DLXVRSN Magazine Issue NO.6

WWW.SCORSETTIDESIGNLLC.COM

SCORSETTI.DESIGN

702.688.0941

LOS ANGELES LAS VEGAS

MIAMINEW YORK

Wild /Ones“You were wild once.

Don’t let them tame you.” – Isadora Duncan

EDITORIALCREATIVE DIRECTOR: TIM HANCOCK

MANAGING EDITOR: JEN CHASEFASHION DIRECTOR: KRISTA WHITE

CULINARY DIRECTOR: SCOTT COMMINGSENTERTAINMENT DIRECTOR: ANDY GIL

CONTRIBUTING EDITOR: STACEY GUALANDICONTRIBUTING PUBLICIST: TYRA BELL-HOLLAND

INTERNATIONAL RELATIONS: TYLER MORGANSTRATEGIC RELATIONS: CARMIN HERNANDEZ

EXECUTIVE ASSISTANT: DANNY REYES

WRITERS: STACEY GUALANDI, URIAN BOOZEMARIAH WALTON,

SHANNON ROONEY, PATRANYA BHOOLSUWANMARYAM RASTKERDAR

CREATIVE CONTRIBUTORS: KATHRYN MOSELEY, DANNA MUSINA, JR STEWART, DUSAN GRANTE, MARC RIEDIEL, HENRY MARTINEZ

PUBLISHING & ADVERSTISINGPUBLISHER: BRIAN MOORE

ACCOUNT EXECUTIVE: CONNIE NEMECHEKCONTACT: [email protected]

OFFICE: 424.354.3904

COVER CREDITSMODEL: JAMILETTE GAXIOLA

PHOTOGRAPHER: TIM HANCOCKHAIR: JUSTIN BARLOW, JR STEWART

MAKE UP: TIRZA GRANTSTYLIST: DEE GUST

MEDIARADIO PRODUCTION: ANDY GIL

EVENT PHOTOGRAPHY: TIM MORAN, ROBERT MORALESVIDEO PRODUCTION: MIGUEL DROZ, TIM MORAN, JAKE HART

SPECIAL THANKS LOOK STYLE SOCIETY, STEVEN KENNEDY, BOB SCHULMAN,

TIFFANY MASTERS, RON DESSAU, FIZZ LAS VEGAS, DEE GUST

©2016 DLXVRSN MEDIA INC

THIS ISSUETALENT21 // INTERVIEWS IN THE STUDIO24 // MADELEINE COGHLAN28 // SWEDEN’S PROMISED FIGHTER46 // ANDREW M. CASH, M.D.

TASTE36 // EXECUTIVE CHEF JULIEN ASSEO41 // FRENCH CUSINE IN AMERICA79 // SPRING RECIPES

FASHION53 // ON THE COVER: JAMILLETTE62 // DON BENJAMIN HAS A PLAN68 // CELEBRATING MISS LHOMMEDIEU83 // DLXVRSN APPROVED84 // ENCHANTED MANICURE85 // WOMEN’S FASHION87 // MEN’S MUST HAVES

FINER LIVING 25 // RE-IMAGINED HOME DECOR 55 // SPRING DESTINATIONS TO STAY92 // ACTIVE HEALTH CHOICES95 // LESS OFFENSE, MORE REWARDS95 // FOOD TO HELP YOU SLEEP

JAMILLETTEGAXIOLA

PG.53

EXECUTIVE CHEFJULIEN ASSEO

PG.36

SPRING RECIPESSometimes, you just want to luxe it up in the comfort of your own home. Next time you want to cook to impress, Culinary Director Chef Scott Commings has just the menu for you.

PG.79

THE FIGHTERContributing Editor Stacey Gualandi shines a light on the story of fighter-come-model Chris Spang...quite possibly the hottest thing to come out of Sweden since meatballs.

PG.28

Stacey GualandiCONTRIBUTING EDITORThere’s not much Stacey Gualandi won’t do for a story: The Emmy award-winning journalist (KTNV/Ch. 13 Action News) once went 80 hours with no sleep to test the effects of sleep deprivation; painted the Hollywood sign; changed bulbs on the Oakland Bridge; and even flew a plane after only 15 minutes of instruction. But her tenacity is tempered with humor and soft-ness that puts colleagues and interviewees at ease…evident in both in her ability to get the tough “get”— she obtained the first interview with Mary Kay Letourneau’s young lover and a rare interview with Kit Culkin, Macauley’s father, about the case against Mi-chael Jackson, just to name a few—and, her graceful, playful way with words. Drawing from her reporter years with Inside Edition and American Journal, and while currently hosting “The Woman’s Eye Radio Show” and Lifescript TV’s “Ask The Doctor,” Gualandi is DLXVRSN Magazine’s contributing editor.

Meet The Team

Tim HancockCREATIVE DIRECTORAs a high-end fashion photographer and creative director for the last decade, Tim Hancock has collaborated with clients Bil-lionaire Couture, IK Retail Group, Fizz, and Global Beauty Masters, where he passion-ately showcases each brand in perfect light, crafting and driving the visual voice of his clients’ brands and visions. A Las Vegas na-tive, Hancock’s work has been sought by the city’s elite print and online publications, from headshot work and stylized shoots to red carpet affairs. Hancock is also the creative director for Vegas Legal Magazine (VLM), where he produces a product that is crisp, professional and pursuant of perfection. As founder of DLXVRSN Magazine, this is Han-cock’s inaugural publication.

Brian Moore PUBLISHERVisionary, innovator, marketing genius: descriptors that make Brian Moore an ideal publisher thanks to his business acumen and uncanny ability to sniff out big things from miles away. A graduate of Duke Universi-ty, in the last 5 years Moore has launched two companies—Alpha Red Ventures and MooreSweet LLC—where he thrives off the creative energy of the people with whom he collaborates. A Brooklyn native and avid traveler (he’s explored 15 countries and 26 states, with a smile that can connect them all), Moore’s collected experiences and pas-sion for written and printed words keep him engaged in the world around him; and, help him know just the thing—at all times—that will turn on the hearts and minds of DLX-VRSN Magazine’s readers.

Jen ChaseMANAGING EDITORBased in Boston and Las Vegas, for nearly 20 years Jen Chase’s food and lifestyle writing has featured the stories of good companies and people doing great things, in more than 500 clips across multiple formats. Owner of Button Soup Consulting, Chase’s work has appeared in content for brands MasterCard®, Breville®, Bertolli®, and The Juice Standard; the television show PBS’ Ciao Italia; and publications Forbes Travel Guide, Hard Rock Hotel magazine, Time Out Las Vegas, and lifestyle magazines on both coasts. She is the editor of two publica-tions—DLXVRSN Magazine and Vegas Legal Magazine (VLM), working with writers to elicit the very best content for the pubs’ very best readers.

Tyler MorganINTERNATIONAL RELATIONSBorn and raised in Miami, Fla., Tyler J. Mor-gan graduated from Florida State University with a bachelor’s in finance before attending both St. Thomas University School of Law and the same school’s School of Business, earning his JD and MBA, respectively. Mor-gan is a licensed attorney in both Nevada and Florida, owner of Southern Nevada Medical Group and publisher of Vegas Legal Magazine (VLM). With successful careers in both the legal and medical fields, he parlays his experience into curating content and developing relationships that can enhance DLXVRSN’s content as it relates to art, fash-ion and fine living in the United States and beyond.

Tyra Bell-HollandCONTRIBUTING PUBLICISTIt is an exceptional skill to influence a room of executives and one that Tyra Bell-Holland commands with grace. As DLXVRSN Maga-zine’s publicist, her 15 years both as a med-ical executive and within the hospitality in-dustry have given her the necessary aplomb (and Rolodex) to ensure that any Bell-Hol-land event is a successful, media-covered one. As president of Ava Rose Agency, with a focus on expert branding, influencing, marketing, and overall “instigating,” clients include Bellagio, Caesars Palace, Nobu, STK, Rent The Runway, and The One Group, among other satisfied clients.

www.dlxvrsn.com

Urian Booze

Krista White FASHION DIRECTORSince being crowned the Cycle 14 winner of America’s Next Top Model, White has walked the runway for Roberto Cavalli, Nicole Miller, Betsey Johnson, and Helen Yarmak, among others. Through her travels and appearances in world-renowned fashion weeks, and through her exposure with the world’s top designers, White now brings her fashion background to the forefront by curating DLXVRSN Magazine’s design and fashion content, blurring the line between couture and everyday beauty.Mariah Walton

Juliene Gibeson

Scott Commings CULINARY DIRECTORAs DLXVRSN Magazine’s culinary director, Chef Scott Commings brings a patchwork of food and beverage experiences to the publication as he educating them on the origins of deeply good food. Good food is something Commings knows: The Season 12 winner of the Fox network’s Hell’s Kitchen, Commings is the executive chef of Gordon Ramsay Pub & Grill at Caesars Palace in Las Vegas, Nev. Despite the outward glam, his relationship with food began tending chores on his family’s Wisconsin farm, where he gained an appreciation for an honest day’s work and the beauty of in-season harvesting, recipe development, cook-ing, and eating. Commings graduated from Purdue University’s Hotel Restaurant Management Program. Following restaurant positions in the Midwest, he was hired by Loyola University to create its “Sustainable Campus,” where over 3 years he developed a five-acre organic garden to feed the campus with an eye on highlighting the importance of teaching and knowing from where our food comes.

Shannon Rooney

Charlotte Evans

Patrayna Bhoolsuwan

CONTRIBUTING WRITERS

This issue. On The Cover:

Sincerely,

Tim Hancock

Letter From The

CREATIVE DIRECTOR

READ OUR PREVIOUS ISSUES ONLINE AT

www.deluxe-version.com

MADE TO ORDERBillionaire Couture unviels the pricey made to or-der collection in Miami and Las Vegas stores. Is it a simple splurge or will you be trading stock to order one of a kind boutique items.

PG.87

BARING BEAUTYAmanda is floating around in the Maldives, rightfully so as she celebrates her ranks in becoming a social media obsession.

PG.68

www.stephen-f.com

www.belarisa.com

IN THESTUDIOVIDEO INTERVIEWS MUSICIANS TAKE US BEHIND THE SCENES VIDEO INTERVIEWS MUSICIANS TAKE US BEHIND THE SCENES

INTERACTIVE PAGE

TINASHE //The singer-songwriter chats about her performance highlights and music news.

Exclusive interviews with Andy Gil are provided for our readersin partnership with 104.3 NOW FM and DLXVRSN Magazine.

AN ARTIST WHO’S GOT IT ALL Tinashe finds it exciting for people to get the chance to rediscover her sound again as she releases new music. Since sharing “Party Favors” in 2015, Tinashe has released “Player,” featuring Chris Brown, and a collaboration with Juicy J and Mike Will Made It called “Energy.” Her Joyride World Tour started in February to visit North America, Europe, Asia, and Oceania by summer of 2016.

DLXVRSN Magazine | 21

BORNS //Two years since his debut single and this artist is on a tour to success.

