I’m no cook, and I’ve certainly struggled these last two years to cook gluten free for my kids, so I was excited to accept an offer to interview Chef Janet, a chef in Los Angeles who offers cooking classes right in your home – and does virtual meal planning too. Here is my interview:
- What’s inspired your journey as a gluten-free chef?
It initially started because of my gluten intolerance. I wanted to learn to make all my favorite dishes in gluten-free versions, and not lose the flavor. And now my clients inspire me every day, teaching them that they can still enjoy their favorite foods without compromising! I ask them what they miss and what they think they can never have again before creating a plan for them. - What can L.A .residents expect from your classes?
They are informal and take place in my clients’ homes. My classes are mostly individual and are tailored to what the client wants to learn to cook – what do they, and what do they want to learn? As you know gluten is not always the only restriction, so I have to be prepared for anything! I not only teach about cooking gluten free but also basic cooking techniques like grilling, making soups, roasting meats, properly cooking vegetables and more. I also teach my clients basic kitchen skills: how to work efficiently, knife skills, time saving tips. Most people don’t have lots of time to spare cooking meals so I like to make it as easy as possible while not giving up flavor.> - Do you have any plans to expand your lessons online?
I already do phone and skype consultations for people outside my area. I help people with shopping gluten-free, menu planning and and teach them how to make substitutions, and basics like how to repurpose a dinner meal for the next day’s lunch. - What do you think of people without food sensitivities, allergies or celiac disease going gluten-free? Do you recommend it?
I think it’s really an individual thing. I don’t recommend it for everyone but if it makes you feel better than go for it. If you are experiencing exhaustion and GI issues you can’t resolve, you may want to consider it – just be sure that you are aware of the nutrients that you may be missing and hidden sources of gluten, if you are eliminating it. You should be aware that today’s popular wheat does not have as many nutrients as sources like spelt or ancient grains, which are lower in or free of glutens. - What, if anything, should people going gluten-free for the first time keep in mind?
If starting a gluten-free diet for health reasons such as Celiac Disease or gluten-intolerance, be aware of the unexpected sources of gluten. It hides under some strange names and in some foods you might not realize. Don’t forget that many sources are also enriched, so you may need to supplement nutrients you are losing out on. - What are you top tips for parents raising a child with food allergies or sensitivities or celiac disease?
Young children can be pretty skeptical of new foods and have very sensitive taste buds. So, when you introduce something new, you may need to put it on the table a couple of different times before it will be accepted. Don’t beg or plead just put it on the table and let them make it their idea. Be patient with them. And be aware of their sensitive taste buds, sometimes a flavor is just too strong for them to tolerate so try going easy on the flavoring at first. - For those of us who are less comfortable in the kitchen, like me, how can we get more comfortable with cooking and even eventually learn to love it?
Know that there are just a few basic techniques that will allow you to make so many different dishes. Some of the basics are grilling, roasting, sauteeing, braising and making soups. Concentrate on learning one or two techniques over a week and understand that you can use the same technique, just change the flavors to turn it into something new.
The other thing to know is that creating great flavor in a dish is about balancing flavors, sweet, salty, sour, bitter and umami (hard to describe but the idea is richness). So always taste your food before serving and make adjustments if necessary.Finally, you should cook once but have enough for at least 1 or 2 other meals. Make twice as much dinner, or three times oatmeal or breakfast foods. - I was happy to see that you have vegan and vegetarian recipes as well – I know many people pursuing this option, but I know it can be daunting for them to add gluten-free. Any advice for them?
For vegetarians the most challenging issue is getting enough protein and the good news is that removing gluten does not affect that since wheat, rye and barley are NOT good sources of protein. Quinoa is a great option for a g-f vegetarian since it has all the essential amino acids found in animal proteins. Again, be aware of hidden sources of gluten. - What is your gluten-free favorite recipe and why?
Probably gluten-free corn bread stuffing. It combines sweet and savory -ALWAYS a great idea and it’s a Thanksgiving dish. That’s my favorite holiday because it’s only about eating – I love that.
Personally, I was so thrilled with this interview and her approach to helping helpless cooks like me that my husband and I are budgeting for a Skype session! You can find Chef Janet and get great allergen-free recipes, read her blog or inquire about classes at her website, or follow her on Facebook, Pinterest and Twitter.
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