Welcome to my life, my future GF fellow chefs! Very soon, I hope, we will meet in person.
The Gluten Free Academy has been founded in Dubai, the hub of Middle Eastern hospitality and entrepreneurship.
I left for the UAE 15 years ago, a love at first sight, immediately after graduating from high school in Hamburg, Germany. It was September 2001. Remember? Airports were closed, chances low to build a solid bridge between Hamburg and the Middle East. That's how the gluten free challenge began …
I didn't even know at that time that I had celiac. When I started my education, it didn't dawn to me that this was the cornerstone of why I am here now, executive chef of FLOUR REBELS and The Gluten Free Academy. And that ends would meet some years down the line right here, right now.
Gourmet for me – and for a rapidly growing community in this world – is not only what tastes nice. It also needs to be healthy. What I have eaten so far as packed or even freshly baked gluten free may have been acceptable for quite a while since there was no alternative. It definitely got better. It also got safer. But still, in many cases it is not healthy, the taste is rather strange, the texture disgusting and, more often than not, the preparation is far away from safe enough, when you, i. e. go to a restaurant.
FUTURE CHEFS NEED TO HAVE THE ANSWERS
There was no proper teaching in hospitality management about the basic rules on how to handle, cook, bake and seperate GF from the rest of what's going on in the kitchen, and make it taste gourmet … even more lovely than regular food.
I wanted to be the first chef who combines it both. And that's who I've become.
We have founded the Gluten Free Academy in order to provide knowledge, awareness, experience, opportunity and fun to a field that is still a great unknown to even the best of those who handle gluten free food.
The Gluten Free Academy is the new dawn in hospitality management.