“An empty belly is the best cook.”  ~Estonian Proverb

Two adages I run my business by:

Anything delicious can be made nutritious.

Cooking is a fusion of arts; the art of design (making the dish appear edible), the art of science (making sure the cake won’t have a rather large sink hole in the center), and the art of melody (the flavors blend).

It all started with a tray of frozen fish.

I hadn’t planned on becoming a chef, or even cooking again for that matter, I was just going through the motions: Preheat oven, fish in oven, set timer, wait… Just like any other night at the Wright household. Once the final step was completed, I entered the chiller for a bag of salad, rather, iceberg lettuce. In doing so I bumped into several plastic bags containing assorted vegetables.

Taking a knife I began my work, using tomato and pepper like a painter’s palate, coating the fish with not only color but flavor.

The fall of 2009 will be my first year attending the University of Missouri Columbia as an undergraduate in Food Sciences and Nutrition.