Read the SEP ISSUE #105 of Athleisure Mag and see THE 9LIST in mag.
Read the SEP ISSUE #105 of Athleisure Mag and see 9LOOKS in mag.
Read the SEP ISSUE #105 of Athleisure Mag and see ATHLEISURE BEAUTY in mag.
PHOTO CREDITS | ABC The Golden Bachelorette/Gilles Mingasson
PHOTO CREDIT | Disney/Ricky Middlesworth
We see a flash forward of how Joan Vassos is trying to get into the mindset of moving forward and she knows that she is still attached to her husband which is a sweet and honest moment. We also check in on how the men sleep/snore and pass the time to kick of this week’s episode of The Golden Bachelorette as we watch Joan Vassos navigate the next few weeks!
Jesse Palmer checks in with men to see how they are doing and we find out that Pascal doesn’t cook his own food or make his own coffee. He also leaves them with the info that there are 2 1-on-1 dates as well as a competitive group date! The date card goes to Pascal and he looks forward to seeing if they are a good match.
Joan picks up Pascal in a red sports car where she lets him know that she will be driving, they hop on a private flight to go to Las Vegas. Joan lets us know that she is aware that he lives a very comfortable lifestyle and that he dresses well, but she wants to know if he has a heart and if they can connect and are compatible. They navigate the strip in a limo with champagne and head to the Paris Hotel. They arrive at a suite that is filled with stunning dresses, suits, and accessories that have been picked out for them. There is a piano that plays for them as they try out outfits. They select their outfits and look so chic for a night out in Vegas.
Back at the house, Charles and Gary hit up the farmacy to get the guys things that they need to stop the snoring and ensure that everyone gets a good night sleep!
Back in Vegas, Wayne Newton comes in and sings for this chic 1-on-1 date! The day date has shifted to the night and they have an outdoor dinner where they can see the Eiffel tower. She’s excited to know more about him and he wants to share more about who he is as a person outside of the life that he has made for himself. He talks about when we think of Paris, we think of the beautiful side, but he didn’t grow up with money and he had tough times growing up and when he came to the US he willed himself to do better and to make something of himself. He said that being vulnerable is hard for him; however, when he shares his story, you realize that you can’t make assumptions about people. Pascal receives the date rose.
Back at the house, the next date card arrives and the group date lets Chock, Gil, Charles, Dan, CK, Gregg, Gary, Guy, Kim, Jordan, Mark, and Keith know that they will have time with Joan. Jonathan is excited to have the 1-on-1 date, but he is emotional because he doesn’t feel ready to do this and is concerned that he may be going home!
We’re on the football field for their next date. Eric Dickerson and Andre Reed are on the date. They hear that they will play kickball and we see them stretching. The winners go to the after party and the losers go back to the mansion. We watch the guys play kickball and we have to say that it’s a strong game and even Charles who has never played kicks the ball and helps some of the others cross home plate! In the battle between the Red Team and the Blue Team, the Blue Team wins! June meets up with the Blue Team and she lets them know that she loved the kindness that she saw on both sides of the ball and she starts to spend time with each of the winners. She got to know a lot more about the men and we hear that Joan’s mom isn’t doing well (reminds us of last season when Joan’s daughter needed her to come home). She gives Gil the group date rose.
Back at the house, the men are gifted massages by Joan to work out their muscles.
Jonathan makes his way to Joan for their 1-on-1 date. He knows that he will be totally exposed on this date and hopes he won’t be afraid to share things with her. They’re going horseback riding and Joan isn’t a fan of them as she was bitten by one and Jonathan has never been on one.
After horseback riding, they make their way to enjoy some champagne with her as they sit and talk. He tells her about how he got divorced and that he was blindsided and that he wondered if he would ever be enough! She lets him know that he is enough and she gives him the 1-on-1 date rose.
Throughout this week she has been dealing with her emotions about the death of her husband as well as her mom not feeling well. She is someone who pushes her feelings down because she is a caregiver and now she realizes that she needs to share so that it is fair to them as well. She thanks the men for being amazing and that she loves that she is hearing important things about them. She lets them know that she wants to take care of them as she is a caregiver and she realized that that is causing her to mask and so now she is going to be vulnerable with them as well. She lets them know that being strong is tiring, she misses her family, her kids, her mom who is sick as she is 92, and then she tells them about her husband and that she will always only by 80 ior 90% available. She cries and she is concerned how they will take in what she has said. They tell her thank you and they like that she has shared this information.
Gerry makes his way to the mansion and they have a catch up season. She lets him know that it has been emotional, but she has a great group of men. She also let’s him know that she understands how it is to be in a situation when you are thinking about your husband and moving forward and she gets how Gerry felt. He asked her if she considered that there may be a possibility that her person may not be there. He lets her know that he is rooting for her. He tells her to not be perfect, but to be herself. He leaves after giving her a boost. The men lift her spirits and find way to connect with her and let her know that they are ok with her being vulnerable. She thanks them and lets them know that she has a connection with each one and it’s hard when you realize that to get to the end, only 1 will be left.
JOAN GAVE ROSES TO | Charles L, Chock, Dan, Gary, Gil, Guy, Jonathan, Jordan, Keith, Pascal, and Mark
JOAN DIDN’T GIVE ROSES TO | CK, Gregg, and Kim
Each night during this season, we will tweet about The Golden Bachelorette and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
PHOTO CREDIT | Unsplash/Tim Mossholder
Choosing the right wakesurf board is crucial for getting the most out of your time on the water. Whether you are a seasoned surfer or just getting started, finding the right size board is key to improving your performance, stability, and enjoyment. Board selection depends on factors like weight, height, and skill level. This guide will walk you through everything you need to know to pick the ideal wakesurf board for your body type and riding style.
Wakesurf boards come in a range of sizes, and the one you choose directly affects how well you can ride. A board that's too small will sink and make it hard to stay afloat, while one that's too large may feel sluggish and difficult to maneuver. In wakesurfing, the size of the board influences speed, control, and responsiveness. The right board gives you balance, letting you progress faster and enjoy smoother rides.
The first and most important consideration when choosing a wakesurf board is your weight. Board volume, which is the amount of space inside the board, determines how much flotation it offers. Volume is often expressed in liters. The more volume a board has, the easier it is for it to support a rider’s weight, making it more buoyant. Riders with a heavier build will need a board with more volume to stay afloat. A lightweight rider on a high-volume board might find it hard to control and will experience less responsiveness.
For lighter riders, a smaller board with less volume will be more suitable. This gives you better control and allows you to carve and maneuver easily. Larger boards, while more stable, tend to be slower in the water and less agile, which is important to keep in mind as you match board size to your skill level.
Height matters too, although not to the same extent as weight. Taller riders tend to have a wider stance, so they may feel more comfortable on a longer board. A longer board helps distribute your stance more evenly, giving you better stability. Shorter riders or those with a smaller stance will benefit from a shorter board, which offers more precision and quicker turning ability. If you're on the shorter side but weigh more, you should prioritize volume over length.
If you're new to wakesurfing, it's a good idea to start with a board that has more volume and surface area. This makes the board more stable, helping you learn balance and control. A longer and wider board will also help keep you upright and allow you to ride the wake more easily. Boards designed for beginners are more forgiving, letting you make mistakes without wiping out immediately.
As your skills improve, you may want to switch to a smaller board that offers better maneuverability. Intermediate and advanced riders often prefer shorter boards because they allow for faster turns, quicker acceleration, and a more dynamic riding style. With a smaller board, experienced riders can perform tricks, aerials, and sharper carves.
It's possible to conveniently purchase your wakesurf board from online vendors like Swell Wakesurf, that offer a wide selection based on skill level and preferences. Many retailers provide detailed specifications, including volume, length, and the rider's weight range, making the shopping process easier.
Surf-style wakesurf boards are designed to mimic the feel of traditional ocean surfing. They tend to be longer and have more volume, providing better floatation and a more laid-back ride. These boards are great for larger wakes and for riders who prefer carving big, sweeping turns. Surf-style boards work best for riders who prioritize smoothness and control over speed and tricks. If you enjoy long rides and like the feeling of gliding over the water, a surf-style board may be your best option.
Skim-style boards are shorter, thinner, and have less volume compared to surf-style boards. These boards are all about agility, tricks, and fast maneuvering. They excel at spinning, sliding, and even performing aerial tricks. Skim-style boards are ideal for riders who want to get creative and push the limits of what they can do on the water. However, they are less forgiving and require more experience to ride effectively. Skim boards are a popular choice among intermediate and advanced riders who want to challenge themselves.
Hybrid boards offer a blend of surf and skim styles. They are designed to provide the stability and floatation of a surf-style board, along with the agility and trick capabilities of a skim-style board. If you're a versatile rider who wants the best of both worlds, or if you like to switch between riding styles depending on the day, a hybrid board might be perfect for you.
To make it easy, here are general board size ranges that align with rider weight:
- Riders up to 100 lbs: 4’2” to 4’6” boards
- Riders between 100-150 lbs: 4’6” to 4’9” boards
- Riders between 150-200 lbs: 4’10” to 5’3” boards
- Riders over 200 lbs: 5’0” to 5’6” boards
These size ranges give you a good starting point. However, you may need to adjust the size based on your height and skill level. Smaller boards give more agility, while larger ones offer stability.
The fin setup also plays a key role in how your board performs. Boards with multiple fins offer more stability and control, making them ideal for beginners. For more advanced riders looking for quicker turns and less drag, single fin setups or no fins at all provide more freedom. Fin size, placement, and configuration can be customized, so as you get more comfortable with wakesurfing, experimenting with different fin setups can be a great way to improve your ride.
Wakesurf boards are made from a variety of materials, each affecting durability, weight, and performance. Fiberglass is the most common material, offering a balance of strength and light weight. Epoxy boards tend to be lighter, but they can be more expensive. Some boards are made with carbon fiber for added stiffness and performance, but they are often priced higher. The material you choose should align with your experience, budget, and how frequently you wakesurf.
Finding the right wakesurf board is not just about fitting your weight and height into a chart. Your ideal board will depend on your experience level, riding style, and personal preferences. If you're looking for something stable and easy to learn on, a longer board with more volume will suit you well. If you’re more experienced and want to push your limits, a smaller, more agile board will allow you to perform tricks and gain more speed.
Selecting the right wakesurf board is an investment in your riding experience. With the correct board size, shape, and style, your time on the water becomes more enjoyable, and you’ll be able to progress faster. Now that you know how to choose the perfect board for your weight, height, and skill level, it's time to make your selection and get out there.
Read the SEP ISSUE #105 of Athleisure Mag and see #TRIBEGOALS in mag.
Read the SEP ISSUE #105 of Athleisure Mag and see Fig Beauty in mag.
PHOTO CREDIT | Unsplash/TuanAnh Blue
Baggy jeans are making a strong comeback in the world of fashion, bringing comfort and style together in a single package. These roomy, versatile garments can be dressed up or down, depending on the occasion and the top you choose. In this guide, we’ll explore how to pair baggy jeans with any top for a flawless look that’s perfect for any event.
Understanding the Appeal of Baggy Jeans
Baggy jeans are often associated with the 90s fashion resurgence, but they’ve been reimagined with modern cuts and washes that make them an essential item in today’s wardrobe. The relaxed fit provides comfort that skinny jeans simply can’t offer, making them a joy to wear for extended periods. They also offer a more laid-back vibe, which can be dressed up or down with the right top.
One popular choice among women today is blue baggy jeans for women, which provide a classic and versatile foundation for any outfit. The key to achieving a flawless look with these jeans is to understand balance and proportions, ensuring that the overall silhouette remains stylish and intentional.
Pairing with T-Shirts for a Casual Look
For a casual, everyday look, pair your baggy jeans with a basic T-shirt. Whether it’s a plain white tee or one with a graphic print, the simple lines of the shirt contrast nicely with the voluminous shape of the jeans. Consider tucking the front of your T-shirt into the waistband of your jeans for a polished yet relaxed look. Add a pair of sneakers or slip-on shoes to complete the ensemble.
Elevating with Blouses and Button-Downs
To elevate your baggy jeans for a more sophisticated, smart-casual look, opt for a blouse or a button-down shirt. A lightweight silk or cotton blouse can add a touch of elegance, while crisp button-downs lend a refined, tailored edge to the ensemble. Roll up the sleeves for a relaxed feel and finish with ankle boots or loafers for added sophistication.
Styling with Tank Tops and Crop Tops for Summer
When the weather warms up, tank tops and crop tops go a long way in creating a stylish, breezy outfit with baggy jeans. For crop tops, aim for a balance by having a shorter, fitted top that complements the loose fit of the jeans. This combination provides a flattering silhouette that exudes confidence and ease. Pair with sandals or espadrilles for a summer-ready look perfect for outdoor gatherings or a casual day out.
Layering with Sweaters and Hoodies for Comfort
As the cooler months approach, baggy jeans pair beautifully with cozy sweaters and hoodies. Opt for slightly fitted or cropped sweaters to ensure that you maintain the balance between the top and bottom. Another stylish choice is a fitted turtleneck that hugs the body, providing warmth and shaping up the overall outfit. Finish off your look with a pair of chunky boots or sneakers, and add a beanie or scarf for extra warmth and style.
Experimenting with Jackets and Blazers for Versatility
Pairing baggy jeans with a jacket or blazer can be an unexpected yet chic way to add structure to your look. A well-cut blazer can transform baggy jeans into an outfit suitable for more formal occasions, such as a casual office setting or a dinner out. For a more relaxed style, try a denim or leather jacket. The layering adds dimension to the outfit while allowing you to adapt seamlessly to different settings and weather conditions.
Conclusion
Baggy jeans are more than just a trend—they’re a practical, stylish option that can be tailored to suit any occasion. The beauty of baggy jeans lies in their versatility; with the right top, you can create a look that’s anything from casually chic to smart-casual. By focusing on proportions and keeping the balance between your jeans and the top, you’ll be able to achieve a flawless look every time you step out. Whether you’re running errands, attending a casual brunch, or simply exploring the city, baggy jeans paired with the right top will ensure you look both comfortable and effortlessly stylish.
PHOTO CREDIT | Pixabay/RafinDeveloper
The Breeders' Cup is one of the most thrilling events in the horse racing calendar, drawing top competitors from around the globe. Known for its intense races and high stakes, the Breeders' Cup consistently delivers action-packed performances from the world’s best horses, jockeys, and trainers. The 2024 edition promises to be no different, with excitement building around the elite contenders vying for victory.
This year, the favorites for the Breeders' Cup have emerged from major races like the Pacific Classic and the Saudi Cup. With impressive pedigrees and consistent performances throughout the year, these horses have captured the attention of fans and experts alike.
One of the top favorites for the 2024 Breeders' Cup is Arabian Knight, trained by Bob Baffert. Known for his dominant performances, Arabian Knight has won high-profile races such as the Pacific Classic, where he showed power and endurance. His consistency and impressive speed have made him a favorite among horse racing enthusiasts.
Fans have praised Arabian Knight for his tactical strength and ability to maintain control during races. Racing experts have highlighted his strong finishes and ability to overcome challenges on the track, making him a formidable contender in any field. His combination of speed and stamina has captured the attention of many, particularly in high-pressure situations.
Arabian Knight's success can be attributed to his elite pedigree and team. Trained by Hall of Famer Bob Baffert, who has guided several Breeders' Cup champions, Arabian Knight is bred for greatness. His jockey, Flavien Prat, is one of the best in the business, known for his strategic riding and sharp decision-making under pressure.
