Faith, Family, Food Chef Aarti Sequeira
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This sense of community and coming together with food is something that Chef Aarti Sequeira embodies. We've had the pleasure of interviewing her in our NOV ISSUE #71 a few years ago when her My Family Recipe Journal was released. At that time we talked about how she came to food, being a chef, Food Network's Halloween Wars, and more.
This month, we caught up with her to talk about her latest cookbook that came out last year - UNWIND: A Devotional Cookbook For The Harried and Hungry, food festivals that she is participated in and why she likes being involved, hosting Halloween Wars, why she likes being part of the Food Network family and more!
ATHLEISURE MAG: It was so great chatting with you a few years ago where we talked about how you got into food, your food journey and everything that led up to the Family Recipe Journal that you dropped as at that time, you were a few days out from dropping that book!
So before we talk about things that have gone on since that book and things that are coming up, we’d love to know if you remember the dish that you had that made you first fall in love with food?
CHEF AARTI SEQUEIRA: Oh wow! I mean, I don't remember doing this because I was just a baby but my mum, my most vivid memory of me with food is that she would be making dinner and she would just you know pick me up and put me on the counter next to her chopping board and she would just be slicing onions, gar-
lic and ginger and she'd look away for a second. And you know, with my little like you know how babies don't have like knuckles, right?
AM: Right!
CHEF AS: They just have dimples. It’s just those teeny, tiny dimples in a fist and I'd grab the onions and I was just shoving them in my mouth!
AM: Oh!
CHEF AS: She couldn't, she couldn't believe it and I liked it! It’s ironic because I hate raw onions now.
AM: Right!
CHEF AS: But I loved it back then, and I think that, you know, just from then on that the kitchen is just always where I've wanted to be and there's always been food in my mouth haha.
AM: Which is a good thing! I feel like if people were less hangry, that things might be better!
CHEF AS: Well that is true!
AM: Well, when we last chatted you were like a couple of days out actually from the My Family Recipe Journal, but since that conversation in talking with you, you also have released UNWIND: A Devotional Cookbook For The Harried and Hungry. Can you tell us a bit about the book, why you wanted to create it, and what can we expect when we're reading this?
CHEF AS: Yeah, I really created it for people like me and maybe people who are not like me, but anyone who experiences that sort of 4:30pm/5:30pm salt in the wound?
AM: Yes!
CHEF AS: You’ve had a full day and you've been all things to all people and
then you’re like, “and now I’ve got to make dinner?”
AM: Right!
CHEF AS: Are you kidding? And it feels you know, it’s the last thing usually between you and bed.
AM: Yeah.
CHEF AS: Haha or you and crappy television, you know what I mean?
AM: Exactly!
CHEF AS: It’s the last hump that you have to get over. And I just found myself taking this thing that had once been my joy and once been my Sanctuary and starting to resent. It was like I started to phone it in and that's not right because you know, I have children now!
AM: Right!
CHEF AS: I didn't want to be giving them or serving them resentment at the dinner table.
AM: Of course!
CHEF AS: So, one of the things that I remembered is that there was this woman that owned an Indian grocery store in LA. and when I had to talked to her about cooking, she had mentioned that she had always prayed before she cooked and that was such a light bulb moment for me! She's Hindu, and I'm Christian. and I just remember going, well if she's doing it - why am I not doing it, you know?
AM: Mmm
CHEF AS: So I did start praying before I cooked and I just found that it opened up a passageway, like a spiritual passageway that took this very mundane chore. This thing that I resented and helped me see it as a moment of sacred connection and it redeemed it, right? And what I found was that in what started off like, "oh Lord,
please let this dish turn out right or okay,” you know what I mean? Or let the kids like it or not have anything fall on floor – turned into…
“You know, one of the reasons I'm really upset right now, Jesus is that I'm really feeling discouraged that I didn't get that job that I wanted.”
AM: Right.
CHEF AS: Or, “I'm really scared about this thing that's happening in my family or any number of things.” And so, while I was cooking, that's when that conversation was happening. And I found that there was so much healing.
AM: Yup.
CHEF AS: That healing that was happening through that whole process was amazing. And I was like, well, if it works for me, I would like to be the sort of guide that says, “hey guys, this can work for you too.” This can be a moment, a half hour, 45 minutes in the day, where okay, maybe you didn't have your quiet time today, or maybe you did, and you need another one. This can be It. And I think the lesson that I learned from that is that, you mentioned it! You know, so often when we're walking into the kitchen at that hour, we are tired and we are hungry and we are hangry. And that's when quite often we are in that space. So, if we can get into the practice of turning our eyes towards heaven, when we are at our worst in the kitchen, then we will do that when we are at our worst in the car, in a meeting, doing laundry, talking to someone that's very triggering.
AM: Oh yes!
CHEF AS: All of this stuff, it just builds up muscle in us. So, I now have learned after that experience and after writing UNWIND that how you show up in the kitchen and how you come out of that kitchen, is great practice for how you
show up and leave every situation in your life.
AM: That really resonates because a lot of times when there's projects being worked on whether it's a series of business meetings or calls I need to make I'll do a prayer before.
CHEF AS: Yes!
AM: It could be a project or anything I’m doing where I need that reset, it allows my mind to take a pause a beat and then to almost get closer to certain things that maybe have nothing to do with what's going on. But you're able to kind of like categorize it and you just come out a lot better of a person versus me just running out and being like argh!!!
CHEF AS: It is good to sort of slow down. You know, I think a lot of people say, get present. And for me, getting present with myself is just not enough because myself is the problem. So I need to get present with God. That is the one that's going to pull me out of myself and actually fix it.
