Our home publication Prêt-à-Porter Magazine goes behind the scenes at the world’s biggest fashion show.

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If you’ve ever wondered what it’s like to be Sui He at New York Fashion Week — or follow her around like an annoying kid sister until she’s over it — here’s a great video from Models.com.

See all of Models.com’s Fashion Week Fall/Winter 2012 News.

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Ever wonder how they prep for the world’s top fashion show?

Take a look at this story at NewYorkFashionWeekLive to find out!

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Lubov Azria, Creative Director of BCBGMAXAZRIAGROUP, along with Refinery29 will select ten extraordinary women from around the U.S. to be flown to Los Angeles, shot by a renowned fashion photographer and featured on the brand’s social media channels, bcbg.com and in boutiques. The grand-prize winner, selected on Wednesday, May 9th will receive a new head-to-toe wardrobe and become the star of BCBGMAXAZRIA’s Spring 2013 campaign.

All you have to do is upload two photos (a headshot and a body shot in your favorite BCBGMAXAZRIA dress) and/or submit a video telling us why you should be our next supermodel.

What are we looking for? Above all, confidence, individuality and a whole lot of CHIC. See you in LA!

Apply at Talenthouse.com

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About BCBGMAXAZRIA

BCBGMAXAZRIA is a global fashion house with a portfolio including more than 20 brands. There are currently over 550 BCBGMAXAZRIA boutiques worldwide, including locations in London, Paris, Tokyo and Hong Kong.

For more information visit: bcbg.com

About Refinery 29

Refinery29 is the cornerstone of fashion, beauty, and shopping for a new generation. Combining daily local newsletter editions and a website that serves as a global style hub, Refinery29 offers the only 360-degree source for shopping, exclusive deals, trends, beauty news, local hot-spots, and at-home sneak-peeks of fashion’s finest. At Refinery29, great style isn’t just a one-way obsession—it’s a fast-changing world where readers talk, designers, brands, and shop-keepers engage, and great fashion influences everything.

For more information visit: refinery29.com

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By Pablo Breton | Music as heard on SPIN

What do I know about cheeses? Not much.

I just hang out trying to get free samples too much, and then sometimes I buy things. Anyway, from less to more adventurous, they are:

LESS ADVENTUROUS (BUT AMAZING)

1) Brillat Savarin – Brillat Savarin is a triple cream Brie, which means, much like Dr. Who’s Tardis, somehow, impossibly, three times as much cream has been packed into the cheese as is possible according to the laws of physics, resulting in a spacetime event in which part of the cream must “fold” into an unseen dimension.

The physics of a triple cream Brie can thus be expressed by this simple, unintelligible mathematical formula:

Alas, no, the Webs told me “triple cream” is just a cheese that “contains more than 75% butterfat in its dry parts, which means roughly 40% fat overall,” meaning you die instantly. No big woop.

Fancy Description
“This triple-cream Brie is one of the world’s richest cheeses. It has a light downy white rind and cuts like butter. Milky aroma with light lemon sour tones.”

Real Description
Like some kind of crazy weird cream that’s somehow better than ice cream AND butter. BE SURE it comes completely to room temperate though (1-3 hours), because otherwise it just tastes like nothing, and you sort of blew it, dude.

2) 3 or 5 Year Aged Gouda – Your cheese fell behind the bedside table, where it sat during the entire 4 years you were in college, and then that 1 horrible year you lived with your bf / gf (until you realized that one of you was neater than the other, and one of you wanted to teach in Japan).

In any other scenario, when you rolled away your bed, you would scream and frantically dial 911 to have someone come remove the food item, but this time you realize it looks much better and delcioius-er than before. This could only happen in the world of cheese.

Fancy Description
“Deep caramel in color, crunchy, flaky, and meltingly smooth on the tongue, a true cow’s milk Dutch Gouda bursts with flavor. The hint of butterscotch at the finish is a signature of this Dutch treat.”

Real Description
Damn it, that sort of nailed it. This is like the nuttiest thing in the world, with carmelized areas that taste like little bits of candy. Crazy. Note: I recommend sampling the 3- and 5-year versions when you’re in the cheese store, and seeing which you like better. Keep asking for samples until they start slanting their eyes, then look offended and split.