NEW-SCHOOL SERENADESince his 2014 debut single, “10,000 Emerald Pools”, on Interscope Records, BØRNS has made several television appear-ances and performed on a number of talk shows. He’s played a headlining show at The Electrowerkz in London, England and performed at Lollapalooza, Life Is Beautiful festival, the Austin City Limits Music Festival, the Iridium Jazz Club in New York City, and the Coachella Valley Music and Arts Festival 2016.

THE DLXVRSN LIFESTYLE ANYWHEREREAD THE INTERACTIVE ISSUE ONLINE AT WWW.DLXVRSN.COM

re-imagined classics

Victorian Slumber A knightly touch to a good night’s sleep, this breathtakig bed is both a work of art and the centerpeice for any master bedroom.

All Domed UpLose the cookie cutter furniture from your past life and make this domed leather chair your new entry-room statement. A piece that draws attention and grace from the get-go makes for a refreshing welcome to your home.

Royal In RedOld is new in this contemporary design of a classic crown chair. Modern materials marry with the crown’s longstanding shape to bring new meaning to an antique.

“Smart” Table?The essence of intellegence is now the per-fect element for your living room with this “Molecule Table.” It’scomplex...just like your sense of style.

(Un)Chained Chandelier Crystal baubles aren’t the only option for your light-scaped dining room. The flow and draping of this chandelier’s chains add some stunning shimmer as light passes through this broody hanging riff off an old classic.

Mirror MirrorEverything is artistic as this fragmented mirror creates striking pespectives of once ordinary reflections.

Featured products from Scorsetti Design LLC.www.scorsettidesign.com

Home decor seems wonderfully familiar with these modern-day reinventions. Design professionals from the Scorsetti Design showroom have picked their favorites to take your home from ordinary to boast-worthy extraordinary.


An Ingénue of the Highest Order:Being Madeleine Coghlan– By Stacey Gualandi

24 | DLXVRSN Magazine

The No. 1 rule in improvisation is “don’t negate”: Whatever is thrown at you, just accept it and keep going. And that’s just what up-and-com-ing actress Madeleine Coghlan is doing, both personally and profes-sionally.

“I’m such a perfectionist! I like everything planned out and I like knowing what’s going to happen, and in improv, you can’t have any of that,” says the 20-year-old Groundlings student performer. “It goes so against my nature completely.”

But opting out of college for a career in Hollywood—where one has very little control—is paying off for her quickly. She has come a long way in a relatively short amount of time. “I was doing jenky bar improv just a year ago, and asking the crowd, ‘Is everyone awake?’” says Coghlan.

But cut to now: Coghlan just starred as a psychotic killer (yes…killer!) in the horror anthology film, “Holidays”; she graced the red carpet at the Tribeca Film Festival; played a featured role on the (former…sniff) ABC network show, “Castle”; and signed a variety show deal with Radio Disney. Brava!

This quick starter—who has enjoyed vegan cooking since her early teens—says being more open to new ideas is freeing... although she does say “no” every once in a while. (“Driving recently, my Dad and I were deciding what music to listen to. He said, ‘Selena Gomez,’ and I said nope!”) But the best advice she’s received since starting her career comes directly from her parents. “They said ‘worry about yourself. Don’t focus on what everyone else is doing.’” Now, Coghlan says she’ll keep taking more chances by saying yes...even if she thinks it may not be perfect.

“I love old Hollywood. I loved the mystery of the 30s. It had these big stars, but there was a mystery around them,”

Photo by Wes Klain

SWEDEN’SPROMISEDFIGHTERCHRIS SPANG–By Stacey Gualandi


Wardrobe by StitchedPhotography by Tim Hancock


Chris Spang#ChampionGoals

DLXVRSN Magazine: Seems like you were born to fight.Chris Spang: My dad was a boxing trainer. My mom and dad were running a gym when I grew up so I was in the gym all the time. My mom was actually a gymnast. I did competitive gymnastics until I was 15. That taught me everything about body control. I didn’t realize then how good it was going to be for me now. I kept training with my brother and we built a boxing gym in a barn! We trained there all day.

DLXVRSN: How did you get interested in mixed martial arts? CS: I was 7 and my brother was 15. He was ordering old copied pirate VHS tapes from the U.S. of UFC fights. I thought, “This is crazy! Guys fighting in a cage!” The dream kept getting bigger and bigger.

Before and after school, we were training and watching tapes. My brother was my idol. Whatever he wanted to do, I wanted to do.

DLXVRSN: Do you think you and your brother were naturals?CS: We put in a lot of time and blood, sweat and tears. People think we get it for free, but no not at all. We’ve been laughed at, coming from where we come from. We’ve had a long way to come, so…we stand proud. We fight from the bottom of our hearts. We’re setting a legacy for ourselves. To remember that is so powerful.

DLXVRSN: When did you start actually fighting?CS: I realized at about 15 I loved training but I can’t be training by my-self. My mother wanted me to finish school and in Sweden you go to school until you’re 18, so I kept training and found a gym that opened up when I was 15, in a city about an hour away that had MMA. That was my first connection with MMA.

I am still so grateful for the time I got there because it set the founda-tion for me. I made it work to be in the city even though I lived outside of it. Then I had some small amateur competitions and after my first fight I was like, “Wow! This is what I’m gonna do.” I kept training and quit school at 18.

DLXVRSN: How did you take your career to the next level?CS: I wanted that to be my job. I wanted to train all the time and make money. So I eventually found an MMA gym in Stockholm, Sweden. All of [the fighters] were professionals—they didn’t take amateurs. I begged them to let me show them what I [could] do. They did.

That whole practice was just a big war. I was fighting from the bot-tom of my heart. They said I was good enough to join the team, and that gym became my home for the next 3 years. I fought after just 3 months and started winning. I got an amateur record: 14 wins/2 losses. That’s a lot of fights. In Sweden at the time, professional fighting was illegal. You couldn’t have competitions and make money off it. So the team did a lot of traveling and training together to Denmark, Belgium, etc. So it set the start for something.

DLXVRSN: What is your biggest strength? CS: Boxing.

DLXVRSN: And your weakness?CS: I’m putting more time into wrestling. I’m always in the gym to learn and train hard. I never feel like I’m too big or too good for anything. I learn something from everybody. That’s the mindset I’ve always had.

DLXVRSN: How do you deal with losses in the ring?CS: It was rough. I had two losses, and both, in my mind, were hard to handle. It took a while to get over [them]. I see myself as indestructible and [that] I can’t lose. I realize now a true champion is not how hard you can hit, but how hard you can get hit, get down, and get back up again.

I can’t think of who Chris Spang looks like more: one of the two Ryans (Reynolds and Gosling, nat-urally) or DJ Calvin Harris. But I can tell you one thing he doesn’t look like, and that’s a fighter. With his chiseled good looks and lean, 6 foot-plus frame, the Swedish-born 28 year old seems better suited for a photo shoot than a boxing ring. But don’t let this knockout fool you. These days, the former UFC fighter-turned-model can be seen in both.

Spang grew up in the tiny southern Swedish village of Grimslov with his parents and older brother, Andreas. As young boxers, both boys had dreams of turning professional; however, it seemed an un-tenable dream, being from such a small place. “All the people in our village, when we said we wanted to do this they were just laughing at us because everyone lives there, works there, and dies there. They never leave,” says Spang.

Two decades later, Spang is now based in Las Ve-gas and best known as “Chris the Kiss,” follow-ing an impressive amateur career in Sweden and professional contracts with Strikeforce, UFC, and RFA here in the states. He’s also recently landed a one-two punch by signing with Elite Manage-ment, where he is quickly becoming a sought-af-ter model.

We caught up with Spang at the famous Fight Capital Training Center—home to iconic fighters Chuck Liddell and Tito Ortiz. He is immersed in hardcore training for a fight in early June. “I just sparred with [MMA champ] Evan Dunham. He is a great fighter and I’ve learned so much from him,” says Spang. “I’m working with manager Jimmy Binns Jr., and I’m going back to Sweden—back to my roots this month—and I’m super excited about that.”

Spang says it wasn’t easy leaving Sweden, but that he’s now much closer to reaching his new goal of winning the World Champion title. “I feel stronger now than I ever have,” he adds. There’s no doubt he’ll reach his goal…and look good getting there.


DLXVRSN: Not to mention having a billboard on the side of a building on the Sunset Strip!CS: It is unreal to see yourself on a huge billboard. Imagine, like 15 years ago…it was never in my wildest dreams. (I’m getting goose bumps!) I couldn’t imagine myself being here. I am so grateful for everything that’s happened to me. I thank God every day.

DLXVRSN: What is your fashion style?CS: Well, I’m sitting here with a Levi’s man purse. Ha! I love it. Now I see why women carry them. But with fashion, make it simple. I dress skinny; I don’t dress big. I have a European style of dressing.

DLXVRSN: You are a fighter and a model. It’s not an either/or?CS: It’s both. I’ve also done acting school and commercials, so one day will be movies, too!

DLXVRSN: You are like small-town boy who made it big. What kind of response do you get back in Sweden?CS: It’s funny: When I meet new people, I can tell they are quiet and don’t know how to act. But I’m just being myself. This is how I am. Many say they are not expecting you to be so ‘down to earth.’ They thought I was going to act all ‘big time.’ Not at all! I love meeting new people. I’m very humble and very grateful for what I am. I don’t take anything for granted. I try to live each and every day to the fullest because who knows what can happen tomorrow?

DLXVRSN: Is there anyone you hope to fight? Do you have an ulti-mate opponent?CS: You know that’s never crossed my mind. The only thing that’s crossed my mind is being world champion. I’ll just defeat whomever I need to defeat to get to the top. The day I’m standing in the ring fighting for the world title…it’s going to be the best day.

DLXVRSN: Do you have a personal philosophy on life?CS: The power to let go—if you attain that—gives you so many op-portunities. You can change. Every challenge can be an opportunity. Just look at it the right way. So that’s something I’m working with and that’s a real way to take away all negativity in my life. I try to have a positive mind, work hard. When you work so hard for something, the right people will come into your life. Just have faith in yourself.

DLXVRSN: What is your advice to those young kids who look up to you?CS: Be fearless. Go after your dreams no matter how big or small they are. Do what you love and never worry about what anybody else thinks or says about you. One day, those people who didn’t believe in you are going to tell the story of how they met you.

DLXVRSN: Why are you called “Chris the Kiss?”CS: I love kisses. And my right hand is a kiss goodnight.

DLXVRSN: Do you remember your first kiss?CS: There have been a lot of kisses! I was young, but that first kiss I knew I was hooked. I’m married now and I love my wife more than anything. She has been such a huge part of my career and life and I am truly blessed to be married to my soul mate. They say behind every strong man is a strong woman. She’s definitely it. I wasn’t sure I was going to meet someone like her.

DLXVRSN: So she gets all the kisses now?CS: Absolutely!

DLXVRSN: Being a boxer, were you surprised you became a model?CS: To be somebody that other people look at and [are] inspired by…that has always been something really strong for me. I remember be-ing little in school and kids getting bullied. I’d always step in right away and defend them. I want to be someone that people can look at and be like, ‘I want to be like this guy!’

I believe to be the best you can be in every aspect…that’s a great role model. I’ve trained kids. I love training kids and seeing their develop-ment. And I love watching them look at me and know that what I say right now, what I do right now, can change their life. I can say stuff that will help them carry on the rest of their life. To be able to fight and be a model…I am so disciplined. People have no idea. They just look and think “fighter” and “he’s good looking.” No. Not at all. That’s just what people think.

I devote a lot to this. I sleep, eat and drink fighting.

DLXVRSN: Don’t you worry about hurting your model-good looks?CS: I believe when you start thinking, “I’m going to get hurt,” that’s the day you should stop fighting. That’s never crossed my mind. I love fighting, it’s what I do and this is how I look. I’m just gonna keep going.

DLXVRSN: Critics say you are “too pretty to get hit.” What say you?CS: Well, that’s true. That’s why I slip and slide, so no one can hit me! HA!

I have a good striking ability and good eyes. When I fight, I can roll with the punches well. But I have had stitches on my face and have had broken bones. It’s all been good.

DLXVRSN: Is modeling an unplanned bonus career?CS: I’ve always loved fashion and was fascinated by acting/modeling. I decided to take a step into it and felt it was a good fit for me. To me, it’s the same feeling when I step into the ring and fight in front of 20 thousand people: you get the same sensation. When you walk the runway or do the big campaign and have millions of people watching, it’s the same feeling that bubbles up inside of you. That’s my view of it. Being the center of attention? I love that.

“The only thing that’s crossed my mind is being world champion. I’ll just defeat whomever I need to defeat to get to the top. The day I’m standing in the ring fighting

for the world title…it’s going to be the best day.”– Chris Spang

Chef

JULIEN ASSEOAscends The Kitchen Ladder at Guy Savoy– By Stacey Gualandi

Watching Julien Asseo work his magic in a kitchen is like watching a kid in a candy store…only this 29-year-old is the executive chef of the two Michelin star- rated restaurant Guy Savoy at Caesars Palace on the Las Vegas Strip, and it’s as if the candy store is his.

The French-born, self-described glutton transitioned smoothly to his new title six months ago, just in time for the restaurant’s 10th anniversary. Since 2011, he had served as sous chef and chef de cuisine under Savoy, one of the most respected chefs in the world. It’s a competitive line of work, especially for a young chef. But Asseo says this was the plan he cooked up as a teen. “You’ve got to do it now. If you wait too long, you won’t have the youth and energy,” he says. “It’s a dream come true.”

Asseo’s appreciation for wine and food pairing came as a young boy growing up on his parents’ vineyards, first in France, then in Paso Robles, Calif., at L’Aventure Winery. The family label is also a top pick on the Guy Savoy wine list.

After school in France, Asseo interned with Bradley Ogden and later worked under Rick Moonen and Joël Robuchon. Now, he has joined the ranks of those masters. But even with a prestigious title, he’s not averse to getting his hands dirty. “I’ve had to run a hot appetizer station for the last month and a half…so it kind of kept me on my toes from getting a little rusty,” Asseo admits.

DLXVRSN recently made a reservation with Chef Asseo to talk all about his new menu, suckling pigs, and (hopefully) making food that Guy Savoy would want to eat.


SAVORY DINING

THE PICTURE OF ELEGANT SIMPLICITYThe refined flavors at Guy Savoy restaurants have been long been revered

by Las Vegas diners. In May, a second Savoy outpost—Guy Savoy Brioche—opened at Ceasars Palace, giving fans even more variety.


helped me because it was so hands on. That really fortified my passion and wanting to continue on that path. And then the discovery of the glory of fine dining—first at Joël Robuchon and now here. I thought, ‘Wow! This is what I like and I’m good at it.’

DLXVRSN: Do you remember the first meal you ever made?JA: Probably a meal I made for one of my best friends. I was still living in California and it was after school and sometimes I would cook for him. It was a self-taught kind of thing. I remember, maybe, a good sautéed chicken with bell peppers and good rice? I loved dis-covering flavors and seasonings.

DLXVRSN: What is your fondest mem-ory growing up?JA: Being surrounded by nature. I grew up on a vineyard, so it wasn’t restrict-ed in space. Growing up surrounded by trees, nature, water sources…it was just beautiful. It was a very clean place to grow up. I had a great youth. And I got to make wine!

DLXVRSN: What did you learn about winemaking?JA: Wine is very representative of where it comes from. The terroir. My fa-

DLXVRSN: You’ve officially been the restaurant’s Executive Chef for about six months. How is it so far?JULIEN ASSEO: Great. It is a big chal-lenge. It’s a big name to represent. You always have to be 100 percent to make sure the name of Guy Savoy is well rep-resented. I am getting good feedback. Everyone has been very supportive and they do want to see me succeed!

I’m really happy and thankful for the team I have because without them, I wouldn’t be where I am right now. I have to try to emphasize the fact that the success of this restaurant is built upon the team effort, and the strength of the team as one.

DLXVRSN: Do you think you were born to be a chef?JA: I don’t know if there is such a thing as being born a chef. I love to eat. I’m a glutton. Food is almost a drug: I get so excited around food. At a very young age, my mother would always cook for us, so I got very lucky to always have a home-cooked meal. She wasn’t a chef, but…we ate great every day. It made me think food is good. (I was a chubby kid.)

I think when I asked myself at 15 what I wanted to do, [I thought] ‘I love cars and I love food.’ I’m French, and in my teen years, I was kind of rebellious and decided to move back to France. I went to school and to be on my own.

DLXVRSN: At 16 years old, what was your dream?JA: To be honest, the dream to this day is to have my own place. Where exactly? I’m not set on it, but I’ve been wanting to go back to California. That’s where I grew up, and my family lives there, and I miss the countryside. It’s been the goal and it still is. But in between that, I’ve achieved another goal: being at the helm of such a prestigiously named restaurant. I only started cooking fine dining about 6 years ago. I worked more in a brasserie in France [which]

ther taught me to respect what the area gives you; same with our food ingredi-ents.

More and more I’m getting into [the wine pairing] and I’m lucky to be work-ing with sommelier Phil Park, who is re-ally talented and a passionate guy, like me. It makes our lives easier because we just have the same understanding, and a lot of times, I get feedback from the guests saying how great the pairing of the wine and food was. I can relate to that because there were certain times in my life when you have a special pair-ing and it just wows you.

DLXVRSN: You are now an Executive Chef. Are you humble?JA: Yes! You have to be. That’s one of the biggest qualities to have. You have to stay true to yourself and not become someone else just because you have a title and a jacket.

I’m a cook, and I realize becoming a chef is whole other thing. You have to manage the restaurant. You can make good food but if you can’t run a busi-ness, it won’t work.

DLXVRSN: You have a face for TV. Is there a TV career in your future?

Julien Asseo#InTheKitchen

Understated Elegance at Guy Savoy


Right now, I want to get into bread making. I’d love to spend some time in France and Italy for a few months to learn how to cure meats. I love craft…there is so much to learn. It’s just mag-ical for me. I started making my own charcuteries and pâtés just because I wanted to eat them and couldn’t find them. It’s so hard to find good bread so I started making my own stuff. It all comes back to me loving food.

DLXVRSN: What is the ultimate dish you want to make or perfect?JA: Suckling pig…to get the perfect skin: crispy underneath, and juicy. I’ve tried many times. It’s been good, but not perfect.

Besides that, I want to work more with shellfish. It can be very tricky.

DLXVRSN: Do you hope to make your own mark at Guy Savoy?JA: I have put new dishes on the Inno-vation Menu, including green aspara-gus, and Spanner crab from Australia that I discovered. There is a golden Os-etra caviar and vinaigrette. I also have an octopus dish [where] I revamped the garnishes, and a Japanese Wagyu. I want to keep classic flavors and tradi-tion but with a twist of new ingredients.

DLXVRSN: Do you have a signature dish yet?JA: No, it’s too early for that. I’m cook-ing for Guy Savoy…I’m not trying to create a signature dish. It’s his name and his restaurant.

Guy Savoy’s signature dish is artichoke vegetable soup. I tell the guests that it is Guy Savoy in a plate.

JA: To be honest [pause]…not really. That’s one of the reasons I like being in the kitchen. I like to be tucked away. It feels good sometimes to get articles [written] about you, [and] maybe I would be a judge on TV, but not compete.

DLXVRSN: Do you still love cars as much as food?JA: I drive a Volkswagen T1…not real fun, but I love cars. My goal is to be-come successful so I can treat myself to a nice car collection.

DLXVRSN: When you are not working, where do you go out to eat?JA: I go out with my wife on the Las Vegas Strip more than I want. (On my days off, I don’t want to go to Strip! Ha!) Carnevino was great. I’ve gone to Scar-petta. I am discovering new places. I think it’s good, especially now that I’m a chef, to say hello to my fellow chefs, show my support and see what we are all doing. And I find new ideas to try.

There is a great locals scene here in Chinatown. I love Asian food, especially Thai. I think [the Asian restaurants] are spot on with their flavor profiles. It’s very easy-going and open late, which is comforting after work.

DLXVRSN: You opened Rivera, a Lat-in restaurant, years ago in Los Angeles. Are you trying to cover all the bases when it comes to what you tackle and accomplish in your career? JA: Yes. I’m trying. I also studied pas-try in school because I wanted to be as complete as possible. I think it’s good to have some knowledge [of] it (I still love to try to self teach myself).

DLXVRSN: What advice would you give to a young cook who wants to fol-low your path?

JA: Work with logic. Don’t be afraid to put in the hours and work hard. We’re in a generation where they want a title right away. That’s not how it works. You have to understand food and the basics of it, and there is a lot to learn before you can create a dish, run a restaurant and taste food. You have to know things like cooking a vegetable right.

[Also], be passionate, read books and don’t give up. Hard work and dedica-tion pay off. Don’t try to climb the lad-der too fast. Become perfect at the level you are; keep getting perfect; and grow, grow, grow.

DLXVRSN: Would you say Guy Savoy is proud of you?JA: He hasn’t been here since I took over. I was with him in France, but that is my biggest anticipation…seeing what he thinks. He’s like my hero. I look up to him a lot and to know that he’s happy with my work will probably be the best reward.

DLXVRSN: I’m curious: Is your palate insured?JA: Not yet. Palates are very tricky, but it is one of my biggest assets.

“Work with logic. Don’t be afraid to put in the hours and work hard.

We’re in a generation where they want a title right away. That’s not how it works. ”

– Julien Asseo

Luscious Layers“I have put new dishes on the Innovation Menu, including green asparagus, and Spanner crab from Australia that I discovered,” he says. “There is a golden Osetra caviar and vinaigrette. I also have an octopus dish [where] I revamped the garnishes, and a Japanese Wagyu. I want to keep classic flavors and tradition but with a twist of new ingredients.

Disciples and The Master

Asseo (center) poses with mentor Guy

Savoy (right). Asked if he has a signa-

ture dish yet, Asseo humbly says it’s too

soon in his career. “I’m cooking for Guy Savoy. I’m not trying to create a signature

dish. It’s his name, and his restaurant.”


