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GFinChicago

New Diagnosed In Chicago

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Hello everyone,

My name is Danielle and I live in Chicago. I got diagnosed about two weeks ago with Celiac and I try to adjust my life since then. It has been a challenge, especially at work, since I work as a Pastry Cook at a high end downtown restaurant. It seems like my Co-Workers make fun of me but probably just because they have no idea what Celiac actually is. I am actually thinking about propossing a gluten-free Menu to our Chef de Cuisine since there are only a couple of restaurants in Chicago who offer an extra gluten-free Menu. One of our sister-restaurants in NY offers an extra menu and they sell a lot of it.

I already spend some time on this board before I got my offical diagnosis but now I will probably spend even more time here ;)

Greetings, Danielle

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Welcome Danielle. :D

It would be great if the chef would be willing to add some gluten free menu choices for people who need them. :)


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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Yeah, I am just not really sure how to propose the idea to him. Maybe I should come up with a whole sample menu, cook it up and ask him for his opinion.

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Here in Pittsburgh, someone is opening a gluten-free bakery! They haven't even opened yet, and, according to the newspaper, their phone is already ringing off the hook with people who want their gluten-free yummies!

Maybe you could open one in the Chicago area? I bet people would be lining up around the block!

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Danielle,

Just wanted to welcome you to the board----hope that you stick around and make yourself at home!

Best of luck as you deal with your new diagnosis and your job. I'm pulling for you!

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Maybe your Chicago friends could help you with your boss...............by actually doing what the former person says and encouraging your bakery to add gluten-free items. If he thought that it would bring in new customers that would make his business grow, how could he say no? I think the idea of presenting some items to him, also would be good. Nothing ventured...nothing gained. You might get a big fat raise, too. The idea of starting your own place was good too. Barbara

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Are you allowed to post the name of the restaurant here? All the Chicago residents can start phoning the restaurant and asking for gluten-free...

That would probably be the best way to make the Chef think about adding Gluten Free Items to the menu.

I just looked over our menu again and there are not a lot of choices if you live gluten-free. I know there is tons of flour in our soups and most of the appetizer are breaded. Sure, we still have the whole Sushi Menu which is gluten free but what if someone actually wants something else?

I just read that article on NY Times.com and I think I'll just print it out and "leave it" in the Chef's office ;)

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