S2. E3. | ATHLEISURE KITCHEN WITH CHEF KRISTEN KISH, CHEF JUSTIN SUTHERLAND, CHEF JEREMY FORD

On today’s episode of Athleisure Kitchen, I catch up with Chef Kristen Kish (Bravo's Top Chef Season 10 winner and chef/owner of Arlo Grey), Chef Justin Sutherland (Iron Chef America Winner, Top Chef Season 16 contestant and chef/owner of Handsome Hog) and Chef Jeremy Ford (Top Chef Season 13 Winner and Chef/owner of Michelin starred Stubborn Seed and The Butchers Club) who are in the JAN ISSUE #73 of Athleisure Mag. I chatted with the co-hosted trio ahead of the season 2 launch of Tru TV’s Fast Foodies that looks at your favorite comfort food dish and having it recreated by a chef and then making it again to put their own spin on it! We find out more about how they came together, filming the second season, who we can expect to see on the show and what they have in their kitchens for their Fast Foodies fix!  

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

S2. E2. | ATHLEISURE KITCHEN WITH CHEF AARTI SEQUEIRA

On today’s episode of Athleisure Kitchen, we sit down with Aarti Sequeira who is also in the NOV ISSUE #71 of Athleisure Mag. We begin by talking about her culinary journey and how we first met her during in season 6 of Food Network’s Next Food Star where she won her season. We talk about her show Aarti Party, her love for sharing Indian foods and being a Food Network personality as a host and a judge. Just in the past weeks alone, we have enjoyed her judging on the latest season of Halloween Wars and then immediately after, she is judging Holiday Wars! She shares how she takes on her role as a judge and why honesty is essential when she is interacting with contestants. We also talk about her latest project, My Family Recipe Journal which allows people to record their family recipes as well as to add new ones that you have created with your friends and family. She talks about the importance of maintaining these culinary moments and how through this, families can still be connected through space, time and generations.

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

TASTING JOURNEY WITH DUFF GOLDMAN

This month, we caught up with founder of Charm City Cakes and Food Network/Discovery+ Host and Judge, Chef Duff Goldman. As a favorite of Athleisure Mag, we talk about him hosting No Kid Hungry’s Thanksgiving Bake-A-Thon which took place this month! Viewers were able to watch Duff as well as noted bakers and celebrities create holiday dishes and answer questions that enthusiasts have when creating their own works of art! We explore why he is so passionate about working with No Kid Hungry and how he has been involved with them for well over a decade! We also talked about his show Holiday Baking Championship and how important it is for him to provide feedback to contestants while also taking people through the culinary journey of enjoying a bite of your favorite treats! You will never look at your Reese’s Peanut Butter Cup in the same way! We also talk about 3 items that bakers should be gifted or gift themselves, upcoming projects and being a new father.

ATHLEISURE MAG: It’s always great catching up with you! The last time we talked with you, you were preparing to do Chefs Cycle with No Kid Hungry.

DUFF GOLDMAN: Oh yeah!

AM: Yes and you were talking about how you were getting ready for that. Why is No Kid Hungry so important to you?

DG: You know, we all kind of look at the world and we see problems and a lot of the times, it can be frustrating because generally, on the by and large, people are good. They want to help and people want to do things. Most of the problems that you see on the news or whatever – you have no idea how to help and you’re just so helpless. I want to make a difference and I can’t. I think that when as individuals, we’re presented with opportunities where we can actually and truly make a difference and we know it, then it feels so good to be doing it and doing something, you know!

AM: On Nov 13th you will be hosting the Thanksgiving Bake-A-Thon for No Kid Hungry. That seems like it’s so much fun. Can you tell us more about this event which I know is livestreamed and it’s going on for 4 hours.

DG: Yeah it’s definitely more up my alley than riding a bicycle for 300 miles! Doing a bunch of baking, telling jokes and making a bunch of people laugh – that I’m good at. Riding a bike, not so much!

What we’re going to do is have 8 different bakers and everyone is going to do a half hour demo showing their stuff. Throughout the whole night, I am going to be emceeing and making a Dutch Apple Pie.

AM: Like you’ve said, there have been so many ways that you have supported and participated in No Kid Hungry – are there going to be future things that you’re doing that we should be keeping an eye on whether it’s directly in this holiday season or even early next year?

DG: I am constantly doing stuff with them. A lot of chefs work with them because you can see where No Kid Hungry is operating. When I first started with them, I was in Baltimore and my shop is still there and I got to go to a school where No Kid Hungry was providing a breakfast for all of the kids. I got to hang out and we all had breakfast together with all of the kids right in downtown Baltimore. Then we were all in the gym together where we ate and we got to play a bunch of different games. I was like, “this is actually happening right now! I’m seeing the benefits of No Kid Hungry right here, right in front of me In my community.” For me, that was just so big and it’s big with a lot of chefs because wherever you are, there’s a chance that No Kid Hungry has done some work. It’s great and I will definitely be doing lots more with them. I have been working with No Kid Hungry since 2006 – it’s been a long time.

AM: During the thick of the pandemic, and I’m sure you were as well, a number of people were baking and doing hobbies and all of these because who knew whatof these things because who knew what we thought would be a couple of weeks inside would turn into much more.

One of the things that we enjoyed watching was your YouTube channel for Charm City Cakes where your team was actually sharing their creations. How important was it for you to be able to provide that type of relief to people whether they were bakers themselves or just looking for escapism?

DG: Honestly for me, it was great and it was really good. But it was really for my staff! I was like, listen you guys, I don’t want to let anybody go so instead of just closing up shop and hoping that one day we will be able to go back and start making cakes again, let’s figure out different ways to get to work. So everybody started making videos and I was doing stuff and other people were doing stuff and it really turned into a really fun thing and it was kind of a win-win-win situation. Everybody at home got to see cool cakes, I got to keep my staff employed and everybody got better! Everybody was trying new things. Because a lot of times in decorated cakes, you tend to see a lot of the same things over and over again. Here, everyone got to stretch their wings a little bit and to show what they were made of which is good.

AM: That’s pretty exciting! One of the things that we enjoy is that you’re so busy on so many different sides, but when you’re just looking at the TV shows that you do with Buddy vs. Duff, Spring Baking Championship, Holiday Baking Championship etc. It’s always fun to see you enjoying the treats, but also giving your feedback to the bakers when they are competing and those elements are happening. What does it mean to you to be able to show your love of baking and pushing the boundaries of creativity through all of these shows that you are a part of?

DG: You know, I think I had to make peace with it funnily enough. When I was filming Ace of Cakes, I was in my shop doing what I do, but here I had to think about and figure out what I do – I’m eating these brownies and I’m telling people what I think about it. Then I had to figure out, what was my motivation. One of the things is that I really love it when people understand something on a deeper level than they did before. Everybody has had a brownie. But when you can break it down into the different components – like I can break down a brownie into the different things that I look for.

When I talk about the texture of a brownie and I talk about when you bite down into the brownie and you get that just first crispy level right on top and then your teeth kind of sink in and then it kind of goes moosh and that layer on the bottom usually has a little bit of butter on it that is kind of percolated on and you get that butter flavor from the bottom and a little bit of salt. You know, when you sort of start explaining how you taste your food as a chef, I think that that helps people. I mean everybody can take a bite of a brownie and say, that’s a good brownie. But when you can really stop and think about why it’s a good brownie, I think that it just brings a deeper appreciation that can happen. For me, just getting people to really appreciate the difference between a brownie that you bought at Starbucks that was baked last week and frozen for a couple of days versus a brownie that was fresh and that people really thought about the ratio of chocolate to flour and that we got the right texture, flavor and all of those things. For me, it makes me feel good because I’m educating people on what a good brownie is and I’m also propping up people that are making a good brownie and hopefully getting people to seek them out and don’t just buy the brownie from the gas station! You don’t want that brownie! That brownie’s no good! You want the brownie that somebody made in their kitchen and thought about it and are proud of and that’s good and it also makes me feel good!

AM: Just the way that you broke that down, because we love brownies – the glands started salivating just thinking about it! You took us through a 30 second journey where we’re like, “he is right, there are levels to that. It’s not just crunchy on top and gooey chocolate on the bottom.” You literally took us on a journey where we see that you’re right!

DG: Yeah! Because it’s a thing! I mean, when you take a bite of a Reese’s Peanut Butter Cup, you bite into it and at first, it’s like your canine teeth kind of hit the thick part of the chocolate where it’s a bit thicker so it will go snap. But your front teeth, the top teeth kind of go in the top and sort of goes into the peanut butter and then before your bottom teeth get in there, your tongue is actually hitting the bottom of the Reese’s Peanut Butter Cup and the chocolate is always so thin right there that it has just a little more give so it’s a different texture than the top. And then when you bite into it and that one piece of chocolate goes snap, but because the edges are serrated – you know that zig zag on the edges, that part kind of pokes up in your lip for a second and it gives you a little sharp and that first bite of that Reese’s Peanut Butter Cup – I love it, but when you break down that for people, everyone has had that experience but no one has articulated it. When you do, it helps people to understand the food that they are eating and what they’re making.

I think that it makes people better cooks and better chefs because what people try to do then is say, “let me think about what is my favorite thing – there’s this burger that I like – why do I like it?” They’ll start really thinking about all of the little things like – they buttered the bun, salted it and then toasted it in a pan. The inside of the bun kind of has the texture of the outside of a grilled cheese. You start going through everything that makes that burger and the next time that person makes a burger, they are going to make it exactly the way that they want it because they are actually thinking of all of those little tiny details. That’s truly what makes a good chef – being able to articulate things that you like in a bite that other people will appreciate people will appreciate. The customers don’t have to think about the food like you’re thinking about it and I don’t think it’s necessary for everybody to think about the minutia of every little thing that they eat, but to be able to craft something that gives somebody else an experience that you yourself have had and enjoyed, that is what makes a good chef.

AM: You translate that so well and once again, in the example of the Reese’s Cup another favorite of ours – we don’t eat a lot of candy around here, but that is something that we really enjoy!

DG: Haha they are so good!

AM: They’re so tasty and there is just something about it. But you took us on that journey and it’s like, “he’s so right, the canine teeth do hit that part!”

DG: Totally!

AM: So with Holiday Baking Championship which kicks off this month, what can we expect from this season and what are you excited about?

DG: You know, one of the things that I love about Holiday Baking Championship is that we film it in the summer time. I basically love all of those flavors – cinnamon, nutmeg, clove, allspice, eggnog – all of those things. I love it. I basically get 2 Christmas baking seasons every year and I just love it and it’s really great! This is a really good one! All the bakers are fantastic, and we have some really good challenges and I feel like Nancy Fuller and I just reached a new level in our relationship where we were just bickering at each other and one of the fun things is that Nancy and my daughter formed a special bond. We were filming in Knoxville, and we brought her out there and Josephine and Nancy immediately connected, and it was really really beautiful and I hope that they show some of that because it was really cute.

AM: Well, that’s exciting and as someone who has hosted and judged so many shows, shows, is there an ingredient that when you hear that a contestant wants to use it that you feel it’s a bit of a red flag and your doubtful that it will work and be a disaster? Or are you intrigued that they will use it and think that it could be cool?

DG: I mean, I always keep an open mind. I try not to let my personal prejudice mess things up. For example, I am not a huge fan of raspberries and chocolate. I think it is overplayed and a lot of time, I think that raspberries are acidic, and that dark chocolate is as well. So a lot of times I find that the combination of raspberries and chocolate is a bit too sour. But that’s just me. Everytime that someone makes it and I ask myself is it well balanced, is it done? It’s not like, “oh I don’t like these flavors, so you don’t win.” It’s like, did you do something cool with it?

AM: With it being the holiday season, what are 3 gifts that you suggest whether we’re buying it for ourselves or for a fellow baker that they should have in their kitchens for baking?

