FVTC brings gluten-free cookbook author to Appleton

March 26, 2014

From postcrescent.com: “Fox Valley Celiacs bringing in gluten-free chef for demonstrations” — Rebecca Reilly used to skip school to stay home and cook.

“That was the time Julia Child and Graham Kerr were on television, and I was in a family where we did all the cooking,” the Massachusetts chef said. “My mother had three girls, and we were responsible for cooking because she was working, too.”

As an adult, the kitchen remained a safe haven for Reilly.

“The world was safe as long as I had my apron on,” she said.

Reilly is a classically French-trained chef with more than 20 years in signature cafés and high-end kitchens as head chef, sous chef, pastry chef and menu consultant. She also is nationally recognized as a gluten-free chef, instructor, author and food coach.

The latter is the result of learning in the mid-’90s that she, her daughter and her son all have celiac disease.

Fox Valley Celiacs support group has partnered with the Fox Valley Technical College culinary arts program to bring Reilly, author of the bestselling cookbook, “Gluten Free Baking,” to Appleton on April 5. Reilly will teach gluten-free breads and desserts from 9:30 to 11:30 a.m. and gluten-free homemade pasta and simple meals from 1:30 to 3:30 p.m. Each session is $10.

Culinary arts students from FVTC will offer a gluten-free lunch between sessions for $8. Vendor booths offering gluten-free products in their stores will provide information, coupons and samples.

“The board of the Fox Valley Celiac Support Group is thrilled to be hosting chef Rebecca here in Appleton,” board member Rebecca Mailand said. “By partnering with Fox Valley Technical College culinary arts program, we were able to make this a reality. Festival Foods has been a huge help as well by providing us with the ingredients chef Rebecca will use during her sessions. In addition, Festival Foods as well as Happy Bellies Bake Shop, the Free Market and Bulk Priced Foods will have vendor booths at the event.”

For Reilly, learning about celiac disease started with her son, now 22.

“My son was very sickly,” she said. “As a 5-year-old he couldn’t even walk across a basketball (court) without someone picking up and carrying him. And he couldn’t breathe. He was an emotional, physical mess.”

While allergy prick tests showed no sensitivity to gluten, blood work did.

Feeding her son gluten-free foods transformed not only his life, it also helped Reilly’s irritable bowel and made her daughter’s migraine headaches disappear.

“My son was a gift. I look at him as my gift to heal all three of us,” she said.

Reilly said she loves teaching people how to make flexible and delicious breads and pizza and more with alternative grains.

“People go, ‘Oh, my god. I can do this. I can have pumpernickel. I can have focaccia. I can have, I can have, I can have,’” she said. “When people take my class, it transforms their lives. … I am not about recipes. I’m about teaching you how to make it.”

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