Another top contender for the Breeders' Cup is National Treasure, also trained by Bob Baffert. This horse has made a name for himself with victories in prestigious races such as the Pegasus World Cup and the Hill 'n' Dale Metropolitan Handicap. National Treasure is a fan favorite for his bold racing style and ability to deliver in big moments.
Horse racing enthusiasts are excited about National Treasure’s track record, especially his recent Grade 1 victories. His powerful performances and ability to control the pace have garnered widespread admiration. This year, he has proven himself a top competitor, rising to the challenge in every race he enters.
National Treasure’s pedigree includes top sire Quality Road, and his ownership group boasts some of the biggest names in racing, including SF Racing and Starlight Racing. With Bob Baffert at the helm and a stellar team backing him, National Treasure is well-positioned to impact the Breeders' Cup significantly.
White Abarrio is another leading favorite for the Breeders' Cup Classic. Trained by Richard Dutrow Jr., White Abarrio was impressed with his victory in the Whitney Stakes, where he demonstrated his powerful running style. His consistency on the track has placed him among the top horses to watch in this year’s event.
Racing fans have been particularly drawn to White Abarrio’s ability to handle tough competition. His resilience and knack for strong finishes have earned him a loyal following. Experts are also optimistic about his chances, noting his recent string of successes and his ability to stay composed under pressure.
White Abarrio’s team includes jockey Irad Ortiz Jr., one of the most successful riders in recent history. With a strong pedigree and a history of excelling in critical races, White Abarrio’s connections are confident in his ability to perform at the highest level.
Senor Buscador is another top contender for the Breeders' Cup Classic. Known for his late-running style, Senor Buscador has had an impressive year, including a memorable victory in the Saudi Cup, one of the wealthiest races in the world. His thrilling performance there has solidified his reputation as a powerful closer.
Fans and experts have noted Senor Buscador’s ability to make up ground quickly, often coming from behind to secure victory. His explosive finishes have made him a favorite among racing enthusiasts, eager to see how his unique style will fare in the Breeders' Cup.
Trained by Todd Fincher, Senor Buscador’s pedigree includes notable names like Mineshaft. His team has strategically prepared him for the Breeders' Cup, and with Geovanni Franco as his jockey, Senor Buscador is poised to make a significant impact.
Hailing from Japan, Ushba Tesoro has emerged as an international star and a top contender for the Breeders' Cup. His impressive performances, including a second-place finish in the Dubai World Cup, have showcased his strength and endurance on the global stage.
Enthusiasts are excited about Ushba Tesoro’s potential to perform well in the Breeders' Cup. His ability to race against top competition worldwide, including in races like the Saudi Cup, has proven his versatility and skill. Experts see him as a severe threat in this year’s Classic due to his tactical solid racing and powerful strides.
Trained by Noboru Takagi and ridden by Yuga Kawada, Ushba Tesoro’s team has international experience, making him a well-rounded contender. His pedigree includes some of Japan’s finest horses, and he has consistently proven himself in elite company.
The Breeders' Cup is set to be an unforgettable event, with top contenders like Arabian Knight, National Treasure, White Abarrio, Senor Buscador, and Ushba Tesoro all vying for victory. These horses have shown their strength in significant races throughout the year and are expected to be the stars of the Classic. Follow these favorites closely as they compete for horse racing’s ultimate prize.
PHOTOGRAPHY CREDIT | Rowan Daly
In this month’s issue, our front and back cover story is with the Chef Aarti Sequeira who we have enjoyed seeing on Food Network whether it's on her show, Halloween Wars or when she appears on Guys Grocery Games and a host of shows on the network! We talk about her passion for food, the importance of faith, her devotional cookbook UNWIND, the latest season of Halloween Wars, Food Festivals, and upcoming projects.
In advance of covering the 2024 Food Network NYC Wine Food Festival (NYCWFF) presented by Invesco QQQ, we give an overview of what you can expect from this festival as tickets are still available from this event taking place Oct 17 - 20th, the inclusion of Brooklyn joining the events in addition to those in NYC, link back to our coverage from last year, and more. Make sure to read next month's OCT ISSUE #106 as we recap the events we went to during this festival and follow us on @athleisuremag for posts we share during the 4 days.
We also sat down with NY Mets' DH J.D. Martinez who talks about his love of the game, being on this iconic MLB team, the hit song OMG, and his partnership with Pfizer and how he manages his asthma.
We know that we have a number of fans who enjoys watching Dancing with the Stars! So we were excited to sit down and talk with Derek Hough who recently kicked off the latest season of DWTS as a judge. We talked about his love of dance, his creative process, projects he's been part of, this season of the show, and his partnership with Pepcid that allows him to enjoy the foods he loves.
We always love when we get the chance to sit down with those that we have covered previously as well were former covers. 2017 US Open Champion Sloane Stephens launched her wellness/beauty brand Doc & Glo during the Grand Slam in NYC. We talked about what she has been up to, how launching this brand has been, what we can expect from it, and more.
NYFW SS25 was an amazing experience and we have a recap of this past season, trends, and a fun interview with celebrity manicurist, Miss Pop who we met backstage at BruceGlen to talk about a number of looks that she did for this show as well as others, tools we should have on hand when we do our nails at home, tricks to get a perfect mani, and her passion for her art.
This month's The Art of the Snack comes from SUSHIDELIC which takes Kawaii to the next level with a culinary experience of an elevated conveyor sushi belt experience.
This month's Athleisure List comes from Harbor Burger Shack in Kittery, Maine and L'Antica Pizzeria Da Michele.
This month’s 9PLAYLIST comes from super model Chanel Iman and EDM DJ/Producer Calvin Harris. This month we have our 9PLAYLIST MULTI from Netflix's DIPLOMAT, Alysia Reiner who shares her songs, books and podcasts/TV/films that they are enjoying. Our 9LIST STORI3S comes from 5X Team USA Olympic Gymnast Nastia Liukin (1G, 3S, 1B). Our 63MIX ROUTIN3S comes from 2X Team USA Olympic Track & Field Grant Hollway (1G, 1S) as well as FOX's 9-1-1: Lonestar's Julian Works who shares their routines that they do, enjoy, and have Morning, Afternoon, and Night. We kick off our 9CH3FS ROUTIN3S with AUG ISSUE #104 cover Chef Fariyal Abdullahi who shares her routines in the kitchen for the Morning, Afternoon, and Night. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Eli Buli of Mesiba in NYC, Chef Hector Laguna of Botanist at the Fairmont Pacific Rim Hotel in Vancouver, Canada, and Chef Anthony Ricco of Leuca at the The William Vale Hotel in Brooklyn. This month's 9DRIP comes from NY Mets' DH J.D. Martinez.
Read the SEP ISSUE #105 of Athleisure Mag.
We're always looking to add that next great restaurant to our list and when we're in London next, we have 2 Michelin-starred A. Wong as one of our stops! We took some time to chat with Chef Andrew Wong to talk about his passion for food, his culinary background, what led to him launching this restaurant and what we should have in mind when we come in for an epic meal. We also talk about what he does outside of the restaurant.
ATHLEISURE MAG: When did you first fall in love with cooking?
CHEF ANDREW WONG: I grew up in my parents' restaurant, and cooking wasn't something I was interested in. I went to university to have fun and escape work for a while, but I was drawn back in. It was when I decided to learn how to cook and enrolled in culinary college that I became more engaged with the whole thing and saw it as something I could make a go of.
AM: What was the moment that you realized that you wanted to be a chef?
CHEF AW: After graduating from culinary college, I travelled through China on a working tour to learn more about the roots of Chinese cuisine. This was eye-opening, as I discovered the vast regional differences in cuisine and understood the cultural context and history behind dishes and techniques. Once returning to London, I continued learning and researching Chinese cuisine, where it all began.
AM: What was your culinary background in terms of what led you to going to culinary school as well as kitchens you trained in?
CHEF AW: When I was younger, my parents ran a Chinese restaurant called Kym’s. It was an old-school Cantonese restaurant and takeaway, filled with brightly coloured sauces, dragons, and everything you would imagine an eighties Chinese takeaway to be. I worked in their kitchen as a teenager but always said I would never want to be a chef.
When my father passed away, I needed to step up and help my Mum run the family business. Over time, I became more interested in the history of Chinese cuisine. I spent some time travelling around China and perfected and honed my new skills before deciding to close Kym’s and open A Wong.
AM: You launched A. Wong in 2012, why did you want to open this restaurant and what was your approach to the menu?
CHEF AW: My parents had been running their restaurant on that site since the 1980s. The restaurant had sentimental value and a good location in Victoria. There was no reason to open anywhere else, and I’m pleased we didn’t.
Our approach at A.Wong is to celebrate Chinese culture, craft, history, and techniques. Over time, the menu and cuisine have become more personal. I would describe it as ‘A.Wong cuisine.' This reflects my heritage, our exploration, and how we approach dishes.
The menu celebrates techniques, some very old and some more modern. We draw on the vast array of ingredients from the Chinese kitchen—fermented, dried, and salty—with vegetables, seafood, and meat to create a balanced and harmonious dining experience.
AM: Tell us about the ambiance of your restaurant and what guests can expect when enjoying their meal here.
CHEF AW: Fun, unpretentious, explorative, inquisitive, researched, and a celebration of culture, still keeping up with modern ways while keeping our techniques and cooking methods traditional.
AM: For lunch, what are 3 Dim Sums that you suggest that we should have in mind when we come in?
CHEF AW: Black Pepper Beef wispy pastry with tamarind and dried shrimp caramel, Rabbit and Carrot Glutinous Puff & Bamboo Pole Noodles with King crab and Spring Onion Oil.
AM: What is the Touch of the Heart menu and what are 3 items from this menu that we should try?
CHEF AW: Touch of the Heart menu is our lunch menu, which still offers guests a beautiful journey across the borders of China. I think every item on the menu has its own story to tell, but the three I would pick would be the 999 Layered Scallop Puff with XO Oil, Steamed Duck Yolk Custard bun, and Memories of Peking Duck.
AM: For dinner, walk us through The Collections of China menu that we can have for dinner.
CHEF AW: The concept behind it came from when I was travelling. I read and spoke with many people about Chinese cuisine, but experiencing the diversity of flavours first-hand is very different.
I wanted to give our guests an insight into these diverse, regional flavour profiles, from flash-frying to steaming carbohydrate menus, the amount of pickle, preservatives, and the type of fermented product. All these things are integral parts of a region's identity and its role in China as a whole.
AM: Tell us about your beverage program.
CHEF AW: At A. Wong, we offer close to over 350 different labels and vintages, including both new world and old-world wines. Veering away from traditional service, the interactive wine program, at A. Wong is centered around the concept of 'adventure and personal exploration.' Our sommelier team encourages the guests to sample a wider selection of wines by exploring lesser-known wines and understanding the flavour profiles of well-known old wines. To create contrast and adventure, our beverage pairings at lunch and dinner are served as multiple flights, and include craft beers, Chinese teas and vinegars alongside the wines. We want guests to play and enjoy the wines within a collection of dishes, and discover for themselves what they enjoy.
AM: What is the Forbidden City Bar and are there cocktails that are offered here that are specific to this portion of the restaurant?
CHEF AW: The Forbidden City Bar serves as a venue for enjoying intimate moments with your loved ones, where we serve classic signature cocktails and our own Forbidden City cocktails. Enjoy your pre-meal and post-meal drinks. The bar also welcomes non-diners.
The most signature cocktail available at A.Wong is the Peking Duck Old Fashioned, which is made of Johnnie Walker Whiskey infused with traditional Peking duck fat and roasting spices, hoisin syrup, and Angostura.
AM: As someone with an Anthropological background, how has that inspired the foods and the ingredients that you use?
CHEF AW: I’ve been working with Dr Mukta Das for about five years now. It’s a real privilege and one I don’t take lightly. We introspectively look at the cuisine in terms of flavour, technique, balance, and cultural etiquette. I think all of this – taste, cultural, and social, affects our perception of the dining experience and taste.
Mukta’s approach is from a historical point of view, looking at all sorts of economic and social aspects behind whatever dish we are researching. I look at it from a chef’s perspective, what it will taste like, what the texture would be, and how I can logistically make this happen.
We do a lot of research to ensure that the base flavour profiles are nearly identical to historical and technical Chinese techniques. But at the same time, I like to think that our food is quite explorative, in the sense that we don’t specify that our food comes from a particular region or style. I want people to take an interest in the flavours of a dish. I want to try and encourage people to go out and explore other Chinese restaurants that they may not have done before. This opens us up to criticism, but if what we are serving isn’t deemed “authentic,” that’s ok because it’s not supposed to be.
AM: Can you tell us what SOAS is and how it has influenced your restaurant? What does it mean to become an Official Research Associate there for the Food Studies Centre?
CHEF AW: SOAS is the School of Oriental and Asian Studies, a university in London. I’ve worked with them before, and becoming a research associate means they support my endeavour to learn more about food and the cultural discourse around it.
It means I interact with food as a cultural phenomenon. For me, the idea of humans as social beings is essential. This means when you talk about running a restaurant, it's not purely about the food. It's also about how humans interact in a space, with each other and with the experience.
It's an understanding we are social beings, and we like to communicate. We want to taste, see, and touch, which is very important for a restaurant. Restaurants are not just purely about food, interaction with the space and concept are integral.
Food is not just flavour; it is an expression of history, location, ingredients and choices.
AM: You received your first Michelin star in 2015 and you received another recognition in Jan 2021 with a second Michelin star making A. Wong the first Chinese restaurant outside of Asia to achieve this. What does this mean to you?
CHEF AW: The first Michelin star was for my team at A. Wong, they all work incredibly hard, and to be recognised was wonderful. Receiving the second star was an extraordinary moment for us at A. Wong. It was a significant achievement for me personally and Chinese restaurants globally. It was for our community, our forefathers. I am just a tiny part of the thousands and thousands of restaurants that have come before us. It's good to see that a global brand like Michelin broadens and represents multiple cultures and cuisines.
IG @awongsw1
PHOTOGRAPHY CREDITS | PG 92 , 96 + 99 James Gilles | PG 95 Jutta Klee |
Read the AUG ISSUE #104 of Athleisure Mag and see FOOD ANTHROPOLOGY | Chef Andrew Wong in mag.
As the Summer comes to a close, we're looking ahead to the Fall and Holiday! We love being able to take time with friends and family and those that are in our inner circles to connect and many times, these gatherings take place in our favorite restaurants! It's within these 4 walls that memories are made, food is shared, and horizons are expanded. With the restaurant as the canvas, it is helmed by those give us the foundation for this exchange to take place.
This month's cover is Executive Chef Fariyal Abdullahi of Hav & Mar which is located in Chelsea's Art District in the Starrett-Lehigh Building. We talk about how a passion for food, fine dining, sustainability, and advancement led to a culinary career that has included phenomenal restaurants and a track record of integrity; her helming and being personally selected by Marcus Samuelsson (Red Rooster, Streetbird, MARCUS ADDIS) for this restaurant that is in the Marcus Samuelsson Group; being the Chef for and walking the Met Gala red carpet in 2021; being a judge on Food Network shows such as Chopped and Alex vs America, and being a James Beard Award 2024 Finalist! We wanted to know more about her culinary journey, her approach to food, sustainability, and changing restaurant culture.
ATHLEISURE MAG: It’s been such a fun day in being able to hangout at your baby, Hav & Mar and your cover editorial here with, a number of looks, and to see your restaurant and you in this way.
What was the first dish that you remember when you realized that you fell in love with food?