DG: Ohhhhh! I would say, if you don’t mind spinning extra money, a Kitchen-Aid Stand Mixer – it’s just night and day. For baking, you will do so much more with it. Definitely a scale – a digital one that can weigh out in ounces and grams. It’s always really good. I would say if someone is doing a lot of baking, I would say a bench scraper – it’s not something that a lot of people have in their kitchens at home, but I think that everyone would find it really useful – especially when you’re cleaning up. It’s great because it has this nice blade and handle that you can just scrape on your counters and it gets all of that dry stuff and it just comes up and you can wipe it down. It just makes cleaning so much easier.

AM: Well that’s great gifting ideas!

Now that you are a dad, how has it been for you to go through this phase and do you find that you look at food in a new way as Josephine is being introduced to new foods?

DG: Yes and no. I mean, just being a chef and a student of food, I’m pretty well versed into proteins, carbs and fats – good fats and bad fats. Same for good carbs and bad carbs. I’m definitely thinking about it more and I’m not giving her Skittles and soda so that’s good! But for the most part, what I think is really good is that I love just cooking for her. I made an old school puree where instead of putting it in a blender, I steamed some carrots, sweet potatoes and I ran them through a tamis and I did it old school French style. It was nice because there was a little bit of texture and she seemed to really enjoy it. Today, I’m going to make a spinach and pear smoothie and see. It’s kind of exciting. We’re going to put some yogurt in there.

AM: That’s exciting!

DG: Yeah, she’s going to eat well. When she goes to college, she’s going to be like, “oh man, I’ve had it good my whole life!”

AM: Pretty much – those dining halls!

Well looing at your portfolio and the body of work that you have created in your career from the shows that you have been on, your partnership with Goldbelly, your bakeries and also your philanthropic efforts with No Kid Hungry, what do you want your legacy to be seen as?

DG: It’s a good question. I think that hopefully, if anything, what makes me the happiest is seeing that I have inspired people to get in touch with their creative side. Not necessarily in baking, but just in anything, you know? I have inspired people to quit their jobs and start businesses and I think that that right there and showing people that there are career paths out there that are not sitting at a desk and 9-5. There’s some cool stuff out there.

I think that one of the things that I was most proud of with Ace of Cakes is that a lot of kids look at adults and they don’t think being one looks like a lot of fun at all. For the most part, they’re right. But they could look at Ace of Cakes and be like, these are adults and they seem to be having a great time! I think that for me, that feels really good. I like that if I met my 7 year old self, 7 year old Duff would say, “wow, that dude is pretty cool.” It makes me feel good and that’s a good measure in general. As you’re going through life and making decisions, it’s always important to ask yourself if your 7 year old self would be disappointed in your right now or would they say, yeah this is right and I turned out pretty cool. Sometimes when you see politicians – I mean would Ted Cruz’s 7 year old self be like, “yeah you’re awesome” or would he be like, “you suck! I can’t believe that I ended up being you.” You know what I mean?

AM: There are so many!

DG: I don’t want to let myself down. I don’t want to let Duff down from 1981 and for him to think that this guy sucks.

AM: Um yeah, can there be a trade in?

DG: Totally! I turned out to be a dick!

AM: It’s like, is that the road that you wanted to go down? It just doesn’t look right!

DG: Yeah! What decision did you make that led you to this point? You should go back and rethink that one!

AM: It’s like, do you have any friends? Because if you had a good one, they would say, “wow you need to rethink that one!”

DG: Dude, what the hell? What is going on with you?

AM: How do you take time for yourself and get that moment of zen with all of the things that you have been involved in?

DG: It’s really important. You’ll never have the time if you don’t make the time. It’s really important to be able to find that time for yourself. I know you wouldn’t really think of it by looking at me, but I am actually insane about exercising. I love to exercise. I love to lift. I have a really nice gym here at my house. I do a lot of other stuff too. I play music and I have a whole jam room studio in the basement and right now I am working on a set of blocks for my daughter.

AM: We saw that on Instagram! It’s so cute!

DG: Yeah! I’m kind of right in the middle of that. It’s a big job!

AM: Earlier this year you posted about this wooden play thing that someone suggested you should buy it, but then you got the tools and materials and made it. You’re a serious woodsman!

DG: Yeah, my wife was like, there’s this thing and we could buy it, but it would be cool if you made it. So I wanted to make it and I ended up spending about $1,000 in tools for something that would have cost $90 on Etsy but it was super fun!

AM: It looked beautiful!

DG: Yeah, I do a lot of wood working – like bird feeders around the house. I had to child proof the house. We kind of live in a cabin, it’s a big A-frame and it’s not fancy it’s from the 70s and it’s a loft upstairs and that’s dangerous for a little kid. So I had to build all of these walls and stuff to keep her from falling off the loft because there are no handrails – no door. So I love doing a lot of wood work and I’m trying to get these blocks done and my wife wants me to make a sensory board for her. Things to play with and things that make noise. I have to finish these blocks because I hate leaving projects unfinished. To put the blocks aside and then move to something else, it doesn’t sit well with me - so I have to get them done!

IG @duffgoldman

PHOTOS COURTESY | PG 92, 95 + 99 No Kid Hungry | PG 96 The Jim Henson Company |

Read the NOV ISSUE #71 of Athleisure Mag and see Tasting Journey with Duff Goldman in mag.

Hear Chef, Restaurateur, Baker, TV Personality and Host/Judge of Food Network/Discovery+, Duff Goldman on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

S2. E1. | ATHLEISURE KITCHEN WITH CHEF DUFF GOLDMAN

On today’s episode of Athleisure Kitchen, we catch up with founder of Charm City Cakes and Food Network Host and Judge, Duff Goldman. A favorite of Athleisure Mag and in the NOV ISSUE #71, we talk about him hosting No Kid Hungry’s Thanksgiving Bake-A-Thon which took place this month! Viewers were able to watch Duff as well as noted bakers and celebrities create holiday dishes and answer questions that enthusiasts have when creating their own works of art! We explore why he is so passionate about working with No Kid Hungry and how he has been involved with them for well over a decade! We also talked about The Holiday Baking Championship and how important it is for him to provide feedback to contestants while also taking people through the culinary journey of enjoying a bite of your favorite treats! I promise you will never look at your Reese’s Cup in the same way! We also talk about 3 items that bakers should be gifted or gift themselves, upcoming projects, being a new father and he shares one of our favorite features that our readers enjoy in Athleisure Mag’s issue, 9LIST ROUTIN3S!

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

SMOKING AND GRILLING WITH CHEF DAVID ROSE

It has been quite a year and yet, 2020 continues to roll on. In the midst of a lot of uncertainty, there have been things that remind us how life was prior to living in the pandemic that has taken place across the globe. This holiday season will be a bit different than what we have experienced with us socially distanced and not partaking in holiday parties and events that we have been used to in the past. We caught up with Chef David Rose to hear some tips on how we can tackle this year's season.

ATHLEISURE MAG: We enjoyed seeing you as a finalist on Season 13's Food Network Star, being a Food Network personality and a number of shows. How do you define your cooking style?

CHEF DAVID ROSE: My cooking style is kind of a mix of a couple of different things. First off, my family is Jamaican and I am from the tri-state area so there is a huge cultural melting pot. I would say that I cut my teeth in terms of cooking in the South. So you see a lot of Southern influences and twists on my recipes. But I was also classically trained in the French arts at Le Cordon Bleu where I graduated summa cum laude back in 2006 – very proud of that one right there! I would say that my cooking style is elevated Southern with a Caribbean French Twist and a bit of international influences. So I'm sort of a man of mystery and a chef of mystery! I like to keep people on their toes and to keep them guessing.

AM: The Athleisure team throughout quarantine has enjoyed a number of the dishes from Omaha Steaks so we know that they are more than just steak and chicken as they have sides and desserts. As the Executive Chef for Omaha Steaks, what is the synergy between you and the brand and what can we expect to see between you and them in this partnership?

CHEF DR: Definitely. I am a huge smoking and grilling fan and fanatic! I have about 4 or 5 grills so I think that smoking and grilling unleashes the natural amazingness and flavors that you can find over at Omaha Steaks. From one of my favorites, the Tomahawk Ribeye that nice luscious bone eye and then there is the file as well as the strips and the T-bone. You also can’t go wrong with a lobster tail as well. I’m pretty sure when offered a surf and turf, nobody ever ever said no! A lot of those things go really well together. As far as being Jamaican, you know we eat everything. Whether it be chicken, it’s beef, turkey – whatever. We love everything and you can find so many assortments of proteins from ready to eat sides and ready to eat desserts. It’s all on the web-site and I’m excited to be able to bring my Southern influence and Caribbean influence to an incredible company known for their meat and protein portfolio in order to exude and explore and to showcase my style of cooking with Omaha Steaks.

AM:We’re in holiday mode and obviously celebrations look a little different this year with virtual get-togethers and gatherings. What tips do you have especially for veteran hosts that will be putting on dinners that are slightly scaled back then what they’re used to.

CHEF DR: I think that 2020 is a year that nobody has experienced and I’m pretty confident in saying that. According to a new Harris Poll, more than half of Americans are planning to celebrate with 5or less people and 1/3 of Americans are opting or are considering Zoomsgivingwhich is through the joy of Zoom whichI’m pretty sure that everyone has become acclimated with during quarantine. You can celebrate that experience of cooking and eating even if you’re not able to do it in person but can through the magic of Zoom or other virtual platforms.

The holidays can be very anxious especially if it is the first time that you have ever cooked a turkey. We have a 10lb pre-bast-ed turkey that gets shipped to your door-step. What I recommend is that the #1mistake that most rookies make when they are tackling a turkey is not allow-ing enough adequate time for the turkey to thaw. You always want to allow for at least 3 days for that turkey to thaw. If it’s a 10lb one, you want to give it the full 3 days and if you want the crispy skin that we all love and is indicative of a turkey, you want to uncover it in a roasting rack for an additional 24hours. By doing that, it’s going to dry the skin out and give you that golden brown crispy turkey skin every single time. As far as doing all of that. We also suggest making your turkey a day ahead of time. It allows you to have a stress free, anxiety reduced day on Thanksgiving. When you do that, you want to take the turkey out, remove the breast, the thighs, the legs and the wings. The key thing is to allow the turkey to rest and come to room temperature. What you do then is put it inside of the fridge. When you remove the turkey from the fridge on Thanksgiving day, you just need to reheat it and then you’re just focusing on the sides, the appetizers and my personal favorite – the desserts. Another way to shave some time from the prep is to buy some mix and match sides from the site as there are a lot of options. We also have a great partnership with Wine.com where we have some packages that can be purchased.

I always say, that being ready, being prepared and keeping your freezer stocked with a plethora of goodness means that you’re always going to be the hero at any Thanksgiving or Zoomsgiving table.

AM: What are your go to mains and sides that you enjoy having around?

CHEF DR: One of my favorite things is a Prime Rib Roast. I think that this reigns supreme at any holiday dinner table. I just love to eat that bone when I’m done. I’m a gnawer Athleisure, I’m a gnawer. If you have dogs, the dogs will appreciate that as well. The great thing about a Prime Rib Roast is that I can be shared with families, it’s great for leftovers – you can make a prime rib sand-wich the following day. To me, nothing screams celebrations, nothing screams holidays more than an amazing Prime RibRoast. We have an amazing selection of those as well.

AM: What are some recipes that we should keep in mind as well as we are navigating this holiday season?

CHEF DR: What I would recommend is that you want to go and brine the turkey to add additional flavor. These pre-basted turkeys are already pre-brined. They have their brown sugar, their honey and so it’s not just about the flavor but the color so it has that golden brown deliciousness. Now some of my personal flavor recipes is that I love doing compound butters. They're great for steaks, they’re great for roasts and I recommend if you want to get that juicy lush turkey breast, is make that. A compound butter is a fancy way to essentially say a butter with herbs like thyme, rosemary, sage and garlic. To get that re-ally juicy and luscious turkey breast, you take that compound butter and you slide it under the skin and slather it all over the breast. Now what that does is that when that turkey slowly cooks and we know that that fat of the butter is where the flavor comes in – it just makes it taste amazing with great texture 10 out of 10 times.

AM: Like you said earlier, 2020 no one can say that we have ever seen anything like this! How do you plan on ringing in the New Year?

CHEF DR: I think everyone is looking for-ward to ringing in 2021 and what I’m planning on doing is having a nice Prime RibRoast, maybe a filet or Ribeye on the grill– one of these amazing food packages where you can’t forget about your libations! For me, a nice glass of bourbon and just enjoying one of my favorite pairings– steak and bourbon. You can’t go wrong with that.

IG @ChefDavidRose

PHOTOS COURTESY | OMAHA STEAKS

Hear Chef David Rose on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on iHeart-Radio, Spotify, Apple Podcasts, AmazonMusic, Google Podcasts or wherever you enjoy your podcasts.

Read the Nov Issue #59 of Athleisure Mag and see Smoking and Grilling with Chef David Rose in mag.

S1. E14. | ATHLEISURE KITCHEN WITH STEVE SCHWARTZ

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

Read the latest issue of Athleisure Mag.

S1. E13. | ATHLEISURE KITCHEN WITH GABY DALKIN

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

Read the latest issue of Athleisure Mag.

THAT CALIFORNIA GIRL LIFE WITH GABY DALKIN

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

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

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

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

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

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

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

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

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

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

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

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

AM: Which is awesome.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

AM: YES!

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

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

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

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

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

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

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

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

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

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

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

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

IG @WhatsGabyCookin

PHOTO CREDIT | Matt Armendariz

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

FUELING THE CULINARY ARTS WITH RICHARD GRAUSMAN

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

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

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

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

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

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

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

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

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

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

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

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

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

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

AM: How many people are currently in this program?

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

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

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

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

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

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

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

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

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

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

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

AM: It becomes frustrating!

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

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

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

AM: It has to be a habit and routine.

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

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

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

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

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

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

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

PHOTOGRAPHY CREDITS

IG @RGrausman

@CCAPinc

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

S1. E10. | ATHLEISURE KITCHEN WITH THE FLATIRON ROOM'S FOUNDER & RESTAURATEUR, TOMMY TARDIE

On today's episode of Athleisure Kitchen, we head to one of our favorite whiskey destinations, The Flatiron Room. We sat down with its owner, Tommy Tardie to find out what drove him to opening this restaurant and whiskey enthusiast venue, what they are up to this holiday season and how they continue to satiate their guests' tastes with their whiskey curation. In addition, we talk with Darron Foy, head bartender to find out some tricks that we can use when making our next drinks and how he stays inspired in this fast-paced industry. This episode was recorded in the Flatiron Room in the Flatiron District of New York. You can also read this interview in the Dec Issue #48 of Athleisure Mag.

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

Read the latest issue of Athleisure Mag.

S1. E9. | ATHLEISURE KITCHEN WITH NO KID HUNGRY'S JENNY DIRKSEN + CHEF ELIZABETH FALKNER

On today's episode of Athleisure Kitchen, we share an organization that we have covered a number of times over at Athleisure Mag and is in the Nov issue. We have enjoyed sharing initiatives that No Kid Hungry creates in order to ensure that childhood hunger is not an issue that has to be a concern in this country. In the past, we have interviewed Bryan Voltaggio and Duff Goldman, both who have participated in a fundraising event known as Chefs Cycle. We have also covered the spatulas that include the creativity of various celebs, food personalities and chefs that are sold at Williams-Sonoma. Right before the holidays, we caught up with No Kid Hungry's Jenny Dirksen who is the National Director of Champion Engagement and Chef Elizabeth Falkner and talked about a variety of programs that No Kid Hungry is involved in throughout the year. Of course, with Holiday festivities underway, we delved into what we will find on their dinner tables this year! This episode was recorded at one of Athleisure Kitchen's favorite whiskey destinations, The Flatiron Room here in NYC.

Read the latest issue of Athleisure Mag.

THE WHISKEY EXPERIENCE WITH TOMMY TARDIE & DARRON FOY

As the holiday season means that we have a lot more on our plates than usual, the need to find a place to take a moment is key! We made our way to NYC's whiskey destination, The Flatiron Room which is known for its staggering amount of whiskeys that are available, cocktails, entertainment and an experience that's not to be missed. We sat down with Tommy Tardie the founder of the Goodnight Group LLC which is comprised of The Flatiron Room and Fine & Rare to talk about what led to creating these spaces, the importance of cultivating these environments as well as how he stays inspired in the hospitality industry. We also took some time to chat with his head bartender, Darron Foy who lets us know about cocktails that we should try there, his interest in working in this space as well as what we need to have on hand when we try our hand on making cocktails at home.

ATHLEISURE MAG: So before The Flatiron Room, what was your background?

TOMMY TARDIE: My real background and what I went to school for was advertising. I used to be the Creative Director in advertising before I got into hospitality and once I ventured into hospitality, I started with a small lounge, had moderate success with the first lounge. I thought, wouldn’t it be cool if I could charge even more for the same drink and that’s when I went into the nightclub scene. I opened up a couple of different nightclubs and they were very profitable. Margins in nightclubs are pretty high, but it wasn’t a lifestyle that I really enjoyed and I decided that I wanted to stay in hospitality. But if I stayed in hospitality, I wanted to stay in a place that I enjoyed going to. A place that kind of put me as the demographic and that was kind of the genesis of The Flatiron Room. I looked at it and rather than doing field research, I said that I would build a place that I would want to hang out and that I would want to take my friends to.

AM: For those that have not come here, let our readers know what they can expect.

TT: I think the key word is an experience. We want guests to have an experience when they come here. We want there to be theater in the overall experience. When I say theater, people that come here equate that to the music that we have here on stage. The theater is really the whole dynamic of the room! When you walk through the room, of course you’ll see people that are on the stage – that’s part of the theater. But the way that our servers are trained and even the way that they pour their drinks at the table, the way that they climb up and down the ladders, the way that they crush ice from a 1920’s ice crusher – that’s all part of the theater and the choreography of the room.

AM: How many whiskeys do you have here?

TT: Well, that’s a great question and I can’t give you an accurate answer, but I would say around 1,200 – 1,500 unique expressions and that was a journey in and of itself. When I first opened, I thought 250 would be a respectable number. I wanted to have that amount and thought having that would be great. At the time, I thought that I knew a lot about whiskey and over time, I realized that I knew nothing about whiskey! As I started purchasing them, I got into conversations with those that were engaged and knew about the whiskeys and that’s when I went down the route of needing to get more indepth into the knowledge of the whskeys. Prior to working in hospitality, I was a creative director and I tend to be visually oriented – very right brained. So I traveled around a lot to learn about whiskeys and I went a fair amount to Scotland and just met with the distillers and saw how it was made. It really helped with my knowledge a lot. Coming back from these trips, I would come with new whiskeys and 250, turned into 300, which turned into 400, and then 500. What I quickly realized was that once you became known for whiskey, you have a responsibility to guests to have all the new whiskey when it comes in. It wasn’t something that I had factored into my algorithm. The more people came in – I had an obligation. They would say, “oh you haven’t gotten the new release from Glenmorangie?” I’d say, “oh we have to get it.” Then we breached 1,000 and there was no turning back!

AM: Just looking at this room, it’s amazing to see all of these cabinets where people can store their own whiskey – tell us about this.

TT: The idea behind this – I call it Bottle Keep. Before moving to NYC I lived in Hawaii and when I was there, I was into surfing a lot and a lot of my buddies were Japanese. We would travel to Japan quite a few times and I was younger then and we would go to this nightclub district known as Roppongi. I remember that it was such a cool concept that they had these bottles that were stored. At the time I just thought it was really cool and it must have stuck in my longterm memory. So when I opened this, I thought that having been in the nightclub business that I understood Bottle Service. Bottle Service wasn’t something that I wanted to do, but I thought if there was a way to take that concept and maturing it which made me think about my trips to Japan and I thought it would be cool. Also, bottles look cool when they’re displayed and when you hit them with the light as you’re a visual person so you uplight them and they look stunning. Also, in NYC, space is a commodity and I wanted to incorporate the bottles into the architecture. I allocated all this space for the bottles and it was a hard road initially because we had all this space. The first night we sold 3 with friends and family that purchased them. I was like, “wow we have like 800 more to go before this place looks legit.” Over the years, it grew and now, we have more demand than supply. In the manager’s office, we have an actual room where we store extra bottles.

AM: What are your favorite go to whiskeys?

TT: Oh gosh. They change, but I think that anybody that knows whiskey – I mean I could throw it back to you and you’d probably have a hard time answering because it’s very situational. Whiskey is based on the season, time of day, the mood – fortunately I have over 1,000 to choose from for my many moods. I will say that some of my hands down favorites that I tend to revert back to are: Glendronach 18 as my go-to favorite. I love a good Bowmore – if I go with peat then I like to go with something that has a nice balance of Sherry to get that smoky sweet elements and because I’m American, I have to throw in a bourbon. I tend to like bourbon’s cask strength E.H. Taylor is a full proof whiskey. Bourbon – I love Michter’s, Buffalo Trace – some of the Buffalo Trace antique collections are always good. It’s not as affordable as it used to be.

AM: What cocktail do you suggest that our readers should make sure to ask for when they come by?

TT: The one that we’re drinking now is called our Smoking Old Fashioned. We talked earlier about being theatrical and this is one of those kinds of cocktails, but it’s not all fluff. The smoke that’s put in the cocktail – the phenols that are attached to the liquor it gives a residual smoke in the flavor. I like this cocktail because being a visual person, I say that the first drink is with the eyes, the second drink is with the nose and the third drink is with the mouth. So this delivers on all three and when it comes across the room you see the smoke in it. You lift off the cap and it has that wow moment so that when people smell it they say, "wow what is that?" But it delivers on the final product because it happens to taste as good as it looks and as good as it smells.

AM: In terms of pairing whiskeys with various items offered on your menu, what do you suggest?

TT: It’s somewhat of a subjective question. I have been to a lot of tastings where they have paired items with things that people would not normally expect to pair with whiskey. For me, I like to pair cheese with whiskey. It has this creaminess and richness and it coats your mouth first. Having the alcohol interact with the viscosity in your mouth – it does something really special and brings out flavors that you normally wouldn’t expect. I will say that if I am drinking something really old and really fine, and I just want to focus on that, then I don’t want to complicate my palette at all. I don’t want to introduce other flavors in there. If it is something that is moderately priced sure I can experiment with it. But if someone is pouring me a 25-year or a 35-year whiskey – then I just want to enjoy every aspect of that from every subtle nuance. For me, a good whiskey is something that develops on your palette. A lot of people think that you have a sip of whiskey and that’s it. But if you really go in deep on the flavor of whiskey – it evolves – what initially hits your mouth when the alcohol starts to burn off and new flavors will appear, grow and resonate on your palette. I think that’s why it’s such a great sipping drink. You take a sip and sit back and let it have its way across your palette and you just enjoy it.

AM: We know that The Flatiron Room is a great place to come to and with the holiday season upon us, what events can guests come to?

TT: The 4th quarter for us – the holiday season, we have a lot of guests that come in from out of town. Unfortunately, they see that we are closed for private events – it’s the season and many times we’re closed for that. I always recommend that people call in advance to make sure that we are open. With that said, we do have some events that are open during this time where guests can come in and bring their friends and family from out of town so that they can get a taste of old New York. During Thanksgiving we had a great feast which was a prix-fixe dinner. On Christmas Day we have another event. For NYE, we’re throwing a great party and we have a tremendous band – Carte Blanche that will be performing live here. We have a number of great things taking place if you have guests that are in from out of town.

AM: Do you still do inspirational travel when you're looking for new whiskeys?

TT: Yes! It’s one of the best things about the job and getting inspired. I get to go to Scotland quite a bit when I’m over there meeting with people, the distillers, learning about new expressions when they come out. It’s funny because my knowledge base has developed so much and every year, I think that I know a decent amount about whiskey, but then the following year I look back and I think, “gosh I didn’t really know much.” Today if you asked me if I knew a bit about whiskey, I would confidently say yes. If we had the same conversation next year, I’d probably look back and say, “oh wow I knew nothing.” But it’s fun and it’s a fun journey and I love learning as well as traveling and it works out.

AM: What are 3 things that you put in your carry-on when you’re traveling to make the flight easier, or to feel that you’re at home or when you’re relaxing after having copious whiskey tastes?

TT: Great! Headphones for sure, Melatonin is my go to because if I’m traveling to Scotland it tends to be an overnight flight and that gets me there. Also a flask - they're always fun and of course when I come back, I tend to come back with one as well!

AM: You can’t have them get lonely! Is there anything else that you would like to share with our readers to let them know about The Flatiron Room?

TT: If you haven’t experienced us yet, please come down and experience us! I think it’s a unique experience especially if you’re a New Yorker and people love those New York Moments. If you haven’t checked out my other property, it’s called Fine & Rare (9 East 37th St NY, NY 10016) and I recommend going there to try that out as well. It’s a similar vibe that is a little more food focused, we also have a large dynamic selection of whiskey!

IG @TheFlatironRoom

@FineAndRareNYC

@GoodNightGroup

@TommyTardie

We find out more about this incredible space from Head Bartender, Darron Foy.

ATHLEISURE MAG: When did you know you wanted to be a bartender?

DARRON FOY: I think it’s when I came to NY. I bartended for 8 or 9 years before that in Scotland where I’m from. It was admittingly more for financial gain as I was studying at University and I needed extra cash. I very quickly fell in love with the kind of interaction that you can have with the public. It wasn’t so much about the drinks or the crafting of the cocktails. It was actually the interaction and the evolving communication that I had with the public that grasped my love. When I moved to NY, I just noticed that the bartenders in NY – it was cool and you felt like almost important when you are working behind the bar. It was your fortress. So, I really started to delve into cocktails. As a Scotsman, we’re much more happy with a single dram, a gin and tonic or a vodka. But I started to notice very quickly with my background in music and in art that I really enjoyed crafting cocktails. So when I finally applied to come to The Flatiron Room, I had learned the NY basics of cocktails from the Manhattan, Sazeracs etc. I came here and I was immersed into the cocktails that we did at this bar. When I came to NY, I knew this was what I wanted to do to be in engaged with the public, to learn more and to educate. I wanted to perform and it’s a constant back and forth with the public.

AM: What is a shift like here?

DF: It can be anything. Tommy mentioned the word subjective in your interview a few times which I think is the perfect word to use when talking about the hospitality sector! We can have a beautifully nice relaxed night here with fantastic cocktails and great music. We can be slammed to the rafters. You can spend an entire evening not talking to your fellow bartender because you’re flying cocktails out. It’s constantly changing and by being in this – it keeps you on your toes. No day is the same; therefore, you have to be prepared for whatever comes. You may have a great customer, you may have a slightly argumentative customer. You may spend 20 minutes making a simple cocktail and they praise it to the heavens. So everyday in my opinion is a new day! I think again going back to the fact of why I like being a bartender. It’s not monotonous.

AM: What are your 3 favorite cocktails that we should have when we come to the The Flatiron Room?

DF: Normally when customers ask this, I do say whiskey as we have a fantastic collection and as a whiskey lover myself. We showcased the Smoking Old Fashioned – visually again, it’s just a fantastic cocktail. As Tommy said, you drink with your eyes and your senses and we’re trying to create a sensory enjoyment. I believe that Rye Old Fashioned with the Smoking Old Fashioned is just being elevated. Your adding the savory wood tones with the Rye Old Fashioned itself and it becomes a lot more than a simple cocktail.

One that is on the menu right now that I crafted is called the Cardamom Blossom. I’m very proud of this cocktail. It’s a link to my wife’s family and my Scottish background. It’s using cachaça, my wife’s family spent some years in Brazil and once I moved to NY we all met up finally. One of the first gifts that I got was a bottle of cachaça – I was very interested in the flavor. It has a sugar cane note and my wife’s brothers and cousins would make me Caipirinhas – a classic cocktail. I wanted to change it and I noticed that we never had a cachaça cocktail in the bar. So it's a mix of blended scotch whiskey, cachaça, and using orgeat syrup which is an almond syrup which has a nice baking taste to it. We added lemon juice, bitters, some honey and adding cardamom. It’s an egg white cocktail that I love to make – I adore egg cocktails because I like the viscosity of it and the way it looks. But it’s also very light and very plain. I’m proud of it because I think that it is a very elegant drink.

Finally, I personally feel that a very well made Manhattan is such an easy cocktail to create and very easy to muck it up. One of the things that I like to do when I go to a new bar is to order a Manhattan or an Old Fashioned because I want to see how they make it. I’ve had Old Fashioned filled with chunks of orange, cherries and I just like to go back to the classics because to me, that’s not what it is. A well made Manhattan which I think in my opinion, we do well we do well here is just an elegant and standard classic cocktail.

AM: You just shared the Cardamom Blossom that you crafted. How do you go about obtaining inspirations for creating other drinks?

DF: I think that that goes back to communication. Talking with the public, your fellow bartenders and servers. I have a music and artistic background so I feel that I have been creating from the second I could see over the stove, my mother in Scotland had me cooking. I love to cook and I love creating things. I think that I have that artistic ability where I take great pleasure in creating things. I think that people tend to be cautious when trying new things and I hope that people realize that that’s not the way to be. You have to dive into trying new things. So a lot of my experience comes from bar diving with my wife and trying new things from receiving a new whiskey at the bar and smelling it and trying new flavors and what would work with it and it’s a constantly evolving process.

Communication is great and when you talk to fellow industry professionals and why they chose certain bitters or garnishes, it helps to evolve your own personal ability. Communication is key in terms of creating new cocktails.

AM: So for the people who want to make whiskey cocktails at home, what are the things that they should have on hand as many may be a bit hesitant to do this at home?

DF: First of all having the correct tools – strainers, cocktail shakers and stirrers. Even things like good ice. You go back to the very basics when you’re crafting a cocktail. If you’re using broken up ice and it’s breaking into the cocktail, it’s diluting it too much. If you’re wanting to present it a certain way, are you using crushed ice, blazened ice, ice rocks? In terms of experimenting, you know your own palette – again maybe step away from that. If you know that you like a certain flavor and you know you can craft a good cocktail, why not remove that entirely and try something new. You might not like it, but it may open your eyes and head to more ideas and more experimentation. I think good mixers, good bitters can help the process and having a variety of good scotches, whiskeys, ryes, and bourbons etc all promote different flavors and therefore reacts with the palette differently. I love the classics such as the Angostura Bitters and the Peychaud’s Bitters. I mean, 20 years ago especially when it came to Angostura, any recipe that required a bitter would come from this brand! Nowadays, we have a fantastic array of companies, different bitters – the Fee Brothers have a fantastic range with Cherry Blossom, Aztec Chocolate, Almond Bitters and really amazing flavors. You have to experiment! You have to try these things and it’s the same as cooking. You’re not going to know unless you try. So good tills, proper ice and an open mind. You have to go in there with no prejudice and try something new. You may fail, but just pick yourself up and try it again. You can tweak it here and there and then become more confident in your ability. Once that confident grows, it’s easier for you to continue to experiment.

AM: You’re here working with so many different people that come to The Flatiron Room and being so creative. What do you do to take time for yourself when you’re not here?

DF: My wife and I are big foodies. We’re here in NY, we live in Brooklyn and where I live, we have German Beer and where I live, we have German Beer Halls, Japanese joints, I have everything there. We tend to try to find new places for food. I experiment quite a lot on my wife, she’s my biggest critic. I ask her about the cocktails if they are too strong or too sweet. When it comes to down time, it’s probably walking my dog. He’s a little pain, but I do love the little guy. Generally, just relaxing because you’re in a high strung environment. So you need to take time to recharge and I laugh at this, but as bartenders, our time off tends to be in bars because that is where we are comfortable. Even in the house, my wife laughs because she says that I’m stir crazy if I’m sitting down for more than 20 minutes not doing something and I will head to the bar. Maybe it’s the Scottish in me that is more comfortable sitting in a place with alcohol around me, but I feel that bartenders are hermits, we like what we like. We try new things but we gravitate back to the bars that we like. I mean I do go to the gym from time to time but – good food, good drink and just generally recharging your batteries so that you can come back and do your job which is important!

IG @TheLiquidArtist

Hear The Flatiron Room's Owner/ Restaurateur Tommy Tardie and Head Bartender, Darron Foy on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the Dec Issue of Athleisure Mag and see The Whiskey Experience with Tommy Tardie & Darron Foy in mag.

14TH ANNUAL STARCHEFS INTERNATIONAL CHEFS CONGRESS

We headed to Brooklyn for the weekend to watch a number of demonstrations, panel discussions and meeting with a number of vendors at the 14th Annual StarChefs International Congress. We were excited to do a deep dive into its various initiatives that it presents to those in the culinary community. We took some time at the beginning of this conference to talk with StarChefs' Managing Editor, Will Blunt on what took place at the conference, what he's looking forward to as well as the issues facing those in the culinary industry as we go into the next year.

ATHLEISURE MAG: Can you tell us about your background and how you came to Star Chefs?

WILL BLUNT: I grew up in Washington DC and my parents were in politics. I graduated from Georgetown University and like most people, I didn’t know what I wanted to do so I taught high school tennis for a bit and did some work on The Hill for a while. I then decided to jump-start my career by moving to NY – it was the height of the internet exuberance in the late 90s. I was thinking about going the path of a conservative banking job and I did some interviews and I got allergic to the concept. I eventually took a minute to help a friend at what is StarChefs now. This friend had been hired as the first employee after a fundraising round and I got the bug. I’m 20 years in now.

In terms of food, I fell into it and then fell in love with the industry. I do cook and I am really into food; however, I am most inspired by the industry and the people that work within it. In the early 2000s, like most internet companies, we didn’t have a lot of direction, but we were firmly committed with my business partner Antoinette to be completely on the trade side, publish for chefs and make our mission to support chefs and other people in the industry. The idea with that is that it’s a wonderful industry opportunity, but it is also one with with a number of pains and challenges. We have a classifieds area that helps with labor which is a pain, all of our publishing is about best practices and inspirations for chefs and they are really passionate people. I have been most inspired by them in this industry and I do love food. I have gotten to know them really well, but it is truly about the people for me.

AM: What are your day to day roles in StarChefs?

WB: Fortunately we have evolved a bit – we’re still 15 full staff and for this event, we have 100 people who work on it. I do a bit of everything now and we have fortunately evolved to the point that we have great people that have different departments. I do a bit of fundraising and development, HR, I make a point to stay engaged. So let’s say in the early days there were 5 people – I learned to use a camera and my business partner Antoinette as well – there was a rule that everyone needed to be able to use a camera – classic start-up that’s boot strapping. We would do the Tastings Interviews. I didn’t mention it, but our thing that distinguishes StarChefs from any other publication is that we do 600 tastings interviews on the ground, every year across the country. We organize that to the 4 markets typically by quarter and we spend 2-3 hours with the chef, pastry chef, somm, artisan baker, coffee roaster – anyone that’s industry and doing something well. We will visit them, document them and get to know them. We share what we think is done well and would be inspiring for other people. So, all of that to say that, I still do that. It’s important because it’s something I enjoy doing, but we now have a wonderful editor, writers, full time photographer who are super capable, but I still keep my toe in the editorial. Just to stay in touch and I love the culture of the restaurant community.

AM: What’s the biggest thing that you have learned about chefs by working in this environment that still keeps you inspired to be a part of this everyday?

WB: Yes, the industry is still – despite all of the media attention in food TV and all of the exposure with celebrity chef scenarios etc – it’s very merit based and egalitarian. So at the end of the day, even if you have a Top Chef show and all that goes with it, you still face the same challenges. Many of the chefs that really early on inspired me and were early supporters, they all started at the dishwasher level. I think Jean Georges who is one of our Board of Directors he made dog food to start his career – not even human food (editor’s note: at the beginning of Jean-Georges Vongerichten’s career in Michelin three-starred L’Auberge de l’Ill in Alsace, he cooked and prepared the meals for the guests dogs)! Marcus Samuelsson who is a great friend and supporter, worked a hot dog stand, Bobby Flay scooped ice cream and so it’s very honest in that sense. There’s less patience in the industry because the demographic is such that there is such an explosion and there isn’t really a shortage. There are more opportunities that are quicker in the industry, but at the end of the day, there is still this certain base or sense of needing to work to get to where you are. I admire that and I like supporting people that are working that hard and trying to make it in an industry that has a lot of opportunity, but a lot of failure. I think 80% of all restaurants fail in the first 3 years or something along those lines. I think that my staff has had a lot of great people that have worked in the industry or gone to culinary school. We are all motivated by trying to be that extra leg up, or piece of perspective or inspiration. Folks that come to this conference – the best version for their experience of busting their ass all year is to come here to get a few days off to be inspired and to remind themselves on why they do what they do.

AM: Going into 2020, what do you think are 3 of the biggest issues that chefs are concerned about?

WB: Yeah of course! In this conference, I am hosting a session with Restaurateur Sean Feeney, his partner Chef Missy Robbins of Misi and Lilia and then Cosme’s Chef Daniela Soto-Innes – we will talk about restaurant culture and moving it forward. That was the theme of our conference last year, but it’s about being better humans. How you treat people and the culture. Everyone is on board in theory with that; however, I think that the challenge in terms of 2020 and beyond is how you walk the talk. It’s a challenge that’s easy to say in terms of providing benefits, treating employees better, more decent hours – but how do you develop the strategies to run a successful business and still do that?

I think that there is something that has developed amongst chefs and those in the industry in general, the brand image – it’s another panel we just finished. It focuses on how you manage your time and capital, what you invest in. That has been something that has built up over time. Which events do you decide to do and now it’s even more when you look at social media in how you present yourself and how much energy you put in to that. What opportunities do you say yes to and it’s pretty high level as not everyone is at that point. I think that even on a micro level, people who are starting out and opening a restaurant, they need to decide on investing in PR, social media and that’s another thing. I think there are the ongoing challenges that may not be 2020 challenges, but it’s becoming more acute with the larger companies that have bigger scale that are snatching up real estate that independent restaurateurs have harder times to access. Starting a restaurant is harder and harder and having to leverage to get the right space at the right price and to keep it once you're successful. That is a serious issue and when you look at NYC it's a great example because we have parts of Manhattan that are unattainable and all the leases are controlled by large management companies. Then you have the chains, I’m not saying that they’re all bad – they employ people and there are great ones that do home scratch cooking – but for the independent restaurant and chef that is a challenge.

AM: What are 3 panels, demonstrations, workshops etc that you are excited about for this year’s StarChefs?

WB: Our program is really strong this year and we tried to involve people that are more or less famous although our name is StarChefs, we’re not all about stardom. Some of the items I will highlight may seem like the less obvious ones. Ben and Brent from The Meat Hook will be doing an event on the main stage which they call Vintage Beef. I don’t know how much you know about them, but it’s my local butcher. They have been exploring different ways that they can be sustainable. One issue we have across the food system that we have with meat at least is a lot of our USDA and certification is centered around young animals. So they are going to be fabricating a 12 year old bull and they will serve it as a tartare. Apparently, I haven’t had it, but it tastes like an aged beef which is a cool thing to demonstrate that dairy cows, bulls etc have value if we could get to a place where we not only use the whole animal but all animals. I think that that will be a good one!

I think that an obvious one is that we have the most signups for Chef Francis Mallmann who is on Chefs Table on Netflix. He is so inspiring and I have wanted him to present for years! He is closing the show and he will be building a fire in the parking lot outside and presenting on the mainstage a vegetable roll! It will be carmelized and cooked with the fire ahead of publishing his Vegan cookbook which will be out next year. It's pretty cool as he has always been identified with a lot of meats. I think that for our chefs, one of the reasons why they are so excited for it aside from the fact that Chef Mallmann due to his great presence is that cooking with fire is really a thing that chefs find to be a bit of challenge. Everyone wants to cook with fire and it’s a trend, but how you actually harness fire, to cook consistently at different temperature points – those techniques are great takeaways for chefs.

I mentioned the panel earlier with the discussion with Daniela and Sean, they are 2 really special people that are models and examples of what the future of our restaurant industry should be and models that they should look at as one if a chef and one is a restaurateur. They have cool strategies to improving restaurant culture.

IG @StarChefs

@Will_Blunt

We sat down with James Beard Nominated husband and wife duo of Don Angie to talk about their West Village Italian American restaurant.

ATHLEISURE MAG: Can you tell us about Don Angie for our readers who have yet to swing by?

ANGIE RITO: It’s an Italian American restaurant in the West Village here in NYC. It’s more American leaning than Italian. We both grew up in Italian American families – like super passionate about red sauce and we take quite a few liberties with it. We use a lot of different ingredients and take more of a global approach to it.

AM: Why did you decide to do it like that?

AR: To be honest, there are a number of reasons and the major one being – we like to incorporate a lot of flavors that we like that aren't Italian into our food. Whether they're like Chinese or Japanese - or whatever it is. We just like to cook ingredients that we like. In NYC especially, there are a lot of Italian restaurants so we really like to set ourselves a part and this is the main way that we do that. Coming up with our own style of Italian food that we like that’s a broad perspective on what we do.

AM: As a husband and wife team, how does that work for you to cook together, work together – how does that coupleship work?

AR: We’re both super passionate about what we do and that’s what drives us. We could never work in this industry separately because we would never see each other. We tried doing it for a while. At the beginning of our relationship, we worked separately and like I said, you’re working 14-15 hour days and we wouldn’t see each other. We felt that working together was the best way to do what we loved together. It also works to our advantage. We’re typically on the same page and we can read each other’s minds because we spend so much time being together. It kind of helps because we communicate minimally when we’re at work and we’re always on the same page.

AM: What would you guys say would be your signature dishes at Don Angie?

AR: The most recognizable one is our lasagna. It’s a pinwheel style lasagna. That’s the one that everyone photographs and it’s all over Instagram. Aside from that, our Chrysanthemum Salad which is basically treated like a Caesar salad with a garlic anchovy dressing a lot of parmesan, sesame bread crumbs. The third thing would be ….

SCOTT TACINELLI: I’d say it’s a toss up between two things, the Buffalo Milk Caramelle and the Stuffed Garlic Flatbread.

AR: Oh I agree! Our Buffalo Milk Caramelle is a two tone black sesame and persimmon pasta. We just did a demo of our flatbread. This is something that is traditionally Italian, but we totally take it in a different direction by putting sesames on it, garlic, garlic chives and so it’s different than the original one.

AM: When did you guys know that you wanted to be chefs?

SC: I changed my careers as I did something else for like 9 years. I always loved cooking when I was a child and then I decided that I should try cooking and took a few classes at culinary school and then I went full time.

AR: For me, I always wanted to have a restaurant since I was a little kid. I used to play pretend restaurant when I was a kid. I wasn’t sure about what path in terms of cooking, working front of house or what that would be. I grew up in an Italian American family that had a bakery and I liked working there. I grew up in a very food-oriented family. Once I moved to NYC right after college, I was working as a waitress in a restaurant and at that moment at 21, I knew I was so passionate that I really wanted to know how to cook it. I started cooking then and didn’t go to culinary school and just asked if I could volunteer in the kitchen and I kept going.

AM: Do you guys envision another location or going to an entirely different coast?

AR: I think that the next thing that we would do is probably something in NYC, preferably something in the West Village as that’s where Don Angie is and easier for us to be present.

ST: I don’t know if it would be another Don Angie’s. AR: No, it would be another concept.

AM: How was it for you when you were nominated for a James Beard Award?

AR: I was surprised – I was like, ok! It was super exciting and I just wasn’t expecting it.

ST: I was very surprised and it was such an honor to be recognized by such an esteemed organization!

AR: Especially in NYC where there are so many other people!

AM: Do you forsee having a TV show or presenting your brand in different ways that we know chefs utilize.

AR: We are working on a cookbook right now. It won’t be out until 2021.

ST: We’re going to take it day by day and see what comes!

IG: @DonAngieNYC

When it comes to one of our favorite comfort foods, it's pizza! It incorporates a number of traditional ingredients as well as those that aren't. We chatted with Emily Hyland of Pizza Loves Emily and Emmy Squared to talk about how this food became the catalyst to this successful business.

ATHLEISURE MAG: So, pizza – why do you like pizza so much?

EMILY HYLAND: I mean, I think it harkens back to the quality of this nostalgia that all of us have as Americans. We all have this memory of pizza parties with friends or going out and have pizza or enjoying a slumber party and ordering pizza. It’s this uniting American food that lives in the state of our history. So why wouldn’t we want to have pizza?

AM: We know a few people who say that they don’t like pizza and we’re like, “really?”

EH: My dad says that and then every time he comes in he eats like a whole freaking pizza!

AM: How did you transfer this love for pizza to saying, I want to have a restaurant and make a business out of pizza?

EH: It was a dream for me and at that time, my husband as a dream for many years. We were in a moment where I had transitioned out of being a public school teacher and was a full time yoga teach – which is a next to nothing earnings for that time and space in my life. We had moved to Brooklyn and he was apprenticing at a neopolitan restaurant. I remember the day that he came home and he said, “I put my hands on the dough and this is what I want to do.” So the time and space really opened up and we took a chance and that really got us into our first brick and mortar, Pizza Loves Emily. From there, we found growth partners through our wonder partner Howard who has taken this small little baby, our first child and has helped us merge this into a growing company.

AM: How does it feel to know how you started and how it has evolved into what exists now?

EH: It’s really been surreal and I haven’t digested it – no pun intended! It’s weird as the founder and the namesake to have this identity that’s so rooted in my heart and then to relinquish some of this control to this corporate structure that is developing. It’s tons of learning and really taking something that is so very much mine and making it ours in this whole team. I love it and I’m having so much fun! The people that we have brought on to help it grow like the Director of Operations, the Director of Marketing are so talented and really care so much about the concept that it has made it so much nicer to be able to go to work everyday.

AM: What would you identify as your 3 signature pizzas?

EH: Our 3 signature pies at Emmy Squared are the Colony – so that’s got pepperoni, pickled chili honey so you’ve got salty, spicy, sweet trifecta – hands down fan favorite. Not too far behind it is the Vodka Pie. It’s house made, really nice creamy vodka sauce – the way I do it is dollops of burrata on it – I do it like a Margarita and just go extra on it. Then the Roni Supreme. A classic pie with tons of pepperoni and tons of Calabrian chili on it. So it’s like an elevated pepperoni pizza and the Calabrian chili oil is not so much spicy, but warm - it really rounds out the pie really nicely.

AM: Where do you get your pizza inspiration from?

EH: That’s all from our head chef, Chef Matt. He is really talented at developing topping creations and is trained as a culinary artist and a lot of that vision is from him. He conceptually wanted Emmy Squared and Pizza Loves Emily to be fun and not rooted in the formality that so many more esoteric pizza places do when they say, “this is what pizza is supposed to be.” We just wanted to open ourselves up to the variety of toppings that we could have without judgment. What you want is what you like!

AM: What are 3 ingredients that you like to have on hand when it comes to making that best pizza?

