Austin Fit Magazine November 2022: The Chefs Issue

THE CHEFS ISSUE NOV 2022

THE FLAVORS OF GOOD LEADERSHIP Why Chefs Need Self-Care

Taste Test Austin with The Tasting Collective

The Life of a Personal Chef

SCAN FOR

5$ OFF

CONGRATULATIONS

KATE KNIFTON! 2022 U23 World Rowing Champion 2022 USRowing U23 Athlete of the Year 2022 NCAA National Champion (Hook’em!)

2022 NCAA Woman of the Year Nominee for UT 2022 CRCA AllAmerican (first team) 2022 CRCA Scholar Athlete 2022 All-Big XII (first team) Love you, Dad

NORTH SHORE OF TOWN LAKE ON HIKE & BIKE TRAIL BEHIND AUSTIN HIGH SCHOOL

512.467.7799

www.texasrowingcenter.com info@texasrowingcenter.com

From the Director really fun; but I also remember a handful of times I was hurt, frustrated or tired because of the balancing act of pleasing customers while striving for efficiency.

Before I even start talking about chefs for this Chefs Issue, I want to start with the primary unit — food. After all, without food, there would be no chefs.

I’ve narrowed down the themes throughout this issue to food, cooking and eating, yet the world’s perspective on these topics has got it all wrong. Food is more than fuel; it’s an expression of our thoughts, feelings and love.

Cooking is more than the means to an end; it’s a learning process of growth and leadership. Eating is more than just the action of consuming; it’s an experience to be embraced — whether that’s with friends or alone.

With all these elements combined, we get a beautiful understanding of the human experience through food, its creation and how we experience it. In the mundaneness of life, we’ve lost the appreciation for these moments that come with the eating experience. Some of the best conversations happen over a great meal, and some of the best memories are created while cooking.

And these experiences we cherish so deeply only happen through chefs, whether it be someone at a restaurant, a friend and their generous skills, or yourself trying out a new recipe. When we think, specifically, about chefs in a traditional sense, those long shifts and tiresome hours of cooking and creating are what make these experiences possible.

In this Chefs Issue, you’ll get a taste for more than just delicious food (though, we will have great recipes and cooking tips). You’ll dive into healthy leadership in the kitchen with Suerte’s Fermín Núñez, learn about food waste and insecurity, hear from the Tasting Collective, understand the importance of chef self-care, and see the impact of fitness on food industry workers.

I hope you walk away with not only a hunger for more experiences amidst food and cooking but also a greater appreciation for chefs and food industry workers! Have a great feast!

FOOD IS LOVE, COOKING IS GROWTH AND EATING IS AN EXPERIENCE.

W

hen I was first offered a job at Austin Fit Magazine, I was working as a barista at the time. I spent most of my days waking up early for open shifts (or staying late for closing shifts), running back and forth between the register, bar and back room, and multitasking by making conversation with customers all while making sure I didn’t ruin their coffee order.

Now, I know this is nothing close to what chefs experience in everyday life, but through this experience, I got a small glimpse of what working in the food and service industry is like. To be honest, most days were

NOVEMBER 2022

Keep Austin Fit,

Landry Allred

DIRECTOR OF CONTENT

4

C R E AT I V I T Y

Exposure

PHOTOGRAPHER JUAN J VALDES WEB : www.juanjvaldes.com IG: @juanj.valdes M O D EL : Eric Rakofsky IG: @ericrakofsky1

Want to possibly be featured in AFM? Email your work to afmteam @austinfitmagazine.com!

5

AU S T I N F I T M AG A Z I N E

November 2022

THE GOOD STUFF

TASTE TEST AUSTIN WITH THE TASTING COLLECTIVE

20 “WHAT’S COOKING?” WITH YOUR

30 THE FLAVORS OF

FAVORITE ATX INFLUENCERS

NOVEMBER 2022

40

GOOD LEADERSHIP 6

Contents

HIGHLIGHTS

Letter from the Director 4 | Digital Content 8 | Pet of the Month 61 | Ambassador’s Corner 66 | Events 68 | Rides and Races 70

12

FABULOUS FESTIVE FOODS WITH CHEF TIFFANY BLACKMON

28

COOKING FOR LIFE: IT’S PERSONAL

46

CHEF TRENDS & SELF-CARE

NUTRITION

Recipe of the Month: Greek Sweet Potatoes 10 Is Soup a Healthy Meal? 16

LIFESTYLE

WELLNESS

How to Cook Like A Professional Chef 22 Reduce, Reuse, Recycle Food in ATX 24

The Truth Behind “Eating Your Feelings” 48 The Holiday Gut & Bowels 50 Wellness Wisdom & Sensual Cooking 52

7

FITNESS

The Food Industry & Fitness 58 KMB: CryoFit Recovery & Wellness 62

AU S T I N F I T M AG A Z I N E

AUSTINFITMAGAZINE.COM We’re more than just a monthly publication. Join us online and on our social networks to see the additional awesomeness we’re up to. austinfitmagazine.com

WHY YOU SHOULDN’T NEGLECT NUTRITION DURING PHYSICAL THERAPY

NUTRITION

How to Make the Best Gluten-Free Stuffing

NOVEMBER 2022

LIFESTYLE

These 5 Kitchen Tools Will Make Preparing Your Holiday Feast a Breeze

8

WELLNESS

5 Tips for Cooking For a Party When You Have Anxiety

CEO | LOU EARLE PUBLISHER | LYNNE EARLE CTO | DREW TERRY

#KEEPAUSTINFIT Follow us on Instagram: @ AU S T I N F I T Tag us or use the hashtag #KeepAustinFit for your post to be featured.

DIRECTOR OF CONTENT | LANDRY ALLRED ART DIRECTOR | BEN CHOMIAK PHOTOGRAPHER | BRIAN FITZSIMMONS CONTRIBUTING WRITERS Kati Epps, Mark Denesha, Katerina Cotroneo, Isabel Meijering, Krista Large, Monica Brant, Nikki Zahka INTERNS Amina Sergazina, Kate Bushman, Kellie Keeling, Rebekah Smith, Sam Hacker, Shannon Lawlor

GENERAL INQUIRIES info@austinfitmagazine.com ADVERTISING INQUIRIES lynne@austinfitmagazine.com 512.608.8554 EDITORIAL SUBMISSIONS austinfitmagazine.com/article-submission fitfocus@austinfitmagazine.com EVENT LISTINGS austinfitmagazine.com/events SUBSCRIPTIONS austinfitmagazine.com/subscribe p 512.407.8383 Austin Fit Magazine assumes no responsibility for the content of articles or advertisements, in that the views expressed therein may not necessarily reflect the views of the publisher or any magazine employee or contributor.

This publication and all of its contents are copyrighted.

Austin Fit Magazine is the assumed name of its publisher, Louis M. Earle, who has no interest in the business of Denis Calabrese who operates an exercise program under the assumed name of Austin Fit, which trains individuals to improve their jogging or running skills to participate in marathons. The views, opinions and other representations published in Austin Fit Magazine are not those of Austin Fit or any of its directors, officers, employees or agents.

PLEASE RECYCLE THIS MAGAZINE

COVER PHOTO BY DIMITRI STASZEWSKI.

9

AU S T I N F I T M AG A Z I N E

NUTRITION AUTHOR

Coach Kati Epps at MyBody GX

NOVEMBER 2022

RECIPE OF THE MONTH GREEK SWEET POTATOES n Check out this month’s featured recipe,

Greek sweet potatoes — a tasty side for all of your Thanksgiving endeavors!

INGREDIENTS: 2 medium baked sweet potatoes 8 tablespoons brown sugar ½ teaspoon cinnamon ½ teaspoon salt ½ cup raisins (optional); currants, craisins or dried cherries are good, too!

1 cup apples thinly sliced 3 tablespoons melted coconut oil ¾ cup slivered almonds

NOVEMBER 2022

KATI EPPS

PREPARATION: 1. Preheat oven to 375 F and spray a 2-quart casserole dish with coconut oil.

2. Cut sweet potatoes crosswise into ½-inch slices.

Combine brown sugar, cinnamon and salt in a small bowl.

3. In the casserole dish, place a layer each of potatoes, apples and raisins. Sprinkle with sugar mixture. Toss slivered almonds in melted shortening, drain and top the casserole with nuts.

4. Cover and bake at 375 F for 35 minutes. Remove the cover, and bake for 10 minutes, or until the top is browned.

10

11

AU S T I N F I T M AG A Z I N E

NUTRITION AUTHOR

Kati Epps

PHOTOGRAPHY

Audrey Dollins

FABULOUS FESTIVE FOODS WITH CHEF TIFFANY BLACKMON n From the main course to dessert,

here are the top four recipes to prepare for your holiday meals from Chef Tiffany Blackmon and me.

T

he holidays are here, and we’re surrounded by family, friends and fabulous food! This month, I met with Chef Tiffany Blackmon — creator of My So-Called Fabulous podcast, cookbook author and lifestyle influencer — to create wonderful additions to your holiday meals!

Here are a few of our favorites!

NOVEMBER 2022

12

Holiday Beef Tenderloin Blackmon shares her version of the classic beef tenderloin, adapted from Beef Loving Texans. This entree is perfect for lean protein with fabulous flavor!

Servings: 8-10 INGREDIENTS: 2 to 3 pounds of beef tenderloin roast 1 tablespoon olive oil ⅓ cup Greek seasoning ⅓ cup medium-grind black pepper PREPARATION: 1. Preheat oven to 425 F. In a small bowl, combine Greek seasoning and black pepper. Slightly rub roast with olive oil. Roll roast in seasoning mixture to cover all surfaces.

2. Place roast on rack in a shallow roasting pan.

Insert an oven-proof meat thermometer so the tip is centered on the thickest part of the beef. Do not add water or cover. Roast in the oven for 35 to 45 minutes or until desired internal temperature is reached. Remove from oven. Transfer roast to carving board; tent loosely with aluminum foil.

Allow roast to rest for 15 to 20 minutes. Slice and serve.

13

AU S T I N F I T M AG A Z I N E

n NUTRITION

Sweet and Spicy Harissa Carrots Here’s a vegetable option that’s light, fresh, colorful and different from traditional holiday sides that are heavy, rich and full of calories.

Servings: 8 INGREDIENTS: 2 cloves garlic, minced 1 tablespoon harissa paste (if you cannot find harissa paste, create your own using a 2:1 ratio of olive oil and harissa seasoning) 1 tablespoon honey 2 tablespoon avocado oil Salt and pepper to taste 2 pounds of tri-colored carrots Additional toppings: pistachios, tahini, extra virgin olive oil, fresh parsley PREPARATION: 1. Preheat oven to 400 F. 2. In a small mixing bowl, combine minced garlic, harissa paste, honey, avocado oil, salt and pepper. Set aside.

