Breathwork, Healing & the Art of Coming Home to Yourself.
Written by Freedom Mercado
When I sat down with breathwork instructors Lawrence and Calvin, it was immediately clear that their work goes far beyond technique. There’s a grounded presence in the way they speak—a calmness that feels earned. I opened our conversation by asking what first inspired them to begin practicing breathwork and meditation.
Lawrence told me his journey began during a period of nonstop hustle, bouncing from contract to contract and climbing the corporate ladder until his nervous system was stretched thin. “I didn’t know it then, but my nervous system was fried,” he said, describing the constant pressure to secure the next project. Everything shifted when Calvin reached out, sensing something off, and introduced him to breathwork. “Once he introduced it to me, the rest was history.”
Calvin’s path, on the other hand, was shaped by his upbringing. Raised by Vietnamese refugee parents who survived being rescued at sea, he grew grew up in an environment defined by survival, scarcity, and relentless work. “I thought that was just the way life was supposed to be,” he said.
But the stress eventually manifested physically—tension, dis-ease, and a dysregulated nervous system—until a yoga class cracked something open and led him toward deeper healing.
Curious about how they translate their experiences into teaching, I asked how they would describe their styles to someone completely new. Lawrence explained that their approach is intentionally introductory, grounded in humility and lived experience rather than guru-like authority. “We’re all students of this work,” he said. “We teach what we’ve learned from our own journey.” Calvin described his style as gentle, grounded, and approachable—designed to help people feel safe rather than overwhelmed. “It’s not about forcing an experience,” he said. “It’s about creating space for people to reconnect with what’s already within them.”
We moved into the misconceptions people often have about meditation and breathwork. Lawrence pointed out that many assume the practices are mystical or unscientific, unaware of the extensive research from institutions like Yale, Stanford, and the National Institutes of Health. “Breathing is our control panel for the nervous system,” he said. “Most people don’t realize there’s a correct way to breathe.” That opened the door to a deeper discussion about the techniques they teach—diaphragmatic breathing, box breathing, 4-7-8, pursed-lip breathing, alternate nostril breathing, resonance breathing, lion’s breath, coherence breathing, and the three-part breath—each chosen for its unique ability to calm the mind, balance energy, or improve oxygen efficiency.
When I asked how they tailor sessions for people with different needs or limitations, they emphasized that there is no one-size-fits-all approach. Every session is shaped around the individual’s goals, whether that’s grounding, emotional regulation, stress relief, or simply learning how to breathe with awareness. The first change clients usually notice, they told me, is presence. “The mind is calm. The body is calm. The breath is calm.” It’s a shift that often happens quickly, and it’s one of the reasons people return.
Lawrence shared how he integrates breathwork into his own life, describing his morning practice as non-negotiable. “It brings me into a parasympathetic state,” he said. “I’m no longer reactive. I’m intentional.” We talked about the challenges beginners face—self-doubt, impatience, and the fear of “doing it wrong”—and they explained that their role is to support, not convince. “We’re here for the people who are ready,” they said. Their sessions often incorporate additional modalities—mindfulness, tai chi, qi gong, sound baths, reiki, and even art therapy—to deepen the experience and offer multiple pathways into healing.
As our conversation wound down, I asked what they hope clients take away from working with them long-term. Lawrence answered with a clarity that felt like the heart of their mission: “I hope they grow into a more centered, present version of themselves—someone who can regulate their emotions, remain calm amid distractions, and become the master of their own inner world.” Sitting with them, it was easy to understand why their work resonates. In a world that moves fast and demands more, Lawrence and Calvin offer something rare: an invitation to slow down, breathe, and return to yourself.
An Atlas of Taste
Attending the International Pizza Expo 2026 in Las Vegas from March 24–26 is an essential pilgrimage for any chef looking to master the art and business of the perfect slice. This year’s 42nd edition is more than just a trade show; it is a high-energy masterclass where you can witness the legendary International Pizza Challenge and the World Pizza Games, offering a front-row seat to the most innovative techniques in dough tossing and artisanal baking.
