Good Qs with Nyesha Arrington, Michelin-Star Chef

Chef Nyesha Arrington is all about infusing soul, sustainability and passion into her dishes. Having grown up in in a vibrant Afro-Korean household in Southern California and making a name for herself in Michelin-starred kitchens, the current MasterChef US judge is well-known for her enthusiasm for incorporating sustainable cooking practises into her cooking.

Nyesha is a firm believer in using farm fresh, locally sourced and responsibly sourced ingredients, and she brings this philosophy to every kitchen where she works. Her cooking style combines traditional home cooking with haute cuisine, resulting in refreshing dishes with distinct flavours.

We sat down with Nyesha to find out about the future of sustainable cooking.  

Your culinary work looks fantastic, could you tell us a bit more about it?

Definitely, I have been in the Culinary industry for quite some time. My style has progressed from French fine dining to more of a global flare with a lean more towards plant based. I always cook my food with a lot of soul and vibrancy.

Food matters, what you put in your body matters, so I really take that into account when I am preparing food for myself and others.

How does the USA’s culinary scene compare to Europe, Asia and other parts of the world you have worked in?

You know the USA is a big melting pot of different cultures and cuisines, I’ve seen an increased interest in plant based cuisine in the states, along with [an interest in] how it is procured.

I think Europe still holds on to its culinary traditions, which is great, its progressive in a way, but still classical.

And in Asia the markets are the best, my mind was blown when I was in Hong Kong. So much to look at and taste.

What influences your cooking and style?

I draw a lot of influence from my environment and my heritage. In regards to my style, I love vibrancy and blending the So Cal aesthetic with my Afro and Native, Korean heritage. My cooking is almost on the same par, I cook with lots of colour, love and layers of flavour so that my dishes are superior.

Where do you see the future of sustainable cooking?

I really think it's going to come from the famers and the Chefs - sustainable agriculture, alternative protein sources and a more consciousness of food waste and bi product.

What is your go-to healthy dish for a quick lunch?

For a quick lunch, I really like making smoothies or soups. Most of the time I am on the go so I try to think of quick nutritious options that I can create really quickly.

Also I’m a huge fan of nuts paired with half an avocado and “everything” seasoning, wrapped in roasted seaweed.

What are the small changes we can all make to reduce our impact on the planet?

Simply live by these simple points, “Reduce. Reuse, Recycle. Rihanna.” HA!

No but seriously, small tasks we as a society can do everyday is to invest in reusable materials, conserve water now more than ever, reduce our electricity intake, plant a tree/garden and educate ourselves on sustainability and what it looks like on a day to day basis.

How do you take care of yourself? What are your self-care tips?

I take care of myself by powering down from technology - reacquainting myself with the outside world, working out is a big one, spending time with my family and friends, and most importantly taking the time to rest.

Rest is very key to me and helps me create balance within my life.

What’s the most interesting thing you learned this week?

The most interesting thing I learned this week was about the amazing and incomparable Mrs. Virginia Ali of Ben’s Chili Bowl. She has had incredible figures enter her dining establishment like former President Barack Obama, Martin Luther King Jr. and renowned Chef Anthony Bourdain. Mrs. Ali is just an outstanding human and learning about her and getting to meet her touched my soul in a way that will stay with me forever.

What is on your must see or must read list right now?

My must read list includes “Why We Sleep” by Matthew D. Walker - a huge game changer, I definitely recommend this book to a lot of people who are interested in the subject of sleep and why it is important.

What Good News have you had/heard this week?

Actually great news that I have had, I was able to have a family gathering with my parents, sister and nephew and a few cousins.

To be able to share a meal with all of them and just be in their presence after all we have been through thus far, was exceptional.

Learn more about Nyesha Arrington’s work here.