<<Disclaimer: Verify this information before applying it to your situation.>>

National Foundation for Celiac Awareness (NFCA) has brought together a
cooperative and eclectic group on behalf of those in the celiac community to
speak directly and openly about providing SAFE and TASTY gluten-free options
for patrons seeking such meals.  

In 2008, the gluten-free market expanded 28%.  Although outgrowing other
areas of the food industry it is still not keeping up with demand.  Partly,
this is due to a perception that gluten-free is a trend and that this trend
is difficult to implement.  This panel will dispel these myths by presenting
a successful system utilized by thriving operations.  This system will be
presented by a panel of experts, each taking one of the topics of ABCDE. 

Panel Moderator:  What is the status of the gluten-free market and why is it
a market shift not a trend?  Nancy Baker: Director of Education National
Foundation for Celiac Awareness. 

A (Awareness) - What is gluten-free and what is not?  Anne Roland Lee MS,
RD: Director of Food and Nutritional Services, Schar USA. 
B (Bring in the Supplies) - Adding gluten-free options can expand options
and lead to new innovate ingredients.  Chef Kay Conley:  Executive Chef and
Owner, Savory Moment. 
C (Cross-Contamination Caution) - Training your entire staff to make and
serve gluten-free meals and the customer appreciation this will generate.
Bill Orton: Chief Executive Chef, Disneyland. 
D (Delicious) - Developing a universally appealing and tasty gluten-free
menu, using old skills in new ways. Richard J. Coppedge, Jr., C.M.B.:
Culinary Institute of America, Professor in Baking and Pastry Arts and
author of Gluten-Free Baking with The Culinary Institute of America (Adams
Media, 2008). 
E (Edible) - Quality gluten-free options create new customers and can make
your restaurant become a destination for full parties. Chef Tom Herndon,
Owner and Chef for San Francisco culinary productions of Hipp Kitchen
(allergen certification), Full Fridge (personal chef), and Spirit and Spice
(culinary adventures).

NFCA is engaging the food service industry on behalf of the gluten-free
customer.  The gluten-free business association of the NFCA, GREAT Business
Association, envisions a marketplace where "gluten-free" is:

1. Common.
2. Understood to be a treatment to a variety of disorders or health
concerns, particularly celiac disease the most severe. 
3. Tasty.
4. Affordable.
5. Clearly defined on packaging.
6. Recognizable for everyone including pre/non-literate and non-English
speakers.
7. Safe for the consumer.

For more information about becoming a member email:
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Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC