Athleisure Mag #37 Jan 2019 by Athleisure Mag

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AthleisureMag.com

JAN 2019

@AthleisureMag

PUBLISHER Paul Farkas

EDITORIAL Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

FASHION CONTRIBUTIONS PHOTOGRAPHER Paul Farkas | STYLIST Kimmie Smith

BEAUTY CONTRIBUTIONS MUA Jessica Bonilla | HAIRSTYLIST Lea Deloy

ADVERTISING

info@athleisuremag.com

@ATHLEISUREMAG CONNECT + VISIT

E-mail: info@athleisuremag.com Website: www.athleisuremag.com Athleisure Mag, a Division of Athleisure Media LLC.

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WINTER CHILL PHOTOGRAPHY Paul Farkas STYLING Kimmie Smth MUA Jessica Bonilla HAIR STYLIST Lea DeLoy MODEL Charlie Hesse/Wilhelmina MODEL Alyne Lira/Wilhelmina

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With a new year ahead of us, we wanted to showcase go to looks when it comes to living our lives - a lounge look, fitness look, an on the go look as well as an evening look. These ensembles take us through a nunber of the activities that we do throughout the week. There's nothing better than being able to share those moments with a friend and our Wilhelmina models from this shoot, Charlie (cover, right) and Alyne (cover, left) show us how to get out of the doldrums of what can be monotonous weather with hot bodies, fresh faces, fun prints and pops of color.

Benefit Cosmetics Clear Brow Gel | Lips - NYX Lip Liner in “Nude Suede Shoes” with Fenty Beauty Gloss Bomb Over Top | Sweat - Kryolan Transparent Jelly |

To create the makeup looks for the Jan 2019 cover shoot, MAKEUP ARTIST Jessica Bonilla used the following products:

To create the hairstyles for the Jan 2019 cover shoot, HAIR STYLIST Lea DeLoy used the following products to achieve the looks:

ALYNE ON THE GO STYLE // MAKEUP | Same products above | Eye color was deepened with Anastasia Beverly Hills Shadow in “Violetta” | ALYNE EVENING STYLE // MAKEUP | The look was enanced with adding a bold lip with the MAC X Selena collab in “I Could Fall in Love” |

Lea started each look with Kevin Murphy Antigravity spray. Added a light layer of spray to each layer of the hair to protect from heat, hold the curl and add style memory for long lasting waves. Went through the hair picking up random pieces and wrapped on this inside of a classic curling inch iron. Use the inside of a classic iron in the same way as a wand because it gives a better wave. This also was how the finished down do was created on Charlie in the dress. The lived in side braid- sprayed in KM Bedroom hair for that lived in volumized sexy hair look. Secured the top half if the hair with a hair tie, but placed slightly off to the side. Pulled at it slightly to create loose feel with random pieces pulled out. Pulled the rest over to the side and braided. Pulled the braid apart for a thicker more dramatic braid. The up styles sectioned the hair into 2 or 3 ponytails. Top/middle/bottom keeping them all close together. Slightly pulled through each pony and pulling them apart creating a messy “bun” look on each pony. Wrapped the extra hair hanging out from each pony and

secured them with bobby pins to fill inthe voids between the pony tails. Finished up with Kevin Murphy Flex spray for a light moveable hold.

monds Necklace | VIRGINS, SAINTS + ANGELS Ring |

The dramatic bubble pony looks amazing for any occasion, from working out to a dressy evening out. Started with Kevin Murphy Bedroom hair to bulk up the texture. Sectioned hair into 4 pony’s starting at the top and working down to the nape. Secured hair together with a hair tie right below each pony and pulled apart to desired “bubble” size. Simply continued this effect by adding hair ties throughout the Extra hair below the nape and pulled out each section. Finished with KM Flex spray.

Select images from our January 2019 cover shoot were taken with Hasselblad X1D-50c and XCD 3.5/45mm and 3.2/90mm lenses. We find the X1D-50c to indeed be a game changer, bringing mirrorless technology to digital medium format for the first time ever. The 50MP CMOS sensor captures fine details with true natural colors for the studio and on travel. The feel is light and balanced and boasts a modern, sophisticated build per its iconic Scandinavian design heritage. We recommend it for endless opportunities for rich and dreamy professional and personal captures!

PHOTOGRAPHY CREDITS

IMAGES TAKEN WITH HASSELBLAD X1D50C | PG 21, 22, 27, 28 + 33 | Our cover editorial was shot at 498 West End Ave on the UWS in NYC. We sat down with Louise Phillips Forbes, Licensed Assoc. Real Estate Broker, Halstead Real Estate located at 499 Park Avenue to discuss the property. ATHLEISURE MAG: We were in this building a few years ago when we first interviewed you for Athleisure Mag. What can you tell us about the building as a whole, how you came onto this project and what your involvement is? LOUISE PHILLPS FORBES: I remember that interview well and it's always a pleasure to spend time in conversation with you. I'm a big fan of Athleisure! I have the privilege of being the director of sales and marketing for the development project underway at 498 West End Avenue, which is a pre-war conversion of a beautiful turn-of-the20th century building from a rental residence to a luxury condominium by developer Samson Management. The magnificent bones of this quintessential Upper West Side landmark and its

ageless edifice constructed in 1910 by Neville & Bagge who provided the ideal envelope for CetraRuddy Architecture to thoughtfully design and reimagine it for a 21st century lifestyle. The result is sublime and we refer to it as "A story of exceptionalism." AM: The lobby is stunning, please tell us more about this area. LPF: The extensive renovation began outside the building with the restoration of the faรงade, which was re turned to its original splendor through an extensive cleaning and repair process. A highlight is the elegant and fully-restored ornamental metal marquee with glass canopy. It's a beautiful entrance to the building with period wrought iron doors that open onto a newly re-designed lobby. Complete with a 24-hour doorman, the lobby features decorative bronze wall panels in a geometric pattern, and walls and flooring in a composition of Vanillis Pearl polished and honed marble and St. Laurent honed marble. It's very inviting, and although more contemporary than how it was, it pays homage to the original pre-war splendor. AM: This duplex penthouse for our January cover shoot has amazing views, multiple terraces, sun-drenched rooms throughout, and abundant bedrooms, what can you tell us about this property? LPF: It's a spectacular, one-of-a-kind residence that possesses a grandeur, both in scale and workmanship, boasting spectacular finishes and impressive room scale. This newly-constructed, expansive, full-floor duplex penthouse is an addition to the building's architectural heritage, with 3,646 interior square feet containing grandly proportioned rooms, and 3,002 exteriorsquare feet made up of five terraces, two of which are off of the master suite, with amazing views in all four directions. There are five large bed-

rooms, four full bathrooms, one powder room, and a huge eat-in kitchen with truly high-end appliances and finishes - custom chocolate-stained cerused oak cabinetry with light bronze accent trim and pulls, Calacatta marble slab countertops and backsplash, and appliances from Miele, Gaggenau, and Bertazzoni. The premium grade designer details that grace the interiors impart a pervasive sense of quality, and the curated design ushers in a new vernacular - a rare combination of prewar craft and contemporary artistry, perfect for entertaining as well as restorative time at home. This penthouse residence is a standout amongst its competitors, elevating it to a timeless sophistication satisfying the needs of the most discerning buyer. AM: The interior design for this unit is gorgeous! Tell us about the interior designer and what was the inspiration behind the aesthetic. LPF: As we do for most of our projects with this developer, we contracted with Robin Mayer of Robin Mayer Designs. Together with her team and my director of PR and marketing, Richard Johnson, they brought the space to life and created a home that everyone can see themselves living in. It's both inspirational and aspirational, with furnishings and accessories that while lavish and sophisticated, are also warm, comfortable, and inviting. Capitalizing on the abundance of natural light, breath-taking views, and voluminous rooms, they incorporated many notable brands. Highlights include: outdoor furniture and several indoor pieces from Restoration Hardware, rugs from ABC Carpet & Home, furnishings and accessories from Ralph Lauren Home, Keno Brothers Furniture Collection, Homenature, and vintage mid-century pieces from Italian designer Marco Zanuso. I'm so pleased and proud of the results. AM: Tell us about the artwork that is in