AM: That's true. That's very true. And, you know, do you find that, because I find that the books that you've done, it is so personal because you are talking about, you know, getting in touch with yourself, getting in touch with God, getting into a better place. Is it is it more difficult to have these books that have a cookbook component as well as this other inspirational component too? Do you feel the process in writing it is longer? Do you feel that you get, you know what I mean - like, because you're doing two different components putting it together. It's beautiful, and seamless, but I know a lot of times if I'm writing something that comes from more of a personal place in my heart, I'm gonna grapple with that for like 80 more hours.
CHEF AS: Yeah, 100%. I mean, I think writing a cookbook is a much more difficult process than I imagined. I think before I kind of got into this world, I was like, oh, well, you know, you just write your reci -
pes and blah blah.
AM: Right!
CHEF AS: But then once it becomes your way of life, at least for me, you know, I'm super critical.
AM: Yeah, same.
CHEF AS: Super critical of myself and so I'm questioning every instinct, every idea, every finished product. Wondering if it's good enough, wondering, if I've written it well, wondering - you know saying the worst things to myself. And so, then couple that with trying to be an ambassador for God.
AM: Right.
CHEF AS: There is always like, there is so much room for failure. I did find it to be a really, really difficult process. We also did it so quickly. We did the whole thing in about 6 or 7 months.
AM: Whoa!
CHEF AS: You know, most people take like a year or 2 years because, you know, some of the people that I'm seeing putting cookbooks out, they're like, “you know, this has been the past 2 or 3 years of my life,” and I'm like, oh my God! You know, I don't know what's worse. Like I don't know if it's worse to live with something for 3 years and live with that kind of pressure for three years.
AM: Exactly.
CHEF AS: Am I a marathon runner or am I a sprinter? I think I've always been a sprinter.
AM: Yup.
CHEF AS: So I think that God kind of knew, you know, what kind of project it needed to be for me. But yeah, I mean, I think I even posted on my social media about how difficult it was that like the
process of creativity was not like - was not like a scene from Ratatouille and it has never been for me. It's never beenit's very rarely a moment of like the muse, you know, and going to bed where it’s saying, “hey, why don't you pull tamarind and ginger together and build ribs,” like it’s very rare that that happens. A lot of it is full on. It feels like you're working out, you are throwing weights around picking them back up again, throwing them down again that was the process for me and getting to write that book meant that I had to employ 2 very different parts of my brain and try to make them make sense. But it was also a great challenge, like, I really enjoyed it and I sort of felt like this idea for me felt like a download from heaven and so I was like at this moment in time, I'm the only person that is doing this. So I have to believe that I am also being totally equipped to do it. I have to thank my husband who helped me so much because he loves words and he loves the Bible and so it's really helpful to have him at my side literally for some of them like writing portions of it and then me being able to then put it in my own words. He was like such a such a rock to me.
AM: That's amazing!
Are you already thinking about that next cookbook? I mean, you've already done, you know, these last two. I mean, I know you had one before obviously, but you know, that's so quick between the recipe book. Now it's UNWIND! Is there something in the future that you're kind of sketching out?
CHEF AS: I don't know, you know, I think cookbooks are so hard because frankly there are just so many of them and it's hard to capture people's attention in between. I mean, I'd love to write another one, but I think I also would like some time to really fine tune you know, where is my cooking at this point? What is it that excites me. And what you know? I just feel a little bit all over the place because my career has really, has really taken off it feels like this year.
AM: Yeah.
CHEF AS: I’m traveling, so much of that. I'm probably cooking for other people more than I'm cooking for my family.
AM: Wow.
CHEF AS: And yeah. And so, I want to get back to cooking for my family because I feel like that's like truly the essence of who I am or who I want to be. And so, I'm open to it, of course, and I'm open to even doing another one because I, I do think that I'm proud of it. I really, I'm really proud of it. And even, you know, and every time, just even the other day, someone sent me a photo of one of the recipes that they made and the fact that they were doing it in their small group and they were going through the devotions together. I mean, it just is like so meaningful to me more meaningful than anything else I've worked on, because yes, they're making the recipes, but they're also reading the words that I wrote and reflecting and when I read the words that I wrote, I'm so very convinced that I was not the one that was writing them because I don't recognize it!
AM: Haha right!
CHEF AS: You know, I'm a little nervous to go through that whole process again because, frankly, it was really rough. But when I look at it and I look at the fruit of it, I'm like, well, I mean, hi, I get to partner with God again and that’s kind of amazing.
AM: One thing I love when I'm looking at your IG, I love your Monday Motivations. I think they're so amazing.
CHEF AS: Oh thank you!
AM: And as we are dropping on Monday, do you have a Monday Motivation for us that we can share with our read-
ers?
CHEF AS: Ooo. What have I been toggling in my mind? I think the message that I feel like keeps coming up is - if God is knocking on the door, he's kind of yelling through the door at you.
AM: Ha! I feel that one!
CHEF AS: Which is kind of, “are you more interested in what I can do through you or are you more interested in spending time with Me?”
AM: Ooo ...
CHEF AS: Because I have to say, I took inspiration from someone who posted it online - that concept, at least. But I have been feeling it -
AM: Yeah.
CHEF AS: You know what I mean?
AM: Yeah.
CHEF AS: The first one is about me.
AM: Yup.
CHEF AS: And the second one is about God.
AM: It's about Him. Yeah, you gave me goosebumps because I yeah, I thought about something very similar to that, a couple months ago, and I was like, well am I really trying to do that because I want to amplify Him or am I trying to do it so I can boost myself up? Like wow, yeah.
CHEF AS: Yeah, it hurts. So I did not like it.
