EAT + DRINK EDITION
DELUX MAGAZINE NO. 49
CONTENT
@deluxmagazine Keith N Griffin II
PUBLISHER/CO-FOUNDER @1CognacPapi Lawrence Bryant Co-Founder @lbfoto1 Michael Winfield Co-Founder @brklynstl
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Kyle A Griffin Co-Founder Brian Shields Co-Founder MANAGING EDITOR Ashley Winters AshleyW@DeluxMag.com
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EXECUTIVE EDITOR Shadress Burks Shadress@DeluxMag.com MARKETING DIRECTOR ML Hunt Mario@DeluxMag.com Photographers McArthur Smith Allen B. Thompson Mena Darre Keith N Griffin II Omar O’Hara
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Sales Ads@deluxmag.com
regular featured Stuff 8 Who Got Next 12 Art + Culture 14 Beauty 16 People Who Inspire 18
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COVER: Eat. Drink. Repeat Jon Alexander MUSIC: Tef Poe DELUX COCKTAILS DLXProfile: Books + Bros
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DELUX MAGAZINE No. 49 September 2017 · Year 9· PUBLISHER Keith Griffin II GRAPHIC DESIGN G5IVE MEDIA GROUP 2525 January Ave St. Louis Mo 63110 DISTRIBUTOR Papers Unlimited MO IPAD APP Available in itunes store WEBSITE www.deluxmag.com ADVERTISING Email Ads@deluxmag.com SUBMISSIONS Email submissions@deluxmag.com PRESS RELEASES Email PR@deluxmag.com
Editor’s Note
By Ashley Winters
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EAT + DRINK N EDITIO
ou have been cordially invited to Delux’s Eat + Drink issue. Having a seat at this table will grant you the chance of a lifetime! Your taste buds will be teased with a gratifying sensation, as your imagination runs wild with each pop of flavor. In this issue, we would like to introduce you to some of STL’s hottest chefs. Read up on their favorite feast, recipes, trials and triumphs of being a chef in the Lou. Basque in a variety of sauces created by Chef Bobby that he uses for his infamous chicken wings. Then we’ll head down to the Grove to Sweet Fixx and indulge in one of Chef Katina’s mouthwatering cupcakes, and lastly before we part ways we’ll wrap this up with something special from Chef Jack. Each of our featured chefs; Chef Arris, Chef CJ, and Chef Justyn, all bring something unique and exceptional to the table, worthy of bragging about. So sit back and enjoy our food journey ride!
[Stuff]
The Swift Life THE ALL NEW MARTELL BLUE SWIFT In 1783, Martell was the first to ship its barrels of cognac to the United States. Today, Martell celebrates this history with another first : Introducing Martell Blue Swift, the first-ever Martell VSOP matured in French Oak casks and finished in Kentucky Bourbon casks. Martell’s signature process of distilling cognacs free of impurities leave it open to absorbing the rich aromatic tones from the bourbon cask. The result is Martell’s hallmark cognac style, characterized by delicate notes of candied fruit and plum, now complimented by the subtle sweetness of vanilla and toasted oak from bourbon casks. Exceptionally smooth, with a rounded taste and unique character, this redefines the boundaries of cognac. For years, the Swift has been an icon for Martell. A bird with the rare ability to fly for days without stopping, the Swift is bound by nothing – traversing oceans and continent.
DETROIT
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n the summer of 1967, rioting and civil unrest starts to tear apart the city of Detroit. Two days later, a report of gunshots prompts the Detroit Police Department, the Michigan State Police and the Michigan Army National Guard to search and seize an annex of the nearby Algiers Motel. Several policemen start to flout procedure by forcefully and viciously interrogating guests to get a confession. By the end of the night, three unarmed men are gunned down while several others are brutally beaten.
AMERICAN HORROR STORY American Horror Story is still at it. The series -- a collaborative effort from Glee creators Ryan Murphy and Brad Falchuk -- reinvented the horror anthology, taking cues from classics like The Twilight Zone, Night Gallery, The Outer Limits, and Tales from the Crypt. But while those shows spun yarn in episode-long installments, American Horror Story devotes each season to a revolving theme, recasting and rotating its troupe of actors (Jessica Lange, Sarah Paulson, Evan Peters, among others) like a traveling vaudevillian production. The result is a cacophony of ludicrous ideas thrown
at the wall, some creating odd beauty, others splattering to the floor. What’s unique about the show is its slavish, and sometimes vexing, devotion to American anxieties and shameful histories. Everything from school shootings to the institutionalization of queer women to racism in the South to the slaughtering of Native Americans gets examined in arch, high-camp broad strokes. The results may be polarizing, but if there’s one thing to admire about Murphy and Falchuk’s vision, it’s the utter refusal to be demure.
ACME MADE CAMERA BAGS + MACBOOK PROTECTION
Acme Made was created in 2002 with the sole purpose of designing, manufacturing and selling well-designed products to protect your Apple computer and peripherals. Their goal has always been to build the best products possible using the highest quality materials available; high-impact plastic
INTRODUCING: AVION RESERVA 44 Avión Reserva 44 is crafted in the highlands town of Jesus Maria, Mexico. The process to create this exceptional tequila begins with the founder’s unwavering commitment to quality. Avión Agave is hand selected and estate grown at 7,000 feet above sea level. Slow roasted in brick ovens for 72 hours, the Avión Agave is carefully distilled and filtered through Avión’s proprietary ultra-slow filtration method, where it is then aged for 43 months in oak barrels to create an incredibly smooth and finely balanced finish. The final step for Avión Reserva 44 is aging the liquid for an additional month in specially selected petite barrels, which are rotated daily. It is during this intensive process that Reserva 44 takes on its rich, complex character. The liquid is then hand-filled into a fire polished crystal bottle, hand numbered and individually signed by Founder, Ken Austin. Reserva 44 is then enclosed in a uniquely crafted luxury gift box and shipped in a wooden crate.
inserts and orged metal hardware help make this vision a reality.
“I’ve waited and waited to release Avión Reserva 44. Years ago, I reserved specific batches of our tequila to be placed into the Reserva 44 barrels and have closely watched their progression,” said Ken Austin, Founder and Chairman. “This release is the culmination of our bespoke tequila process. Reserva 44 is a spirit that the most demanding of tequila connoisseurs and single malt scotch drinkers will fully appreciate.”
With over 30 years experience in the design, advertising and technology worlds, the Acme Made team continues to create durable Apple design products that are sure to last a lifetime.
Avión Reserva 44 has the distinctive character of Avión Agave with hints of warm vanilla, ripe luscious fruits and a touch of spice—the hallmark of Avión fine tequila. It is 80 proof and is available in 750ml fire polished crystal bottles (SRP – $150.00). It is best enjoyed neat at room temperature or with a single cube of ice.
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[Living]
NO PLACE LIKE HOME hether you’re enjoying family game night or entertaining guests during a party, there is no better place to congregate with family and friends than the living room or family room. True to its name, it’s the space where you and your family truly live; you watch movies, read stories, roughhouse and maybe get some homework done. As the focal point of the home, it’s meant to be comfortable, with a cozy fireplace, practical furniture, fully stocked bookshelves and, of course, a nice big-screen TV. Because it’s where we spend most of our time, it is important to truly love and be inspired by your space. While planning a renovation or redesign, it’s key to keep your family’s needs in mind. If you love playing games, ensure there is a large table for game night. If your kids are all about video games, there should be plenty of seating and the TV setup should be fully stocked. And if you want to encourage studious behavior, add a built-in desk, bookshelves and a handy reading nook. To start your process, your first priority is thinking about your focal point. Many living rooms aren’t complete without a fireplace, but if you live in a warmer climate, maybe a large entertainment center is your best bet. Once you figure out your top feature, invest in those built-ins. Bookcases, media consoles, desks and shelves are a great way to add practical storage without taking up too much space. Finally, when the big components are planned out, think about what color scheme and decor will best suit you and your family. Should I include a fireplace in my living room or family room? Depending on your climate, a fireplace might be a great way to add warmth and interest to your living space. Even if your location is warm year-round, you can always add a faux fireplace or nonfunctioning
fireplace as part of your decor. There are many options to choose from, so be sure to check them out. A wood-burning fireplace gives an authentic experience, though a gas one still emits heat without the mess. A double-sided or corner unit strays from the ordinary, or you can go with a wood stove fireplace if you’re looking for a piece of art. If you want a contemporary touch, veer away from the traditional wood or tile mantel by going with stone, concrete or metal instead. What kind of built-ins should I add to my living room? Although it might not seem glamorous, having enough storage is instrumental when it comes to keeping the room organized and practical. Built-in bookcases, shelves and cabinets are a great way to add hidden, functional storage for all the knickknacks you accumulate. Movie and gaming buffs will love a custom entertainment center, with enough cabinets for movies, speakers and electronic accessories; you can even create a media room with a projector and lounge chairs! If you still have room to spare, include a booth for homework or craft projects. How do I decorate my family room? When it comes to decorating, neutrals are always the safe option because they look good and never go out of style. If you do want to try out a bolder color scheme, add color with walls and accessories. That way, if you get sick of a color, you can quickly repaint the walls and find new knickknacks, instead of having to replace your sofas every time trends change. Popular colors include blue, green and gray, but don’t be afraid to try bright colors like red or yellow, even if it’s just on an accent wall. Finally, make sure there is plenty of light. Recessed or track lighting are great ways to hit every corner — better yet, add more natural light by installing additional windows or a skylight.
TRAVEL
AIRBNB’S DO’S AND DON’TS By Ashley Winters
Whether you’re traveling abroad or staying local the Air B&B industry has made a name for themselves in the room and board arena. Their cozy, intimate, and in most cases cheaper than your average hotel. The Air B&B craze has taken over for patrons and for those who are looking to make a little extra cash on the side by renting out space on their home. For some it’s an easy way to make quick fast cash. Experts believe Air B&B’s is giving the hotel industry a serious run for their money. Providing a more convenient way for couch surfing and connecting with people near and far. To date more than 11 million people have used the Air B&B service. However, this trend of vacationing has taken off so fast some are having a hard time staying a head of scams, or simple to do or not do ‘rules’ when staying at an Air B&B. Their have been countless horror stories of cons, false advertisements, all sorts of things that could ruin your trip. But fret no more we have the expertise advice that will help guide you on your Air B&B adventures.
For all you first timers,
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remember to always stay safe! Always go with your gut feeling, if something seems to good to be true more than likely it is. Also do your research, their is noting worse than staying in the shady part of town or renting from non-trust worthy people.
It’s not your average hotel, when renting a home or room pay close attention to what’s included in your package and more attention to what is not. In other words don’t go in expecting too much.
Shop carefully! Use filters when looking online to help specifically narrow down your search. This tip will help flush out the unwanted amenities, this will certainly weed out the disappointment upon arrival.
Be Nosey and Ask Questions! Look if your going to spend your money ask all the questions, especially about the space and the people you are renting from. Inquire about public transportation, the area, etc. all of these things should be considered a need to know basis. Lastly if the renter seems annoyed by your questions please don’t be afraid to take your money else where.
Know Your Place!
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If your agree to rent from this particular host then agree to their rules, please don’t be that guest. The Air B&B rating system goes both ways, the host can rate you as a guest.