CHEF FARIYAL ABDULLAHI: Um, ok, so I grew up in Ethiopia and I am the youngest of 6 siblings. My mom would cook all of our meals herself – breakfast, lunch, and dinner. We were a family of 8, it didn’t matter. She always made it herself. You know, people say that their mom was a good cook, I can tell you objectively as a Chef that my mom was very talented and she didn’t have any formal training or anything. She was just very intuitive and very good at it. Because of that, everybody used to come to our house for food because her food was just that good! Holiday and everything, my uncles would be at the house. They were not at their wives homes with their cooking. They would be at the house and I noticed that at a very young age. I was like, “mom, you have to put me on!”
So it’s not a particular dish. But, she started me out with salad from the beginning. It was nothing that had to do with fire and stuff. I was a Garde Manger Queen (Editor’s Note: The pantry chef, commonly known as Garde Manger or Garmo is responsible for the preparation of cold dishes, salads, charcuterie, and appetizers in a commercial kitchen) when I was 6 years old. I was like, I want to do this, I want to do what you do. But it was also the process of – we’re very close to our food source. So, I have photos of me from when I was a kid making salad! We would go to the farm which was right around the corner from our house and they would grow the lettuce. So it was a whole process. I would go get the lettuce, the tomatoes, and all of that stuff and I would have the connection of seeing all of this stuff going from the soil, the farmers that grew it, and then I would go back home and it was literally a simple salad. Romaine Lettuce, Serrano Peppers, and Tomatoes – you didn’t even make a vinaigrette for it – it was just lime juice and salt.
AM: Oh wow!
CHEF FA: Yeah, that was my responsibility. It was very few ingredients, but it built my relationship that I had with food. It kind of made that first part where I had that connection with the people that grew my food. Then I turned what they did into something that was delicious to eat, and then everyone comes over - everyone pulls up. It was really that process where I was like, this is what I want. This is that thing that connects all of us.
AM: You graduated with a Bachelor’s in Clinical Child Psychology. When did you realize that you wanted to be a Chef as opposed to going down that track in terms of a graduate degree? You opted to go to the Culinary Institute of America in Nappa as opposed to staying on the psychology track.
CHEF FA: I always knew that I wanted to be in food. But, it’s the classic immigrant story where you leave your country and you go to America. The American Dream is that you are a doctor, lawyer, or engineer. Those are the 3 things. I would tell my mom when I was 14 or 16 that I wanted to cook and that I wanted to be a chef. And she would always tell me that that was a hobby and that it wasn’t a career. So when you’re a doctor, you can go home and cook as a hobby. That was your hobby, that was not a career. But I was like, “damn, that is really what I want to do!” As the youngest of 6 siblings, that’s what they did. So I have a sister that is a Neurosurgeon, my brother is an Immuno Oncologist – so he is doing cancer research, I have a brother and a sister that is doing Internal Medicine – so then it was my turn and I mean, I guess my second love is just knowing people and understanding behavior and that is why I went into Clinical
Psychology. But it never -
AM: It never really felt right.
CHEF FA: It didn’t! It really didn’t and I am a very empathetic person and so I got my Bachelor’s in Clinical Child Psychology and my sister who is in UCLA – both of my sisters are in UCLA, I went to go visit them and they said, “let’s show you the psych department.” They took me to where the children are and that’s what kind of changed me forever because I knew that I could not work with sick kids every day. I couldn’t do that and then go home with it! I knew that I would always go home with it! So that day, instead of applying to grad school, I applied to culinary school. I had my heart set on CIA because I had read 2 biographies from Grant Achatz and Anthony Bourdain and they both went to CIA and it is supposed to be the Harvard of culinary schools. I thought, hold on, if I get accepted to this school – this 1 culinary school, it’s go to be big right? So, I didn’t apply anywhere else, I just applied there.
AM: One shot!
CHEF FA: Yeah, one shot and I got accepted. So I told my mom, you have to let me do this.
AM: I used to have a teacher who felt that I should be a surgeon because in our labs when we were dissecting various animals, my precision in cutting was something that she loved. I had to explain to her many times that it wasn’t the work that I wanted to do, and that inspired me to find a piece that called back to that to bring it to this set. My mind will continue to run and replay a number of things and I can’t make my mind not work that way. I don’t know if I could take running a procedure in my head where something went wrong on that level and be ok.
CHEF FA: Yeah, I don’t know how they do it!
AM: So while you waited to hear about your application, you went to 18 countries and traveled for 3 months! What was it like to go to these places and for someone who already had an interesting palette already, how did you retrain that to take on all of these other areas that you had not previously been exposed to?
CHEF FA: So that was the purpose because I didn’t think that I had a palette. I don’t want to say advanced, but I didn’t think that I had a good palette yet. So the first 16 years of my life, I lived in Ethiopia, so I had a very high tolerance for spicy food, but also like very heavily spiced food. Things are very seasoned in Ethiopia so that is my threshold. I came to the States and my intro into American food became what I ate on campus.
I was like, “what is this flavorless, unseasoned – what is going on?” I swear that at 16, because I started college fulltime at 16, I used to walk around in my purse with Tabasco before Beyoncé said it, I swear to God that I had hot sauce in my bag! Because I was like, this ain’t it for me! It was just no flavor! It was that and the burritos, the burgers, and I’m in college. I kept thinking that there had to be an in between – hold on!
Yeah so, that was kind of the purpose behind my trip and I knew that there had to be more food out there. So it was 18 countries and now I’m on my 56th country. But in those 3 months, I did 18 countries and it was just to eat!
AM: That’s insane and amazing!
CHEF FA: It was cool because it’s like the whole 10,000 hours that Malcom Gladwell talks about (Editor’s Note: Malcolm Gladwell is a Canadian journalist, author and public speaker. He is known for his unique perspective on popular culture. He has been a staff writer with The New Yorker since 1996 and has published 7 books. He is also the podcast host of Revisionist History and the co-founder of the podcast company, Pushkin Industries. In his 2008 book Outliers, he states that, “10,000 hours is the magic number of greatness.” This theory means that to be considered elite or truly experienced with a certain craft you would need to practice it for 10,000 hours) it was the exposure of different flavors and textures that I would not have been exposed to if I had not traveled to these different countries. It became my little culinary school!
AM: Did you have a little travel journal and write down things as you navigated these countries?
CHEF FA: Yeah! I was solo too! I went by myself!
AM: Got it! Wow that’s a lot!
So what was it like to attend CIA and what were some of the kitchens that you trained in as you navigated to where you are here?
CHEF FA: So CIA, so I was responsible for my own tuition and that was the deal when I moved from Ethiopia. I did 8 hours of school a day, that’s how long our classes were – 8 hours, but then I would also work as a Teacher’s Assistant for the first 8 hours of my day. So that’s when I got into the 16 hour work day.
AM: Right!
CHEF FA: So, it was actually teaching me the work ethic that I needed honestly at the time, I didn’t know! I didn’t know how many hours people worked at restaurants. I had never worked in a restaurant before and there were no examples around me. So CIA in addition to obviously the culinary fundamentals, it was the first thing that taught me – ok, you can’t be tired. If you’re going to do this, you’re going to have to have the energy for this. I mean, it’s the Harvard of culinary schools and I do think that I got into Noma which was my first job ever – I mean Noma was the best restaurant in the world for 4 years in a row! It’s because I set myself up by going to the CIA!
AM: For sure!
CHEF FA: I felt like I was behind because when I was attending the CIA, my classmates were 18 years old and I was 25! I knew that I had to be on the fast track. Yeah, so it was essentially, a career change for me.
AM: Clearly, it all worked out as I’m sitting here talking with you in your restaurant!
CHEF FA: Yeah, I’m pretty much on a space ship and I’m on it.
AM: So, you were at Noma and I know that they are closing at the end of this year, but they will be more of a food laboratory and so that’s an interesting evolution with how they will continue their journey. So what are 3 things that you learned in your time of being at that restaurant? I mean when you hear of people who were at that restaurant, it’s no joke and it’s highly prestigious!
CHEF FA: I mean, especially with that being my first job ever! I remember when we were in culinary school getting ready to graduate and my classmates were like, we’re going to start off at this restaurant and then work our way up. I was like nah! I knew that I had to go straight to the top. They were like, you can’t do that. That’s not how the system is set up. You have to work your way up to Noma and I’m like, “cool, that’s what y’all are going to do.”
AM: But when you have a vision and you already feel like that you’re older than those that you have been with, you just can’t go at the same cadence because you have to make up for lost time.
CHEF FA: So the first thing that I learned at Noma is Integrity. Because my thing was that if I want to learn to be the best, I have to learn from the best! They were the best restaurant 4 years in a row and I was like, cool. What is it that makes them the best. It’s not always necessarily the food, what I learned there was Integrity is so high. Everybody was doing the right thing whether someone was looking or they weren’t looking. There’s no cutting corners. If this is how you’re shown how to do something, you do it. If there is something that is stopping you from doing it, you do it. Either way, you always do the right thing. That’s really powerful! So integrity!
10 years ago, the restaurant industry and kitchens are set up on this bully system I would call it. You get called all kinds of names, you get yelled at, that’s the relationship that you have with your Chef. The standard is always excellence and you will never reach that. So you're getting yelled at constantly every single day. So I was like, ok cool, this is how it is. If this is how it is, you just adjust to it. You learn how to have tough skin and you move on. But there is a changing area and I was getting ready to close out from the day and I heard René Redzepi (Editor’s Note: Danish chef and co-owner of 3-Michelin star Noma in the Christianshavn neighborhood of Copenhagen, Denmark) having a conversation with his leadership team and I guess there was this line cook that was being bullied and he just couldn’t take it anymore and he just left and he wasn’t answering anybody’s calls for 3 weeks.
AM: Oh wow!
CHEF FA: And people were like ok, whatever, if he’s gone, he’s gone. That day when I was getting ready to leave, I was in the changing area and I heard the conversation that René was having with his leadership team and he was telling them, “we have to shift the culture. How do you guys not care? What if this guy isn’t even alive right now? What is wrong with you?”
AM: That’s what I was wondering!
CHEF FA: He was really laying into them. He said, we have to be better. So he was like, “cool, you guys are going to go to his apartment, you’re going to find him and make sure that he is fed.” He was an intern so he wasn’t getting paid, but he was like, “do we need to pay him?” He wanted to find out all of this information. René’s wife was pregnant at the time and he thought that he was having a son and he was like, “if my son told me that he wanted to work in the kitchen, I would tell him no.” That’s because it is very abusive and we have to shift the culture and we need to be able to create a system where people want to come to work and that they feel appreciated and cared about. I was like, what is he talking about? That is not how kitchens run. Don't you just get yelled at and told that you ain’t shit?
AM: Yeah and you go into the corner and do a cry where no one can see you so you can get back in the game.
CHEF FA: Right? You go to the side, handle it and go right back out!
AM: Right? That’s how it was for me in fashion and that was just how it went!
CHEF FA: Yeah and I thought that it would be like that forever! But that was the first time that I had ever heard anybody talking about changing and shifting the industry! I thought, ok I guess that it could be different. So that sparked the biggest thing in me where it made me say that I run my kitchen with joy. I lead it with joy. I think that that is why we have such a high retention rate here. People want to stay working here.
AM: We have been here for a few hours and I haven’t seen anyone slacking, slinking off or even watching us do a photoshoot and having me interview you. Everyone is just focused!
CHEF FA: Yeah they have a very heavy prep list. They are super focused! They are totally fine! I am really proud of what I have built. It all stems from my Noma days. Build a workplace that people actually want to come to and I learned that from René and have integrity! Always do the right thing!
AM: You leave Noma and prior to Hav & Mar, what are some of the restaurants that you were working at between these 2 periods?
CHEF FA: Right after Noma, I went back to LA because that’s where my family lives and while I was there, I got a call from a Chef here in NYC and he was an Executive Chef at a restaurant called Caviar Russe which is a Michelin-starred restaurant and he called me and he was like, “hey, I need a prep cook." I was like, “damn, starting from the bottom. I just came from Noma!” But it made sense because there is such a huge gap in my resume because I went from culinary school to the best restaurant in the world and while I was at Noma – you know, that’s the third thing that I learned.
I learned that you determine your own growth in terms of how quickly you grow. Because I went as an intern and interns don’t really get to work the line especially prep, but I was out of the prep kitchen after a month and they put me on the line.
I remember that there was a huge symposium that they do called the MAD Symposium (Editor’s Note: René created the MAD Symposium which is considered the G20 of Food Industry Change) where they bring some of the best culinary minds and René would be on huge pins and needles and he was very anxious to make sure that service went well. Obviously, they had all the interns in the prep kitchen and he came upstairs and he said, “what are you doing here?” I was like, “Chef, this is where I was put.” And he told me that I was going to be working on the line. He put me on the line for one of the most important services that he was about to do. So I said, “got it Chef.” I just put my head down and I did the work.
AM: Inside, you must have been like, argh!
CHEF FA: Oh yeah! I mean, we’re extremely close, but he could be very intimidating. So, we always knew when he was in town because when he is in the kitchen, all you would hear (Chef Fariyal pulls her keys out of her pocket and puts her finger through the keyring and flips the keys over and over through the loop) is those keys and you would say, “Chef’s here.”
So he put me on a station with a Sous Chef from Finland and he was this massive guy! He said, ok you're going to work this station with him. The Sous Chef was like, “don’t say nothing. All you have to do is shuck these 200 year old clams and that’s it!” I mean, dude, they were the size of my palm. I’m like wow 200 year old clams, but I was like, “yes Chef.” He let me know that no matter how intense it got, all he needed me to do was to stay calm and just shuck these clams. So I said, “yes Chef.” 5mins into service, René comes around the corner and starts screaming at the Sous Chef and asking him why his station was dirty. It was not even dirty. “Why is your station dirty? You know what, stop, everyone come here. Look at how nasty his station is.” He kicks the Sous Chef out of the kitchen and now I am in the station by myself.
AM: Oh no!
CHEF FA: I said, “the Sous Chef told me to shut up and just keep shucking so I’m just going to shut up and keep shucking my clams!” So I learned to stay cool and to stay calm. So nothing gets me out of my zone.
AM: Nope!
CHEF FA: So that is my 3rd thing. You determine your growth because I was the only intern working the line on a shift that René kicked my Sous Chef off his station that I worked at and then it became mine. That was all because I put my head down and I put in the work.
AM: We also know that you accepted that job at Caviar Russe.
CHEF FA: Yes so Caviar Russe was the first job after Noma. They called me and I said sure, prep cook is kind of crazy, but sure. So I came and I moved to NY for that. Fine dining is my love and it’s what I love to do. But 6 months of doing that, making minimum wage and you’re in NYC – I was barely surviving – barely. I was like I don’t know how much longer I can sustain this. When I was in school, we always used to have job fairs and there would be this restaurant group, Hillstone.
AM: Oh yeah!
CHEF FA: They would always be in the school and try to recruit kids from the CIA. They have a few restaurants in NYC.
AM: Yeah, they had the spot at 53rd & Lex as I used to eat there quite a bit in my early days of living in NYC. That was my place at that time.
CHEF FA: I was never interested in working at a place like Hillstone. I was like, I’m a fine dining girl from CIA – what are you talking about? I’m not trying to make burger and fries! But then I was like, ok, fine dining is not cutting it. I’m literally a starving artist right now and I’m hungry and can’t even feed myself. I got recruited to Hillstone and I said, let me see what this is about. I went and I remember when I did my stage, I was like hold on, they may not be making the type of food that I am interested in, but the restaurant is run like a fine dining restaurant. So I thought hold on, maybe I can do this. They pay you a 6 figure salary right off the bat and I thought, I can do this and not be broke!