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this unit and is there anything about the artist that you can share? LPF: We have many stunning pieces of artwork showcased in the staging of this home, but I'm thrilled to feature two exceptional works by artist Aubrey Mayer - (1) Christopher Wool Contact Sheet v.3, 2016, ink jet on canvas 72"x59", hanging in the foyer, and (2) Laura Owens, Nate Lowman, Mark Grotjahn Contact Sheet, 2017, framed dye sublimation on aluminum 70"x50", hanging in the dining room. We are so fortunate to have his art on display in this home and everyone who's been here has fallen in love with these two pieces. They are simply stunning! Aubrey Mayer is a self-taught photographer and painter, and he has works included in the permanent collections of the Whitney Museum and the Columbia University Art Museum. I would like to see the two works we have in the penthouse become permanent additions here (wink, wink). They are so perfect for the space. Fingers crossed the future buyer agrees. AM: What amenities are offered in the building: LPF: The renovation of this pre-war gem includes the addition of a fully-equipped fitness center and children's playroom, along with the conveniences of secured storage units and bicycle storage, both of which are things New Yorkers appreciate in a city where space is limited. AM: What neighborhood is this building located in and what can you tell us about the area? LPF: This building is located on the Upper West Side of Manhattan at the corner of 84th Street and West End Avenue. It's an ideal area of the city because it's convenient to so many things. Riverside Park is just one block away with a wide variety of outdoor

activities - bike and jogging paths, skateboarding, dog runs, tennis and basket ball courts, soccer fields, and much more. You have easy access to the West Side Highway, plus Equinox and SoulCycle are close by, as are boutique shops and retail stores, charming cafes and fine dining restaurants, grocery stores, and parking garages, in addition to the crosstown bus and subway. It's also the area of the city where I call home and reared my two sons, so I might be a little biased. AM: For people interested in purchasing this apartment, how can they find out more information? LPF: Showings of the home are by appointment only and interested parties are welcome to contact me directly on my cell at 917-846-8640 or via email at lphillips@halstead.com. They can also check out the online listing to view beautiful photographs and a floor plan here. AM: Where can readers see other properties that you represent? LPF: It's easy, simply visit my website at LouisePhillipsForbes.com and click on the tab for "My Listings." I represent a wide variety of homes and we have some very special active listings at the moment so I encourage people to check them out. They can also find out more about me and my team. I have negotiated deals all over NYC and even some in the surrounding suburban areas. I'm networked with the best brokers domestically and globally so I would welcome the opportunity to chat with folks and find out how I can best be of service. I consider myself more of an educator than a salesperson, and it's a privilege to be a part of the buying and selling process for people. After all, your home is the foundation upon which the rest of your life is built. @LouisePhillipsForbesTeam

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ATHLEISURE LIST: TRIBECA

SERAFINA TRIBECA for Thanksgiving and was carried over after the holidays as well. We love that it's the perfect way to enjoy protein in one of our favorite meals. Of course, pasta is always a dish that is enjoyed at Serafina and you can't go wrong with their Italian Carbonara with Crispy Guanciale. In addition, unexpected treats that include: Purple Cauliflower Soup with Goat Cheese, Grilled Lamb Racks with Truffle Carpaccio Served with Serafina Kale Salad Chopped Apples and Bi-Color Beets and Slow Cooked Short Ribs Sandwich with Taleggio DOP Fondue Cheese and Homemade Apple Jam.

We had the pleasure of enjoying a fantastic meal during Serafina Tribeca's Fall/Winter Italian Comfort Food Tasting which showcased a number of dishes that are currently available on their menu. Serafina is a classic restaurant known in NYC as well as select cities around the globe that has great cocktails as well as italian comfort foods that are great for lunch, dinner and brunch. What sets Serafina apart from other properties within this group is the fact that they have dishes as well as cocktails that are specific to this location only! We had the chance to swing by to talk with Serafina Tribeca's General Manager, Christian Ferrara.

In addition to meals that can be enjoyed in the dining room, at the bar and even in the private rooms - the craft cocktails are not to be missed. With a full and unexpected Margarita menu that is also unique to this location, you'll find liqueuers that add additional flavors to this drink which can be enjoyed year around.

Christian prides himself on offering a creative twist on Italian dishes based on an authentic approach to Northern Italian food and using only the highest quality ingredients. A number of dishes that guests enjoy eating here are their bruschettas, a specialty Turkey and Asparagus pizza that was initially created

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place to enjoy a meal whether its breakfast, a business lunch, a corporate dinner or those that live in the neighborhood for after work drinks. Next door, guests who stay at The Frederick Hotel can enjoy having meals or ordering room service from them.

SERAFINA TRIBECA 95 W Broadway NY, NY 10007

www.serafinarestaurant.com

Christian brings in a sense of community and energy during brunch by having jazz bands perform to add additional excitement and a fun vibe. We look forward to the summer when guests can enjoy eating on the sidewalk and there are surprises that they will announce socially that will be even more enjoyable to those dining here!

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ATHLEISURE LIST: SELECT LOCATIONS NATIONWIDE

BLINK FITNESS

Blink Fitness was created in 2008 to reinvent, disrupt and completely change the value gym category. Since then, everything Blink has done has been to rethink and improve upon that experience, with a huge focus on leveraging technology innovations to achieve its goals. Blink’s CEO, Todd Magazine, previously worked for companies such as Pfizer, Gatorade, Quaker Foods, and Proctor & Gamble. Striving to bring every member world-class customer service, attention to detail, and a highend design sensibility, he’s hired topof-the-line leaders, from Operations and Technology to Marketing. His leadership team comes from incredibly diverse backgrounds outside of the fitness category to ensure Blink is thinking differently.

racks, squat racks, and multi-use stretch areas in Blink. Plus, there’s a functional area for HIIT and bodyweight circuit training, battle ropes, kettlebells, medicine balls, Bosu® balls, stability balls, foam rollers, resistance bands, Plyo boxes, TRX—and one-on-one personal training! Now that’s uplifting… Every member gets a free 30-minute

This gym launched in 2011 with three locations: Blink Noho (NYC), Blink Paramus (NJ), and Blink Yonkers (NY). Today, you can find us across the country in New York, New Jersey, Philadelphia, Boston, California, Chicago, Detroit, Dallas and many more to come in 2019! Blink brings something special to every member the moment they hit the gym—it’s our Feel Good Experience ™. We believe that exercise isn’t just about looking good, it’s also about feeling good, so we’ve designed our gyms with Mood Above Muscle™ in mind. From our brightly lit and color ful open spaces to our friendly staff— called Mood Lifters—we believe that if we create a space that makes our members feel comfortable and motivated they will keep coming back. And did we mention how pristine we keep our gyms and equipment? That’s because of our every body cleans philosophy. You’ll also find 80+ pieces of cardio equipment, 50+ pieces of strength equipment, 40 pairs of dumbbells up to 90 lbs, Olympic benches, power AthleisureMag.com

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start-up session, then after that, they can choose one of our two amazing Personal Training Programs, which starts as low as $30 a session! You and your trainer can break sessions into 30 minutes or do the full 60 minutes, it’s up to you! Our Mood Lifters are known for working hard with our members, creating personalized plans that help them meet their individual fitness goals. Our showers are stocked with a nourishing 3-in-1 shampoo/conditioner/ body wash you’ll love. Blink also offers unlimited towels to members for only $10 a month, and have special Vengo vending machines, just in case our members forget something important! We’ve made it personal! Blink Fitness just launched the first-of-its-kind Personalized Mobile Companion. This revolutionary technology was designed to change the one-size-fits all gym landscape for good. It enables Blink members to receive a daily, personalized content feed tailored to their specific goals that will enable them to exercise better, eat better, recharge better—and live better. Plus, with our premium experience at a value price— we’ve completely redefined what it means to be a gym.

information they receive. For example, a search for healthy recipes will deliver a whopping 2.4 billion results and a query into the stretching will get you 1.6 billion articles to sort through. Our Personalized Mobile Companion simplifies the quest by custom-building member profiles that align with their healthy living goals, interests and preferences, and provide personalized content, based on that member’s profile. Stay tuned, there’s more to come for Every Body!

Blink is always expanding and thinking with a tech-forward mind. Our new Personalized Mobile Companion is the first on a roadmap of initiatives that were born out of a proprietary, twoyear research & development undertaking that included more than 3,000 gym and non-gym goers across the U.S. The study revealed that there is no one reliable source for people to turn to for help. Most use search engines, but are frequently confused and overwhelmed by the amount of Jan 2019

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When you think aout it, as many people as there are on the planet, the world is very small and here in NYC with so many different people, there aren't that many degrees of separation between you and someone else - even if they are on a completely different coast or continent. We respected Celebrity Fitness Trainer Lacey Stone's craft, hustle and approach to fitness and seeing her on E! Revenge Body with Khloe Kardashian. Since have her in our feature, NEW YEAR, N3W YOU, our worlds collided again right before the holiday season to talk about her partnership with Core Power Protein Shakes by Fairlife, her approach to training her clients, the miracle that is the human body, owning our super hero and her new partnership with The Wall, which avid readers of Athleisure Mag will remember from our Athleisure List feature from a few years ago. For our Athleisure Studio podcast listeners, there are portions of this interview that were included in Lacey Stone's episode of #TRIBEGOALS, which was released earlier this month and there are conversations in this issue that were not part of the podcast as well. As the Jan issue is focused on New You, we knew that we wanted to bring the necessary tools and resources to kick your year off right. As we analyze how we will be adding new things into our workout and areas we want to target for our physial goals, we also need to be aware that we have to replenish our bodies, which is where Core Power Protein Shakes by Fairlife comes into play. Recovery is an important tool to bring back nutrients and nourishments into your body so that you can optimize all of your efforts, the brand's release of this new product is available now with flavors that include Banana, Chocolate, Strawberry and Vanilla. It is lactose free and has 26 grams of protein! With the first ingredient being filtered milk - there are no powders, artificial flavors or additives in it so you can enjoy a silky, smooth, and creamy taste while enjoying dairy protein with natural casein and whey, which is an essential to recover after a workout.