Communication is KEY! Experts suggest just incase their are any mishaps always keep that door of communication open. Use the Air B&B site to communicate with them, trust they will be completely ok with this, because it will help their business in the long run.
Write A Good Review. If your stay is pleasant inform others about your great stay, who knows this could lead to a relationship with your host and future discounts.
Read the Reviews! Remember leaving reviews goes both ways. Using this tip will give you an idea of what kind of host you will have and the living arrangements. This is a very important component to use when choosing an Air B&B.
A good Air B&B can be a great tool to use when traveling. It’s more affordable and can be much more pleasant than using an hotel because you skip all the hustle and bustle of an hotel. It’s all about the experience, and from the looks of it Air B&B’s are on the rise for giving the best affordable experiences. However, like any other entity there can be tricks and traps just like with a hotel, so please keeps these tips in mind. Oh yeah and have fun!
I have lots of ways to help people buy homes
Terrence Rogers Senior Vice President and Home Loan Officer NMLS#610736 Email: terrencerogers@carrolltonbanking.com Website: trogers.carrolltonbanking.com
314-678-0572
ART + CULTURE
CIVIL RIGHTS IN ST. LOUIS: A Living Timeline Before Ferguson By Simone Yael There is always an electric feeling in the atmosphere where history is alive. I tend to brace myself mentally, emotionally, and even spiritually when I enter into a place such as this. I’d like to think one can never be fully prepared. Delving deeper into the past has a way of changing perspectives in ways that very few others things can.The newest exhibition at the Missouri History Museum is a top contender in the life-changing exhibition category.
displays to bring a new light to Civil Rights’ history in the Show-Me state. My venture into the exhibition this week was an adventure for many reasons. First, the Missouri History Museum offers admission into this exhibit and all others free of charge. (Everyone knows I am ALWAYS down for events that are $ Free.99). I gleefully strolled right into the entrance and asked the unassuming host at the Welcome Center to point me in the direction of the Civil Right Exhibit. As I rounded the corner, a black man dressed in a vintage overcoat and a tall hat was entering the exhibition as well from the opposite side. (A side door, perhaps?) I figured this mysterious character was either involved with the museum in some way or really into vintage fashion. Either way, I wanted to be part of whatever he was on his way to. He definitely had this life thing figured out. I spoke and followed my new found friend into his performance area- where shortly after he was finished, he identified himself as actor Gregory Theron.
into prominent historical figures. He had two months to research the figures he was assigned to portray and construct a script and custom performance that reflects the time period and historical figure appropriately. One song he used in particular, “Nora, Nora Let Me Come In” was used as a communication tool amongst newly freed slaves and Blacks traveling the Underground Railroad.
Art + Culture According to the site, “ #1 in Civil Rights: The African-American Freedom Struggle in St. Louis, examines the local civil rights movement and the city’s leading role in advancing the cause of racial justice. From ground-level activism to ground-breaking court rulings, St. Louis has been front and center in contesting racial inequities.”
For many, St. Louis was pushed into the spotlight after much national deliberation sparked by events after the death of Michael Brown in Ferguson, Missouri. However, for others, those that have been around for more of its historic movements- St. Louis has a true and tried testament of being a catalyst of change in the Civil Rights arena. The #1 in Civil Rights exhibit incorporates live actors, multimedia images, photos and even interactive
Theron, born and raised in St. Louis was hired by the museum ( along with a few other actors) to portray ACTivist- Actors turned historian-curators that were allowed to use various mediums to breathe life
“It’s so important for us to understand that St. Louis’ Civil Rights History is more extensive than Ferguson or even Jefferson Bank,” Theron concludes. “It’s so crucial that both we and our youth have a thorough comprehension of all of their history here.” A spectator of the exhibition, Dale Montgomery, traveled all the way from Ohio to see the exhibit. Montgomery says he was “Reintroduced to the importance of our voice as Black people. We didn’t sit back and let anything just happen. We’ve been speaking up and out for centuries and we need to continue to use our voices.”
The exhibit will continue through April 15, 2018; For More info call 314746-4599 or visit mohistory.org
BRING YOUR PHONE
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BEAUTY
nuts
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DRINK PLENTY OF WATER! Now many of you have heard this tip time and time again, though I can not stress enough how important it is to drink water--but it couldn’t be more true! Having lack of H2O will take a toll on your skin. Experts say it can cause your skin to look dull, flaky, and sag. So ladies and gents, go grab a full glass of water.
MAINTAIN A HEALTHY DIET Not only do you need to drink plenty of water, but adding fresh fruit and vegetables to that plan can help too. Studies show eating foods high in antioxidants are the bomb for reducing inflammation, which is in fact the leading cause of wrinkles.
Your next trip to the market be sure to add these items to your grocery cart
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blueberries
WHEN DEEMED NECESSARY USE SUN SCREEN!
green tea
Yes some of us are filled with melanin; however, that doesn’t mean don’t protect it. The sun can be a gift and a curse, so use sunscreen with zinc and titanium dioxide. Trust, you’ll thank me later.
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spinach
STACK UP ON NATURAL SKIN PRODUCTS.
dark chocolate
Please stay away from unnatural products. Use one of these two rules: If it didn’t come from mother earth or you can’t pronounce it, then chances are it was made in a lab. Skin care experts suggest natural and organic are best.
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THE GLOW UP By Ashley Winter For those looking for the fountain of youth look no further. Let your face do all the talking ---Kick aging skin in the tale, give damaged skin back its natural glow and enjoy your face again. Follow these healthy skin tips to fight against father time and the teenage acne craze.
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AVOID STRESS Yes it seems impossible considering the times we live in, still if you can, please avoid things and people that bring you stress. Instead try stress release activities like yoga or meditation. If need be, detox your life. If someone is causing you stress, eliminate them from your life.
SLEEP, SLEEP, AND MORE SLEEP! In case you haven’t heard, while your sleeping, your skin is busy rejuvenating itself. So if by chance someone says, “you look tired,” honey go get you some rest.
EXERCISE!
Exercise! Not only is exercising good for your health, but it does wonders for your skin. According to dermatologists, regular exercise increases circulation of oxygen and nutrients to your skin. Plus, exercise releases toxins through sweat which can lead to clearer and firmer skin.
SMILE!
OWN A PLANT yes plants in the home or office act as natural air filters. They soak up all the yucky air and give out good clean air. Plants are a Yeeesss!
It’s your best asset that never goes out of style and will always look good. Follow these steps and a smile is sure to stay on your face.
HEATHER TAYLOR • VIVIAN WATT
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yet, they are face with unbearable conditions of racism from their own colleagues. There is a big issue facing our police department that no one wants to talk about! Until now....... Heather Taylor, President of the Ethical Society of Police for the St. Louis City Police Department decided to share it all. The Ethical Society of Police or ESOP has been a voice of reason and equality for many of our African American brothers and sisters behind the badge. Many of whom are faced with racism, disparities with discipline action, promotion, and transfers. The ESOP has allowed them to have that support system when one of the officers may have been mistreated. Taylor has been a part of the ESOP for the last 17 years. The ESOP program has been a part of the St. Louis City Police department since the 1970’s, because of members of both the police department and community were complaining about the treatment of them simply because of the color of their skin. The Ethical Society of Police is mostly made up of minorities with a goal to bridge the gap in house [St. Louis City Police Department].
heather taylor
Bringing Inclusion to the St. Louis City Police Department Words by: Ashley Winters
‘Too BLACK for the badge’, seems to be the life experiences for many of our brothers and sisters in blue. Stamping out the oppression and inherent racism that is crumbling the African American community is one thing; but what does one do when there are prejudices and racism within your own police force? A tough, yet much needed conversation that we the people of St. Louis have brushed under the rug for years. Whom am I speaking about---well the St. Louis Police Department. Some elected officials will have us believing our problems will end once we bridge the gap between police and community. Though, we purposely neglect the black and brown officers. The men and women who bravely day in and day out put on that uniform with honors to carry out the same duties and responsibilities to protect and serve. And
Back in 2014, Taylor and the St. Louis City Police Department stood their grounds by seeking prosecution of one their one former police officer Darren Wilson. As she has stated time and time again, wrong is wrong. They sought to hold him accountable for his actions. Taylor wants us to imagine how great our city would be if every association within St. Louis Police Department did that. “No one is above the law, not even a cop”, Taylor state firmly. Besides being the person some officers can go to in confidence has helped a lot along the way. But there is more to the ESOP than fighting for the rights of others. They have also contributed to many other projects within the community. Everything from feeding the homeless, giving pizza parties to school age children, and book bags. But with all the good Taylor is doing for the St. Louis Police Department, she has somehow become a target. Well I guess when someone is vocal about exposing the disparities with their own department, naturally it will piss some people off. Hmmm...keep pissing them off Officer Taylor!
Taylor informed me that the ESOP Recruitment Program started in 2015 and ended in 2017. During it’s operating time the program was very successful; however, former St. Louis City Police Chief Sam Dotson and the city of St. Louis ended the program.
She has seen officers being mistreated including herself for speaking up. Challenges like this and many more aren’t getting in the way of making sure all police officers are treated with the same respect and dignity as their peers.
I know right...sounds like a bunch of B.S.
“You achieve your goals by standing up and telling truth. Transparency only works when we’re being honest”, said Taylor.
The recruitment program was the first program within the ESOP to be funded by the City of St. Louis. Initially, $55,000 was allotted for the program, but the ESOP only spent $17,000 of the $55,000. Plus, the program added 37 new officers, yet $30,000 of the budget was removed from the program. These additional funds would have helped pay officers overtime for teaching the classes that were a part of the program. Many of the ESOP officers taught on their on time. And to add insult to injury, Taylor tells me the City of St. Louis advised the ESOP on an end date long before they knew if the program would be a success or not. The NAACP spoke highly of the program, yet and still the recruitment program was ended. Taylor mentions the most glorifying part about being president of the ESOP is standing up for those who have been wronged. Whether it was an officer or civilian in the community. The foundation of the ESOP is to hold all officers accountable, and she strongly believes being fair has no skin color. Nevertheless, because of Taylor’s outspokenness about the climate between officers on the force, one would wonder has things changed between Taylor and her fellow colleagues.
For some police officers, law enforcement post Ferguson sometimes feels like they are working for multiple masters. Especially when the police officer is BLACK, and of course, it’s even harder when said officer is working in a predominately black neighborhood. I’ve heard many complaints from officers feeling shunned by their fellow white officer for having compassion for those that look like them. Police officers deal with some pretty heavy stuff on a day to day basis. Some things and situations they experience, they may never forget. But to have your fellow officer, who has experienced some of same stuff as well, treat you like they are above anyone else who doesn’t look like them is a total slap in the face. But not all is bad in the police community, Taylor shouted out those who really are doing great things like Major John Hayden, Lt. Perri Johnson, Lt. Cheryl Orange, and Captain Eric Carson, who she says are all doing exceptional work. However, she quickly reminds me until everyone is on board [especially in the upper command] for change then things will stay the same. Well until that day comes, Officer Heather Taylor keep pushing forward.
