Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Want To Become A Gluten Free/veg Chef!

givenupgluten

Recommended Posts

givenupgluten Explorer
givenupgluten
Posted

I LOVe to cook...and have grown more fond of cooking since becoming vegetarian...and especially since finding out that I need to be gluten free. I've learned so much and found a new zest for being in the kitchen and trying new things. I would love to go to culinary school, but haven't found one that would allow me to go through training without using meat/eating meat and without cooking/tasting dishes that contain flour...understandably I suppose. So what's a girl to do? I know I can take public classes that specialize in gluten free cooking and/or veg cooking....Is this really the only option that makes sense? How does someone like me (us) get specialized training.....If anyone has any ideas, I'm interested! Thank you!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Sweetfudge Community Regular
Sweetfudge
Posted

i also would be interested in this :) the gluten free part, anyway!

mushroom Proficient
mushroom
Posted

I watch a lot of cooking shows on the Food Channel and have wondered myself how a celiac could become a chef. I doubt that there is any such thing as a gluten-free cooking school. Maybe in the future.

Watch the cooking shows, practice their techniques, take whatever classes you can find. Most of the good chefs have a natural instinct for food and flavor combinations and what works with what. You have posted some great recipes here on the forum, as I recall; go for it, and see where it leads you.

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

a little side not: a personal chef used to come to our Celiac dinner groups meetings becuase she was learning how to cate gluten-free clients. So, there is a need sometimes in the personal chef are for a gluten-free chef. I would assume the same for vegetarian/vegan. Good luck!

givenupgluten Explorer
givenupgluten
Posted
  • Author
I LOVe to cook...and have grown more fond of cooking since becoming vegetarian...and especially since finding out that I need to be gluten free. I've learned so much and found a new zest for being in the kitchen and trying new things. I would love to go to culinary school, but haven't found one that would allow me to go through training without using meat/eating meat and without cooking/tasting dishes that contain flour...understandably I suppose. So what's a girl to do? I know I can take public classes that specialize in gluten free cooking and/or veg cooking....Is this really the only option that makes sense? How does someone like me (us) get specialized training.....If anyone has any ideas, I'm interested! Thank you!

I actually answered my own question after researching a bit....There is a culinary school here in NYC called 'The Natural Gourmet" cooking school...they focus mostly on vegetarian cuisine...and I emailed them and asked how this whole 'gluten free veg' cooking thing would work out (haha)...They said that they have had celiacs come through the school and that they did great. While it is NOT a completely gluten free environment (there may be some working with regular flour, cross contamination issues,etc they could not account for)..I would not have to consume any flour products,etc to get the benefit of the school. Some of their celiac grads had successfully fulfilled the program requirements and gone on to be personal chefs, etc. So there is hope for those of us wanting to be chefs! Note: I am not one of the many people on this board who get glutened just from being around flour or working with it, but I know there are those who have mentioned that on this board. In this case, this school would probably not be a good environment for those persons, b/c there would be flour in the vicinity and you may have to work with it to some degree. Just wanted to make that clear :)

kenlove Rising Star
kenlove
Posted

HI,

Although I trained as a chef in Japan before i was diagnosed, I still teach at the culinary schools here in Kona which are part of the University of Hawaii system. If they have a bread class, I cant go into the kitchen for 2 days after it. We did have a student who was diagnosed with celiac and the administration was very understanding and altered some of the requirements for her.

I think this would be a great field and if I was 30 years younger would consider doing what you want to do. Being a chef who specializes in food allergies as well as celiac has to be a rewarding career. In a magazine called Vibrance (formerly Living Nutrition) there were some ads for schools although they were health food oriented and not specifically celiac. Like you, if I breath flour I have a host of problems so I"m not sure how these places are. We're a long way from NYC but if your interested, I can get them to send you some info.

Ken

I actually answered my own question after researching a bit....There is a culinary school here in NYC called 'The Natural Gourmet" cooking school...they focus mostly on vegetarian cuisine...and I emailed them and asked how this whole 'gluten free veg' cooking thing would work out (haha)...They said that they have had celiacs come through the school and that they did great. While it is NOT a completely gluten free environment (there may be some working with regular flour, cross contamination issues,etc they could not account for)..I would not have to consume any flour products,etc to get the benefit of the school. Some of their celiac grads had successfully fulfilled the program requirements and gone on to be personal chefs, etc. So there is hope for those of us wanting to be chefs! Note: I am not one of the many people on this board who get glutened just from being around flour or working with it, but I know there are those who have mentioned that on this board. In this case, this school would probably not be a good environment for those persons, b/c there would be flour in the vicinity and you may have to work with it to some degree. Just wanted to make that clear :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,144
    • Most Online (within 30 mins)
      7,748
    Jenny0384
    Newest Member
    Jenny0384
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan out in the long run. I'm not sure it's any one thing but may, instead, be a combination of things that coalesce at certain times. It's very frustrating. The medication (sumatriptan or "Imatrix") is effective and is the only thing that will quell the pain. NSAIDs, Tylenol, even hydrocodone doesn't touch it. But they only give you 9 does of sumatriptan a month. And it doesn't help that medical science doesn't really know what causes migraines. They know some things about it but the root cause is still a mystery.
    • Scott Adams
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.