AM: 100%
CHEF AS: When I saw it on IG and I still don't, but I think that's the point. I think that it's –
AM: It’s uncomfortable -
CHEF AS: It’s uncomfortable and I think those of us who are sort of our own turbines, who are in that sort of entrepreneurial space, it becomes a lot about me and what can I do? What can I accomplish and what's the next thing to build? How do I build on what I've already built? All that stuff and so then we try to kind of loop God into it saying, “you know use me for whatever it is that you want,” but you know intrinsically, we're like yeah we want to get some action, right?
AM: Right.
CHEF AS: You want to rustle up some action. And I think, especially for me, like I'm not really good at sitting very quietly.
AM: Same
CHEF AS: Or sitting in a posture of listening or just being or just any of those things.
AM: It's a good reminder.
CHEF AS: Yeah, that would be my Monday Motivation is just go sit and do nothing for a minute.
AM: Yeah, wow. Yeah.
CHEF AS: Haha I know!
AM: Well, you are always traveling! You were just on an amazing trip in Peru with some of our faves who have previously been in our issues - Chef Duff Goldman, Chef Fariyal Abdullahi who was our AUG ISSUE #104 cover, and Chef Marcel Vigneron. I love an immersive trip and it seemed like you guys got to combine your culinary knowledge along with those that were indigenous to the area and people, as well as to be part of some amazing cultural activities!
Right now your IG has a number of food
festivals you’ve been at as well as those that are coming up! We are looking forward to the Food Network Wine Food Festival that takes place mid Oct. and I know that you’re not involved in that one, but Iove being able to go to festivals like this. What do you love about participating in food festival and can you tell me more about the Del Mar Wine + Food Festival that is next month? I mean that Spice Girls Dinner seems pretty amazing.
CHEF AS: Yeah, food festivals are so fun because it's sort of like, you know, that everybody there is one of you, you know what I mean?
AM: Yup!
CHEF AS: Like, these are people that love food and love food television and love to celebrate and love to gather!
AM: Yes!
CHEF AS: The Gathering thing to me has really been feeling more and more important. I think because we have so many years of not gathering.
AM: Yeah that was tough!
CHEF AS: I heard once I was listening to a podcast and I'm not saying I've ever read Alexis de Tocqueville, but I guess when he visited America he was like, “the thing that's very interesting about Americans is that they love to gather.”
AM: Facts!
CHEF AS: They will find any reason to gather and so when we weren't gathering, it was like one of the most un-American things that we could have done.
AM: Yeah.
CHEF AS: So I think that's one of the things that I have come to really appreciate about food festivals is we're all together. We're breaking bread, we're maybe having a couple cocktails.
AM: Yes!
CHEF AS: You sort of feel like, this is who we are. This is the essence of our humanity, the essence of our identity as a people, you know? It's a very unifying moment. I think, especially for people who are creating content, whether it's, you know, on traditional streams, or on social media streams, or YouTube or whatever it is, you know, it kind of goes out into the ether and even if you get likes, yes, you get some sort of feedback, but to see the actual faces! To sort of interact with the actual spirits of people who were like, “I saw when you did that thing.” Oh, it feels real and it feels really gratifying in that moment, selfishly. And it feels very encouraging, honestly - to say, okay, I'm on the right path, I'm going to keep going because it can feel like a very isolating experience.
You know, basically, like I remember when Twitter came along we were all like, oh, doesn't it sort of feel like there's one million people and each of them has a megaphone and they're all yelling? So no one's listening to each other and so sometimes things like food festivals can be so gratifying because here are the people that have been listening!
AM: 100%
CHEF AS: You can see, you can then engage like, oh this is what touches people. And this is what people find necessary. And this is what sort of they find unique about when they come to my corner of IG and it can help sort of fine tune your voice.
AM: Exactly!
Tell me about the Spice Girls Dinner at the Del Mar Food Festival!
CHEF AS: Yeah, I'm excited about Del Mar because not only because it's a very beautiful food festival, this whole
thing was spearheaded by Troy Johnson and his wife, Claire Johnson and you know I've known Troy forever for like decades through Guy's Grocery Games.
AM: Ok!
CHEF AS: No, no it’s not been that long! So this is the, you know, they already have babies, but this is another baby of theirs. They're really putting their money where their mouths are and trying to encourage the same thing, the sense of community and gathering, and celebration, and celebrating chefs who are, you know, taking risks in the kitchen and so, I'm really excited to go see people, but also support people who are risking it all you know.
AM: Wow.
CHEF AS: Like Troy and Claire, I think our dinner is going to be so interesting because I love Claudia Sandoval (winner of MasterChef S6, Judge on MasterChef Latinos, Host of Taste of the Border on Discovery+). I love the way she cooks. She has a really strong connection to where she comes from and in a way that I love because she sometimes will take the humblest of dishes, like, her grandmother's beans and she won't change it all that much. She will present it just like that because she's like they're actually good enough. That's very inspiring to me because there's, you know, a lot of the food that we all grew up with, it's not restaurant food.
AM: Correct.
CHEF AS: It's home food. I'm trying to figure out a way to gussy that up so that it looks pretty in an Instagram photo sometimes can feel very difficult!
AM: Daunting, yeah.
CHEF AS: So I I think that it's, I think it's really, it's been very inspiring to me to go, no, the dal, just the way it is. The dal just the way I grew up with is enough and good enough! So, I'm really excited to see
where our spice palettes cross over, compliment each other, and contrast with each other. I think it's going to be a really fun dinner and I'm really excited also for the wine pairing because Neeta Mittal, owner of LXV Wines - she's Indian and so she's got a particular palette when she's looking at wines because she's going well, what wine will play well, with these spiceswill amplify them and vice versa. So, I think it's gonna be a really interesting unique dinner in that way.
