Yep! My last name is Farina (for those who don’t know, ‘Farina’ means ‘flour’ in Italian). God truly has a sense of humor. Give the girl, with a love of pasta and bread and a last name that screams wheat, a gluten intolerance. Of course, for a long time I didn’t know why I was miserable and bloated. But, several years ago someone suggested going gluten free and I dabbled with it with some success. And then, God blessed me with a daughter-in-law with celiac disease. That motivated me to start converting family favorites into gluten free and now I’m hooked.
I’m a Certified Executive Pastry Chef with the American Culinary Federation (ACF) and have a Masters in Food Science from Kansas State University. I currently work full time as a food product developer making frozen snacks and appetizers for a global company. And, I’ve worked in every food venue possible – I’ve run a bakery in New Jersey and Pennsylvania, catered in Philadelphia, worked every position in restaurants from the dishwasher on up and threw in a little bit of business dining for good measure.
My commitment is to put all that knowledge and experience to work demystifying the world of baking (and cooking, if the mood strikes me) while converting favorite recipes, new and old, to gluten free. The goal is to make pastries and baked goods that taste and look great – not just for gluten free but plain ‘fabulous’ for everyone.
All those foods you thought you’d never have again will be yours to enjoy!