A Class Act
I can't believe someone from my past sent me a photo! While I was in Chicago, I was so Nervous Working with Chef Abebe. To have stood beside some of the most gifted chefs from across the globe—each one a master, a storyteller, a flame-bearer of tradition and innovation. I didn’t just learn recipes. I learned reverence. Technique. Patience. The sacred rhythm of the kitchen.
From the spice markets of Marrakesh to the quiet precision of Tokyo, from the soul-rich kitchens of the South to the avant-garde labs of Europe—I’ve been blessed to witness brilliance. To be mentored, challenged, and inspired by those who see food not just as sustenance, but as art, memory, and ritual.
Every dish I create carries their fingerprints. Every marinade whispers their wisdom. I am not self-made—I am mosaic-made. And I carry their teachings with pride, humility, and fire.
To all the chefs who poured into me: thank you. You didn’t just teach me how to cook. You taught me how to serve, how to honor, how to transform. Time Out Market Chicago Specialty Food Association Pizza Expo Las Vegas
Services
Mercado Served with a Twist
Mushrooms with a Little Attitudes
I was inspired by Ukrainian Group to cook style Ukrainian Braised Pork with Creamy Mashed Potatoes with a twist of my flavor gray rum
Saucy and Shrimp Dip
Prawn and Scallop Bisque in, topped with crispy prawn chips and a dash of black pepper,
The Lasagna Salmon
I have to must admit this dish was challenging, I wanted the seven layers of lasagna to be grilled and cooked. The best part of the dish is the fresh Salmon. (Yes in the lasagna is a tasty Salmon.) The mushrooms and extra tomatoes add a serious sensation of flavor!! the tomatoes are from my Graden.
Chef Freedom Mercado
Swiss Sauce Chicken Wings (also known as Dark Soy Sauce Chicken Wings) #chocolatewings #wings #chef #cheflife #chefs
I didn’t just learn to grill snapper—I listened to it.
To the way yellowtail flesh responds to flame, to the whisper of citrus and sea salt, to the rhythm of the grill’s breath. I stood in the heat, not just to cook, but to transform. To honor the fish, the fire, and the hands that brought both to life.
Each scale shimmered like a promise. Each marinade—pineapple, mango, garlic, thyme—was a prayer. I learned to wait, to watch, to trust the sizzle. To know when the skin crisps just enough, when the flesh flakes like a secret being told.
This wasn’t just a recipe. It was a rite. And I stayed focused. Focused through the smoke and the setbacks. Through the early mornings of prep and the late nights of plating. Through the doubts that crept in like steam, and the dreams that roared louder than any flame. Because I’m not just cooking fish. I’m becoming Chef Possible. The one who turns ingredients into stories. Who grills with grace and garnishes with grit. Who sees the kitchen not as a battlefield, but as a sanctuary. A place where memory meets mastery. And every snapper I grill is a step closer. whole yellowtail snapper, cleaned and scaled. I learned so much from Pier Market Seafood Restaurant. That was a moment ago lol! also, much love to Specialty Food Association Pizza Expo Fontainebleau Las Vegas . My Recipe For Pineapple grilled Yellowtail Snapper
1 cup fresh pineapple, finely chopped
2 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp honey (wildflower preferred)
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 tsp smoked paprika
Salt and pepper to taste
Optional: sliced jalapeño or Scotch bonnet for heat
Pineapple Glaze:
½ cup pineapple juice
1 tbsp brown sugar
1 tbsp soy sauce
1 tsp grated ginger
Simmer until slightly thickened
Instructions:
Score the Snapper: Make shallow diagonal cuts on both sides to help absorb flavor.
Marinate: Combine pineapple, lime juice, olive oil, honey, garlic, thyme, paprika, salt, and pepper. Rub generously over fish, including inside the cavity. Let marinate for 30–60 minutes.
Preheat Grill: Medium-high heat. Oil grates to prevent sticking.
Grill Fish: Place snapper directly on grill or use a fish basket. Grill 5–7 minutes per side, until skin is crisp and flesh flakes easily.
Brush with Glaze: During final minutes, brush pineapple glaze over fish for caramelized finish.
Serve: Garnish with grilled pineapple rings, fresh herbs, and a drizzle of remaining glaze.