Q&A: CRAZIES Nominee "Best Chef of the Year" Michone Danae Arrington - The Art of Yum

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. We are excited to showcase the nominees for BEST CHEF OF THE YEAR in our new series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Michone Danae Arrington of The Art of Yum in Waterbury & Southington, CT (@theartofyum).

1. When did you decide you wanted to be a ‘Chef’ and was there a particular moment or event that led to it?

I know the typical answer is “ I always loved the kitchen or I was born to be a chef ” Well, for me that wasn't the case. I'm a creative entrepreneur, I've had so many career paths in the arts. Be it music, dance, art, design, you name it. That being said  I did always love cooking, I love interacting with people and I'm a giver. I love making other people happy.  So it's fitting I finally found my ART form in culinary arts. 

I realized I wanted to be more than just a  cook but a  chef when I offered to cater for a friend one evening. Creating a menu with an “around the world” theme, making sketches of how I wanted to plate, cutting corners creatively, all while sticking to a super super tight budget. Man!!! It was invigorating! Then to top it off with the pressure of having the event in the palm of your hands. If the food is bad the event goes south but, if the food hits, you are on top of the world! Well THANKFULLY my sketches came to life, the corners I had to cut went well and my menu pleased all the guests. Even though I made -$36.59, that high of instantly satisfying a whole crowd of people, I WAS HOOKED. Hey, maybe that cookie cutter line applies. I guess I was born to do this! 

2. If you couldn’t be a chef, what would you be passionate enough about to make a career out of instead?

It takes a special kind of idiot to love the restaurant business, let alone be a chef lol but I'm that special kind of idiot! Why would I do anything else?!!! Joking, I would most likely own a graphic design firm, focusing on digital media/ marketing and/or run a program teaching young artist creative business development. 

3. Has Covid made you a better/worse chef? What have you done to balance your work/personal life throughout the pandemic?

Covid oooh, Covid!  I'm truly saddened by the amount of businesses, jobs and especially lives lost during this pandemic. Personally, Covid has made not only myself, but our team stronger. Being not only a chef but a founder / owner as well, Yes it was difficult! With a dash of positive attitude, Covid allotted time to most importantly care for others in need, with my project “project breakroom” feeding front line workers and low income families. I was able to focus more on my craft and fine tune my creative direction. We were able to get organized and see where our business needed the most attention. As a team we cared more about the person / employee and not just the bottom line. It was a pop quiz of will and I think we as a team passed the said test.  

 As a husband to my best friend and a father to 4 lovely girls ages 6-13. Balance is key! The pandemic threw a lot at us at once. On the flip side, it also gave us time. Time to get closer and share talents and interests. As things started opening back up, I give all credit to my wife Nadia who kept that balance going! Little things like giving kids simple kitchen tasks and allotting time for fun makes all the hard work cheflife brings worth it!! Back to the team aspect, our team is strong and we all realize our family time makes us stronger.

 4. How do you think people seeing you on the list, or winning, will affect your business?

It’s an honor either way! Just being named with these chefs is unreal!! This nomination is not just about myself, it's about the amazing team surrounding me!  I know this nomination will bring many new curious faces in the door as well as higher expectations for my team and I.  It will shed a brighter light on The Art of Yum as a whole and automatically put us on the stacked list of great eats in this state filled with culinary greatness! 

 Without this nomination I wouldn't be introduced to the Ct bites family so all who are reading this, come down. See if I'm worthy of your vote. Don't forget to say what's up while you're at it!!

5. What is your favorite restaurant in CT (can’t be you own) and why?

The Art of Yum oh! Sorry I mean….. I have soooo many favorites but  EL Sombreros! Southington  goes a bit deeper for me. The late owner Eddie motivated me to take the leap and start my own restaurant. The way he treated his guests and the love he received back from his customers. I would just watch and take mental notes. If I had a question about the restaurant business without hesitation I would receive an honest answer. Even his team leader Gabby who is by far the best bartender / waiter ever!! Is one to model any service employee. Yes give me all the tacos, spicy rice and the classic ”eddies revenge” anyday and i'm happy! 

6. What do you consider to be your signature dish?

American Fusion is what I call my style. I love to incorporate different types of  flavors from many cultures around the world. Respect the classics while coloring outside the status quo lines.  I'm an artist I can't help myself!

Signature dish: Brunch -  Sushiritto - Breakfast play on sushi Egg crusted in panko and herbs, stuffed with pork belly bits, my signature sauce michi sauce (honey, ancho chili) home fries, cheddar cheese, sauteed onions , peppers and avocado puree. Rolled and served sushi style dressed with chipotle cream and micro greens. Dinner - Michi caught Salmon - Ginger and  lime dusted pan seared salmon, michi smoked pork belly compote over a reuben potato croquette. Topped with smoked seaweed and soy foam. 

7. What is your favorite part of being a Chef in CT?

Connecticut comes with themes, you have all four seasons to create specialty dishes and menus.  Connecticut has phenomenal healthy competition with amazing chefs and restaurants who inspire you to be better! Connecticut has ESPN which technically helped put me on the map as a chef and I will forever be grateful.  Connecticut comes with a weird underdog persona. Not New York not Boston, Yeah we aren't, we are Connecticut, we also have culinary greatness. Connecticut has an amazing melting pot of cultures. Connecticut has an abundance of local farms with awesome produce.  Our favorites March farm and Hungry Reaper Farm.