TUNE INTO | DEI V

Many of us are finding that we're traveling all over the world to see our favorite artists and music festivals! It's a great way to travel to a different locale and to see our artists to carry out there sets! We caught up with Puerto Rican rapper and singer, Dei V who is currently on tour to talk about his passion for music, his latest single off his recent album Quién es Dei V?, those he has collaborated with and more!

ATHLEISURE MAG: When did you first fall in love with music?

DEI V: I think I fell in love with music at a very young age. I used to watch my pops play guitar, my sisters used to sing and I don't know I've just had love for music since I was young. I didn't want to be an artist till I was like 20 years old and I moved to New York. That's when I started to have more love for being an artist, a rapper, a trap or a reggaeton artist. That's when all that started when I moved to New York. I loved the vibe, the old school artists I used to collab with, the Puertorican ones so I think the move to New York, that's when the love for being an artist started.

AM: When did you realize that you wanted to be a rapper and singer?

DV: I realized I wanted to be a rapper and a singer when I tried it for the first time, when I tried to write a song for the first time. I noticed that I was very very good. Everyone used to tell me “you should do it, you should do it, you should do it” and like, that's when I started. I started writing for one of my friends and everything I wrote sounded good so I wanted to do music myself you know and bring my own sound.

AM: How would you describe the Dei V sound?

DV: I would describe my sound as different and unique. I feel like I’m bringing to the table and nowadays doing what I’m doing. I feel like I’m in my own lane and I’m bringing a flow and a style that nobody’s bringing out there.

AM: In terms of your creative process, where do you like to start when it comes to putting together a song.

DV: There's not really a process, I just put a beat, I call the best producers or I look through beats and the feeling that the beat gives me, I go for that. I just go with the flow. I don't really have a process, I just put a beat and go with the flow and vibe. I sit with the people that are in the studio and just make it fun, you know, there's not really a process it’s just having fun and doing what I know how to do.

AM: You have collaborated with a number of artists including Karol G, Myke Towers, and Bryant Myers. What do you look for when it comes to collaborating with artists?

DV: I really just like to work with people that do genuine stuff and humble people, people that like my music and people that have the same love as me for music. I don't really look for artists who have big numbers. If they're good and I like it I’ll probably collaborate.

AM: We've been enjoying your latest single, Clima with Foreign Teck what was the inspiration behind this song?

DV: I would say rainy days when the weather is kind of chilly. People just kind of want to be with somebody inside, stay inside with somebody, watch Netflix, eat munchies and stuff like that's where the inspiration for the song came about. I think the weather and rainy days, you just want to chill with somebody.

AM: We know this time of year the schedule is hectic with touring, are there any upcoming dates that we should know about?

DV: Actually, I’m on tour right now. I already did the Dominican Republic, Colombia, Bolivia... but now I'm about to fly to Spain and I’m going to be out there for 2 months touring and I finish the tour in Mexico so those are upcoming dates that I have, Spain and Mexico.

AM: When you're not recording music or hitting the stage, how do you take time for yourself?

DV: I just really like to spend time with my family and have fun, catch up on everything that I couldn't do and just spend time with my family. I like to cook, I like to be in the house playing video games. I like to play basketball. I do exercise once in a while. That's basically it.

IG @deivpr

PHOTOS COURTESY | PG 151 + PG 154 for 9PLAYLIST Kidd Camara | PG 153 Album Cover |

Read the JUN ISSUE #102 of Athleisure Mag and see TUNE INTO | Dei V in mag.

IN THE KNOW | MICHELIN GUIDE

When we're thinking of where to eat and to stay, we're always looking for superb recommendations! The MICHELIN Guide is one of the most revered resources when it comes to finding a number of restaurants and hotels that you can enjoy in your desired city whether you're a local or traveling! We were honored to chat with them to know more about how this Guide from 1900 began in France; evolved; the criteria for restaurants and hotels that are included; who their Inspectors are; and the difference between being recognized versus receiving Stars and Keys!

We're so pleased that we got to find out this and more from the incredible team at MICHELIN who values the importance of focusing on your customer and seamlessly sends their teams in to evaluate the hard work that is done by restaurants and hotels that could be given honors.

