When Chef Amy Fothergillís daughter was put on a gluten-free and dairy-free diet in 2007, she didnít know where to start but luckily she had many years of cooking experience, including being a graduate of Cornellís Hotel School of Administration. She started to experiment with ingredients and techniques until she found the right balance of texture and flavor in the dishes. In the Bay Area, Chef Amy is well known for her gluten-free dishes and classes.
Currently, she teaches cooking classes privately as well as at markets like Whole Foods Markets, Draegerís Markets, Real Food Company, and New Leaf Community Markets, all in the San Francisco Bay Area. She has been a guest chef for the Farmers Market at the Ferry Building in San Francisco, Sprouts Cooking Club, and Camp Celiac. She performs cooking demos, writes a blog on family cooking, a gluten-free column for www.examiner.com, articles for newsletters and is writing a soon-to-be published gluten-free cookbook.?