I'm relatively new to this circuit you know, compared to some people that have been doing it for a while and so you're only honestly, you're only as good as the organizers of the festival. It is such a beast to organize these things. There's always something that you didn't think about.
AM: Right, for sure.
CHEF AS: So that's a huge factor to me! I want to be at a festival where we’re all you know, you do your job, I do my job, but we do our job so that we can support each other and make each other look good. That's, you know, that's one of the big things.
AM: That's amazing.
CHEF AS: I love going to festivals where there's a lot of great food on display, you know, especially a lot of adventurous food because I'm like, oh, the people that are going to show up here are going to be willing to try things that, you know, they've maybe never tried before.
I just did the Ilani Wine and Food Festival at the Ilani Resort just outside of Portland. That one was so amazing because even though you know this festival's been going on forever, I made these Jackfruit Sliders with a date barbecue sauce. That was a two for two in terms of things that people haven't tried before. People were so willing
like, when you know, I remember someone came over and they were like, “your pulled pork was amazing.” I was like, “that was jackfruit!” So I love going to festivals where I can bring something that someone hasn't had before. Not just for the the purpose of maybe trying something new but, then also that people go home and they're like, I'm going to buy that and I'm gonna work that into my meal plan, or whatever it is. You know, that's just like I want to be of service, and that's really helpful but I love festivals like that where I can be of service.
AM: I think that that’s amazing. And I saw those pictures of the Jackfruit Sliders. And I was just like, whoa, I've had jackfruit but never thought about barbecue sauce and dates – but ok!
CHEF AS: Yeah, well, you know, I had the barbecue sauce ready to go. I had that idea. I was just trying to think because I didn’t think that I was gonna have the time or the energy to like slow cook a ton of pork.
AM: Right.
CHEF AS: So then it was like, what about, you know, I think actually I was talking to Damaris Phillips (2013 winner of Food Network Star, Guy’s Grocery Games Judge, author of Southern Girl Meets Vegetarian Boy) about it and then we came up with that idea together, so that was super helpful.
AM: Love that! Ok, so Halloween Wars. I mean, first of all, I can't even believe that we're sitting in the fall.
CHEF AS: Yeah!
AM: It's rainy here in New York today and I'm like, wait, the holiday season is around the corner. I always know it's around the corner because I see the promos for Halloween Wars.
CHEF AS: Ha ha! I know! It’s all a long slippery slope from there!
AM: Yup! So what are you excited about for this season? I always look forward to the different things and I'm always amazed at how grotesque in the best way possible that some of the things end up being, I'm like, oh my God, who does that? I'm so scared! But at the same time, the baking capabilities and dedication to craft is next level when they’re on the clock!
CHEF AS: This season is so great because each of the teams is helmed by an All-Star. So each of these people have won before, they know what it feels like and they know what it takes. So, they’re kind of acting like team leaders to their teammates. There's a lot to, you know, you whenever you go into competition, you don't cook, carve, sculpt the way that you do –
AM: Exactly.
CHEF AS: At your bakery or at your place, you know? You've got to, you've got to do it in a way that is a work smarter not harder kind of mindset.
AM: Yeah.
CHEF AS: And yet, you're still going for perfection as possible. So that's why this season is so great because and that's why that from day one like the displays were already almost like finale level.
AM: Ooo.
CHEF AS: Perfect, right?
AM: Yeah -
CHEF AS: You had these people who are veterans informing the entire process. So that's what's so great about this season.
AM: That is so exciting!
Tyler Florence’s, The Great Food Truck Race is one of my favorite shows. So, seeing you on the finale, this last season, I was like, wait, there's Aarti!
CHEF AS: Ahhh. Yeah, the food was legitimately awesome! You know, sometimes it's like you know with competition you have a lot of grace because things are not gonna - you just don't have the same amount of time that you would at home or in a restaurant. So I was so impressed, every bite that I took, I was like this tastes completely dialed in. It was amazing. It was truly amazing.
AM: Well, are there any other shows coming up that we should keep an eye out for because I always love when I see you at, like, Tournament of Champions or you're on Guys Grocery Games. And I'm like, this lady is working.
CHEF AS: I'm trying to work. I am trying to work. I just got something and I don't think they've announced it yet.
AM: Okay.
CHEF AS: That's going to be super exciting!
AM: Amazing.
CHEF AS: Thank you! And then you know, all the usual like Grocery Games and all that kind of stuff is still coming down the pipe. Yeah, it's just always such a privilege to be part of the part of the family over at Food Network. Whenever we get to see people, you know, you get the sense that that Food Network is on all day.
AM: Exactly.
CHEF AS: For some people, you know what I mean? It's just very cool that even if I'm not currently shooting something and they turn it on, more than likely one of us is on there. You know? It feels really intimate to be in people's homes that way, and I think that that's how they feel about us, you know, based on the reactions we get. So it's really such a privilege.
AM: I love that and are there just any upcoming projects In general that you would like to share to get out there or or, you
know, just things that you have going on?
CHEF AS: Yeah. I mean, one of the most exciting things that's coming up in the short term is that I'm expanding my line with QVC .
AM: That’s amazing!
CHEF AS: Yeah, really amazing! It's such a huge community to be able to dive into and QVC has been so generous and so sweet with me to sort of pull me into the fold and say, hey what do you think about doing this? And here are the kinds of things that our people love and how would you put your own spin on it. And so, you know, it's a select few people that get to do that and I was really hopeful when we started the line last year that we would get to do this, and It has expanded exponentially and some of the things that we've got in the line, I use on a daily basis. They're unbelievably good quality, you know, I really wanted to make sure that it would be something I would use and it's just really exciting, so I think that's going to launch at the end of October.