EH: So I think it’s our cheese obviously! At our original location, we still make our own mozzarella by hand. Over at Emmy Squared, we have a chef blend which we sprinkle around on the outside of the edge of the pan and it carmelizes with the dough on the pan so you get a fried cheese which is delicious. Our Ezzo Pepperoni cups are our ronis that cup nicely on the pizza. We also use really high quality flour. We use King Arthur Flour that is here in America and not shipped over from Italy. We start from that simple ingredient and just build from there and just add yeast, water and a little bit of salt as it doesn’t take much and we’re very simple with our dough.

AM: What are your goals as we close 2019 and thinking ahead to 2020 – what are you excited about for your brand?

EH: For the brand for next year, we’re really thinking about what it means to grow on a national scale. We just opened in Philadelphia and we will be in Washington, DC by the end of the year. If not then, early 2020 and on a growth path from there. Through my lens from there, my goal is to figure out how I can maintain this genuinely robust culture as a restaurant environment for my employees as well as to ensure that the same level of warmth is available to our guests that are coming in to dine with us. That is a big goal for me and when we do openings, I try to greet every guest table the few days that I am there and to say hi and to instill that cultural feel. I think that the other facet of it is to just synthesize our team and to lean on the talent there. It’s 2019, we’re all leading full robust lives. What are the things that my team members do that they can bring in and to support the types of things that we’re doing so that we are growing. We’re very people focused!

IG: @EmilyHyland

@PizzaLovesEmily

@EmmySquared

When we chatted with Will Blunt earlier in this conference, he shared that we should catch The Meat Hook founder's session on Vintage Beef and how they are lending their craft to the sustainable movement. We sat down with Ben Turley and Brent Young to find out about this duo, their business and what the holiday season is like for them.

ATHLEISURE MAG: We enjoyed sitting in your demonstration focusing on regenerative agriculture. How did you guys decide that you would be butchers, was this always a plan?

BEN TURLEY: We were both line cooks for a long time and living in Richmond, Virginia which is where we met. A small little butcher shop opened and we started interning there on our off time and the more you learned, the more questions we had. It wasn’t a whole animal shop as that’s not what existed at the time. The more we dug into it, we realized we wanted to do this and we moved to NYC to do just that. We could only find one restaurant group on the East Coast that was doing a whole animal program and we ended up opening a butcher shop for them and very quickly, it was disorganized and if you were going to be in it, you had to know everything like the finances. We thought we had to do it for ourselves and we ended up deciding to open our own shop. But essentially, we fell into it backwards and we were genuinely super interested in it as no one was doing it and we did and that was it.

AM: How do you go about finding the different farmers and farms that you’re working with? Are you constantly rotating things in?

BT: No not really. The whole idea is to develop a relationship with someone that you are going to find at a Farmer's Market and has dedication to their their craft. We’re very lucky to have found a great network of farms when we started. The whole idea was that we wanted to work with one farm that did one thing and that way, every single week, we’re able to give them feedback and not just buying things from all over. It was about having a very structured system and it was great because people could enjoy it and say that they would like to visit us and we could let them know the farm for them to visit. We wanted complete transparency in the food chain which is a major reason why we started this.

AM: We were talking with Will Blunt earlier this morning and he was talking about how you work with age cows. We had never had one before and we wondered what a Jersey cow would taste like. What was the thought behind integrating this as well?

BT: We had been tasting this on our own and when we would go up to the farm, we knew that they were not going to go and grind an older animal. We knew that they would have it in their farm store so when we went up there, we would just make a habit of asking if they had older animals. We would take them home and I remember the first one that I had cooked. I cooked it to medium and it was tough as nails and it sucked; however, the flavor was still incredible and you could tell that there was something still there. So we just brought it home for ourselves when we were there and eventually, we realized it was something that we had learned enough about that we could bring this into restaurants and have a dinner focused around these older animals. We were always blown away by these older animals. The texture was so different then what we had always been told it would be like and we thought it was phenomenal that no one knew about and no one was giving towards.

AM: Are there various breeds of cows you tend to deal with more versus others?

BT: Because everything we do is grass fed and grass finished, only a couple of breeds do well on grass and that would be Angus, Devon – that’s the best and what the farmers raise. We’re like, you guys know the grasses and we’ll tell you how it tastes. We’re the marketers for them!

AM: With the holiday season upon us, how crazy is this time of year?

BT: Bonkers.

BRENT YOUNG: Very busy!

AM: Do people order in advance with you. Just thinking about our readers that may be interested in swinging by today or prepping for their holiday meals, how would they go about it?

BT: We do everything online. We realized that after a few years, the amazing nature of human fallibility and error, all ordering is on our website. For Thanksgiving, we have a lot of options on our website. We’ll have over 550 turkeys for Thanksgiving this year. We normally sell 450, but we decided to go for it this year so we have a lot of turkeys. Then early Nov we’re heads down and you can’t even look up until after Thanksgiving and then 3 days after Thanksgiving, Christmas ordering happens and it’s heads down through New Years.

AM: Is there a down season when the orders aren’t as frequent?

BT: March. Just because we’re in NYC and everyone leaves in March. If you can get the hell out in March, your probably should!

AM: What are 3 dishes that you guys like to make with the items that you butcher when you’re at home?

BT: Both of us shop and we use what needs to be used. My personal favorite is beef shank and we always have beef shank. I think it’s still the most delicious things – it’s a nice project and it takes a couple of hours to get to relax and cook for that time.

BY: Chicken! Chicken in all forms. Last night was Chicken and Rice with scallions and a really simple sauce that was perfect for me. A real chicken and rice dish. I think that chicken to this day is so versatile and could be used in so many ways. It’s worth twice the price that you can pay for it.

AM: Why did you guys want to participate in this year’s congress?

BT: First year and I mean we were asked. We jumped on the opportunity. Talking about local meet is our mission and super fun and doing demos is fun too – no brainer!

IG: @TheMeatHook

@BenjaminStephen

@BrentonYoung

PHOTO CREDITS | Paul Farkas

Read the Nov Issue of Athleisure Mag and see 14th Annual StarChef’s International Chefs Congress in mag.

S1. E8. | ATHLEISURE KITCHEN WITH STARCHEF'S WILL BLUNT

We attended the 14th Annual StarChefs International Chefs Congress a couple of weeks ago in Greenpoint, Brooklyn. This 3-day event focused on chefs and restaurateurs that we enjoy eating in their restaurants or seeing them on an array of TV programs, to supporting chefs rising in their field and some top appliance, cooking and food producers in the market. Throughout the event, we were able to enjoy a number of sessions that included pairing wines with the iconic Dinosaur BBQ, a Fried Rice Smackdown which was judged by Chef Marcus Samuelsson, Chef Edward Lee, Chef Nicole Ponesca and Christine Lee with participants that included BRAVO's Top Chef - Chef Sheldon Simeon, a discussion on West African food and educating listeners on its flavors and importance via Kith and Kin's Chef Kwame Onwuachi and a number of hands-on culinary classes as well as being able to walk the floor to try a number of treats by brands in the space. 

On today's Athleisure Kitchen, we sit down with Will Blunt, Managing Editor of StarChefs in one of the breakout rooms on the floor of the event to talk about how he came to being a part of the publication StarChefs as well as the annual event, the purpose behind StarChefs, speakers and participants he looked forward to especially seeing at the event and more. Make sure you keep an eye out for the November issue of Athleisure Mag which will drop the week of Thanksgiving which will have a number of interviews and images from the 13th Annual StarChefs International Chefs Congress held in Brooklyn. You can see this interview as well as additional conversations in the Nov Issue of Athleisure Mag.

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

SOMETHING YOU SHOULD KNOW WITH NO KID HUNGRY'S JENNY DIRKSEN AND CHEF ELIZABETH FALKNER

Over the past few years, we have enjoyed sharing initiatives that No Kid Hungry creates in order to ensure that childhood hunger is not an issue that has to be a concern in this country. We caught up with No Kid Hungry's Jenny Dirksen who is the National Director of Champion Engagement and Chef Elizabeth Falkner and talked about No Kid Hungry, their initiatives throughout the year and with Thanksgiving and Holiday festivities underway, what we can find on their dinner tables this year! We held this in-depth conversation at The Flatiron Room in NYC.

ATHLEISURE MAG: We’re so excited to have both of you here as we have worked with No Kid Hungry for a number of years and sharing your chef’s stories as well as your initiatives with our readers. We’ve also been fans of your storytelling through food as well Chef Falkner so having both of you here during the holiday season is a treat!

Chef, we’ve seen you on a number of TV shows whether you’re competing, judging, or culinary events such as StarChefs which we just saw you at a few weekends ago in Brooklyn, can you tell us the moment that you realized that you wanted to cook?

CHEF ELIZABETH FALKNER: I never thought about cooking as a culinary profession until I was out living in San Francisco going to art school and working at Williams-Sonoma part-time. Really because what we now call the California Food Revolution was happening all around me. So it felt like an art and political and everything kind of movement. A handful of mostly female chefs were getting all of the agriculture sort of more exciting and most interesting product with more farm to table kind of stuff almost 30 years ago. So it kind of swooped me up. AM: What was the moment for you when you realized you wanted to work within the culinary industry. You have an amazing background as a chef and then being in a managerial role.

PHOTO CREDIT | Paul Farkas (L: Chef ELizabeth Falkner; R: No Kid Hungry’s Jenny Dirksen)

PHOTO CREDIT | Paul Farkas

PHOTO CREDIT | Paul Farkas (L: Athleisure Mag Co-Founder/Creative + Style Director and Co-Exec Producer and Host of Athleisure Kitchen podcast, Kimmie Smith)

JENNY DIRKSEN: I grew up loving food and loving mostly to eat! I took on self-imposed vegetarianism and really educated myself on nutrition and making my own meals. I don’t think that I understood until college that that could make a profession out of that. I was working as a barista at Heyday which is no more, but is like a Dean and Deluca which is also no more and I watched the folks working which were all dudes in the prepared foods part and I thought, “how do you get to do that?” That was the beginning for me and I did get to cook for a few years and I chickened out and went to the office side of the world.

CHEF EF: I wouldn’t call it chickening out, you probably said, “that’s not for me – I want to do something else.”

JD: I think that I had actually injured my back and I said, “I’m not capable of standing up at my station right now chef.” And I had the opportunity to work in the office of the restaurant and not realizing how much fun that would be in supporting everyone that was delighting the guests all day long. Through that, I had the opportunity to move into the executive office where I spent a good chunk of my time and learned that restaurants and chefs can create social change and that was the coolest to me.

AM: How do you define your style of cooking as I know you do sweet and savory and you’re so versatile.

CHEF EF: Well first of all, I don’t like to be stereotyped at all which is just a part of who I am. I love exploring everything through the medium of food. To me, food is a lot like learning languages and I am just really interested in storytelling as food evolves into different places at different times. I think of my style as much more explorative as opposed to a specific genre or ethnicity. I really like exploring everything and the more things that I don’t know, I like to know more about them.

AM: As the National Director of Champion Engagement at No Kid Hungry, tell us about the role you have in this position?

JD: I’m really fortunate as I work alongside our entire team that engages with chefs. So all of the ways that chefs help us to fundraise for the work itself - Taste of the Nation a broad scale tasting event, No Kid Hungry dinners – sometimes they’re intimate sometimes they’re galas, Chefs Cycle and we’re able to take all of these culinary professionals that have worked with us to help us fundraise and we say, “hey do you want to come to Capitol Hill and actually meet with your legislatures and talk to them about what you are fundraising for and ask them for legislative change or appropriations to support legislation that we’re really enthusiastic about? Would you like to lend your voice to media and tell others what we’re doing. Come see the work up close and bring them into schools to see how what we do works up close. I also am in regular touch with some of our most engaged culinary professionals to let them know what we are up to. There is so much nitty gritty in the work and those that say that they really want to know what we are up to, we get that message out to them. What we really want to do is to create a community of caring individuals who are passionate about ending childhood hunger and through doing that, they allow us to grow new fundraising platforms and also new ways of getting the actual work done.

PHOTO COURTESY | The Flatiron Room

AM: How did you decide that you wanted to be a part of this?

CHEF EF: Well a couple of things. First, I’ve been cooking for a long time and I have done events with No Kid Hungry and Share Our Strength many years ago when it first started on the cooking side of things. I do a lot of charity events still even though I don’t work in kitchens full time and that’s just because chefs have this power to influence and to just cook and raise dollars as well as awareness for a lot of things such as No Kid Hungry.

Chefs Cycle has been something that I have been wanting to do. I was running half marathons and the NY Marathon in 2016 and I was like, “how am I going to do both?” I was raising money for Team for Kids because I like for kids to exercise too! Then after last year when I was running 3 marathons, my doctor said, “I don’t think that you should run as much.” I was like, “Great! I’ll sign up for Chefs Cycle.” So I started to do cycling and that’s how it started! Because of that, that it’s not this simple thing to train for. Riding for 300 miles is no joke and training for that is no joke. So I just like the idea that I still like to cook for these kinds of events, but to also be able to do something athletic that’s way out of my comfort zone is also such a good message to show how important it is, but also a great message for chefs to do something like that.

I’m kind of one of those people that are always telling other cooks and people in general that being aware of what you’re eating and ultimately what you’re physically doing is going to help you in the longevity of your career.

AM: How do you train for that? I mean, it’s 300 miles!

CHEF EF: I mean what’s really cool about it is that this year, when we do the ride in Bend, Oregon next June – we’ve formed a team. Adele Nelson, Director, Chefs Cycle for No Kid Hungry, connected me with Jess Cerra a professional cyclist who just retired. So we just decided to form a team, Team Themyscira because that is where Wonder Woman is from. It’s not exclusively a team for women, but the focus is to get more women riding. Stephanie Izard (first female chef to win BRAVO’s Top Chef Season 4, Chef/Co-Owner of Girl and the Goat, Little Goat and Duck, Duck Goat in Chicago (and James Beard Foundation Award Winner) is also riding and actually just texted me last night asking if men could participate in this. Obviously, we’re not sexist, but it’s a team of really great women. Some have done this race before and Hillary Sterling (Executive Chef at Vic’s in NYC) said, “Hey I am going to be riding” and I told her she had to join my team! Duskie Estes (Food Network food personality as a contestant and judge as well as Chef/Co-Owner of The Black Piglet and Black Pig Meat Co) are also going to ride as well. It’s a bunch of really cool people.

What’s cool is we have a couple of professional cyclists on our team.

JD: Oh yeah, across the board! The cyclists are like, “Cool, we get to hang out with these chefs!”

CHEF EF: They’re already giving us tips and training if we want it. Like, I didn’t know that you’re not supposed to wear underwear underneath your shorts.

AM: Yup, you learn that real quick!

CHEF EF: I was like thanks, I needed to know that this year!

PHOTO COURTESY | The Flatiron Room

AM: When you have completed this race, what do you do after that? Does your body just feel incapacitated for like 2 days?

CHEF EF: By the time you have trained for it, you’re so amped for it. This year in Santa Rosa it was nice the first day and then it rained the last two days. I had never ridden in the rain before so I was a little scared about that as it was something that I hadn’t really done. I was like, I will try it, but if it feels scary, then I will stop. We ended up riding the whole day except for when I met this women from Canada who had a flat about half way in the day which is fine and we came back which I was fine with because it was freezing. Then we got rain gear and on the 3rd day, we were maniacs and we just didn’t really care and we were riding around in the pouring rain. But the camaraderie was just so much fun and everyone was so supportive and it’s a really great event and it raises a lot of money too!

AM: We were just going to ask how much did you raise?

JD: I don’t know the year by year count, but since we have started, we have raised $2.5 million just in the rides and we have about 4 or 5 under our belt.

CHEF EF: Like I raised, $8,500 last year and I’m shooting for at least that this year.

AM: How do you decide on your end what chef goes into what program and what is that process like?

JD: Again, I’m fortunate to have started at this organization which was 20 years in. There were a wealth of chefs that were already taking part. My old boss, Danny Meyer (Founder and CEO of Union Square Hospitality Group) had been on their board for years and years. Knowing people through No Kid Hungry had already been a connection point for me professionally. We’re very lucky that people come to us and that a number of people come through other chefs like when Elizabeth will say, “I did this crazy ride and you have to come do it too.” Sometimes we’re branching into a market that we haven’t been in before and I’ll ask the chefs who we work with who they know. We’ll do some reading. We’re thrilled to have chefs who have been reviewed and have received rewards, but that is not the starting line. I want people who are passionate about food and feeding others and wanting to make a difference. Those are our people.

AM: So non-chefs can also participate?

JD: Everyone has a role in ending childhood hunger! For my specific work, we talk about engaging culinary professionals because there is front of house, beverage folks, office types and those that are involved in making restaurants exciting places for eating and a lot of fun. We want all of those people working with us!

AM: With Thanksgiving, knowing that you guys do things year around, what are initiatives that are taking place during this season that we should know about?

JD: The Tuesday after Thanksgiving is known as Giving Tuesday and it’s a very big day for charitable giving whether doing it in person or online. That’s Dec 3rd this year. You can go to NoKidHungry.org to see everything that we are doing or following us online @NoKidHungry. I think that 2 things that are especially interesting are the generous community at Food52 is benefitting us in our work through their Food52 Holiday Swap which has gone on for years. You bake something and send to someone else and they kind of match make between the bakers and everyone makes a contribution to be involved. That is happening at Food52.com.

This year, we’re benefitting from a fun holiday auction that Bon Appétit is doing they issue a bunch of different covers to go with the Nov issue and you can collect them all. To do that, you can go to Ebay for Charity for No Kid Hungry on that page.

AM: As we head into the Christmas season, are there specific ones for that as well?

JD: I think that end of year giving is the big push at that point. Throughout the year we have these incredible culinary events that we have mentioned: Taste of the Nation, our No Kid Hungry dinners and you can find out more about this through our events page on NoKidHungry.org. Of course there is also Chefs Cycle and we look for folks to make a contribution and to support their favorite chefs at ChefsCycle.org.

CHEF EF: Yeah, you can just support a rider on the website or a team – like Team Themyscira.

AM: Just in case you wanted to know about one team in particular ha!

As someone who is out there whether you’re cooking to raise funds, being at events, charitable functions being on social media etc – how important is it for chefs to do this kind of visibility and activity in terms of their culinary careers?

CHEF EF: I don’t think that a chef has to do things like that. Some people may think that you have to in order to be more successful. I think it depends on where you are. I know a lot of chefs who work in their kitchens and they don’t have time to do stuff like that and I don’t think it’s a negative and you can probably see it in their food. You put that much more work into your food, it’s going to show! I think it’s great when people are showing stuff and the power of social media where people are able to show their food and what they are doing – I think that that is amazing and how that can go around the world.

AM: Will there be another restaurant?

CHEF EF: It’s not my goal to open another restaurant. I have already done that for a good chunk of my life. It’s not that it’s too hard work for me. It’s just that I’m so involved in food policy, food waste and I talk a lot about helping kids, teaching kids and speaking a lot more on all of these different issues. I’m constantly doing recipe development. I don’t even know how I would have another restaurant at this point in my life because I’m so busy!

JD: Well that’s a nice thing!

CHEF EF: Well there’s a lot to do!

AM: We enjoy seeing your social and seeing you do all of the things that you have mentioned and really just getting in there and doing the work.

CHEF EF: I learned a lot from the food business too and if you can do that in what I like to call a theater – the restaurant, but you can also take it on the road these days. I ended up cooking in China this year and I ended up cooking in so many places this year at all of these different places and I actually like cooking with ingredients from different parts of the world too because it helps me change it up.

AM: What are your 3 favorite ingredients to have on hand?

CHEF EF: Oh my goodness. I have to have Olive Oil, that’s a critical one. It changes, but I’m in love with some of the things that I experienced in Asia. I came back loving this fermented Broad Bean Paste which is slightly like fermented Chinese Black Beans which is more like a Fava Bean. It’s a fermented spicy Chinese Sichuan specialty that’s in Mapo Doufu for example. I have this obsession with Chinese food that makes me hungry just thinking about it!

Then I think having Meyer Lemons is kind of one of my favorite ingredients. I’m from California and I need that zest and I love citrus. I still try to sprinkle into my food whenever I can.

AM: What are your 3 favorite ingredients to have on hand?

JD: I’m a big stock person. My slow cooker is always going with chicken stock – I feel that it boosts us. Ginger so good – it’s great for external and internal. Cardamom is another one. It's so holiday to me.

AM: What’s for Thanksgiving this year?

CHEF EF: It’s so funny. I’m making breakfast for my brother and girlfriend for this Thanksgiving. Then they’re going to go to her parents house which I love going to. Her mom is Korean American and I enjoyed going there as she is a really good cook. It’s a cross between classic Thanksgiving dishes and a number of Korean ones and I think that I like all of the Korean ones better! So then I am working on a project right now so I don’t have time to really spend around Thanksgiving so much – so I think that I will just spend time making more Chinese food!

JD: I’m actually getting together with my neighbor and we’re going to brainstorm our menu as we are cooking together. Lots of things happening at the Green Market right now. I have one of those mega Brussel Sprout branches right now. The top sprouts are so huge it looks like Choi and the farmer told me that he actually had people taking it and slow roasting it whole with the stalk in the oven – I’m very curious and may have to go there. Lots of squash – love a red curry squash. There will still be turkey, there will still be pie.

CHEF EF: I feel like, unfortunately, that it’s put all on one day which is not how I really think about this time of year. I think Thanksgiving lasts from Oct – Dec because it’s all about this harvest.

AM: Is there anything else that you want to share with us?

JD: I want everyone to know that everyone has a Strength to Share in the fight against hunger. There are so many ways to get involved and make a difference. You can certainly donate online, host a bake sale, a personal bake sale that you do on your own, attend our events and find an opportunity to speak up on behalf of kids to your elected officials. Once again, all of that can be found on No Kid Hungry.org.

CHEF EF: I just want to say that every dollar helps and I don’t think that any kid should be hungry when they’re going to school or summer programs. How are you going to be able to think or do all the things you need to be a kid at school if you’re hungry?

JD: Elizabeth is right. Every dollar that No Kid Hungry receives, we can connect a kid with up to 10 meals so it’s really impactful!

IG: @NoKidHungry

@ChefFalkner

Hear No Kid Hungry's Jennifer Dirken and Chef Elizabeth Falkner this month on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the Nov Issue of Athleisure Mag and see Something You Should Know with No Kid Hungry’s Jenny Dirksen and Chef Elizabeth Falkner in mag.

KEEPING IT WHOLE WITH LARA MERRIKEN

We sat down with Lara Merriken, founder of LÄRABAR which is known for their bars that are comprised of fruits, nuts and spices as well as their plant-based protein bars. Lara's interest in whole foods that keep you satisfied with its decadent ingredients stems from being an athlete playing Women's Volleyball at USC. But it would be years later after working as a social worker that she went hiking in the Rocky Mountains where the birth of LÄRABAR came to fuition. We hung out with Lara to talk about the bars, their original offerings and the brand's growth as they were acquired by General Mills.

ATHLEISURE MAG: Prior to creating LÄRABAR, what were you working on before this that led you to launching this company?

LARA MERRIKEN: Well, I was actually a social worker right outside of college. I worked with at risk kids for a long time. But I did play volleyball in college which is really the reason why I got into healthier eating for athletic performance which was the beginning of my journey. That evolved into being passionate about healthy eating and feeling good. I found myself on a mountain one day for a hike and the idea of LÄRABAR came. It’s about simple ingredients of fruits, nuts and spices but making something that tasted indulgent and delicious.

AM: So you were on the Rocky Mountains and you decided to do this, what was the first process in creating the initial LÄRABAR?

