(seated left to right) Tom Herndon of Hipp Kitchen and Full Fridge; Chef Richard J. Coppedge Jr. from the CIA, Kay of Savory Moment Chef Prepared Meals; Chef Jim McCurley of PF Chang's China Bistro; Doug Radi, Vice President of Marketing for Rudi's Gluten-Free Bakery; Anne Roland Lee, MS, RD, Director of Food and Nutritional Services for Schar USA.
As you can see, it was a very impressive collection of speakers from our community on the panel. They did an outstanding job! Seriously, considering that a few of them were talking to potential competitors, I was impressed that they shared their tips and positive experiences from serving gluten-free foods in order to help the greater cause.
I thought you might like to look at the slides. They are pretty self explanatory. The speakers started from right to left at the table, so you can follow the slides and notice the logos/titles to keep track of who is speaking. Oh, and all of the slide photos are pop outs, so if you would like to view them bigger just click on them.
Chef Coppedge shared the story of how he started baking gluten-free along with some baking tips.
The last speaker, Ron Herndon, didn't use slides, but I loved the term "Allergenista"
that his kitchen staff coined. So cute! It was nice that he brought out how a lot of people that are gluten-free also have additional food allergies.
Ok, so, I hope you sorta got a feel for the panel presentation. The room was packed! It really was exciting to be there and to witness this great education taking place. Oh, and this is interesting…it turns out that the NRA never ever ever lets a panel topic be discussed two years in a row, but they allowed gluten-free to be discussed this year again, because of the seriousness need for awareness. Isn't that cool?! A perfect example of an appropriate time to bend the rules for goodness sake!!