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Credit: @ Erin Swing

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Created: October 11, 2010

About Me

As a Gluten-Free Chef / Organic Chemist, my mission is to improve lives through kick-ass gluten-free food. I was diagnosed with Celiac Disease in 2003 and I am very gluten sensitive. I left my job as a Chemist after 14 years at Procter & Gamble to pursue my culinary dreams. I graduated from the Midwest Culinary Institute in late 2009. Then, spent the first quarter of 2010 investigating gluten-free baking formulation at Ferran Adria's R&D facility, Alicia Fundacio, outside of Barcelona. I focus on reinventing my favorite foods, gluten-free. And want to create & teach you how to make gluten-free food so good, you don't have to compromise. 

Read her work at The Sensitive Epicure.

• Likes: Travel, music, brewing wine (& drinking wine), cats, speaking broken Spanish, making jewelry.
• Dislikes: Heights, okra, beets, mountain yams, poor table manners.
• All Time Favorite Restaurants: O Thanasis (Athens); Bar Inopia (Barcelona, now closed); Skyline Chili (Cincinnati); Ambar India (Cincinnati); Chipotle.
• Foods I cannot live without: goetta (Cincinnati sausage), brown sticky rice, eggs, cheese, peas, chives, roasted seaweed, black truffle salt, desserts (all of them).
• Best Meal Ever: Boca (Cincinnati) Chef's tasting menu with wine pairings for a friend's milestone birthday. The chef had a special gluten-free menu for me. Such a memorable & special night. The 9 glasses of wine didn't hurt, either.

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