WHAT YOU WILL LEARN: 

As a chef you have to know... are they GF by choice  GF by sensitivity (and that varies) GF because of medical diagnosis  Most AID people are advised to eat a gluten free diet For this that don’t have a 50% greater of getting another AIM  You will handle each differently... depending on your desire or dedication to the client as well as being their GF chef.  

Links from webinar: 

• My website: https://veeculinary.com


• Email: Chefs@VeeCulinary.com 


• My cook book: https://veeculinary.com/products/cookbook/


• My blog/recipes: https://veeculinary.com/recipes/recipes-blog/


• Facebook: https://www.facebook.com/VeeCulinary


• Instagram: https://www.instagram.com/veeculinary

1)  if they are GF by choice... go for it and just make sure anything you are using is GF. Check ingredients... knowing there is great GF product as well as subpar GF product.  GF does not mean weight-loss can be high in carbs  

2)  If they are sensitive... find out how they are sensitive and address that  what is their commitment to it (that could change over time)  

3) GF because of a medical diagnosis... what is the diagnosis and whaat is their commitment to it.  Celiac Disease (May is Celiac Awareness Month) Auto-immune disease And again, if they do not address it 100% the probability of getting another AI is 50% greater

Thanks for joining us and please remember to like and subscribe if you enjoyed this podcast. We would love to hear from you. All feedback is welcomed at: info@uspca.com. Thanks for listening and happy cooking!

Learn more about the USPCA: 

• Website: https://www.uspca.com/


• LinkedIn: https://www.linkedin.com/company/united-states-personal-chef-association/


• Facebook: https://www.facebook.com/USPCAchefs/


• Instagram: https://www.instagram.com/uspca/


• Twitter: https://twitter.com/USPCA


• Pinterest: https://www.pinterest.com/personalchefasn/


• Medium: https://medium.com/@USPCA


• Modernmeal: https://www.modernmeal.com/user/uspca