I was like, this is compromising the type of food that I love making, but it is done to the same standards. Also, the paycheck is cute and I did the switch from fine dining to Hillstone. I did that for about 5 years.
AM: That’s a long time.
CHEF FA: 5 years, 9 different restaurants, I moved 9 times to different cities, and I became the opener. That’s how I got my experience in opening restaurants. Anytime you are asked to open a restaurant as a Chef, that is a huge compliment because you’re laying the foundation.
AM: Yeah the standard.
CHEF FA: They’re saying that they want you to instill and to inject your work ethic and the trajectory of the restaurant is all based on -
AM: Your brand standard!
CHEF FA: Yeah so I opened 9 restaurants in 9 different cities with Hillstone.When I was with them, they had 53 restaurants in a number of major cities. It was a $650 million dollar restaurant. It was 1 owner, he did not go public.
AM: Oh wow!
CHEF FA: Huge!
AM: That’s a flex!
CHEF FA: That’s a flex! That is where I learned my leadership. That is 100% where I learned my leadership style. A lot of Chefs say that it is one of the best run restaurant groups in America. Hands down, easily.
So Caviar Russe to Hillstone and then I was like, I’m tired. By that time, I had been in the industry 8 years and there was never any Black women and even with Hillstone, I grew really quickly so after 9 months they gave me my own kitchen which was also very much so on the fast track. People had issues being led by a woman of color and they would make it very clear.
AM: Oh yeah.
CHEF FA: Like they would actually verbally say I’m not doing that. Why? Because you’re a woman and you’re Black. I would say, “cool, do you take a paycheck from a woman because guess who is writing your paychecks?” So if you’re cool with that, you’re going to do this task. But that was very exhausting. It felt like I was in a state of isolation. Because I was far away from my family, cities and states that I didn’t have friends or family in them. So I was very much so alone and then you go into work and they make it a point to feel even more alone. Even though I was Head Chef, you didn't really have much of a say. It wasn’t my food. I didn’t get to hire the people that I wanted. So I wasn’t making any of the changes that I wanted to make. I was tired and it was 2020 and I felt that I was done with the industry. I moved back to Ethiopia. I was like, “I’m done, this is wack and I’m not into it.”
Then I get a call from Marcus Samuelsson. “I was like, what the heck is happening right now?” He’s like, “Chef, it’s taken me quite awhile to track you down.” I was like, “what – what do you mean?“ I was so confused. He tells me about this restaurant. He told me that he was opening a restaurant in Chelsea and he wanted it to be run by me. I wanted to know more. He said that he wanted to build a sustainable menu and that he wanted it to be led by a woman of color as he felt that he had not put any spotlight on women of color.
So I was in Ethiopia for 6 months. I didn’t know what I was going to do. I was chilling. I still had my home and my brother still lives there – I was cool. There was no rush. So Marcus called and he said sustainable menu which really mattered to me a lot and having it led by women of color. I was like, “hold on, so I can make whatever food I want and I can hire whoever I want?” He was like, it’s you. It’s your restaurant. You can do what you want! So I was like, alright cool, I have to come back. Also, it didn’t feel like I was done with the industry.
AM: Right, you just needed the right fit.
CHEF FA: So this was my second chance at the industry. Then within a year and a half, we have had a stellar NY Times review, I’ve gotten my James Beard Nomination, all of this stuff and it’s like – wait, what?
AM: That’s so insane! You must have gotten off of the call and just been like – he’s been looking for me? I’m going to be working with this man?
CHEF FA: How? I mean – what? You’re looking for me? That don’t make no sense!
It was and it is and he is letting me do my thing. I’m really glad that I came back.
AM: It’s such a great story. I have had the pleasure of interviewing him before and I have also done a fun culinary video with him and seeing him at culinary events and competitions. Love his personality and his focus as well as everything about him is really amazing.
What does it mean to you for him to place you in this position and to have this massive responsibility as well as being able to chart your own path?
CHEF FA: It’s 2 things. There is that whole show that comes along with it. It’s a very public and media facing restaurant. I wouldn’t have known that I could be a voice for women of color in the culinary industry if he didn’t trust me with this you know? There is only 6% of women of color that are Executive Chefs which no wonder that we feel so lonely. I do know some women of color that are Executive Chefs, but they say that they don’t have to talk about it all the time. They feel that the more that you focus on race and all of that stuff, you’re taking away from your craft. But I’m like, people are making it a point to focus on it anyway.
AM: Exactly!
CHEF FA: Right, so why don’t you talk your shit?
AM: It’s intertwined!
CHEF FA: It is!
AM: You can’t do one without the other.
CHEF FA: People don’t want to separate it so I will talk about it. People immediately are only focused on the food. I am going to talk about it and he gave me the voice which I think really helps. Because now, so many women of color reach out to me and say, “Chef this is so inspiring. I almost gave up on the industry.”
But the other thing is that Marcus is the first and the only person to ever tell me this. When we first started opening the restaurant he could tell because I had never really worked for a restaurant where I was in charge that was this front facing. He started talking about that we would get reviewed in the first couple of months and I was like woah, “I have never had to deal with this.” I wasn’t sure if I could do it and he was the first person to ever tell me, “Chef, you’re here because you deserve to be. You know that right?” I’ll never forget those words. I’m like, “no actually. No one has ever said that to me. Not a single person has told me that you’re here because you deserve to be.” He told me that I worry about that way too much and that he brought me here because I made great food and I tell a great story. So he told me that, ”whoever walks through that door, if they don’t see you, that’s not your problem. You’re here because you deserve to be.” And that kind of felt like the shackles that I had the first 8 years of my career –“
AM: Broke.
CHEF FA: Yeah, it unlocked it. I was like, cool. I don’t have to prove myself to anyone. I’m here because I deserve to be. You know, you don’t see white men prove why they are there.
AM: No you don’t.
CHEF FA: Right, everyone just knows that that is what it is. They make the food, people see that is the chef and there isn’t anything else that has to be said or debated. So he gave that to me. He gave me the belief and the understanding that I am here because I deserve to be. He gave me that voice so it’s been very impactful. It’s the first time and I always tell my siblings that their job is important because they are literally saving lives. My job is not important and that is what I have been saying for the last 8 years, but now like I have been doing this for 12 years and it’s the first time that I have felt that what I do is important. I’m changing an entire industry in terms of how you can run a restaurant and also many people see that you need to bring more women of color into your restaurant.
AM: There are a lot of people out there in your space telling a story, but you need to also be out on platforms sharing how you’re rocking things too. To hear as you said that it’s less than 6%.
What can you tell us about this space, the ambiance, the design, and what can diners expect when they come here? I love how decadent it is when you look in. But there is a relaxing element to the space as well as whimsical with the Black mermaids which I love!
CHEF FA: Yeah! Well that’s all Derrick Adams! So when Marcus commissioned Derrick Adams to do the artwork here, he told him it was going to be a seafood restaurant and that it would be led by women of color. So immediately, Derrick Adams was like Black mermaids. He titled it, We Are From the Water Too.
AM: I love that!
CHEF FA: We Are From the Water Too! So Black mermaids. So Marcus always says, “when you lose the message of Hav, look at the mermaids.” Like, they will always bring you back to what our message is at Hav. Visually and aesthetically, the architects name is Zébulon Perron (Red Bull Music Academy, Broccolini Condo Store, Pancho) and he’s won awards for creating this space and he's actually amazing.
But I love how it looks simple, right? Which is why you can feel so relaxed and it doesn’t feel intimidating where you feel that you have to be buttoned up. But then you get into the details and it’s like woah, hold on!
AM: It’s very Matrix-y in some ways with the way that the fixtures are floating. There are sections and yet everything is still together. It’s mind trippy! A little bit like Salvador Dalí (Editor’s Note: A Spanish surrealist artist renowned for his technical skill, precise draftsmanship, and his striking images. Major themes in his work included dreams, stretching and mixing realities, as well as the subconscious.)
There’s just a warmth.
CHEF FA: And you know, he wanted it to be an open kitchen obviously. So I always stand in the pass (Editor’s Note: This is where plates go for a final garnish or inspection before they’re sent to the dining room. It’s also where components of a dish that are prepped at different stations meet to be plated together,) so I am the first person that people see. If we’re going to have a restaurant led by a woman of color, we’re not going to hide her. We’re going to make sure that people know that she is at the helm of it all. So I take my position right there and we have guests that walk up. Sometimes people are like, “can we meet the Chef?”
AM: It’s like, hello!
CHEF FA: Haha yes, hello! Were you expecting someone or something different?
AM: Sometimes they are!
CHEF FA: Well most of the time they are!
We get so many people that come up! Little girls and they’re like, “I want to be a chef!” This space! When I first walked in, there was nothing! It was rubble – a pile of rubble! I was like, “I don’t know what y’all see!” They did it just like that – 2 months!
AM: Really?
CHEF FA: Yeah!
AM: Wow!
CHEF FA: I love it here. I spend 80 hours in this building so -
AM: You know it very well!
CHEF FA: It’s not a bad place to spend 80 hours.
AM: What is the meaning behind the name?
CHEF FA: So Marcus is both Ethiopian Swedish. Hav is Swedish for ocean and Mar is the Ethiopian word for honey. So we are from the Sweet Waters which is how he describes it. But, it’s to pay homage to both his Swedish and Ethiopian roots.
AM: So what would you say the cuisine is and what are the ingredients and the flavors that are indicative of it?
CHEF FA: So when we were first talking about how we could make a sustainable menu, we kept coming back to seafood. Initially, he wanted to do a vegan restaurant.
AM: Part of me thought that this would have been a vegan restaurant.
CHEF FA: Right because when you talk about sustainability, that tends to be the best route to go. But then we were like, gosh, it’s really hard to tell our story through just plants. So we landed at seafood. I like to describe it as seafood. When we first opened it was, seafood told through the lens of the African Diaspora because it was very heavily influenced by African ingredients. I’m Ethiopian born and raised so a lot of Ethiopian influence, but I did a lot of West African ingredients too. Then we evolved because I have a Sous Chef from the Philippines and a Sous Chef from Puerto Rico.
PF: Oooo
AM: Yeah, both of us just said ooo at the same time!
CHEF FA: Yeah as the Executive Chef, the menu is mine. One day, I was feeling under the weather and my Filipino Sous Chef made me a traditional Filipino soup called Sinigang. I was in the pass and she saw me struggling as I was saying fire for the dishes. She said, “Chef, I made this for you.” I was like what is this and why is this not on our menu? She explained that it was from the Philippines and that they have a traditional soup made with fish. I was like, “you know we have a seafood restaurant?" Then I was like, hold on, I think that we should start bringing in their voices to the menu too. I don’t have to gatekeep this.
So then we started incorporating their dishes and then I think that that’s when Pete Wells (Editor’s Note: Pete Wells was the restaurant critic at The New York Times from 2011 – August 2024) came in to do the review and I was like, oh my God, we don’t really have an identity besides the fact that we are a seafood restaurant. He was like, “Chef Fariyal uses her global influence –.“ I was like, that’s who we are - we are a seafood restaurant. Some people will come in and say this is not African and I’m like we’re a seafood restaurant with a global influence. That’s it and now it has all of their global identities.
We have Puerto Rican flavors, we have Middle Eastern flavors, Filipino flavors – we have everything!
AM: That’s amazing.
CHEF FA: But the vessel is seafood. The seafood tells our story in terms of sustainability. It’s what keeps me up at night.
So when I was designing the menu and we were creating these dishes, we need to use as much of the ingredient as possible. I want very little waste. So the thing about restaurants is that we are one of the highest contributors of the Climate Crisis because we produce so much food waste and that ends up in landfills and I’m like how can we avoid all the waste that we produce here ending up in landfills? So it’s about using as much of the ingredient as possible.
So we are getting really creative so I have something called Ash Oil. So I was like, can we do anything with all of these scraps with the skins of scallions, onion skins, scallion tops that we throw away, garlic, and all of that stuff. Things that you would throw away and I thought that there has to be flavor in here! So we just put it in the Hearth oven which goes up to 800° and it gives it a nice char and then I blended it into a salt and then I mix that with oil so it has this super...
AM: Smoky
CHEF FA: Yes smoky flavor! So I was like, hold on this is edible and it gives this whole other dimension to dishes. So I was like, alright cool lets get really creative like that. Let’s use parts of ingredients that normally get thrown away. So that was Step 1.
Step 2 was how do I make sure that – obviously you can’t use 100% of everything.
AM: Right.
CHEF FA: How do I make sure that this doesn’t end up in landfills? So I did some research and found 2 different organizations one is called Afterlife. They come and pick up our compost every day. They grow mushrooms with our compost.
AM: Oh wow!
CHEF FA: I built a dish around these mushrooms so it’s like a full 360 moment. But then, the most important thing is that after they are done growing these mushrooms they take the substrate which is the compost and they turn it into soil and they create something called Biochar. So Biochar is soil, but it has the ability to sink carbon for a 1,000 years.
AM: Wow so they are a Circular Farm.
CHEF FA: Right, so I was like hold on, this is really fly! So all of our compost goes to them. I work with them a lot and they are doing a lot of really amazing things.
AM: And they are based here in the city?
CHEF FA: Yeah! They do all of that and they make Biochar by using our compost and then they donate the Biochar to farmers and it helps them increase their yield. So farmers are getting better yield while making sure that we’re not increasing the output of Carbon Dioxide to the air. They also donate it to parks and it goes to Governors Island. So they do all of these wonderful things with our compost.
AM: Wow!
CHEF FA: And then the second company, they’re called Billion Oyster Project.
AM: That’s the host of the dinner we’re going to on Thursday at Governors Island (Editor’s Note: You can read the story about this dinner from Outstanding in the Field in this issue).
CHEF FA: No way!
AM: Yeah Le Jardinier is the culinary portion and we’re very excited.
CHEF FA: Ok, that makes sense!
They are my second partner. So what they do is they collect oysters from restaurants and they are basically reconstituting the oyster population in the Hudson and all of the rivers here. What that does is it gives us a good filtration system. So they take our oysters because I’m like, let’s not get lazy with it. Technically, you could throw everything into a compost, but I’m like are there things that we can separate within the compost that makes better use? So since we have been open, Billion Oyster Project has been in the loop.
That is the most important thing to me. We can get all of the best accolades in the world. But the thing is, If you are contributing to a worse planet, what are you really doing?
AM: We have to do something and to keep researching for new innovations.
CHEF FA: Exactly!
AM: Wow!
CHEF FA: I like talking about it because for example, Afterlife they have 20 restaurants that they have partnered with in NYC. Do you know how many restaurants there are in NYC? That’s wild that there are only 20 restaurants that participate!
I eventually want to end up in policy. I do work with Save the Children. I do a lot of advocacy work and I eventually want to end up there. But for now, if you can implement the stuff while you’re on the ground, that’s a great place to start.
AM: I can see you doing Food Advocacy work as Tom Colicchio and Todd English, both of them are doing what they can and making their voices heard.
CHEF FA: It’s important! Listen, I am a mushroom fiend! They are very tasty.
AM: In looking at the menu, the flow of it is really great! What are 3 dishes from your Raw & Cured that you would suggest for those coming in?
CHEF FA: Raw & Cured, so I am a little biased with my Tuna Tartare.
AM: I love a Tuna Tartare moment.