DELUX MAGAZINE
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INSPIRE
DELUX.COM OR IPAD APP FOR MORE WITH VIVIAN WATT
Her most prized title falls under the helping the young folks towards that path of success, Watt has always taught the young people all over ranging from East St. Louis, L.A. to Dallas. As you can see, being that positive role model in a young persons life has been a passion of Vivian Watt for some time and not just in our area. Being raised in St. Louis has come with some colorful experiences both great and not so great. I want to take you through her past, but first lets go to where her love for dance and theater began. In 1972, while in high school, Watt was discovered for her dance by Pelagie Green Wren, who offered her the role of a dancer in her group called the ‘Jazz Swingers’. Later Watt earned a scholarship to Webster University, where she was unfortunately told she would never be a dancer and could not be a part of the dance company. Watt strongly believes she wasn’t accepted because she was too dark. Yet, she didn’t let that experience deter her from her goals of being a dancer. She later trained at the renowned Katherine Dunham’s dance company, The Katherine Dunham Center of Performing Arts through Southern Illinois University Edwardsville. Watt explains she really enjoys teaching and sharing her experiences with a variety of organizations which has helped cultivate her into the instructor she is today. Vivian Watt uses her performing arts platform to enrich the lives of our young people.
“Even if the media chooses not to show the accomplishments and achievements of our youth, Watt’s program, Community Artist Sudan Illustrations supports the artistic, academic, and development. Fifty percent of our youth in the company are documented with A’s and B’s in core subjects”, Watt proudly stating. She instills in the youth she works with ‘yes there are problems and challenges, and it’s up to them to find the solution’. A life lesson we realize many of our youth haven’t quite learned. She reminds them to always move forward and to not stay in the ‘problem lane. Watt focuses on the kids who desperately need that positive energy of their elders to share the history of our community that individually makes all of us so strong.
VIVIAN WATT Words by:Ashley Winters
Photo by:Arthur Smith
Vivian Watt is one St. Louis’s best kept secrets. And Delux Magazine has had the privilege to get all the info on Ms. Vivian regarding her life in dance, theater, and mentorship. Vivian uses her training in dance and theater to reach the youth in the community, whom she serves through the Better Family Life organization. As the Better Family Life afterschool Director of Programs, Watt provides services in teen pregnancy prevention, healthy relationship for both St. Louis City and County. Watt, also uses her program Kuumba Youth Performance as an outlet for the youth in the community who suffer from living in underdeveloped communities. It gives those who wouldn’t otherwise have this creative outlet if it wasn’t for the Kuumba Youth Performance program.
But don’t count her out the game because Ms. Vivian Watt is still moving and grooving. She has licensed and instrumented the creation of the Better Family Life program called KYPE---Kuumba Youth Performance Ensemble. Watt is both the choreographer and Artistic Director/Principal Instructor. In KYPE’s two in half year history they have list of accomplishments, including performing at the Pulitzer Arts Foundation and Washington University. Working with kids in all age ranges brings Vivian Watt pure joy to her heart. Dance is her foreground and background, Watt believes in the holistic approach in learning and teaching. She has incorporated African and African-American dance techniques to give our kids that foundation of their heritage and roots. “In addition to the dance techniques, they are getting an outlet that provides them with something positive instead of turning to the streets and crime,” Watt adds. Her kids that she works with are getting a since of empowerment, who in the end will become positive role models themselves and give back to the community that gave so much to them. Proudly announcing she is 60 plus, Vivian Watt has no plans in slowing down, And as long as there is a dancing bone in her body, she is going to get up and dance. Oh and she is taking along the future stars of tomorrow along with her. DELUX MAGAZINE
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KATINA SIMS
A Sweetfixx for your Sweet Tooth By Ashley Winter
Have you ever had a passion to do something or follow a path, but you were unsure of how it would turn out? It could be something as small as choosing this degree over that one. Or maybe even as big as following a dream that you have want to chase for so long. I know I have and the crazy thing is it’s never too late. Sometimes life has a funny way of coming full circle. And it’s in those moments you realize this is what I should have been doing all along. This dream I am living was the dream I was born to live it. All of this is true for Katina Sims, owner of Sweetfixx Dessert Shop. Obtaining a degree in Accounting and starting up two other businesses, Katina now realizes she was destined to become a pastry chef after all. As we chatted in her newly purchased shop in the Grove, she shared with me her journey to blocking out the nervous voices and following her dreams. With a business that started out of her home kitchen, she found herself in the hearts and tummies of people throughout the Lou one dessert at a time. As an avid follower of hers on Instagram, I couldn’t wait to hear how now three and a half years later, following her dreams had finally paid off.
When did you decide to become a pastry chef? I always baked and cooked everything. Growing up we had turns when it came to cooking. My mother would write out everything and that’s what we would follow. I would probably say I’ve been cooking since I was about eight or nine. At that point, it progressed and as I got older I started watching the Food Network. I got hooked on how they baked and presented the cakes. Next thing you know, I was subscribing and researching how to do it everything. After researching everything I ended up opening a dog boutique and then a ladies’ boutique. I knew I wanted to do cupcake shop, but I got nervous and went a few other routes before finally finding myself here.
How did Sweetfixx become the phenomenon it is? Well, originally once I decided to finally do this I took a few classes, flew out to L.A., Miami and Chicago to watch various people’s techniques and really taught myself how to do it. After that I started selling desserts out of my house. It started off small and then from there I gain more exposure. What really got me out there was I baked something for a guy who posted it on his page at Mocha Latte saw it. From there we messaged one another back and forth before finally meeting up. After meeting up with her, she encouraged me to put my work out there more. I gave her sample and after that she asked to post pictures of my work and from there my phone started blowing up. It was then I realized I was truly in business (laughs).
Okay so you’re in business now and things are taking off for you. Was this when you knew you should go full steam ahead? Honestly, I was still like okay whatever. Part of me felt like okay, maybe this was what God wanted me to do. On the other hand, I was still trying to relocate to Houston. I was determined to move out of St. Louis. I can’t tell you why I wanted to move to Houston, but my heart was there and I was like I don’t want to bake anymore. It just so happens I received my final denial letter in November and I was finally like okay guess I’m not leaving anymore. From there, I contacted my son’s father about a business location. Some phone calls were made and then I end up here at this place. Funny thing is, I had drove by this place two years ago when I was looking for a location. The owner’s number was still in my phone and before I knew it I was moving towards getting this place fixed up.
We all have a first time or moment we eventually present our work to the work. Tell me about your first time presenting your desserts? What was the experience like for you? It was amazing! I had already been baking for work and things like that, but it really didn’t set in until I had that first paying customer pick up their order from my house and cried. I was so outdone at how she was so happy with what I did for her. She was appreciative of how I took my time with her order. That was the moment it set in how I can really make an impact on someone’s event.
Every business has a niche or special touch that keeps people coming back. What would you say yours is? My customer service. I treat every order like it’s my own. And I offer personable follow ups after each order/event. I always try to make sure I contact each client after they have picked up their order to make sure they enjoyed it. That’s what has won a lot of my customers over. Word of mouth has really built up my business; therefore, maintaining my customer service is imperative. To me, I feel like you can spend your money anywhere, but you choose to spend it with me. It’s that very philosophy that pushes me to give each customer my all.
What would you say has helped keep you successful thus far? Quality over quantity and investing in myself. I give myself the time needed to prepare orders and I don’t take too many orders that I rush through just to make money. Each order I take is custom made and so I always allow myself enough time to do it right. I also invest in myself by constantly taking classes and watching how other people do things to better my techniques.
Originality and remaining current is important when growing your business. How do you keep your desserts new and fresh so your customers have the latest items to purchase? A lot of is research, research, research. I’m always reading up on what’s new in the dessert world. There are tons of books and magazines that extend way beyond the Food Network. There are a lot of chefs from around the world who fly in to teach new techniques. If I’m not reading, I’ll try and take a class if my schedule permits it. Staying ahead of the curve and practicing my craft are what keeps me fresh with ideas.
Tell me something about the mastermind behind Sweetfixx that most people don’t know and you would like them to know? KATINA: (laughs) I would say I’m a shy person. I’m not heavy on the social scene and I’m very low key. For me, I’ve always needed the proper amount of rest to be the best person I can be. And just for me I can’t function if I’m heavy off into the party scene. This business is very demanding and I must get the proper rest to perform at my best levels. However, with this business I am being forced to come out more, but it’s all in moderation for me. I’m working on it though. But you can catch me shopping any time! If your sweet tooth is giving you the blues, and you happen to be near the Grove be sure to stop by Sweetfixx at 4420 Manchester Avenue. Grab a cake pop or slice of cake, like her pages on social media, and tell her DELUX sent you!
@sweetfixxstl @sweetfixx
EAT DRINK REPEAT As the St. Louis Foodie scene continues to grow and experiment with new delicacies. These 4 Chefs are perfecting their craft, upping the ante, and doing it for the culture!
CHEF ARRIN HARRIS
COLLECTIVE CATERING By Shadress Burks I am always fascinated to hear how people got started in their careers. For me, hearing the story and how they had to hustle is nothing short of inspiring. With my first chef interview, there was something about Arrin Harris that literally kept me laughing the entire time. From the funny childhood stories, to the work and catering events he’s covered there wasn’t a moment I didn’t laugh. In knowing this, I can see how passionate he is about cooking and how it is an extension of who he is and always has been. With a charismatic personality and a love for cooking embedded so deeply, he makes you want to eat his food. Now, I didn’t have any of it; however, it was energy and his optimistic outlook on how so many things could be going wrong, but as soon as you take that first bite of his cooking, everything is right in the world.
WHAT IS IT LIKE BEING A CHEF AND HOW DID YOU GET INTO THE CULINARY FIELD? I was eight years old and I came home from school hungry one day. I went to ask my grandmother to fix me something to eat and she basically told me to go fix myself something to eat. And from that moment on, that’s all I wanted to do. The first thing I ever cooked was a fried bologna sandwich and I was hooked. I love doing other things, but cooking is what I get the most joy out of doing.
OKAY SO WHERE YOU ALWAYS IN THE KITCHEN HELPING OR COOKING WITH SOMEONE? Yes, my grandmother was a housewife so we always had huge Sunday dinners. Then of course, holidays and birthdays we always had food. My grandmother wasn’t a fast cook, but she knew how to cook a lot of things. It’s sad to say, but 90% of my recipes are in my head (laughs).
WELL DO YOU HAVE KIDS YOU CAN PASS THE RECIPES DOWN TO? You know, I do have kids. I have five children exactly. My oldest, well that’s not happening because she’s not even trying to do any kind of cooking. My twin boys their good on it as well. I mean they know how to cook enough to make it, which is okay with me, but probably nothing past that. My youngest daughter, now if anyone would take over, it’d probably be her. My youngest son, well he’s still finding his way so you know how that goes. Honesty, I probably should write them down, but my grandmother never did so that’s how I cook. TELL ME ABOUT THE FIRST TIME YOU PRESENTED YOUR FIRST CULINARY DISH THAT YOU FELT ACCOMPLISHED ABOUT PRESENTING. I would say probably Hells Kitchen that we had about five or six years ago. It was down at what was The Coliseum and it was more of a friend of mine (Joe Westbrook) who told me I should let people know I can cook. I was down to do it, and told him if he put it together I would do it. Well I never imagined it would be that big. We sold 900 tickets and had a seven-course meal. It was a full production and probably the biggest thing I had done from beginning to end. For me that was huge accomplishment and I was like okay, people know me now.
