Nyesha Arrington Is Breaking Barriers For Women of Color in Fine Dining

Nyesha Arrington is a chef, restauranteur, and TV personality. She currently stars as a judge on FOX’s “Next Level Chef” alongside Gordan Ramsay. Nyesha walks us through her delicious braised short ribs and sweet potato grits recipe, which combines her vibrant cultural background and celebrated French techniques. This one-of-a-kind dish is packed with flavor and adds a fun twist to some of your favorite ingredients. Our mouths still have not stopped watering!

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[Applause] my next guest has simultaneously appeared as a chef spent on Bravo’s top chef and the Food Network chef Hunter where she won the competition a veteran of Michelin star restaurant Chef Naisha Arrington is celebrated as a who’s who on the food scene known for her imagination and embrace of traditions learned from her Southern dad and her Korean mom and grandmother Naisha being touted as a Trailblazer reshaping how we look at food and fine cuisine and now she’s a mentor on Gordon Ramsay’s hit show next level Chef in his second season take a look I want the intensity hot in here let’s go let’s go oh me I smell some amazing Aromas coming off this station I feel the love you feel the ancestors it is so fascinating to me that the chicken oysters made it all the way down to the basement I am very excited about that what’s your vision make like a boy Yogi style which is like a stewed chicken yum it’s very flavor I threw in some paprika some garlic powder onion powder some cumin oregano yeah please welcome Chef Naisha Arrington to the Kansas oh my gosh I mean ma’am they put your show after the Super Bowl what a big deal 15 and a half million viewers oh my God cannot believe it I mean I mean taking people through some of your training and where you come from you and Gordon both work for the chef who had the record most Michelin stars in the world Joel roboshon so your training has come from like iconic status like iconic iconic he’s dubbed the chef of the century wow yeah the late and great Joel and so you trained by the chef of the century you become a Visionary chef of a lifetime incomparable to anybody I mean you it’s it’s phenomenal what you’ve accomplished as a black woman in fine dining I I I don’t even want to get emotional it’s hard it it’s it’s been quite the journey um and it is uh a true honor to be able to share that knowledge and the passion with the Next Generation I love it I love it and and speaking of generational your grandmother yes played a big part in everything that you are and you do look at you so cute my mom and my grandmother absolutely my grandfather uh born and raised in Los Angeles fought in the Korean War and met my grandmother brought her back to LA had my mom and her brothers like incredible it’s a beautiful Park yeah so you’re making for us braise short ribs and sweet potato grits y’all hear that in the back well my mouth is watering It’s a combination of your French kitchen professional background and the Asian and soul food you grew up with exactly okay absolutely all right so we’ve got our short ribs already going here correct so what we’ve done is just start to caramelize and Brown These short ribs uh so we can take these out of the pan they have nice color they’re beautiful and set them aside right color is Flavor right so we want to make sure pan is hot and getting nice sear on them so I’m going to take the short rib out now okay and so what I want to do is save all that beautiful fat inside and then we roast our beautiful aromatics right so today I’m using some scallions Ginger lemongrass oh my gosh right because it’s about all the things I love right everything I love so it’s all about that layering process exactly one of the most important steps about braising is caramelizing the tomato paste this is a step not to be missed right this is going to really add some beautiful depth of food how do we do that just by Browning literally exactly so after the vegetable will start to caramelize you go in and you add your tomato paste and you want to let that cook take a minute and let that cook and how you’ll know it’s done is the oil will start to turn a little bit orangey oh that’s a great tip okay perfect so the next layer of flavor is a little bit of what is called gochujang right so this is popular in Asian I love it I have it all the time in different recipes amazing so it’s like that kind of fermented chili paste not too spicy a little sweet but it adds a nice sort of glutinous texture to the sauce and so you allow that to sort of caramelize down and you can sort of smell those aromatics coming off already right and again layering those flavors right so as that starts to caramelize now we want to go in with the sort of third installment of flavor and and get all those beautiful brown bits up that we have achieved by Browning the meat right so as that cooks out now we’re adding red wine this is [Laughter] [Applause] we have some amazing off-duty Delta flight attendance with us love it shouting out the red wine they are off duty thank you very much thank you Delta so that’s going to come up to a little simmer and then I add the beef stock right and this is now where the magic is starting to happen right okay absolutely so a little bit of sesame seed oil right a little bit of fish sauce and to round out our sort of flavor Journey um I like to use and be sustainable and intentional with caring for our products that mother nature so kindly gives to us right it’s a bit of orange zest which is that beautiful sort of essential oils around the orange right and then also the inside by juicing it so both of those go in oh that’s beautiful right and then I actually just use a little bit of Asian pear that has some natural pectin you know this is my son’s favorite fruit now really he loved they’re so juicy so I know what they would be adding to this recipe exactly they are so juicy they’re crisp they’re crisp this is beautiful oh so beautiful so that actually helps thicken the sauce as well as oh really exactly yep and so as that cooks now we’re going to add the short ribacki and I have that part here okay beautiful amazing team trying to make me look good I’m like all done for me right here all right so we bring it to a boil and then we simmer very important three and a half hour oh bringing it to a boil very important and the reason is because we don’t want the meat to sit in this sort of simmery liquid we want to give it a kick start by bringing up the entire temperature of the pot then turning it down and allowing it to slow cook welcome the short ribs have been simmering here that’s done that’s done so as that’s cooking you know you do your day run your errands do what you got to do that’s in the oven or on the stove what we’re going to serve this with and how I came about this dish is I’ve never heard of this until you you literally created something new literally I love it so what I did is um you know sweet potatoes are so good for you rich in vitamin A rich in vitamin C so you literally just scoop the sweet potato out which adds natural creaminess to it without adding a ton of butter we’re going to add a little bit of butter but it kind of gets us there with with adding nutrients right I think that’s very important for culture to understand how we can also eat food as fuel right so we scoop out a little bit of the sweet potato and then we’re going to mix This Together gorgeous color and a good amount of butter goes into you can’t have grits without butter you were trained by one of the best French chefs ever to exist I believe you use butter ma’am uh yeah I’m not even ashamed I do I love me somebody me too life’s meant to be enjoyable life is meant to have butter on it I agree and so we have our beautiful grits here yes and once again I’m looking at you because I don’t know what I’m doing and I love watching you work it’s like it’s a painting it oh my gosh you’re speaking my language no it is a painting it is 100 and I’d like to just make a little well right in the middle to get capture all of that beautiful sauce right so I make a little well yeah little and then I just finished this with a little bit of sliced scallions oh wow right and just a touch of sesame seeds every time I try to reach them look at that can you look at that wow the aroma the aroma the color oh difference so far everything I’ve tasted in this show I’ve told you it’s the most amazing thing I told my father when I got into TV I would never be one of those hosts that pretend something is good when it is not this is better than good it is fantastic it is great it is delicious is amazing [Applause] that would be my third bite I’m here for it and I’m here for the fourth you are amazing my pleasure congratulations thank you I love it Chef Naisha Arrington is the real deal and if you’re hungry for more now you should catch her on Next Level Chef airing Thursdays on Fox check your local listings one of the things I love about the show is you always experience something different I’ve never had red grits in my life that’s what I’m grocery shopping for later today