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 A Chef's Prespective:
As the growing demand for gluten free items rise the restaurant industry must take the appropriate steps.
Myself and other chefs must listen and understand the concerns of the celiac community. With the growing number of people who are being with diagnosed with celiac, we as chefs must adapt our menus to be able to accomodate the gluten free diet!!.
Simple Changes can be done by switching to products that are gluten free and making sauces by natural reductions. Say good bye to the plain old grilled fish with steamed veggies and say hello to pan roasted salmon with summer beets, braised fennel and beluga lentils.
Happy Eating,
Chef David Salony
Chef Guiseppe Lentini Interview |