3. Place carrots on a baking sheet lined with parchment paper. Pour harissa mixture over carrots and toss to coat. Roast for 30 to 35 minutes until carrots are tender.

4. Transfer to a serving dish and top as desired.

Notes: If using whole carrots, scrub or clean and cut as desired. Remove carrot tops or leave them for a beautiful presentation. Baby carrots are perfect for meal prep and serving size.

Peruvian Chilled Cauliflower Salad Adding a salad to your menu is a great way to incorporate a chilled, bright and refreshing dish. This family favorite is easy to make and brings beautiful colors and flavors to the table.

Servings: 6 INGREDIENTS: 1 large head of cauliflower, cut into bite-size florets Juice of 3 limes ½ cup extra virgin olive oil ¾ teaspoons salt

Freshly cracked pepper ½ cup fresh parsley, chopped 3 tablespoons fresh chives, chopped

PREPARATION: 1. Steam cauliflower florets for 6 to 7 minutes until tender but not soft.

Remove from heat and chill in the refrigerator (or freezer if you’re rushed for time).

2. In a small bowl, whisk lime juice, olive oil, salt, pepper and fresh parsley.

3. Toss chilled cauliflower with dressing, and top with fresh chives. Serve immediately.

Notes: When using a mixture of cauliflower colors, steam separately and dress right before serving to preserve the colors.

NOVEMBER 2022

14

Flourless Chocolate Cake After dinner is served, it’s time for a sweet treat.

This recipe is perfect as a gluten-free dessert or just something outside the traditional cookies or pie.

Servings: 10 INGREDIENTS: 6 ounces 60% bittersweet chocolate, chopped ½ cup butter, cut into small pieces 1 teaspoon instant espresso powder ¼ cup hot water 1 cup granulated sugar 4 whole eggs, beaten ¾ cup unsweetened cocoa powder ½ cup heavy cream 1 cup semi-sweet chocolate chips Fresh raspberries and mint for garnish PREPARATION: 1. Preheat oven to 350 F. Lightly grease a 9-inch springform pan with cooking spray. Set aside.

2. Place a small saucepan half-filled with water over medium heat and bring to a simmer.

Combine bittersweet chocolate and butter in a heat-proof bowl and place over the pot. Stir until the chocolate and butter are melted. Turn off the heat and set the mixture aside.

3. Completely dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate, and stir until completely combined; slightly cool. Add eggs, whisking until blended.

Stir in cocoa powder.

4. Pour batter into the prepared springform pan. Bake until set in the middle and a thin crust forms on top, approximately 30 minutes.

Remove the cake from the oven and cool for 15 minutes. Gently remove the sides of the springform pan. Cool completely.

5. To make the ganache, pour cream into a small saucepan. On low heat, bring cream to a simmer, add chocolate chips, and stir until melted and blended. Pour over the cake and spread with a spatula. Allow ganache to set, garnish with raspberries and mint, and serve.

Blackmon and I loved brainstorming ways to brighten your holiday menus. We hope you have an incredible season surrounded by those you adore!

Happy holidays! afm Coach Kati Epps is the founder of MyBody GX with a background in chemistry from Colorado State University, an ACE-certified personal trainer, health coach and nutrition specialist.

15

AU S T I N F I T M AG A Z I N E

NUTRITION AUTHOR

Mark Denesha

IS SOUP A HEALTHY MEAL? n Would you define soup as a

“healthy meal”? Let’s see what local nutritionist Carina Osuna and research have to say about it.

I

s soup considered a “healthy food”? Why do people recommend eating soup when we’re sick or injured?

To understand how healthy food works, it’s important to know our bodies are made up of cells that need fuel to keep us alive and healthy. This fuel comes in the form of nutrients such as vitamins and minerals that our bodies absorb from what we eat and drink. Without these nutrients, our bodies cannot function properly.

One reason I decided to move to Austin was because of its active healthy community. There’s no shortage of options to incorporate healthy food into your diet. One of my favorites is The Soup Peddler.

David Ansel is the founder and owner of The Soup Peddler. The only thing better than their soup is the story behind the business. Ansel made his soups from scratch and delivered them to friends and neighbors by bike in the Bouldin Creek neighborhood. He now has six locations throughout Austin!

Although Ansel never intended his business to be considered “health food,” his approach coincidentally aligned with what’s generally accepted as healthy. His recipes use “real foods,” and his stocks are all handmade, giving them an honest feel. It’s difficult to find affordable, healthy foods that are also delicious and quick.

NOVEMBER 2022

Local nutritionist and personal trainer, Carina Osuna, says a great, and often overlooked, option for a well-balanced meal is soup. Osuna is a huge fan of soup for several reasons: it’s easy to make, it freezes and reheats well, and it provides a lot of key nutrients in one serving. Bonus: Soups are comfort food; they make you feel good and are great for the colder months!

16

of protein. However, the real highlight is fiber. It’s no secret our modern-day diet is high in processed foods and lacking in fiber. In the U.S., a large portion of the population should increase fiber intake by at least 50% to meet the recommended levels. A diet high in fiber has many benefits that include: • Improves insulin sensitivity (decreases risk of developing Type 2 diabetes) • Increases gut microbial viability and diversity (control digestion and benefit immune system) • Decreases chronic inflammation • Decreases cardiovascular risk • Improves colonic health This research suggests that dietary fiber correlates with mortality. Eat more fiber, and live longer! Osuna is also a fan of the green detox broth soup, which also packs a fiber-packed punch, and the cilantro and parsley contain antioxidants called flavonoids.

Studies have shown that flavonoids may also be linked to combating neurodegenerative diseases such as Alzheimer’s and Parkinson’s disease.

It doesn’t end there. Researchers have even studied soups and their satiety ability. In a 2012 study, they found that smooth soups induced greater fullness than solid meals. Soups were shown to delay gastric emptying, helping you feel full longer!

As a physical therapist, I regularly treat people who have had injuries or surgeries. I also work with people who have chronic pain. One thing they all have in common is inflammation. One reason I educate my clients on the importance of diet is that flavonoids, along with antioxidants, have anti-inflammatory properties. Researchers are exploring flavonoids as a potential option for treating chronic inflammatory diseases.

So next time you get offered soup while sick or injured, don’t take it for granted! afm Mark Denesha, PT, DPT is a Doctor of Physical Therapy and owner of Forever Forward Physical Therapy — Austin’s first, and only, fully equipped mobile PT clinic.

FF PT services include manual therapy, strength training and injury recovery, when and where you need it. Mark’s collegiate sports and military background, combined with his curiosity for movement, have influenced his treatment style which prioritizes strength and function.

Osuna loves mulligatawny soup because it offers a wide variety of fruits and vegetables — carrots, celery, cauliflower, tomatoes, lentils and apples. These ingredients are a great source of fiber and, despite not having any meat, the lentils provide a protein source.

When combined with grain, lentils make a complete protein. One hundred grams will deliver about 9 grams

17

AU S T I N F I T M AG A Z I N E

T H E M I N D + B O DY I S S U E OCT 2022

PUSHING THEMIND LIMITS: & BODY Loving Your Body, Intentionally

Capturing the Mind & Body

Get Your CBD Fix in Austin

T H E F U R RY F R I E N D S I S S U E SEP 2022

HOOK ’EM HORSES Happy Hens, Healthy Eggs

A Year as a Raw Vegan

Healthcare Heroes: Pet Therapy

T H E AU ST I N YO U T H I S SU E

Become an AFM Premium Subscriber

AU G 2022

THE

BENEFITS INCLUDE: • Unlimited articles (no restrictions in the magazine, newsletter or online) • Discounts from many popular retailers and merchants in Austin • Special pricing on AFM products • Exclusive content (recipe books, workout guides, videos) And more to come!

RISE TO POTENTIAL

Healthy Diets, Healthy Kids

Peace, Love and Little Yogis

Nature’s Classroom

THE HOW IT WORKS ISSUE J U LY 2022

30

$

per year

f $20/year i you sign up 3! before 202 KEEP AUSTIN FIT

SWIMMING AND LIVING LIMB-ITLESSLY Genes and Greens

Sea-Saving Swimwear

Insomnia and You

LIFESTYLE AUTHOR | PHOTOGRAPHER

Katerina Cotroneo

“WHAT’S COOKING?” WITH YOUR FAVORITE ATX INFLUENCERS n Ever wondered what celebrities like to cook? Austin-based influencers Kimberly Cobb and Amanda Tatom share their go-to meals.

J

Kimberly Cobb  @kimberlycobb

ust like us, influencers have busy schedules!

Especially when you’re on the move all day and don’t have time to “graze” as you please, or if you travel frequently for work and don’t always have a full-blown kitchen at your disposal. It’s not an outlandish thought to mirror their habits as they’ve cultivated the skill of moving at a fast pace while keeping routine down pat. Staying full and energized is key to looking and feeling vitalized, whether or not you’re going viral.

Here’s a glimpse into what ATX influencers, Kimberly Cobb and Amanda Tatom, go to for meals to keep their bodies fueled without taking up crazy amounts of time.

NOVEMBER 2022

Kimberly Cobb is an ATX influencer who is always on the go, in and out of events and promos, and constantly on the scene. At any event in Austin, you’ll see Cobb there, and you may even recognize her from TLC’s “I Love A Mama’s Boy.” As an everyday blogger, host of the podcast “My Lips Aren’t Sealed,” and overall busy bee doing daily tasks like the rest of us, Cobb has minimal time to cook, let alone meal prep.

But when she does cook, one of her favorite meals to make is a quinoa or rice bowl that has a “comforting feel but with a healthy twist.” With a plain base, you can add anything from leftover Chinese food to pulled pork BBQ, but in this case, she added fresh veggies such as cucumber, bell peppers, red onion (pickled, if you want a zing), chickpeas, and feta on top of a hefty serving of quinoa with either greek dressing or tzatziki and grilled chicken for added protein. Then, just like Cobb, you have a delicious and nutritious way to get through your busy day!

20

Cobb is the sweetest and has adoring fans, for good reason. Her Instagram has loads of content revolving around lifestyle, fashion and overall ATX. Cobb’s sense of humor is what drew me to her, and I’m sure all 90K+ of her Instagram followers can relate to that. She’s authentic and a breath of fresh air in the saturated feeds we see daily.

Amanda Tatom  @amandatatom

Amanda Tatom is a media freelancer who specializes in television and social media projects. She’s currently involved in fashion projects and hosts the “Adlibbing Life” podcast. Since she was 9 years old, Tatom has wanted to work in the TV industry and having grown up in Dallas, her first job was TV news. Eventually, she organically shifted into influencer-type media, and her career took off.

Tatom’s approach to food is that “food is medicine.”