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HOW DID YOU TRANSITION INTO THE CULINARY FIELD FROM A WORK PERSPECTIVE?
Well I’ve always been in atmospheres where it’s a lot of hard work required. Once I graduated from culinary school, I came home and worked for Aramark, Great America Corporate Dining, but I didn’t like the corporate arena.
YES, I CAN UNDERSTAND THAT. I MEAN, CULINARY IS ANOTHER FORM OF ART AND MOST ARTISTS DON’T DO WELL IN THE CORPORATE WORLD. IT’S JUST TOO STRUCTURED.
Yes, I agree. I mean I tried, but it was just too much for me. The main reason was because I was in my early twenties, managing 35 - 40 people who were the same age as my father and it was hard for me to reprimand and correct them because they were older than me. And aside from that, I wasn’t in the kitchen cooking and I didn’t like not being able to cook. I loved being at the stations cooking, prepping, and building relationships, but then when I had to go back and do payroll and administrative stuff, I was like I’m not an office guy.
BEING A NEWCOMER ONTO THE SCENE, HOW DID YOU GET YOUR NAME OUT THERE?
Well the way I got into catering was through my cousin. He was in the pharmaceutical industry and I was at work one day and he called me telling me his caterer had backed out on him and he needed a lunch in two hours. Now initially I was like I’m at work, I can’t do anything for you. After talked some more and told me how much he could pay me, I was like oh okay, no problem I’ll have it there for you (laughs). After that, the doctor called to compliment me and asked me if could pass my number along. Needless to say, after talking to my cousin, I was in catering.
Be patient. That’s what I would tell my younger self.
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CHEF CJ WILLIAMS
EDIBLE ART
By Shadress Burks
WHEN YOU HEAR THE PHRASE EDIBLE ART, WHAT DOES THAT MEAN TO YOU? DO YOU AUTOMATICALLY THINK OF PASTRIES, OR MAYBE THE KIND OF FOOD THAT IS BEAUTIFULLY DECORATED ON A PLATE BUT ONLY CONTAINS TWO BITES? Well for me, that’s what I thought of when first hearing the name. I thought about those pretty, overly expensive dishes that leave you riding through a drive thru when you leave the restaurant. That was until I scrolled through IT worker turned chef CJ Williams’ (@edibleart314) Instagram page. I don’t if you follow him or not, but I can attest to having plenty of almost, eat my phone moments because they look so delicious. Having a foundation of cooking engrained in him since childhood, Chef CJ has mastered the art of making food look beautiful and mouthwatering dishes. I SEE THAT YOU ARE CURRENTLY WORKING IN THE IT FIELD WHICH TO ME IS MORE OF AN ANALYTICAL FIELD. HOW DID YOU FIND YOURSELF ON THE ARTISTIC SIDE? I got into culinary through my grandfather. My grandfather is a chef and head of
the family of course, and I am the oldest grandchild. Growing up, I had the perks of growing around the kitchen and picking up on stuff. It really didn’t hit me to shift into cooking until about three years ago. I was scrolling through the TV and landed on the Food Network. I will never forget the dish, it lobster bisque with jasmine rice, fresh sprouts, and green onions. I had some of the ingredients, but not all of them. I ended up duplicating the dish and the rest is history. THE LOBSTER BISQUE OF COURSE WAS YOUR FIRST DISH THAT YOU PRESENTED. HOW DID YOU FEEL WHEN YOU PLACED IT IN FRONT OF PEOPLE TO EAT? Oh man, I was ecstatic! I can’t even lie, I was like I did that. I’d have to say it didn’t look the best to me, but the pictures turned out good and it tasted amazing. I would have to say I put my foot in it and I received a lot of good reviews. I think that when people get into gourmet, they lose sight of a lot of the spices they began with. To me, those spices you grew up with can be incorporated into gourmet cooking and it still taste good.
YOU MAKE A GOOD POINT. IN SAYING THAT, WHAT TYPES OF FOOD DO YOU LIKE TO COOK? Me personally, I don’t do a lot of soul food. It’s by choice and my reasoning for that is because we all grow. Nobody should stay still and things should have a spin on it. Therefore, it may not be traditional soul food, but it’s my spin on what soul food is to me. It’s still has the same spices of what we grew up with, it’s just presented different and taste just as good. AS YOU KNOW, I FOUND YOU THROUGH RECOMMENDATIONS ON SOCIAL MEDIA. AS A NEW CHEF, HOW DO YOU GET YOUR NAME OUT THERE FOR PEOPLE TO FIND YOU? Well for starters, Facebook. I would say constantly grinding, posting pictures of my dishes, and coming up with new recipes. Being a personal chef helps as well. I do a lot of small events, along with personal, intimate gatherings have gotten my name out there.
WITH ALL THE SPINS WE HAVE ON DISHES, HOW DO YOU KEEP YOURS FRESH AND DIFFERENT? I would say progression. For the simple fact, you can be asked the same question as someone else, but have a different answer and outlook. For example, I don’t have a favorite dish to prepare. To me, I have never tasted everything out there, so I can’t say something is my favorite. With so many ways to cook things, I can’t commit to any dish being my overall favorite. Â I think when chefs say something is their favorite, they get stuck in a rut and there is no progression.
HOW DID YOUR COMPANY, EDIBLE ART COME INTO PLAY? Well Edible Art is the name of my company because everybody always says my food is too fancy (laughs). Me personally, I’m nowhere near as fancy as most French cuisines out there, but I guess I’m fancy enough for us. I started the company two years ago, after trying out for Master Chef. Knowing what I know now, I should have waited due to me not being as confident as I am now. Since then, I’ve been grinding and just growing my business. WHAT WOULD YOU SAY IS THE DIFFERENCE BETWEEN YOUR COOKING THEN VERSUS NOW? I would say growth. And that’s what my cooking is about. I feel we should be able to extend our palettes like our minds. We shouldn’t be stuck in one thing and be willing to try it. If you look at my pictures from then versus now, you can see the growth. I feel people should always be able to see the progression in you. What I did what make the food we were accustomed to growing up, look good always. AS A PERSONAL CHEF, WHAT ARE SOME OF THE WAYS YOU CREATE RETURN CUSTOMERS? Freshness and connectivity. You should be able to connect with people and make the necessary connections to grow your business. There’s always something from their childhood, the week before, or maybe just the other day that sparks a memory to make them want to try what you eat. TELL ME WHAT WAS THE SPARK THAT PUSHED YOU INTO CULINARY? I got tired of IT (laughs). No, but honestly, I’ve been in computers all my life. Sometimes you just hit a wall in your career and you need to do something different. When it comes to IT, I hit that wall and I was ready for change. We have a heritage of cooking in my family, and with me being the oldest grandchild, I took on that role and legacy. I just want to pave the way for my family that we have to look forward to creatively within cooking.
WHAT HAS BEEN YOUR HARDEST RECIPE TO CREATE AND WHY? I would say the hardest dish for me is a peach cream dish I’ve been working on. It’s supposed to be citrusy and I was making it for a late friend of mine/business partner who recently passed away. She was the motivation behind starting my business. The dish was supposed to be made for her birthday. I’ve been trying to get the consistency together, so right now that’s my white whale. REFLECTION IS SOMETHING WE ALL DO AS WE GET OLDER. WHAT IS SOMETHING YOU WOULD TELL YOUR YOUNGER SELF IF YOU COULD GO BACK? Oh gosh, I would tell myself to pick up the knives earlier. Earlier, pick up the knives! I’ve gone through a lot of careers from massage therapy, fitness, and computers. Then it became okay fine, let’s try cooking. To my younger self, I would tell me, your calling has always been with your hands and just follow your heart. And if it’s something that you’re good at, keep doing it until you become great.
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JASON BASSETT By Shadress Burks
It says a lot about you when a local magazine makes a Facebook post and your name gets tagged quite a few times. That’s how we came to know Jason Bassett, sous chef at Charleville Tavern. Not having sampled his food myself, we could tell he had made quite a name for himself being repeatedly recommended on my search inquiry. As a person, always wanting to shed light on those that people may have never heard of, we decied to reach out. We even managed to snag a new food spot amid it. As we pulled up to the new restaurant in Chouteau area, we instantly fell in love with the airy, yet rustic feel of the building. After taking a tour, with Bassett, we were sure DELUX would be returning.
AS OF LATE, ALL THE CHEFS I HAVE INTERVIEWED HAVE BEEN COOKING SINCE THEIR CHILDHOOD. TO YOU, WHAT’S IT LIKE BEING A CHEF? Being a chef has a lot of stuff that goes along with it. It sounds good, but its hard work. With this restaurant, I’ve been working with them to get it open since the beginning. I’ve helped do a lot of things, but overall, it’s fun and I like meeting new people and seeing their reactions to something I have prepared. I got into this after having a lot of jobs that were going nowhere. I had always wanted to cook and ended up landing a job from a guy who was nice enough to give me a chance. It wasn’t paying much, but I wanted to do it and have been doing it ever since. HAVE YOU ALWAYS LOVED TO COOK? I’ve always enjoyed cooking. Even before getting into the culinary field, I would cook at home. I was always the one cooking all the food when people came over and ended up being the person slated to cook. WHAT’S ONE OF YOUR DEFINING, OR INCREDIBLE MOMENTS SINCE YOU’VE BEEN COOKING? Most of my jobs prior to this place have been fine dining. I used to work at Scape in the CWE and there would be these Iron Chef competitions held. I participated and won couple of them, but the one I felt was dope was when I went against a pastry chef for a dessert I made and won. WHAT ARE YOUR GOALS WITH YOUR COOKING? There are a lot of things I really want to do. Like I want to get to the point where I’m out on my own. The people I work for own are independent people who grew one businesses into a lot of different locations. I may not have that many locations, but I want to have something that specifically my own. I’m working on getting my name out there so I can grow more.
WHEN YOU GO ABOUT PREPARING AND PRESENTING YOUR FOOD, WHAT METHODS OR STEPS DO YOU TAKE BEFORE SHARING IT WITH PEOPLE? Truth be told, I try and think about stuff that I like to eat. I don’t necessarily follow trends, but I do watch what people who I consider my peers do. With different lifestyle trends like people eating healthier, saving money, or preparing meals for the week; I try pay attention and keep those things in mind when I create recipes and do my private event. WHEN DOING PRIVATE EVENTS, REFERRALS ARE A BIG PART OF YOUR BUSINESS. HOW YOU KEEP THE REFERRALS COMING IN? I just give it my all. People are starting to realize that this is what I’m passionate about. I didn’t go to school for this, but this is what I do and I love what I do. When I make something for people, I really give it everything I have. I believe in giving people the best quality I have, to make sure they will refer people to me.