ATHLEISURE MAG: The MICHELIN Guide was created in the 1900's. What is the correlation between MICHELIN Tires and the creation/purpose of this Guide?

MICHELIN: The story of the MICHELIN Guide began in 1900. At that time, before it became the international benchmark for restaurant and hotel guides, it was a 400-page guidebook containing practical information for travelers. It was given to motorists free of charge; its aim being to facilitate their travels and develop mobility. It started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edourard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.

In order to help motorists develop their trips – thereby boosting car sales and in turn, tire sales – the Michelin brothers produced a small guide filled with information for travelers such as maps, information on how to change a tire, where to fill up on petrol, and for those looking for a respite from the adventures of the day, a listing of places to eat and to stay for the night!

For 2 decades, this information was available at no cost! That was until Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for,” a brand new MICHELIN Guide was launched in 1920 and sold for 7 francs.

For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, as well as the abandonment of paid-for advertisements in the guide. The brothers also recruited a team of mystery diners, now called restaurant inspectors as we know them today, to visit and review restaurants anonymously.

In 1926, the guide awarded stars for fine dining establishments and they were initially marked with a single star. In 1931, the hierarchy of zero, one, two, and three stars were introduced and in 1936, the criteria for the starred rankings were published.

The MICHELIN Guides now rate over 30,000 establishments in over 30 territories across three continents and more than 30 million MICHELIN Guides have been sold worldwide since. Due to the foresight of the founding Michelin brothers, the company maintains its mission and relevancy that it has had since 1900 to make driving, tourism, and the search for unforgettable experiences available to all.

AM: Can you tell us about the MICHELIN Guide Inspectors and what are the qualities or background that you look for in terms of finding those individuals who contribute to the Guide?

M: These former hospitality professionals all have at least 10 years of experience, which ensures that they have a precise and technical knowledge of the field. They also receive two years of training in the MICHELIN Guide’s methodology, which is based on objective and universally deployable criteria.

The team, which includes local and international inspectors, are fully capable of evolving in international gastronomic scenes and finding the best talents. MICHELIN Guide Inspectors enjoy complete independence in choosing the restaurants they visit. Only their knowledge of the local gastronomic scene – through research, monitoring and documentation – enable them to find their way around.

No one can tell the difference between a regular customer and a Guide Inspector. Their identity, when they are visiting, and where they are all kept secret. They pay their own bills, just as any other restaurant-goer.

Consistency is very important when awarding MICHELIN Stars, so we need to be sure that the customers will receive the same high standard of cooking whenever they visit. Various Inspectors will visit throughout the seasons: for lunch as well as for dinner, both at the weekend and during the week. We try to eat as many dishes as possible over the course of the year, as we do need to try as much of the chef’s food as we can. We have to be sure that all the dishes that come out of the kitchen are of a consistently high standard. Sometimes we eat alone, sometimes in pairs, and occasionally even as a group. Once several inspectors have eaten at a restaurant, they can discuss their experiences as a team in order to make a final decision.

AM: Do the Inspectors work throughout the year to visit restaurants and hotels around the world?

M: Yes, the MICHELIN Guide selection is provided annually, based on the anonymous and independent dining & travel experiences of the inspection team, and they are re-evaluated each year.

AM: In looking at the US, The MICHELIN North American Guide first launched in 2005 starting with New York, Chicago debuted in 2011, Washington DC followed in 2017, California started with San Francisco in 2008 and it was statewide in 2019, in 2022 Miami/Orlando/Tampa, FL launched, Toronto joined in 2022 along with Vancouver, and both Colorado and Atlanta launched last year! How do cities in the US that have yet to be included go about getting MICHELIN's attention for their restaurants and hotels to be considered for inclusion?

M: The MICHELIN Guide inspection team is always evaluating new destinations for the Guide, around the world. MICHELIN decides whether to have its anonymous inspectors conduct a destination assessment. Once all the conditions are present to highlight the quality of the culinary scene in a given city, region or country, the MICHELIN Guide begins its process. Only the inspectors, based on their expert research, choose destinations.

AM: We have had the pleasure of interviewing a number of chefs that have received MICHELIN stars. Can you tell us about what each star means and what the criteria is?