She says, “The more we take care of our body daily, the less we have to take care of it later in life.” Her go-to favorite salad is a base of healthy mixed greens alongside a protein with plenty of healthy fat. In this instance, she used grass-fed beef, avocado oil, garlic, hummus, bell peppers, tomatoes, avocado, chili pistachios, hemp seeds, and Sir Kennington’s chile lime crema. Now, you’ve got yourself a fiesta salad that’s packed with nutrients! She says you don’t even need dressing when you fill it with good ingredients because it’s so good.

Tatom is well-known in the ATX community and has been a staple in the local media for years. If you don’t recognize the name, I’m sure you recognize her gorgeous face!

Whether you’re an aspiring influencer, actor, model or even none of the above and just want to try a new recipe, this is your opportunity! One thing we all have in common is that the food we put in our bodies directly impacts the energy we have.

Influencers are people who are always smiling and have kindness radiating from within, on and off the screens, so I’ll certainly be taking a page from these two’s dietary playbooks and testing out these recipes in the near future. afm Katerina Cotroneo is an author and professional photographer who uses her marketing background and talent behind the camera and has been published in Austin Fit Magazine, Authentic Texas, Waterways Magazine, Tribeza, etc.

Katerina captures idiosyncratic stories through her lens and portrays diverse perspectives in her writing.

21

AU S T I N F I T M AG A Z I N E

LIFESTYLE AUTHOR

Sam Hacker

PHOTOGRAPHY

Alex Parker Media

HOW TO COOK LIKE A PROFESSIONAL CHEF n Sometimes our imagination is bigger than our cooking skills, so Chef Carlos Crusco shares advice on how to succeed in the kitchen.

H

aving started out as a private chef, Chef Carlos Crusco attended L’Ecole Ritz Escoffier in Paris, France and now runs a successful catering company in Austin.

AFM got to speak with Crusco about how the everyday person can cook like a professional, without breaking the budget.

NOVEMBER 2022

AFM: What should people know about cooking?

Carlos Crusco: There are three things. First, the anagram KISS — Keep It Simple Stupid. I listen to people, who are limited in cooking experience, trying to make a dish that requires a lot of skill. Then, they fail and say, “See, I’m not good at cooking.” Do something that requires a lot less technique and experience, and you’ll get good feedback from that dish.

22

Second, keep the number of ingredients low and the quality high. Look at a recipe that has five ingredients or less. Spend (a) little more money on those high-quality ingredients. Let the ingredient shine for you.

Third, use ingredients you like!

If you’re not a fan of eggplant, don’t use a recipe that requires eggplant.

If you like tomatoes, start with tomatoes. Your intuition is going to come out as far as cooking and how

to prepare and present it, and you’ll be happy.

AFM: How do you cook well while on a budget?

CC: In your fridge, have basic ingredients like stocks, condiments, chili paste (...) and seasoning ingredients (like) salts, peppers, flours. In your freezer, have frozen items — peas, vegetables, even cheese, anything that can hold well. Even some sauces can freeze well.

The second is stretching ingredients. Pad your pantry full of beans, rice, pastas, polenta.

Those ingredients are cheap, (and you) can buy (them) in volume and stretch a meal for a bigger volume and number of people.

The third is using creativity.

When I’m busy and won’t have a lot of time to cook during the week, I’ll buy one of the whole-roasted chickens that’s cooked and ready to be eaten. From that, you can have three, four, five lunches.

Your first meal could be eating chicken with rice and spinach.

The next, you could pull the meat off the breast, chop it up with mayonnaise and lemon juice, and have a sandwich. (Another is to) take the rest of the chicken breast, throw in corn, canned beans, guacamole, sauce, and have (a) nice bowl, maybe pad (the chicken) into soup. You can do that with salads as well (and) add chicken, avocado or other vegetables.

AFM: What meals do you recommend?

CC: (I recommend) meals that are easy to go from step A to B versus meals that require a lot of steps (and) ingredients. One of my favorite things is sheet pan cooking, using roasting. Not only is it simple in the number and quality

of ingredients, but also in actual work. You basically sit on the couch and wait.

Get some chicken thighs or legs, one sweet potato, one red onion and one red bell pepper. Line a pan with foil and parchment paper, (and) peel and chop the sweet potato, bell pepper and onion. Put those ingredients on a pan, dress (them) with olive oil, (and) salt and pepper both sides. Throw it in the oven at 450°F, and within 25 to 35 minutes, you’ll have an amazing dish.

AFM: How do you tell good produce from bad produce?

CC: First and foremost is color.

You want it to be vibrant. If you’re looking at (produce) and they’re not vibrant, if the skin isn’t taut, it probably isn’t going to be the best.

For berries, if you turn them over and see they’re already bleeding, it’s been out for too long.

KEEP THINGS SIMPLE IN THE BEGINNING. LEARNING HOW TO COOK NICER FOODS REQUIRES A LOT OF EXPERIENCE BECAUSE YOU HAVE TO UNDERSTAND TECHNIQUES (AND) HOW CERTAIN FOODS DO OR DO NOT COMPLICATE EACH OTHER, AND THAT TAKES TIME.”

AFM: What deals are worth following?

CC: Good deals are proteins you can freeze like ground beef. You can go to Costco and get a much cheaper price per pound because you’re getting it in volume. You may not need 10 pounds for one week, maybe just two, but you can pack the remaining eight pounds and freeze it in four 2-pound packs.

AFM: Any final thoughts on how to cook like a professional?

CC: Keep things simple in the beginning. Learning how to cook nicer foods requires a lot of experience because you have to understand techniques (and) how certain foods do or do not complicate each other, and that takes time. It takes a lot of years to learn how to hone certain skills to put them into play. We teach techniques, not recipes. afm

23

AU S T I N F I T M AG A Z I N E

LIFESTYLE AUTHOR

Kate Bushman

REDUCE, REUSE, RECYCLE FOOD IN ATX n Lisa Barden, the executive director of Keep Austin Fed, shares how the local nonprofit fights food insecurity and recycles food waste in the community.

A

fter eight exhausting hours of work, you come home and open the fridge, hoping to find something easy to make for dinner. You’ve been fantasizing about relaxing on the couch with pasta since the final hour of your shift. But when you open the fridge, you only see a bottle of mustard and two eggs.

Now, imagine you have a family of four to feed; it’s no longer just you searching for a satisfying meal.

This nightmare is a reality for 14.7% of individuals in Austin, according to Feeding America.

Food insecurity is an economic and social condition in many households throughout Austin in which members don’t have consistent access to sufficient and nutritious food.

NOVEMBER 2022

Food insecurity isn’t defined as a lack of food, but rather as not having enough food. It’s having enough food for your children but only leaving you hungry. It’s choosing to pay rent instead of buying groceries. It’s having food that lacks nutritional value and quality.

Lisa Barden is the executive director of local nonprofit Keep Austin Fed, which fights food insecurity in Austin by recycling food waste. Barden touches on how COVID-19 specifically impacted food insecurity in the community.

“With the onset of COVID, many of our friends, family and neighbors found themselves facing food insecurity for the first time as they were furloughed, had reduced hours or were laid off with little warning,” Barden says. “At the

24

same time, schools were closed, and the meals that many children relied on were no longer available or much harder to obtain.”

Understanding food insecurity is important, but turning knowledge into action makes a difference in fighting food insecurity, which is exactly what KAF aims to do.

Grocery stores like Trader Joe’s and Whole Foods regularly donate food to the nonprofit. The organization also collects food from local restaurants on demand.

Once collected, KAF safely stores the food donations until they’re able to redistribute them to the community through the 75 local nonprofits they’re partnered with.

The recipients of KAF’s redistributed food include more than food pantries and homeless shelters; they also include mental

OFFER A MEAL TO A NEIGHBOR FACING HARD TIMES OR PUT A MEAL OR TWO IN ONE OF THE FREE FRIDGES AROUND TOWN. BE A HUNGER ACTION HERO!”

PHOTOS COURTESY OF KEEP AUSTIN FED

health support services, domestic violence centers, immigrant support housing and more.

According to KAF’s 2021 annual report, the organization rescued a total of $1,408,227 worth of food in 2021.

Barden emphasizes the importance of continuing to fight food insecurity.

“As we rebound from the effects of COVID, many people still struggle to pay bills that have accumulated (and) are faced with eviction and rising prices of gas and groceries,” Barden says. “Food is a basic human need and a right for everyone.”

Though the nonprofit mainly collects food from food-permitted businesses — and occasionally surplus produce from community gardens — Barden also encourages others to step into donating food, whether you’re a private chef or just someone who likes to cook.

Barden recommends donating to the ATX Free Fridge Program because anyone can donate, not just food-permitted businesses.

This makes it a great option for community members to get involved in fighting food insecurity. Volunteers monitor the

25

AU S T I N F I T M AG A Z I N E

n LIFESTYLE contents of the fridge to keep the food fresh and the fridge organized and clean. Along with the ATX Free Fridge Program, people can volunteer at other places such as Central Texas Food Bank and, of course, Keep Austin Fed. Barden also recommends joining Facebook Buy Nothing Project Groups and

NOVEMBER 2022

posting leftover food items and surplus garden produce there.

However, if cooking isn’t your forte or you’re unable to contribute to the organizations mentioned, you can still make an impact in your community! Barden proposes prioritizing eating your leftovers, freezing unused produce and being

26

conscious about purchasing food to prevent food waste. Whatever you do, just know it can make a difference to someone in need.

“Offer a meal to a neighbor facing hard times or put a meal or two in one of the free fridges around town,” Barden says. “Be a hunger action hero!” afm

WHEY WHEY IS BACK! BACK! IS Introducing: The Chocolate Whey

ed Pack within! prote

rotein p f o 26g erving per s

JuiceLand now serves complete whey protein, made sustainably, with Perfect Day. FIND A LOCATION NEAR YOU

What is Perfect Day? Perfect Day is a complete protein with all the essential amino acids, made sustainably.

UP TO

UP TO

UP TO

97%

99%

60%

Less Greenhouse Gas Emissions*

Less Blue Water Consumption*

Less Nonrenewable Energy Use*

Lactose-free Earth-friendly Animal-free *Compared to whey protein found in traditional milk.

LIFESTYLE AUTHOR

Shannon Lawlor

n From corporate America to culinary chef and business owner, Michael Wards shares about owning a personal chef company.

COURTESY OF THE SCOUT GUIDE AUSTIN

COOKING FOR LIFE: IT’S PERSONAL

F

ood isn’t just a necessity; it’s an experience.

A memorable experience that personal chefs like Michael Wards create with their cooking.

Aside from cooking great food, personal chefs wear many other hats — chef, business owner and manager. Their job differs greatly from that of a chef in a more traditional restaurant setting. Wards’ journey of building his personal chef company is only one small example of this.

