Arrington
Photo: Lesley Balla
“I remember about mid-day, the back of my calves burning so bad and my hands cramping up. Basically, I had to brunoise an entire case of bell peppers, all perfectly, all peeled. It took me so long, and to be honest, I wanted to give up. There was one moment where I walked away from my station and I was like, ‘I don’t know if I can do this.’ I had to compose myself, walked back and was like-let’s do it.” — Wilshire chef Nyesha Arrington, on starting her career at Santa Monica’s The Jonathan Club. [Food GPS]