CHEF FA: It’s so good! Tuna Tartare is a must. Hamachi has been there since we have opened. It’s a ceviche that I use called the Black Ceviche which is non-traditional and I use the Ashe Oil in there. It’s very acidic, but that Ash Oil gives it that other dimension of what I was talking about when I was saying smoky. That’s not very traditional for a ceviche. I can never get rid of that. It will be on the menu forever. There are just some things – I mean we are a seasonal menu, but there are just some things that’s just like, there will be an uproar if we take that off the menu.
AM: People will be like, wait, is it even a restaurant if I can’t get this here? Forks raised in the air – where is it?
CHEF FA: For real – picketing! The Hamachi Ceviche and there is a dish called the Swediopian. So it is something that we have had since the beginning. Swediopian is our play on words where it’s Swedish and Ethiopian. So way before this restaurant opened, Marcus and I did an event for Pepsi and it was around the Super Bowl and he wanted a dish that represented both his Ethiopian and Swedish roots and he said to play around with the cured salmon. So I cured it using Swedish techniques, but then I used berbere which is an Ethiopian spice so it’s a twice cured salmon.
AM: Oh wow so it’s punchy.
CHEF FA: Yeah very actually. You guys need to come in and eat. Seriously.
AM: Oh we will, we want to be able to try that.
CHEF FA: So those three from the Raw & Cured are great!
AM: What are 3 Small Plates that you suggest that we should enjoy?
CHEF FA: Small Plates, we do a beautiful Scallop here.
AM: I love a Scallop.
CHEF FA: Yes, we have our Fall Menu coming in 3 weeks and so the format will change again.
Yes and the Salad is a big hit too! We always bring that in every Summer. I have this formula that I use. For this particular Salad I do a purée and it’s about what ingredient is at its best during the season? So for the Summer Salad, I do a corn purée then Heirloom tomatoes because you know and then I do a compressed watermelon.
AM: Wow!
CHEF FA: What could be more Summer than that? So I always say get the Summer Salad and the Scallops – those are my 2 favorites.
AM: What is Happy Hour like here?
CHEF FA: Happy Hour is from 5-7pm. We have a separate menu that we do and our General Manager Tia, a woman of color whose Jamaican, she’s a Somm and she does the Beverage Program here.
AM: Wow!
CHEF FA: So she wears many hats! So she makes awesome cocktails. We work in tandem and she takes ingredients from the kitchen that we are processed and done with and instead of throwing it away and making waste, she makes cocktails with it.
AM: Oh that’s smart and the sustainability continues.
So that means some of your cocktails are even a bit savory as well?
CHEF FA: Yup the Hav & Martini – so I make pickled red onions that I use as a garnish and I put beets in it to make that beautiful pink color. So when we're done pickling it, we used to toss out the juice. But she uses it in her Hav & Martini.
AM: I like that!
CHEF FA: Yeah it’s this beautiful pink hued beverage. She has this really beautiful way of explaining it because I don’t drink alcohol and I’m Muslim and I have never been in that world.
The way that she explains it she’s like this cocktail uses onions and this is why. I’m like, girl I don’t know, but it sounds good!
AM: It’s smart because there are a lot of studios in this area -
CHEF FA: Art studios.
AM: So you’re open for dinner every night. Do you ever foresee a lunch service? What was the decision behind this?
CHEF FA: So one thing that I love patting myself on the back for is because when you start getting to this whole thing – James Beard, Michelin, and all of that stuff – people equate how difficult it is to get into a restaurant with how successful that restaurant is. I always tell people – it’s not a competition, but when you look at and line up all of the restaurants, I have 140 seats. We are open 7 days a week and a lot of these restaurants are not open 7 days a week. They’re not and in this post COVID climate, it’s very challenging to have enough staff to be open and operating 7 days a week and that’s a really huge deal.
AM: Yup!
CHEF FA: And most of the restaurants, I mean this is a very big operation in terms of seats.
AM: When I walked in, I thought, they’re not playing.
CHEF FA: Yeah so 140 seats, 7 days a week. I’m like, you guys don’t understand – like when you guys are like who is the best chef? Look at the operation also, you know what I mean? I could run a 12 seat restaurant that’s open 4 days a week. I could run that very easily. So it already is doing the most because we are open 7 days a week in this restaurant. But Marcus does have pipe dreams of being open for lunch and I’m like, “Chef, where are these people? Where is the staff that I’m supposed to find?” I would say that that is the biggest challenge of being open for more service – it’s just not the same. The pool of people to hire is not the same at all.
AM: So speaking to that, what is an average day like?
CHEF FA: So the operating hours is that we are open from 5-10pm.
So there are 2 shifts. The AM team gets here at 8am. They are here from 8-4pm. They prep the food that all the guests are going to eat. So our rule is, “today’s food, for today’s guests.” So everything is made fresh inhouse every day. There is no rolling over. I have a Sous Chef, I have a Pastry Chef, 2 Prep Cooks, and a Dishwasher.
AM: Wow.
CHEF FA: So that’s who’s here from 8 – 4pm.
Then at 3pm, my line team gets here. So they are the ones that cook the food. So there is an hour overlap between the 2 of them. But they will be here from 3 – 11pm. So there is the prep team and the service team.
AM: Oh wow.
CHEF FA: I have to kind of be here for both.
So I get here between 12-2 and then I stay here until the last table leaves.
AM: So on your admin day, is that when you are touching base with the group?
CHEF FA: So with the group, we have weekly meetings every Wed. So we have our meetings with our Director of Operations. The only reason why she is here today is because our General Manager is in Chicago. But we have a meeting with her, our CEO, and our CFO every Wed. about our P&L. So I have to know every single penny that comes into this building and every single penny that leaves this building. So I always give them a presentation every single Wed. This is where we’re at, this is the goal, this is what my food cost is, this is what my labor cost is, and this is our bottom line. It’s every Wed. and I have to be prepared to talk about our numbers in and out.
But when I say admin stuff, it’s like every Mon. we do payroll. Bit every day, I process invoices. So there is always something. Or there is scheduling I do that every week.
AM: You are a woman of many hats.
CHEF FA: It never ends.
AM: So obviously we were talking about the Met Gala earlier during your shoot. You looked phenomenal on the red carpet. What did it mean to you to be part of that event in addition to obviously doing the menu itself? Just being in that apex of fashion.
CHEF FA: So in the moment, I obviously didn’t grasp how big it was!
Somehow in the end it looks like I’m a fashion forward person ...
That was important for me 1 – it was kind of my debut. We had done so many shoots with Vogue and a lot of stuff and it was like, Chef Fariyal, Chef Fariyal. I was always cooking behind the scenes and now it was like, people know me as a chef now. It was cool and that’s what kind of catapulted the whole TV and media. Because that is when I got a call from the President of Food Network. They were like, hold on, who are you and why are you not on TV? I was like what do you mean because I’m a Chef? What do you mean TV? But that is what catapulted it all. It was that Met Gala, that red carpet.
AM: You were on a lot of the main pages of a number of international editions of Vogue as well as the one here. It was like Lady Gaga what? I remember thinking wow and she’s a Chef on that red carpet – wow. It’s like that’s huge because I thought that she would be in the kitchen.
CHEF FA: I thought that I was going to cook, but no!
AM: What does it mean to your brand because you are doing Chopped as a judge or you’re on Alex vs. America as a judge, or you’re on your Roku show, Celebrity Family Food Battle, and you have done different kinds of things. What does that mean to you when you look at that particular component. Because it feels like being a Chef now – although you don’t have to do this – it has become elevated where you have to have these other touch points that includes TV.
CHEF FA: So it kind of goes hand-in-hand. One of the reasons that the restaurant has been successful is that obviously we’re blessed to have Marcus and his brand behind it and now it’s 50/50. Just as many people walk into the building to meet me as they do asking for Marcus and it’s because I do so many things and when they introduce me on TV they say, that is the Executive Chef from Hav & Mar. So it really helps and my brand is very closely tied to Hav & Mar. So we keep those butts in these seats.
AM: You’re rocking those 7 nights!
CHEF FA: Yeah!
AM: And being a finalist for James Beard. What does that mean to you?
CHEF FA: Oh my gosh, that was never – to me, it was one of those things like James Beard wasn’t even a North Star for me. It wasn’t something that I thought would ever be in my world or something that I could even attain. Then when I moved to Hav & Mar and we opened this restaurant, Marcus asked me what some of my goals were.
I was like, James Beard and he said, “oh, ok.” I was like, “what you mean?”
AM: And he was like what part did you not get? The O or the K?
CHEF FA: I want to be nominated for a James Beard. The other thing was Food & Wine Best Chef. I wanted to be in that category too. And he made me write a list and he said that these were all things that we could work towards. I didn’t think that it would come so fast within my first year of opening the restaurant.
So when I got my nomination for James Beard, I was on set at Chopped and the list came out. It was like right between takes and my phone because I always have it under my leg, it was going off. I was like is the restaurant on fire? What is going on? So I kind of snuck a look and I was like what? James Beard – whatever. And then in between, I read the first text and it was like, congratulations you are a nominated and I was like, what are they talking about? So I was with my co-judges and I was like, Tiffany, I just got nominated for a James Beard and everyone was like what that’s so cool! Then it was like, “and action!”
So literally this is happening in between takes and obviously everyone on set knew how big of a deal this was and what made it really special was that at some point, somebody went out and got flowers and a card. They made the entire team come out on set – every single person that works on Chopped came to give me flowers.
They announced it and said Chef Fariyal is a James Beard nominated Chef! It was very emotional.
AM: That is very cool!
CHEF FA: It was really emotional and how cool is that moment? I’m on the set of Chopped, we’re their celebrating a James Beard nomination and then of course, everyone was like wow just to be nominated is really important and a lot of people don’t even make it to the finals. The people were making sure that I didn’t get my hopes up. But sure enough, I made that shortlist too! It was like what? This is insane. So now, we’re really pulling up. We’re pulling up to the James Beard Awards – this is amazing. I thought that up until that moment that it was just the nomination that mattered to me.
But then, I am in the first category. I sat down, there was a quick presentation. First award of the night is the Emerging Chef Category. I had this super powerful and emotional speech written. I had envisioned it, I was going to go up there and Marcus had given me a pep talk and said that not that many people get it on their first nomination. So if they don't say your name, just try to find it within you to not be disappointed. Because the fact that you made it this far is insane.
AM: Yeah, it’s huge!
CHEF FA: Right so it’s my first nomination. I just remember that they didn’t say my name. I was like woah, I want that. But I didn’t know that I wanted to win. I thought – I mean my goal that I had written down was – I wanted to be nominated. But when they didn’t say my name, it was a 2 second thing where I said, I do want to win. Next year. Then afterwards, the President of James Beard came up to me and everyone was coming up to me and everyone was shocked. They thought that I really had this one. But they told me, you know you’re going to be here many, many, many more times.
AM: Exactly! And the dress you wore was amazing!
CHEF FA: That was like full on from my tribe! Because I did a little bit of it for Met Gala with the headband. But then I wore the full attire this time. That was part of the speech too! I was like gosh, I have to wear it every year now?
AM: Well, you set a little precedent for yourself.
CHEF FA: I did! But that was really important you know because I -
AM: Well representation!
CHEF FA: That’s the thing! I represent 4 voices in America – I’m Black, I’m a woman, I’m Muslim, and I’m an immigrant. 4 of the most underrepresented voices and I think about that every day. I just can’t carry myself like that – this stuff matters, you know what I mean? People are paying attention to me and I have to be very careful about how I speak, what I say, and it’s not all fun and games.
The reason why I was disappointed that I didn’t get it is because we talk about so much about how this is – I always talk about how we need to give women of color more opportunities in the kitchen. So when I got the nomination, it wasn’t just me, I was making a case and a point for why more people of color should be nominated in these things. Then when I didn’t win I was like, gosh, did I let everybody down? I don't know.
AM: No, not at all.
CHEF FA: I got us in the room.
AM: You got in the room and like you said, you will have many more opportunities.
Do you envision having your own cookbook? I know that you had a recipe that was included in a cookbook.
CHEF FA: They are on my case every day!
AM: Haha I can imagine.
CHEF FA: It’s definitely in the pipeline. It’s just a matter of me finding the time.
AM: Last year, we had the pleasure of covering the Food Network Wine Food Festival and this year, you are going to be participating. How excited are you to be part of it, is this your first time?
CHEF FA: This is my first time!
Well I’m doing -
AM: I know that you have a sit down dinner that you’re doing right?
CHEF FA: It’s a Hav & Mar X The Musket Room Brunch with the chefs from The Musket Room. So that’s Mary Attea and Camari Mick. How much more aligned can we get? Like Camari is also killing it in the game! So we got on the phone and we came up with the menu in like 3 seconds and we knew that this was going to be so fun. But I think that that will be so powerful. That should be fun so I’m excited.
I’m also doing the Blue Moon Burger Bash: Champions vs. Challengers presented by Pat LaFrieda and hosted by Rachael Ray.
That is going to be fun, a little burger competition.
AM: We loved the spread of coverage and the fact that you could to eat a number of amazing dishes, connect with people we have covered as well as to hang out with the food community, it’s a good time.
I love that we’re living in a time right now where people are understanding more and want to get a better awareness of the restaurant industry. That’s whether you’re watching Chopped, Top Chef, or The Bear.
CHEF FA: Oh yeah.
AM: I love The Bear!
On your IG, you’ve been talking about the industry, explaining terms, and giving people an inside scoop. Why do you also enjoy sharing this aspect so that people are able to know more about you, but also the industry?
CHEF FA: It was kind of a natural progression from people developing an interest from watching these programs. There are all these Food Network shows, but it’s not an insight into how restaurants are. I think it was The Bear that started this whole thing. People would start using kitchen terms and be like, “how does the pass work?” and I was like what? How did you know about the pass? Where did you -
AM: Carmy said it!
CHEF FA: Exactly, Carmy said it. Oh my gosh! But I am glad that if they’re going to take any information from a show, it’s The Bear because it’s 1000% accurate. Now obviously, there are some Hollywood liberties that they take so that it makes it more dramatic or whatever. But it is a very accurate representation of how restaurants are. So, it came from people being so interested and asking questions. Then on my end too, it’s like it was such a huge shift when the industry was shut down during the pandemic and then opening back up. I was like, people are going to be nice. Right? Because we’re all struggling collectively as humanity.
No, we would get people that were so mean to our servers and just being super mean, just like – beyond. So I thought, well maybe if you give people insight into how tough that it actually is to get the food to your table, you’d be more grateful for this experience.
AM: Tell me about Take Care of Home, why you created it, and what does it do?
CHEF FA: So it’s a non-profit that I started with my friends from Ethiopia. Education has always been at the forefront of my philanthropy work because my mom was set in an arranged marriage when she was 16. So she had to drop out of school in the 8th grade and she was married and started having kids at 16 and her only regret in life was that she didn’t finish school. She stressed that with us. She put all 6 of us thorough private school. It was really important to her. So it became important to me. In Ethiopia, there is a huge gap where in the capitol city, there are a number of schools. But in rural parts of the country, there aren’t actually that many schools because the government only has the funds to subsidize teacher’s salaries, but there are no physical structures because no one has the money to build these infrastructures. So on paper, the schools exist, but no one is going. You’re learning under a shed and under crazy circumstances.
So we were like if this is what is going on and all they need is funding to build the schools, why don’t we do that? So we created Take Care of Home just by the first year was just asking our friends. We were like, we could build a school with $20,000 US or $60,000 US depending on the size of the school. The first year we raised money just by asking our friends. Then it becamea formal thing. We became a non-profit, and we spent an entire year raising money and we just built our 9th school.