Wards wasn’t always a chef. While he’s always had a love for food, he initially pursued a career in corporate America. Wards graduated from college with a marketing degree and later worked in a lucrative sales career. But in late 2009, he was diagnosed with Hodgkin’s lymphoma.

“When you go through those pivotal health scare moments, you have a tendency to kind of take stock of everything — where are you, what’s going on,” Wards says.

NOVEMBER 2022

During his medical leave, Wards decided to take the leap of faith and pursue a lifelong passion of his: cooking.

“I had a moment of clarity where I just realized (…)

I wasn’t happy working in corporate America,” Wards says. “I was sick and tired of being sick and tired.”

After walking away from sales, Wards attended culinary school at Le Cordon Bleu. He later received his certifications and gained more experience in the kitchen by working a couple of jobs in the field, including a position as a catering chef for 2 Dine 4 Fine Catering and garde-manger supervisor at The Driskill Hotel. Once Wards felt he learned enough, he took the plunge into opening his own personal chef company, The Austin Artisan.

But what does it mean to be a personal chef ? First and foremost, the role of a personal chef differs widely from a chef ’s position in a traditional kitchen.

On one hand, being a personal chef means more creative freedom with cooking. Personal chefs are

28

COURTESY OF THE SCOUT GUIDE AUSTIN KOREY HOWELL PHOTOGRAPHY

able to express themselves through the recipes they create and cook, an advantage that chefs like Wards value. Personal chefs are also able to interact with customers more.

However, being a personal chef comes with its own challenges. Wards says one of the biggest differences between being a personal chef and a traditional restaurant chef is the social aspect. You go from collaborating with a team to working completely alone. Many personal chefs spend late hours prepping food for their clients and events. They cook alone without the ability to fall back on a colleague to help them if something goes wrong. But the social transition and the cooking aren’t the hardest parts of life as a personal chef; it’s the entrepreneurship.

“The food’s the easy part,” Wards says. “It’s the other 80% of being a small business owner that becomes challenging.”

Personal chefs have to balance their cooking and creating food with building and operating a business.

This includes building a brand, finding clients, creating menus, choosing vendors for ingredients and figuring out pricing.

Chefs like Wards become managers and culinary experts all in one. Luckily, Wards’ marketing background gave him a competitive advantage when

29

he moved into the culinary world. He was able to build a brand and a strong digital presence for his business by using digital platforms such as social media and Yelp.

Wards was also able to choose to align himself with vendors he felt were responsible to the Austin community. This means working with vendors who were part of the Never Ever program, which avoids using things like steroids in their produce.

Being a personal chef gives the chef the freedom to follow their passions and become their own boss.

They’re able to make decisions surrounding the menus, branding and more. A personal chef is more involved with every aspect of their business, and they choose what mark they want to make on clients. Chef Wards, specifically, wanted his legacy as a personal chef to focus on the experience his clients have.

“Most people in a culinary experience are likely to forget what they specifically ate in three to six months,” Wards says. “But they’ll always remember the experience.” afm

AU S T I N F I T M AG A Z I N E

THE GOOD APRIL NOVEMBER 2022

30 30

2020

FLAVORS OF LEADERSHIP Chef Fermín Núñez of Suerte, and most recently Este, shares his experience as a chef and leading the future of the food industry.

AUTHOR LANDRY ALLRED PHOTOGRAPHY BRIAN FITZSIMMONS

31

AU S T I N F I T M AG A Z I N E

Leadership in the kitchen has stepped away from looking like someone barking orders to staff. For Chef Fermín Núñez, leadership has a much more tasteful palette.

Núñez is the executive chef of Suerte, an awardwinning restaurant in East Austin serving cuisine inspired by Mexican flavors and cooking techniques.

Last month, he and restaurateur Sam Hellman-Mass opened their new business venture Este, an East Austin restaurant serving authentic coastal Mexican cuisine.

From culinary school to owning two restaurants, Núñez’s journey to chefdom reflects his growth in tasteful kitchen leadership with a range of flavors — embracing endless learning, work-life balance and caring for the restaurant as a whole. And these flavors of leadership make for the best palette an executive chef could have.

NOVEMBER 2022

32

33

AU S T I N F I T M AG A Z I N E

FLAVOR #1:

The Endless Journey of Learning For Núñez, school wasn’t his thing, but learning always was.

Growing up in Torréon, Mexico, he understood attending college was an expectation, but he wasn’t in love with the idea. His family eventually moved to San Antonio in 2005, and he attended the University of Texas at San Antonio for a year.

“I didn’t thrive (in college),” Núñez says. “Not because I wasn’t good enough, but because I didn’t care.”

It wasn’t until he read “Kitchen Confidential” by Anthony Bourdain that everything changed. At 19 years old, he enrolled in a culinary school in Houston.

“Cooking seemed like the next way out of the nineto-five job,” Núñez says. “For the first time, I started doing good in school because it didn’t feel like school; it just felt like something I was excited about.”

For Núñez, cooking became a space where he could tangibly see his skills improving, and he never got bored with it. Repetitively chopping celery felt much more engaging than reading paragraphs in a book over and over again.

After graduating from culinary school, Núñez worked at a country club in Houston for a while and eventually moved back home after traveling throughout Europe. In 2009, he moved to Austin to work at La Condesa. He also worked at Uchiko, Launderette and L’Oca D’Oro. Though he worked at multiple restaurants, Núñez always dreamed of opening his own place. While working at Launderette as a chef de cuisine, he learned how to open a restaurant without the pressure of being

the person in charge. This experience taught him how to collaborate with architects and manage finances — something culinary school doesn’t teach you.

When he and Hellman-Mass opened Suerte in 2018, Núñez soon became someone who wasn’t just executing another person’s big picture; he got to see his vision through to the end.

“For the first time in my career, I was the one responsible for the food tasting good,” Núñez says.

“This was personal. I wasn’t recreating someone else’s vision. This was my vision and passion.”

With Suerte, Núñez wanted to create a restaurant that offered an authentic Mexican culinary experience — from making in-house masa to cooking made-toorder tortillas by hand.

“I wanted to create a place where it was Mexican food but not a place that screams Mexico,” Núñez says. “When you’re in Mexico, the restaurants that are cooking Mexican food don’t need to prove they’re Mexican; they’re already there.”

In the same vein, that’s what his new restaurant is all about. With Este, Núñez wanted to create an authentic Mexican seafood experience by pairing seafood with cheese and having high-acid, high-heat ceviche.

“Seafood in Mexico goes against the grain of everything you learned about seafood in the States and other countries (...) but Mexicans pull it off,” Núñez says. “(...) And If I’m excited about cooking it, I’m excited about eating it and, hopefully, people feel the same way.”

FOR THE FIRST TIME IN MY CAREER, I WAS THE ONE RESPONSIBLE FOR THE FOOD TASTING GOOD. THIS WAS PERSONAL. I WASN’T RECREATING SOMEONE ELSE’S VISION. THIS WAS MY VISION AND PASSION.” NOVEMBER 2022

34

35

AU S T I N F I T M AG A Z I N E

FLAVOR #2:

Balancing Work and Life Though Núñez loves learning and growing in his culinary skills through books and podcasts, he also allows himself space to enjoy things outside of chefdom. One podcast he enjoys that’s not primarily chef-related is CREATIVO, a Spanish podcast that interviews creatives from various industries.

“It’s always smart to not just be in your own circle of what you want, need or like,” Núñez says. “I also get more inspired by things that are not necessarily just cooking. That helps me break out of my cycle and not follow the same trends everybody’s doing but find my own voice and way of creating different things.”

But even when he’s in those kitchen spaces, Núñez creates a headspace to accept that he can have limitations in his leadership. During the pandemic, Núñez had to learn how to be a leader in stressful times and not run away from challenges.

“When everything stops and everybody’s looking at you, you have to be the leader that shows people this is where we’re going,” Núñez says. “When there was a lot of uncertainty, I was able to look at myself and realize sometimes it’s OK to not have all the answers.”

Over time, Núñez was able to recognize that though he was a chef, he was more than just a chef. And this separation between himself and his career shows up in his life outside of being a chef. Though he still enjoys cooking for friends at home, he makes it a point to shape his time around things that aren’t food-centered.

For instance, he and some friends in the local food industry play basketball every Tuesday night. He also recently took up tennis and will soon start taking accordion lessons.

“I pursue different things that are engaging,” Núñez says. “I look to do things that allow me to not be tied to my phone, find ways to stay active and forget about everything else that has to do with my role and just disconnect.”

NOVEMBER 2022

36

37

AU S T I N F I T M AG A Z I N E

FLAVOR #3:

Devotion to the Whole, Care For the Parts As a leader in the kitchen, the chef sets the entire culture of the restaurant. Without a common goal or understanding of the whole, the parts begin to fall apart.

Núñez describes the kitchen flow as similar to sports — cameras are always focusing on the action, but the real magic happens when all the teammates collaborate to make the action happen. In the same way, every part of the kitchen, every staff member, matters.

“Everybody has to be able to execute (their) role because they contribute to a bigger picture of the restaurant being successful,” Núñez says. “We all get fed from the restaurant and if the restaurant is not thriving, then we’re not thriving.”

But even in devoting themselves to the bigger organism that is the restaurant, staff members must be individually cared for to have a properly flowing

NOVEMBER 2022

kitchen. With recent releases of shows like “The Bear” that depict aggressive leadership styles in the kitchen, Núñez says many people in the food industry are trying to break out of that stereotype.

“We’re not always screaming; we’re not always freaking out about making food,” Núñez says. “That can happen, but the industry has worked hard to move away from that.”

Núñez remembers when he first started working in the food industry, he wasn’t allowed to sit down three hours into his shift to have a meal and had to snack while standing up. But those things are changing. Even walking into Suerte for our interview that morning, all of the staff was sitting and eating breakfast, something Núñez shares that they were getting paid to do.

“Taking care of other people speaks louder than words,” Núñez says. “When I hire a new chef, I always

38

Combining All the Flavors

tell (them) my resume is more than a piece of paper that (has) places I’ve worked at; my resume is the people that have worked with us and helped us get to where we are.”

His care for staff members is even what sparked his interest in opening Este. With another restaurant opening, it gives staff members room to grow. And while Este was in the process of launching, Núñez even made sure to train the Suerte staff so they could function without him.

“We’re not perfect, but we strive for that,” Núñez says. “The people who are going to be leading the industry 10 years from now are starting to see the difference, and they can even push it and make it better for them and for the people they’re teaching.”