M: A MICHELIN Star is awarded to restaurants offering outstanding cooking.Any restaurant of any style and cuisine type can qualify for a Star. We take into account 5 universal criteria: the quality of ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through the cuisine and, just as importantly, consistency both across the entire menu and over time.

One MICHELIN Star is awarded to restaurants using top quality ingredients, where dishes with distinct flavors are prepared to a consistently high standard.

Two MICHELIN Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.

Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.

If the restaurant is currently in the MICHELIN Guide then they don’t need to apply for a Star, as all restaurants in the guide are re-assessed regularly. If we feel that the cooking at a restaurant is no longer at the same level that it was, then we would not re-award the Star the following year. Any restaurant can ask us to consider them for inclusion in the MICHELIN Guide and we love receiving recommendations from our readers too.

AM: We know that the first star came in 1926 and between 1931 and 1933 there is the 3-star system. Do you think that there will be a point where an additional star may be added to the system?

M: At this time, we don’t have news to share about the star system being extended.

AM: We talked about the MICHELIN Star. What is the difference between a Green Star and a Bib Gourmands?

M: The Green Star is our newest award. It was introduced to the MICHELIN Guide France in 2020 and is now featured in every country covered by the MICHELIN Guide. It is awarded to restaurants that are role models when it comes to sustainable gastronomy.

The Bib Gourmand is our award for great value, and highlights simple yet skillful cooking at an affordable price. (But we should also say that we are looking for a high standard of cooking just for a restaurant to be recommended in the MICHELIN Guide).

AM: Why do MICHELIN Guides have different times that they are awarded in terms of destination?

M: The MICHELIN Guide distinctions are awarded annually for each destination. The selections are revealed at different times throughout the year based on event planning, which is done in partnership with MICHELIN and the destination marketing organization.

AM: What advice would you give to a young chef?

M: There are three things:

• Great cooking starts with great ingredients, so use the best produce you can find – whether that’s a tomato or a chicken.

• Take pleasure in cooking for your customers, rather than cooking to try and win awards.

• Eat out as much as you can, but also eat your own dishes – sometimes it’s not until you’re halfway through a dish that you realize it’s not quite right.

AM: The MICHELIN Key is a new distinction that is available to hotels! Can you tell us more about this and on Apr 8th the first Keys were announced for hotels in Paris, when will they be announced for other guides like those in the US?

M: The latest addition to the MICHELIN Guide accolades is the MICHELIN Keys which highlights establishments in the Guide’s hotel selection offering the most exceptional stays. The first selection of MICHELIN Keys were awarded in France with a selection team that is based on anonymous stays or visits, independent of existing labels, tourism stars, and pre-established quotas. The MICHELIN Keys are becoming a new international benchmark for travelers helping them to find accommodations that stand out for their unique hospitality concept, distinctive character, warm welcome and very high level of service. These hotels can be booked on its digital platforms.

In this very first list, 189 hotels and ac commodations, among some 600 establishments already recommended by the MICHELIN Guide France, are honored with 24 Three MICHELIN Keys, 38 Two MICHELIN Keys and 127 One MICHELIN Keys.

Just like the famous Stars, that, in the MICHELIN Guide restaurant selection, indicate establishments offering the best culinary experiences, the Keys reveal accommodations in the Guide’s hotel selection that offer the most outstanding stays. They are a new benchmark for travelers, qualifying the experiences in broad terms, rather than focusing solely on amenities.

One MICHELIN Key: A Very Special Stay – This is a true gem with its own character and personality. It may break the mold, offer something different or simply be one of the best of its type. Service always goes the extra mile and it provides so much more than similarly priced establishments.

Two MICHELIN Keys: An Excellent Stay – Somewhere truly unique and exceptional in every way, where a memorable experience is always guaranteed. A hotel of character, personality and charm that’s run with obvious pride and considerable care. Eye-catching design or architecture, and a real sense of the locale make this an exceptional place to stay.

Three MICHELIN Keys: An Extraordinary Stay – It’s all about astonishment and indulgence here – this is the ultimate in comfort and service, style and elegance. It is one of the world’s most remarkable and extraordinary hotels and a destination in itself for that trip of a lifetime. All the elements of truly great hospitality are here to ensure any stay will stay long in the memory and hearts.