MEDIUM ADVENTUROUS

3) Midnight Moon by Cypress Grove – Insane in the Membrane! Wait that’s Cypress Hill, whatever. Lame joke.

My new favorite cheese. Man, I can taste it just looking at it.

The crazy thing about Midnight Moon is that it’s not some traditional French cheese with a storied pedigree stretching across 16 generations of families, toiling away meaningless lives out of a grim sense of duty in the Auvergne — though that would be pretty sweet.

No, it’s just made by some kind of cheese geniuses in California. As much as I appreciate some people being “over” Cypress Grove, fortunately I don’t have the luxury of that kind of cheese sophistication, so I am still gleefully excited by it.

Fancy Description

“Aged six months or more, this pale, ivory cheese is firm, dense and smooth with the slight graininess of a long-aged cheese. The flavor is nutty and brown-buttery, with prominent caramel notes. The wheel is finished in a beautiful black wax. Made in Europe exclusively for Cypress Grove Chevre.”

Real Description

Goat-y, nutty, sweet, creamy: this cheese just has it all.

Midnight Moon is like that shirt that you actually wear because you’re more comfortable in it than your “best” shirt. In other words, there’s your “official” best shirt, and there’s your actual best shirt. This is that actual best shirt.

EXTREME CHEESES

4) Roquefort Papillon – If you don’t like blue cheese, you should probably walk softly around this cheese, in case it notices you. If you do like blue cheeses, you’ll find the blues you once liked were but ridiculous toy cars, feeble facsimiles, and now you’re driving one of those big cars with the stickers all over them, hopefully in Le Mans.

Best in small doses, or tossed in a salad (as I was introduced to it in France), it’s the most “extreme” of blues, a crazy high-speed downhill snowboard into penicillium roqueforti (stuff that makes blue cheese).

Fancy Description

“Produced using the unpasteurized milk of Lacaune sheep which graze on the thin, yet rich grass of the Causses in the heart of France. The curds of this cheese are blended with penicillin molds harvested from rye bread baked specially for this purpose. The wheels are aged on oak planks in natural limestone caves for an average of 150 days. The result is a tangy, complex blue cheese with balanced saltiness and an arresting assertiveness.”

Real Description

Like a blue cheese bomb. Like eating perfume. Sort of scary, but you like it. A little salty, so try before you buy.

5) Bonne Bouche – This one is totally new to me, suggested among others by owner Glenn Harrell of Say Cheese Silver Lake.

This is my new favorite “wow” cheese. And apparently it’s another creation of some U.S. cheese geniuses, this time Vermont Creamery, who I would already know about if I wasn’t so darned ignorant.

I think it’s worth quoting the entire Fancy Description, because it’s quite interesting:

Fancy Description

“This hand ladled, ash-ripened cheese was first introduced in 2001. Bonne Bouche literally means good mouthful and is a French term used to describe a tasty morsel.

“Bonne Bouche is made from pasteurized milk and set in tubs for lactic coagulation for 24 hours. The following day, the cheese curd is carefully hand ladled into moulds and drained overnight. The cheeses are then unmoulded, ashed and moved into the drying room and then into the aging room where the controlled environment is cool and humid. The entire process takes seven to ten days before the cheeses are packaged in their individual micro-caves.

“Bonne Bouche can be enjoyed fresh or aged up to 45 days. As a young cheese, the rind has a distinct geotrichium flavor. The texture is mild yet still acidic like a fresh chèvre. As the cheese ages, it becomes softer and the rind becomes more dry and piquant.”

(Bonne Bouche picture: Martina Hemm, The Foreign Kitchen)

Real Description

Somehow you ended up with a pet goat, and it slept all night long on your shoe. Which you’d worn earlier in the day, when you’d been walking over a field that burned the night before, having your “poet’s meditation.” Oh, and the goat also got into something tangy, chalky and the goat is a wee bit sour (because it’s a goat, bless it).

Then, having ripped up the pages of your latest epic poem in a frustrated poet’s rage, you decided — to express your angst at the vagaries and imbalances of this mortal frame — to try and eat the shoe, even knowing full well the implications.

