My Journey

As chef of a number of private clubs, I found that several club members had celiac disease. Therefore, they were unable to tolerate any gluten. By catering to their needs I gained their trust, and soon I was cooking for the monthly meetings of the local celiac association. I enjoyed the challenge of creating wonderful meals without gluten, but even more gratifying were the heartfelt expressions of thanks and relief that came from my patrons enjoying their worry-free dining experience.

Having developed a ‘gluten-free following’ throughout my career I have been sought out by gluten-intolerant patrons in the various establishments I have operated. As my career progressed, many of these patrons followed me, even
when I changed establishments. Obviously, these patrons appreciated my desire to cater to their needs, but they also helped fulfill a personal need in me as well.

My personal and professional drive is guided by never saying, “I can’t do that.”  In fact, I feel so strongly about this “can’t” is considered a ‘bad word’ in my home because it’s only value is in making excuses for not trying. Therefore, being told that something could not be prepared using only gluten-free ingredients has become a wonderful, welcome challenge in my career.

My interest in gluten-free cooking took on greater vigor when the need for a gluten-free diet became necessary for two members of my family.  Almost simultaneously, my sister was diagnosed with celiac disease and a trial of a gluten-free diet was suggested for my son.  If you tell a chef he can make a sick member of his family well by cooking, you can be assured you will find him in the kitchen stirring up a batch of tasty medicine.

To avoid the risk of any cross-contamination issues, I chose to make my kitchen completely gluten-free. I know this decision may not work for everyone, but it has been the best for my family. Happily, very shortly after adopting the gluten-free diet my son’s health significantly improved. The wonderful, unexpected side effect to my own health was that my chronic headaches disappeared.  Now, three of four members within my immediate family benefit from being gluten-free. Hopefully, you will benefit from my recipes as well.

As a chef, my philosophy has always been that food is more about enjoyment than it is about sustenance; and that taste, texture, nutrition and appearance are primary goals. I believe that good food is a basic human right. Special dietary needs should not be allowed to take the joy and fellowship out of eating.

In all cultures the act of gathering around to eat plays a huge role in the social fabric of the family and the society. My personal interest in ethnically diverse cuisines has given me many gluten-free alternatives. I have always had the utmost respect and admiration for the culinary expertise demonstrated by many cultures around the world. Many of these cultures use little or no gluten grains in their daily cooking and by doing so have created a gluten-free diet which I include ideas from within this book.