Denver 2010
July 29 - August 1
- Denver,
- Denver,
GFCF ~ Gluten-Free and Casein-Free
- Class
Event Times
# Day Times Status 16 Friday, Jul. 30 10:45 AM - 12:00 PM Limited Seating
Description / Notes
GFCF – Gluten-Free and Casein-FreeGFCF Today and CFCF Tomorrow
Overview of class:
Introduction to the gluten-free/casein-free communities. This class is for those seeking to expand their business by tapping into a largely ignored market that is desperately seeking delicious foods that are safe for them. Students will learn gluten’s affect on people with various autoimmune conditions. Alternatives for gluten and casein will be presented as well as risk mitigation and marketing.
What you will take away from this class:
• Understanding of gluten and casein
• Understand the difference between typical food allergies and Celiac disease
• Autoimmune conditions affected by gluten
• Alternatives to gluten and casein
• How to market to the GFCF community
Target Audience: AllAll = all members would benefit, knowledge of use to anyone at virtually any level of business development
Instructor/Speaker
David Hall
Remember how your mother told you to, “Stop playing with your food?” I am fortunate in that my parents never told me that, because I liked playing with food as a child, and still do today. I have been cooking since I was 9 years old! My first cooking assignment was making biscuits for dinner, cooking alongside my father, several nights a week. I became my dad's Sous Chef, learning skills from food prep to grilling to braising to pitting over one hundred pounds of meat for the annual church bar-b-que. The more time I spent in the kitchen with my dad, the more I dreamt about becoming a chef. As an adult and a father of three kids, it was important to me to introduce my children to a myriad of culinary experiences (instead of chicken fingers and fries at the chain restaurants). As such, my sons embrace my passion for cooking, experimentation and creating new recipes on the fly.
With my extensive process engineering and training background in the biomedical community, I apply those skills to the culinary arts, employing science, discipline and creativity to create culinary experiences as well as developing courses in the culinary arts. Throughout my travels to Europe, the Middle-east, South America, Asia and Mexico, I garnered experience, recipes and techniques from leading chefs around the world.
Enjoying science, I studied zymology as a pastime. Zymology is the scientific study of fermentation and the brewing arts. My first practical experience was pressing 800 pounds of Cabernet Sauvignon grapes when they were delivered at 2:00 AM! We were pressing grapes until the sun came up. A year later, I had more bottles of wine than I could count, and a bunch of friends I didn’t know I had. Because I like quick results and waiting is something I don’t do well, I transitioned from wine making to brewing beer because the aging process is measured in weeks, not years. I competed in brewing competitions, winning in the Russian Imperial Stout, Pale-Ale, and Scottish Ale categories in the Great Tucson Beer Festival. I use both wine and beer when I cook, and sometimes it actually goes into the recipe!
One thing that makes me unique is my ability to design menus customized to my client's special needs such as gluten-free, dairy-free (casein), yeast-free, as well as physical training and wellness diets. At home, I eat gluten-free in support of my wife's special gluten-free dietary needs, except when I am out of the house and can sneak a few slices of pizza or a crusty sourdough baguette.
Cooking is my first passion; teaching is a very close second. I enjoy teaching courses ranging from introductory fundamentals to classic French, Mexican and Spanish cuisine, to specialty diets. I teach classes at several of Whole Foods grocery stores in the Phoenix/Scottsdale area. I am passionately involved in education and training, working with support groups and families\ that live with challenging medical conditions while learning how to live gluten-free. I actively work with professional health care providers treating patients with autoimmune conditions including Celiac disease, IBS, Lupus, arthritis, Sjogren’s syndrome as well as Autism spectrum disorders. In addition to special meal preparation, teaching patient/parent orientation courses for families making the challenging transition of going gluten-free and/or casein-free is very rewarding. The transition to gluten-free, casein-free, or any other special diet is usually a challenging transition for most people, especially if there are multiple ingredients to avoid, as is the case for Autism specific diets. My wife, Debbie, and I are the authors of, “Change a Diet, Transform a Life - Gluten-free Challenges and How to Overcome Them,” a presentation taught at Autism and Celiac education and research centers.
For those who desire to indulge in life's little pleasures on special occasions, I am delighted accommodate them with "sinful" meals, with extras such as a full body massages provided by licensed massage therapists while I am preparing your dinner followed by a string trio during dinner.
I recently had the privilege and high honor of co-creating items for the specials at a new hot and exciting restaurant in Old Town Scottsdale, Eddie's House, owned by Chef Eddie Matney, Phoenix Magazine's #1 Chef for five years running according to Phoenix Magazine.