Why did you get involved with the Celiac Sprue Association?
When I was a Sous Chef working at Disneys Grand California Hotel, we had many patrons who were gluten sensitive who came to enjoy the resort, including the local CSA chapter. Through two of the members, I became actively involved in a variety of aspects for the organization including speaking, food operations planning and supporting special food manufacturing projects. CSA allows me to have the medium to continue to educate and serve our members living the gluten-free lifestyle.