ATHLEISURE MAG: We have interviewed a number of Olympians, celeb fitness trainers, athletes etc and we just launched one of our new podcasts, The Road to Tokyo 2020 where we talk to athletes that are working on their Olympic run from their training as well as recovery and other events taking place in their lives. We also have #TRIBEGOALS, which is all about changemakers sharing about their tribes and those that they are involved in, how they started and lead a variety of fields. We find that in speaking to athletes and those who enjoy working out, our conversations tend to go into not only the workout, but the pillars of recovery from those that are physical like foam rollers and pain management tools, to those that are consumables, so this is definitely a great topic to cover for our readers of Athleisure Mag, as well as those listeners who listen to our shows on our multimedia podcast network, Athleisure Studio! As we get older, you need to start implementing to replenish your system as your body will continue to do what you want it to do, but you also need to make sure you are giving it the proper nutrients as well. You feel the difference when you’re not properly nourished. When did you know that you wanted to be in the fitness industry? LACEY STONE: I was an athlete my whole life and it was so organic to me. There is a basketball court near my hotel and I can’t even... I’ve been in NYC for three days on this tour and when I have downtime, I love going to some shoots. I can’t believe that all my shots were going in and I still had it! So I always played sports and then I moved to New York when I was a kid and I tried to work at MTV and I just kind of saw what it was like to not be able to wear sneakers anymore. As a production assistant, I saw how unhealthy people were so I got a side job to work as a trainer at Equinox and I saw what you could be in the fitness industry before it was anything. It was right at the beginning when they were starting to sponsor us as Nike athletes and I thought,

CREATING SUPERHEROES with Lacey Stone

this is it. I knew I could make an impact in this industry because it was so organic. A lot of what I saw at the time – there were no HIIT interval classes. I was one of the first HIIT interval classes. I couldn’t really go to the beat and everything was dance. Coming out of dance, they were taught to look the part and I was never trained to look the part. I was taught to be the athlete so my body had to be a weapon, not pretty. I was like, the women in this industry need to understand that it’s not about how you look, but it’s about how you feel and how strong you are. That’s what I have stood by the whole time and that’s why this is so organic because women don’t realize how strong they are. So when I kick their butt and compliment them, they’re like, “am I?” And I’m like, girl, you’re waking up at 5am, putting on your superhero leggings, coming to me to let me kick your butt in a way that you didn’t even know that I would, and then you’re kicking butt in the office – especially here in New York or in Chicago, and then you’re going home and cooking dinner and making sure the family is taken care of, the husband – whatever and there’s kids as well. So you guys have to take care of yourself, you have to eat – women forget to take care of themselves. Not only with the food, but their heart. AM: We loved seeing you on E! for Revenge Body with Khloe Kardashian – you have a whole psychology element to how you train your clients. Do you find that draining as a trainer because you're fixing the body and then you're getting into the mind with that interplay? LS: Sometimes it can get really emotional and people have different issues. But it is really rewarding to watch someone’s eyes go from “I can’t” to “I can”. Not only in the gym, but outside of the gym, because I am trying to create superheroes. I am – in the sense of

knowing how powerful you are. A lot of times when people are blocked in how hard they can run on the treadmill or how much they can lift weights because they don’t think that they are strong enough, I go back to what happened to you – who told you this? It doesn’t happen as much with men as they are like, “I used to be like this and I am going to go back to this” and when my clients cry – everyone cries who works out with me – everyone does. I have been through a lot and I can look at someone’s eyes and see that there is something there. So I will ask them what is going on to find that motivation that will help them through the rest of their life and finding that thing that is making you not believe in yourself. It’s the moment that I feel like I have changed them when I can get to that point. Yes there is a lot of stuff that goes on with someone when you get there and there is a lot that happens after that point as well. Right now, I am dealing with someone that she is so scared of the release that she is having that it’s making her want to hide again with the pain that she has had. The more that you repeat a negative pattern, the more that it becomes a reality and you get addicted to the chaos and you don’t even know how to live without it. I majored in psychology in college and I believe that fitness starts in the mind before the gym. So the answer is, it is draining at times but there is draining in any job and I feel that my skill set is different than other trainers that I have been able to help people change their body and I have been fortunate to help people get through divorces, deaths, quitting jobs and making companies. We're finding that now in launching my virtual training platform that it is a competitive market. Everyone is launching one and if you want to write what’s the future of fitness? Virtual – beyond – beyond. People are coming up to me saying, "can we use your body and the way

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you speak and put it in AI and make you show up and walk around?” AM: Absolutely, if you have a trainer that you like, being able to have that access and their voice in your head while you workout without them being there is huge. It motivates you and encourages you to continue your process. LS: Yes and there are sensitive suits with sensors so that when you wear it while working out, you can feel my hands on you. It’s all about algorithms which is why you’re able to open your phone with your face. There is an algorithm that senses your face for your nose, mouth and eyes. So these suits sense the algorithm of shoulder, it’ll be a process, but it will happen sooner than people think. My point of differentiation than other trainers is for me to get into this for this side of fitness. I believe that emotional health is the most not talked about thing in the world. You’re supposed to be tough, you’re supposed to handle your life, you’re not supposed to have feelings of insecurity or doubt and if people do – especially in New York if they sense it, they say, “I see the blood. You’re done.” I want to help people make themselves healthy. They can tell me and if I am out of my depth, we will go to a therapist, but tell me where your weakness is and let’s work on that and not have it get in the way of your fitness, your relationships and in the way of you. AM: Wow. So for you, what are 3 routines that you do for yourself that you enjoy doing whether it's for your fitness or the entire mind/body balance that are your cornerstone for getting you from day to day? LS: I have the 3 pillars of your life which is personal, professional and physical. Those are the 3 things that make a human being. What is personally happening? Who do you surround yourself with – the truth? Do you surround yourself with trends and all of that or people that don’t believe in your magic? Life is

a superhero movie there are evils out there and they can take you to the darkness or you can be the superhero that continues to show up and be the light that doesn’t allow it to takeover you, which the more people that get taken over, the harder it will be for us to succeed. So personally, what’s going on with my relationships and my family? I am always working on bringing goodness to them so that I feel good with what’s going on. When I wake up, I play, Sia’s The Greatest – that’s my alarm. “You’ve gotta have stamina – uh oh – I’ve got stamina,” you know that’s one of the lines in the song! Professionally, what are you doing? Is it lighting you up and a lot of people didn’t figure that out at a young age and that’s something that you have to be good at. You’ll have to find something else that lights you up in your life. Physically are you injured – do you take care of yourself? What are you putting inside of your body to make you succeed? Everyday, I try to get an A to create balance in those categories. Somedays maybe I don’t do as well in one category, but at least I know that I am doing my best everyday. I train people to do that. When you do that for a week, you feel amazing and imagine if you did that every single day. Every time I fall down in my career, I remember the people that I have trained and how I have told them that they have to get up and it makes me do it or otherwise it would make me a phony – and I’m not a phony! AM: Wait are you writing a book? The force that you are with the honesty – LS: Let’s write a book! AM: It’s just amazing because what you are saying is applicable to just life. LS: That is my point of differentiation and that is what I am trying to commu-

nicate to people more. As you know, the landscape is changing very quickly and trying to figure out how to make it happen. No one reads anymore – maybe we do, but things are based on an image and a copy and it has to be short and powerful when it’s on Instagram. You have to hit people at their heart, which I am good at. Yes I want to make people feel like they can do it – I’m working on it! With the virtual platform I am working on it in terms of writing a book. AM: In terms of recovery, what are all the things that people should be doing – especially women? LS: It’s really important for them to think about taking care of themselves, and women don’t. If you’re kicking butt and many women are thinking of wanting to lose weight, you want to fuel your body so that it can be successful. If it’s operating at a deficit it’s going to break down mentally or physically. You know it! I see it over and over again. That’s why I suggest people use this and it sounds like a commercial and it’s not, but I wasn’t really sure. You know you get a product and you’re not really sure, but for me, I try it out for a while before I agree to work with it. I started with the milk by Fairlife and I said, “I don’t know Alex” – who is my manager. I just threw it in my bag and I’m a busy human. So I’d drink it and I was worried because of everything that they say – milk will it bloat me? What will happen and it didn't it gave me a surge of energy and you start believing the media as well, although I know know what’s right and what’s wrong and I would drink it and feel a goodness about my body and it brought me home to the truth of – I’m from Wisconsin and I was like, this is what it tastes like, it’s pure and not watered down. It’s good, silky, creamy and you need to fuel your muscles after working out and you just need to fuel yourself. So I suggest - which is