WITH ALL THE RESTAURANTS YOU’VE WORKED AT, WHAT’S BEEN YOUR FAVORITE PLACE THUS FAR? I learned a lot at Scape. At Scape, I learned how to make crepes and use the crepe spinner and the whole nine. I eventually moved up to where I was running breakfast out of a different kitchen so that was cool. With all the restaurants I’ve worked at, I knew that even if this wasn’t the place I would end up at, I love what I do and I wanted to keep doing it. WHAT INGREDIENTS OTHER THAN FOOD WOULD YOU SAY MAKES A GREAT DISH? I would say ambiance. It really depends on when you’re eating, where you’re eating and who you’re eating with. I would also say understanding. Like if you understand what you’re eating, or more so the idea behind it, whether you like it or not, you will appreciate it more. PEOPLE PUT A LOT OF VALUE ON EDUCATION AND DEGREES. AS A SELF-TAUGHT CHEF, HOW DO YOU NAVIGATE THROUGH THE MINDSET OF THOSE WHO MAY HAVE GONE TO SCHOOL FOR THIS CAREER? You know all of that is fine and swell, but at the end of the day it boils down to a busy night and you need to work side by side. The biggest factor is production. Things like, how fast are you working? Are you working clean or neat? Are you aware of what’s going around you? Stuff like that is what really counts because in the kitchen on a packed night, are you a hard worker. JASON NOW, VERSUS JASON THEN. HOW WOULD YOU ADVISE YOURSELF ON THIS CAREER? Whoa that’s a good question. If there was anything I would say take the leap. When it comes to this field you really need to just get out there and start working. I would probably tell myself to go to culinary school, learn what I need to learn, and get it over with since I was just wasting time doing nothing anyway.
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CHEF JACK
CULTURE MOVEMENT STL
By Shadress Burks
It never surprises me at how women can dominate anything we set our minds to. Whether its corporate, or the artistic realm, we can do it all. This was the impression I had of our next chef. Now, if you never had her food, I must say you are missing out! My first taste of Chef Jack’s magic was during a Martell event called Gastronomics, hosted by none other than Keith Griffin himself. If you don’t know what I’m referring to, you probably missed one of the best dining experiences I have ever been to in St. Louis. Not only was the ambiance perfect, but the food left you wanting more. Aside from the general conversations, her creole dishes were the talk of the night. From the appetizers to the desserts, her presentation was appeasing to the eye (thanks to her dynamic partner, Misha Sampson) and tantalizing to your palette. On that lovely night in January, I left full, satisfied and a newfound fan of Chef Jack and the Culture Movement.
HOW DID YOU LAND IN THE CULINARY FIELD? I grew up with a single mother, and I am the second oldest of four girls. My falling into cooking started out as me trying to help my mother out around the house. With her being at work, I took on the role on being the mom in that dynamic. As I got older, people would always tell me I was a great cook and I should really consider doing it professionally. Initially, I went to school for something else, then found my way to culinary school.
WHAT WOULD YOU SAY YOU DID TO ESTABLISH YOUR NAME? I would say it was my reputation. I wanted to maintain a great reputation and to me that’s what helped keep my name solid. I’m really a stickler for certain things especially my name, so I was never afraid to speak out regarding anything I felt would jeopardize my name and its good standing.
WHAT’S THE SECRET TO KEEPING YOUR RECIPES NEW AND FRESH, WITHOUT REPEATING THEM? Honestly, I’ve only been a chef for about seven years and I’ve been down quite a few roads with this career. I’ve held various titles in a variety of culinary settings and I would say it’s the industry that is keeping me fresh. Simply because there are new waves and trends that are always popping up, so to stay relevant, I need to ride the waves as they come.
AS A FEMALE IN THIS INDUSTRY, HOW DO YOU NAVIGATE THROUGH THE MALE EGOS BECAUSE I’M PRETTY SURE THERE ARE QUITE A FEW? Oh yes, it is surely a male dominated industry, and I navigate like Wonder Woman (laughs). I feel like I can’t be stopped and I don’t let being a woman deter me from doing what I want to do. Typically, I am a lot harder on women I hire because I know what kind of industry we are in because I want them to be great and not let that factor hold them back. I want them to show the men that they can do whatever they want and they don’t need them to hold their hands.
WHAT IS THE ENVIRONMENT LIKE IN YOUR KITCHEN? It’s cool, because I have a great team. Misha, my partner keeps it all organized and she keeps me leveled. It can really be hectic, but organization is key. As a chef, if you are not organized it will be difficult. People are depending on you to prepare their meals or be a part of their special moments, so their memories are in your hands. That’s the part Misha is good at. She’s the part most people don’t realize about the company and without a lot of her contributions, it wouldn’t be as together.
I’VE HAD YOUR FOOD BEFORE AND I WAS MORE THAN IMPRESSED. HOWEVER, THERE ARE SOME PEOPLE WHO MAY HAVE NEVER SAMPLED SOME FOOD FROM CULTURE MOVEMENT STL. TELL US A LITTLE MORE ABOUT WHO YOU ARE? Culture Movement came about after being a chef two times over and my partner being a former restaurant owner. We had a few conversations about what St. Louis needed as far as the food scene and that’s how Culture Movement was created. We analyzed what St. Louis needed regarding the food scene and that’s why we are so diverse, hence the name Culture Movement. With both of us having various keys to success, we just put our talents together. Misha is great at marketing as well as cooking. And I just happen to be a great chef (laughs). Originally, our idea was to just do pop ups here and there at our leisure, but then it ended up becoming a lot bigger (meal preps and catering) than what we set out to do.
ST. LOUIS HAS A LOT OF COMPANIES BRANCHING OUT INTO THE CATERING BUSINESS. WHAT MAKES CULTURE MOVEMENT DIFFERENT FROM ANY OTHER RESTAURANT/CATERING BUSINESS IN ST. LOUIS? It’s different because of the name and who we are. Culture Movement STL is creative, cultural cuisines and that’s how we approach it. We don’t limit ourselves to one type of food and we do food from all over the country which has helped us grow. When we submit bids, this is our niche and advantage. Oh and FYI, she makes fresh pasta¦ Can we say yassssss!!
WHAT’S THE SECRET CHEF JACK POSSESSES THAT KEEPS PEOPLE COMING BACK TO CULTURE MOVEMENT? I would say fresh. I like to keep it fresh and by that, I mean fresh food, fresh ingredients. I like to do everything from scratch which is how I keep my signature mark on everything.
WAS THERE A TIME OR EVENT, THE LIGHTBULB CAME ON AND YOU WERE LIKE THIS IS WHAT I WANT TO DO AS A CAREER? Well yes (laughs). You know the funny thing is in culinary school they tell you if you want to be a chef, you’re a little crazy because it’s just that hectic. A certain event, no. Honestly, I just like to see people happy. And food makes people happy. The moment I mentioned to you when I saw people eating my food and were happy, I was happy.
WHAT WOULD YOU SAY THE FOOD SCENE IN ST. LOUIS IS MISSING? Soul. (By the way, Misha said heart). Well yes, a little bit of both then. I think people don’t care anymore and that’s why the flavor is so lacking. I feel most people want the hype, and they are missing the customer service, the caring, and the feelings behind cooking food. You should treat food like its your baby.
GIVE ME SOME INGREDIENTS OUTSIDE FROM FOOD WOULD YOU SAY MAKE A GREAT DISH? Happiness and love. When I trained my chefs, I would always tell them, “Here’s the recipe and make sure you follow the recipe.” After they make it I would always ask them, “Now, did you make it with love?” As a chef, it is important to follow recipes, and I don’t mind if they freestyle a little bit if it’s not too far from the recipe. But I always want to know, did you do it with some love because doing it with love makes it taste so much better.
WHO GOT NEXT?
He’s Not Your John Singleton, But He Is Our Jon Alexander and He Has It Next By Ashley Winters
Who is Jon Alexander? Well to many St. Louisans he’s the guy always with a camera, no standing in front of it, but the guy behind it. Capturing images of all things the Lou. Everything from our downtown skyscrapers to our hidden gems of our beautiful city. But the fun for Jon doesn’t stop there. His most recent production highlights more of St. Louis than meets the eye. STL Made hit the scene no pun intended lol a few weeks back capturing the part of the Lou that doesn’t get talked about, everything from our local earteries to our one and only Vess soda. His work doesn’t stop their, last summer Jon helped produce the PBS hit documentary Gentlemen Of Vision documentary, covering the story of young men in our area beating the odds of growing in impoverished north county community; overcoming all the odds against them through stepping and brotherhood. Now, I won’t give away to much, because Jon shared with Delux all of his accomplishments goals and more.
WHAT’S IT LIKE BEING A FILMMAKER? I love it, I love being able to tell stories through visuals. I love being able to evoke emotion and bring people into my world.
TELL ME ABOUT YOUR EXPERIENCE ABOUT YOUR FIRST MAJOR PROJECT? It’s been an amazing experience. I had to really challenge myself to lock in on a project long term, and really flush it out. It’s also been very reassuring to see how many people believe in and support the project. Being so close to it, it feels good to have people as hype about it as I am.
AS A NEW COMER ON THE TV/PRODUCING SCENE HOW DID YOU CONVINCE OTHERS TO COLLABORATE WITH YOU, HOW DID YOU GET YOUR WORK OUT THERE?
Honestly I think I have to attribute it to having good energy and being able to vibe with people. I feel most creatives collaborate mostly off of energy; the quality of content is what reels people in, but the connection is what solidifies the collaboration. I would say my work mostly gets out there through me sharing on social media and word of mouth.
NOW THAT YOU HAVE MADE A NAME FOR YOURSELF, HOW DO YOU DETERMINE WHICH PROJECTS YOU ARE WILLING TO WORK ON? Continuing from the previous question, it’s all about energy for me. Because this is what I love to do, I’m going to put my all into it; there are going to be stressful moments, late nights, so I have to feel like it is worth what I’m putting into it. If I’m not feeling it, my work will definitely reflect that, and nothing good ever comes of that.
Jon Alexander WHAT ARE SOME OF YOUR TECHNIQUES THAT YOU USE TO CAPTURE THE STORY BEHIND YOUR IMAGES? I have to get a feel for the essence of what I’m capturing. I have to be able to understand it, in order to translate it into what I’m seeing and use the tools and techniques at my disposal to do so.
WHAT ARE SOME OF THE OBSTACLES AS A FREELANCER? I would say one of the biggest obstacles for me would be creative freedom. There are passion projects and projects to pay the bills, though the former doesn’t always come as often. Regarding the latter, there are times that you have to sacrifice your vision in order to get the job done. Sometimes that can be frustrating, but bills have to be paid!
WAS THERE A PARTICULAR TIME OR EVENT THAT YOU REALIZED YOU WANTED TO MAKE FILMMAKING YOUR CAREER? It was when I got my first big check that I realized that this is definitely what I want to do. Someone was paying me to do what I love to do, and not only that, but also have a lot of creative freedom as well. It was also when I realized I was asking for nowhere near what I was worth.
WHAT PROJECT SEEMED MOST CHALLENGING, WHAT LESSONS DID YOU LEARN FROM IT? I would have to say “St. Louis Made” has been my most challenging project thus far. With it being my first solo project, and a pretty big one at that, there where moments where I felt like I bit off more than I could chew. There were moments where small things were overlooked, deadlines approached faster than I thought. But I learned to stay on my toes, cross my t’s and dot my i’s, and that sometimes I need to just breathe.
