Chef Gavin Kaysen, who will soon depart from Cafe Boulud to open his own restaurant in Minnesota, reveals that he has Celiac disease, and is therefore gluten free. He talks to Jaqueline Raposo about how he navigates that as a chef, and why more restaurants should be accommodating: "Even if it's a fad it's not going to go away, because the people that do have an allergies or a disease will still need to have alternatives, and I think it's an opportunity for us." [WFA]
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