S5E6 (46): Chef Nyesha Arrington on breaking barriers with thoughtful food
In this episode, Nyesha and Jeffrey discuss Nyesha’s career journey, what it’s like being on TV, how food can bring people together, and much more…
Watch this episode on YouTube: https://youtu.be/aLtTVfy1d7M
Recording date: 12/5/22
TedX talk: https://www.youtube.com/watch?v=nw4owe_WdBs
Plateworthy with Eater: https://youtube.com/playlist?list=PLUeEVLHfB5-Sr228v7G2sTyVfh8tsHePY
Chef Nyesha J. Arrington has been in love with the kitchen since cooking alongside her Grandmother at a young age. Born in Southern California, Arrington was introduced early to diverse foods such as bulgogi, octopus, and homemade kimchi during the first stages of life which these experiences infinitely shape Arrington’s palate development and her ideas about cooking and culture.
By integrating flavors and techniques from around the world, Arrington is able to create a global style that is both personal and unparalleled. A graduate of the Art Institute of California in Los Angeles, Arrington draws from a fine dining background and has worked with the legendary French chef Joel Robuchon and Melisse. The late Jonathan Gold placing both of her California restaurants in the “Best 101 of Los Angeles”.
Arrington is celebrated for her advocacy of using farm fresh, locally, and responsibly sourced ingredients and has been featured on the Los Angeles Times, Food & Wine, GQ, Cooking Channel, Essence Magazine, Life and Thyme, and Eater LA for her accomplishments in the culinary industry. Partnerships with Facebook, Tastemade, Nike, PBS continue to advocate for her culinary vision for the world. Additionally, Arrington has headlined Austin Food & Wine, Los Angeles Food Bowl, Disney California Adventure® New York Food & Wine Festival, and most recently was featured on the Cover of The Rachael Ray Everyday (March 2019) and Delta Airlines’ Sky Magazine (May 2018). Today, Arrington owns and operates a full-service Chef consulting & catering business. While traveling around the globe for speaking engagements and dinner collaborations.
Her greatest enthusiasm will always be diving into the creative process and cooking “Food that Hugs the Soul.”