Chef Amy Fothergill studied at Cornell University’s School of Hotel Administration. She never thought her culinary skills would be necessary to manage her family’s special diet but has found her cooking knowledge to come in handy.
Her journey began in 2007 when she had to start cooking gluten-free and dairy-free for her daughter. In order to accomplish this daunting task, she used her training and years of experience in the kitchen to teach herself a new way of cooking. She experimented with the ingredients and techniques necessary for recreating traditional dishes into equally delicious gluten-free and dairy-free versions.
Currently she is a speaker, instructor, consultant, blogger, and writer. She is also the author of the award winning gluten-free cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love. She recently worked with Cornell Dining at Cornell University with their rollout of a 100% gluten-free dining hall. www.amythefamilychef.com