LOOKING BACK OVER YOUR CAREER WHAT WOULD YOU TELL YOUR YOUNGER SELF? GO HARD. Trust yourself and put 110% into yourself and your craft and watch what doors begin to open for you.
HOW DOES LIVING IN ST. LOUIS INFLUENCE YOUR WORK? Living in St. Louis has taught me one of the most important things I’ve ever learned; how to make something out of nothing. There aren’t many resources here, and the resources that are here, you really have to dig for and prove yourself worthy of. So with that being said, with all of my projects, money and budget comes second. What’s most important is what I can do with my two hands and the people I know. From there, money only enhances things creatively and not superficially.
TELL ME ABOUT STL MADE? St. Louis Made is my first solo project as a filmmaker. It’s a docu-series taking a look into the side of St. Louis that the rest of the world doesn’t really see. We’re known all over for sports and beer, but there’s so much more magic to this city, and my goal was to shine a light on that.
WHAT FILM/TV SHOW HAD THE MOST INFLUENCE ON YOU AND WHY? “Entourage” played a big part in me continuing to dream big and chase after my goals. It was a cool look into a group of broke friends that made it to Hollywood and the trials and tribulations that came with it. “Get Out” changed the way I thought about filmmaking completely. I thought about that film 3-4 days straight after seeing it, trying to break down the many different hidden messages. I ultimately had to go to the theatre to see it a second time.
HOW DO YOU KEEP YOUR IDEAS FRESH? I spend my down time watching tutorials, episodic television and movies, and listening to music. Music is a huge inspiration to my work and where I am today. I also like to spend a lot of time outdoors and near water. It helps clear my mind and get ideas going.
DO FILMMAKERS HAVE A RESPONSIBILITY TO THE CULTURE, DO THEY HAVE TO GIVE BACK,OR TELL A PARTICULAR STORY? Jon: Yes, I believe everyone has a responsibility to give back and shed light on/tell certain stories; especially creatives. Having a creative talent is a blessing that not many people receive, it’s almost like having a super power. It would be harmful to not use that power to help move the culture and humanity forward in the best way you know how.
WHAT COLLEGE DID YOU ATTEND AND WHY DID YOU CHOOSE THAT MAJOR? I originally was into photography, and dabbled in video from time to time. Back in high school, music was my thing. But we needed visuals so people knew who we were, and that was always kind of my thing. When looking for schools, the one I ended up choosing only had a Film Production major, but had a photography class also, so I thought I’d learn the filmmaking side of things as well.
BECAUSE THE FILM INDUSTRY HAS CHANGED SO MUCH, HOW HAS THAT CHANGED YOU AS A CREATOR? It’s definitely kept me on my toes and has challenged me to stay innovative. I’ve seen my work evolve over time, but the core of it has generally stayed the same. It keeps me sharp, and I’m able to sort of reinvent myself from time to time.
Well, as you can see Jon for sure is on his way to the top of the film/ production industry, and it looks like he will be taking St. Louis with him.
COMMUNITY
Keith Davis Founder of Team MOVEment
BUILDING UP OUR COMMUNITY ONE WORKOUT AT A TIME By Shadress Burks Some people are born with a quiet, still demeanor, while others are born hitting the ground running. For Keith Davis, Founder of Team Movement, this has been his life’s mantra, just keep moving! Constantly in motion and married to fitness, Davis believes an active lifestyle is the key to a long, healthy life. Not deeply immersed in athletics, Davis states though he played the traditional sports in school, he has always been drawn to physicality. Blessed with a gift to motivate, he decided to share his contagious passion for fitness with others. Being involved with fitness since 96’, Davis knew he wanted to work closely with it. Though an accountant by trade, after seeing a fitness challenge in a magazine, an idea sparked. How could he create something like this for the African American community? It was the thought that raced throughout his mind as he connected that idea with creating an environment where people would come to work out and never want to fall off. As a community in which obesity runs high, Davis saw a need among African Americans and wanted to be someone who helped fill it. Wanting everyone to be more consistent in their health, Davis formed Team Movement in 2014. Originally starting out as a oneman workout class, Davis stuck with his mission until he eventually saw some results. “I couldn’t expect others to be consistent if I wasn’t being consistent, so every Saturday I was out there working out,” he says, regarding working out alone those mornings at Hazelwood Central High School. Not long after, his dedication paid off. With a few mentions on social media, time, and some word of mouth referrals; Davis’ classes soon began to grow. The more we conversed, we talked about various health issues in the black community then versus now. Labeling our society as a fad following group of people who wants everything right now, Davis educated me on where we are collectively and how even though we still follow a lot of our history with food, we are doing better. He even took it a step further and broke down how functional movements like laundry and cleaning your house are simple jumpstarts to physical activity. “The key is to keep moving. Always doing something physical, always keep moving,” he says. The more he talked, I could hear the excitement in his voice. At this point, I wanted to hop up and run a marathon myself. His passion for fitness was so
overpowering and the genuine joy he finds in helping people live a better life was too hard to resist joining in on. Like most, we’ve all heard the horror stories surrounding personal trainers from hell who make you feel worse than when you walked through the door. Davis’s idea of a healthy environment to work out in, is creating an encouraging, safe place people feel comfortable being themselves in. He states you don’t have to talk down to people to get them to do something. His business model is built completely around building a healthy community. He believes if everyone is accountable for themselves as well as the well-being of others it will rub off and more people will join in on it. Often instilling into his participants that being fit and healthy doesn’t necessarily mean skinny; Davis makes room for people to be comfortable with their overall self, but makes room for them to improve in areas they seek to improve in. Davis’s works closely with his workout classes on goals, staying consistent, and healthy eating to ensure they keep going and don’t fall off. Tailoring his advice to suit the needs of everyone, Davis motivates according to where each member is in his/ her journey to simply get them moving. In addition to the outward appearance, he strives to work on the internal factors of his participants as well. Knowing your numbers regarding your blood sugar, blood pressure, and cholesterol are just a few more ways he promotes a 360-degree healthy lifestyle. “I know those things are not the sexist part, but they are the most important part,” Davis says about building a better, healthier version of yourself. Knowing how tackling the mental aspect is the uphill battle, Davis’s classes are built around encouragement and networking. Most of his members have not only seen improvements in their physical appearance, but have had other life changes as well. His whole purpose is to make people feel better in every aspect of their life whether it’s their body, mental & emotional health or just life in general. Formulating a place where people feel good and keep coming back to is just half of what he feels he must do because we all know when it comes to working out, showing up and being consistent are the major keys to becoming a better version of yourself
MUSIC
LIFE + MUSIC By Ashley Winter
Tef Poe We all know of his reputation as a battle rapper. His raw, yet truthful lyrics that often cause us to stop and contemplate what he said. His political commentary, gritty street style mixed with just enough advocacy swagger is what makes him stand out. Born Kareem Jackson, though known to us as Tef Poe, the hip hop artist gives Delux an intimate look inside his thoughts on what hip hop means to him, what he really thought about the Ferguson fiasco, being appointed a civil rights leader of our time, and his latest release to the music world, Black Julian. Let’s rewind to when we first heard the name Tef Poe step onto the music scene. Then let’s fast forward to three years ago, when he became center stage as one of the voices of this generation to speak out against what was really going on amongst Black Americans and the police forces around the word. His style was different, his sentence flow was complex and his truth was served as raw and you could possibly ingest it. Tef Poe was as authentic as they came and if you thought for one moment St. Louis was going to fade into the back, you thought wrong. St. Louis native and hip hop artist, Tef Poe reiterates this with his latest release, Black Julian in which the battle rapper shows everyone we are on the map and here to stay. Finding his musical identity early, Poe began writing around the age of 6 or 7 years old. Unsure of what is gift truly was at the time, he continued to hone in what would be his craft. “I owe my musical identity solely to my older brother Black Spade. If it wasn’t for him there would most likely be no such thing as a Tef Poe,” Poe said. By the time Poe was thirteen, he dove head first into battle rapping. With complex rhymes and influences like Rakim and Nas; Poe figured freestyling was the best way to show off his skills. Though, losing his first freestyle battle, he later went on to became one of the undefeated battle rappers in St. Louis. Heavily influenced by a host of rappers and
Tef Poe tefpoe tef_poe
If St. Louis could turn itself into a physical being and start recording a rap record, it would probably look a lot like me in the flesh
music genres, Poe used this to his advantage as he curated his own style of music. “I am vocally influenced by someone like MJG, but also heavily influenced by Mos Def. Until I dropped Black Julian, I felt like people struggled to understand this about me,” he stated. Equipped with a sound he says comes from his gut, the rapper conforms his nervous energy into powerful and explosive lyrics. Not afraid to test the waters with sound, the artist perfected his style that he says is a combination of southern music, soul, funk, gospel and trap. Given his love affair with music, Tef Poe credits a lot of his sound to his interest in the city’s musical history. Capturing the rock energy engrained in the city’s roots, Poe incorporates live instruments into his sets to feed off the energy of a genre we are connected so intimately with. “If St. Louis could turn itself into a physical human being and start recording a rap record, it would probably look a lot like me in the flesh…”- Tef Poe Standing firm on his willingness to see the truth and his unapologetic candor to go with it; I asked the rapper what his thoughts were regarding the negative stereotypes surrounding rap music and the black community. He simply stated, “I don’t know any 13-year old’s that work for Atlantic Records. So, these are adults making decisions about entertainment and the children respond to what is being selected or promoted.” Again, I ask, does life really reflect art? Are the lyrics we listen to really damaging to our culture, or are they simply
the truth? “If you live in Baghdad how the hell are you going to rap about world peace? If your friends are dying quicker than you can count, or your parents aren’t involved in your life, this is your story.” Well according to Poe, this is how great artists are born. Taking his own advice, Poe recently released his third album; Black Julian. Being fresh off the heels of the tragedy that occurred in Ferguson; Poe stated this album was about isolation. “I was a mental wreck. PTSD from Ferguson had me wanted to basically stop living. Black Julian made me decide to live, and that’s why this record is important.” With his unwarranted claim to being named a civil rights figure, Poe says he isolated himself to block out everything which had occurred inside the city that dreadful summer. Not wanting the album to be too conscious heavy and with countless changes to the album, Poe made final track decisions and the album was released. Still in love with music, the rapper realized he had struck classic gold with his newest album. “St. Louis wasn’t dead. We deserve to have jamming representation in the culture today. We deserve to have new classics from our artists, we deserve the right to be creative.” With tracks like Don’t Judge Her, Fvck 12, and New Ice Cube; Poe can’t really say he has any favorites, but if he has his way people will listen to the album and see who he is as an artist, a man, and that he lives and dies by his stage show. For more Tef Poe and his music go on iTunes and on social media.
Image from Tinder
LIFESTYLE
LOVE AT FIRST SWIPE?
