scents can be overwhelming and it’s just too much!
CD: Oh yeah, sometimes it’s like candy and too sweet!
AM: Yeah!
CD: Mine are not like that.
AM: When you’re using it feels like you’re at a spa and I really enjoy the balance of the scent.
CD: That is my element and as someone who suffers from migraines, the fragrances that I create are very clean. I avoid those nasty harsh synthetics and the musk because it drives my migraines and they know that about me too. So yeah, when you think of it and again, I smell other ones and I can’t because it goes right there! I keep it really clean and that’s what differentiates me so much because I have done over 50 fragrances and I will tell people not to wear fragrances because it drives my migraines, but the fact that I can create these and it doesn’t do that to me is so amazing. Again, I’m not making a claim, but anyone that does get migraines, or you have a fear of them, try it at least. I don’t remember anyone who has told me that it triggers their migraines.
AM: That’s good to know. What is the relationship when people are looking at having great hair – the balance between wellness and your haircare routine? Because it’s not just about what you put on your body, but also what you put in your body right?
CD: Oh yes! It’s really important. I try to get people to understand that everything that goes and I never use this analogy, but it’s the gas that you put in your car is going to determine that as well! Everything that you put into your body is going to come out as well. If you put in cheap gas you’re going to see that and it’s going to take its toll. But, the same thing with us. What goes in is going to have to come out somewhere. Your pores, your hair, your nails, your skin – somewhere. It has to come out, it doesn’t stay in there in a vault. So, yeah, when people realize that, you can change so much by your diet. What you do topically, you’ll notice it much quicker and immediately versus what you put in may take you a little longer to see what’s going on.
I definitely connect the two as I’m vegan and it’s been almost 4 years. I was pescatarian from Sept of 2014-2019 for 5 years and then I gave that up because I felt like I was probably eating more plastic than probably fish. Also, because they are living beings and there was all of that. I’ve been vegan now for almost 4 years. September will mark the 4th year. In terms of eating meat or any of that stuff, I haven’t in 9 years as of September. All of that is important to me. When I launched my product line, I did so with no animal testing. There are no animal biproducts, it’s cruelty-free, we are recognized by the leaping bunny and I did that again working on the line in 95, launching it in 2000 – so it’s not a bandwagon that I jumped onto. I have always been that way. Now, everyone is doing it being vegan and cruelty-free and I’m like, “where were you 20 years ago?” I launched that way. I don’t want to be swept away under the rug because everyone is now, I have been that way ever since I created my products. It’s important to me as well.
I think this is important, when I had my infomercial, I stipulated that I wouldn’t allow them to sell in China because they require animal testing. They knew that that was part of the contract and that I would not allow them to do that. They wanted to obviously, but it’s not ok.
AM: You’re schedule must be insane with your 2 salons in LA and here in NY, your QVC business with the brand as well as the brand on it’s own. What is an average week like for you? I love that you’re just smiling right now.
CD: No, it’s just that before you and I talked, I was talking with my business manager who was telling me that I had to do this, this, and this. I’ve been shooting for the past 2 days and almost everything was that. I know there are things that I need to do because they are important. It’s not a joke, my LA PR team, we were supposed to have a call a few days ago and then the shoot happened and she was like, we still need to talk and I was like, "I know, but when?” It just is and it’s not a complaint. It doesn’t stop.
We did a documentary. A guy reached out to me during COVID and he wanted to do it about our billboards. During COVID, I hadn’t done photoshoots for it. So a year and a half into it, I reached out and apologized that I hadn’t done anything for it. When we finally did it last July, it was a long time that he was waiting for us to do shoots. He came out and did the footage and what not, filmed it, asked me questions and did the interview and all of that. Just yesterday during our shoot, we happened to talk about it and our billboards for next year for Fall, Winter, Spring and Summer and what that will look like and what we want to do. We try to shoot the whole year. So we’re going to do our shoot and do a behind the scenes with our video guy where we’ll talk about what we’re doing, who we are, what it means, etc. The billboards have been out for at least 15 years and I need to figure out when the first ones went up because I really don’t remember honestly. Having said that, we talked about it and they said we haven’t heard from him and it’s been almost a year ago now. So we’re talking about what we’re going to do with behind the scenes and interactions with everyone involved with my team. I have the first sample of it today and in there it reminded me because he asked me this as well – and I said that there is something in me that’s afraid that if I took a vacation or time off, if I took a pause or a stop to it, I might not pick it back up again because I know what it entails. I always say that I feel like I am on this merry-go-round and if I get off, I don’t know if I am getting back on. So I’m afraid to put a pin or a pause in it. You’d think that that was what happened during COVID, but I got busier with Zooms and this. For people that got those breaks and what not, I didn’t!