Ultimately, when you reflect on the flavors of leadership, being an executive chef means more than calling the shots in the kitchen. Being a leader in the kitchen means setting examples for others to grow in and follow beyond your immediate leadership, and that’s exactly what Núñez aims to do. “(Cooking) is what made me happy when I didn’t know what to do with my life,” Núñez says. “It’s grown (to be) important because I get to teach and lead people, and I can set a good example for the people who are going to be running the industry in years to come.” afm

39

AU S T I N F I T M AG A Z I N E

Taste Test Austin With The Tasting Collective The Tasting Collective brings community to the table at restaurants across Austin.

AUTHOR REBEKAH SMITH

NOVEMBER 2022

40

41

AU S T I N F I T M AG A Z I N E

When Nat Gelb was younger, food was a means of connecting with his parents and brother. Over time, he came to view food as a medium through which he can connect not only with family but with all kinds of people.

In May 2016, Gelb started the Tasting Collective to create an environment where people and chefs could connect with food as the centerpiece. Instead of making money off the restaurants, Gelb designed the community to follow a membership model in which people can support restaurants while connecting with others who share their passion for food.

Raised in upstate New York, Gelb was the son of two artists who viewed food as a form of artistic expression.

Though the family created homemade meals from fresh ingredients from local farms, they didn’t visit many restaurants other than the local pizza joint.

“It was always my parents cooking and me and my brother being in the kitchen prepping with them, then us just getting together for family time and connecting over the dinner table,” Gelb says.

After completing college and moving to New York City, Gelb grew passionate about food. However, he felt he was missing something by only eating at the best restaurants in the city.

“I realized (I was missing) that human elementary experience,” Gelb says. “I wanted to connect with (the) people making the food and (learn) stories about the food.”

So, Gelb set out to create a dining experience that connects chefs to customers. Initially, Gelb and 10 to 15 friends met at a restaurant, and they asked the chef to prepare a special meal and tell them about it. Still, something was missing — the personal connection.

Gelb says even when he and his friends rented private dining spaces, the chefs were unable to fully engage with them because they were focused on cooking for the other customers. So, once his tasting community grew and were finally able to fill an entire restaurant, they created the experience he long desired.

After hosting an event in Williamsburg, VA, Gelb says he had his “light bulb moment,” which led him to launch the Tasting Collective. Since then, the collective has partnered with independent restaurants in 14 cities and in 2019, they hosted their first Austin event.

“It was a huge success from the beginning, and we worked with a ton of awesome restaurants in Austin,” Gelb says. “(But) then, the pandemic hit and it all came

NOVEMBER 2022

to a screeching halt.”

Despite the pandemic’s challenges, the Tasting Collective has still been able to host over 1,000 events in total. Gelb says the events center around creating an environment where chefs can put on a show and people can gather. These events typically occur on nights the restaurants are slow or closed, and members can purchase tickets to attend. During the events, the chefs share handcrafted experimental menus, which usually include some staple menu items and several dishes they’ve been working on. Attendees enjoy five courses and can give feedback on trial dishes.

When Gelb began the collective, many of the first

42

events included a range of courses served family-style, meaning people shared food with others whom they might not know. This was often hit or miss with the members, including Victor Martinez and Shannon B. Martinez, who joined the collective in December 2018 and attended events at L’Oca D’Oro and Launderette, says he wasn’t a fan of the family-style experience in which chefs served mostly regular menu items with one or two new dishes at full price. “(I) decided it wasn’t worth going to dinner at a regular restaurant on a slow night and (paying) full price for the same dinner we could get on a Saturday night,” Martinez says.

WE TRIED SOME PRETTY COOL DISHES THAT I THOUGHT WERE NICE AND STRONG. IT WAS JUST GOOD TO INTERACT WITH A BUNCH OF PEOPLE THAT WERE PASSIONATE ABOUT FOOD.”

43

AU S T I N F I T M AG A Z I N E

However, Shannon – who attended Austin’s first event at Lenoir – says the collective’s member interaction is exceptional. She notes in her Yelp review that she appreciates the collective’s reservation page, which shows information for each event, including the chef ’s bio, the restaurant’s history and a detailed menu preview. She also mentions the level of authenticity the collective provides, from having a real person behind a member services setup to being warmly welcomed to the event as a guest.

“I loved the food, the service and the overall experience of my first TC dinner,” Shannon says in her Yelp review.

After receiving more feedback, Gelb says he eventually realized that serving five courses, individually plated, is the sweet spot for what restaurants can accomplish in the desired timespan.

“It’s not a three-hour, stuffy, tasting experience,” Gelb says. “It’s an hour and 45 minutes, a kind of whirlwind, high energy, fun ambiance.”

Gelb says most restaurants the collective works with are not fine dining restaurants but rather the more financially-approachable ones. Still, the collective’s team looks for credible independent restaurants and chefs.

NOVEMBER 2022

Chef Eric Silverstein, the founder of The Peached Tortilla, was one of those credible chefs Gelb had in mind. In February 2020, Silverstein hosted a tasting event with the collective, where he served a completely unique menu comprising two main entrees with sides, two appetizers and dessert. The chef says his favorite part of the event was interacting with the collective members.

“We tried some pretty cool dishes that I thought were nice and strong,” Silverstein says. “It was just good to interact with a bunch of people that were passionate about food.”

Though Silverstein would consider hosting other tasting events, he says the extra work of hosting is challenging.

“We did it on a night we were closed, so it’s an extra day of work,” Silverstein says. “They’re a little tricky to execute because they’re not normal services for us (...) but we had a positive experience with it.”

In addition to hearing the chefs’ stories between meals, Gelb says members get to build personal connections with the chefs by providing constructive feedback on courses.

According to Shannon, the meal is fast-paced as you must get through multiple courses and a Q&A,

44

all within 90 minutes. Each member also receives a scorecard to complete with feedback and a 1-to-5 rating on each dish.

Gelb says after many events, the hosting restaurant may add a crowd favorite of the experimental courses to their official menu. However, this doesn’t happen at every event, and members should expect they won’t love every meal.

“For a lot of our members, it’s an opportunity to try a bunch of food they wouldn’t normally eat on a regular menu and broaden their taste buds,” Gelb says.

The collective’s creator says he gets the most gratification out of seeing people from all backgrounds meet and bond over their food experience, which was his goal from the beginning.

“I like to think about it as kind of a ‘people supper club.’ Our members (differ in) age and ethnicity,” Gelb says. “At our events, you’ll have conversations with people that you, in all likelihood, never (have) on a typical day.” afm

FOR A LOT OF OUR MEMBERS, IT’S AN OPPORTUNITY TO TRY A BUNCH OF FOOD THEY WOULDN’T NORMALLY EAT ON A REGULAR MENU AND BROADEN THEIR TASTE BUDS.”

45

AU S T I N F I T M AG A Z I N E

WELLNESS AUTHOR

Isabel Meijering, DACM, L.Ac

CHEF TRENDS & SELF-CARE n After spending their days

serving others by creating food, it’s no surprise that chefs need a little time for self-care.

W

hile in Austin, I’ve been lucky to have incredible chefs as both clients and friends. But common themes I’ve seen are both a burning passion for work and a backpack full of stress.

From an outside perspective, I see the toll this industry can — and often does — take on people, and I’d love to see better self-care penetrate the industry. I had the opportunity to speak with two amazing chefs about how they perceive the food industry and how self-care fits into it all.

Nate Pearlman is a 17-year restaurant industry veteran who has been both sous and executive chef.

Currently, he works at Intero and has recognized how self-care isn’t valued in the restaurant industry.

NOVEMBER 2022

“If you take breaks, you are ‘weak,’” Pearlman says. “People pride themselves on how much they can get done.”

Pearlman says there is a strong trend of chefs working all day and partying all night on repeat. Even as a sous chef, he was working 50 to 55 hours per week and worked 60 to 70 hours a week as an executive chef.

Likewise, Catalina CarrionKozak — the co-founder of Wicked Roots — expressed a similar sentiment. She’s been in the restaurant industry for 11 years and has found it to be “very militant and masculine.” She often witnessed a lifestyle of daily drinking, drug use, awkward sleep schedules and, of course, work that became all-consuming.

Carrion-Kozak says it wasn’t uncommon for her to start work at 11 a.m. and not leave until midnight

46

NATE PEARLMAN

or later. And by the time the shift was over, Carrion-Kozak says most people went out to be social since it was the only time they had.

Eventually, Carrion-Kozak left the industry to start her own company as she realized that even while working at farm-to-table restaurants, the industry is largely wasteful and unsustainable long term. Instead, she wants to set her own standard of work in this field and focus on family as she grows out of her previous experience. “(In the restaurant industry), you are in fight-or-flight mode for the whole shift,” Carrion-Kozak says.

“It can be difficult to train yourself out of that.”

If you notice your health taking a dip as a chef, Carrion-Kozak suggests having a nighttime routine that’s grounding, especially if you don’t leave work until 1 a.m.

“Having a cup of tea, washing your face, stretching and making all these things a ritual to help regulate your nervous system before bed is invaluable,” Carrion-Kozak says.

She says anxiety is a huge trend in the industry, and stress support should be prioritized. During her time in the industry, only one chef stood out to her among the rest as they made a self-care program for their employees.

As a customer, you want your meals to be made with love, care and nourishment, but this won’t happen if the people behind the meals are not nourished and cared for. Carrion-Kozak says people in this industry are often malnourished physically, mentally and spiritually.

“It can be a soul-sucking industry,” Carrion-Kozak says.

“There is a lot of opportunity for growth.”

However, this environment opened her eyes to how important investing in health is. She often advises people to recognize what keeps them sane and healthy, which can include seeing a healthcare provider regularly.

Pearlman says it’s important for consumers to have awareness of what their servers are experiencing.

“If you are visiting a restaurant, know the demands of the job and what it takes to get your food on the table — from growing the food to getting it to your plate,” Pearlman says. “If people knew that, they would be willing to accept a higher price for food and have more patience.”

However, he recognizes trends have moved in a positive direction over the past 17 years, but understands there’s still a long way to go. Luckily, his current job has served as a “safe haven,” as the restaurant goes the extra mile to care for its employees.

47

CATALINA CARRION-KOZAK

Additionally, he’s able to find ways to be constructive outside of work by doing things like playing guitar or focusing on breathwork and stress relief.

Overall, Pearlman hopes people understand that masculine energy has limits; everybody needs the feminine energy of self-nurture to truly thrive.

“It is important for people in the industry to recognize the machismo and know the vibrato can only get you so far,” Pearlman says. afm Isabel Meijering is an acupuncturist in Austin and is the owner of Admiring You Wellness.

She has her doctorate in acupuncture and Chinese herbal medicine and specializes in cupping therapy, pain management, psycho-emotional support, menstruation support and allergies. She also has a B.S. in biomedical sciences with a minor in psychology and has a deep love for both Eastern and Western medicine.