But inexplicably, it was amazingly delicious, and your faith in the inevitable universal good was restored.

Well, some of those taste points sort of danced through the dim theatre of my mind as I sampled Bonne Bouche at Say Cheese, but I think it had achieved proper temperature and was nicely ripened.

The one I brought home is much tamer, which I’m bummed about, so I’m going to wait a month and then leave it out overnight.

Yes, I will even buy a goat, if necessary.

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Main picture: Martina Hemm, The Foreign Kitchen

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We’re game!

Click to check Net-A-Porter’s countdown to Karl!

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Great stuff for the fashion-forward, all at less than $100? Ni-ce.

Check it Ford Models’ Holiday Shopping Guide!

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Abby Brothers is a star. Thanks Vision Los Angeles for the pics.

Vision Los Angeles | Blog | Open Calls

Vitals

Height: 5′ 10″ | Bust: 34 | Waist: 24″ | Hips: 34″ | Dress Size: 2 | Shoe Size: 8

For more information, check out the Vision Los Angeles website.

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Nixon 51-30 vs. Kyboe BS-005 vs. Diesel DZ7193

 
See also the Nixie Watch! Whuh?

Nixie Watch

Original story at Indie Fashion Daily

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Sasha Devic

Hailing from Sarajevo, a combination of creative thinking and grueling nonstop work has resulted in an amazing portfolio that includes recently launched Cannes Fashion Week, the official party of New York Fashion Week, London Fashion Week, Milan Fashion Week, the US Open and much more.

Did we mention he was manager of Playboy Mansion Europe and is going to school throughout all this? Yep, that too.

MN: In some of your recent interviews, including on Joonbug, you mention a lot of what goes into being a successful producer in the entertainment world: nonstop work, a genuine caring for people and values like enthusiasm, focus and responsibility.

Your success speaks for itself, having entertained celebs like Rihanna, P.Diddy, Ciara, Kim Kardashian, etc. The more I go through life the more I feel like a spirit of service to others is the key to success in everything. What’s your philosophy to success in a nutshell, and how did it come about?

SASHA: Hard work and love for what you are doing! You need to give everything that you have. I am very happy and excited that I can create events and parties that are entertaining people around the world.

You have to be very innovative and creative to deliver something special that will make people happy. You want them to leave the venue with the comment: “That’s was great and fun night!” and make them come back for the next one.

I am very, very passionate about what I do every day and have lot of enthusiasm.

I’ve heard people in the neighborhood going to work and I’m going to bed with smile on my face, excited to have created  a new event idea.

In next few days, the one year anniversary of 7D | Seven Dimensions is coming up and I really feel very happy, proud and blessed for creating successful brand along with my business partner and friend Emidio Sacramento. Parties are not all that we do; we’re growing and focusing also on producing and organizing corporate and special events for brands and businesses in many different fields/industries.

I have to add that I would like to say special thanks to Missouri Valley College that has an understanding for my business and busy schedule. They have great educational program and I’m happy that I am part of it.

MN: It’s interesting how the universe seems to constantly throw tests at us. It’s almost as though we’re constantly given a series of choices, either to grow and change or stay where we are. For example, before becoming a producer you were a professional basketball player, but an injury forced you to change course.

It was after your injury you met your first mentor, Zark Fatah. How did that come about? From his website he seems like a man with vision and style. Tell me more about how he’s influenced you, and about your partnership.

SASHA: There are so many people to thank for this wonderful life, besides my parents, of course. And there are three names that changed my life and helped. Two are involved in basketball: Fergal Kelly and Richard Avery.

I had no idea about entertainment and hospitality, but somehow I saw a very unique concept of venue called ATELIER in Toronto. I picked my phone and called. I was on the phone with Zark Fatah asking him probably thousands of questions. After that day, I was more and more interested in everything that has to do with venues, events / parties, promotions and the whole entertainment business.

Very soon, Zark introduced me to his partner Ralf Madi and group of promoters that were working at their venues. Day by day, I was more obsessed by their work and I had tremendous will and passion to learn.

Zark is great influence! He is one of the key players in nightlife industry and most important, really great person.