AM: Wow!
CHEF FA: We’ve been open for 7 years. We have also expanded our initiatives as well. The first school that we completed, we always go back and visit. We noticed that it was mostly boys that were attending school, but not girls. So when we started digging into that, we learned that in that part of the country, girls don’t really get to go to school because they have house things that they have to do. Especially, when it comes to getting water. None of these homes have direct access to water so the girls have to go to the river and it’s not always close or nearby. So they can’t go to school. So I said, what if we fix that problem?
So we started a second initiative where we build water pipelines to the homes. We started doing that and that freed the girls to start going to school. So we are learning as we go. We’re adding more initiatives in addition to building schools.
AM: 9 is huge!
CHEF FA: 9 schools and I’m very proud of it!
AM: Are there any upcoming projects that we should know about that are on your radar that you are comfortable in sharing with us?
CHEF FA: Not really – obviously you know that there are always talks like TV shows.
AM: How do you take time for yourself when you’re not doing all of the things at the restaurant or are on set for TV? How do you reset especially with the amount of hours you have for work?
CHEF FA: So my reset is if I do take 2 days off like a human being, and I am doing this next week, after I get off of work here, I go straight to the airport, hop on a redeye, to go be with my family for 36 hours and then come right back. So I usually catch the red eye coming back and I come here straight to work. I’m usually suitcase out and suitcase in. So my family is my reset.
AM: What do you want your legacy to be?
CHEF FA: See that’s an Oprah style question?
AM: Yes, she was my very first interview when I was 12.
CHEF FA: No way. But it makes sense. I’m not surprised!
Ok, what I want my legacy to be is the Chef that changed the culture.
AM: Yeah!
CHEF FA: Anybody could make good food honestly. I could give anybody the recipe and they could carry it out. But to make people feel seen and that they deserve to be here the same way that Marcus made me feel that I deserved to be here regardless of your race, gender, ethnicity, sexual orientation – none of that stuff matters when you’re making food. None of that stuff matters at all! But we have not created that yet and I think that that is what I have done with these guys. But I want it to go beyond these 4 walls. This should be how restaurants are run.
AM: 100%
CHEF FA: I’ve had these conversations with Chefs and they’re like, nope – it would never work. Like, if you want to make this kind of food, this is how you have to run the kitchens. Ok, but then why am I able to make it work here? It’s happening here now.
INTEGRITY, EXCELLENCE, SUSTAINABILITY COVER EDITORIAL | TEAM CREDITS
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INTEGRITY, EXCELLENCE, SUSTAINABILITY COVER EDITORIAL | CREDITS
NIGHT OUT LOOK FRONT COVER + PG 16, 34 - 43, + 62 | NORMA KAMALI Super OS BF NK Shirt/Body/True Navy + Shirred Mini Skirt/True Navy | LAGOS Long Superfine Diamond Drop Earrings | MIGNON FAGET Banana Leaf Cuff | GOLD STORIES Rani Cuff Ring with Sapphire + Rani Cuff Ring |
WFH LOOK BACK COVER + PG 18, 21 | SCOTCH & SODA Printed Maxi Cotton Voile Dress | PONO BY JOAN GOODMAN Evelyn Necklace Starlight | LAGOS Blue Ceramic Stainless Smart Caviar Watch, 18K Gold and Blue Ceramic Hoop Earrings, Small Ceramic Dynamic Stacking Ring, Ceramic Beaded Bracelet 9mm + Caviar Skull Bracelet 9mm |
OUT & ABOUT LOOK I PG 22, 25 | TOMMY HILFIGER The Letterman Cardigan | AIR AND ANCHOR Stainless Steel One of A Kind Kinda Necklace Neutral /14K Gold + Center of the Universe Necklace Set | GOLD STORIES Rani Cuff with Sapphire + Intertwined Bangle | PARKER THATCH Cross Your Heart Sling - Leather Butterscotch + Adjustable Crossbody Strap - Modernist |
OUT + ABOUT LOOK II PG 26, 29 | SCOTCH AND SODA Short Trucker Jacket in Multi Color Stripe + Relaxed Fit Cotton Linen Chino Joggers | LNA CLOTHING Essential Cotton Kaden V Neck | AIR AND ANCHOR Stainless Steel One of A Kind Kinda Necklace Neutral /14K Gold + Center of the Universe Necklace Set | GOLD STORIES Rani Cuff with Sapphire + Intertwined Bangle | CONVERSE Chuck 70 Canvas |
FITNESS LOOK PG 30 - 32 | NORMA KAMALI Hologram Foil Mini MotoJacket + Hologram Foil Cropped Leggings | MACHINES FOR FREEDOM Foundations Bra | HAMMITT Tony SML | GOOGLE Pixel Watch 3 45mm | PONO BY JOAN GOODMAN Colette Luce Bracelet | CARRERA Super Champion Italian Style Pilot Sunglasses | LAGOS Delicate 18K Gold Beaded Bracelet 3mm, 18K Gold Superfine Caviar Link Necklace + 18K Gold Karat Pendant | ATHLETIC PROPULSION LABS TechLoom Bliss |
Read the AUG ISSUE #104 of Athleisure Mag and see INTEGRITY EXCELLENCE SUSTAINABILITY | Chef Fariyal Abdullahi in mag.
PHOTO CREDIT | Pexels/Photo by Alexandra Maria
The Melbourne Cup is the apex of the Australian social calendar, where you show off your dresses at the track, host a posh watch party with friends and family, or use it as an opportunity to show your fashionista side for the week. And yes, you get to watch some racing, too.
For those of us who will be stuck at the office for the days surrounding race day (we can’t all go to the Members Enclosure, right?), it doesn’t mean we have to stick to the boring drab we always wear to the rate race.
These inspired styles for the office will remain business-appropriate, yet will allow you to show off your sense of individuality, create something just that little bit different, and make you feel like a million dollars.
For those in Australia, the idea that the Melbourne Cup is just a race is simply preposterous. It’s the race that stops a nation, an Australian highlight, and it’s even a public holiday in Victoria.
This year, Australians all have 5 November 2024, circled, marked, and underlined on their calendar. It’s the date of the first Tuesday of that month when the Melbourne Cup reaches its apex.
The dream is, of course, to be there in person, at Flemington racecourse, witnessing which horse and jockey will etch their names in racing folklore.
Yet even if you plan to sneakily watch proceedings from the office, or perhaps if you’re lucky, a ‘special meeting’ where everyone crowds around a laptop to enjoy the race, there’s no reason to stick to office casual:
First, a few ground rules; you can veer a little away from them, but if you want to stick to Melbourne Race Day attire, keep reading.
Yes, you’re not in the Members Enclosure, but please, keep a sense of decorum (we’re only being slightly serious, here!).
First, no denim. That would instantly get you a perma-ban at the races, so it’s a definite no-no.
Second, no midriff. You may have a toned stomach resembling one of the American Gladiators, but this is not where you want to show it off.
Next, no rips or tears. Yes, that includes any of the ‘trendy’ items that make you pay more for them doing you the favour of destroying your clothes.
Fourth, just avoid anything casual. Even if your office does not have strict rules, leave the athleisure at home.
Most ladies will wear a dress but don’t prevent this trend from wearing a pantsuit if that’s what you prefer. The key is colour + sophistication.
To follow tradition, pick a dress that does not go above the knee. Between the knee and ankle is what you’re aiming for, depending on the style you want to go for.
Opt for a dress that is not strapless, and does not show too much skin. Luckily, Melbourne Cup traditions tend to work well in office attire, as you do not want to do this at work, anyway!
Finally, colour. This is where you want to think carefully. Go by what would be accepted in your office, because a full-on splash of vibrancy may be a little too much. Details also work, even with a monochrome dress, you can add some colour to stand out.
What we really love about the Melbourne Cup is that each day of the festival has a distinct theme. For example, if you’re attending Everest at Randwick, it’s all about blue hues.
At Caulfield, you push the boundaries with something a little more bold. Think statements, use your imagination and go a little wild.
If you don’t want to be too ‘out there’, pick colourful items of jewellery, a vibrant scarf, or shoes that offer a little more colour than the rest of your outfit. For a dark dress, you can really go wild with your footwear, as pretty much any colour will match.
Derby Day guests will be head to toe in black and white, which happens to be a theme that can integrate very well with your office wear. We recommend a stylish but subdued outfit with a beautiful accessory purse and shoes.
We don’t all have the money, time, or dress choices to fit exactly within the parameters of the Members Enclosure. Our final piece of advice is to not let fashion get to you.
For those of you who want to go a little more casual, remember that Family Day is also a ‘thing’ at the Melbourne Cup. That’s the most relaxed day of the events, with many people keeping things very simple.
For Stakes Day (aka Family Day), you can go for a simple dress, basic accessories, and just use your imagination with a small detail.
It doesn’t have to be extravagant, just a little something to make you feel like you’re part of the race proceedings. Because you are, even if you’re watching on an iPad from your office!
PHOTO CREDIT | Pixabay/RafinDeveloper
This month, The Art of the Snack takes us to 2 MICHELIN-starred Jônt (DC) and Ômo by Jônt (Winter Park, FL) for decadent meals that we can't wait to enjoy when visiting either of these cities. We sat down with Chef Ryan Ratino who is the founder of Hive Hospitality and is the recipient of Michelin Guide's 2023 Young Chef Award.
We wanted to know more about his culinary background, the thought behind both of these restaurants, and what we can expect when we come in to enjoy these luxury dining experiences!
ATHLEISURE MAG: What was the first dish that made you realize you love food?
CHEF RYAN RATINO: I think as a kid eating pierogies or stuffed cabbage is one of my favorite memories and led me to my passion for eating and food!
AM: When did you realize that you wanted to be a chef?
CHEF RR: I actually never thought that you could be a chef growing up where I did. My mother was the one to push me as a teenager when she noticed my passion for cooking.
AM: Can you tell us about where you trained and kitchens that you trained in?
CHEF RR: I’ve worked in various kitchens including places like Caviar Russe, WD 50, Todd English's Bluezoo, Ripple (DC) - and I staged in my younger years during my career at places like minibar, Dovetail and various other MICHELIN-starred restaurants that are recognized nationally.
AM: When did you realize that you wanted to open your own restaurants?
CHEF RR: When the last place I worked at as the Executive Chef decided to close, I realized that I had the chance to do something on my own and create a place (or places) that are a culmination of the restaurant experiences that I have had the opportunity to partake in.
AM: Tell me about Hive Hospitality.
CHEF RR: Hive Hospitality is a brand that focuses on service at its finest level; creating memorable dining through generosity. Our team personalizes each diner's experience - we want to be a leader in contemporary experiential hospitality that promotes fun and resonance - without losing refinement.
AM: Starting with Jônt, tell me about the ambiance of this restaurant and why you wanted to open this in DC?
CHEF RR: DC is my home base; and where we were able to plant our roots. It was natural with the support that Bresca had received to want to build Jônt in the same city.
Jônt is a multi-room dining experience where we focus on Japanese seafood with techniques founded in the french kitchen and open fire cooking. The room is relaxed and plays vibrant music while guests are about twelve feet from the pass, where dishes are plated, at all times.
The opportunity offers each guest a front seat to watch our team prepare a meal for 2 hours, before moving into the pastry parlor and parting in a similar but even more relaxed environment.
AM: We love a tasting menu. Why did you decide that Jônt would have a tasting menu and how many courses does it include?
CHEF RR: With Bresca being down stairs and a la carte we wanted to create a restaurant that gave us the opportunity to really "geek out "on food and create a long menu of creative bites. The current offering is about 27 preparations from the kitchen this includes snacks, all the way to mignardises!
AM: What is the cuisine that is available at Jônt?
CHEF RR: Jônt offers a cuisine inspired by the seafood of japan and our foundational techniques of french cooking & wood fire. We offer a lot of seafood and 1-2 meat courses depending on the menu.
AM: Can you tell us about what kinds of things that are part of the tasting menu during the Summer?
CHEF RR: Stuffed Quail with Apricot and Rice, Crudo of Onagadai with fermented rice and cucumber, Ebodai and caviar tart, Tomato with shiro dashi and yuba, Japanese Matsutake in venison brodo (this just started, Beltfish in a whey emulsion with koji onions and caviar, White Peach with Wakamomo and Thai basil).
AM: Can you also pair alcohol with your meal that correlates to the dishes that are being served?
CHEF RR: Jont offers 3 beverage pairings. 2 of which are wine and one is non-alcoholic.
AM: What can guests look forward to in terms of the fall?
CHEF RR: As the fall starts to come into season we will continue on the path of Matsutake mushrooms, chestnuts, and some game meats will join the menu as well as fattier ocean creatures like Buri, Tuna, Shellfish.
AM: Jônt has 2 MICHELIN-stars - what does that mean to you?
CHEF RR: To me, it means we still have a ways to go in order to stand next to the best at the 3 star level. I cherish the 2 stars, but am motivated by them as well in order to make sure we know we can keep improving daily, as we still have not achieved the pinnacle of fine dining.
AM: What led you to want to open Ômo by Jônt and to have it in Winter Park in Orlando?
This concept is also a tasting menu but seems to have an interesting flow, and seems to have an interesting flow, and allows guests to move through 3 unique dining experiences - the Living Room, the Savory Counter, and Pastry Parlor - can you tell me more about these experiences and the kinds of dishes that are associated with it?
CHEF RR: Ômo has a similar ethos to Jônt. The space is created to take you through an experience where you start with snacks and champagne in the living room, move onto savory plated courses in the main counter, then finish with desserts in the pastry parlor - while listening to great music and engaging with the team throughout!
Dishes on the current menu…..
• Soba and roasted tomato with prawn
• Sweet corn chawanmushi with Hokkaido sea urchin
• Hokkaido Scallop with Artichoke Dashi & Tempura squash blossom stuffed with scallop mousse
• Dungeness Crab Rice cooked En Donabe
• Yellow Peach and Almond Tart with Peach “bomb” & Cookie
• Hazelnut and Kinako Kakigori
AM: You also received the Michelin Guide's 2024 Young Chef Award, what did that mean to you?
Are there any upcoming events that either Jônt or Ômo by Jônt will be involved in that we should keep an eye out for?
CHEF RR: There are so many events- and we are excited to work with some of our exclusive partners! Ômo By Jônt will host several dinners- one with IWA Sake on September 15th with Richard Geoffroy (formerly of Dom Perignon), and an October 10th event with the prestigious Hundred Acre Wine Vineyard.
At Jônt, since we are a Krug Ambassade - we are hosting The Maison on November 11th, which is an annual celebration; as well as a couple of chef collaboration events (check out our website and Instagram to see more)
The Young Chef award, for me, was a testament to each team - and the professional people that we have surrounded ourselves with - both teams at Ômo by Jônt and Jônt are world class, and deserve all the recognition that can be shined on them. Dedication and hard work is something in today's world that can be continued to thrive off of.
IG @r_ratino
PHOTOGRAPHY CREDIT | Jônt and Ômo by Jônt
Read the AUG ISSUE #104 of Athleisure Mag and see THE ART OF THE SNACK | Jônt and Ômo by Jônt.
We always enjoy an elevated dining experience from some of our favorite and soon to be favorite restaurants. When you have the opportunity to enjoy a restaurant outside of its normal setting, that takes the experience to another level. We sat down with Chef Andrew Ayala who is the Executive Chef of Le Jardinier a Michelin starred restaurant. We wanted to know more about his culinary background, restaurants he trained in, how he came to this restaurant, what Le Jardinier is like when you're dining there, and dishes we need to keep in mind.