AU S T I N F I T M AG A Z I N E

WELLNESS AUTHOR

Sam Hacker

THE TRUTH BEHIND “EATING YOUR FEELINGS” n Emotional eating is a part of life, but when can it become an issue? Experts share the importance of healthy relationships with food, especially near the holidays.

S

ome people approach food during holidays the same way they’d approach a bomb: with a lot of hesitation. But eating doesn’t have to be a difficult or all-consuming task.

Food is just food, but it’s often our reaction and feelings toward food that makes things complicated. Specifically, emotional eating has become a topic of importance, especially around the holidays.

A common belief is that emotional eating is eating foods we classify as bad, but emotional eating can be defined as using food to cope with emotions or having an emotional eating experience. But emotional eating experiences aren’t bad in and of themselves. In fact, Neathery Falchuk, CEO of Ample + Rooted and certified group psychotherapist, says it’s part of living.

“Eating is part of fully experiencing life. How often has food been a part of a joyous occasion such as a wedding or birthday party?” Falchuck says. “It’s also important in connecting to your culture and identity.

NOVEMBER 2022

Food is more than just fuel.”

During the holidays, especially, emotional eating can occur more often. For instance, it’s common for people to eat less the day before Thanksgiving and overeat the day of or the day after Thanksgiving.

Sometimes you’ll emotionally eat when there’s a higher amount of stress in your life, which often happens around Christmas or Thanksgiving. This can be due to a lack of other coping methods and honesty in your life or a need for interaction with others.

While emotional eating is a natural occurrence, there can be negative connotations surrounding it, causing people to judge themselves negatively. When people get stuck in this cycle of guilt and shame, this can affect their physical, mental and emotional health, says Natalie Grun, a registered dietician with Empathy Nutrition Therapy.

“Generally, people understand that emotional eating is eating food to cope,” Grun says. “But it’s that

48

EATING IS PART OF FULLY EXPERIENCING LIFE. IT’S ALSO IMPORTANT IN CONNECTING TO YOUR CULTURE AND IDENTITY. FOOD IS MORE THAN JUST FUEL.” and be kind to yourself; the shift will come.

“Some folks don’t know what they need,” Falchuk says. “So it might take a while (to figure it out).”

Falchuk says a solution for emotionally eating may simply be to make food less charged, giving it less power over our lives. This can include acknowledging that the food is present, eating it and moving on with your life. Some people go on walks, talk to a friend or journal.

“When we make the choice neutral, that helps take the emotional charge out of (eating) where you can non-judgmentally enjoy it,” Falchuk says. “(This) limits that cycle of guilt and shame.”

As we work to leave this cycle, Grun says returning to those three questions can help you non-judgmentally get to the bottom of why you’re experiencing disordered eating behaviors.

“I encourage clients to be their own scientists when it comes to this,” Grun says. “With being a scientist, you are being curious versus judgmental.” afm

judgment that gets placed on it that’s problematic.”

Falchuk says this cycle of guilt, shame and restriction can actually lead to harmful, disordered eating behaviors in people.

Both Falchuk and Grun suggest three questions to ask yourself to see if you’re emotionally eating: 1. Am I hungry?

2. What am I feeling?

3. What do I need?

Grun says that asking yourself these questions provides a non-judgmental space to work from to discover if you’re emotionally eating and what the reason for it might be.

Changing your mindset from a guilt and shame thought process to giving yourself compassion plays a big part in transforming your eating habits.

Falchuk says this transition can also take a while to set in, so if you’re still stuck in the cycle while trying to find out what you need, take a moment

49

AU S T I N F I T M AG A Z I N E

WELLNESS AUTHOR

Krista Large

THE HOLIDAY GUT & BOWELS n Dreading the holiday bowel

movements? Here are some ways to care for your gut and bowels during this jolly season!

L

ast year, I surveyed my Instagram followers on which quarter of the year is the most challenging to stay on track with taking care of their bodies. The overall consensus was the last quarter by a long shot!

After asking for reasons, the answers varied — football season, tailgating, miniature candies, less sunshine, colder weather, more processed foods, more alcohol, more traveling, catching colds, end-of-year work stress, family/peer pressure, Christmas cookies, and bread.

When looking at this data and considering the effects of these challenges on the body, my mind immediately went to the gut, which plays an integral role in digestion, immunity, detoxing, mood, hormones and cravings. Our gut is a barrier from the outside world to our inside world. It can take a beating to the demands of stress, high sugar intake, alcohol, travel, etc.

Before diving into tips on how to care for our bodies during the holidays, we must first distinguish outcomes from behaviors. I tell my nutrition clients that we can’t control outcomes. We can’t control if our flight is delayed or canceled due to weather. We can’t control if a coworker brings a plate of cookies to a

NOVEMBER 2022

party. We can’t control the amount of sunlight outside.

We can, however, control our behavior and how we respond to situations! These are called habits.

Although we can’t control if cookies are brought into our vicinity, we can control how we react to them. We can either eat or not eat them. We can’t control the weather, but we can choose to bundle up, get outside or find a different way to exercise rather than defaulting to the couch. Success in caring for our guts begins with implementing habits we have control over.

I spoke with Lauryn Lax, a functional medicine practitioner, author of “Total Gut Reset Cookbook,” and expert on “The Golden Poo.” She shares the best habits for this holiday season to make the gut a top priority.

1. Eat Balanced Meals

Many people participate in extended or intermittent fasting during the holidays to “earn” holiday fare or “save room” for dessert. While this can seem logical, there are higher consequences for the gut at risk here, such as binging or overeating, blood sugar swings and slowed bowels (due to lack of consistency).

50

WE CAN’T CONTROL IF COOKIES ARE BROUGHT INTO OUR VICINITY, WE CAN CONTROL HOW WE REACT TO THEM. WE CAN EITHER EAT OR NOT EAT THEM.”

5. Establish Your Consistent 5 Gut-Love Habits

Every person is unique. We all have different routines, goals, lifestyles, holiday traditions and foods, and the status of one person’s gut can look dramatically different from another! Lax recommends each person create their own five gut-love habits, which are core habits that can go anywhere and help ground you in your healthy lifestyle.

Here’s a list of her personal five gut-love habits: • Start the day with lemon water before eating or drinking anything.

• Move the body daily in the morning, even if it’s out of the usual gym routine (walk, bodyweight workout, group fitness class).

• Do yoga and/or mobility practice daily.

• Use the sauna or do an Epsom salts bath (to help detox).

• Start the day with a morning routine to get the “gut-brain” connection right (daily prayer and devotional).

2. Eat Protein First

Lax recommends we consume at least 20 to 40 grams of protein within the first couple hours of waking to set the tone for our blood sugar for the day, which prevents “hangry” or “weak” moments later. This helps with listening to appropriate hunger-fullness cues at the meal.

3. Swig a Gut-Love Shot with Meals

Feel free to adopt some of the habits mentioned above and create your unique spin on each of them.

Remember, these habits are in place to help prevent the wear and tear of the typical challenges of the holiday season on the gut. afm

Lax also recommends a gut-love shot of apple cider vinegar because it’s a natural stomach acid enzyme booster and gallbladder stimulater. She advises taking a “gut-love shot” with one tablespoon of apple cider vinegar in 4 to 8 ounces of water at meals to aid in digestion.

Krista Large is a nutritionist, habit coach and online fitness trainer. Her passion in life is teaching others to dream big and live large, which starts with health. Large is an Ole Miss Rebel and runs her own brand and business based here in Austin.

You can learn more about her at livinglargewellness.com.

4. Stay Hydrated

Seventy-five percent of people are dehydrated, and many don’t know it! This is a top driver of constipation, bloating and irritable bowel syndrome. Lax recommends drinking half your healthy body weight in ounces of water daily from nonplastic sources; ideally, filtered, purified and/or spring water.

51

AU S T I N F I T M AG A Z I N E

WELLNESS AUTHOR

Kellie Keeling

PHOTOGRAPHY

Ashlee Newman Photography

WELLNESS WISDOM & SENSUAL COOKING n Austin chef Kiele Jael Stanton

teaches women how to heal by restarting their relationship with food through self-awareness and self-love.

M

aintaining your wellness can be a daunting task; you can easily feel overwhelmed while trying to choose the right wellness routine. Austin-based chef Kiele Jael Stanton tries to address this issue by connecting food and the self.

Stanton is a certified health-supportive chef and nutritionist, with a personal chef certificate from the Natural Gourmet Institute for Health and Culinary Arts. Known as The Sensual Chef, she focuses on healing the body and soul with her sensual cooking philosophy, which centers on the relationship between

NOVEMBER 2022

the self and food.

After healing her own health issues using her philosophy, Stanton opened Kiele Jael Wellness in 2018 to share her wellness wisdom with other women.

Her programs combine her culinary training with traditional Chinese medicine (TCM) and ancient food wisdom to create unique wellness routines for women.

She aims to educate women on using their senses to create healthy meals.

“I teach tangible cooking skills and ancient food wisdom to help women strengthen their relationship with food and cooking,” Stanton says. “This makes

52

cooking and eating less of an obligation and more of an enjoyable, sensual experience.”

Stanton grew up on the island of Guam, surrounded by fresh produce and a tropical paradise. Because of this, she always wanted to be her own medicine woman, but it was her grandmother who ignited Stanton’s passion for flavor and cooking.

Stanton spent a lot of time with her grandmother in the kitchen, learning the connection between food, the body and nature. During her health-supportive culinary training, she began noticing the importance of that connection.

“While working in restaurants, I noticed that connection was gone — no one was honoring the food they ate or how it was prepared, and it all seemed empty,” Stanton says. “I wanted to help women heal themselves and bring balance to their bodies and lives, and to do that, it’s important to tap into all the senses.”

With this philosophy, Stanton teaches her clients the benefits of each food and how to cook it properly and efficiently. Stanton teaches her unique wellness wisdom through self-paced online courses, which encourage clients to focus on combining Stanton’s tangible cooking skills and ancient food wisdom to

53

AU S T I N F I T M AG A Z I N E

n WELLNESS create a personalized nutrition plan. Stanton believes each woman has her own needs and ailments to heal, so she caters her teaching to each client.

“There is no one way of living, and there is no one diet,” Stanton says. “My job is to help women identify their own unique needs and find their balance.”

There are two driving forces in all her programs: self-love and self-acceptance. She focuses on restarting her clients’ relationship with food by giving them the power to take healing into their own hands and understand what their body needs. Therefore, her unique method encourages forming a connection with food first, then she dives into TCM and ancient food wisdom.

In TCM, there are the five elements — earth, water, fire, metal and wood — that correspond to everything in life. They each have their own specific connections to the seasons, produce, colors, feelings and organs. Stanton teaches that understanding each

element and the foods and cooking methods they correspond to helps women learn how to create balance within themselves.

