Event created by Scott Adams
Event details
Calling all *college & university Dining Services staff*, including * dietitians* and *chefs*! University of Connecticut's recognized celiac and gluten-free leaders will identify and explain the need for gluten-free availability at higher education establishments. Thursday, November 18, 2010 3 p.m. ET/noon PT To register: http://tinyurl.com/2avpz78
Join NFCA as Chef Robert Landolphi, Certified Culinary Arts Instructor & Culinary Development Manager, University of Connecticut, and Amy Dunham, RD, dietitian for the University of Connecticut, Storrs Campus, share best practices for gluten-free foodservice on campus.
Chef Robert and Amy will:
Provide an overview of the gluten-free diet and its role in treating celiac disease.
Identify and discuss the needs of a gluten-free student.
Demonstrate the need for a gluten-free menu and options at higher education establishments.
Explain the differing roles of the dietitian and chef. Share testimonials of their success stories at the University of Connecticut
*Sponsored by TH Food