We are honored to have Taylor volunteer as the pastry chef for Tasting the Ark of Taste on April 12. She will be baking with heirloom grains that are on the Ark of Taste. Read her “bio” and you will see why we are excited! https://www.eventbrite.com/e/taste-the-ark-of-taste-tickets-10133067277?ref=ebtnebtckt
Chef Taylor Wright has loved baking since “baking” meant mixing flour and water with green food coloring and then baking it into a hard brick. Luckily for everybody, she has expanded her repertoire a bit. Taylor comes from a farmers-market loving, food-obsessed family and it wasn’t until college that Taylor noticed that not everybody collected vintage cookbooks and thought out-of-season tomatoes weren’t worth eating. Attending Kenyon College, Taylor had the opportunity to delve into spiral-bound ladies club cookbooks and chart the changing tastes and food trends of America in the early 1900s. This led to a thesis study on American Food Pathways and an abiding love for pudding. Moving out of the sphere of intellectual food study, Taylor pursued her culinary passions at small restaurants around the country and then trained at the Culinary Institute of America in Hyde Park, New York. After culinary school she worked her way up in New York City before deciding she wanted to travel and try some other countries’ food traditions. She spent a year training and working in Barcelona under Jordi Butrón, a leader in avent garde pastry. This interesting amalgamation of learning landed Taylor the job of opening pastry chef at the Fishhouse, a highly regarded restaurant on the Gold Coast of Australia. Taylor is now back in Orange County and is very excited about the imminent opening of new project with her sister, where she will be getting back to the American pastry traditions that she loves, but don’t be surprised if it’s not exactly how your grandma made it.