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scary for women to eat. What I deal with, is people that are so confused by everything out there, which is why I try to be truthful so that people believe me. Sleep – what are you doing guys? Sleep and water – the toxic environment of what your body is around means that you have to put the good things in balancing it out – the evil and the good. AM: What does this partnership with you and Core Power Protein Shakes by Fairlife look like? LS: Basically, it’s just me being a part of their team and doing events that we are working with them on. We want to get the product in people’s hands and introduce them to why it is important. We can’t go into details now as we’re still in the beginning stages, but if you think about it – we want to get to people’s Core Power which is what we have been talking about. It’s not just the physical, but the wholeness of the human being. AM: What is the best approach for those that are going into the holiday season as you want to enjoy the parties and events taking place, but you also want to be in a good place to get back to hitting the gym after the season is over. How can we enjoy the season and place ourselves in the best place for meeting our goals without feeling like we have to miss the season? LS: I think that women work so hard and don’t take care of themselves and during the holiday season, it’s a time to get connected and to reconnect with yourself, your spirit and the loved ones that you have. You need to think about going home and having sweet conversations and saying, “I’m sorry that I wasn’t here this year, but I’m here now and let’s make the most as well as to remind you how much I love you.” That’s the time to do that and you know you’re going to have to go back to war, but right now, we're at

peace and let’s do that and remember how far we came. Whenever I go home, I like to drive to my highschool in Wisconsin where I was the star basketball player and just sit on the court and say that I took all of this and did something with it. If you didn’t do things with it then why – why did you stop the thing that made you feel special? Take the time to bring it back so that you have this fullness. People underestimate the human being which is made of neutrons, electrons and protons. We’re energy – we’re a miracle – how do we breathe? We’re all this special thing – our parents came together and created us and people need to take a moment and come back to that and fill up your energy and take the time to slow down and think. Don’t focus on what you need to lose weight – just focus on staying steady, go on those walks with your family, cook together healthfully… AM: In terms of the methodology, you have some trainers that feel that if you are a certain body type, then there is a prescribed workout that you have to do or only do this over here. What’s your focus when you are working with people – is it set or individualized? LS: It’s individualized, but for everyone, it’s back to basics. The more you do something the more you repeat something the better you will get at it – negative or positive. So, I try to see what’s the thing that I can tell that they dig. I’m good at all the different kinds of modalities so I have yoga, dance, HIIT, cardio because I want cardio and to find the fit for each of my clients. Let’s say you’re sedentary, we’re going to walk before we run. I think the best workout for losing weight is that there is an intermediate, beginner, advanced level to all programs that I do in person or online. HIIT gets your endorphins up and energy – it raises your spirit which when you feel it you want to do it again and again and it becomes addictive.

AM: Who are 3 people that impacted you - maybe there were 3 moments in your life that were hard, but they really impacted you as a source of inspiration whether you knew them or didn’t know them? LS: I’d say my college basketball career with my coach. She was incredibly charismatic and she had a great marketing mind. We were in Maine and a top 10 basketball team. How do you recruit people to go to a place where snow is up to your knees? She was so charismatic where she drew an audience. You wanted to play in front of a full crowd. She would say that she wanted to use this as a platform to help kids and to create basketball camps so she could be a millionaire and that people would come to participate. I was like, who are you and not that money is everything, but I thought it was amazing how you can think to be a businesswoman in sports. There weren’t that many successful female coaches at the time. Equinox, when I started where fitness wasn’t where it is today. They were innovators and they created the boutique industry and the teachers there were inspiring. I have had so many different things there. Then my ex-wife, being in LA and facing my fears. I had been in NY where I had created this amazing business that was dedicated to helping people, teamwork and creating a legacy – I was signed by Nike and leaving NY - I did it all for love – for what my core said to do. The she left me within a couple of months and my friend died, and not having Equinox anymore and losing everything and being like, “what do I want again?” and having the time to do that. Kind of starting to drink too much and starting to be depressed and I got a little suicidal. I lost everything and I thought that everything that defined me – I started my program of professional, personal and physical – don’t drink, workout hard, let’s see if I can save myself. I did – I created the 8 weeks to change program for others that were going through a similar

need to have a comeback – it became successful. Khloe Kardashian noticed me – a new trainer coming from NY to LA – do you know how many trainers there are in LA? I stood out immediately and they picked me for the TV show and I said, “thank you ex-wife,” had it not been for you destroying my life that it catapulted me to a point in my life that I could create a virtual platform and got a manager that is amazing that has helped me to be able to speak and be here back in NY in my time – it’s full circle. Signing with brands that I can speak authentically about them and just being the light that if I can do it, you can do it! AM: You were on the first 2 seasons of E!’s Revenge Body by Khloe Kardashian and we remember the moment when we saw you as we had been following you years prior to being on this show and as we had you in one of our NEW YEAR, N3W YOU segments a few years ago – we were so excited to see you there and sharing your brand on that network! Will you be on the 3rd season as well? LS: I’m not coming back for the 3rd season, but I will be back for the 4th season. It was an interesting series of seasons and I have a few things going on currently and I’m kind of happy the way it came about as I wouldn’t have had time. You get so caught up on being on a show and the time it takes to be on that show that you don’t have time to develop other things. Everything I do is what I tell you. It’s a stepping stone to where I want to be. AM: We just saw that you have partnered with The Wall! Tell us about this studio, why you will be teaching classes there and what drew you to coming there? LS: Jason Wimberly, the founder of THE WALL, and I have been friends from afar for years. I've watched his career blossom and I have so much respect for all he has done. THE WALL recently opened and he offered to partner with me and my Transformative Comeback Camps. These camps

included heavy lifting, HIIT, and cardio/ dance drills 2x/ week. The other big part of camp is doing 3-4 spin classes/week. When Jason told me my camps could live at THE WALL and I could teach my own signature spin class called STONEcycle. It was a no brainer. I had been working at Flywheel and leading my camps at a gym called Lockbox. When this offer came about it was too good to be true. Now all my programs could live under one roof, his. I'm soooo excited to be a part of The Hive and Jason's vision. Keep an eye on us, there are big things on the horizon. AM: What are the classes offered that you will be teaching there? LS: I will be leading My Comeback Camps which include - 8 Weeks To Change, 1 Month Mission, Reboot (2 Week Training Camp), and STONEcycle. AM: We could chat with you all day as you have so many words of empowerment and motivation! LS: I love this stuff – if you got something out of it, then I love it. AM: It’s like, mental hydration listening to you. LS: Oooo ok or mental recovery … AM: Haha yes. When you were talking about the fact that you could be a strong person, but even that person needs to be refueled. We have a respect for your career, the fact that what you say on your platforms and how you approach things is exactly like who and what you are now, it’s refreshing as there are a number of people who they are not the same as their brand and it’s a mess. It’s always great to see the authenticity and to see that from you. LS: Same – same. @LACEYSTONEFITNESS PHOTOS COURTESY | Lacey Stone

Make sure to follow our new multimedia podcast network, Athleisure Studio and specifically our show, #TRIBEGOALS. You can get the latest episodes when they drop by following and listening to us on your preferred listening platform (Spotify, Apple Podcast, Google Play, Stitcher, etc.). You can hear the full interview with Lacey Stone now on #TRIBEGOALS.

Go! crispygreen.com

facebook.com/crispygreen

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@crispygreen

Inspiration doesn’t just occur. It’s created. Perfection isn’t simply achieved. It’s worked for. Reserved for those who get out and go. Fueled by nature. Motivated by spirit. How do you go?

f o t r A e h k T c a n S e th

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GRAB A HEARTY MEAL When you're in Vegas, we suggest that you grab dinner at MB Steakhouse in the Hard Rock Hotel & Casino which is a great place to enjoy an epic night out with your friends. We chatted with Executive Chef Patrick Munster about this hotspot. PHOTO CREDIT | MB Steakhouse Jan 2019

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ATHLEISURE MAG: Prior coming to MB Steak, what is your culinary background and how would you define your style of cooking? EXECUTIVE CHEF PATRICK MUNSTER: I started my career in St Louis, working in a great farm-to-table restaurant called King Louie’s. The menu at King Louie’s changed daily, depending on what the farmers would bring. That gave me the opportunity to learn hands-on with a variety of cooking styles and ingredients. From St. Louis, I moved to New York and studied at the Culinary Institute of America and worked at a few restaurants around campus in the meantime. I fell in love with Las Vegas and its culinary scene when I took an internship at the Effiel Tower Restaurant, located on the Las Vegas strip. I began working at SW Steakhouse at the Wynn Las Vegas in 2004, where I remained for 10 years, rising to the level of Chef de Cuisine under Chef David Walzog. My experience at the Wynn fueled my passion for great ingredients and flawless service – the same passion I carry today in MB steak. My style of cooking is relatively simple, as I let the ingredients speak for themselves. I am careful to not to mask the flavor of the ingredients by overthinking a dish. This helps keep the flavors of each ingredient bold. AM: For those who have yet to attend MB Steak, what can one expect in terms of the ambiance, dishes, etc? EXECUTIVE CHEF PM: While MB Steak is known to be a sexy and luxurious steakhouse, the restaurant is also comfortable and fun. I feel like steakhouses have a different value system as far as fine dining. There are certainly expectations a person has coming to a steakhouse and upholding those old standards is what keeps guests coming back. A guest should have the same experience if they are ordering a filet with mashed potatoes or if they decide to venture down a more adventurous path with something like octopus or a dry aged bone-in New York Strip with maitake

mushrooms. No matter what you’re comfortable spending, you should feel comfortable in the dining environment – that is the intention at MB Steak. In terms of ambiance, the 7,800-squarefoot space occupies two levels, including a gorgeous low-lit main dining room, bar and lounge, and private bar room on the first floor; and a garden bar and lounge, with a towering skylight above the bar surrounded by succulents and moss on the second floor. AM: What are signature dishes that we should know about at MB Steak? EXECUTIVE CHEF PM: We are running a 24 oz bone-in Creekstone Farms ribeye currently, and hands down, it’s one of the best steaks I’ve personally tasted in a while. I like to encourage people to eat family style, so a lot of the dishes are created to share. To name a few, the calamari, rock shrimp, and roasted heirloom tomato salad are all great for sharing. The porterhouse is one of my favorite steaks and it really is actually two steaks in one. One side is the New York Strip (my favorite) and the other side is the more wellknown and beloved filet mignon. It’s prepared sliced and ready to share. I also personally love our bacon, and it’s one dish I usually recommend to tables. Big slabs of braised bacon, grilled and glazed with maple syrup, it’s one of those simple, still elegant, bold flavor type dishes that is perfect to start a meal. The octopus is definitely a favorite. I love side dishes, so narrowing it down to just a few is impossible, but the maitake mushrooms with aged goat cheese and balsamic is probably my favorite. I should mention that we’ve gotten a lot of viral buzz from social media in response to a feature we had on our whole roasted 17 lb. Tomahawk Steak. AM: MB Steak is located at the Hard Rock Hotel and Casino in Las Vegas and has been noted as the best steakhouse in Las Vegas

in 2017 – how do you continue to push the envelope of creating great dishes that distinguish you beyond being a steakhouse? EXECUTIVE CHEF PM: Seasonality is the great motivator for creating new dishes. Each season has its own “voice,” so I’m there to add a bit of creativity in the mix. Great, quality ingredients like stone crab, truffles and mushrooms that have limited seasonal availability are always great to cook with, and people really get amped when it’s back on the menu. I like to get the entire staff educated and excited about new ingredients and dishes. When a cook or server sees how passionate I am about something, they can easily convey that to the guest. With today’s accessibility to food knowledge, the general public is a lot more knowledgeable than past eras, which drives the stakes naturally higher, and emphasizes the need to always be at our best. AM: What are 3 signature cocktails available at MB Steak? EXECUTIVE CHEF: Magic Mike Live is our neighbor inside the Hard Rock. We wanted to bring that fun, exciting vibe into a cocktail. Our “Magic Mike” cocktail is made with Channing Tatum’s Born and Bred vodka, raspberries, and moscato rosé poured over cotton candy. Keeping with the rock and roll theme of the Hard Rock, we created the Hotel California cocktail, made with lemongrass and buddha-hand citrus infused vodka, grapefruit and pineapple. Lastly, Chicago Way is made with barrel-aged rye whiskey that we age inhouse. It’s made in old fashioned-style with Punte Mes vermouth and St. George Brutto Americano. It’s belly warmin’ and always smooth. @MBSteak

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Stay connected and follow us across our social channels on @AthleisureMag!

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Bingely Books shoes from Japan. Selling them out of the trunk of his car in 1963, he grossed $8,000 in his first year versus currently having annual sales of $30 billion. Although many know about the beginnings of Nike, Phil Knight is a shy man that has always been a bit of a mystery. In this book he explains the highs and lows, how he curated his employees to be ambassadors of his brand and to embrace the ethos of what his company stands for.

BECOMING

Michelle Obama Crown Publishing Group

SHOE DOG

Phil Knight Simon & Schuster In Shoe Dog, Nike's founder and board chairman Phil Knight gives an inside view on being the man behind the swoosh. He shares how the early days of his company started as a feisty startup which grew into one of the most iconic brands in the world. This CEO walks readers through mistakes that were made, his struggles and sacrifices that he took to grow his company. His story begins after graduating business school and borrowing $50 from his father to import high-quality, low-cost running

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First Lady Mchelle Obama gives a first hand account in this memoir about her life as well as embracing her role in the White House. In addition to being the First African American First Lady to serve, she has also been known as an advocate for women and girls in the US and around the world. In addition, one of her most notable platforms is her initiative focused on ensuring that families pursue healthier and active lives. In addition to her platform, Michelle talks about engaging with the media that she embraced from appearing on Ellen, Carpool Karaoke and outher outlets as well as being scrutinized in other areas within media thoughout her husband's presidency. Jan 2019

you can get excited about. Regardless of your cooking skills, readers will find an array of meals that will get them through the middle of their week. Dishes include: Peruvian ceviche or glaze potatoes with gochujang.

Ultimately, this memoir walks readers through her life, who she was prior to her marriage, being a wife and raising two girls in the limelight. We are introduced to her childhood in the South Side of Chicago and we get an inside look on the public and private aspects of her life.

MILK STREET TUESDAY NIGHTS Christopher Kimball Little, Brown

Tuesday night recipes are reserved for easy dishes to make that can be executed after your busy day of work, post happy hour drinks etc. But Milk Street, created by Christopher Kimball (formerly of America's Test Kitchen). This book includes a number of recipes that makes Tuesday night's meals something that Jan 2019

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Bingely Streaming ments. When the Fyre festival hit the Internet, everyone saw a number of the world's top models and influencers who rocked swimwear and enjoyed a number of activities that were on an island estate formerly owned by Pablo Escobar. What was built as a luxury festival ended up being an epic disaster that left guests stranded and confused. Netflix's Fyre documentary shows how Billy McFarland looked to launch his musical booking app with the festival and partnered with Ja Rule. In addition, we see other vendors and team members that worked with him to bring his vision to light. Throughout the documentary, viewers watch the mounting problems that forced the venue to change, push decision makers to consider unsavory decisions to bring water to the event and more. Billed as, "The Greatest Party That Never Happened" you get the benefit of a bird's eye of all the details that led to this avoidable disaster.

LIFE ITSELF

Amazon Prime Original

FYRE Netflix Debuts 01.18.19 It seems like at any given point, there is a festival of some sort. Groups plan on attending these music events from where they will stay, what attire they will bring, enjoying performances and of course, to capture the perfect Instagrammable mo-

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Fans of NBC's, "This is Us" are aware of Dan Fogelman, who also directs this Amazon Prime movie, Life Itself. This film focuses on a young couple (Oscar Isaac and Olivia Wilde) that begins as a college romance, to marriage and the birth of their first child. With unexpected twists along the way, this story is a multi-generational love story that spans decades as well as continents that includes

Jan 2019

dedicates years to making a national team and to compete on a global stage for the coveted medal that defines their career. We all enjoy watching the Olympic Games whether itâ&#x20AC;&#x2122;s a sport, a specific athlete or just getting into the competitions. Before they hit the stadium, there are years of work, drive and focus that take place with countless training session, coaches, and qualifying competitions. Athletes come from various backgrounds and walks of life. They sacrifice their lifestyle, homes, jobs and personal life to prepare for and win these monumental moments and leave a lasting legacy. The Olympics is a registered trademark of the International Olympic Committee.

NYC in the US and the Spanish countryside. Interestingly enough, everything is connected by a single event throughout various lifetimes.

THE ROAD TO TOKYO 2020 Spotify Athleisure Studio Our avid readers have enjoyed reading our previous 36 issues. Over the holiday season, we launched Athleisure Studio, our multimedia podcast network for Athleisure Culture which has a number of shows within its slate. Our programming focuses on the inspirations, stories and shared moments with athletes, designers, artists, celebrities, entrepreneur changemakers creating dynamic impact. What does it take to be an athlete that

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SEASONALITY + LOCALITY with Chef Brooke Williamson

Hands down, BRAVO's Top Chef is one of our favorite culinary competition shows. In addition to seeing talented chefs come up with creations on the fly, Restaurant Wars and cities being showcased - it's being introduced to chefs and their restaurants that we are constantly making a note to visit when we are in the midst of our travels. We have quite a list of our favorites that we have enjoyed seeing at Cochon555, culinary events, and of course interviewing as well in Athleisure Mag. This month, we chatted with Chef Brooke Williamson who was second runner up on Season 10 of the show and won it all when she came back for Season 14, we talked with her about her start in the industry, being the youngest chef to cook at the James Beard House, being a Restaurateur of a collecton of restaurants and more! ATHLEISURE MAG: What was the moment that you realized that you wanted to be a chef? CHEF BROOKE WILLIAMSON: I don’t really remember that moment because I was so young and I was probably 6 or 7 years old when I realized that I wanted to be a chef. Then it became a thing that I just worked towards during my whole childhood so I don’t have one defining moment – it was just something that I knew I always wanted to do. AM: Where did you train and what were restaurants that you worked at starting prior to the first restaurant that you opened? CHEF BW: Well, I didn’t go to formal culinary school, I did take some cooking classes in my teens at a little cooking school called Epicurean but otherwise it was all restaurant training. My first kind of formal culinary job was at Phoenix at the Argyle Hotel under Ken Frank on Sunset and then I was there for about a year and a half and moved onto Michael’s in Santa Monica and moved up to Sous Chef like within a year so it all happened very quickly within a year. But I think that personally it’s because I

I had been cooking my entire life. AM: How do you define your style of cooking? CHEF BW: I don’t really – my husband, Nick Roberts and I have several different restaurants and they are all very different from one another. I would say that the one constant throughout is seasonality and locality. I would say that we try to cook with seasonal, local ingredients as much as possible. I think that with both of us being native Californians we just naturally gravitate towards a lot of produce and just kind of work from there. All of our restaurants are very different just conceptually so I don’t have a definitive answer for that. AM: It’s amazing that at the age of 22, you were the youngest chef to cook at the James Beard House, what do you remember preparing for that to take on such a big task? CHEF BW: I think that at that age, I kind of didn’t know the magnitude of what I was doing which may have helped me with my composure. I knew what the James Beard House was and what an honor it was, but I didn’t understand the magnitude of what it was. AM: When you opened your first restaurant, what is the first takeaway that you took from it that you learned from that and how did it inform how you went about opening and managing your future ones? CHEF BW: Well my husband and I opened it when we were very young. We were chefs, we were not restaurateurs. We didn’t know what the difference was and we learned very quickly that we went into a space that we didn’t do a ton of research on the lease or the history of the location. I think what we took out of that was probably the most expensive culinary education that I could have had! That’s what

I consider it – your first failed restaurant is such a learning experience and I’m so glad that it happened the way it did and I had something to fall back on by the time we closed the doors, but I can’t even count on 2 hands the number of takeaways from that. I just became more business savvy and understood how important the business side of a restaurant was. AM: Can you tell us about each of your restaurants because they have a different feel to them – so walk us through the worlds of your restaurants! CHEF BW: So the oldest restaurant which is currently open is Hudson House which has been around for 10 years and has morphed a lot since we have first opened it. It is still this warm gastropub kind of feeling. It’s sort of the first gastropub in the Redondo area of its kind and it’s changed a lot. It’s matured a bit as we just did a facelift on it so it looks more mature and more modern than it ever has. The menu has changed a lot and it still has that neighborhood feel to it. Then, The Tripel opened 2 years after that which is kind of a craft beer bar with upscale bar food. We have a couple of signature burgers which is what we are known for at The Tripel. Then we have Playa Provisions which is just down the street from that which is a 4-in-1-concept, we have a whiskey bar, a sit down seafood restaurant, a café that serves pastries and coffee in the morning through lunch, and then an icecream counter where we make all of our own icecream in nostalgic flavors. Then in Playa Vista, we have Da Kikokiko which is a fast casual Hawaiian concept – we serve mainly poke bowls, musubi and shaved ice and Dole whip as well. We have an icecream shop in Mar Vista which is a bit of an offshoot of Small Batch Ice Cream which is in Playa Provisions. We also have a retail store called Tripli-Kit as well that is specialty kitchen related goods.

AM: Do you think that you will open additional restaurants and concepts in California and also do you think that you will open up in other cities down the road? CHEF BW: I would say if history tells correctly, we will probably continue in California. We do have this tendency to remain very local because my husband and I are very hands on and I like to be able to visit every place within a day if I need to or to get anywhere where I need to be or if I have to be. I’m kind of a control freak that way – I wouldn’t rule out opening a place out of state, but if we were to do something that wasn’t hyperlocal, then it would be an extension of something that we already have. That way we would feel that we would have control over from afar as well. AM: Seeing that you and your husband are both chefs and restaurateurs and run your business together – how do you maintain how you work with one another as business partners as well as to maintain your coupleship? CHEF BW: It’s the only way we have ever known each other. We met each other in the kitchen many years ago so it feels very natural to be in business together which is a struggle for a lot of couples that didn’t start out that way, I think. We know each other in a business sense very well. The hardest thing is juggling the parenting with the business. We want to stay active and engaged as parents as we juggle our busy days with the restaurants and with what we do. It’s really been the hardest part but we have somehow managed to make it work. We’re very fortunate that we have one another that we can kind of play off of and understand each other’s lives and the fact that we don’t want someone else raising our child. That mindset about what we want our lives to be is really helpful.

AM: What are 3 signature dishes that if you had to select them from across your restaurants – what should we try? CHEF BW: Well, Hudson House we just completely redid our menu and in 10 years we just shifted things to a slightly overall Asian feel. There is a lot of Asian influence but it stil feels like a gastro pub menu. There are a couple of items that we will never be able to get rid of so we put it on a secret menu as we knew a lot of people would be mad with us if we didn’t still offer it. The Hudson Pretzel Burger and we do these Brown Sugar Pork Ribs which people go crazy for. At Playa Provisions, I would say the Lobster Roll is something that we are pretty known for. The Crab Claw Pots, which is a snow crab claw with a crab cake at the end of it and then the whole thing is fried. That has become a signature staple as well as our specialty pastries. We do a Unicorn Cake it’s a special order. It’s a rainbow sort of pastel layer cake that is decorated like a unicorn and is filled with sprinkles which we sell a couple a week. At The Tripel, I would definitely say that The Tripel Burger is a go to staple that we are known for on that menu. It’s duck confit, ground pork and beef with truffle cheese and apricot jam on an onion brioche bun. At Da Kikokiko the spicy tuna bowl and the spam musubi, although we do a really good salmon musubi which sells almost as well, and of course the shaved ice. People come in just for the shaved ice. I would say that our signature staple flavor that we have over at Small Batch, which is also my son’s favorite, is Mint Oreo or Chocolate Malted Crunch which is kind of a play on the old thrifty Junior flavor. AM: You were asked to collaborate

with a brewery to create Girl Grey. Where did this idea come from by having these interesting flavors of the Belgian style ale, the almonds and earl grey tea to come together? CHEF BW: I knew I wanted to do a Belgian Tripel style of beer as it is my favorite style of beer and it is also why the restaurant is spelled T-r-i-p-e-l in the style of this Belgian beer. So it felt like it made sense to do a Belgian Tripel beer and then I used my chef brain in the sense that I thought about flavors that naturally went well with a higher alcohol creamy aged ale. There were probably 7 different flavor ideas and combinations that were on the table. That’s the one that really stuck and we made a sample of it, tasted it and that is the one that we went with. AM: Is it still available? CHEF BW: It was a one time release so I’m sure that there is some stashed away, but I don’t know if it is still purchasable from the brewery. AM: We know you also did a sour beer with them, do you see yourself doing collaborations like this? CHEF BW: I would totally be up for it! I felt like it was a one time collaboration that they were looking to do, but if they came back to me, and were interested in doing another flavor with me – I would totally be down to do it. AM: So what led to you to the decisions that brought you to Top Chef for Season 10 and after having all of the experience from that season, what made you say that you would come back for Season 14 where you ultimately won that one? CHEF BW: Well the first time it was a really difficult decision. I had a 4 year old at the time and I had turned it down several years before and then finally said yes after seeing what it had done

for the previous chefs, that the platform creates for chefs who do well on it. I felt it was a personal challenge to do something that was out of my comfort zone for myself, but I also felt that now more than ever – the restaurant business is a difficult business and I felt like anything that you can continue to do to stay relevant and to let people know that you are out there and waiting for them to recognize you is worth doing! Of course, you don’t know how you are going to do or come off when you do something like that, but I felt that I was relatively unconcerned with my personality coming off in a terrible way so it was more of a personal challenge to see where we could take this. AM: For season 14 was it more of a nobrainer? CHEF BW: No it wasn’t because I felt like, what were the chances that I could do better than second place? On a personal note, it was a much more difficult decision. Professionally it was more of a no brainer. I saw first hand what it did for my business and what it did for me. But personally, the thought of going back and being eliminated first, second, third or anything less than winning would have been a total disappointment to me. So I kind of went into it with that mentality which helps and hurts in several ways. AM: In terms of your Top Chef squad we see you with Richard Blaise on the show and we see you with other chefs from the show for your appearances etc. When you are not in those areas, who from the show do you hang out with? CHEF BW: I feel like I made a lot of really good friends from the show. They’re people that I would consider closer personal friends that I made and keep contact with on a very regular basis. Kristen Kish is one of my very best friends that I stay in touch with, Casey Thompson is one of my closest friends

and I have a plethora of other people – I’m good friends with Shirley Chung, Kelvin Gillepsie - I could go down a list of people that I have kept in touch with on a regular basis and I would say a handful of people I stay in really close contact with and consider them my closest friends. AM: We know that you have done a lot of TV from Top Chef, MTV’s House of Food, and Esquire Network's Knife Fight – what are upcoming shows that we can expect to see you on? CHEF BW: I haven’t done a ton of shooting lately. I did an episode of Top Chef recently that just aired that I judged. AM: We loved seeing you on there with your Christmas Sweater – so cute. CHEF BW: Haha yeah my Ugly Christmas Sweater. AM: You have so many accolades under your belt from being a chef, restaurateur, whisky aficionado, beer creator – what else is on your list that you want to add to that you have yet to tackle?? CHEF BW: Not really, there are areas that I feel like I want to do better in. I would say that the way I feel about my life and career is that I have done a lot of things pretty well. I would love to say that I do more things very well. I’m kind of at a point right now where I don’t have to do more stuff to do more stuff. I want to make sure that what I am doing is really quality. I don’t feel like I need to expand my horizons. I want to make the restaurants that I have open are doing the best that they can and that the people that come in are having great experiences as often as possible. I want to be more present in my restaurants, my life and as a parent. I don’t feel like I need to branch – I feel like I need to branch in. AM: That’s a good one. I feel like a lot of times we do bite off so many things

and branching in is a good thing. CHEF BW: Totally, I mean – when it comes to my health and mental, physical, wellness, my parenting and my friendships and that there have been things that have suffered – not dramatically because I have been stretched too thin and I just want to do everything a little better. AM: We know that you are an avid SoulCycler and you do fitness and various workouts – why is this so important to you to have this as a part of your lifestyle? CHEF BW: One because I feel like I physically need to maintain my health in order to live the lifestyle that I live and to do the things that I do. The travel takes a lot out of me when I do the appearances, dinners and stuff like that. I’m not a great traveler so just maintaining that and some sanity is really due to my exercise regimen and I can really feel it when I don’t exercise and I don’t get that energy out in the right way – I feel like my life suffers. Even from an energy standpoint to maintain the energy to do it all. I feel like it’s so important to maintain sanity. AM: You recently cycled through Italy to tour their countryside as well as to enjoy the foods of the region. Did you have to train yourself to do that kind of cycling as it seemed like you were on your bike quite a bit to get everywhere! CHEF BW: I think I had to train myself on how to be on a real road bike which is not a no brainer! It’s actually a scary piece of equipment and if you don’t use it properly, it can kill you. I felt that I needed to up my game on how to be on a real bicycle outside and not on a stationary bike like I was used to. It was also about sitting on a saddle for such a long period of time that’s really where I struggled the most sitting on those bike seats. It seems like it would be nothing when you’re talking about