AM: Congratulations on the continued success of your line with them and I’ve seen the cute kitchenware!
That's so exciting. Yay!
CHEF AS: Yeah!
AM: I just love that every time I see you on shows, you just have such a love and zest for food, and like you're talking about community and people coming together! What do you want your legacy, you know, to be in terms of the imprint that you've left on all of these different things that you're doing and whatever ends up being in the future - that may not be happening at this moment?
CHEF AS: Gosh. Well, I mean, the most important thing to me obviously is my family, right? And just for my girls to know that I did the best I could to balance these two parts of my life. But that they were always
way more important than anything else, you know, for them and my husband to know that.
But outside of the home, I guess that I want people when they think of me to think of someone – who really valued coming around a table. Like, I really think that there are so many things that are coming in to distract us from connection with each other, you know, phones and social media. And I know there's been a lot of discussion and study recently on, you know, the impact of phones on kids.
AM: Yes.
CHEF AS: And teenagers. And what that does to the family and I really think that something as simple as sitting around the table and having dinner as many nights as possible is one of the most powerful things that we can do to combat that. Like so that would be probably part of my legacy. Then the other part is that, so often when I'm competing and doing things like that, I'm doing stuff that I feel completely out of my depths doing.
AM: I feel that.
CHEF AS: I'm, you know, like just recently I got booked for a bunch of things and it made me so scared. I was like crying in a fetal position.
AM: Oh no!
CHEF AS: It was bad because I was like, I cannot do this. I don't know how I'm gonna fail like. That has no matter how many times I do it, it just feels like it's something that I'm constantly fighting and I don't think I'm the only one.
AM: Nope!
CHEF AS: So I suppose part of my legacy, I hope these are very big words. It's just that, I was loud about feeling unequipped to do things, but doing them anyway!
AM: Which is huge! I tell people all the
time, I’m always in my head, mulling over things and nervous before I do something. Even if it's like a million times, whatever, because everything is a little bit different and you just, I don't know, it's a thing, but I was like, if I feel that shaky about it, I have to kind of tell myself that you feel shaky because you want to do so well, and you care so much about what it represents for myself and what it is for the other people involved. So I try to turn it, although I'll still sit there and be like, I gotta run to the bathroom. This is crazy, but in the end, it does end up being lovely.
CHEF AS: Yeah, I think that there's the sense of like, if it isn't going easily, then you must be doing something wrong or you must be in the wrong place. Yeah, you must have made the wrong decision and I think that as I mean I'm 46 now. So hopefully it'll stick this year …
AM: It hasn’t yet, but it’s tough.
CHEF AS: Yeah, hopefully, but you know for the first time this year, I was like, after I had my little fetal position breakdown. I was like wait. Why don't I ever say to myself, “yes, I don't know how to do these things. I feel completely out of my depth. But the second half of that is, I'll figure it out.”
AM: Yeah.
CHEF AS: Yeah, figure it out. Just saying that has started to change things where I'm like, okay, you know, it may not go smoothly and it may not go off without a hitch.
AM: Right.
CHEF AS: But, I will figure it out. You know what I mean? It doesn’t have to go perfectly. I'll land something out of there. And that has felt very empowering actually. I think that just saying that to ourselves can be very edifying.
AM: 100% I like that. I will try to remember that the next freakout that happens.
CHEF AS: I will figure it out!
@aartipaartipics
PHOTOGRAPHY CREDITS | FRONT/BACK COVER, PG 16 - 22 Rowan Daly | PG 25, 26 + 38 Food Network |
We're looking forward to one of our favorite times of the year in terms of the culinary calendar - the 2024 Food Network New York City Wine & Food Festival (NYCWFF) presented by Invesco QQQ! Much like Chef Aarti Sequeira mentioned in her cover interview, there is something about gathering and community! Being at these events allow you to see a number of Food Network stars, celebrity chefs, food personalities, mixologists, culinary creators and more! You will be able to enjoy master classes, panels, wine tastings, your favorite restaurants through tastings and intimate dinners, as well as to try new ones to get an idea of their menu. We enjoyed attending last year's event which you can check out what we did here from our OCT ISSUE #94 .
This year, we're excited as NYC's ultimate wine and food festival takes place Oct 1720th and will include over 80 events over 4 days that will be in NYC and in Brooklyn that allows you to join them in their mantra of EAT. DRINK. FEED NYC! This includes 500 restaurants, bars, and 200 sponsors. On average, approximately 48,000 fans a year attend this event along with 3,000 volunteers that are involved to support this event.
As we're days away from kicking off the 17th annual event, a number of these events will take place at the Invesco QQQ Campus at Brooklyn Army Terminal. By including the borough of Brooklyn into the festivities, it centralizes the signature events, Pier Parties, and the Grand Tasting (which is one of our events that we will attend on the Trade Day) into one expansive 450,000 square foot campus. Regardless of whether it's raining or not, this will be a tented experience at this location so that you know the good vibes, bites, and sips will happen uninterrupted! It also highlights the diversity of culinary tapestry that also exists here and it's exciting that they are making their debut at the NYCWFF.
While we celebrate food and what it means when we're together, 100% of net proceeds from NYCWFF will support God's Love We
Deliver which is NYC's only provider of medically tailored meals and nutrition counseling for individuals who are living with severe illness. To date, NYCWFF has raised more than $14.8 million for its charitable partners to make a significant impact in the city. In 2023, God's Love We Deliver delivered 4 million meals to nearly 15,000 individuals.
