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ConcernedCook

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by ConcernedCook

  1. ConcernedCook
    Deb, I figured your husband had more restrictions. Still, I don't think that would have changed my chef's reaction. It's just in the psychology of chefs to get fired up about food that isn't as good as they percieve it could be. Anyway, Bridget, I still haven't heard anything resulting from either your email or my chef, but we'll see if I hear...
  2. ConcernedCook
    Well folks, now I've gone and done it. I brought a print-out of this topic to the chef who started my whole curiosity with gluten-free food (along with the recipe packet which is a cause for great celebration, let me tell you) and he read the whole thing. He was pretty intrigued by the whole thing though, and, Deb, your whole caterer search got him a...
  3. ConcernedCook
    Sorry for vanishing for a bit. I've been putting in crazy hours the last few days. Our chef decided that he wanted to scrap our menu for a few days and create a menu from scratch every day... lots of fun, but also lots of work. It also means that I haven't tested the aluminum foil thing either. It sounds like that may not be as critical now, but I'd...
  4. ConcernedCook
    First off, I forgot to do the aluminum foil test last night. I promise that it will happen tonight. Anyway, I'm still typing the recipes that started this whole post (transcribing 50 poorly written and/or just plain bad recipes so that they make sense and work takes a while) and have been looking at what other people have given me as recipes and it makes...
  5. ConcernedCook
    Deb- It's good to hear that you had a good experience with that caterer. Typically, that kind of business is very careful when it comes to food allergy/illness issues and I'm sure that it helped to make it easy for them. In terms of the diner, well you win some you loose some (too bad you're loosing a good diner since they're hard to find). Honestly though...
  6. ConcernedCook
    Thanks for the info about cast iron. Actually, they are the pans that I usually re-use anyway. Also, FYI in many restaurants cast iron pans tend to get scrubbed and reseasoned every day since it keeps them more sanitary and our burners get hot enough to season a pan in about thirty seconds. Regardless, I will pass the word. Stainless steel and aluminum...
  7. ConcernedCook
    Well, I do my best about not re-using, but like I said sometimes convenience wins the argument. Still, in the case of allergy issues, celiac, etc I always use a clean pan. Also, I personally try to avoid using teflon ever. I recently heard a study where it is one of the top two contaminants in the human body with the other being nalgene (as in the bottles...
  8. ConcernedCook
    Wave - First off, you might be suprised by the number of chefs at even mediocre restaurants who would be willing to put something together that is gluten-free. Honestly, thier main problem would be a lack of ingredients that they could use. For example, many smaller, less expensive restaurants buy things like pre-breaded chicken fingers. Better places...
  9. ConcernedCook
    Judy, I can't speak for other schools, but New England Culinary does do some training when it comes to things like celiac. Still, it is by no means intensive. Mainly we are taught what various people can and cannot eat and some of the consequences of getting it wrong. Still, I would rate what I've learned as adequate to allow me to safely cook for a...
  10. ConcernedCook
    I'm glad you enjoyed my input. I also had a discussion with two of our chefs this evening after work about gluten-free cooking (one our pastry chef the other the chef in our fine dining restaurant) and restaurant etiquette. It was all sparked by a walk in 8-top (eight people at a table) in the fine dining restaurant which we all considered bad form. So...
  11. ConcernedCook
    The telling people thing is so important. I hate to admit it, but restaurants are fairly mercenary and everything is driven by the bottom line so even small numbers of loyal guests leaving is a serious concern. I also forgot to mention a little bit of philosophy that I recently had a chef share with me. Something that I've taken to heart and I've seen...
  12. ConcernedCook
    Hello everyone, I am a cook and a culinary student and recently started doing research on celiac disease for one of the classes that I am taking. In an attempt to procrastinate from typing a packet of gluten free recipes for the restaurant I work at I started reading this board and I'm a bit concerned about how difficult it is for people to eat gluten...
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