biking hundreds of miles – but it’s not nothing! AM: How many hours were you on this bike without a rest? CHEF BW: I mean, we would stop for coffee and when we needed to stop. But, we were with a group of people and I wasn’t going to be the reason why we were taking so long. Especially since I was technically helping to lead this trip. We would go for a couple of hours and stop for a cup of coffee and then go another couple of hours and stop for lunch and then it was a quick ride to whatever hotel we were staying at. The difference between a 45 mins or hour SoulCycle class and 5 hours in a bike seat is huge! AM: Since you do travel so much, what are 3 must haves that you bring with you regardless of where you are traveling to? CHEF BW: If I am taking a flight, I always have Flopsy my stuffed rabbit that I take with me that I have had since I was 4 in my carry on! If I get on a flight, I’m going to have Flopsy. I’m not religious at all but have a Saint Christopher that I travel with as well. Those are the kind of things that I don’t get on a plane without having those. The other thing is that I travel with snacks always. I’m always the one that travels with a ziplock gallon bag full of snacks because I feel like unnecessary travel hunger just adds to the stress of travel. I also hate having to grab a bag of Doritos because there isn’t a banana. I always have a little pot of lavender scented balm or something that smells good. Usually it’s lavender scented as I am a bit of a high anxiety person and smells really help me. I also love Dr. Pepper Lip Smacker Chaptstick. AM: We love the throw back! CHEF BW: I actually mentioned that I had them and I couldn’t remember

where I said it, but I couldn’t find them anywhere and Target stopped carrying them – specifically the Dr. Pepper flavor and Lip Smacker actually sent me a 6-pack where I am currently on the last stick. AM: So where can we find you grabbing a meal outside of your restaurants, working out and doing a bit of shopping? CHEF BW: Oh my gosh those are so different questions! Alright so, I don’t often grab a cocktail outside of my restaurant. I grew up in Los Angeles, I was a total bar hopper at 20/21 I was sitting at the Vermosa Bar sitting by myself just after work drinking a Johnnie Walker Black on the rocks on a school night – loving it. I feel like I got that out of my system and that I don’t need to go to bars just to go to bars anymore. I have a child that I appreciate putting to bed at night and I can have a really good cocktail at my own restaurant. I’m not a bar goer. When it comes to eating meals outside of my restaurant, we generally go ethnic. Generally Asian, we do a lot of sushi and go to Kanpai in Westchester a lot. We go to Aiara for Thai food a lot we go to ASAP Phorage for pho – so we do a lot of Asian food and we like to keep it local. I definitely am a SoulCycler but every so many months I do this Boot Camp with Lacey Stone and I love her. She does a 2 week boot camp called Reboot which I am actually doing and it’s 2 weeks of no drinking, eating super clean and I prep all my own meals. I still go to my spin classes, but 3 days a week, I go to her Boot Camp in the morning and the next one will be at The Wall - so I’ll be there. AM: We love The Wall. CHEF BW: I’ve never been there. AM: It will definitely be good to check

it out. CHEF BW: I like shopping online – I’m not a huge shopper. I don’t like to try things on. I do like to see things in per son. I don’t like to go on shopping excursions. When I see something that I like in a store, I often buy it on an impulse and hope it will fit as I don’t like returning things. I’m not a huge shopper so I actually prefer that when my conditioner is getting low, I like to go on Amazon and order it and would rather have Amazon deliveries every single day! AM: It’s like Christmas every single day with a new box – but you know exactly what’s in there! CHEF BW: It’s amazing. By the time I decide that I need to buy something, it always takes me a couple of days to get to whatever store it is anyway, so I can have it on my doorstep without having to go anywhere!

AM: How do you define your personal style in terms of what you wear when you go to work and what you wear when you’re going out with friends or for a date night? CHEF AM: They are all very different from one another. I love fashion, I love clothes, I love shoes. I also am not someone who will make themselves look great every time they leave the house. I work out a lot. I wear a lot of workout clothes, but I also try not to make that my daily outfit and try not to fall back on that for my go to. I work out in work out clothes and try to care about what I look like when I am going out someplace else. I love to be comfortable. I love overalls, love jumpers and am a big fan of being comfortable and also having a cute outfit on. I do love getting dressed up and am the first person to say that I am going out to dinner to a nice restaurant and that I am excited to put on a pair of heels and a dress, especially because my ev

eryday life means I’m dressing down in jeans, a button down flannel or long sleeve shirt. So when I get dressed up, I love getting dressed up. AM: I can only imagine how busy you are. What’s your morning routine like to get to your restaurant? CHEF BW: I’m very fortunate that in a sense, my husband is a morning person because I am not! So on a weekday, my alarm goes off at 6:20am or 6:18am don’t ask. I start by complaining that I have to get up and my son will come one eyed down the hallway into our bathroom because he is not a morning person either and he found that his morning routine needs to include a shower. My husband will get up and make coffee and usually that’s how I am able to get out of bed because he makes me coffee. Then I am a workout first kind of person. If it is my turn to take my son to school then I will take him and head straight to a SoulCycle class which depends on whether I am in a bootcamp or not. If my husband takes him, he goes to a trainer on Tuesdays and Thursdays, so he can’t go to school before that so on Tuesday and Thursday, I can kind of take my time a little bit and go to whatever class I want to as opposed to the one that is closest to the school. I’m a take-a-class-kind-of person usually but if I can’t, I have a Peloton bike at home and if I can’t pull it together to take a class then I will take it from home. Or maybe I will go for a run if I am on a running kick which I haven’t been for a while. Then I shower and get as many things as I can get done so that depending on where I have to be and when – before one of us has to be home to pick up our son from school. AM: How do you take time for yourself with such a schedule that you have? CHEF BW: I consider that when I workout, that that is time for myself and that I don't know if everyone consid-

ers it that. Working out is me taking care of myself and working out to keep myself sane. So me scheduling a workout into my day is really my way of taking care myself. @ChefBrookeW PHOTOS COURTESY | Chef Brooke Williamson | LEFT IMAGE courtesy of TOP CHEF -- "Naughty and Nice" Episode 1603 -- Pictured: (l-r) Richard Blais, Brooke Williamson, Padma Lakshmi -(Photo by: Michael Hickey/Bravo) Make sure to follow our new multimedia podcast network, Athleisure Studio and specifically our show, Athleisure Kitchen. You can get the latest episodes when they drop by following and listening to us on your preferred listening platform (Spotify, Apple Podcast, Google Play, Stitcher, etc). You can hear the full interview with Chef Brooke Williamson on Athleisure Kitchen when it drops Feb 1st.

SOMETHING YOU SHOULD KNOW

Nutrient Rich Foods

The readers of Athleisure Mag know that we talk about nutrition throughout our issues and with a New Year, we do like to focus on getting everyone (regardless of where you are on your dietary plan) back to basics on things that you want to incorporate for the first time or to reintroduce into your plans. We took some time prior to the holiday to talk with Amanda Baker Lemein MS, RD about how we should approach our meals, accountability, the importance of portions, the Two Treat Rule as well as misconceptions of detox versus reset and food controversies. She shares these tips with our readers as she works with a number of clients who are focused on weight loss and weight management. It’s worth noting that during this interview you will see the terms satiation and satiety being referred to. The Athleisure Mag team defines satiation as a process that occurs during a meal. It’s that point at which you feel that you have had enough to eat and don’t desire any more. Satiety, on the other hand, describes your experience after a meal – how long before you start to feel hungry again. Both satiation and satiety are influenced by a number of factors. ATHLEISURE MAG: We believe that it is important to have a healthy mindset when it comes to looking at your food and what you’re eating regardless of the time of year; however, with it being the New Year, it’s always worth looking at nutrition and how it works with your eating lifestyle. How do you approach this subject with your clients? AMANDA BAKER LEMEIN: In terms of the New Year, one of the things that I always recommend to clients is not to focus on what you are removing from your diet, but to focus on what you can add to your diet. I am very much a non diet, diet dietician. What I mean by that is that I really believe in a varied robust diet that is heavy on nutrient rich foods which allows for a little wiggle room for mindful indulgences and little treats here and there. Obviously, mindful is the operative word there.

