Chef Needs Help! in Coping with Celiac Disease Posted January 12, 2012 · Report to Admin From what I understand from someone who runs a very successful restaurant, they have 2 separate areas. Since most food is naturally gluten free and they don't want to contaminate it, rather than marking a space for the gluten free food, they actually mark the space for the gluten containing foods. Essentially, a particular area of the kitchen is for food foods containing gluten so that the entire kitchen isn't compromised. They have a smaller room they use for this while the rest of the kitchen is considered gluten free. Whenever they need to make pizza dough, they just ensure the door is shut through the process and clean everything throughly. Same with any ingredient that contains gluten, always prep it in the smaller room. This is a very great idea - one to really consider. Thank you! I am going to her kitchen at the sorority house Tuesday to help her.