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April/May 2010
Life Story
Gluten-Free Star Caterer
When Nick Lorenz was 13 years old, he prepared a tarte tartin dessert in his parents’ Los Angeles home that wowed family and friends. Today, the 32 year old enjoys creating gluten-free, dairy-free culinary magic as executive chef at Southern Wine and Spirits in Las Vegas and founder of Lorenz Catering.
Cooking Allergy-Free for a Change
Nguyen [pronounced NOO-yin] is severely allergic to tree nuts and her younger brother, Conrad, is highly allergic to peanuts, tree nuts, shellfish, fish, dairy and eggs. Growing up surrounded by these serious allergies gave Nguyen an insider’s understanding of special dietary needs. Now she wants to advance her cooking skills to become a personal chef for families just like hers.
Now You’re Cooking Allergy-Free
Do you have food allergies or food sensitivities and want to be a professional chef? Susan Flaherty, director of the Center for Academic Support at Johnson & Wales University, offers these suggestions to parents and students.