Gluten Free Dining Training

The Gluten Intolerance Group of Asheville will sponsor an educational program, “Taking the Fear out of Gluten-Free Dining Services,” from 9:00-11:00 a.m., Saturday, April 27 at UNC Asheville’s Sherrill Center.

Celiac disease and gluten-related disorders are thought to affect at least six % of Americans.  The only available treatment is a strict gluten-free diet. Gluten is the protein found in wheat, rye, barley, and many processed foods containing these ingredients. As more consumers are diagnosed with celiac disease and gluten-related disorders, food service facilities will be called on to provide them with safe, gluten-free meals.

The seminar is aimed at food and facility managers for organizations providing food services in long-term care, retirement communities, schools, colleges, hospitals, camps, and daycare facilities, though it is also open to restaurant chefs and cooks. Participants will gain the knowledge and tools to prepare gluten-free meals with confidence. Topics to be covered include a review of the various types of gluten-related illnesses, identifying gluten-containing ingredients, food-labeling regulations, menu planning, purchasing, food-preparation techniques that avoid cross-contact with gluten, and staff training and education.

Seminar faculty bring a wide range of expertise to the program. Cynthia Kupper is Executive Director of the Gluten Intolerance Group of North America (GIG), the nation’s first nonprofit associated with the mission to improve the health and lives of those living gluten-free.  Laurie Steenwyk, a registered dietitian, is a clinical dietitian at Pardee Hospital in Hendersonville and specializes in celiac disease and the gluten-free diet. Aaron Flores is an executive chef with Embassy Suites and specializes in planning and implementing large conference menus for those with multiple severe food allergies.

Program attendees will receive free admission to the Asheville Gluten-Free Expo held the same day from 10:00 a.m. to 1:00 p.m. The Expo features tastings, samples, coupons, cooking demos, and local restaurants and bakeries. Now in its sixth year, the event is sponsored by Ingles Supermarkets, the Gluten Intolerance Group of Asheville, and the Hendersonville Celiac Support Group.

The program will be held at the Sherrill Center on the UNC Asheville Campus, 227 Campus Drive in Asheville. Cost is $30 for the first attendee with a 15% discount when two or more attendees register together from the same facility. Pre-registration is required; register at the GIG website: http://tinyurl.com/acgonqc.

For more information contact Laurie Steenwyk: 828-696-1000 extension 3654 or [email protected].