Make sure to read our OCT ISSUE #105 which drops on Oct 30th where we will have a recap on events we attended during NYCWFF which includes: Southern Glazer’s Wine & Spirits Trade Day hosted by Wine Spectator at Grand Tasting, Meet Cutes NYC presents Tacos & Tequila, and JJ Johnson’s The Cookout: A Hip Hop Celebration hosted by Rev Run and Angela Yee.
PHOTOGRAPHY CREDITS | Paul Farkas
It was great to spend some time with NY Mets’ DH Slugger, J.D. Martinez to talk about his playing with the Mets; his nickname 'Flaco;' his go-to workout exercises; his music taste and the OMG team hit anthem; and more.
As a player with asthma, he also highlighted how important it is to consider having a vaccine for Pneumococcal Pneumonia, especially with certain risk factors, such as having asthma.
This conversation was brought to us by Pfizer, who informs that Pneumococcal Pneumonia is a potentially serious bacterial lung disease. Symptoms can hit without warning and take you out for weeks, possibly even landing people in the hospital. You are at higher risk being age 65 years or higher, or 19 and older with certain chronic health conditions, such as asthma, chronic lung disease, chronic heart disease, diabetes, and more, according to Pfizer. Talk to your doctor or pharmacist to see if pneumococcal vaccination is right for you.
Visit https://www.KnowPneumonia.com/ to learn more.
ATHLEISURE MAG: Your nickname is Flaco how did you get that nickname?
J.D. MARTINEZ: My hitting coach when I was in Little League growing up, he was my mentor, Paul Casanova. I was super skinny, and he just started calling me Flaco. That was my nickname. He'd call me Flaco. It's one of those things, through Miami. It was like my code word almost, where like you'd call me Flaco, you knew I hit with Cassie, and I worked with Cassie. (Editor's Note: Paul Casanova's teammates also called him 'Cazzie')
AM: You were diagnosed with Asthma posing challenges way back in Little League, what risks does having Asthma play in sports and what can people do about it?
JDM: Asthma was a big part of my childhood. I remember being in Little League, and I think I was maybe 3 year old when I
was diagnosed with it, and being in Little League and trying to play baseball with asthma and constantly being in and out of the hospital, like once a week with my mom and my dad. Throughout my whole career it's just been managing it, and finding ways to manage it, like with medicines and stuff. That's why I'm here today and partnered with Pfizer to help spread the word about Pneumococcal Pneumonia, and how having asthma puts me at over 5x higher risk for the disease, compared to healthy adults age 18-64. So, I got vaccinated to help protect myself and I recommend that everyone with asthma to talk to your pharmacist or your doctor or go to KnowPneumonia.com. It's very important for me. I just know so many kids that should know this stuff playing with asthma.
AM: When working out, what are 3 goto exercises for you?
JDM: For me, it's turning my hips on, doing a whole hip circuit - a routine that kind of loosens up my hips and strengthens them at the same time. Then from there, I really turn on my core and stabilize my trunk. Then I like to do legs, because they are my weakest part of my body, so for me, I feel so much strength, when my legs are strong, so I like to do legs as much as I can.
AM: What music do you listen to energizing for the game? This whole OMG song really took off!!
JDM: For me, it's kind of whatever is hot at the time. I know sometimes we're in the clubhouse and Winker's putting on some rap, and if we're riding with that, we're riding with that - and feeling like you're Eminem I guess, and you're having fun with it. And for me, EDM, like House Music, with a lot of beats, that's what gets me going. That's kind of what me and Mark Vientos listen to in the gym when we're warming up and activating. And then obviously you got
Oh My God, OMG, our victory song, you know, and the whole Iggy thing that happened. (Editor's Note: Met's teammate José Iglesias is also a Latin Pop music artist who performs under the name Candelita). It was hilarious. It was just funny how that whole thing came about..
AM: Sure, well you said you had to hear it first - and then you were like Wow it's good right --
JDM: Yeah I was in Triple-A, and all of a sudden Iggy was like, "I got to show you this song, I got to show you this song." I was kind of making fun of him, I was like, "what are you like Marc Anthony now," because he was being represented by Marc Anthony for some time now, coming up with all of these songs. And he was like, "you got to hear this song," and then he played it for me in the speaker, and he was like, "I think this one is going to be the one that really blows up, like really helps me." I said, "dude, this is really good, I kind of like this! If you get called up to play for the Mets, we're playing this, so you gotta send it to me..' He wanted to play it for the walk up song, and so when he got called up I got it played on the speaker for everyone, kind of in honor of Iggy coming up. And the team was in a fragile state at that point, we weren't playing very well, and we kind of all jumped on board and it became our team anthem I would say. We made it a joke that every time we hit a home run we would play it.. so then they did it, and it kind of caught all of the fans off guard.
AM: We also see you like Reggae music a lot?
JDM: I also love reggae when I'm on my boat!
@jdmartinez28
PHOTOGRAPHY CREDITS | PG 52, 56 - 63 + 9DRIP STORI3S PG 60 - 63 NY Mets | PG 54 - 55 Pfizer |
It’s always a pleasure to watch those that are truly one with their work! You see their passion and the care that they have for their craft and Derek Hough is one of those people! Whether you’re watching him dance, judge those on Dancing with the Stars, or working with other clients to get their vision to the stage in the way that they want it, he is a man who is full of life and shares that love with everyone who watches him! We had some time to chat with him to find out more about how he became a dancer and choreographer. This 4X Emmy winner for Outstanding Choreographer and 6X Mirror Ball winner for DWTS sat down to talk with us about his life and passion for dance, what we can expect from this season of DWTS and his partnership with Pepcid.