Everest | Chicago, Ill.Aptly named for its magnificent views from the 40th floor of the Chicago Stock Exchange, Everest pairs ambience with a superior level of cuisine and is lead by the acclaimed Chef Jean Joho. The restaurant focuses on high-quality sea-sonal ingredients as well as its world-class wine list featuring many selections from Alsace, France, representative of Chef Joho’s heritage. Joho’s formal training began at age 13 and his pas-sion and success has grown along with his empire: he has worked at restau-rants in Chicago (Everest, Paris Club), Boston (Brasserie Jo) and Las Vegas (Eiffel Tower).

Palme d’Or | Miami, Fla.Located in the Biltmore Hotel Miami, and led by Michelin Star recipient and James Beard “Rising Star” nominee Chef Gregory Pugin, Palme d’Or’s cui-sine is French inspired with the help of local sustainable foods. Chef Pugin, who was raised in Southern France, found his passion early and continued progressing though his young career. His journey has taken him around the world where he’s cooked with the likes of Joël Robuchon and other amazing artists. His food speaks volumes about his character and his travels showcase his vision of French cuisine.

Daniel | New York, New YorkWith world class dining by renowned Chef Daniel Boulud, Daniel is located on Manhattan’s Upper East Side and features seasonally inspired dishes that focus on simple perfection in every bite. With a two-star Michelin rating, this restaurant exudes class from every fac-et, from décor to wines, and of course, the amazing culinary creations. Bou-lud’s inspirations can be attributed to his upbringing, working on his family’s farm and seeing first hand the chang-es and challenges of every season. As a result, Boulud has become a true leader in America’s culinary scene.

This is an incredible time of year for chefs around the country. It is when we trade in our Dutch ovens, Beef Bourguignon and root vegetables— everything we have been accustomed to over the last several months—for a much fresher, lighter interpretation. Our imaginations and inspirations run wild with anticipation for the “signs of life” that are poking through the frost-riddled soils of great farms all over this nation. The first farmers markets, the first glimpse of asparagus, and the first opportunity to attain morels are all signs that spring is here! And the best is on its way: Ramps, fiddlehead ferns, baby artichokes, micro greens, and the first run of Copper River Salmon (which is indeed followed closely by every chef in the world), all fuel our desire and ex-citement to showcase our craft.

The focus is always on ingredients. How do we transform? How will we push the creative envelope? How do we truly treasure these fine ingredients? Will we bring back old techniques or focus on new? Most importantly, how can we preserve and celebrate the farm and farmers…our restaurants’ true he-roes? These are questions chefs ask ev-ery day.

In this installment of Culinary Curiosity, we’re talking about French cuisine since it, like many other cuisines, has a palpa-ble dedication to using fresh and sea-sonal ingredients. Here are few of our top French restaurants and the chefs who are working endlessly to preserve and illuminate this nation’s harvest.

Chef Scott Commings is DLXVRSN’s culinary director and the Season 12 winner of the Fox network’s Hell’s Kitchen. Commings is also the executive chef of Gordon Ramsay Pub & Grill at Caesars Palace in Las Vegas, Nev.

Culinary Curiosity from Across the Country:

FRENCH CUISINE– By Chef Scott Commings

src: danielnyc.com

src: everestrestaurant.com

src: biltmorehotel.com


ing the most minimally invasive surgical techniques to im-prove their outcomes,” says Cash.

DLXVRSN Magazine welcomes Cash to the pub as a con-tributor of content that will help keep readers as healthy as can be, so they may continue to pursue the luxe life they were meant to enjoy.

DLXVRSN Magazine: Your practice—Desert Institute of Spine Care—focuses heavily on keeping people’s spines healthy and active. Can you share with us a success story that helps keep you going, and doing what you do every day? Something that fills you with pride?Dr. Andrew Cash: I had a patient who underwent 14 lumbar (low back) surgeries prior to moving from California to Las Vegas. She was very apprehensive (and adamant) about not having another spine sur-gery and not seeking care with a spine surgeon; however, the per-sistent pain in her back and leg was so severe, for so long, that she came to my office for an evaluation.

Once I evaluated her and looked at her x-rays, which showed a doz-en large screws connected by long rods and four levels of lumbar fu-sions—including a broken screw—I shuddered to think how I could help her surgically. I decided not to pursue a lumbar revision recon-struction, which had already failed 14 times. It took eight months for her to warm up to the idea of trusting me. During the eight months, I had vetted the new device on the market that was directed toward fixing sacroiliac joint (SI) problems, which is often a deterioration point after lumbar fusions. Instead of a spinal cord stimulator, which would have required maintenance surgeries and maintenance charging and precluded her from ever again having an MRI, she and I elected to go with the sacroiliac joint fusion and stabilization procedure.

The procedure took about an hour and she stayed in the hospital for one day. She has made a remarkable recovery, so much that if she were my only patient, all of my decades of training and work would have been worth it. She actively works out, started a walking club, and is planning travel, including international trips with her family. She can has returned to her former passion [for cooking]. She is a true testament to the advances that have come so quickly recently in spine surgery. This minimally invasive procedure has revolutionized care for patients who have failed multiple procedures, multi-level lumbar re-constructions with deteriorating sacroiliac pain.

I enjoy teaching minimally invasive techniques to neurosurgeons, or-thopedic spine surgeons, fellows, residents, interns and medical stu-dents. This patient’s success…is the refreshing breath of air that keeps me engaged and emphatic about helping people with low back pain.

Luxury is about more than having fine things…it’s about living a fine life, as wholly and healthfully as we can, for as long as we all should live. Thankfully, there are profes-sionals across all disciplines that exist to help us do that. Andrew M. Cash, M.D., is one of them.

Cash has been a senior spine surgeon in his practice Des-ert Institute of Spine Care for more than 11 years, where, ironically, since his early years of practice, he hasn’t advo-cated whipping out a scalpel at the first sign of discomfort, and instead weighs each decision heavily against all other options. For him, slow and steady wins the race when it comes to approaching injury from the right angle.

“Fortunately, most of my patients are treated on an elec-tive basis, meaning that they do not have an emergency surgery that requires a life or limb-saving procedure imme-diately after their injury occurs,” says Cash, who earned his undergrad and med school training at University of North Carolina-Chapel Hill before attending an orthopedic sur-gery program out West for, among other trainings, a fel-lowship with renowned surgeon Dr. Robert Watkins.

“The only way that I am able to achieve that success,” he adds, “is through the assistance of excellent local pro-viders, including physical therapists, chiropractors, pain management physicians, primary care physicians and neu-rologists. The team approach is best utilized to achieve conservative, non-surgical success in most patients.”

A team-playing surgeon like Cash—who practiced the defi-nition of “team” during a 2-year stint as a collegiate rugby player, competing on the East coast and in Scotland—is the kind of medical unicorn patients dream of as they nav-igate the oft-murky waters of advocating their own health-care. That’s why Cash’s has become a commodity on both coasts. His patients value his patience.

“We take pride in returning patients to their life, work and activities without surgical intervention, while also perform-


Contributing To The

Ulimate LuxuryAndrew M. Cash, M.D., Helps Patients Live Their Healthiest Lives– By Jen Chase

tain a comprehensive minimally invasive sur-gical approach to modern day surgical spine pathologies. For many years I have taught multiple surgical approaches and techniques just as my mentors had taught me 15 years ago in Germany, Brazil and some other countries. I have taught dozens of international neurosurgi-cal and spinal surgery colleagues minimally in-vasive techniques for sacroiliac joint fusion and stabilization, cervical and lumbar reconstruc-tions and fusions and spinal cord stimulators. I have been recruited by multiple international organizations to found minimally invasive spinal ambulatory surgery centers which I have had to decline because of my commitment to the local Las Vegas community.

DLXVRSN: Your website includes a compre-hensive list of conditions you treat. What’s the most common malady people present with? AC: Back pain. Up to 80 to 90 percent of peo-ple have back pain in their life. Since as far back as I can remember, low back pain has been the second leading cause of physician evaluations, second only to the common cold. The vast ma-jority of people improve without surgical inter-vention, which aligns precisely with our goal at Desert Institute of Spine Care. DLXVRSN: If you could wave a magic wand that would help your patients better understand a concept that you try to explain to them, what would it be? What do you think is one of the biggest things that goes misunderstood about bone and spine health?AC: The concept that I try to drive home to each and every patient is that some spinal conditions and injuries are lifelong. Even after surgical in-tervention, often the treatment will reduce or ameliorate the patient’s constellation of symp-toms but rarely completely cures the problem. This is one of the reasons that a patient’s pain might’ve been so high that it was intolerable: we may only be able to drop the pain about 50 percent. If the patient comes in with an occa-sional 4/10 pain, that is no reason to operate on them. If someone comes in with a high level of pain that is constant, affecting their life and activities of daily living, that is a good reason to improve their condition with a reduction of pain but the main point is to remember it is a reduction and not a complete cure for the pain.

Sometimes, patients are fortunate enough to have a complete reduction of pain; but it is usu-ally limited in time because of the other levels of the spine will deteriorate and require treat-ment and/or subsequent surgeries. There are so many misconceptions about bone and spine health. I feel like I hear a new misunderstand-ing every day in the general public. I think the biggest contribution to misunderstanding bone or spine health is to just listen to non-medical professionals’ conjecture and not seek infor-mation with a bone and spine healthcare pro-fessional. Many conditions in the spine can be treated and prevented by routine maintenance with core stabilization, proper activities and cognizant daily activity and lifestyle modifica-tions.

DLXVRSN: Is surgery always necessary? How do you help people navigate the process of de-ciding to have surgery or not?

DLXVRSN: We love your quote, “I can restore hope in [patients] lives,” and your website talks a lot about hope and your deep desire to pro-vide hope for your patients. What in your per-sonal life required you to harness hope so that you could keep going? When did the concept of giving hope to your patients become so prevalent in your practice?AC: The thing most relevant in my personal life that required me to harness hope so that I could keep on going was my commitment to lifelong learning and helping people in med-icine. [But] looking forward after high school into the chronological abyss of 14 years of ad-vanced education is daunting, to say the least. The strategy I used was to compartmentalize and truncate each timeline…meaning when I was in medical school, and I had to go to a one-month rotation, I only focused on that rotation as the next goal. Digesting blocks of time and only focusing on short periods of weeks and months provided easier focus than consider-ing 4 years of training each and every day. The same applied to residency: I focused on each year as an accomplishment in and of itself and entirely devoted myself to that year without considering how many more long years await-ed after the completion of each year. I know at each rotation allowed me to help people and ultimately I would be able to do it full-time. To me it did not really matter if I was in school or finished training or working professionally be-cause I was able to help people at every step along the way. DLXVRSN: We’ve heard you talk about being a sort of architect of the spine. (Great line, by the way.) What drove you to your practice? AC: I initially decided to go into medical school because I liked working with people; I liked [us-ing] my knowledge, problem solving, math and science; constantly challenging myself; and, [I had a] desire to work with younger athletes whom I could return to sports relatively quickly with the work of my hands.

As I continued my orthopedic training, I realized that the ultimate challenge was in spine surgery. There is no orthopedic field that was more in its infancy…[and the] prevalence of back pain and its effect on people’s lives, their daily ac-tivities, their families, their ability to work, lost work hours, lost vacation days, lost income and just the immense profound effect that low back pain generates for Americans drove me to try to ameliorate this epidemic medical, patholog-ical and social issue.

I have always liked to work with my hands. The proposition of becoming an architect and to be a carpenter of musculoskeletal systems, espe-cially the spine, has been rewarding. DLXVRSN: Is there a treatment that Desert In-stitute of Spine Care provides that you think is completely unique? AC: At Desert Institute of Spine Care, we take pride in returning patients to their life, work and activities without surgical intervention, while also performing the most minimally invasive surgical techniques to improve their outcomes.

While not completely unique, Desert Institute of Spine Care does strive to perpetually main-

AC: Unless it is an emergent condition, surgery is rarely necessary. The process of consider-ing surgery is multifactorial. Patients have to evaluate how well they can tolerate their pain, they have to exhaust conservative measures like physical therapy and/or chiropractic care. Often, injections can help stave off surgical intervention that might be better postponed, secondary to the risks involved.

What I generally tell patients is that when they have failed conservative measures, and have severe pain or symptoms that they can no lon-ger tolerate without surgical intervention, then we will discuss what surgery they may need and look at the risks versus the benefits. All spine surgery is major and the consideration needs to be commensurate with the risks and post-surgi-cal prognosis. Patients really have to consider what their life will be like if they decide not to have surgery versus if they decide to undergo surgery. DLXVRSN: You’re originally from North Car-olina. Do you treat patients from all over the country, and if so, how does that work? AC: I am originally from North Carolina, and I am a long way from home, but I feel like I have acquired a second home and family here with my office staff and the warm and loving peo-ple in the Las Vegas community, both with my patients and the surrounding medical commu-nity. I have treated patients from all over the country, as far as the Eastern seaboard. I have reached many patients from word of mouth from having been trained in multiple locations over the country and dedicating my life to help-ing patients with orthopedic spinal conditions.

DLXVRSN: Why do patients from other states and the East Coast seek you out? And what would you like folks to know about your prac-tice.AC: My staff and I care about each and every one of our patients. It is evident from the first time the patient walks in the front door. They are welcomed and greeted like they are part of our family. This welcoming ambience is contin-ued to the back office, through my consultation and on follow-up evaluations. The Manager Services Ambassador to the Patients also meets and greets each and every patient from their initial evaluation and often on follow-up.

I am the only provider in this office, which means I evaluate the patient’s historic accounts; perform physical examinations; evaluate all of the diagnostic studies and care the patient has undergone and continues to undergo during my care; and I make all treatment recommenda-tions. Patients see me upon their initial consul-tation; during every follow-up evaluation; and during their pre-op evaluation, their surgeries, the rounds in the hospital after surgery and fol-low-up post-op evaluations in my office until discharge. We are very thorough in this office, we are detail-oriented and we are consummate dedicated medical professionals that realize how detailed and involved spine surgery is.


Andrew M. Cash, M.D., Helps Patients Live Their Healthiest Lives

Luxury news for readers like you.ENTERTAINMENT • TRAVEL • HOTELS • LIFESTYLE

www.luxenewslive.comSUMMER 2016


Need a getaway? One of the luxe variety? Here are two stunner options for getting your travel on the DLXVRSN Magazine way.

The GaleA classic gem re-imagined, The Gale is a fabulous treat nes-tled just a stone’s throw from the Atlantic Ocean. The pio-neer property made a splash back in 1941, as the first of its kind to bring tropical Art Deco to South Beach, courtesy of Architect L. Murray Dixon. Resurrected in 2012, the new and improved Gale is a breathtakingly seamless marriage of modern plush and brilliant nostalgia of the ‘40s.

The refreshed lobby is covered in imported oak and marble accents, complete with spectacular décor from the original hotel in its era of splendor. Champagne service is the stan-dard at check-in, as a precursor to crossing the thresholds of dazzling guest rooms that boast top-of-the-line contempo-rary furnishings and airy private balconies bathed in white. As if the waves right down the block weren’t enough, guests can always get their sand-free agua fix a little higher up at the luxurious infinity pool, with its sweeping views of the ocean.

All in all, The Gale is a perfectly executed present-day twist on a marvelous classic.

JET SETTER LIFE

COAST TO COASTTHESE EAST-WEST RESORTS

DELIVER THE SAME THING: LUXURY– By Urian Booze

SIXTY Beverly Hills

SIXTY Beverly HillsThe West Coast certainly has its perks, and SIXTY Beverly Hills extends a hand of swanky relief after, say, a lengthy day of shopping on Rodeo Drive, just blocks away from the respite this hotel provides.

Situated in the heart of Beverly Hills near West Hollywood, the hotel’s artful details and trendy rooftop mingling spac-es have made it a highly rated, people-watcher’s paradise. Nightly guests get to indulge in the deep, masculine rich-ness of ample rooms with hardwood ebonized floors, mar-bled bathrooms, sumptuous linens by Sferra, and step-out French balconies. Moody minimalism sets the vibe of luxu-ry here, only to complement the stellar views of L.A.’s sur-rounding hills and canyons.

SIXTY Beverly Hills takes luxury a little further with a heated rooftop pool lined in Swarovski® crystals, surrounded by six exclusive cabanas, each with its own private fireplace. In totality, SIXTY provides a haven for lounging the day away or meeting up with friends over innovative cocktails and cuisine, defining current elegance for posh-seekers with impeccable taste.

The GaleSouth Beach

Written by Patrayna

Make-Up by Tirza Grant Hair Styled by Justin Barlow/JR Stewart

Wardrobe by Dee Gust

Photography by Tim HancockCurated by Krista White



UFC Octagon girls are known for their beauty and that’s certainly the case for the 26-year-old stunner Jamilette Gaxiola. The Cuban-Mexican model and beauty queen is currently rocking the Octagon ring for UFC Mexico…an experience Gaxiola says has been phenomenal so far.

“It’s been an amazing opportunity. It’s beyond any of my expectations,” she says. “I have learned from these fight-ers that you need both physical and mental dedication to succeed at any-thing in life…this, while also just hav-ing a blast!”


And that seems to be Gaxiola’s mantra in life so far. She was born in Mazatlan, Mexico, and later moved to Las Vegas with her mother where she finished high school. At 15, a photographer discovered her while out having dinner with her family. She says her life has been a whirlwind since then.

“I started modeling, and a few years later I was offered a chance to rep-resent Cuba, my mother’s birth country, in the Ms. Earth International Pageant in the Philippines in 2009. It was a wonderful experience,” says Gaxiola. “One of the best things about the competition is being able to make friends with other girls from around the world and learn about so many different cultures.”

She also won the title of Ms. Cuba Grand International in 2013.

Gaxiola got to travel the world working as a model and also as a TV star. She spent a year living in South Africa as part of a reality show called The Shore on the TV Guide Channel. There, she and three other young women got a chance to live, work and play in the capital of Cape Town where they also worked at a marketing company.

“The experience gave me a whole new respect for people behind the camera, all the work they have to put into each project. As a model, you often show up at a shoot and everything is done for you; but through this show, I appreciated everything I have so much and everyone around me who helped make that happen.”

Gaxiola still models regularly, everywhere from L.A. to Miami. She says traveling is her passion along with food (her boyfriend of 3 years works in the restaurant business and they enjoy both cooking in and trying new restaurants). She says she also plans to travel as much as possible. She visited Maldives last year. “It was amazing, and [it has] the most beautiful beaches in the world. My other dream destinations now are Australia and Japan.”

For now, Gaxiola is getting ready for new projects with UFC Mexico. But she says one day she wants to be more than just an Octagon girl: she would love to host show or go into sports broadcasting. She says she looks to her mom for inspiration for reaching her dreams.

“She was a successful model when she was younger but she came to the U.S. and was motivated to make it in a completely new career as an interior designer and architect. My goal is to become half the woman she is.”

With that kind of passion, drive and beauty, Gaxiola is sure to make a splash inside the ring and beyond.

Jamillette Gaxiola#YearOf TheWildOnes

“I started mod-eling and a few years later I was offered a chance to represent Cuba, my mother’s birth country, in the Ms. Earth Interna-tional Pageant in the Philippines in 2009. It was a wonderful experi-ence,”

“She was a suc-cessful model when

she was younger but she came to the

U.S. and was moti-vated to make it in

a completely new career as an inte-rior designer and

architect. My goal is to become half

the woman she is.”


HE’S GOT A PLAN– By Stacey Gualandi

DONBENJAMIN

has gone on to be the face of Guess, Moods of Norway and Tilly’s. He even parlayed those good looks into good licks with his own music, which he says captures a “bed-room-ready R&B vibe within the framework of hip-hop.” Benjamin says he likes to share his life story through his songs and hopes people will relate. Following the initial success of the track “Across the Sky,” he is about to release a new single called “Hit The Snooze.”

Lately, he has become more at home on film sets, and even drew from his high school past for a basketball-themed movie due in theaters soon. All of his hard work has already earned him a following: Benjamin is this-close to reaching a million and a half followers on Instagram/itsdonbenjamin.

Life has not always dealt Benjamin the best hand, but per-haps his biggest accomplishment is how he embraced his past’s challenges to infuse—and find success—in his art.

DLXVRSN magazine caught up with Benjamin as he was shooting his latest Facebook videos in Los Angeles, pack-ing for a Rocawear fashion photo shoot in New York, and rehearsing a club appearance in Canada…and that’s just one week-in-the-life of this talented multi-hyphenate, who says he has big plans for his future. Phew!

As a young boy, Don Benjamin may not have had a van like his rhyming doppelganger Jon Benjamin (you watched that show on Comedy Central, right?), but he was afraid of flying cockroaches. Which is surprising when you consider that as a contestant on Season 20 of America’s Next Top Model, he didn’t hesitate to pose with a giant yellow py-thon. Then again, taking chances is what this 28-year-old model-actor-rapper is all about.

Benjamin was born in what he calls a “rough neighborhood of Chicago’s South Side” to a Caucasian mom and an Af-rican-American dad, and he grew up in cities—and home-less shelters—all over the country. He was a basketball star in Minneapolis, but left his hoop dreams behind in 2006 when he embarked on an acting and music career in Los Angeles right after high school. “I moved out here thinking that within a year I would be the next Denzel Washington,” Benjamin says half-joking. Ten years later, he admits it takes time to make things happen in Hollywood but is proud to say, “I’m in a happy place right now.”

He made it to the top eight in 2013 on the Tyra Banks-helmed modeling competition—with his smoldering eyes, blonde hair and nearly full-body canvas of tattoos—before being eliminated. (Not bad for a self-described skinny kid who never dreamed of modeling.) Despite the defeat, he

Getting“Into You”Don stars in the newest Ariana Grande music video as her romantic love interest. CLICK THIS PAGE ONLINE TO WATCH


DB: Before ANTM, I went to a couple mod-eling agencies to see if I could get signed and I remember them telling me, “We don’t know what to do with the tattoos.” I’d go to auditions and my tattoos would always seem to be an issue. And then after ANTM, Tyra Banks loved the tattoos. I came off the show and an agency loves the tattoos and said, “We can get you some work off that. It’s different right now.” And then before I knew it I started working and they wanted me to show my tattoos! Now it’s the “in thing.”

DLXVRSN: When did you get your first tat-too?DB: I was 15 and I got a cross that said, “In God I Trust.” I wanted a basketball tattoo, but the artist said he would only do a reli-gious tattoo. Anything else I might regret later. My mom had to sign a waiver. I can’t even count them now.

DLXVRSN: Is there one tattoo that really represents you?DB: A good friend of mine who looked up to me at 18— he protected me a lot— said, “Nobody has power over your life— God controls it.” So we got matching tattoos that say, “My Life is for a Season but My Time is Forever.” It reminds me what I’m working for. I’m working to be a legend. I have so many opportunities and I want my name to always be remembered. I do plan to have my full body covered some day!

DLXVRSN: It hasn’t always been smooth sailing in Los Angeles. Weren’t you robbed in 2015? DB: I was in the wrong place at the wrong time. I had some money with me to depos-it but was going to lunch with a friend. His car broke down off the 10 Freeway. I went to pick him up. It was a sketchy area. That’s when these guys pulled up. I had to give up the cash. They pointed a gun to my head and took off. DLXVRSN: Did that incident change your perspective on life?DB: I’m very thankful. Sometimes I forget that I have a name now, and people are watching what I’m doing, so I am much more aware now…of my surroundings. A life can be taken at any instant. That situa-tion definitely made me remember that.

DLXVRSN: So in the 10 years you have been in Hollywood, have you ever met your idol, Denzel Washington?

DLXVRSN: When you look back at your young self, did you have a plan? DON BENJAMIN: Most of my life in school, I played basketball 24/7. I wanted to be in the NBA. I was the captain of my team and the leading scorer, but my grades weren’t the best. Colleges offering me to play for them were in cities I didn’t want to go to. I had taken some acting classes. I liked the acting. A teacher said, “You are really good at this. I can see you doing something with this.” So I took that and thought, “Now I need to go to Hollywood!”

DLXVRSN: Yours was not a typical child-hood. Is there one word to describe how you grew up?DB: Nomad. It was like my mom was in the Army. We went from Chicago to Minneap-olis; then to Mississippi and to Florida; then back to Minneapolis. I think that is why it was so easy for me to move to Los Angeles after high school. I had moved around so much as a child I wasn’t scared to make that big move.

DLXVRSN: Did you always want to do a re-ality show like America’s Next Top Model?DB: I messed around with music in high school, and then met some guys in Los Angeles and we formed a group and were performing at little bars. I had been doing my acting and music for several years when my friend called me just a couple of days before the ANTM audition. I didn’t want to do a reality show but everyone told me to try it. “Why not?” I thought. It was definitely my big break. But before that, I wasn’t really doing modeling. [ANTM] was my first plat-form to be a model. That became the real exposure.

DLXVRSN: Do you think it was better for your career that you didn’t win?DB: I learned the system. I was on set, red carpets, being around the industry. When I got the opportunity, I told myself, “It doesn’t matter if I win or lose.” I got TV airtime and a platform for the world to see me. It was an opportunity to really push myself. Hon-estly, as soon as I came off the show, I had plans to get my name out there. I didn’t sit around and wait for opportunities to come to me. It’s not that winning the show would have been better for me. [But] it might have hindered me. I might have sat back.

DLXVRSN: Did your numerous tattoos help your career?

DB: Yes, I did meet him and I was so ex-cited. It was at a basketball tournament and I worked up my nerve to ask him for a picture and he told me “No,” and I was so heartbroken. I was like, “Damn! When I get famous, I’ll never turn anyone down.” I felt so horrible.

DLXVRSN: Now you have over a million followers on Instagram!DB: I think people started following origi-nally because of my eyes, and [because] I learned how to take good selfies. Now I try to put up motivational stuff on Instagram. I think people hope to get to where I’m at…that I’m something from nothing. But I think I do have women who follow just for my eyes.

DLXVRSN: Have you ever received any advice from someone in the entertainment business?DB: Yes! On the set of This Christmas, Idris Elba told me to “just be yourself. There is only gonna be one you. Let it be you.” I will take that to the grave. Now, I always try to figure out how to make something my own and not be somebody else.

DLXVRSN: You have a new single out this month called “Hit The Snooze”; you just shot a new campaign with Rocawear; and you have a basketball-themed film coming out soon. The career is right on track. But what do you hope for your career, say, in 5 years?DB: Oh, wow. I would love to have a song on the Billboard charts, box-office success and a major [modeling] campaign in Times Square!

DLXVRSN: What do you want people to know most about Don Benjamin?DB: I just want people to know that I’m a hardworking, dedicated person. I don’t let my looks work for me; I don’t let people work for me; I work hard every day, day-in and day-out, pushing something. I always wake up, every day, with a game plan.

DLXVRSN: Surely you have gotten over your fear of cockroaches by now?DB: No! (Laughing.) I still can’t stand in-sects. I hate them. I’m still traumatized.

““My Life is for a Season but My Time is Forever.” It reminds me what I’m working for. I’m working to be a legend.”

- Don Benjamin

Don Benjamin#YearOf TheWildOnes

Photography by Tim HancockWardrobe by Billionaire Couture USA

Miss LHommedieu TAKES HER MILLIONS

Whether it’s high fashion or high scandal, her one million followers (and counting) prove Amanda LHommedieu makes the

Internet wildly interesting.

68 |DLXVRSN Magazine

Miss LHommedieu TAKES HER MILLIONS

Whether it’s high fashion or high scandal, her one million followers (and counting) prove Amanda LHommedieu makes the

Internet wildly interesting.

Miss LHommedieu#YearOf TheWildOnes

“I love that my fans look to me for fashion and inspiration. If anything comes from my big presence

online, I want it to be known that you should feel comfortable in your own skin. There is only one of

each of us and that is so special to understand.”

– Amanda LHommedieu

DLXVRSN Magazine FW | 79

SPRING RECIPESFrom Chef Scott Commings

Herb Roasted Rack of Lamb Serves 4

Remove the lamb from the refrigerator 30 minutes before preparation.

Ingredients2 eight-bone full racks of lamb 8 thyme sprigs1 sprig of rosemary4 garlic cloves, minced2 tablespoons extra-virgin olive oilKosher salt Freshly ground black pepper

Special Tools1 medium to large cast iron pan or a heavy bottomed braising pan

Method1. Preheat oven to 450 degrees F.

2. To prepare the lamb, begin by removing any thick fact around the “eye” of the lamb rack. (Be sure to not remove it all as this will help keep the lamb very moist during searing and cooking.) Remove any silver skin on the lamb, as well.

3. Remove the thyme from the sprig as well as the rosemary. Mince finely. Season both sides of the lamb with salt and pepper. Rub with garlic fol-lowed by the herbs. Drizzle with 1 tablespoon of olive oil.

4. In a cast iron pan over high heat, drizzle 1 tablespoon of olive oil in pan to coat the bottom. Carefully place the lamb in the pan with the fat side down and brown it on all sides, 2-3 minutes per side. (Remember to sear the ends as well.) Place pan in the preheated oven and cook for 8-10 minutes until desired temperature is reached. Remove from the pan immediately and allow to rest for at least 10 minutes prior to serving. Slice the lamb into two-bone chops and serve topped with a fresh mint and garlic pesto. (Recipe followsl)

Note: The lamb, or any meat cooked in this manner, will continue to cook for a few minutes after removed from the oven. Be sure to take this into consideration when determining final doneness.

Garlic Mint PestoServes 4

This recipe can be made ahead of time. Save any extra in a sealed container for up to a week in your refriger-ator.

Ingredients4 garlic cloves1 cup fresh basil leaves1 cup fresh mint leaves1 lemon, zested4 tablespoons shredded Parmesan cheese6 tablespoons extra-virgin olive oilKosher salt and freshly ground black pepper

Special ToolsFood processor or blender

MethodAdd the garlic, basil, mint, Parmesan, and the zest of one lemon to a food processor. Turn on medium high and allow ingredients to come together slightly. While the machine is running, slowly drizzle in the oil. The mixture should be completely combined yet still have a rustic feel.

Season with salt and pepper. Serve as a fresh condiment for roasted lamb.

Spring Asparagus Tart with ArugulaServes 6

This simple recipe totally defines spring. There is noth-ing like seeing the first spears of asparagus hit the mar-kets. This has always meant to me that the best is yet to come.

Ingredients1 sheet puff pastry from the frozen section in your local market place (if possible, Dufour is an excellent brand) 16 fresh asparagus spears¼ cup Parmesan cheese, shredded¼ cup Gruyere cheese, shredded¼ cup heavy cream2 teaspoons extra-virgin olive oilSalt and freshly ground black pepper to taste1 bunch arugula

Egg Wash (1 egg and 1 tablespoon heavy cream whipped together)

Method1. Preheat oven to 425 degrees F.2. Allow the pastry to thaw slightly (if frozen) so it is workable. 3. Line a baking sheet with parchment paper or a baking mat and place pastry flat on the tray. Brush the top of the pastry with the egg wash, coating the entire surface. 4. Clean the asparagus by trimming the ends, making sure they are the right size to sit inside the pastry. Sea-son the asparagus with olive oil and salt and pepper. 5. Add half of the cheese—both the Parmesan and Gruyere—to the top of the pastry, leaving a half-inch border all the way around. Gently arrange the aspara-gus on top, alternating the tips. Top with the remaining cheese. 6. With a spoon, drizzle the heavy cream over the top of the tart. Bake for 15-20 minutes or until the pastry and its topping are golden brown. 7. Remove from the oven and allow to cool to room temperature. Meantime, in a bowl dress the arugula with the olive oil, salt and pepper. Place the arugula sal-ad on top and serve.

Potato and Artichoke GratinServes 8

Ingredients2-3 pounds baby red potatoes, sliced 1/8-inch thick, with the skin on1 cup artichoke hearts, sliced4 garlic cloves, minced1 leek, halved, sliced and cleaned3 tablespoons unsalted butter1 tablespoon fresh tarragon and thyme, minced ½ cup breadcrumbs 1 ½ cups light cream Kosher saltFreshly ground black pepper

Special Tools1 medium baking dish or casserole dish

MethodPreheat oven to 400 degrees F.

Butter the baking dish. In a saucepan on medium heat, melt the butter. Add the leeks and minced garlic and gently cook until translucent and aromatic. Turn the heat off and add the artichoke hearts and the fresh herbs; mix together; season with salt and pepper; and reserve.

