2012 February 11

Author Talk! With Anna Bauer

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Anna Bauer Anna Bauer
Patrick McMullan
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In the early eves of NYFW (Is it only Saturday? And/or: How is it already Saturday?!), Interview hosted a book bash at The New Museum to celebrate Anna Bauer's new tome, Backstage:

How are you feeling?
Fantastic and grateful. From the makeup artists to the hair people,  I wouldn’t be here without the support of the industry.

Including designers like Simon Spurr.
Is he here? I love Simon. He’s got beautiful eyes.

What’s on your schedule this week?
I’m going to shoot Victoria Beckham’s show!

Ever meet David?
Not yet! But I’d really, really like to...


2012 February 11

Getting Skin-timate! With Dr. Pat Wexler

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Dr. Pat Wexler Dr. Pat Wexler
Patrick McMullan
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Just in time for NYFW, the doc is on call! We got the full face-saving scoop from Dr. Pat Wexler...

Who has the best skin in the fashion biz?
Marchesa’s Georgina. Tory Burch’s skin is flawless, too.

What are the worst things you can do?
Smoking is terrible—even being around tobacco irritates the skin. Drinking is bad, too. Also, overdone makeup! Your face is not a fashion trend.

Are runway lights cause for concern?
Believe it or not, sitting indoors under fluorescent lights can cause aging due to UVA rays. You should wear sunscreen to counter that—but it can deteriorate every two hours! Since you realistically don’t want to reapply that often, use powder makeups with sunscreen that have a minimum SPF 30.

Which cocktails are the most face-friendly?
Red wine is much more reactive to skin, so stick to white. Instead of drinking alcohol the entire night, switch to sparkling water every other drink. Blood vessels dilate after just one drink!

What does the typical NYFW diet do to the face?
With all those passed appetizers at every cocktail event, there’s lots of food you wouldn’t normally eat—which can cause rosacea. Immediately!

Besides a hiatus from hors d’oeuvres, how should we eat for a pretty visage?
Avoid shellfish because it has iodine, which makes you flush. Also, steer clear of spicy red sauces and peppers.

If someone only remembers to do one skin-salvaging thing all week, it should be…
Take off your makeup, even if you’re only sleeping for three hours! And it’s a great time to carry Purell. 


2012 February 11

A Moment With…Gemma Redux’s Rachel Dooley

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Rachel Dooley of Gemma Redux Rachel Dooley of Gemma Redux
Patrick McMullan
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CIRCA spotlight, cheris! A quick catch up with Gemma Redux’s Rachel Dooley...

What’s your story?
I was a mechanical engineer who moved to NY to go to law school but fell back in love with design. I was making jewelry as a hobby,and it slowly developed into an aesthetic that people responded to! I made a few pieces here and there, and I launched my line—Gemma Redux—four years ago.

What does the name mean?
It means ‘reconstructed gems’ in Latin. We take a lot of industrial materials and rough stones, which aren’t frequently used in jewelry, to create serpentine, feminine silhouettes.  

How does it feel to show your collection in the CIRCA Lounge at Lincoln Center?
Honestly, as an accessories designer, you almost think that showing at Lincoln Center is not an option. This is incredible!   




2012 February 11

John Patrick on TV Dinners and M.I.A.

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John Patrick John Patrick
Patrick McMullan
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Gabbing with the homme behind Organic by John Patrick, who has far more free time than Chic due to his lack of a TV.

Who are your non-fashion contemporaries?
Ellsworth Kelly and M.I.A.—both radicals! 

You used a material made from old TV trays. When was your last TV dinner?
Probably in the 1970s. It was considered luxury food! 

What do you like to watch on television?
I don’t own a TV! 

What’s the last thing you did outdoors?
I like to yell in the street. About my work, usually!


2012 February 10

Kevork Kiledjian's Best Recipe Ever!

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Kevork: then and now! Kevork: then and now!
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Designer Kevork Kiledjian tells Chic...“Every morning when I was a kid in the south of France, I was always five minutes late for school. Why? My budwig cream!  It takes five more minutes to prepare than your everyday breakfast, but it’s the most amazing thing ever. Here’s how to make it!”

• 4 teaspoons of cream cheese

• 1 small ripe banana, or 2 teaspoons of honey

• the juice of half a lemon

• 2 teaspoons wheat germ oil, cold-pressed

• 2 teaspoons of sunflower or sesame seeds, or 6 almonds or hazelnuts, coarsely chopped

• 2 cups of oats

DIRECTIONS: Soak the seeds and fruit first. Cook the oats separately before adding all other ingredients. Bon appetit! 

