Sorry I had not seen your messages earlier. I'm a former chef and ACF Hawaii president who has had celiac for about 10 years. I work with and advise many of resort chefs in Hawaii where I'm located. At the beginning, there was a vey large learning curve which took some time. Ten years ago less than 1% of the guests had a dietary requirement. Currently each hotel on the KOna coast reports its at 12% of our guests require Gluten free, Vegetarian, Vegan Raw, lactose free diets. Each hotel has a dedicated gluten-free area and storage as well as stock are or dedicated metro cage. Every year or so at one of our ACF monthly lunches we have a educational lunch where I invite a number of other celiacs and the chefs can watch how we go through a buffet line both before and after others go through. This has helped them to mitigate cross contamination issues which is the biggest fear for many of us more sensitive celiacs.
Most of our Exec chefs at resorts here like the Fairmont and Four Seasons are most interested in substitute grains. Having trained in Japan 30+ years ago I usually recommend they work with buckwheat flour or "sobako". It can be used in so many ways...
Good luck with your project.
Hello Again All,
I want to thank everyone for replying and contributing insight into your food frustrations. I keep saying it's one thing to cook it, it's another thing to live it.
I have decided to challenge myself, for 30 days, of going completely gluten-free. Like a secret shopper, so to speak, for my industry. I want to experience what it's like on the other end-I want to live these frustrations. My hope is that following my "shopping", I can report back to the restaurants (as an insider) and offer them insight. When I'm not dining out, I'll be testing products at home (and at work) and attempting to make some of your long lost favorites.
I'll be reporting back with my findings. Keep the suggestions coming for food goodies missed or product favorites. (Especially gluten-free beer)