AM: We had no break!
CD: I thought that I would and I’d have time to clean out my closet, my garage, etc. None of that happened! I didn’t get free time which is insane. Things got busier because people knew that Chaz was available. When I was behind the chair before, they would have to stand there and wait for me because they couldn’t get to me. As soon as COVID happened, everyone could get to me and it happened. Now I’m on these Zoom things in the salon here on Saturdays because the rest is taken up with all of this. In NY, I’m in the salon 5 days a week which is what I was used to during normalcy because I’m able to there as I’m out of this if that makes sense.
There’s no 2 days that are the same. I’m juggling. Today I’m trying to fit together meetings in – where are we going to fit it? Ask this one if they can stay 15 mins later, we’ll meet with this one after – it is what it is. Even during COVID, when I look at my life pre-COVID, even today, I don’t know how I did it. We were traveling every month to QVC sometimes twice a month. A team of 20+ going there. I look at it now and wonder how did we do that during 2019? I don’t know how and I know we did it for 16 years at that time. But I look at it and wonder how I lived that life before COVID and I don't know how and I don't even know how to get back to that! I don’t think that we ever will. So when you asked me that question, I lived it. How did we do all that we did? I don’t know.
Ever since COVID, the team that used to go doesn’t want to do that anymore. Everything changed.
AM: Everything changed! That’s very true!
What do you want your legacy to be in this industry?
CD: It’s so funny that you ask that. If you say Vidal Sassoon, Oribe, or what not – you know who or what they are. I want it to be that this guy changed the way that globally people thought about the way they cleanse their hair. I don’t feel like I have hit that yet and I don’t know why or what it will take to hit that. There was no such thing as cleansing conditioner when I did it. People thought that I was insane and crazy and said, “what do you mean that I’m not going to be able to use shampoo?” I’d tell them to trust me and that I promised that it would work. You do a week, 2 weeks, then 3 weeks. I’m on day 2, but still I’m 30 years that I haven’t had lather touch my hair, face, body, or skin. I would not have all this hair on my head if I continued to use shampoo. I’d probably have half this amount and I’m not joking because of the toll it takes on your scalp and your hair. So I’d really like to leave behind the recognition – I really would, that he really had a movement that changed things. It’s the same version of the person who created shampoo, I’m the guy who invented cleaning conditioner. I don’t think that it’s hit because everyone has copied it and it’s not the same. There are people who say they use cleansing conditioners and I ask them if it’s Wen and they say, “no, but it’s all the same.” And I say no – I had that message 30+ years ago and there are people on the bandwagon, but it was delivered to me. I didn’t understand what it was when I opened a salon, I didn’t plan on it. I stepped into that role of giving up lather, I didn’t know what it would mean, but I knew I was on a journey. So I would like it if I was known as that guy who gave up lather and created cleansing conditioner. It has been worldwide.
We did an event last night and sometimes people don’t realize it’s they me until we have the gift bags and they’ll say, oh my God, Wen – that’s you! So they connect it that way – you get what I mean! They’re like, your Flipping Out Guy or QVC guy. There are times that people don’t realize and they will tell me that they love Wen and that they love Chaz and then they’ll realize it’s me! It’s bizarre, it happens, and it’s crazy.
I know how hard I have worked for it and I would like it to be when it’s all said and done that there is a legacy behind it. I was passionate about it and I did it for her, him, the customer. Anyone that knows me, if I go anywhere, like last night, it was an event for pre Comic-Con and I was giving advice. There was a woman who was there who had all hair pieces and what not and her testimonial was amazing. She had been using it for 15 years or more and whatever industry her hair extensions come from, they all use it because it prolongs them. When you use shampoo on them, you’re buying another one, and another one, and another one – they’re getting trashed. So to hear her testimonial was amaz ing. How did I change her life, help her life, build her confidence? There are people who have been born and have never used lather in their lives since this has been out for 22 years. I have a goddaughter who is 23 and lather has never touched her hair – things like that, they have never had to experience shampoo because Wen was there. I’d like to have the weight of what it actually means and not just the story of the cleansing conditioner but how it touched people’s lives, built their confidence and all of those elements are why I do what I do. It’s a confidence booster!
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PHOTOGRAPHY COURTESY | Chaz Dean
Read the JUL ISSUE #91 of Athleisure Mag and see MAKING HAIRSTORY | Chaz Dean in mag.