"This course was informative, and surprising in a few ways. As someone that has been in the industry for a while I have seen the rise of the gluten free diet and to have a better understanding of it will only help to serve those that find there way in our restaurant. being able to take care of someone with this diet or any other diet restriction only adds positives to your reputation. The knowledge of gluten free alternatives is a way so replace regular flour and still make a good product also it helps to craft a dish on the fly for the times that your menu is gluten heavy."
--A.S. from Alabama
"This course really helped me understand the concept of preparing gluten free products. It is very challenging to make gluten free items, and this course really hit on all the aspects of gluten free cooking and baking. As a baker and pastry chef, this knowledge is invaluable. I was surprised to learn how many items that are on our shelves contain gluten. I was also surprised to learn that gluten free diners are nervous about eating in a new establishment. Eating should be a pleasant experience, and not make people nervous! I had not heard of the term "got glutened" until I took this course. There are so many diners and customers that have allergies, intolerances, or celiac disease that must not consume gluten. This market is growing but is still underserved. I did not realize how important gluten free products are to this population segment. It truly is a niche market."
--J.G. from New York
"I think the most beneficial information that I pulled from this course was how a label is created, and the information it should contain. Last night I bought some “Egg Noodles”, always thinking that they were free from wheat! I was completely shocked to find out that that was the primary ingredient. Again, thank you!"
--J.O. from California
"This was a well organized and comprehensive course on Gluten Free Alternatives. After many years in the foodservice industry, I realized that I did not have a sufficient understanding and practical knowledge of gluten free diets until I completed the course. The course made me think of practical applications to ensure safe food handling for gluten free guests and especially potential cross contamination and the fact that flour may stay in the air for hours. This course was well worth the time and effort!"
--G.A. from Connecticut
"This experience has been very nice. While it was unexpected to both have to go out to order a Gluten Free meal and bake a recipe, both projects were very informative. i learned that as a customer, the way you are treated has evolved over the past few years to be much more inclusive and staff has become much more understanding to dietary needs then even a couple of years ago. While I am not Gluten intolerant, I can understand how customers could feel fear in eating out. I better understand how to make them at ease and why it is important to do so."
--J.F. from Colorado
"The class on The Gluten Free Alternative was very educational and enlightening for me. I now have a more thorough understanding of not only the differences in gluten free foods but most importantly the need for education on the severity of the reactions folks could have if items , food menu items etc. are not handled and properly prepared. The class and the visit to the restaurant ( eye opening experience ) definitely puts a new perspective on how as a professional Chef in this field look at this allergy that a lot more folks have moving forward. I will continue to educate myself and staff on the importance of gluten free as well as the outcomes of what could happen if we are not on top of what we do each day. "
-- J.M. from Pennsylvania
"This course provided me with a considerable amount of useful information about gluten intolerance and has changed my previous assumptions about gluten-free diets. I have learned that a gluten-free diet is essential for many people. I previously believed that eating gluten-free was a trend, but now I have learned that it is in fact a legitimate dietary change needed to improve the health and well being of many people."
-- A.M. from California
"I am truly enlightened by the extensive knowledge with which this course has provided me. Coming into this, I thought gluten to simply be a wheat allergy and a fad diet, however, my eyes have been opened to a whole world of struggles experienced by the gluten-free community."
-- J.F. from Goergia