Meeting Archive:
Menu & Recipe Development for Eliminating Big 8 Allergens & Gluten

Meeting Description:
Food allergens can be hidden in a variety of commonly used products. Even after receiving proper training to handle food allergies and celiac disease it can be easy to accidentally overlook products with hidden food allergens. A simple mistake could ultimately cost a food allergic diner their life and ruin the reputation of your business. Learn practical tips and techniques from a top chef in the industry, for eliminating the top 8 allergens and gluten from your menus and recipes, while still offering delicious food. You’ll learn what initial steps to take for developing new menus for your food allergic or gluten free guests, or how to modify what you already have in place. Our presenter's years of experience in the restaurant industry and passion for keeping food allergic guests safe has translated to building successful food allergy friendly operations. Tune in to learn how you can do the same.
Date: Tue, May 30, 2017
Time: 03:00 PM EDT
Duration: 1 hour
Host(s): Laurie Thomeczek
 Presenter Information
Chef Amy Fothergill
Speaker Photo

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.