Chef Capi Peck is an avid supporter of sustainable foods.As an active member of the Arkansas Green Restaurant Alliance and owner of two restaurants Trio's and Capi's, Chef Peck is committed to serving local and U.S. foods. Learn how she creates global dishes and bold flavors utilizing ingredients that are good for the environment and always have her customers craving more. Try Chef Peck's recipe for Vegetable Paella.

• Little Rock native
• Founding member of Arkansas Green Restaurant Alliance (A.G.R.A.)
• Owner of Trio's & Capi's restaurants
• Enjoys yoga, swimming, biking and is an avid gardener

The food culture here in Arkansas is rich and diverse. Good old-fashioned Southern comfort food with contemporary twists and personal interpretations abound. Since we share borders with Louisiana, the Creole/Cajun influence is strong. Mexican cuisine is also a huge and growing part of our food culture because of our proximity to the country and because more Mexicans and Hispanics are moving into our area.

As a native Arkansan and part of a family with a long history in food service in your community, how has the food culture evolved?

Growing up in one of the beloved hotels of the South in the fifties and sixties, I was lucky to be exposed to fine dining and "gourmet" food at a young age. However, the food culture of my childhood and formative years was limited to traditional French cuisine and Southern comfort food. In the last decade, the evolution of Arkansas food culture now encompasses a truly global cuisine with new ingredients and cooking techniques unknown or unavailable to us in the past.

Arkansas is the number one rice producing state in the U.S. - how does using rice and other local agriculture affect your style of cooking?

I have always attempted to use locally sourced ingredients whenever possible. Rice is the agricultural backbone of Arkansas and provides a perfect background for my global, eclectic style of cooking.

Over the years I have developed many relationships with local farmers, so I take pride in using what they grow including heirloom tomatoes, melons, purple hull peas, locally grown corn and countless other items from our native soil. I believe by making this commitment to support local growers that an intimate connection is made between the farmer and the table.

You've described your food as "Good food, but also good for the soul, good for the body, and good for the planet." How do you accomplish these goals?

Our food is good for the soul because we are passionate and compassionate about cooking. This results in food filled with these qualities. If you love what you do and instill pride and respect for those who work with you, it translates into food prepared with love.

Our food is good for the body because we use minimally processed ingredients in both restaurants. And it's good for the planet as I try to source items that are organic, wild caught, antibiotic free and sustainable. We make everything fresh, from scratch and our customers notice this. We also always feature vegetarian options and gluten free items for our customers. And we honor the season when possible by featuring seasonal specialties.

What factors contributed to you becoming a founding member of the Arkansas Green Restaurant Alliance?

My partner, Brent Peterson, and I have long been activists in the green efforts in our community. Following the lead of Kathy Webb, a local restaurateur, friend and state representative, we formed A.G.R.A. to spread awareness about what local restaurants can do to lessen our carbon footprint.

We accomplished this by forming a cooperative to encourage suppliers to stock biodegradable take-out containers and "green" cleaning supplies. Members sign a pledge to ban Styrofoam, to buy efficient equipment, to recycle cooking oil for use in automobiles, to take part in an energy audit to determine how we can be more energy efficient, along with many other opportunities.

What advice can you offer to foodservice professionals that want to adopt "greener" business models?

Work with your local suppliers and encourage them to stock "green" disposables and cleaning agents. Form an association with other restaurants to explore all of the ways to lessen the impact our industry has on our environment. Publicize your "green" effort by displaying your logo in public places. We have simple Arkansas Green Restaurant Alliance stickers on our restaurant windows and vehicles. Partner with existing Eco groups in your community to spread awareness. Participate in Earth Day and Lights Out events.

What are the main differences in the menus featured at Trio's and Capi's? How do you incorporate rice into your dishes?

Trio's, in business for 23 years, features new American eclectic cuisine. Capi's, opened in November 2008, features global small plate cuisine. I frequently incorporate rice into dishes in both restaurants because it is a perfect backdrop for all sorts of global meals such as our Thai Style Shrimp Curry and Shrimp Etouffee at Trio's or Sea Scallops Stella at Capi's.

How does U.S. rice contribute to the global elements and bold flavors of your dishes?

Rice can be neutral allowing the center of the plate item to boldly announce its presence. Or rice can be a feature in and of itself like our Coconut rice that we currently pair with tuna sashimi, locally grown baby bok choy and pioppini mushrooms from the Pacific Northwest.

What is your advice for aspiring chefs?

Each day upon entering your restaurant, take time to greet each co-worker. Take a genuine interest in them and they will re-pay you with loyalty.

Be flexible. If your concept or a particular dish is not working, change it. Don't let your ego get in the way.

Take some time for yourself each day. Learn to combat stress whether through exercise, meditation, gardening, reading ... some sort of activity that calms and grounds you. And remember to smile and breath.