LM: Well, I actually would comb the grocery store aisles and get my inspirations from pies, cookies and cakes. Cashew Cookie is one of those that we have today which is just 2 ingredients – cashews and dates – that’s it, but it tastes indulgent! Apple Pie is another one that we have today and I would harken towards those junk foodie forbidden foods, but using healthy ingredients!

AM: That's amazing! What were your first 5 original flavors that you started with?

LM: Cashew Cookie is one, Apple Pie, Cherry Pie –

AM: Our favorite!

LM: It’s a great flavor! Banana Bread and Chocolate Coconut Chew were the original 5 flavors.

AM: Ok so going back to the Cherry Pie LÄRABAR, what makes it so tasty?

LM: We use a very rare tart unsweetened cherry that I found in the Midwest during my search for really good ingredients. It’s real! It has that real flavor just like all of our bars do. We actually use apples in the Apple Pie.

AM: So you went from the 5 original flavors to 30+. How do you go about that? Is it an inspiration board when you’re thinking of new flavors? You’ve also increased your assortment with your Protein Bars and there are just so many things!

LM: Well, we use the same process and there is a bigger team of people that work on the brand now, but still we want to bring flavors that people are wanting and enjoying. Peanut Butter Chocolate Chip is another good one!

AM: Ooo another fave of ours!

LM: Same as well as for my son! We just love to bring good new flavors. Some like the fruity and some like the nut based – kind of richer flavors.

AM: How long is that process for you when you’re in that inspiration phase from concept to actually producing it?

LM: Well we always come out with new flavors and our protein plant-based line is new, but we come out with new things annually with new products. So, it’s constant.

AM: Do you take bars out of rotation?

LM: Yeah, on occasion, if a flavor isn’t working or people aren’t loving it, we definitely rotate things out. But we’re growing and we have 30+ flavors now so we have quite a few products to offer people.

AM: Why did you decide to add plant-based protein bars to your assortment?

LM: Well people are always looking for more protein based food and certainly one that is portable. We obviously wanted to do a plant-based one. We use pea protein and nuts. Nuts offer natural protein and we have worked on it for 4 years to create 4 flavors in this new portion of the line with flavors that we wanted to offer.

AM: What are the 4 flavors?

LM: Well, there’s a Lemon Blueberry, an Apple Cobbler, Almond Butter Chocolate Brownie and then a Chocolate Peanut Butter Cup. So a nice balance of fruity and nutty depending on what you lean towards.

AM: So what are your 3 favorite ingredients that you love putting into your bars?

LM: Well LÄRABAR is really composed of fruits, nuts and spices so that would really encapsulate whether we have our core product line or our protein plant-based one. We have those same components in there. Obviously with the protein, we added our pea protein in addition to that to give it 11 grams of protein a bar which is great. But those are really the main components of the balance of fruits, nuts and spices and/or protein.

AM: What are your 3 fave signature bars?

LM: Well, my all time favorite is Cashew Cookie like I had a half this morning with my coffee early today - it's a classic. I also love Cherry Pie and I love the new protein line. Just for something different if you want added protein, but you don't want to sit down and eat a meal, but you know you will get the amount of protein that you need to sustain yourself throughout the day.

AM: For those that are on the go, how can we make sure that we get those good whole foods?

LM: That’s where LÄRABAR comes in. We sell our bars nationwide to all different kinds of grocer stores, convenient stores – you name it! The idea is that it is portable food and offers consumers the opportunity to throw it in your bag and that you are offering them something that they know is going to sustain you, tastes good and will keep you healthy!

PHOTO COURTESY | LÄRABAR

IG @LARABAR

Hear Lara Merriken, founder of LÄRABAR, right now on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the Oct Issue of Athleisure Mag and read Keeping it Whole with Lara Merriken in mag.

HIGHER ART & GOOD EATS WITH RON SILVER

We head to the studio office of Ron SIlver's restaurant, Bubby's in the Meat Packing District. Bubby's also located in Tribeca as well as 6 outposts in Japan and is known for its comfort foods. We found out about how he created one of the quintessential destinations for brunch with his passion for great food and keeping it simple. We also talked about how his interests and passions in CBD and THC that led him to create Azuca which compliments food as well as the love for creating art which you can see in his restaurants as well as his show in Mexico City.

ATHLEISURE MAG: So what was the moment that you realized that you wanted to be a chef?

RON SILVER: I would say that there were multiple moments where I realized that I wanted to be a chef. One of the things is that when I was a little kid, I realized that I loved to cook and part of that was because it was mischief – it was fire and knives. So, I take to mischief very well and then I would say another small thing was that my mother took my $5/a week allowance from me and I went to get a job washing dishes. That was $80/a week so that was another realization that was my spot. I washed dishes for a long time.

AM: So when did you wash dishes?

RS: When I was 13.

AM: Ok!

RS: And I washed dishes until I was 21 in and out.

AM: That was a long time to wash dishes.

RS: I liked washing dishes – I did other things in between. I was washing dishes in Alta Ski Resort and I wiped out and broke my rib, I was out for 6 weeks. So I decided during that time that I would be a chef. So I think that was when I really decided to go for it when I was 21.

AM: So what were all the places that you went to in terms of culinary school or restaurants that you worked for prior to coming up with Bubby’s?

RS: I worked for some hotels for awhile and then I moved to Atlanta because I lived in Salt Lake and there wasn’t any real good dining there. I moved to Atlanta and worked for some of the best restaurants in Atlanta and I was offered a scholarship to the Culinary Institute but I did a quick cocktail mathematics and realized that I couldn’t afford that scholarship and didn’t go to school. I moved to NY when I was 24/25 and just worked my way up and I opened Bubby’s when I was 28.

AM: What made you realize that you wanted to open this up and to create this kind of cuisine here?

RS: Well the style of cuisine in the 80s was really weird, nouvelle cuisine with small plates and small portions and I wanted a place that really had good home cooking and large portions on small plates. I really just wanted to cook the food that I wanted to eat.

AM: What’s the average day like for you, being at Bubby’s?

RS: I’ve been running Bubby’s for a long time, 28 years - so my average day at Bubby’s, I am sort of regimented about how I do what I do. I go to Tribeca and have a coffee and go around and talk to everybody. I go around and kind of see if things are looking good and then I come up to Highline and I do the same thing and then I come up here to my office and I’m a painter. So that’s what I want to do when I come up here, is paint. Once I know that everything is kind of locked down, I can paint. I am also in the cannabis business.

AM: We’re going to get that too as well. So you have the 2 restaurants here and the ones in Japan as well.

RS: Yes, 6!

AM: How do you decide where the next place will be for your restaurant and the community that it serves?

RS: Well I suppose that the world decides for me. I’m not a business person really. So the Japanese people called me 10 years ago and I was like, “there’s no way that I’m doing that” and then we were having lunch the next day and I was walking around the space about a week later. I don’t really make a plan.

AM: Do you think that you would create another concept that is outside of Bubby’s that’s something different?

RS: It’s a good question. I don’t have a lot of reason to do that, but at the same time, I do come up with a lot of ideas that are interesting sometimes so I think that the jury is still out on that.

AM: We were at the Specialty Food Show here in NYC and we saw Azuca. We know that you launched it last year. Can you tell us more about why you are in this space and what made you want to create this?

RS: I’ve been in cannabis space since I have been washing dishes really. So, I’ve smoked weed since I was a kid - like everyone in the kitchen does. I think what really inspired me to get into this business was that I felt that I really had something to offer it. Maybe 6 years ago, I discovered that there was a very large problem which is how cannabis edibles deliver. So I really set up to solve that problem in that regard. I was able to make really good progress with that. In a way, it sort of fell in my lap, but I did a ton of research.

AM: What did you initially launch and are there more launches for this year?

RS: So what we have is a technology really. Azuca is a cannabinoid edibles technology and what that means is that it allows edibles to be consumed in an understandable way which is helpful for people who want to take cannabis or CBD or also for people who want to make edibles. We’re very much in the business of helping people understand cannabis edibles.

AM: What are your plans for that looking at the rest of this year and going into next year?

RS: Well, we’re working with some of the biggest cannabis companies in the country and we’re just getting started with those guys. We are selling CBD, edibles – like our sugar Azuca packs which will be available online and in stores soon. We have THC edibles in Massachusetts with a partner up there and we are also talking to people and other countries about CBD stuff.

AM: You’re also a painter. How long have you been painting and what is it about that that draws you to that form of creativity?

RS: I’ve always been an artist and I started Bubby’s so that I could make art. I can’t really answer what draws me to it. I know that if I don’t do it, I get very crappy.

AM: How many paintings do you create a day?

RS: It depends. I am always working on something. At the moment, I’m doing it on paper which is a little quicker than oil paint. So then all these paper things will be mounted on fabric so that is going to be a big job. I can paint a bunch of things it’s just going to take forever to get them mounted.

AM: Will you ever or have you ever been in a gallery?

RS: I had a show in Mexico City in August.

AM: Wow how exciting! How many pieces were in that show and were you nervous?

RS: 40 pieces and yes it was my first show!

AM: Congratulations! What are 3 signature dishes that we should eat when we come to Bubby’s?

RS: Well the Fried Chicken and pancakes, that’s a thing to eat, we have really good Watermelon Lemonade – that’s a thing to drink and the biscuits! Well the burgers are great too!

AM: When you’re not painting and you’re not focused on Azuca and Bubby’s – what are 3 things that we could find you doing in terms of relaxing and getting your athleisure on?

RS: Smoking bong hits, reading and I have 4 kids.

AM: Do you have any philanthropic efforts that you are a part of that you would like to share?

RS: Bubby’s does a lot of philanthropy. We give stuff to people all the time and support a number of things like New York City's oldest men’s shelter - New York City Rescue Mission. Azuca will have a huge amount of social stuff to do because the cannabis business is very ripe for a lot of different opportunities for a lot of different people who deserve them and don’t have them. So we’re very focused on how we are going to sort of set our company up so that it is incorporating the social aspects of things that we need. Especially the War on Drugs that has been particularly hard on brown people and we’re very much focused on making sure that we’re staying aware of creating opportunities almost in an artificial way. We’re getting a lot of help thinking about that and it’s the biggest deal. In setting up our company it’s run by women and my CEO as well as everyone in the company really has a deep moral compass. I think the jury is out on how we are going to be helpful. Not just philanthropically but also responsible and opportunity creating way. Philanthropy is great, but I think it’s a lot of challenge to create actual opportunity and we’re very much so focused on that.

AM: What legacy do you look to leave behind with all of the fingerprints that you have put down on all these areas?

RS: That is a tough question. I hope that I leave something behind that my kids are part of and something that continues to do good work after I’m gone and maybe I hope to leave behind a bunch of beautiful stuff.

IG @Bubbys

You can hear Ron Silver right now on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the September Issue of Athleisure Mag and see Higher Art & Good Eats with Ron Silver in mag.

S1. E6. | ATHLEISURE KITCHEN WITH CHEF RON SILVER OF BUBBY'S

On today's Athleisure Kitchen we head to the studio office of Ron SIlver's restaurant, Bubby's in the Meat Packing District. Bubby's is also located in Tribeca as well as 6 outposts in Japan. We found out about how he created one of the quintessential destinations for brunch with his passion for great food and keeping it simple. We also talked about how his interestes and passions in CBD and THC that led him to create Azuca which compliments his food as well as the love for creating art which you can see in his restaurants as well as his show in Mexico City.

Read the latest issue of Athleisure Mag.

S1. E5. | ATHLEISURE KITCHEN DINO BORRI OF EATALY

On today's episode of Athleisure Kitchen, we head to the offices of Eataly in Flatiron to talk with Dino Borri, VP of Global Partnerships at one of our favorite culinary destinations that allows patrons to shop the marketplace, enjoy an array of eateries within this location and to learn more about Italian foods. Today's podcast episode kicks off with an introduction by Dino and continues with his discussion on the history and importance of the Italian Aperitivo as well as discussing the extensive biodiversity of foods that are available in Italy and can be purchased at Eataly.

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

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

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