Line the baking dish with the potatoes, overlapping them slightly and seasoned lightly. Top with half of the artichoke mixture; then, top with another layer of po-tatoes and season with salt and pepper. Add another layer of the remaining artichoke mixture, and top with a final layer of potatoes. Add the light cream over the top and press down gently. Top with breadcrumbs and bake for 40 minutes to an hour, or until potatoes are cooked through and top is browned. Allow to rest for at least 20 minutes before serving.

Spring Carrots “Vichy”Serves 6

Ingredients1 ½ pounds baby spring carrots (stems attached)3 tablespoons unsalted butter1 tablespoon sugarWater Kosher salt

MethodPeel and trim the carrots leaving a 1-inch stem.

Heat a large saucepan to medium heat. Melt the but-ter and add the carrots; sprinkle carrots with sugar; add approximately a quarter to a half cup of water; stir, and cover.

Allow carrots to cook until tender and the water is re-duced, creating a glaze for the carrots. Remove from heat and season with kosher salt.

Strawberry Blueberry Tart Serves 8

IngredientsFor The Pastry:

1 ½ cups unbleached all-purpose flour¼ teaspoon salt1 egg yolk 2 tablespoons granulated sugar3 tablespoons cold water8 tablespoons unsalted butter

For The Pastry Cream:

2 cups milk½ cup granulated sugar3 egg yolks ¼ cup cornstarch2 tablespoons butter Pinch of Salt

For Presentation:

2 pints fresh strawberries1 pint fresh blueberriesFresh mintApricot preserves (optional)

MethodFor The Pastry:

1. In a bowl, mix together the flour, sugar and salt. Slice the butter into ¼-inch cubes, and with your fingertips, pinch it into the flour mixture until the butter is pea sized. Then, add the egg yolk and water and mix gently until combined into a ball. Wrap the dough with plastic cling wrap and set in refrigerator for at least 30 minutes. 2. Remove the chilled dough. Lightly flour the counter surface you’re using to make your tart and roll the dough to approximately a quarter inch. Place dough into 9 ½-inch fluted tart pan, and press the dough around the sides and edges. Trim the excess. Allow dough to chill 30 minutes in refrigerator. 3. Heat oven to 375 degrees F. Remove tart from refrig-erator and prick the bottom all over with a fork. Bake the tart shell for 25 minutes or until it is golden brown. Re-move and allow to cool to room temperature.

For The Pastry Cream:

1. Combine the milk, sugar and salt in a small sauce pan and bring to a simmer. 2. In a bowl, combine the egg yolks and cornstarch. Whisk together until the yolks are light in color. Pour 1 cup of the hot liquid into the yolk mixture and whisk. Add the mixture back to the saucepan and continue to cook stirring constantly. (The mixture will begin to thicken.) 3. Bring the cream to a bowl. Remove from the heat and fold in the butter. Place the pastry cream in a container and top with plastic wrap. Refrigerate until completely chilled.

To Assemble The TartTo the tart shell, add enough pastry cream to come about three-quarters of the way up the tart shell, and then spread and level the cream. (It is best to use an offset pastry spatula for this.)

Clean the strawberries and remove their stems. Arrange them on the tart (cut side down). Place the blueberries in between the berries. If using, brush the top with warmed preserves. (This adds a sheen to the berries.) Top with fresh mint and serve with a dollop of fresh whipped cream.


Sting Responsibly This Summer. An amazing, aromatic Moscato with hints of honey, peaches, citrus, and exotic spices. Every bottle sold creates local donations for the honeybees of southern California. The off-dry taste is beautifully balanced with the perfect amount of acidity and sweetness.

S i p p i n g B u b b l e s . S a v i n g B e e s .

You don’t remember what you really need, so we like to remind you. Consider it approved!

- YOUR CLEVER FRIENDS AT DLXVRSN


ACCESORIZE LUXURIOUSLYOUR TOP SPRING PICKSALL THE GEAR YOU NEED

Spring Trends: Adornments The evolution of nail art is moving forward, and no longer will a simple statement nail on each hand beget the admi-ration of the next generation fingernail art. This season’s trend is moving to a completely manicured set of nails that is united by color, shape and design elements that are op-posite, but cohesive.

In keeping with pure luxury, bring the light of spring to the forefront of your unique self by adding sparkle from prod-ucts that mirror the prestige you seek. Swarovski® crystals are the finest quality for durability, shapes, and more im-portant, sparkle. Adorning your digits in seasonal colors and motifs along with integrating the luxury of Swarovski® makes this season’s sunny days even more intriguing.

Spring. It’s the most inspirational of seasons. The time of new births and new beginnings. Of flowers erupting from the earth and warm breezes filtering their scent. And, of fresh, clean colors…the purest of hues for fashion for our bodies and our nails.

Spring is also the perfect setting for weddings, and by uti-lizing the soft colors of the season—along with opulent crystals in your manicure—you can weave waves of texture into your special day (or any day) in everything right down to your digits.

Winter is over. It’s time to be bright, bold and shine like this season intends.

Spring Trends: Color Nail fashions are following Mother Nature closely with subtle tones of light green; creamy yellows; feminine, soft-ly shimmering nudes; and medium-toned lilacs and pinks. Tropical colors such as coral, mango and oceanic blue help add punch to your nail palette, too.

Combine shimmers with solid colors, making use of neg-ative space, finishing with both glossy and matte finishes.


Enchanting Manicure“For a dramatic effect, consider combining spring’s coral tones with a matte finish. Apply beau-tiful Swarovski® crystals in the same refreshing coral color, and using different shapes and sizes, apply crystals on one, two or three nails for a glamorous yet classic look. (For extra bling, add-

ing even more crystals gives your nails a provocative yet enchanting zing.)”

– By Shannon Rooney

Follow Shannon RooneyInstagram @SeriouslyNails

SERIOUSLY NAILS

STYLE SNAP-WORTHY DAY


Gucci PRINCETOWN TIAN PRINT SLIDES & SMALL PADLOCK BAG IN TIAN PRINT

An EveningWITH FRIENDS

OFF TO

MorningTEA

The Lady BagThe afternoon attention grab for any chic outfitt. This

bag requires confidence and the payoff is just enough color pop to stay formal between meetings.

ITEMS ON THIS PAGE AVAILABLE AT SAKS FIFTH AVENUE

www.saks.com.

FOR THEAfternoon

WALK

Manolo Blahnik

The Carolyne Collection

With as many choices as a the tea box at the

Mandarin, we dare you to pick a color

that’s your fave.

SPRING PAMPERING


Moto Drawstring Crossbody With fringe tassels, a drawstring closure and adjustable strap, we’re in love with this slouchy crossbody by Rebecca Minkoff.

Awapuhi Wild GingerPaul Mitchell’s Awapuhi Wild Ginger products receive rave reviews from those in the know.

“It replenishes and repairs lackluster hair and is ideal for your spring and summer color treated coifs.A musthave!”– Krista White

Beauty & Pin-Ups IronThis iron puts making salon-quality pin curls and beach waves at your fingertips. It’s an investment that won’t let you down.

AS SEEN ON GLOBAL BEAUTY MASTERSwww.globalbeautymasters.com

BIG

DEAL Big Sexy Hair

products are the key to a healthy shine and some

extra bounce.

Master The Five Essentials

1. ShoesThe World Traveler’s High TopBUSCEMI 120ML SHOES IN BLACK www.buscemi.com

4. JewelryScrew In Personality

3. HairMoney-Making VolumeHANZ DE FUKO CLAYMATION+QUICKSANDwww.hanzdefuko.com

2. WalletsThe Impressive

Pull Out

BILLIONAIRE COUTURE USA CROCODILE ZIP WALLET

CROCODILE TRAVEL WALLETCROCODILE WALLET

www.billionairecutureusa.com

MIANSAI SPLIT LAYER CUFFwww.miansai.com


5. Ensemble

An Envied Blazer+Shirt ComboBILLIONAIRE COUTURE USAMADE TO ORDER MATCHING CROCODILEPRINT BLAZER +SHIRT COMBO

www.billionairecoutureusa.com

MARTINWADE

@WadeMartinSP

blood sugar level after consuming the same carbo-hydrate-containing food or drink as someone else? One individual might experience a very large spike in blood sugar levels after eating a particular food, while someone else may have a much lower blood sugar level. The person with the higher blood sugar level will also more likely have a greater propensi-ty for gaining abdominal fat after consuming these foods or drinks.

How do we know what will happen to our blood sug-ar level after consuming a food or drink? A food’s or drink’s glycemic index and glycemic load effects our blood sugar. The only way to actually know what will happen to your blood sugar after eating or drinking any food or beverage is by testing your blood. This approach enables you to discover the effects of in-dividual carbohydrates on your blood sugar levels.

How Do You Test?Step 1: Buy a home blood sugar monitor and test-ing kit. I found that the least painful lancing device is by a company called Genteel, although these ar-en’t cheap ($129-$199.) You will also need compati-ble lancets, blood sugar monitor test strips, alcohol wipes, and a glucometer.

Step 2: Find out your fasting blood sugar level. This is the measure of your blood sugar first thing in the morning, before you eat or drink anything. Record these levels for two or three days.

Step 3: Test your blood sugar levels just before each of your typical daily meals, and then again one, two and three hours after each meal. Note: Any exercise or food/drink you consume before and after meals will affect these results, so you’ll want to keep that in mind. Keep accurate food and drink diaries so you can figure out what you ate/drank, and learn the blood sugar effects of these items. Do this for two or three days and record your results.

Step 4: Test you blood sugar levels after consuming various different meals, drinks and foods. Keep food diaries, and record your blood sugar levels (before, meals and then one, two or three hours afterwards).

Step 5: Review your results.

• A fasting blood sugar of less than 86 mg/dL is ideal.

• One hour after a meal, blood sugar should be less than 140 mg/dL.

• Two hours after a meal, blood sugar should be less than 120 mg/dL.

• Three hours after a meal, blood sugar should re-turn to what it was before you ate.

What Should You Do If Your Blood Sugar Levels Are Too High?If your blood glucose levels are higher than these

We often hear that “sugar feeds can-cer.” While having elevated blood sug-ar levels is associated with increased risks of developing cancer, indepen-dent of other physiological factors, it is too simplistic to claim that dietary sug-ar consumption makes cancer grow.

Why High Blood Sugar Is Cancer PromotingCancer certainly prefers to consume sugar over other energy sources, but so do most cells in our body. We have to have sugar to live, so it’s not pos-sible (or desired) to avoid all food and beverages containing sugar or carbohydrates that convert into sugar in our body. The problem comes down to the amount of sugar and other carbohydrates we consume throughout the day (mainly, unhealthful, simple carbohydrates) because most of us overdo it. And overdoing it leads to high blood sugar and insulin levels, which store the excess sugar as fat. That stored fat (especially, abdominal fat) is cancer promoting by:

• Secreting proteins (cytokines) that cause systemic inflammation, leading to metabolic syndrome (see below to learn more about “metabolic syndrome”)

• Causing a fatty liver, leading to metabolic syn-drome

• Causing insulin resistance, leading to metabolic syndrome (you can test to see if you have insulin resistance with a glucose-insulin tolerance test)

• Secreting free radicals that can damage DNA

• Secreting hormones (estrogen and other cancer growth factors) that can signal cancer cells to grow, etc.