That’s really the approach that I recommend to my clients overall. It’s not about looking so much on what you can’t eat as I think that there is a time and place for all food, but really focusing on what are the really nutrient rich foods that we should be eating more of. As you know, I have been working with Green Giant Fresh and what I really like about their new product – their vegetable meal bowls – it really takes the prep work out of having to chop fresh veggies and then having to make them tasty. That is the perfect example of a volume food where I tell my clients that non-starchy veggies are 100% unlimited. Something like these bowls are a perfect example. It’s a huge bowl that is a really big portion and you feel like you are eating a ton, but calorically, it’s really low in calories and very high in fiber and micronutrients. It’s a really great starter for a meal. In terms of a New Year and starting off on a good foot, I love these because the work has been done for you – it’s in the bowls, it’s been chopped, it’s cleaned and it’s ready for you to cook and all you have to do it microwave them for a minute or two. You can top it with whatever protein you want and some of them have beans in it so it is already a complete meal. They all have a sauce packet on the side so that you can tailor it to your taste. This is a great example of addition versus omission and how I want everyone to really focus on eating a lot of those nutrient rich foods. Beyond vegetables, some of the things that I really like to recommend eating is whole grains over refined grains. I think that this is one that we have all heard so many times. The truth is that Americans are so deficient in fiber and the majority of the grains that we do consume are refined grains which means that they have been stripped of many of their nutrients most notably, fiber. Making sure that you are consuming mostly whole grains and of course, like I said earlier, leaving a little wiggle room for some of those refined grained treats is just fine as it’s

all about portion. The notion behind going carb free and removing all grain from your diet, I actually don’t recommend because that decreases fiber and decreases overall satiety. Studies show that when you decrease satiety you are much less likely to stick to that routine. AM: How do you define mindful eating? ABL: My version of mindful eating and I have written a couple of articles about this in the past, is focusing on a very nutrient rich diet, which for me is the base of most of our meals should be non-starchy veggies. At least half your plate should be this as it can also be more as they are unlimited. Also it should incorporate lean protein whether you are vegan, vegetarian or a meat eater – lean proteins can be incorporated across the board whatever your dietary preference. Of course incorporating healthy fats from things like avocado, olive oil, canola oil, olives in general and all of that good stuff. In addition, allowing some wiggle room which I define by my Two Treat Rule. That’s really for my weight loss and weight management clients. I want them to feel like you can have their favorite foods. I don’t ever want a client to feel like their favorite food is pizza, but that they can’t ever eat it again if they want to eat in a healthy lifestyle! I don’t believe in that. I just believe in portions and mindful indulgences which is how I came up with this rule which simply means that you choose 2 times a week that you really love – like actually love and not just something that is in front of you. So, a lot of people love ice cream so this is a great example. I don’t recommend that people buy icecream and have it in your home so that it’s always looking at you in the face everytime you open your freezer door. That is not helpful for anyone, but, maybe go once a week to a great icecream shop and make it an event. Have a single serving, enjoy it and then be done and move on with your day.

To me, it’s more satisfying to do it that way as opposed to having the reduced fat or faux ice creams on hand where you can have a larger portion, but you are less satisfied. You’re going to be satisfied having what you want and that’s why there is a Two Treat Rule and you’re not going to go too far. The rest of your daily meals are then filled with non-starchy veggies and are balanced with whole grains, lean proteins and healthy fats. Portion is key for all of these foods and our non-starchy veggies are key because once again, they are our go to as they are unlimited in terms of how much you can eat as a volume food with very low calories and it’s why I love those Green Giant Fresh Bowls so much as they are the perfect base of what we should be eating in our meals to get all those fibers and nutrients. AM: In your opinion if you have been eating one way and are now focused on eating healthy or transitioning your diet, is there a detox period that should take place? What can they do to mitigate the shift that happens when you are making that transition? ABL: So, first I don’t love the word detox as I am a dietician and scientist first and foremost. I really like to hang my hat on that credential. I know that our bodies are very smart and are able to detoxify itself if you have a working liver and kidneys – they can detoxify itself on their own. So that word is a little bit of a struggle for me. I like to say that if you need a reset post-holiday – I just want to make sure that everyone understands and make that point. I think there is too much emphasis in our culture on juice cleanses and other kinds of cleanses and I just want to make that distinction. AM: We appreciate that you are making that distinction as detox is a loaded word that is being used to encom pass an array of activities. We like hearing your approach to acknowledging a

choice to a person’s dietary transition through a reset as we understand that the body is naturally able to detox itself. ABL: There are many misconceptions floating around the internet regarding nutrition and as a credentialed expert, I just like to make sure to do my part by dispelling any myths. And my greatest point in talking with outlets such as yourself is to say that it doesn’t have to be that hard. Nutrition is health and it just doesn’t have to be that complicated and a lot of those things that make it complex are frankly not true. So back to the reset, if you have been overindulging throughout the holidays – Halloween through New Years, sometimes people just need a reset to get back on track. Or you may want to start fresh with a whole new healthy lifestyle. Something that I really enjoy is eating a really heavy plant-based diet. For me, that does not mean Vegan, it means eating a lot of plants and vegetables as our base like we have been talking about and then adding in some proteins here and there. But it doesn’t mean being 100% Vegan for a month – it’s just about increasing the amount of plants you eat. So, if you are used to eating chicken everyday on your salad, perhaps once or twice a week you swap out the chicken for chickpeas, grilled tofu or another plant-based protein to give it a little mix. Again, I like to focus on where am I getting my plant-based and protein in the foods that I am eating. Then the rest of it is to balance it out with portions. For women, serving protein like a chicken or steak – or something of that nature would be 3-4oz. For men, it would be 5-6oz which is a lot smaller than our restaurant portions in this country. Just being mindful of what a proper portion is will assist you in your reset and just give you that visual and refocus as you move forward in that healthy living journey so that you know going forward what a portion is, what protein should

be eaten and the remainder of the meal is on the unlimited non-starchy veggies which is going to provide all the nutrients that are needed and to provide the healthy fats that will make you feel satisfied. Focus on that when it comes to the reset and as we continue with addition and not omission, I know there is a lot of controversy around dairy and whether or not people believe in whole fat, non-fat or low fat. I actually recommend that my clients choose low fat or whole fat, but that they just focus on portion when they are choosing their yogurt or cottage cheese that the individual cups that are pre-portioned are a wonderful guide and will help you get acclimated to what a portion is. When we have a little fat in our dairy, we are more satiated we tend to eat less. The meal times are not always the issue it’s the in-between meals that is the difference of a snack versus grazing all day long. If we’re not eating a meal that is super satiating that provides fiber, protein and a little bit of fat, those are the three pillars of this satiety equation – if we don’t have those then we are likely to feel hungry again in an hour. Usually, the foods that are readily available when you’re not ready for a meal but are looking for a snack, these foods have refined carbohydrates which don’t have any fiber and don’t have any nutrients and don’t keep us very full for very long. AM: How does someone create accountability within their food journey? ABL: Obviously as a dietician, working with an RD really helps with that one. Beyond that, I really believe in setting small attainable goals. Instead of looking at an entire year or weight loss journey of, “I need to lose 30 pounds before whatever event.” That to me is such an overwhelming goal that it’s almost unbearable to many people. Instead, setting those small and attainable goals by saying, “I need to plan 3 workout classes this week” or even starting smaller if you haven’t taken a class by saying that you will walk 3 times this week. Maybe it's stating that 3 out of the 7 dinners that you have this week will be plant-based

you have this week will be plant-based and incorporate more of this versus animal products. Back to what we said before, making sure that half your plate for lunch and dinner has non-starchy veggies for this week. I like small attainable goals as they build upon one another. It gives you motivation behind your larger goals! When you hit the goal of walking 3 times in a week, it will encourage you to want to sign up for a class for the next week. Weight loss is a journey and it takes time and to do it in a healthy way, it is a process. You want to make sure that you are good to yourself in this process. You don’t want to beat up on yourself for not obtaining the goals that you set for yourself, but you need to check in every now and then and having that dietician as a cheerleader and a guide is really helpful. But even if you’re not seeing a dietician, if you have a Facebook or online group that you check in that has weight loss or workout groups is a great thing. It’s about holding yourself accountable to your friends and family. AM: We know that you are based in Chicago – which is a fun city – although the weather in the winter is tough! We have enjoyed the beach, sport bars and more. Where would we find you grabbing a meal, working out and shopping? ABL: In terms of workouts, I don’t like running – I’m not a runner. I’m not a fan of cardio to be honest. I do think it has it’s place in a healthy lifestyle and is great for your cardiovascular system. But for me, I really love group classes it’s what keeps me motivated. I don’t find that I am a great self-motivator in this area. I love barre classes, Pure Barre particularly and I go quite frequently. I also love Megaformer Pilates like Studio Lagree I like Chi 50 a local Chicago studio that also does reformer. I like targeted movements and that you’re going really slow with micro movements and this is in both barre and megaformer. Those are hitting all the accessory muscles and where you can see the change very quickly. I recommend those classes

and when it’s about my cardio, I like to hit up SoulCycle for my super sweaty class. I love spinning as a non-runner over here. It’s the music, the good vibes, a group class – it’s like a party. Now when it comes to a cocktail and grabbing a meal, now you’re speaking my language! I live in the West Loop we are THE neighborhood for all the best restaurants, bars and some of my favorites in the neighborhood are Soho House which I go to quite frequently for a cocktail or after work drink, I also love Avec which is in my neighborhood and is a great restaurant. Gilt Bar is a long time favorite of mine. One of the things that I preach to my clients a lot since I do go out a lot is that there

are plenty of ways to live a healthy lifestyle when ordering off of a menu. You just have to know what a portion is and to look for those veggies on the restaurant menu so that you can fill out your meal for those unlimited foods. When I shop, I love Damon Street in Bucktown as there are so many great shops on that street a lot of good boutiques and Armstead and Halstead has some good ones too. Oak Street is perfect for me to go to when I want to get something special. @AmandaLemein_RD PHOTOS COURTESY | Amanda Baker Lemein MS, RD

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