I have to share finally meeting Zark in person: I was supposed to do one event in Toronto, his hometown, during Fashion Week. It was great experience to spend some time with him. He was an amazing host! Night started when we first went to one of his restaurants/lounges for quick drink, then we went to his another restaurant, Blowfish, for dinner.

Blowfish is beautiful place with two locations in Toronto. After that we headed to meet some people at Thompson Hotel and finally to party at his newest club MAISON, probably the best club in Canada! When we were walking to Blowfish, I made a joke and said : “ Zark, have you watched the movie Limitless? Trust me, you are beyond Limitless, haha.”

MN: You know it’s funny, before becoming involved in the world of fashion I was primarily a musician, and I was very involved with charity and aid work. I liked the motto I saw of Richard Nilsson’s, “You deserve it.” It would be remiss to disregard the obvious: that you come from a place that’s seen an incredible amount of hardship.

Although Sarajevo has rebounded as the leading business and cultural centre of Bosnia and Herzegovina, obviously no one can forget the terrible wars that ended in the mid-’90s. You would have been around 10 when the war ended, so of course you remember some of the climate of the time.

I guess what I’m trying to say is that I think another key to success is gratitude. No matter where we are or what we’re doing in life, it’s so important to be grateful for everything positive in our lives. And somehow that’s what enables us to move forward. And everyone deserves happiness. So it’s also exciting and encouraging to see how people like you or Richard Nilsson become dedicated to giving back, with events like The Global Party, for example.

Tell me what you think about gratitude, charity, and / or a bit more about your friendship with Richard Nilsson.

SASHA: Of course there has to be gratitude. I am very thankful for every positive thing in this life and we have to help others.

I am also planning to do charity events with some of my friends from the world of tennis. As you know, Novak Djokovic is currently World No. 1, and we go out to events and parties when we’re in the same cities. Another tennis player I really consider as a great person and friend is World No.9 Janko Tipsarevic! Other names include Nenad Zimonjic and Viktor Troicki.

MN: After being event director for World Fashion Channel for 3 years, just few weeks ago you were appointed as Head of Events for FASHION ONE, a leading global TV network in Fashion and Lifestyle. You’re also working on licensing Cannes Fashion Week (I definitely plan on covering that now) and a tour of all the major Fashion Weeks. Tell me more about your plans for fashion event coverage and promotion.

SASHA: I am very, very happy to be part of FASHION ONE. Our team is very dynamic and young.

I’m sure that I’ll learn a lot with them and that we’re all enjoying our time at FASHION ONE.

I am creating a very unique and special concept with FASHION ONE that none of the TV networks in the world has done before: the concept will involve all major Fashion Weeks in the world (Paris, London Milan, New York) where we will have exclusive Fashion One parties and events, behind-the-scene happenings, celebrities  and coverage of the hottest events in all those cities during Fashion Weeks.

For example, the Vivienne Westwood after party, L’Oreal party and an official FASHION ONE party at each Fashion Week, which we’ll will broadcast on TV around the world. There are many other exciting projects that we are planning to do in 2012.[/quote]

Richard has amazing ideas to rock the show this year and surprise everyone! At the moment, we are renovating beautiful Villa Oxygene and beside Cannes Fashion Week, we are thinking about opening SUPERIEUR LOUNGE which will enable us to do other events and parties during the Cannes Film Festival. FASHION ONE is the official media sponsor for Cannes Fashion Week and we will have a presence at some major events during Cannes Film Festival.

MN: Happy birthday. I know you just turned 25 and celebrated in Miami, at Club Wall and LIV. At this milestone in your life, what do you see in your future, personally and professionally? What are your goals?

SD:  Thank you! It was unforgettable! This is the third year in a row that I’m celebrating my birthday in Miami.

They have some of the best and most beautiful crews in the world! This year at my birthday party I had singer Craig David, soccer legend Christian Vieri, Miss Bolivia, Miss Universe Olivia, many friends and models. I have to mention my good friend Patrcik Pizzorni and Albertoo Beeck, two of them from Triarchy; they played an amazing DJ set for my birthday at club WALL in Miami. I always have the best time in Miami, great memories.

We are building something special and we will have a great year! All my plans and goals are attached to FASHION ONE.

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