France is the first country to unveil its honorees of 189 establishments. After France, the MICHELIN Keys were announced on Apr 24th for the United States (Atlanta, California, Chicago, Colorado, Florida, New York, and Washington DC.) Spain followed on Apr 29th, following with Italy on May 7th, and Japan on Jul 4th.

AM: You can also book hotels through the MICHELIN Guide, why should we do this here when we are organizing our next trip?

M: All of the MICHELIN Guide hotel recommendations can be found free of charge on the MICHELIN Guide website and app. On these digital platforms, all of the recommended hotels can be booked at the best available rate. To assist travelers throughout their stay, the MICHELIN Guide also provides a concierge service offered by a team of travel experts, employed by the MICHELIN Guide.

AM: Last fall, there was a MICHELIN Guide Ceremony that took place in Tribeca for New York, Chicago, and Washington DC to celebrate restaurants and professionals on one night! Chefs were invited to see if they received a Star. Will there be a ceremony this year that is like this?

M: The MICHELIN Guide selections are awarded annually for each destination. We don’t have news to share on the the format of the ceremonies for New York, DC or Chicago at this time for 2024.

AM: The MICHELIN Guide App is really informative in terms of seeing those restaurants that have varying distinctions or simply being recognized/listed, having access to articles, being able to book hotels/connect to restaurants etc. As we continue to navigate 2024, will there be additional offerings on the app for users to be able to enjoy or utilize?

M: You can stay tuned to our website guide.michelin.com for information about any new features regarding the apps. Updates will also periodically be available via the app store as they are released.

IG @michelinguide

PHOTOGRAPHY COURTESY | PG 114 One White Street/Gary He | PG 116 MICHELIN

Read the APR ISUE #100 of Athleisure Mag and see IN THE KNOW | MICHELIN GUIDE in mag.

OLIVE OIL ROAD WITH CHEF SEAMUS MULLEN

A few weeks ago, we met Chef Seamus Mullen at the Olive Oils from Spain where he kicked off the Olive Oil World Tour. Known for Spanish cooking and his love of olive oil, we talked with this restaurateur of Whirlybird + Greens and El Colmado and author of Real Food Heals. He shared why olive oil is so important to him, being a fitness enthusiast and his commitment to giving back via Chefs Cycle to ensure that he fights child hunger.

ATHLEISURE MAG: Tell us about how you got into cooking and decided this was a field that you wanted to work in.

CHEF SEAMUS MULLEN: Growing up on a farm I was always around really good ingredients, in fact both of my grandmothers were excellent cooks and I started cooking at a really young age with them. When I got into high school and needed a Summer job to earn money, I started working in a pizzeria and that was really the beginning of being around food for me professionally. After college, I threw myself into professional cooking and I’ve been doing it ever since.

AM: We love olive oil - tell us about how you embraced it from a cooking perspective?

CSM: Olive oil was something that we always had in the house, growing up, but we only used it for vinaigrettes. When I was 17 I went to Spain for a year abroad and lived with a Spanish family that was totally food-obsessed. Being in the kitchen with my host mother really turned me on to how fundamentally important olive oil is to Spanish cuisine and I totally fell in love.

AM: How did you connect with Olive Oils from Spain?

CSM: I’ve spent a fair amount of my career in Spain and I think it would be fair to say that Olive oil is really the foundation of Spanish cuisine. My early love for the olive oils of Spain has stayed with me throughout my career and I really can’t imagine cooking without it.

AM: What are the benefits of utilizing olive oil for health reasons?

CSM: There are so many health benefits of cooking with olive oil, from its anti-oxidant properties, to its naturally anti-inflammatory qualities, it’s a fundamental ingredient in the healthy kitchen. As an oil that is high in monounsaturated fat, olive oil helps the body produce healthy cholesterol. And most importantly, it’s incredibly delicious!

AM: Tell us about your restaurant in NYC and what are some of your favorite dishes that are perfect for the summer.

CSM: Summer in NYC is all about the produce. We get some remarkable fruits and vegetables this time of year. Lately I’ve really been into a very simple salad of sliced peaches with herbs, fresh ricotta cheese, a sprinkle of sea salt and a healthy dose of extra virgin olive oil from Spain.