Online Dating from a Single’s Perspective By Simone Yael According to a new study, online dating is now the second most popular form of matchmaking in the United States ... and I think it’s directly linked to the fact that people do still believe in love at first sight… or swipe. An article in the Huffington Post states:
“Online dating has become the second most popular form of matchmaking in the United States.” According to researchers at the University of Rochester. The top contender is meeting through mutual friends.” The scientists, (whose research is posted in Psychological Science Magazine) reviewed over 400 studies and public interest surveys. In one particular study, they found that in a single month in 2016, nearly 25 million unique users around the world were online dating in some form. 25 million users. 25... Million. That’s more people than the population of New York City, Los Angeles, Chicago, and Houston- combined. Twenty-five. Million... Ok. Now that the numbers are out of the way- let’s get to the nitty gritty (Nacho Libre voice) For many of those 25 million, the idea of love at first sight is one of the best kinds of hope and optimism. It hints at fairy tales of #Goals and roses amidst intimate brunch dates and baecations. Sprinkle on endless adorable snapchat stories and Instagram selfies with picture perfect captions and voila! You have a beautiful beacon of pure happiness to guide you through the stress of everyday life. Even through the stoic changes that society has endured, many people still believe in the flash of lightning that creates love in a matter of moments.
And for this type of hope, many are turning to dating and finding their potential mates online. Christian Mingle, for example, recently conducted a survey of its members, asking for their views on love. What they concluded surprised me- “Compared to 53 percent of females, 58 percent of male participants said that they believe in love at first sight,”(the Christian Post) The idea of ‘love at first sight’ seems to begin with immediate physical attraction. However, with Twitter hashtags like, “#WeMetOnTwitter”, we see concrete evidence that relationships that might begin with a single glance can end as lasting romantic bonds. Perhaps the same people who believe in love at first sight are the ones who say God has only one perfect person waiting for them online- either way, I’d like to think that love has to be based on some kind of friendship before it can survive longer than a month of texting, snaps and cute butterflies whenever their name pops up in your phone. In a Relevant Magazine interview, author Tim Keller states“Today we are looking for someone who accepts us as we are and fulfills our desires, and this creates an unrealistic set of expectations that frustrates both the people searching and the ones being searched for,”. “In reality, love at first sight may create a temporary connection, but the relationships that last are the ones that have meaningful, deep connections.” Keller himself says that he doesn’t believe any two people are instantly compatible, but that God is the only thing that can bring and keep people together.
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What about you—do you believe in love at first sight? Have you ever experienced it in online dating
HEALTH
WHAT ARE YOUR DIGITS By Shadress Burks Have you ever thought about what your body is really made up of? Like we know its compiled of nerves, muscles and bones, but what keeps them all in check? In this day in age, the “perfect” body image is constantly splashed across the internet or television. With health & beauty trends coming and going, outer beauty is often the focus of being healthy. But what about the inside? Yes, your weight and body measurements are of great importance, but the internal numbers are what keep the outer numbers working properly. How your body functions on the inside determines how you function and look on the outside. If you’re unsure of what numbers I may be speaking of, be sure to read along and by the end of this article you’ll be ready to know what your numbers may be.
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BLOOD PRESSURE
Most people are most familiar with this term. Though unless you’ve had a health scare, you probably don’t monitor this number as often as you should. This number is what keeps your heart functioning at a healthy rate. If your blood pressure is too high, your arteries will be weakened and heart will have work harder to pump blood to the areas needed. This could possibly cause health risks like heart attack or stroke. A healthy blood pressure target should be 120/80 mm Hg
2 BLOOD SUGAR
The infamous number we all know about, but do we really know its functions. Your blood sugar is the amount of sugar (glucose) in your blood. This health factor is also a trigger that tells your brain when your body is hungry. When your glucose levels are low, usually your body is in need of food intake to bring it back up to the sugar levels certain organs need to function. Glucose levels that are too low can cause hypoglycemia, while levels that are extremely high could put you at risk for diabetes. Normal blood sugar varies from person to person, but a normal range for fasting blood sugar (the amount of glucose in your blood six to eight hours after a meal) is between 70 and 100 milligrams per deciliter. For most individuals, the level of glucose in the blood rises after meals.
3
CHOLESTEROL
For some the word cholesterol seems to immediately strike fear. You automatically think it’s a bad thing, but we’re here to tell you it’s not all bad news. To be honest, cholesterol is a fatty substance that our bodies need to function. However, when there’s too much cholesterol in your blood, it can build up on the inside walls of your arteries and increase your risk of heart disease and stroke. Usually excessive amounts of fried foods, and saturated fats increase this this number a faster rate.
4 BODY MASS INDEX
5 HEART RATE
With weight, often being the overall focus of if a person is healthy or not, many often overlook their body mass index. A person’s body mass index (BMI) is generally based on a person’s weight and height ration. Waist circumferences also provide good indicators of whether you are at a healthy weight. BMI Ranges are: Underweight = <18.5 | Normal weight = 18.5–24.9 | Overweight = 25–29.9 | Obesity = BMI of 30 or greater
Naturally, this number speaks for itself. As one of the major organs within the body, a healthy heart is of great importance. And knowing what your heart rate is will aid in keeping your heart functioning normal. Your heart rate, or pulse is simply the number of time your heart beats per minute. Though rates may vary from person to person, and depending on level of activity, a normal resting heart rate for adults ranges from 60 to 100 beats a minute.
If you heart rate falls below 60 or rises higher than 100, you should visit your doctor for further examination.
Regular and thorough physicals will help in keeping you on track with making sure you are on the right track to maintaining a healthy body on the inside as well as the outside. Remember, don’t wait until you feel something is wrong to educate yourself on what your digits may be. Knowing where you stand health wise is the first step to ensuring you will live a long and healthy life. Be Proactive with your health!!
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delux profiled
WHO IS CHEF JUSTYN? By Ashley Winters
It’s all about the food, and if you are a true foodie like me, then our Eat + Drink issue is right up your alley. St. Louis is full of specialty chefs adding their own personal spin of flavors and seasoning to each dish they prepare. Well we got our hands of Chef Justyn and he is spilling it all on being a chef in St. Louis, his take on the culinary industry and more. WHEN YOU WERE A NEW COMER ON THE CULINARY SCENE HOW DID YOU GET YOUR NAME OUT THERE? Well even though I’ve been cooking professionally in this industry for now for eight years I still consider myself a newcomer because I am still growing as a culinary professional. I will say the best way I got my name out there was following my own ambition and my work ethic followed by my talent. I have cooked in kitchens throughout St. Louis But I came up in the St. Louis nightlife scene I got one of my first major opportunities at Soho restaurant and lounge under Chef Ceaira Jackson and Brandon Storman. At 26 I accepted my 1st head chef opportunity at the marquee restaurant and lounge under Andre and Melanie Stith from there I went on to be the chef at Mood dine and lounge and Blue Ultra Lounge located in Delmar working with Cornell Boone . This year I’ll be launching my first food concept Bravado taste Company focusing on catering ,private dining, dinner parities and special events.
HOW DO YOU MAKE YOUR RECIPES STAND OUT FROM OTHER LOCAL CHEFS AND RESTAURANTS IN ST. LOUIS? Simply the ingredients in my dishes. Good fresh seasonal local foods. I also try to do my research on modern food trends and having a good ear to what
people want when it comes to a dining experience. Also I would say my overall flavor profiles I like to take local fresh ingredients and prepare them in a unique way for people to enjoy.
WHAT EXPERIENCE DID YOU HAVE THAT MADE YOU REALIZE YOU WANTED TO BE A CHEF? The first time I saw chef Roble on 106 and Park.
LIKE ANY OTHER INDUSTRY NEW TRENDS COME AND GO, HOW HAS THIS AFFECTED YOUR CAREER? I would say if anything the changes have improved me. One of the best ways for me to learn something is to do it so I practice and study my craft and get better like an athlete. Creatively there is all kinds of inspiration to pull from and I use it all to bring out the best of me as a chef.
AS A CHEF WHAT PARTICULAR DISH HAS HAD A MAJOR INFLUENCE ON YOU AND WHY? I would say family meals and Sunday dinners with family or holiday BBQs with family because it’s always cool to see how food brings people together and what kind of memories you get  sitting down for a meal with your friends and loved ones.
ST. LOUIS IS FILLED WITH UPCOMING THIS AND UPCOMING THAT, A NEW CHEF SEEMS TO POP UP EVERY OTHER DAY. WHAT SKILLS DO YOU USE TO STAY RELEVANT? I like to play around with different marinades and flavor profiles that enhances the flavor of foods that dinners may not have been expecting in certain dishes also taking classic dishes and recipes and presenting them with a new spin and modern inspiration.
CREATIVELY WHAT RECIPE WAS THE HARDEST AND WHY? I would say gnocchi it’s one of those things where you have to be spot on or you can expect a terrible dish lol
LIVING IN A SUCH MELTING POT AS ST. LOUIS, HOW HAS THIS CITY INFLUENCED HOW YOU COOK? The cool thing about St. Louis originally we pulled inspiration from German, Irish, French and Italian influences so when I’m cooking to cater to those dishes I keep home in mind. Pizza is my all time favorite food and I always preach that the only way to enjoy this crust pizza is with Provel Cheese!
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DA RI U S H A RRI S ( C) H O METO WN : ST. LO U I S, MO MA JO R: B U SI N ESS A DMI N I STRATI O N
JOR DAN DAVIS (R ) H OME TOWN: ST. LOUIS, MO MAJOR : CY BE R SE CUR ITY
BUSINESS & FINANCE
How To Get That Paper! By Ashley Winter Salary negotiation for some can be a tideous process and also intimidating if you’re not sure on how to go about getting your paper. Recent studies have shown those in the 21-34 age bracket have a hard time asking for a pay raise. Many are unsure of their worth. Fret no more Delux has done the leg work for you with these expert tips you are guaranteed to get that paper.
Dont use a range!
1 2 3 4 5
FIRST THING FIRST Use your skills and experience as leverage. Let your work do all the talking if you have tangible receipts that show you are an asset please show them. Trust actions speak louder than words. Bring a “brag sheet”.
BE ENTHUSIASTIC! Go in knowing your time has come for a pay raise. Now don’t mistake this for being cocky or arrogant, approach the meeting showing your upper management that you are an asset but also the company is a value to you as well. Think Team Work!
DO YOUR RESEARCH Know your typical salary range for your position and company. Their is nothing worse than going in all proud and mighty and not know what you’re talking about. Don’t low ball or high ball yourself.
ORGANIZE YOUR THOUGHTS Have a speech prepared. Prep yourself for r questions. Rehearse, rehearse, rehearse either with a friend or in the mirror.
MAKE SURE YOU’RE READY A pay raise could also come with more responsibilities. Ask yourself are you ready?
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IT’S ALL ABOUT THE TIMING Experts suggest speaking with your boss 3-4 months before review season. That’s usually when upper heads review the company’s budget.
ACCEPT OR DECLINE! At some point if the decision to a pay raise or not will this be the straw that breaks the camels hump. Be prepared, have a backup plan. Have another job in place.
SET THE MEETING UP ON THURSDAY Studies show you’re more likely to get the raise if you ask on a Thursday. Experts suggest later in the week because people become more flexible, and most are up for negotiation.
FOCUS ON THE FUTURE NOT THE PAST When asked about current pay, it’s ok to answer in fact be honest. Give all details this includes benefits bonuses etc. But then move the conversation forward explaining your new number. Focus on your new skills, market value, and how you’re looking to grow.