Stanton’s teachings emphasize that her sensual philosophy is ultimately about cooking. Her favorite cooking method is blanching and shocking raw foods, particularly produce, because it optimizes your digestion by brightening the vegetable and disposing of some of those harsh, raw qualities. According to Stanton, eating too many raw foods can

NOVEMBER 2022

54

over-exhaust your digestive system, and the key to wellness is a healthy digestive system.

Ultimately, it’s not enough to simply eat healthily; the method of cooking and the combinations of foods impact the energy within our bodies in a major way. Stanton’s sensual cooking philosophy encourages nourishing yourself properly by nourishing your whole self — body and soul.

“Everything in life has energy,” Stanton says. “So even the way we cook food has an impact.” afm

AFM APP IS HERE!

Check out AFM’s latest stories and issues — all on our new app! Available now on iOS. Android coming soon.

FITNESS AUTHOR

Amina Sergazina

THE FOOD INDUSTRY & FITNESS n The chef life can spur many bad habits like alcoholism or binge eating, but staying active is a way to break these.

NOVEMBER 2022

ELMER FERRO

J

ust as fitness can help an everyday person combat bad habits, so it can help the traditional restaurant chef.

Whether it be alcoholism or bad diets, many chefs often turn to bad habits like these to attempt to manage the stress of the job.

However, some are trying to break out of these habits such as Philip Speer, the owner of Comedor, by staying active and pursuing fitness.

Speer used to be an alcoholic and had a horrible diet that led him to Type 2 diabetes. After getting into legal trouble for driving under the influence, Speer says he decided to turn his life around and quit drinking, smoking and eating

PHILIP SPEER

fast food, and instead, started to exercise.

“If I didn’t stop putting poison into my body no matter what it was — cigarettes, alcohol, fast food, soda — I was just consuming lots of garbage,” Speer says. “I was going to either die from complications due to living (an) unhealthy lifestyle or kill myself through making bad decisions.”

According to a 2012 report by the Substance Abuse and Mental

58

Health Service Administration, the industry in the U.S. with the highest rate of illicit drug use is accommodations and food service workers at 19.1%, and they have the third highest rate of alcohol use at 11.8%. With these stats, it’s no surprise that a chef like Speer would struggle with alcoholism.

In April 2019, Speer founded Comedor. However, after a couple of months, he and his coworkers started feeling trapped inside. So,

MICHAEL SILVERSTEIN DAN GALVAN

they started running together and invited other employees in the local restaurant industry to join, which led to the creation of the Comedor Run Club.

Speer says the Comedor Run Club became not only the biggest motivation for him to exercise but it also allowed him to build a community around healthy activity instead of around late-night drinking at the bar, a trend for many chefs.

“For me, building (a) community around healthy lifestyles and having other friends (who) had like-minded goals of being healthier allowed me to find time to do the run club,” Speer says.

Being in the food service industry can be a physically demanding job, and especially after a long shift, it can be hard to find both the time and energy to exercise. Because of this, Speer says it’s important to improve your strength for a physically demanding job and suggests combining exercise with something you already find pleasurable.

“When I was a kid, I used to love to ride a bike and go hiking in the woods,” Speer says.”(I) remember that playful energy as a kid and translate that into physical movement as an adult.”

Aside from unhealthy wellness habits such as alcoholism, the chef life can also encourage unhealthy eating habits such as binge eating.

Austin-based chef Michael Silverstein is one chef who turned to food during these times of high stress.

“I tend to thrive in high-stress environments,” Silverstein says.

“But that also creates a lot of anxiety and binge eating.”

Before he decided to change his lifestyle, Silverstein used to weigh about 350 pounds.

“When I was at my heaviest, I

had a moment where I realized it was time to make a change,” Silverstein says. “I realized, it’s not even about how I look anymore — I’m not healthy. I could hurt myself.

I could end up not living the life I want to live.”

As far as his weight loss and healthier lifestyle, Silverstein credits the keto diet, which is low in carbs and high in fat. He says this diet allows him to enjoy regular meals instead of eating only salads. Recently, Silverstein also started exercising every day in the gym.

59

To find motivation for working out, he recommends the “5-minute rule,” when you exercise for at least five minutes because it’s better than not exercising at all.

“Sometimes, I don’t have the energy, but it’s important to have the discipline to just walk in the (gym) door,” Silverstein says. “Even if I don’t think I have the energy, once I actually start, exercise brings you more energy. Sometimes, the hardest part of going to the gym is just walking in.” afm

AU S T I N F I T M AG A Z I N E

EXPERIENCE THE

46TH

THESE SHOES WERE MADE FOR RUNNIN’ AND THAT’S JUST WHAT THEY’LL DO.

BENEFITING

4.16.23 | CAP10K.COM

REGISTER NOW FOR $45

THRU NOVEMBER 27TH

PET OF THE MONTH SPONSORED BY AUSTIN PETS ALIVE!

FEATURED

Pet

MEET OUR FEATURED PET OF THE MONTH FOR NOVEMBER… FOTIS!

Want to know more about Fotis?

Visit austinpetsalive.org today!

n Check out this month’s

Hello AFM! This month’s featured pet is Fotis, brought to you by Austin Pets Alive! Fotis is a gorgeous dog who had a rough life before he went into a foster home just a couple of months ago.

Are you looking for a buddy to help with your fitness journey? AFM and APA want you to meet Fotis!

This gentle giant is a beautiful German shepherd who arrived in Austin after experiencing a severe tail injury and an infection. Fotis has been in a foster home for the past three months and is now flourishing! This 6-year-old dog is a former Austin FC Honorary Mascot and has shown good manners around adults and children. He has some special dietary restrictions that APA’s matchmakers are happy to discuss with you.

One more distinction about Fotis is that he was just elected “Mayor of Pawstin” in APA’s first “election.”

COURTESY OF APA

featured pet, Fotis, brought to you by Austin Pets Alive!

If you’re ready to meet your new best friend, find out more about Fotis here: https://www.austinpetsalive.org/adopt/dogs/apa-a-99368.

61

AU S T I N F I T M AG A Z I N E

FITNESS AUTHOR

Monica Brant

KICK MO’S BUTT

NOVEMBER 2022

CryoFit Recovery & Wellness

62

n For this month’s edition of Kick Mo’s Butt, Monica Brant is trying out CryoFit Recovery & Wellness to “Recover Mo’s Butt.”

A

fter a tough year of great trainers who were all eager to kick my butt, AFM and I decided that I could use a recovery day. So, we headed to “Recover Mo’s Butt” at CryoFit Recovery & Wellness off Camp Craft Road.

CryoFit is a full-body recovery and wellness center that has been pioneering prevention and performance in Austin since 2012. After researching different therapies, CryoFit strategically chose five modalities that, when combined, can speed up recovery and amplify results.

After I contacted them about Kick Mo’s Butt, they designed a customized recovery and wellness regimen to recover my body as fast as possible so I could return to living a full life. The mission at CryoFit is simple — they help people live better, healthier lives by allowing them to be active and properly energized.

I started with compression therapy (CT), which increases the rate at which blood flows back to the heart. This helps quickly accelerate the body’s natural process to absorb the elements that typically cause soreness and fatigue in muscles. CT also eliminates metabolic waste, like lactic acid, faster than other traditional modes of recovery or even rest. The benefits of CT even increase when combined with whole-body cryotherapy.

Plus, CT feels amazing while compressing, and CryoFit provides comfortable, zero-gravity chairs for this modality. Can we say adult

nap time anywhere from 10 to 30 minutes?

Following CT, I went for a CryoFit whole-body cryotherapy (WBC) session. Cryotherapy is noninvasive and triggers the body’s natural response of fight or flight, which accelerates recovery and decreases inflammation in the body. After just three minutes of cold exposure, you notice an energy boost and relief of muscular and joint pain. Other benefits of cryotherapy include better sleep, increased metabolism and flexibility, and a mood boost.

Following WBC, I waited for the skin to return to room temperature.

During this time, I opted for some “me” time in the full-spectrum, infrared saunas.

Full-spectrum, infrared saunas combine near, mid and far wavelengths to provide detoxification at three different

63

skin depths. This couldn’t be more necessary, considering that we’re exposed to around 80,000 chemicals daily, according to NYHealth. Other benefits of infrared therapy include relief of joint pain and stiffness, stimulation of metabolism, increased weight loss and skin purification. But one of my favorite benefits is the opportunity to relax and relieve stress. Typically, I plan 30 to 45 minutes for the sauna.

Finally, I sat in another comfortable chair and was attached to an IV drip infusion. For max hydration, soft tissue repair and immune system support, CryoFit gave me a combination of the BodyQuencher and the BodyGuard IV. IV therapy infuses vitamins, minerals and amino acids directly into the bloodstream so the body can absorb these supplements

AU S T I N F I T M AG A Z I N E

n FITNESS at higher levels than if they were taken orally. Though there are many opposing views on IV therapy, many wellness companies use IV drips to increase energy, support the immune system, provide immediate hydration, recover from hangovers or jet lag, and prepare for or recover from a race or competition. If you choose to do this therapy, you’ll want to set aside 30 to 45 minutes for “drip” time.

CryoFit’s proprietary formulas are designed to deliver maximum results for every client to feel the CryoFit difference. After opening the first two locations in Austin and San Antonio in 2014, founder Brian Balli franchised the model in 2016 to help people lead better pain-free lives.

With 10 locations around the country, CryoFit is currently under construction with four more locations, including two in the Austin area. The one in Bee Caves is scheduled to open at the end of 2022, and Cedar Park in the second quarter of 2023. If you haven’t incorporated a recovery regimen after your workouts, it’s time!

Head over to check out CryoFit at any of their great locations. I know you’ll get addicted just like me! The spas are always clean, and there’s helpful staff to answer any questions you may have.

Be sure to tell them Mo sent ya, and happy recovery! afm

Monica Brant | IFBB Fitness Olympia & International Fitness Cover Model To contact Monica Brant, find her on the following social media platforms: FB: @MonicaBrantFanPage | IG: @OfficialMonicaBrant Official site: www.monicabrant.com (currently under construction)/www.themonicabrantshow.com

NOVEMBER 2022

64

ARE YOU AN EXPERT IN MEDICINE, NUTRITION, FITNESS OR OVERALL HEALTH AND WELLNESS? ARE YOU PASSIONATE ABOUT SHARING YOUR EXPERTISE WITH OTHERS? DO YOU LOVE TO WRITE?

WE WANT TO HEAR FROM YOU! AFM is in search of regular expert contributors for our monthly issue.

If interested, please contact editorial@austinfitmagazine.com to further collaborate.