ATHLEISURE MAG: When did you first fall in love with dancing and when did you realize that you wanted to do it as a career?
DEREK HOUGH: I first fell in love with dancing when I was about 11 years old, my mom actually made me go to dance class. I have four sisters and she dragged me to dance. I walked in and I had an amazing teacher and he just made it really cool. He gave me a nickname, Heavy D, and I was like, oh, that's cool. But for me, I fell in love with dance really just with the music, just the way it made me feel, moving my body, syncing it up to the beats and the rhythms. I just fell in love with it, and I got to travel, and compete, and I had a great community. So dancing has been a really important part of my life, not just in the art form of it, but the social aspect of it as well, feeling a part of something, a community. So, yeah, dance has been part of my life for a long time.
AM: Your career has been phenomenal from being a dancer, choreographer, you even choreographed a dance routine for Olympians who were World Ice Champions for Sochi 2014 where they won Gold, you've acted and more! Did you imagine that dancing would allow your creativity to have access to these opportunities?
DH: You know, it's crazy growing up, we always want to be like rock stars, right? You're listening to music and you're playing air guitar on your bed, jumping up and down and imagining being on stage. It's kind of crazy to think that I'm able to sort of live out those childhood dreams but through dance, to go live on stage in front of tens of thousands of people, hundreds of thousands of people, honestly, perform in front of millions of people on television and meet an eclectic group of people. I’ve met astronauts and Oscar winners, Emmy winners, race car drivers, just people from all walks of life because of dance. I met my wife because of dance. I owe so much to this beautiful art form and this sport as well. It's an incredible gift that keeps on giving.
AM: You've been involved with Dancing with the Stars since Season 4 when you were a guest instructor and then in Season 5, you came on as part of the professional cast. What was it about the show that drew you to want to be part of it?
DH: Well, it's funny actually, originally, the producers asked me in season four when I was a guest on there they said, “Are you interested in doing the show?”. I was like, “No, it's not for me.” I'm in London doing a musical and this show isn't really my vibe and then my sister won season four and I was like, “Wait, hold up, hold up. What's this show again? Hold up, what's going on?” So I joined season five. It's funny that people back then were like, “oh, this show, it's so ridiculous, it's not going to be around that long." It's so interesting how it's one of the longest lasting shows honestly, knock on wood, it keeps going. But yeah, I love it, I love it so much. Again, the gift that keeps on giving. It really is, each season is just unique and different every time.
AM: What are you looking forward to this season?
DH: I'm looking forward to obviously
all the contestants in their journeys and just seeing how it all evolves. There's a few little things that I'm actually planning, there might be a performance in the future, so I'm preparing for that. I'm looking forward to that, and I think this season holds something special. It's been a very interesting year with lots of highs and lows and challenges, and so to do something on this season, that will be meaningful. I'm looking forward to that, that's all I am going to say without saying too much about it.
AM: Being on the show as well as other projects that you're part of has to be a lot, how do you take time to relax so that you can be ready for the next day?
DH: There's so many different projects that I'm a part of - doing my tour, doing Dancing with the Stars, and it's important. It's about balance and the best way for me to switch off my brain because my brain just keeps going nonstop. One of my favorite things to do actually is I go home and I do my little snacking and streaming, just like we all do. Get home and watch my favorite show and I bust out the snacks and I am a prolific popcorn eater. I love popcorn so much, but it doesn't love me, but I had to have it anyways. It actually works out great because to manage that sort of heartburn if I overdo it, I have Pepcid Max Icy Cool Mint and it just works really fast, it lasts all night unlike those antacids, and it provides an instant cooling sensation, which is great and again, it lasts all night. So I kind of call it my Chilling with Pepcid. I'm chilling with Pepcid, but that way I can enjoy my snacks, I can enjoy my shows, my hot sauces. Honestly, before I actually go on stage as well when I go on tour, because there's nothing worse than when you eat something and you go on stage, you have to sing and perform and talk and host, and you just have that burning sensation. So it's great to have that instant cooling sensation with Pepcid Max Icy Cool Mint. (Editor’s Note: Based on 9-hour acid control studies during the day and 12-hour acid control studies during the night. Acid control does not imply symp -
tom relief.)
AM: Obviously, dancing is a total body workout, what are other things that you do to stay in shape as well?
DH: Lots of stretching, I do yoga, working out, and just strength exercises to sort of engage the muscles to turn them on. Speaking of icy cool, man, it’s ice baths pretty much twice a day and just PT work. I have to do all the things, you know what I mean? I'm almost 40 years old and I was told that my dancing career will be over by like 22 years old. So I'm like, we'll see about that. It's important that I'm mindful and I take care of my body for longevity and I do anything and everything I can to sort of maintain that. There's lots that goes into it for sure.
AM: When you're traveling due to tours or being on set, what are your must have travel essentials?
DH: My dog, my baby, Luna, she's sort of the emotional therapy dog. I must have water. My physical therapist is a must have, I have to have that because the training is so vigorous and the performance is so intense, that we need to have that. I'm a pretty simple guy, honestly. I'm pretty simple, you know, my rider, you know, how people have riders, like, in their things, I’m pretty basic. I'm pretty boring, honestly. I should be a little bit more of a diva honestly but I'm not, I'm really simple, I just like simple things. When I get back on the bus, especially on days off, I just enjoy myself with the snacks. All the snacks, popcorn, nuts, I love chips and salsa, jalapenos. I love jalapenos so much, I can just eat them in a bowl just raw by themselves, it's delicious. Some chocolate stuff, peanut M&M's, Red Vines.
AM: You have partnered with Pepcid recently. Why was this synergistic with you to work with them?