 


2012 February 10

Cocktailing in Paris

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Lorin Stein Lorin Stein
Giorgio Niro
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Imagine a gig where you can drink Johnnie Walker, smoke in your office, and publish 12 features a year. Sounds like something from the seventies, right? Not to Paris Review editor Lorin Stein! Join us for a lovely jaunt into publishing’s genteel past, where words still matter, smart still sells, and creative freedom reigns. They even have Wi-Fi!

For the benefit of everyone in fashion who isn’t Sally Singer, what is the Paris Review, exactly?
It’s a quarterly journal that was founded by a group of expats in 1953 devoted entirely to literature and a little bit to art—never politics, never polemics, never the debates of the time. Under my predecessor, Philip [Gourevitch], that changed a little bit, but we’ve taken it back in that direction. It’s known as the place that discovers young writers, and as a laboratory for original writing. It discovered Philip Roth, it discovered Jack Kerouac, it discovered David Foster Wallace. I don’t know how much these names will mean to people…

I was kind of kidding.
Right! So was I. Actually, let’s not say ‘discovered.’ I hate that word. How about ‘published early works by?’

Sure. Walk us through the submission process.
We get thousands of stories and poems a year, and we look at them all. Some are from agents. Some are not. We have interns who read them, and volunteers who come in and read them, and I also read them.

You’re the industry slush pile, basically.
Well, that’s been the traditional model, but we’re less of an industry filter today because everyone gets the same things. Also, more and more of the authors we publish already have agents. In the cases where they don’t, usually within a day of publication they’ll get a call from at least one.

What percentage of your readers work 
in publishing?
The percentage is small, but the percentage of the literary corner of the industry is large. But that’s still a very small group of people. Basically, we’re the biggest of the little magazines. Given our druthers, we’d all love to publish writers no one has ever heard of, and I get to do that more often, proportionately, because I only have to publish about a dozen a year.

Sweet gig!
Well, plus essays. We won the National Magazine Award last year for Best Essay, in fact. But the essays are not reportage. They’re more personal. They tend to have a lot of the qualities of fiction, though they’re scrupulously factual. One advantage that we have over The New Yorker and Harper’s is that we can run as long as we want, and we publish for a very small, literate readership. They have to please a million, or at least a significant chunk of them. Our readers will follow our cues, so we can take more chances. We can serialize a novel if we want, we can run a novella, we can use bad words, we can publish graphic sexual content. All of that stuff makes it fun. And while we only publish quarterly, I should mention we also publish an online magazine. Last week we had 165,000 unique readers. It’s a gazette devoted entirely to first-person accounts of culture, so we’ll have James Franco on going to the movies, or this guy that did this fantastic post about the art of airplane safety manuals.

Sounds like you’ve got a lot of freedom.
Total freedom. The board is great. They’re very game.

They’re probably just happy it’s still around!
Well, there was a question when [Paris Review founder] George [Plimpton] died—a reasonable question—about whether to keep it going. In fact, if someone were to have asked me at the time I would have said, ‘Fold it! It was George’s magazine.’ But George put stuff in place from the very first issue that turns out to be really, really useful, like the interviews. He invented a new kind of interview—what George called ‘An Essay in Dialogue on Technique’—meaning that the interview subject always rewrites the interview, and it’s a collaboration between interviewer, subject, and editor to come up with the best possible formulation. We were trying to figure out why this issue had sold out within two days at McNally Jackson and then I thought, ‘Oh, yeah, we have Jeffrey Eugenides on the cover and he’s got a best seller!’

Do you follow fashion at all?
[stares blankly]

Do you know anything about fashion?
No, sorry. But if you give me some sensible views, I’ll be in your debt.

What about men’s fashion? I read in the Times you’re a bespoke man.
Kurt, who makes my shirts, was one of GQ’s whatever of the year. But I don’t really think of that as fashion.

Do you feel like you’re manning the barricades?
We’re very lucky in that we have patrons who support us. We have time to think. It’s also true that in a year-and-a-half we’ve grown our web readership by six or seven hundred percent and increased our subscriptions by a third. I really want the Review to establish itself in the larger culture, and I don’t think we have endless time to do that. I thought it was going to be leisurely, and it has not been leisurely. But I do get a chance to read a lot!

 

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