AMBASSADOR’S CORNER AUTHOR

Nikki Zahka

AMBASSADOR’S Corner KOLLECTIVE n Check out this month’s edition of

Ambassador’s Corner featuring Nikki Zahka at Kollective in Austin.

trainers to help guide you, but they also have a large dedicated coworking space to get your work done… or collaborate with a new business partner you just met in a class. Before opening their doors, they held some of the largest and most fun group fitness community classes to get the Austin fitness community excited for the facility but ultimately connecting with each other and the trainers, thus creating their own community and a sense of belonging within their four walls.

Entering Kollective is an experience. When you sign up, one of the Kollective staff members will provide an introduction to all of the Kollective services, run a movement screen and create a personalized protocol specifically for you and your goals.

Regarding performance, the membership grants you access to Kollective’s elite-level training space with traditional strength and cardio equipment, boxing, astroturf and yoga/pilates studio. You can go in and get a session in solo or sign up for their array of classes, including boxing, HIIT/conditioning, lifting, yoga and personal training sessions.

For recovery, Kollective members have unlimited access to an infrared sauna, cold tubs and recovery lounge including compression therapy. They also have IV therapy, massage therapy, chiropractic and physical

W

henever anyone asks me what my favorite part about Austin is, my answer is always the same: Hands down, above anything else, the community. I love how many like-minded individuals live here who love movement and are living a healthy lifestyle. Kollective’s model is built on that. They are not a gym — they are a social performance club.

Before getting into what that means exactly, this Ambassador’s Corner is dedicated to I Live Here I Give here. Supporting 750+ local nonprofit organizations, I Live Here I Give Here has produced year-round programs and activities that actively engage and empower individuals, companies, nonprofits and foundations to be more generous and contribute to a more equitable community for all.

Kollective was founded to break the mold of a traditional gym. Yes, they have a state-of-the-art facility with the latest equipment and an elite team of

NOVEMBER 2022

66

class was very intentional and a different experience compared to most other NIKKI’S CHOSEN studios in Austin.

NONPROFIT: We started with breathwork and meditation, got into the movement ® to open up our bodies and connect mind and body, and ended with some Click here to donate! more difficult poses and arm stands for more of a challenge. Every move had its purpose. Every posture was intended to both challenge and push you to get into a pose in a different way than you may have in the past, making it feel completely new and different.

After class, I got to catch up with a few friends I happened to run into just walking around the facility.

I also got to explore the coworking space, see the recovery room and various services, and check out the sauna. I could see why people can spend all day there both working and playing. You look around and see all these different people that all have a common goal — to uplevel their game physically, mentally and spiritually.

Kollective has built a space for people to motivate each other and feed from each other’s energy; its friendly but competitive environment makes you want to be better.

Kollective is currently located off of South Congress on Academy Drive; however, if you’re in the northern therapy as available service options to optimize your part of Austin don’t get too sad. There’s one in the health journey and make sure you’re coming back works coming soon up by you, too! afm tomorrow just as strong as today. Socially, Kollective offers a coworking space, social lounge, and member-only and partner-hosted events.

Full list of services available: • Group classes • In-person training • Nutrition and lifestyle coaching • Chiropractic and physical therapy • Blood chemistry and analysis • Mental performance coaching • Massage therapy • IV therapy I had the pleasure of being part of the early community events where I fell in love with the fitness facility and the group conditioning class. However, on my latest trip to Kollective, I was able to try out a yoga class in one of the new yoga studios they added. Just like most of the Kollective classes, the yoga

I Live Here I Give Here

67

AU S T I N F I T M AG A Z I N E

CALENDAR NOVEMBER 2022

Submit your event online at austinfitmagazine.com

COURTESY OF AUSTIN FOOD & WINE FESTIVAL

Events

AUSTIN FOOD & WINE FESTIVAL NOVEM BER 4 -6

Austin Food & Wine Festival

This year’s Austin Food & Wine Festival will rock your world! Come to Auditorium Shores to enjoy some delicious bites from chefs across the country and sip on some artisan wine, beer and spirits. Attendees will get to mingle with like-minded foodies and wine connoisseurs. Tickets can be purchased online.

NOVEM BER 4 -1 3

Wurstfest

Just a little down the road south of Austin sits New Braunfels, where German culture will be celebrated by a little thing we Texans like to call Wurstfest. Get ready to enjoy tasty food, good music, lots of dancing, fun carnival rides and games galore!

NOVEMBER 2022

Austin, TX

NOV EM B ER 4 -6

N OV E M BE R 5 - 6

This 10-day festival will be held on the Wurstfest Grounds in Landa Park with special events throughout the city. Tickets are purchasable online for $18 or in person for $20, and free admission is offered on select dates.

N OV E M BE R 5 - 6

Austin Celtic Festival

November is a season of celebrating different cultures, and Celtic is one of them! This year’s festival will be held at Pioneer Farms in North Austin marking its 27th year of production. Guests will have the chance to enjoy some Celtic music and dancing, participate in the Austin Highland Games, attend workshops and lectures, and meet animals of the Celtic culture. Tickets can be found online only.

68

Fossil Fest

Do you love all things dinos? This year, The Paleontological Society of Austin will host its 30th annual Fossil Fest at the Old Settler’s Heritage Association in Round Rock. Dinosaur lovers and educators alike are invited to learn more about fossils, meet scientists, start fossil collections and more!

Tickets start at $3 for adults and $2 for children ages 6 to 12.

*Dates and times are subject to changes or cancellation. Check event websites for more information.

N OVEM BER 5-6

Texas Book Festival

Calling all the bookworms of Austin — this year’s 27th annual Texas Book Festival is going to be one worth the visit! The festival will take place in the State Capitol and along Congress Avenue, and attendees will have the opportunity to hear from some renowned authors including Angie Cruz, Omar Epps, Gabino Iglesias and more. This event will also celebrate and feature young adult and children’s book authors as well as Texas authors.

N OVEM BER 5-20 (WE E K EN DS)

Austin Studio Tour

If you know anything about Austin it’s that we love our artists! Produced by Big Medium, the Austin Studio Tour will take place throughout Austin over three weekends in November.

The two regions featured include the west and east of I-35, and attendees may choose where they would like to support. This free, self-guided art event provides a time for artists to connect

and showcase their current work. More information can be found on their website.

N OVEMB E R 11- 13

Austin Fashion Week

Austin loves to celebrate people, artists, culture and… fashion! This year marks the 14th fall season of Austin Fashion Week, which will take place at The Domain. Attendees are welcome to enjoy special menu items from bars/ restaurants, visit pop-up shops and activations and, of course, check out those “style strutters” on the runway.

Tickets are purchasable online and start at $50.

singers from across the country. Tickets start at $7 online and $10 at the gate.

N OV E M BE R 12

Field Guide Festival

Farmers, ranchers, beverage producers, chefs, restaurateurs, sustainable business owners — all are welcome to this year’s Field Guide Festival, a time to connect those in the local food system! The event will be held at Fiesta Gardens and will feature top local chefs, beverages from local makers, live cooking, a farmer’s market, symposium conversations, merch and live music.

N OV E M BE R 19

N OVEMB E R 12

Texas Hemp Harvest Festival

Austin Powwow

As a celebration of the heritage of Native American people, the Austin Powwow will take place at the Travis County Expo Center. From 9 a.m. to 9 p.m., the public is welcome to experience the Native market and food court as well as watch dancers and

The 2nd annual Texas Hemp Harvest Festival will take place this year at Distribution Hall to celebrate farmers, processors, manufacturers and retailers in Austin! From 1 to 9 p.m., visitors will have the chance to enjoy live musical performances, key speakers, a raffle, vendors and games. Tickets start at $20.

THIS HOLIDAY SEASON, GIVE THE GIFT OF A KAYAKING ADVENTURE!

512.551.9408 • WATERWAYSUSA.COM

8425 BURNET RD. AUSTIN TX 78757

MENTION “AUSTIN FIT MAGAZINE” FOR 15% OFF ANY ACCESSORY ITEM! EXPIRES 12/31/22, IN STORE ONLY.

69

AU S T I N F I T M AG A Z I N E

CALENDAR N OV E M B E R 2022

Submit your event online at austinfitmagazine.com

COURTESY OF RUN FOR THE WATER

Rides & Races

RUN FOR THE WATER

Austin, TX

NOV EM B ER 6

N OV E M B E R 6

Run For The Water Austin, TX

N OV E M B E R 6

Katy 10 Miler

NOVEMBER

NOVEMBER 5

N OV E M B E R 5

Port Aransas, TX

Back Pew Brewing Co. 5K Beer Run Porter, TX

N OV E M B E R 5

Battle of Leon Creek San Antonio, TX

Katy, TX

Barrier Island Ultra

N OV E M B E R 1 1

Wonderland at Muleshoe Bend Spicewood, TX

NOVEMBER 5-6

ZOOMA Wine Country Challenge Fredericksburg, TX

N OV E M B E R 1 2

Salmagundi Trail Race Austin, TX

NOVEMBER 6

Hill Country Trivium Road Race Marble Falls, TX

N OV E M B E R 1 2

Friends of McKinney Falls 5K Austin, TX

NOVEMBER 2022

70

NOVEMBER 12

NOVEMBER 13

N OV E M B E R 2 4

Rockledge Rumble XXIV

Autism Speaks Houston 8K/5K/1K

YMCA Turkey Trot

Sugar Land, TX

Fort Worth, TX

NOVEMBER 13

NOVEMBER 18-19

N OV E M B E R 2 4

Run By The Creek

Wild Hare Trail Race

Bakerripley Houston Turkey Trot

Warda, TX

Houston, TX

NOVEMBER 13

NOVEMBER 19

N OV E M B E R 2 4

Veterans Day Fun/Beer Run

Girls on the Run

Sugar Land Turkey Trot

Houston, TX

Sugar Land, TX

NOVEMBER 13

NOVEMBER 19-20

N OV E M B E R 2 4

Fort Worth Marathon

Dinosaur Valley Endurance Run

Irving Turkey Trot

Glen Rose, TX

Irving, TX

NOVEMBER 13

NOVEMBER 20

N OV E M B E R 2 4

Get Your Rear in Gear

La Porte By the Bay Half Marathon

San Antonio’s Food Bank Turkey Trot

NOVEMBER 13

NOVEMBER 20

Toyota Music Factory Half Marathon, 10K & 5K

HMSA Classical 25K, 10 Mile & 5K

Grapevine, TX

Dripping Springs, TX

San Antonio, TX

Fort Worth, TX

Sugar Land, TX

Irving, TX

La Porte, TX

San Antonio, TX

Houston, TX

N OV E M B E R 2 4 - 2 5

ThunderCloud Subs Turkey Trot Austin, TX

71

AU S T I N F I T M AG A Z I N E

INTRODUCING

The Fit Wire AFM’s daily coverage of health and fitness in the Austin community

#keepaustinfit

KEEP AUSTIN FIT