DH: I think that that's part of it really,
was that ability to sort of have something on hand that works fast, it lasts all night, and when I perform where I get that heartburn before going on stage and to have that instant relief that, that cooling sensation, it's really genuinely, really helpful. It also allows me to have a bit more balance in my life to enjoy myself a little bit. I have a really strict regimen in my training and when I'm on tour and my diet and everything I do, but it's also nice to just enjoy myself, and just chill and snack, snack down a little bit and popcorn doesn't love me, but I still love popcorn.
@derekhough
PHOTOGRAPHY CREDITS | PG 64 -69
Disney/Eric McCandless | PG 70 Jesse Bauer |
Over the years, we have always enjoyed when we have connected with 2017 US Open Grand Slam winner Sloane Stephens. Most recently, she was our DEC ISSUE #84 2022 cover. We always enjoy catching up with her about her sport, new projects, as well as her philanthropic focus.
We had the pleasure to catch up with Sloane and this time we caught up with her to find out what she has been up to since we last talked with her! We were also excited to hear about her new wellness beauty brand, Doc & Glo that she launched during the US Open this summer! We also talked with her about her partnership with Athletes for Good which is a joint initiative between P&G, the IOC and the IPC that recognizes the efforts of athletes to improve their communities off the field of play, while also giving their best every day on their journey to their ultimate performance at Paris 2024. P&G awarded 20 Athletes for Good grants of $24,000 each to support causes championed by recipient athletes.
Sloane founded the Sloane Stephens Foundation in 2013, helping children from disadvantaged backgrounds dream big, both on and off the tennis court, by offering yearround tennis, education, mental health and financial literacy programs. The foundation uses tennis and education to change the narrative of poverty, health inequity, and educational development. With programs up and running in the Compton Unified School District – reaching 15,000 children in the area so far, the Slone Stephens Foundation will use the Athletes for Good grant to continue to grow the community.
ATHLEISURE MAG: We always love when we get the chance to catch up with you as we have enjoyed previous inbooks as well as a cover with you! You have had a busy year, what does your schedule look like for the remainder of this season in terms of upcoming matches?
SLOANE STEPHENS: I’m currently in Asia for the final tournament swing of the year. After this, I’ll head home for my off-sea -
son to spend time with my family before beginning my pre-season training block and playing in some exhibition matches.
AM: Are there any routines that you do before a match to get ready to play that you feel that you need to do?
SS: I always make sure to have a well balanced meal – usually chicken and rice with some type of veggie. It really depends on the time of my match but I prefer being the first match of the day so I don’t have much down time beforehand.
AM: Are there any routines that you do once you have completed a match to come down from all of the energy that you had to exert?
SS: Yes! I always get a massage and try to do some sort of self care whether it be a mask or just lighting a candle and relaxing.
AM: We always love following along your social media to see what you are up to and it's fun to see campaigns you're part of, your collaborations, and travels. Last month, you launched Doc & Glo which is amazing! Tell us about why you wanted to launch this brand as well as the meaning behind the name?
SS: I’ve always loved self care and this was always something I wanted to do. It’s a really exciting passion project for me! Seeing it all come together has been so special. The brand is named after my grandparents - Doc & Glo. My grandfather was an OBGYN – they called him doc, and my grandmother Gloria was a fabulous woman who taught me so much about self care starting at a young age.
AM: You launched 2 products - tell us about them and why did you want to start with them? Do you envision tackling other areas that will be available at Doc & Glo?
SS: We plan to launch more items in the body care space! Stay tuned!
AM: What has it been like in terms of coming up with this brand, doing all the R&D behind it, and finally releasing it for us to enjoy?
SS: It has truly been a labor of love! I’ve been working on Doc & Glo for 4 years so to finally see it out in the world is an amazing feeling. This brand was made from scratch – custom formulations, custom packaging, and months and months of testing. I’ve learned so much during this process and I can’t stress enough that entrepreneurship is not for the weak!
AM: How is your Sloane Stephens Foundation going and are there any upcoming projects that are going on that we should know about?
SS: Everything is going really well! 2025 marks our 10th year of programming in Compton and our programs are stronger than ever. We’re also expanding more meaningfully into South Florida, which is very special to me.
AM: How did you and the Sloane Stephens Foundation connect with Athletes for Good?
SS: I'm incredibly proud to be a member of Team USA. They've provided so much support throughout my career, including a scholarship for my MBA degree. I saw this funding opportunity for P&G’s Athletes for Good in an email and immediately wanted to apply on behalf of the Sloane Stephens Foundation.
AM: What did it mean to you to be awarded the grant?
SS: It means so much to be recognized for the work of the Sloane Stephens Foundation and to stand alongside so many other hard working athletes who give back to their communities across the country. When I started SSF in 2013, I sought out to create opportunities for youth to have
tennis change their life. I believe in the power of grassroots sports and want all kids to have an amazing first interaction with whichever sport they choose. I appreciate the support of P&G in making these dreams come true.
AM: Are there projects or initiatives that you will be able to grow or incorporate in your plans because of the grant?
SS: This grant funding supported our summer camp in Compton, which just wrapped up after an amazing 8 weeks. We're constantly looking to improve and add new elements to our summer camp to give our kids the best possible experience. This summer, we were able to incorporate group sessions with our social worker as well as art therapy led by our social workers every Friday.
AM: Are there any other projects you have going on that you would like to share with us that we can keep an eye out for?
SS: We’re preparing to launch our next 2 Doc & Glo SKUs this winter and I’m really excited for everyone to experience them! I want to take over the home and away body care routine.
@sloanestephens
@docandglo
@sloanestephensfoundation
PHOTOGRAPHY COURTESY | Sloane Stephens
