Chef Confidential, Part 2

Chef Confidential, Part 2

by | Jul 27, 2010 | Culinary Arts

Apprenticing Meeting. Chef Hal Decker sat down with me at Cupcake Royale a few days later and began introducing me to his culinary career and to the knowledge that he has developed over the years. “A chef is a mother, father, counselor, doctor, confidante, and...
Chef Confidential, Part 2

Chef Confidential, Part 1

by | Jul 26, 2010 | Culinary Arts

I have dreamt of becoming a chef for as long as I can remember, and my parents always encouraged my love for food. When I was in high school, I even talked to a recruiter from the Culinary Institute of America. I am not really sure why I decided against a career in...
Chef Confidential, Part 2

What is Gluten? Series, Part 4

by | Jul 23, 2010 | Food Science

As you look at the length of the list of foods to avoid, you should be somewhat comforted. Other than basic bread foods, the rest of the items are all processed items, and they’re often higher in sodium, fat, and calories that you don’t need to eat anyway. Look to...
Chef Confidential, Part 2

What is Gluten? Series, Part 3

by | Jul 21, 2010 | Food Science

How do you treat individuals with celiac disease? Treatment for celiac disease, gluten sensitivity, and wheat allergy is following a gluten-free diet and avoiding gluten-containing products. The Gluten Intolerance Group, based in WA, publishes lists of foods that are...
Chef Confidential, Part 2

What is Gluten? Series, Part 2

by | Jul 20, 2010 | Food Science

What’s gluten? What are the different gluten and wheat allergic or intolerant conditions? Gluten is the name for a group of prolamine or storage proteins. It occurs in wheat, rye, and barley, and in grains related to wheat. Toxins produced by the gluten can cause a...