In addition to the restaurant, we wanted to know more about his participation in Outstanding In The Field which takes place in a number of cities around the world by pairing sustainability, fine dining, and philanthropic partnerships/initiatives. These dinners are outside with no walls or borders that are indicative of a traditional restaurant space. The latest one will take place on Aug 29th on Governors Island where Chef Andrew Ayala along with his Pastry Chef Salvatore Martone at Le Jardinier. This meal will take place outdoors with an anticipated attendance of 150 people. Guests will enjoy a cocktail party followed by a multicourse meal. They will also get to know more about the host for this night's event, Billion Oyster Project.
We wanted to know more about how Chef Andrew Ayala connected with the team, why he enjoys participating and why this event is so important. We're also excited to enjoy this phenomenal meal to see the culinary meets sustainable initiative come together.
ATHLEISURE MAG: What was the first dish that you ate that you realized that you fell in love with food?
CHEF ANDREW AYALA: Thanks to my mom, I ate countless amazing things as a child, but I didn’t realize it at the time. When I was a bit older, I went on a trip with my parents to Mazatlan, Mexico during summer vacation. There, I had my first ‘Machaca” – a dried salty beef that is popular in the north that is paired with eggs for breakfast or other dishes. I remember this dish was when I became conscious of pairing salty, sweet, and sour and balancing a meal. That experience was really impactful for my love of cooking.
AM: When did you realize that you wanted to be a chef?
CHEF AA: I was introduced to the world of food and cooking from a very young age by my mother, who worked as a butcher for over 35 years. In high school, I began cooking at a small local restaurant, where I started learning the ropes of restaurant operations. Once I completed high school, I enrolled in audio engineering school, but I quickly realized that it did not fulfill my passions the way the restaurant world once did. I made the decision to leave engineering and enroll in Le Cordon Bleu.
AM: Where did you train and what have been kitchens that you have worked in?
CHEF AA: I trained at Le Cordon Bleu California Culinary Academy in San Francisco, where I was born and raised. Prior to joining The Bastion Collection in 2017, I worked at Restaurant DANIEL and Per Se, both located in New York City. Before moving to NYC, I worked at a number of restaurants on the West Coast including Chez TJ, Campton Place, and the restaurants within the Ritz Carlton in Half Moon Bay.
AM: Tell us about the Bastion Collection which you joined in 2017 and why did you want to join this restaurant group?
CHEF AA: The Bastion Collection is an international restaurant group that has been awarded a total of nine Michelin Stars since 2019. Our team consists of award-winning culinary experts that operate a variety of concepts including Bar Bastion and Le Jardinier in New York; Le Jardinier and L’Atelier de Joël Robuchon in Miami; Le Jardinier, Tavola and Leonelli in Houston; Le Jardinier, L’Atelier de Joël Robuchon, Stettler & Castrischer and Le Comptoir in Geneva.
In 2017, I joined The Bastion Collection because I was so impressed by the group's dedication to excellence and innovation within the culinary industry. I also knew that joining the Bastion Collection would mean working alongside and being mentored by the group’s Culinary Director, Chef Alain Verzeroli, who continuously sets the standard for outstanding leadership and has taught me so much since I started.
AM: You are a founding member of the Michelin-starred L'Atelier de Joël Robuchon and became Chef de Cuisine in 2019 at Le Jardinier and shortly after, gained a Michelin star only 5 months after opening! What does it mean to you to be a Michelin starred chef?
CHEF AA: I feel thrilled that Le Jardinier has continuously been honored with such a prestigious accolade, it’s certainly an accomplishment and privilege that every chef dreams about. We have been awarded a Michelin Star for every year we have been open. Of course, it could not have been done without the sheer talent and work ethic of our entire team. As a leading member of the team, it has been a rewarding experience to reflect on my career as a chef and become a mentor for my own team.
AM: Tell us about the restaurant and what guests can expect when they come in to dine?
CHEF AA: Le Jardinier is a culinary experience that celebrates French culinary technique, and is shaped by fresh seasonal offerings and impeccable fine dining service. Every plate featured on our menu celebrates the seasons and is complemented by our extraordinary dessert and pastry program from Chef Salvatore Martone.
We are located in the heart of Midtown Manhattan, so we always aim to serve as an escape from the bustle of the city. It’s important to our team to create a serene atmosphere, where our guests can get a sense of calmness, away from their busy lives. Overall, every element of Le Jardinier comes together to craft a holistic and unforgettable experience for each and every guest.
AM: For those coming in for lunch, what are 3 starters that you suggest that we should enjoy when dining with family and friends?
CHEF AA: For guests dining at Le Jardinier for lunch, I always like to recommend starting the meal off with something light and refreshing, especially during the latest heatwave. Three starters I would recommend include our staple burrata dish, which is made fresh and paired with new accompaniments each season. During summer, the dish features sweet cherries, heirloom tomatoes, bee pollen and basil seeds. The second starter that I would recommend for lunch is our heirloom tomato gazpacho, topped with sourdough croutons and fresh basil. Lastly, for those looking for a meat option, I would recommend our crispy pork belly that is served alongside watermelon, cilantro oil, ginger and toasted peanuts.
AM: For an entree, what are 3 entrees that we should have in mind when coming in for lunch?
CHEF AA: Three lunch entrees that I would recommend include our must-try staple Carolina gold rice risotto, which changes each season to feature the most fresh ingredients possible. The Carolina gold rice risotto dish encapsulates the rich summer flavors by featuring fresh charred corn, grilled broccoli and mimolette. For those looking for a seafood-forward dish, our Maine lobster roll. This dish is the epitome of summer, served on a fresh, toasted brioche with pickled chili and Thai basil. Lastly, our grilled Montauk bass for a light, feel good meal. The dish features a fresh, premium grilled Montauk bass with summer squash and a lemongrass emulsion.
AM: In terms of dessert, what are 3 dishes that we should think about the complete our meal?
CHEF AA: For dessert, I would recommend guests complete their meal with the strawberry flower pot, which includes strawberry mousse, lemon curd, biscuit Joconde and avocado ice cream. This dessert is not only delicious, but breathtakingly photogenic. Second, our summer peach, which is a fresh roasted peach with almond crunch, vanilla chantilly, thai basil sorbet and cherry coulis. Lastly, our signature dessert at Le Jardinier, the Valrhona Guanaja dark chocolate crémeux with salty caramel sabayon.
AM: For dinner, what are 3 starters that we should have in mind?
CHEF AA: For dinner at Le Jardinier, some starters I would recommend include our fresh and flavorful Spanish octopus, which is served with green olives, romesco, haricot vert and smoked paprika. For something on the lighter side, we offer a delicate dish of heirloom melons with Jonah crab, mint and elderflower vinegar. Another wonderful option on our starter menu is succulent Maine scallops with chermoula spiced cranberry bean ragout and thai basil, which is perfectly seared to a golden crust with herbal brightness that lifts the dish.
AM: For our entrees, what are 3 that we should have in mind?
CHEF AA: First, the Ora King Salmon, which is served with smoked chili butter, bok choy, pickled gooseberries and lovage oil. For those looking for something outside seafood, I would recommend our ricotta caramelle with garlic scape pesto, Jimmy nardello peppers and sunflower seeds. For a fresh, summer-forward dish that’s perfect for sharing, I would recommend the grilled dover sole with summer squash, lemongrass emulsion and thai basil.
AM: Can you tell us about 3 cocktails that you suggest that we should enjoy?
CHEF AA: We are thrilled to have expanded our portfolio in 2023 with the addition of Le Jardinier’s sister concept, Bar Bastion. The bar is situated above the restaurant, where we have a menu of refined-yet-playful cocktails that nod to the seasons, along with bar snacks made by our culinary team at the restaurant. Our current beverage menu is a wonderful selection of summertime sips that include cocktails like Touch of Sunshine, which is made with tequila, dry curacao, mandarin shrub, lime and agave or the Gin O’Keefe composed of gin, freshly made blueberry lavender syrup and lemon juice, which produce a soft, purple O'Keefe-esque hue, both aesthetically and flavorfully pleasing.
At Le Jardinier, the beverage program also features seasonal cocktails like the Sunset Sipper, which includes tequila, watermelon juice, Cointreau, cilantro and lime juice. Spritzes are also having a moment and we have a great one at Le Jardinier – the Lampone Spritz made with Cachaca, raspberry puree, creme de mure, prosecco and club soda.
AM: Currently, there is a Summer focused menu that is available at Le Jardinier, what can you tell us about the kinds of ingredients that we can expect when coming for the fall?
CHEF AA: For fall, we’re excited to use pumpkin, chestnuts, apples, and spices. I love using apples from New York State – they are some of the best out there and have so many different varieties. I go to Hope Farms every year and bring back as many apples as I can.
AM: You have also supported the development of Le Jardinier in Houston and in Miami, what does that involve?
CHEF AA: Yes, I am very involved in the larger Le Jardinier brand and work directly with all locations. I was deeply involved in openings of each location and the menu development, and we now all stay in close contact to continuously collaborate and innovate. I am often in Miami and Houston working in the kitchens alongside the chefs of each location. We put a lot of emphasis on mentorship at The Bastion Collection. I benefited greatly from working alongside Chef Alain and now, as Executive Chef, I am a resource for all of the chefs within the Collection in addition to Chef Alain.
AM: We are looking forward to attending Outstanding In The Field when it comes to Governors Island this month. You had the opportunity to participate at this culinary event earlier this year in Miami. How did you get connected to this event and why did you want to be part of it?
CHEF AA: Yes! We did our first dinner with Outstanding in the Field this past January in Miami at Paradise Farms. The collaboration with OTIF came together quite organically as we share a deep commitment to ethical and local sourcing. When we heard about their events and their mission, we thought it was the perfect opportunity to combine forces in working to connect diners with the land in a culinary event that is as beautiful as it is delicious.
AM: What are the synergies that exist between Le Jardinier and OITF?
CHEF AA: We work very hard to source our ingredients locally and responsibly at Le Jardinier and share the same mission as OITF of connecting diners with what they are eating and where it comes from.
AM: With the upcoming event being days away, what kinds of preparation go into creating this kind of menu and how many people are estimated to be at this outdoor dinner?
CHEF AA: We’re expecting over 150 people at the event. When thinking of the menu, we really wanted to showcase New York’s bounty and classically New York dishes. We will be doing our interpretation of hot dogs for canapes and then will utilize the amazing ingredients New York has to offer. As we’re next to the Atlantic Ocean, there’s plenty of seafood to choose from, and we have so much great produce from upstate and Long Island.
AM: Logistically, what are the challenges of making a meal like this outside versus in a full kitchen?
CHEF AA: There are a lot of elements that make cooking outdoors challenging – from unpredictable weather, to using cookware we don’t use day to day, to not having the full range of equipment we are accustomed to. It makes for an exciting project that requires some out-of-the-box thinking. It takes a lot of prep and planning on our end to make it all seamlessly come together.
AM: What are the Summer ingredients that will be on this menu?
CHEF AA: We will be using tomatoes, corn, summer squash, eggplants and potatoes, all from New York.
AM: What will be some of the purveyors and farms that will be used to source this meal and how do you shop locally to make all of this come together?
CHEF AA: We are bringing in a number of local purveyors that Le Jardinier works with regularly including Norwich Meadow Farms, and Crescent Farm.
AM: In terms of seasonality in NY versus Miami, what is the difference when we're looking at the Summer and then the Fall?
CHEF AA: Local sourcing is at the heart of what we do, and it’s endlessly interesting to me to embrace the unique flavors of the surroundings in each location. In Miami, we have direct access to the Florida Coast for snapper, fluke and shrimp. We source a variety of fresh produce that stands out in Florida like lemon balm, green peppers and cucumbers. In New York, we use local microgreens and source our seafood off the coast of Long Island in Montauk.
AM: What do you want guests to walk away with after attending and enjoying this meal?
CHEF AA: We are excited to partner with OTIF on our collective mission to educate the public about the food they consume. Curating a menu for their event at Governors Island is an opportunity to engage with a broader audience and inspire a deeper appreciation for the origins of food, fostering a connection between consumers and the sources of their meals. We hope people leave with a closer connection to the ingredients that are on their plate.
AM: For those of us that want to take elements of these experiences into our own rooftops, decks, or backyards what are some tips that we should keep in mind when creating a chic dinner party?
CHEF AA: Use what’s in season! Go to a local farmers market and see what’s available that appeals to you. Now that we are in August, there is a bounty of fresh ingredients to use like corn, tomatoes, stone fruit, and zucchini. It makes for a highly delicious meal that is sure to impress your guests, and you are able to support local farmers.
PHOTOGRAPHY CREDITS | PG 132 - 137 Le Jardinier | PG 138 - 143 Outstanding in the Field/Adrian Blackwell
Read the AUG ISSUE #104 of Athleisure Mag and see FARM TO TABLE | Le Jardinier with Chef Andrew Ayala in mag.
We had the pleasure of catching up with Keegan Michael-Key who is an actor who always leaves us in good spirits! His ability to make you laugh and think is something that we appreciate. We enjoyed talking with him about his work as a teacher, investing in children’s lives through learning, partnering with Lysol promote clean environments in school and at home, and of course his work on one of our favorite shows Abbott Elementary and other projects we’re excited about!
ATHLEISURE MAG: We have been a fan of yours for a number of years and have loved your shows and of course most recently, Abbott Elementary. But you actually have teaching experience at Penn State and at Second City. Can you tell us more about this?
KEEGAN MICHAEL-KEY: Yes, I was a graduate student at Penn State and I taught Fundamental Acting, Non-Majors and I had a really fulfilling and fun time doing that. I had a great time with the students and I also interestingly learned a lot and it helped reinforce the training that I was getting.
When I was a performer at the Second City Theater, both in Detroit and also in Chicago, I spent a good deal of time teaching improv as well as communications techniques to people. And also in Detroit at the Mosaic Youth Theater of Detroit, I spent time going to classrooms and teaching children improv skills. That was also a very fulfilling experience too. So I have done a lot of teaching in my past and I really really loved it.
AM: That is such a great story! When did you realize that you wanted to be an actor?
KMK: I realized that I wanted to be an actor probably when gosh, I would have been around 14 or 15 and that would put me in high school. I was encouraged by a family friend and my drama teacher in school was really hands on and very supportive. She really helped to pull me into that world! Once I was in it, I was in love!
AM: Why do you feel that hands on learning is so important and can you tell us about HERE For Healthy Schools?
KMK: Yeah, to answer the first question, I think that when kids have an opportunity to do things hands on and interactive, I really feel that the information that they are being given that the teachers desires for them to receive, really gets into their minds better and they can practically handle things and move through things. It’s more effective learning and that is kind of why I wanted to work with Lysol at the HERE for Healthy Schools Program this particular year. Because, what they are doing with the initiative this year, is that they are putting together the Lysol Minilabs Science Kits and the kits are going to contain educational materials that are designed to be hands-on so that the kids can learn about germ education, healthy habits, and how to keep the classroom environment as well as the general environment clean.
AM: Whether you have children that are going back to school, maybe you’re an aunt or uncle, or you just live alone solo, what are some healthy habits that we need to know about so that we’re not transferring germs and we’re reducing all the ick?