10
BY ALL MEANS DON’T EVER MENTION PERSONAL NEEDS. This includes discussing bills, rent, child care etc. Focus on your performance, worth, and achievements. Continue with the conversation by saying I’d like to review my compensation.
Until you ask you won’t receive, so follow these helpful tips you will get the well deserve pay raise.
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Community Moving Forward By Ashley Winters
It seems like only yesterday the world had its eye on Ferguson, MO, local, national, and international news lined our streets gathering any and every image they could while our streets were burning, and our hearts were heavy. The idea of Michael Brown’s death was unjust and was a heart wrenching experience for all of those who witnessed his body lying on the ground for four hours, but to be killed unjustly by that very person who is sworn in to protect us, felt like someone kicking us when we were already down. Lieutenant Perri Johnson has transcended into that spirit force between officer and community. A veteran of the St. Louis City Police Department he is a part of the Moving Forward Through Ferguson board. After the uprising in Ferguson, this board was established to continue the work of looking through the police- community relationship through a racial equity lens. Lt. Johnson is willing and ready to examine where we are as a society and the necessary steps we need to take to get us to where we need to be. He was the perfect fit to be that voice or bridge to help bring us together. The idea behind his work is, this is a community problem that involves everyone. Therefore, it’s important to have all the right people at the table. As a Being a part of the Moving Forward Through Ferguson board has given Lt. Johnson an opportunity to see there are a lot of people who are concerned with the direction in which our law enforcement and neighborhoods are headed. He is amazed and blown away at how invested they are in the name of change. Moving Forward Through Ferguson isn’t just addressing the issues in Ferguson, but to make a difference in St. Louis. With such passion in his voice he reminds me it’s for the people who are afraid, who don’t know what to do. It’s for the people who fear their son or daughter can be in a similar situation as Michael Brown or Tamir Rice. We all must fight this. Showing an example of a good cop and being that voice of reason, he’s trying to show us not all cops are bad or think in a negative manner. He’s ok with taking suggestions from the community hearing our ideas, creating a dialogue and coming up with solutions. He wants us to help each other.
COMMUNITY
“He wants us to help each other.” In today’s climate regarding the police and community some may wonder what does it mean to be a police officer, what are their roles regarding to protect and serve is a police officer? Well after sitting with Lieutenant Perri Johnson of the St. Louis City Police Department he explained how he goes above and beyond to repair the relationship between police and community. A police officer is someone who works in partnership with the communities they serve to maintain law and order. To protect citizens of the public and their property, prevent crime, and reduce the fear of crime. Identify the perpetrators of a crime and ensure fair, and successful prosecutions against those who break the law. But, what do you call those officers who go above and beyond? Doing things such as, working alongside community organizations going the extra mile to rebuild the relationship between officers and the public. Or teaching other men and women in uniform how to defeat cultural biases when dealing with a diverse community. Training them to act with a certain sense of sensitivity when dealing with complex issues. What label should these men and women have, does their ability to go above and beyond and to be a catalyst in the community transcend them into a super hero?
Lt. Perri follows the 90/10 rule. He firmly believes about 90 percent of people in the community are good. They are the citizens who do right, but there is the 10 percent out there that gives them hell. While on the flip side, he again believes about 90 percent of police officers are the good cops, those who take that oath as a badge of honor, but there is also the remaining 10 percent that gives us a reason not to trust cops. Each one of us must hold our 10 percent accountable and we all need help dealing with our 10 percent. He is fully aware we are going up against a system that has been in place for centuries, so it will take some time, but he is optimistic since he has witnessed the progress. If we continue to get the right people aligned with them. Lt. Johnson knows firsthand police officers are taught to be hard core, and sometimes they forget they are human. However, with every good cause there are minor setbacks, new evidence regarding the Michael Brown case was made public and naturally some of the hard work to rebuild had been undone. Talks of a cover up and not trusting the police began to resurface once again. However, Lt. Perri will continue to put in the man hours needed to fix what was broken. In his opinion all information regarding this case should have been disclosed, though in some instances that is not the case. His rule of thumb you must police from the heart not the head, and you must be willing to listen to the people.
Photographer Lawrence Bryant
KNOTS.
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ICED IMPRESSIONS 1111 Arsenal Ave, Saint Louis, (314) 219-9272 www.facebook.com /IcedImpressions
STYLE COUTURE EVENTS 5335 Highway N, Cottleville, 314-479-3204 www.stylecoutureevents.com
MCARTHUR PHOTOGRAPHY, www.mcarthur25.com 843 324 5432
NETTIE KELLY 3840 Washington Ave Studio 218, Saint Louis, 314-498-6299 www.nkmakeupstudio.com
SweetArt 2203 South 39th Street, St. Louis, 314-771-4278 www.sweetartstl.com
KAYDIS EVENT PLANNING, Saint Louis, 314-458-6425 www.kaydis.com
LANCE THURMAN 2609 S. Kingshighway, Saint Louis, 314-368-3599 www.lancethurman.com
Florists
La Patisserie Chouquette 1626 Tower Grove St Louis 314-805-3587 www.simonefaure.com
6 DEGREES EVENT PLANNING, Maryland Heights, 314-229-8007 www.6devents.com
SUTBERRY PHOTOGRAPHY Saint Louis/ Illinois 618-406-0041 www.sutberryphotographyblog.com
The Rebel Florist 1414 Park Ave St. Louis, 314-962-3232 www.therebelflorist.com
Sugaree Baking Company 1242 Tamm Avenue St. Louis, 314-645-5496 www.sugareebaking.com
Bella Daydream Events St. Louis, 314-537-1739 www.bella-daydreams.com
iDEX PHOTOGRAPHY, Saint Louis/Illinois 618-407-3288 www.dexine.me
Artistry Florist & Event Design 2734 LaSalle Street, St. Louis 314-772-1301 www.artistryflorist.com
La Bonne Bouchee 12344 Olive Blvd Creve Coeur 314-576-6606 www.labonnebouchee.com
Simcha’s Events 55 Chaminade Drive St. Louis, 314-458-5463 www.simchasevents.com
JOSEPH CAMPBELL Saint Louis/Kansas City/ Mid-Missouri Area 314-805-3587 www.josephncampbell.com
Wildflowers 1013 Ohio Avenue St. Louis, 314-772-9900 www.wildflowersstl.com
Sarah’s Cake Shop 10 Clarkson Wilson Centre - Chesterfield, 314-728-1140 www.sarahscakeshopstl.com
Cosmopolitan Events 18132 Big Bend Boulevard St. Louis 314-249-9107 www.cosmopolitanevents.com
CEDRIC SCOTT PHOTOGRAPHY 3840 Washington Av 218, Saint Louis , 314363-6303 cedricscottphotography.com
The Special Events Florist Call for Consult. Saint Louis, 314-845-3362 thespecialeventflorist.com
The Sweet Divine 1801 S 9th St St. Louis, 636-942-2900 www.thesweetdivine.com
THE INFUSED MANHATTAN
Despite the constant development in the booze world, there are always those classic cocktails served for a good reason. The simple â&#x20AC;&#x201D; yet must be done right â&#x20AC;&#x201D; Manhattan, lets the spirits shine and becomes elevated with just a few subtle ingredients for added flavor. The Infused Manhattan is made with the easy-to-make method called 2-1-2: 2-parts infused Bourbon, 1-part Vermouth and 2 dashes bitters, and is always stirred not shaken. Cocktails that contain only spirits are stirred because the drink style is stronger, it is sipped more slowly and is less diluted from the ice. For this classic, the hand-crafted cocktail experts like to stir 40-50 circles to be exact.
Ingredients: Infused Martell Blue Swift/VSSD Vermouth Angostura Bitters Luxardo Cherries
Volume: 2 oz. 1 oz. 2 dashes Garnish
Method: Combine all ingredients in a large mixing glass and add ice. Stir with a bar spoon in approximately 40-50 full circles. Strain in to a martini glass or classic coupe glass and garnish with Luxardo premium cherries. Infusion Recipe: Ingredients: 1 bottle of bourbon/rye whiskey 3 fresh sprigs of rosemary the peel of 1 orange Let infuse for 24 hours, then remove rosemary and orange peel.
delux profiled
BOOKS & BROS SIDNEY KEYS III, founder Words by: Ashley Winters
H
ave you ever had the opportunity to sit down with an extraordinary kid, who had their entire life mapped out at age 11, whose purpose in life is to bring about change in his community?
Well I have. Sidney Keys lll, founder and owner of Books & Bros LLC, is our newest shining star. At just 11 years old, and in the 5th grade when most kids are playing sports, riding bikes, or just being the average kid, Sidney is creating a space where boys can come and gain a love for reading. And not just any olé book will do; Sidney’s goal is to make sure that African American books are in the hands of the boys who are a part of his book club. He wants to make that our stories are being told as well, and to have books that told a different narrative of the African American experience other than what the media portrays. Like most people of color who were educated in this country our stories were limited to a chapter or diluted like we were never a part of American History, until now. Sidney has taken Books and Bros and helped establish a platform for these authors, and a haven for all boys. Attending Ross Elementary in Hazelwood School District, Sidney isn’t just an entrepreneur, he’s a part of the D.A.R.E program, the president of Student Council, and Safety Patrol where he helps other students practice safe habits around school. Plus, he is a photographer in the making and has his own website. Sidney Keys lll is already a big deal on and off campus! Books & Bros meet up once a month and take a trip into the world of literature reading and discussing books about adventures in outer space to riding horses in the wild west. His favorite book thus far is “Danny Dollar Billionaire Extraordinaire” by Ty Allen Jackson, which was the first book he presented at his book club at the local, black owned bookstore Eye See Me. Sidney started Books & Bros, because he had never seen an African American book club before. Also, he thought it would be fun to read with other boys, plus he knew it would be an opportunity to black and brown boys to read books by an African American author. And it all started when he took a surprise trip to the Eye See Me bookstore.
he wants to make that our stories are being told as well, and to have books that told a different narrative of the african american experience other than what the media portrays.
Sitting down with young Sidney, I felt like I was talking to an adult. He’s wise beyond his years, and at age 11 he is changing the world. In just a few short months Sidney’s story has reached media outlets such as Essence Magazine, The Huffington Post, and CNN. Even icons like Steve Harvey shouted him out. He now must use a bigger venue to host his book club meetings, which now will be held at the Ferguson Youth Initiative club. Sidney speaks with a plan for his people, and is committed to that plan through action, he talks the talk and walks the walk. I know you’re thinking what else does this young man have up his sleeve? Well in the future, Sidney plans to spread his business nationally and internationally, especially since he has received calls about Books and Bros from across the world. And while he’s talks about Books and Bros being international, Sidney hopes to one day have his book club virtual as well. Sidney Keys III, KEEP UP THE WORK GOOD WORK!
You ‘re Invited to host your next party or event at the
Missouri Athletic Club
When it’s time for a celebration, make a statement by entertaining at the exquisite, historic Missouri Athletic Club in downtown St. Louis. Missouri Athletic Club F 405 Washington Avenue F St. Louis, MO 63102 F www.mac-stl.org FDELUX 314-539-4448 MAGAZINE 57