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Dave, Austin Tx.

post #1 of 2
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Hi. I'm Dave.

I'm the executive chef for a company that mostly sells juice and smoothies, but my staff and I make pre-packaged salads, noodle bowls, and other health food items that are prepared in commercial kitchens and distributed to our 8 (soon to be 9, 10, 11...) shop locations.  Although I don't personally follow any kind of restrictive diet, the niche I've fallen into as a professional chef is one that caters to people who exclude certain foods from their diets.  Currently, my menu is vegan, largely raw, and mostly gluten free, but soon we are going to be adding animal proteins and doing paleo dishes. I enjoy working within dietary parameters because it forces me to be creative and is a catalyst for ingenuity.  I look forward to discussing all kinds of food with you guys.

post #2 of 2

Thanks for introducing yourself, DaverDown. Your gig sounds very interesting. My nephew just landed in Austin today for campus orientation as a shiny new Longhorn at U-T. Maybe he'll enjoy your food someday soon, if you're in an area around the campus.

 

We have a growing interest here in alternative diets, although we don't have a forum dedicated specifically to any. I have a close friend with celiac disease so I've become interested in cooking and baking gluten free. But I've been working around salt, fat and carbs for a very long while (as well as religious dietary restrictions at Passover, etc.). Rather than being a drag, I find it exhilarating as well.

 

Besides the many diverse forums here, don't miss the excellent and ever-growing collection of cooking articles, cookbook and equipment reviews, the photo galleries and so forth. The membership here is varied and international, making it a rich source of ideas and some pretty lively (and often fun) discussions. We're proud to say there's no place like Chef Talk.

 

We look forward to your participation in the community, and hope you'll take part as often as your busy schedule permits. 

Welcome!

Mezzaluna

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