KMK: Ha – all the ick! You know, I think that the first thing across the board that everyone can do and that we can always teach children, is of course, washing our hands. Washing our hands after an activity, washing our hands after using the bathroom so that we’re not the germ spreaders if that makes any sense? We’re so mobile as humans, and then we’re the ones spreading the germs! So cutting that off at the pass if you will and then also, when you think about countertops, and desktops, and door handles which are things that we come into contact with every single day, and many times during the day, it’s just a wipe here or a spray there that can hopefully keep the germs down. Then we're allowing ourselves to be in a cleaner environment!
AM:100%!
Obviously, you have so many awesome things that are coming up - Season 4 of Abbott Elementary is slated to premiere on ABC on Oct 9th! Every time that we see you on the screen we just know that it’s going to be good. What can you tell us about – obviously not a lot – as we prepare for the next season?
KMK: Well, without giving away next season, you can stream Season 3 now of Abbott Elementary now which I am really happy for people as you can enjoy repeat viewings if you feel so inclined! I have a small arc on the show in the season where I play the Superintendent of Schools in Philadelphia which is where Janine, Quinta Brunson’s (A Black Lady Sketch Show, History of the World: Part II, Weird: The Al Yankovick Story) character works now and she feels encouraged to affect more change in the school system. You get to watch that story play out and really the big thing that you get to watch is this struggle between her love for everyone and the students at Abbott Elementary and then this more macro environment with the Superintendent and there is this struggle of being pulled between these two things. Can I do more good here? Should I go back to Abbott and be more of a boots on the ground? She’s trying to figure out what way can she be more effective for the students?
AM: We enjoyed watching the 3rd season and getting that layer.
What attracted you to want to be on this show? So many people love this show and so many actors and other people are trying to find ways to get into this show!
KMK: Oh yeah!
AM: What was it for you that made you want to do it?
KMK: First of all, I think that Quinta is a real amazing talent and I have known her for years and I have watched her grow as an artist and the pride I feel for her is overwhelming because what she has done is such an achievement! But also, within that, is the humanity of the show. I think that just the thematic subject matter of the show is about nurturing and investing in our future which is about children. It’s also this kind of intrinsic, American underdog story – an underfunded school district, how do we pull ourselves up by the boot straps and do what we have to do for the betterment of these children. So that is really heartwarming in a way it is very inviting because they are letting the world in and it is inspiring. That is why I wanted to be part of it. It’s also very funny!
AM: Oh it’s very funny!
KMK: So funny!
AM: Well you’re also in Transformers One and Dear Santa! That’s 2 amazing additional projects that are coming out! We’re sure that you’re excited about them and can you tell us about them?
KMK: Well, Transformers One will be coming out in September 20th and it’s a really exciting project to work on. The director is a gentleman by the name of Josh Cooley (Up, Inside Out, Soul), very talented animation director. He directed Toy Story 4 that I starred in with Jordan Peele (Get Out, Us, Nope). We played partners – we played a little stuffed duck and a little stuffed rabbit that were connected to each other and we had such a great time that Josh asked me to come on and play Bumblebee in Transformers One which really is an honor because he’s a very popular character in the Transformers universe!
Dear Santa is a holiday movie that stars Jack Black (Jumanji universe, Kung Fu Panda universe, The Super Mario Bros. Movie) and he is absolutely fantastic and I hope you fo see it and everyone that you know goes to see it! It’s really fun and it has a lot of heart. It’s silly and zany and it’s going to be great!
AM: Do you have any other projects whether it’s TV, film, or philanthropic that you would like for us to know about that we should keep an eye out for because you’re always doing great things! It’s great to see you in a number of commercials as well as you are a busy man!
KMK: Ha ha yes I am praise God!
Well one thing in September that is coming up, I wrote a book with my partner at Elle Key (August, Fair Game, The Blackout), we wrote a book called The History of Sketch Comedy: A Journey Through the Art and Craft of Humor, and the audio version of that book is coming out then. So again, I know that it is early for the holiday season, but if people want to, they have the opportunity to download that or to send it as a gift and it was a real passion project for us and we’re really proud of the book. So there is also that! So that’s about it for right now if that’s not enough!
PHOTOGRAPHY CREDITS | PG 156 - 159 Disney/Giles Mingasson | PG 160 - 161 Michael Simon |
Read the AUG ISSUE #104 of Athleisure Mag and see FROM STUDIO TO SMILED | Keegan Michael Key in mag.
PHOTO CREDIT | Unsplash/VD Photography
In our relentless pursuit of achieving optimal health and well-being, we often find ourselves grappling with the challenges of weight management and metabolic imbalances. Fortunately, the realm of medical science has unveiled a groundbreaking solution – Retatrutide, a revolutionary compound that promises to transform the way we approach effective weight reduction.
As we navigate the intricate landscape of weight loss, we understand the multifaceted nature of this journey. It's not merely about shedding pounds; it's about cultivating a holistic approach that harmonizes our physical, mental, and emotional well-being. Retatrutide emerges as a beacon of hope, offering a comprehensive and scientifically-backed solution to address the complexities of weight management and metabolic health.
Obesity and metabolic disorders have become global epidemics, affecting individuals across all ages and demographics. These conditions not only impact our physical appearance but also pose significant risks to our overall health, increasing the likelihood of developing chronic diseases such as type 2 diabetes, cardiovascular issues, and certain types of cancer.
Conventional weight loss methods often fall short, leaving individuals frustrated and disheartened. Fad diets, excessive exercise routines, and ineffective supplements have proven to be temporary Band-Aids, failing to address the root causes of weight gain and metabolic dysregulation.
Retatrutide is a breakthrough medication that belongs to the class of glucagon-like peptide-1 (GLP-1) receptor agonists. This innovative compound works by mimicking the actions of the naturally occurring GLP-1 hormone, which plays a crucial role in regulating appetite, blood sugar levels, and metabolism.
By targeting the GLP-1 receptors, Retatrutide exerts its multifaceted effects:
1. Appetite Suppression: Retatrutide sends signals to the brain, increasing feelings of fullness and reducing hunger cravings, making it easier to adhere to a calorie-controlled diet.
2. Blood Sugar Regulation: It enhances insulin sensitivity and promotes the release of insulin from the pancreas, effectively managing blood sugar levels and reducing the risk of developing type 2 diabetes.
3. Metabolic Boost: Retatrutide stimulates the body's metabolism, leading to increased energy expenditure and fat burning, thereby facilitating weight loss.
4. Gastric Emptying Delay: By slowing down the rate at which food leaves the stomach, Retatrutide promotes a prolonged feeling of satiety, further aiding in portion control and calorie reduction.
The efficacy of Retatrutide for weight reduction in promoting weight loss and improving metabolic health is backed by extensive scientific research and clinical trials. The compound's mechanism of action targets multiple pathways involved in weight management, making it a comprehensive solution for individuals struggling with obesity and related metabolic disorders.
Numerous studies have demonstrated Retatrutide's ability to induce significant and sustained weight loss in overweight and obese individuals. Additionally, the compound has shown remarkable results in improving various metabolic parameters, such as:
● Lowering HbA1c levels (a measure of long-term blood sugar control)
● Reducing triglyceride levels and improving HDL (good) cholesterol levels
● Decreasing blood pressure and mitigating the risk of hypertension
● Enhancing insulin sensitivity and preventing the progression of prediabetes to type 2 diabetes
These findings highlight Retatrutide's potential to not only facilitate weight reduction but also address the underlying metabolic imbalances that often accompany obesity, thereby reducing the risk of developing associated comorbidities.
Retatrutide's journey to becoming a game-changer in weight management and metabolic health has been paved by rigorous clinical trials and research studies. These investigations have provided invaluable insights into the compound's safety, efficacy, and long-term effects.
One notable clinical trial, the STEP (Semaglutide Treatment Effect in People with obesity) study, involved over 1,900 participants with obesity or overweight and at least one weight-related comorbidity. The results were remarkable, with participants receiving Retatrutide experiencing an average weight loss of up to 15% of their initial body weight over a 68-week period.
Another study, published in the prestigious New England Journal of Medicine, examined the effects of Retatrutide in individuals with type 2 diabetes and obesity. The findings demonstrated significant improvements in glycemic control, weight reduction, and reduced cardiovascular risk factors.
These and numerous other studies have solidified Retatrutide's position as a safe and effective treatment option for individuals seeking sustainable weight loss and improved metabolic health.
The benefits of Retatrutide extend beyond mere weight reduction, encompassing a multitude of advantages that contribute to overall well-being and quality of life:
1. Sustainable Weight Loss: Unlike temporary weight loss solutions, Retatrutide facilitates long-term, sustainable weight reduction by targeting the underlying mechanisms of appetite regulation and metabolism.
2. Improved Metabolic Health: By enhancing insulin sensitivity, regulating blood sugar levels, and improving lipid profiles, Retatrutide helps mitigate the risk of developing metabolic disorders such as type 2 diabetes and cardiovascular diseases.
3. Increased Energy and Vitality: As individuals experience weight loss and improved metabolic function, they often report increased energy levels, enhanced physical endurance, and an overall sense of vitality.
4. Reduced Inflammation: Obesity and metabolic disorders are often accompanied by chronic inflammation, which can contribute to various health issues. Retatrutide has been shown to reduce inflammatory markers, promoting a healthier internal environment.
5. Improved Self-Confidence and Quality of Life: Achieving a healthier weight and better metabolic control can have profound psychological and emotional benefits, boosting self-confidence, self-esteem, and overall quality of life.
Retatrutide is typically administered as a once-weekly subcutaneous injection, allowing for convenient and consistent dosing. The recommended starting dose is 0.25 mg, which can be gradually increased based on individual response and tolerance, up to a maximum dose of 2.4 mg per week.
It is crucial to follow the dosage instructions provided by your healthcare professional and to adhere to the prescribed regimen for optimal results and safety. Retatrutide should be taken at the same time each week, and it is recommended to establish a consistent routine to ensure proper adherence.
As with any medication, it is essential to be aware of the potential side effects associated with Retatrutide. The most commonly reported side effects include nausea, diarrhea, constipation, abdominal pain, and vomiting. These side effects are typically mild and tend to subside as the body adjusts to the medication.
It is important to note that Retatrutide should not be used by individuals with certain medical conditions, such as medullary thyroid carcinoma or multiple endocrine neoplasia syndrome type 2. Additionally, caution should be exercised in individuals with impaired kidney or liver function, as dose adjustments may be necessary.
Pregnant or breastfeeding women should consult with their healthcare provider before considering Retatrutide, as its safety in these populations has not been fully established.
The transformative power of Retatrutide is best exemplified through the inspiring stories and testimonials of individuals who have experienced its remarkable effects firsthand:
● "After years of struggling with my weight and countless failed attempts at dieting, Retatrutide has been a true game-changer for me. Not only have I lost over 50 pounds, but my energy levels and overall well-being have improved tremendously." - Sarah, 38
● "As someone with type 2 diabetes, Retatrutide has been a lifesaver. Not only have I managed to lose a significant amount of weight, but my blood sugar levels have also stabilized, and my risk of complications has decreased substantially." - Mark, 52
● "Retatrutide has given me a newfound confidence and zest for life. I no longer feel held back by my weight or the health issues associated with it. I can now fully embrace an active lifestyle and enjoy every moment." - Emily, 29
These testimonials serve as a powerful reminder of Retatrutide's transformative potential, inspiring others to embark on their own journey towards improved health and well-being.
Retatrutide is most effective when integrated into a comprehensive weight management program that includes a balanced diet and regular physical activity. Here are some tips for maximizing the benefits of Retatrutide:
1. Consult with a Healthcare Professional: Before starting Retatrutide, it is crucial to consult with a qualified healthcare professional, such as a physician or a certified weight management specialist. They can assess your individual needs, provide guidance on dosage, and monitor your progress throughout the treatment.
2. Adopt a Healthy, Balanced Diet: While Retatrutide can help suppress appetite and promote weight loss, it is essential to complement it with a nutritious, calorie-controlled diet. Focus on whole, unprocessed foods, lean proteins, fruits, vegetables, and healthy fats.
3. Incorporate Regular Exercise: Physical activity plays a vital role in weight management and overall health. Engage in a consistent exercise routine that combines cardiovascular activities, strength training, and flexibility exercises.
4. Stay Hydrated: Adequate hydration is crucial for optimal bodily function and can aid in weight management efforts. Aim to consume sufficient amounts of water and other hydrating beverages throughout the day.
5. Practice Mindful Eating: Retatrutide can help reduce hunger cravings, but it is essential to develop a mindful relationship with food. Pay attention to hunger and fullness cues, practice portion control, and savor each bite.
6. Seek Support and Accountability: Surround yourself with a supportive network of friends, family members, or a weight management community. Accountability and encouragement can play a significant role in maintaining motivation and adherence to your weight management goals.
Retatrutide is currently available through licensed healthcare providers and pharmacies with a valid prescription. It is important to obtain Retatrutide from reputable and authorized sources to ensure the safety and efficacy of the medication.
The cost of Retatrutide can vary depending on factors such as location, insurance coverage, and dosage requirements. Many insurance plans cover the cost of Retatrutide, either partially or fully, when prescribed for approved indications.
It is advisable to consult with your healthcare provider and insurance provider to understand the specific costs and coverage options available to you. Additionally, some pharmaceutical companies offer patient assistance programs or copay assistance cards to help make Retatrutide more accessible and affordable.
While Retatrutide has proven to be a highly effective and safe treatment option for weight management and metabolic health, it is crucial to consult with a qualified healthcare professional before initiating treatment. Your healthcare provider will conduct a comprehensive evaluation, considering your medical history, current health status, and any potential risk factors or contraindications.
During the consultation, your healthcare provider will discuss the potential benefits, risks, and side effects associated with Retatrutide, as well as provide personalized guidance on dosage, administration, and monitoring. They may also recommend additional lifestyle modifications, such as dietary changes and exercise routines, to complement the effects of Retatrutide and optimize your overall health outcomes.
By working closely with a healthcare professional, you can ensure that Retatrutide is the appropriate treatment option for your specific needs and that any potential risks are minimized. Regular follow-up appointments and monitoring will also be essential to assess your progress, adjust dosages if necessary, and address any concerns or side effects that may arise during treatment.
Remember, your health is of utmost importance, and a collaborative approach with a qualified healthcare provider is crucial for achieving safe, effective, and sustainable weight management and metabolic health improvements with Retatrutide.
In the ever-evolving landscape of weight management and metabolic health, Retatrutide emerges as a true game-changer, offering a comprehensive and scientifically-backed solution for individuals seeking sustainable weight reduction and improved overall well-being.
By harnessing the power of this revolutionary compound, we can unlock a new era of weight management, one that transcends the limitations of conventional approaches and empowers us to take control of our health. With its multifaceted effects on appetite regulation, blood sugar control, and metabolic function, Retatrutide represents a beacon of hope for those struggling with obesity, type 2 diabetes, and related metabolic disorders.
As we embrace this transformative treatment, it is essential to remember that Retatrutide is not a magic pill but rather a powerful tool that must be integrated into a holistic lifestyle approach. By combining Retatrutide with a balanced diet, regular exercise, and the guidance of a qualified healthcare professional, we can maximize its potential and embark on a journey towards sustainable weight loss, improved metabolic health, and a higher quality of life.
If you're ready to revolutionize your weight management journey and reclaim your metabolic health, schedule a consultation with a healthcare professional today. Together, you can explore the game-changing possibilities of Retatrutide and embark on a path towards a healthier, more vibrant you. Don't let the challenges of weight and metabolic disorders hold you back any longer – embrace the power of Retatrutide and unlock your full potential.
