Celebrity chefs have been devoted to making gluten-free dishes for the growing number of people who are gluten sensitive.
Frederique Jules, a New York City chef who is gluten-free, is one of the most well-known. She’s worked tirelessly to create an extensive gluten-free menu, and many of her dishes can be made vegan or dairy-free as well.
Cristian Broglia
Cristian Broglia, a Parma-based chef and foodie enthusiast has selected a few standouts from 350 gluten-free dishes from over 80 countries. His latest book, The Gluten Free Cookbook (Phaidon) January 2019; $29.99, has many delicious recipes. This Phaidon Compendium is essential for any kitchen renaissance man. It includes a wide range of delicious and easy gluten free mains as well as some of the most delicious gluten-free desserts.
What are your favorite gluten free cookbooks? We’d love to hear from you in the comments below! We’re always happy to hear from you! Our expert chefs will guide you through the confusing waters of culinary bliss. You can count on us for a few well-chosen words, a couple of friendly smiles and a few enlightening discussions.
Amanda Cohen
Amanda Cohen, an award-winning chef, is a well-known figure in the world of food. Dirt Candy, a popular New York City restaurant that serves vegetarians, is her business. She is also a columnist at Eater and has written a comic book cookbook.
Cohen has been a prominent voice in the fight against sexism in the restaurant industry. She has published a series of essays on this subject, and her work is widely read.
She also fought for the rights of restaurant workers, leading to a no-tipping policy for them and a living wage. She believes that employees can have a work-life balance by receiving a fair wage, and benefits such as health insurance.
The United States’ restaurant industry is facing huge challenges in the midst a national recession. Many restaurants have closed and workers are being laid off.
As a labour and employment lawyer, Cohen has helped hundreds of restaurant clients in a variety of labor and employment matters. Her experience includes representing and advising employers in matters relating unionized workplaces, collective bargaining, grievance arbitrations, collective negotiation, and human rights. She is particularly interested in representing municipal clients and healthcare clients in matters related to labour law and dispute resolution.
She is a frequent speaker who has given many presentations to professional associations. She is also a prolific author of articles on employment and HR matters. Her expertise includes employment and industrial law as well as human rights, wrongful firing, labour arbitrations and workplace discrimination. She also has extensive knowledge in occupational health and safety and collective bargaining.
When she’s not cooking or writing, Cohen enjoys spending time with her husband and daughter. They love to hike, travel, and play board games at night.
She’s been to Warsaw (Poland), Paris (Grand Cayman), and is now planning her next trip to Japan. She is also a big fan of sushi and recommends Uzukino Honten, a fish-friendly restaurant in Tokyo’s Sumida River District.
She is a true kaiseki fan, so she visited Tsurutokame in Meguro City, a famous kaiten-zushi. She was able to try dishes that combine traditional flavors with modern flavour combinations, such as fu-katsu, which is wheat gluten prepared in the style of tonkatsu. And she tried a smooth “pate” made from lentils and mushrooms. The result was both sophisticated and delicious.
Enrique Olvera
Olvera was born into a lower-middle class family and discovered a love of cooking in high school. After completing his training as a chef, Olvera moved to New York to study culinary arts. He then opened Pujol in New York. The restaurant consistently ranks among the top 50 in San Pellegrino’s World’s 50 Best.
His restaurant is a major player in Mexican gastronomy and has helped elevate Mexico’s cuisine to the international stage. His cuisine combines traditional regional ingredients with modern perspectives to create dishes that are a staple in his restaurants.
Mexico from Inside Out was his first cookbook. He wanted to share his unique understanding of Mexico’s culture and history through its food. It’s an important book that has been translated into several languages and is a valuable resource for those interested in learning more about the country.
Today, he owns 15 acclaimed restaurants around the world, including Cosme, New York City, and Atla, Los Angeles. He is also a partner in Criollo in Oaxaca, and serves as the creative chef at Manta in Los Cabos.
Enrique Olvera is one of the best-known chefs in the country. He is well-known for his unique interpretation of Mexican cuisine. His signature dishes, such as mole (the rich, dense sauce from Oaxaca), have garnered countless accolades and helped to raise Mexican food to the next level.
Olvera, despite being the most celebrated chef in the world, is still humble. He is constantly open to new ideas and perspectives, even when they’re not in line with his own.
He is a strong advocate of the preservation of traditional Mexican ingredients such as corn. He works directly with small-scale Mexican farmers in order to ensure they have access to high-quality corn and increase their incomes.
He owns a variety of restaurants that are both casual and formal, so there is something for everyone. He serves modernized versions, but still authentic, of traditional Mexican cuisine at his upscale restaurants.
His casual cafes, on the other hand, focus on using traditional Mexican ingredients in a more contemporary way. All of his mini-franchises are conveniently located in prominent office areas, and offer affordable lunch options with a twist.
Daniela Soto-Innes
Daniela Soto Innes is a famous chef who is gluten-free and has a passion for cooking. She is also known for her innovative leadership style. She is considered one of the most talented chefs in the country.
Soto-Innes is not afraid to challenge the stereotypes surrounding women in the restaurant industry throughout her career. She is a great example of how hard work and talent can go a long way in breaking down barriers in the culinary world.
Soto-Innes began cooking as a child in Mexico. She later moved to Texas and worked in restaurants before moving to New York. She has since opened two restaurants, one in NYC and another in Los Angeles.
Rubra, her new restaurant, is opening in Punta de Mita. It will be a tribute to the milpa, a traditional Mexican agricultural system that grows corn and other complementary crops. Soto-Innes will collaborate with local farmers to source the ingredients and create a menu that reflects all of her favorite flavors.
A key part of the restaurant’s concept is Soto-Innes’ belief that food is meant to be shared, and a big portion of the menu will feature dishes for sharing. Soto-Innes will be offering a variety tacos and tostadas with sweetcorn and abalone.
Soto-Innes will also have a Quintonil sommelier and two sisters from Venezuela, Estefania Brito and Valentina Brito to help with the selection of wines. Soto-Innes’ team will also include Mexican chef Hugo Vera, whose previous experience includes working at Cosme and Atla.
Ultimately, Soto-Innes believes that the most important thing in cooking is to make sure people have fun. Soto-Innes does this by making sure her staff are happy and well looked after.
She is open about her struggles and accomplishments. She has spoken out about her struggles with gender biases. She is also a strong advocate of the plight immigrant workers in culinary.