Interview with Personal Gluten free Chef Trish Bales

Cynthia Schuck, Specialgourmets — Thu, 11 Feb 2010 12:45:29 +0000

Imagine specially prepared menus that not only taste fabulous but also suit your dietary needs as well. All gluten-free and stress-free, at your own home. We interviewed Trish Bales, a Personal Chef in Austin, Texas who specializes in gluten-free and healthy cooking for her clients. Passionate about food and eating healthy, Trish is also a food writer and the owner of Chez Vous Personal Chef Services.

LifeWithoutGluten. How would you define a personal gluten free chef?

TB: A Personal Chef, specializing in preparing gluten-free foods or not, provides a chef service for busy families and couples or individuals with special diet needs. I am a personal chef in Austin, Texas and have been one since 2000.

LifeWithoutGluten. How does the service work?

TB: Clients hire me to prepare gluten-free meals for their family. Typically I do 3-4 evening meals for my clients. Some clients also ask that I include a salad and maybe even a lunch item for them to take to work a few days during the week. I prepare entrees with sides and usually a one-dish meal or a soup or stew.

LifeWithoutGluten. How did you become a gluten free chef?

TB: I was already a personal chef when I discovered that I was gluten intolerant. I had been suffering symptoms for years that kept worsening but I did not know what the source was. When I omitted gluten 100% from my diet I immediately improved. I assumed this would mean that I would have to give up my clients since I could no longer taste the food I was preparing for them. Eventually, I realized this was not the case and so I continued on with my clients confident that I’d had enough cooking experience thus far that I didn’t need to really taste everything. Gradually, I found myself replacing the usual ingredients I used for gluten free ingredients. I experimented with this for a while and found myself pretty good at substitutions. I continued to experiment at home as well. As more and more new gluten free products arrived on the market I was quick to “test them”. During this time I began obtaining gluten-free clients and continued to use the opportunity to improve my skills.

LifeWithoutGluten. How is your typical day as a gluten free chef?

TB: I begin each day preparing the menu for that day’s client. I shop at the same gourmet-minded grocery store each day and because I do I receive a 10% discount. By mid-morning I arrive at my client’s home and prepare the food in their kitchen. I package the meals and leave behind the menu and my invoice. The preparation and cooking times vary but I am usually done in 3-4 hours.

LifeWithoutGluten. Do you usually suggest the menus?

TB: Some of my clients make requests but usually I plan and make all of the menu choices. This is the fun part for me! I get to experiment and be creative, within their culinary tastes, and try out new recipes.

LifeWithoutGluten. What are the most popular dishes among your clients?

TB: While my clients love the occasional “extravagant and gourmet” meal…..they really appreciate it when I make comfort food. Especially if they are gluten intolerant — a comforting Beef Stroganoff is welcomed!

LifeWithoutGluten. Do you have special recipes for children, such as cakes and cookies?

TB: I don’t make desserts. My clients hire me to fill their fridge up with healthy items rather than desserts. Plus, even before I was gluten intolerant I was lousy at baking cookies.

LifeWithoutGluten. Do you also prepare special meals for events such as weddings and parties?

TB: Yes, just last weekend I did a cocktail party for 75 all with gluten-free finger foods.

LifeWithoutGluten. In addition to gluten, what other ingredients you are usually asked to exclude from your GF dishes?

TB: Often I need to also find eliminate or find substitutions for dairy and eggs. Peanut allergy is pretty common also and I am often asked to avoid them.

LifeWithoutGluten. Do you also specially in other special diets? Which ones?

TB: I’ve been asked to also prepare meals which are low-salt. I don’t use much salt anyway in my cooking but when someone really needs to adhere to a low-sodium diet it can be challenging.

LifeWithoutGluten. Are the gluten free/allergen free meals usually prepared for the entire family, or just the individual following the GF diet?

TB: Usually for the entire family. Most of the clients who have tried my GF cooking, who are not GF themselves, like the food just as much as if it were not GF!

LifeWithoutGluten. What is the most difficult part of being a gluten free chef?

