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.