ContestantNyesha Arrington 28, Los Angeles, Chef at Wilshire Restaurant
wilshirerestaurant.com
Where are you from originally? Southern California. When did you first realize that you had an aptitude for cooking? I was in an interim period in my career looking for my next move, andTop Chefseemed like the perfect platform for my challenge and growth as a chef and person, and a chance to be seen on a national level. I am extremely competitive and relish the op- portunity to go outside my comfort zone. Where or how did you get your training? I have worked for several Michelin Star restaurants, which is a feat in itself. How do you describe your culinary style or approach? My cuisine is based seasonally, which means dishes change constantly determined by what I find from local farms. Why did you decide to join the cast ofTop Chef? Every experience adds a little more to my repertoire. The lesson learned about doing the show is about having the balls to put yourself out there and do your best. Competition shows seek out unique competitors, what do you think it was about you that brought you this far? Probably because I am focused, hardworking, dedicated… sometimes a little stub- born. What has been the toughest aspect of the process? The toughest part of the process was being away from my restaurant, my family and friends… and I missed the beach. What did you learn about yourself during the competition? Being part of Top Chefdrove home the cliché about life being a journey. Meeting other chefs and being part of the experience, was just that—a journey and it’s been a great one. It makes me realize how important it is as a chef to make the most out of every moment, and embrace the challenges that come one’s way.
Contestant Chris Crary 29 , Los Angeles, Chef at Whist Restaurant in the Viceroy Hotel
viceroyhotelsandresorts.com
Where are you from originally? I’m from a very small town, Bucyrus, Ohio, which I left shortly after graduating high school to attend Johnson and Wales University in Norfolk, Virginia. Since then I have moved to Key West, Florida, Providence, Rhode Island, San Diego and now Los Angeles. When did you first realize that you had an aptitude for cooking? I would have to say it was around my freshman year of high school. My family had a cabin in Canada that we used to frequent for family trips. I was exposed to cooking with freshly caught fish and local unprocessed ingredients. I then decided to take home economics in high school. From there I decided it was something that really interested me, so I got a job as a cook, at a local restaurant, then shortly after I ventured off to culinary school. Where or how did you get your training? I went to Johnson and Wales University in Norfolk, where I received my A.A.S. in Culinary Arts. From that point I wanted to learn more so I continued two more years of schooling to receive my B.S. During college I was also working full time at multiple restaurants trying to absorb as much as I could about the restaurant world. How do you describe your culinary style or approach? Dining out is all about having fun and enjoying amazing experiences with friends, fam- ily and food. So my style is playing with different textures of food, combining flavors that are out of the normal while still maintaining the integrity of the ingredients. Why did you decide to join the cast ofTop Chef? If you ask anyone who knows me, I love pushing myself and always trying to make myself better. It was more of a challenge that I made with myself, never thinking that I would/could actually make it into the competition. I have a mantra of “learn something new each and every day.” What better way is there to learn new things than compete against some of the top chefs in the country? Competition shows seek out unique competitors, what do you think it was about you that brought you this far? Ha-ha, this question is a set-up; I’d like to believe it is because I’m extremely competi- tive, driven, passionate, talented, hardworking and love having a good time. I also think my unique look for a chef, probably didn’t hurt any. What has been the toughest aspect of the process? The toughest thing for me is all the uncertainties. Also giving up control, most chefs are control freaks because we are so passionate about our art. We don’t like to be told what to do, when or how to do it. What did you learn about yourself during the competition? I can overcome many obstacles in many different situations and still come out laugh- ing with a smile on my face. Life is too short to sweat the small stuff.
NOVEMBER 2011 | RAGE monthly 55
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