AM: We have done various interviews with Chefs Cycle and know that you participated in this - how important is it for you to be involved in philanthropic/wellness events of this nature?

CSM: I think it’s really important to give back. As a chef, our job is to feed people and with 1 in 3 kids facing food insecurity in the US I feel compelled to work to fix what is a solvable problem. It also has the added benefit of getting chefs out and moving and healthier!

AM: What is it about cycling that you enjoy and what other workouts do you enjoy doing in addition to this?

CSM: Cycling has been a part of my life for a really long time and there’s so much I love about it. First and foremost, riding a bike is fun! It’s also a great way to get around, in fact I go pretty much every where in the city by bicycle. If I’m riding my mountain bike, it’s my meditation, I’m focused just on the moment, taking the woods, the trees, the outdoors. On the road bike it tends to be a bit more social, riding with friends, taking a break from the hectic pace of the city. And, of course, it’s the best way to see another country! I love cycling in Europe, riding through vineyards and olive orchards.

AM: If we were planning a culinary trip to Spain - where are 3 regions that we should go to and where/what should we eat?

CSM: I would definitely go to Catalunya, and not just Barcelona, but check out La Costa Brava, some of the most beautiful coastline in the world and delicious, delicious food.

Then head up into the Pyrenees for a completely different experience, it’s very alpine, the mountains are gorgeous and the food is hearty and delicious. And then I’d head down to the coast and take a trip west. Skip the Basque Country (because everyone knows how great the food is there) and head to Galicia for the best seafood in all of Spain.

AM: You made a simple dressing that was olive oil based, can you share this recipe with us?

CSM: I always make my dressings in this ration: 1/3 vinegar to 2/3 Olive oil. For this vinaigrette I whisked together 1/3 cup of sherry or red wine vinegar with the juice and zest of 1 lemon. Added a drizzle of honey, 1 clove of garlic grated on a micro plane, some sea salt and pepper. Then drizzle in 2/3 cup of Extra Virgin Olive Oil from Spain and you’ve got a delicious vinaigrette that is perfect on a simple salad or drizzled over some grilled vegetables.

IG @SeamusMullen

Read more from the Aug Issue of Athleisure Mag and see Olive Oil Road with Chef Seamus Mullen in mag.

ATHLEISURE KITCHEN: PAELLA DE POLLO y SETAS

This month, Athleisure Kitchen brings paella to our issue. This rustic rice dish is from Valencia, Spain and includes meat, seafood, and vegetables that really allow you to make this meal your own. This recipe is a take on Jose Andres' Paella de Pollo y Setas which includes a savory medley of chicken and three kinds of mushrooms. Note that paella needs to be cooked within a Paella Pan for best results.

PAELLA DE POLLO Y SETAS

SERVES:  6 - 8

Ingredients:

¼ Cup (2 fl. oz./60 ml) Olive Oil
14 oz. (440 g) boneless, skinless Chicken Thighs, cut into 1-inch (2.5-m) pieces
¼ lb. (125 g) Oyster Mushrooms, broken into bite-size pieces
¼ lb. (125 g) Shiitake Mushrooms, broken into bite-size pieces
¼ (125 g) Cremini Mushrooms, broken into bite-size pieces
3 Garlic Cloves, minced
About 2 Tbs. (1 oz./30 g) Salsa Salmore (recipe follows)
4 Cups (32 fl. oz./1 L) Chicken Stock
1 Cup (7 oz./220 g) Valencia Rise
Salt, to taste
Pinch of Saffron Threads

Directions:

1. In a paella pan, warm the olive oil. When it is hot, add the chicken and sear on both sides. Add the mushrooms and saute for a few minutes. Push the mushrooms to the outside edge of the pan.

2. Add the garlic and salsa salmora and saute for 30 seconds.

3. Add the stock and bring to a boil over high heat, then add the rice and stir to distribute it evenly in the pan. Boil the rice for 5 minutes, then lower the heat to a simmer. Season to taste with salt as needed.

4. Sprinkle the saffron over the top of the rice as the paella cooks, alloring the saffron