Robert Houser from Pennsylvania has left a comment on an earlier post – and I’m wondering if there is someone out there who can help. Here is his comment in full:
I have had celiac for about 4 years now and I am a Pastry Extern from a Le Cordon Bleu Program at Pennsylvania Culinary Institute. I have been very interested in learning from someone with experience about baking gluten free products. I have spent a lot of time and money to learn this trade but i am not getting any satisfaction out of working because I can’t try anything that I make. If you or anyone that you know is looking to hire a dedicated pastry cook for gluten free products please send me some information. Thank you for taking the time to read my letter have a nice day.
If there is anyone who can help please contact Robert direct. Hope something works out …
  |
I’ve written a book summarising what we’ve learnt over 20 years of dealing with the gluten free diet, and it might be just what you’re looking for. It packs the lessons we’ve learned into what I hope is a helpful and straightforward guidebook. It’s available on Amazon, as a paperback or for your Kindle… |
Robert, I’ve had this response from Andrew – not a job offer, but he definitely agrees with you about pastry! Here it is:
Ahhhh…. Pastry….
Being a celiac myself, the only thing that I truly miss is pastry…. puff, shortcrust, filo, choux, steak pie, custard tarts, mince pies, Beef Wellington, spanakopitta (Greek spinach pie), Cornish Pasties…. the list is endless….
Good luck with the job hunting!
Do us all a great service and invent some decent GF pastry! :-)
Andrew.
Hi
my post is for Andrew…
Good GF pastry is already here…you can look up our website if you wish..www.florisfoods.com
Regards
Gemma