TB: When companies change the ingredients they use in their products it can be very difficult for me. Sometimes this happens without warning so I need to stay on top of the products I am using at all times.

LifeWithoutGluten. What do you enjoy the most?

TB: I especially like it when I can help someone who is new to eating gluten free. I can see the relief on their face when I show them that it is easier and easier to find good GF products and I give them lots of meal ideas. This is my favorite part!

LifeWithoutGluten. What would be your advice for those struggling to follow the GF diet?

TB: Come live in Austin, Texas! We have the BEST grocery stores in the world…..Whole Foods headquarters, HEB’s Central Market, Sprout’s and Sun Harvest all carry most of the gluten free products available today with new ones coming out each week. It truly is getting easier and easier to enjoy a gluten free lifestyle. Plus, here in Austin, just about every restaurant now has a gluten free menu.

For more information about Trish, do visit her websites:

http://www.glutenfreejourney.com

http://www.chezvousbytrish.comSimilar Posts:

Anti-transglutaminase antibodies – a marker for celiac disease – can be temporarily elevated in non-celiac children due to infection

Cynthia Schuck, Specialgourmets — Thu, 11 Feb 2010 12:39:50 +0000

A new study conducted by Italian researchers reveals that anti-transglutaminase antibodies can be produced temporarily as the outcome of an infectious disease, independently of gluten ingestion.

Celiac disease is a permanent intolerance to gluten in genetically predisposed individuals. For these patients, gluten cause an inflammation in the small intestine leading to tissue damage, hence requiring the complete and permanent elimination of gluten from the diet. The diagnosis of celiac disease is based on a combination of clinical, histological and serologic data. Among the latter, anti-transglutaminase antibodies are currently considered one of the most specific serologic markers for the diagnosis of the disease.

Now a new study suggests that anti-transglutaminase antibodies can be also temporarily elevated in non-celiac children as the outcome of an infectious process.

The researchers collected serum samples from 222 children with infectious diseases to test for the presence of anti-transglutaminase or anti-endomysium antibodies, two standard serologic markers of celiac disease. Those children who tested positive for one or both of these antibodies were then tested for the genetic markers for celiac disease (HLA DQ2 and DQ8, believed to be necessary for celiac disease to develop) and for antibodies to the following infectious pathogens: Epstein–Barr virus, rotavirus, adenovirus, echovirus and Coxsackievirus. The researchers also analysed the results of anti-transglutaminase tests in 1276 healthy children.

Nine of the 222 infected children (4%) tested positive to anti-transglutaminase. Of these, only one was positive for the genetic markers of celiac disease. For the remaining 8 children, levels of anti-transglutaminase and viral antibodies returned to normal after one year, despite a gluten-containing diet. The prevalence of the elevated levels of anti-transglutaminase antibodies among the infected children was also significantly higher than in the healthy children analyzed (8 positives out of 222 infected children as compared to 11 positives out of 1276 healthy children).

The study also found that the anti-transglutaminase antibodies triggered by the infection in non-celiac children had the same biological properties as the anti-transglutaminase antibodies observed in celiacs, namely, had the same potential for damage.

The researchers conclude the study by suggesting that elevated levels of anti-transglutaminase are not exclusive to celiac disease, but can represent an immunological phenomenon depending on yet-to-be identified triggers (in the case of the study, a viral infection) – a finding health professionals should be aware of when determining whether a patient is likely to have celiac disease or not.

Source:

Ferrara F, Quaglia S, Caputo I, Esposito C, Lepretti M, Pastore S, Giorgi R, Martelossi S, Dal Molin G, Di Toro N, Ventura A, Not T. 2009. Anti-transglutaminase antibodies in non-coeliac children suffering from infectious diseases. Clin Exp Immunol. Nov 12. [Epub ahead of print]Similar Posts:

Life without Gluten and Food Allergies » No.6 (February 2010)

Interview with Personal Gluten free Chef Trish Bales

Anti-transglutaminase antibodies – a marker for celiac disease – can be temporarily elevated in non-celiac children due to infection