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Corkdarrr

High Five To Chef Bill ~

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I am an HRTM (Hospitality, Tourism, Restaurant Mgmt) major here in South Carolina. This summer I took a quantity food productions class that happened to be taught by a friend of mine, Chef Bill.

It was also approximately one week into said class that I discovered the whole gluten thing. <_<

He was great - he knew very little about it, as did I at the time. But he was eager to learn. I shared stuff I'd learned and he even worked wtih me separately on some things using corn starch instead of flour, for example. It's tough to be in a cooking class when you can't taste your final product!!

Anyways, he came into the bar last nite and he said, "Courtney, I had someone ask me to make them a gluten-free meal the other nite. Can you tell me if I did it right?"

Then he described what he prepared for them, making a fresh salad and oil and vinegar for the dressing. He expressed concern about corn because he wasn't sure if that was okay for celiacs, but I assured him corn and rice are both fine - *always* given thorough label-reading.

Then came my most clever analogy. I explained that one of the biggest problems eating out for celiacs is cross contamination. This is found in the salad area if a salad is not freshly made, and can be found on the grills, etc...So I explained it to him using terms HE understood - I said, "Bill, just like how you don't cut chicken on the counter and then use the same knife and workspace to prepare your veggies and bread, etc...you can't use the same stuff when gluten is around." This goes for utensils, bowls, plates, pans, everything.

I know it sounds extreme, but what a great analogy for a lifelong chef who also teaches food safety.

Haha..when you think of gluten, think of salmonella! :lol:

Just talking to people since this all started five months ago, I feel like I've not only been able to vent, but also to help educate. There's a ton of people in Columbia, SC that had never heard of gluten until I came around...and mabye they dont' care to hear quite so much about it, :P but at least it's out there now. Especially being in the hospitality industry, I'm excited to educate kitchen and wait staff, even if it's just a little mention of it from time to time.

So, kudos to Chef Bill! :)

Courtney


Courtney - 25

Columbia, SC

Gluten-free since July 8, 2006

Casein-free since October 16, 2006

Went six weeks, and fell back into a deliciously painful world of cheese.

Casein-free (again and for serious this time) December 11, 2006

Stupid cheese addiction....2/07

Dx Hypothyroid in 1993

Dx Gluten & Casein Sensitive through Enterolab 10/06

Dx Adrenal *Exhaustion* 2/07

Originally from WI, I am still in denial over my newfound casein intolerance. I fear I will not be allowed back into the state if I can no longer eat cheese and drink milk. This could pose some trouble over holidays when I wish to visit my family. It also poses a problem involving the severe rage I feel when I have to throw away somebody's unfinished cheese sticks. That is so wrong.

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Wow, Courtney.

That is so good to hear. The more people (especially in hospitals) that know of gluten and cc the better. :)


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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I know it sounds extreme, but what a great analogy for a lifelong chef who also teaches food safety.

Haha..when you think of gluten, think of salmonella! :lol:

Yeah, on bad days, I ask my non-gluten-free hubby who used to work pest control and who keeps leaving bread crumbs all over everything, how he'd feel if I left rat poison all over the ktichen... Aw, come on, that amount would only make you a little sick. It wouldn't kill you or anything.. Then he's careful for a few days.

Of course this is only when I'm cleaning the kitchen the third time that day just so that I can fix food and clean it again.....

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Then came my most clever analogy. I explained that one of the biggest problems eating out for celiacs is cross contamination. This is found in the salad area if a salad is not freshly made, and can be found on the grills, etc...So I explained it to him using terms HE understood - I said, "Bill, just like how you don't cut chicken on the counter and then use the same knife and workspace to prepare your veggies and bread, etc...you can't use the same stuff when gluten is around." This goes for utensils, bowls, plates, pans, everything.

I know it sounds extreme, but what a great analogy for a lifelong chef who also teaches food safety.

Haha..when you think of gluten, think of salmonella! :lol:

Courtney

Courtney- Tthat is SUCH a great analogy!!!!!!!!!!!!!!!!!!!!!! Kudos to you and Chef Bill! :D


***************************

Beverly

Gluten free since 2005

In the midst of winter, I found there was within me an invincible summer.

Albert Careb

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Courtney,

I used the exact same analogy when I was explaining CC to my sister. Right away, I could tell that she got it. :)

I want to add my kudos to you and Chef Bill!


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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