In short, metabolic syndrome is classified by a num-ber of criteria: obesity, a bad lipid profile and in-sulin resistance. Metabolic syndrome can lead to numerous untoward medical conditions, including cancer. (To learn more about metabolic syndrome, I highly recommend listening to Dr. Robert Lustig, one of the most eloquent public health experts on this syndrome.)

There are many factors that contribute to obesity and metabolic syndrome (i.e., overconsumption of calories, lack of exercise, stress, lack of sleep, sys-temic inflammation, environmental chemicals, ge-netics, gut organisms, metabolic rate, testosterone levels, thyroid function, etc.), but the major culprit comes down overconsumption of simple carbohy-drates. But, Oh, if it were only that simple….

Every Carbohydrate-Containing Food/Drink Ef-fects Everyone Differently

Did you know that each person will have a different


WHY EVERYONE SHOULD MONITOR THEIR BLOOD SUGAR

– By Brian Lawenda, M.D.

HEALTHY CHOICES

numbers, you will need to modify your carbohy-drate intake. (And if your blood sugar levels are consistently high, discuss this with your primary care provider to make sure you don’t have pre-dia-betes or diabetes.)

In order to figure out how much and what type of carbohydrates you can eat, you’ll need to experi-ment with your blood glucose meter.

For example:• If you eat a bowl of cereal and your blood sugar climbs to 180 mg/dL one hour later, this tells you that you will either need to avoid this cereal or cut back on the serving size. If you love this cereal, try eating a smaller portion next time and see what ef-fects this has on your blood sugar.

• If you go out and eat Vietnamese Pho soup with noodles, and egg rolls wrapped in lettuce, dipped in fish sauce, and your blood sugar shoots up from 100 to 170 one-hour later, you will need to make some dietary changes. Next time, try reducing the portion sizes by 50 percent and retest. If your glu-cose levels are still too high, perhaps this combina-tion of foods isn’t the best choice for you.

• Preferentially choose foods with a “low glycemic index” or “low glycemic load.” After consuming these foods, test to see if these estimated blood sugar effects apply to you.

• Add more fiber-rich plants to your meal, and test to see if this helps to reduce your blood sugar lev-els. Fiber both binds to dietary sugars and speeds intestinal transit, reducing sugar and fat absorption from the gut.

• You can also take a natural fiber supplement called “Glucomannan” before meals to reduce carbohy-drate and fat absorption. Glucomannan is a natural, water-soluble dietary fiber extracted from the roots of the elephant yam, also known as konjac. (I like Natural Factors WellBetX: Take two to four capsules with a large glass of water, five to 10 minutes before meals. Don’t take any medications within one hour before or two hours after taking it because the fiber may absorb the medication.)

Using this detective-like approach of testing your blood sugar’s response to various foods and drinks is a powerful tool for keeping off extra abdominal fat, and reducing your risk of metabolic syndrome. Keep in mind that many other factors in addition to your carbohydrate intake may also affect your blood sugar (i.e., stress, lack of sleep, certain med-ications, lean muscle mass, systemic inflammation, insulin resistance, etc.). Your glucose meter can also be a useful tool to assess how these factors might be impacting your blood sugar levels.

if you’re reading this...THIS SECTION’S JUST FOR YOU.

If you’ve never read an article on etiquette for the modern professional, this, I would say, is a great place to start! Because if you’re anything like me, sometimes your emotions and how you “feel” about a topic can spiral into a whirlwind of resent-ment, anger, bitterness, and certainly, offense. (As a matter of fact, as I write this article I am repeat-ing, “I am not easily offended” while I wait for a return message from someone who typically re-sponds promptly...so what is the problem today, I wonder? What are they doing? Did I say some-thing? Do something? What’s going on!)

Now, I know that I am not the only one to ever experience those thoughts; but there are tactics that I have found work wonders toward maintaining our collective personal peace, sanity, and contentment through these instances, so let’s dive right in.

I have found that the most heightened times of offense occur in the workplace. People can be envious, coveting and untruthful. Some may call them haters, but I like to call them “confused admirers.” This person may even be your own boss. The wise tactic is knowing how to respond properly to get the result you want…which is, ultimately, to become difficult to offend. Why? Because the more difficult you are to offend, the happier you are in the workplace, the stronger you are in relationships, and the more productive you are as a leader.

Let’s look at some ways to respond gracefully and with class.

1) Eat the Meat, Take Out the BonesNot all criticism is correct and valid, but realize that there could be some truth in it. This takes maturity and humility. Strive to be a person who listens and is not just “quiet while they’re con-juring up a defense in their mind.” There is a big difference. Although someone’s delivery of their message could be brash or harsh, not internalizing it is a healthy choice leading to less stress…not to mention, we learn how to best and most effec-tively deliver a message to someone should we become the person to do the coaching. Recognize the message, not the delivery.

2) Keep It ClassySometimes my East Coast attitude likes to rear its ugly head. (Disclaimer: Not all East Coasters have an edge. I typically hide mine well.) However, I’ve found that while immediately re-sponding with a snap back or going for the jugular may give


instant relief, it actually tells a story about a person’s behavior. A short fuse would convey that, perhaps, a person is unapproach-able; that people may not want to work with them; or maybe he or she should not hold a leadership position.

Responding with a, “Thank you for bringing that to my atten-tion” and a smile not only does wonders for you in areas of per-sonal growth, but if the criticizer is a nay-sayer, it shows them that you are a person of grace and who is collected, stable, and not easily offended. Very classy, as manners are more about the way you treat people, not about how they treat you. They most likely will not approach you this way again, as remember, any-thing that is fed increases and grows. Do not feed it.

3) Remember: You Never Look Good Making Someone Look BadDo not ever gossip about the offender and what they said to offend you! Ever.

There is a saying that goes, “If Susie is talking about Sally, it says more about Susie than Sally.” Great minds discuss ideas; small minds discuss people.

Instead, use that energy to discuss ways to improve a situation; generate ideas with a trusted advisor; become better in your role…basically, create positive out of the negative. It’s very ad-mirable to watch someone in a heated debate or on a reality TV competition responding tactfully and not with swearing and tossing objects or walking off the show.

This may be just me, but I am more interested in the refined person who took the criticism and was not a sore loser, and in-stead used that feedback as a crutch to get back up and move forward. That, ladies and gentleman, is a trait to be adopted! And then we enjoy the winner breeze.

Well I trust you, dear reader, to begin implementing these sim-ple practices. From my own experience I can tell you they will, without a doubt, enhance your life tremendously! I shudder to think of all the opportunities I had to respond properly to of-fenses, but instead responded emotionally and lost a reward. Thankfully, we can change our compass and begin traveling in the right direction.

So here’s to relocation from offenses! Welcome to your happy place.

To learn more about Mariah Walton, visit www.outclassthecompetition.org

LESS OFFENSE

MORE REWARDS –By Mariah Walton

LEADING IN LIFE

cherries help with boosting the supply of melatonin in the body. Eating a serving of fresh, frozen or dried cherries or even drinking a glass of cherry juice may be a beneficial way of helping with sleep.

6. BananasBananas are an excellent source of magnesium and po-tassium, both of which help to relax muscles. They also contain vitamin B6, which the body needs for making mel-atonin, one of the key calming hormones for the brain.

7. CerealA bowl of cereal before bedtime, especially whole grain cereal with low sugar content, may help with better sleep. Complex carbohydrates increase the availability of tryp-tophan in the bloodstream, increasing the sleep-inducing effects.

8. Dairy ProductsYogurt and milk contain tryptophan but they also have a surprising sleep-inducing nutrient: Calcium. Research has shown that calcium deficiency makes it difficult to fall asleep. That means a serving of Greek yogurt before bed-time might be a great way of speeding up the sleeping process.

9. OatmealIt’s warm, soft and soothing. In addition, oatmeal is rich in calcium, magnesium, phosphorus, silicon, and potassi-um—the key nutrients to support sleep. But go easy on the sweeteners: Too much sugar before bedtime can have an anti-calming effect.

10. Herbal teaChamomile tea is a very helpful and safe sleeping aid. Drinking chamomile tea is associated with an increase of glycine, a chemical that acts as a mild sedative and relaxes the nerves and muscles. Another sleep inducing option is passion fruit tea. Because of its high content of harman alkaloids, passionflower has a mild sedative effect leading to restful and deep sleep.

Trying to get more sleep? Start with making changes to your diet. Foods high in simple carbo-hydrates put the body on a sugar rush and drop the blood sugar during sleep, causing the body to wake up in the middle of the night. By being cognizant of that (and eating the right food at the right time before bedtime) may help with falling asleep faster and improve the quality of sleep.

1. WalnutsNot only do walnuts contain their own source of melatonin, they also contain high amounts of tryptophan. Tryptophan is a sleep-enhancing amino acid that, once converted into serotonin and melatonin, helps with setting body’s sleep-wake cycle and facilitates falling asleep faster.

2. AlmondsAlmonds are rich in magnesium, a mineral that promotes both sleep and muscle relaxation. Studies have shown that a low magnesium level will lead to less time staying asleep. Additionally, almonds have the added benefits of supply-ing proteins that help with maintaining a stable blood sug-ar level while sleeping. Consider sipping on warm, home-made almond milk (recipes abound on the Internet) as a way to create some sleeping bliss. 3. LettuceOne of the benefits of consuming lettuce is that a wide va-riety contains lactucarium. Also known as “lettuce opium,” lactucarium has sedative properties, which helps speeding up the sleep time. Because of the sedative effects on the brain, a salad with dinner is a great option for improving the sleep time.

4. FishMost fish—especially tuna, halibut and salmon—are high in vitamin B6, which the body needs to make melatonin. Melatonin is a sleep-inducing hormone that is triggered by darkness.

5. CherriesTart cherries are not only delicious, but they are also very effective in treating insomnia. Studies have shown that


Eat, Perchance To Dream: 10 FOODS THAT LEAD TO BETTER SLEEP

-By Maryam Rastkerdar

SLEEPING BETTER

THROWBACKSAVORABLE FEATURES FROM OUR PREVIOUS ISSUES

STEPHEN F. EDEN SASSOON

HIS REALM OF MENSWEAR FASHIONA long time ago, in a galaxy not so far away, there was a gap in the market between high-end big brands and the simple beauty of quality, tailored suiting. At least that was how Stephen F brilliantly conceived the idea to open a shop in New York...from his own need one day for a well-tailored suit. (Read Full Article)

PAVING HER OWN WAYBorn into a beauty icon dynasty, Eden Sassoon says her path to success has not always been easy. The 42-year-old single of mother of two who currently owns two lucrative businesses in Los Angeles talked with DLXVRSN Magazine about her secrets to living a good life…a life, she says, that goes far beyond what the public sees from the outside looking in. (Read Full Article)

INTERACTIVE PAGE

READ OUR PREVIOUS ISSUES ONLINE AT

www.deluxe-version.com


DLXVRSN Magazine Issue NO.6

Documents

Transcript of DLXVRSN Magazine Issue NO.6