Hello everyone!
If you have been following my blog prior to 2016, you will probably notice that my blog posts are a bit, well, not as consistent, which is why I am sharing today’s post.
Last year I moved out of my parents house. That in and of itself was a huge step, especially since the effects of chronic Lyme Disease still rule day in and day out. However, I did it anyway, as sometimes you just have to take risks and be uncomfortable for awhile in order to move forward in life. That being said, not only did I move out, but I also transferred from doing online college to going to an actual institute – The Art Institute of Nashville.
As you may have noticed, it is a great passion of mine to reach others through food. Yet it is an even greater passion to be able to reach individuals who battle health issues like myself, through the healing power of food. This has caused a great desire to have my own business someday that combines both food and functional medicine to treat individuals. While I have gone back and forth about attending medical school, or something a long those lines, it still isn’t something I am sure my body could handle, so culinary school it was.
I get a lot of questions from readers and followers on my Instagram of how in the world I attend culinary school while eating according to the Autoimmune Protocol and (or) keto. Well, for starters, I don’t eat lot of the food I make. This may seem really odd to some of you, however, throughout the years I have learned how to create dishes without actually tasting them. Therefore, it’s not really something I worry about, and it hasn’t let me down yet. Of course, I can taste some of the things I make, depending on the nature of the course. In my fundamentals class, a lot of the dishes were based off of classic French dishes. Not much wheat flour was used, and I would cook with olive oil or butter any chance I could. Ultimately, I didn’t go into school expecting any of the classes to be making food I can eat (though sometimes I get lucky), and while they do have my disability papers on file, I typically just let the classmates I am cooking with know if I cannot take the risk of making a certain dish. More times than not, everyone is very kind and willing to accommodate me. If anything, being around foods that I cannot eat has helped me break the strong stigma or fear that can all too easily grow when you are allergic and (or) have inflammatory reactions to innumerable foods. Being at school and around individuals from all walks of life has also reminded me that everyone has their own story of past or present battles. It can be easy to feel like an outcast when dealing with a chronic illness, however, I have come to realize that the scars of many individuals I pass in the halls are just as invisible. Never let the pains of today stop you from getting up and following your dreams tomorrow. There is always hope on a new horizon.
Overall, the main reason I am posting this quick little update is so that you all know that I haven’t given up on blogging. Quite the contrary. You all have, and remain my biggest motivation. When I wake up in the morning and feel as though attending a four hour kitchen class is merely impossible, I think of you. While it is no lie that cooking is a passion of mine, it is serving all of you that gives my passion purpose. So, while I may not post as many articles or recipes during this busy point in my life, just know that at the end of the day, I am becoming a chef so that I can serve all of you in more ways than simply posting recipes. Thank you all for the continuing support, I wouldn’t be where I am today if it wasn’t for you all.
Psalm 147:11 “the Lord delights in those who fear him, who put their hope in his unfailing love.”
I love your blogs and positive attitude. You are a true inspiration and I believe you can accomplish anything you set out too. I look forward to hearing about your continued success!
I love this post Gabriella. When I went to culinary school not tasting wasn’t really an option and I ended up feeling really sick by the end of my schooling as a result of that. I did my best to avoid some foods and towards the end I was more strict because my inflammation was out of control and I really needed to be. Back then I didn’t realize how much food affected my symptoms. Going to culinary school, where I tried so many different foods, actually helped me pin-point that certain foods made much, much worse, so it was a good learning experience even if it was hard on my body. I was certainly wondering how you were doing with your classes and the issue of tasting/cross-containinatin. Now I’m like you too, I don’t have to taste foods as I usually can’t when I’m cooking for my husband. Anyway, congrats on moving out and going to school! You’re food creations look so beautiful!
Thank you so much for writing this post. I have been missing your more active blog site postings and I am thankful to have this peek into your personal life so that I can understand why you have not been writing as much. Actually I thought that your moving away from home and going to school was why, but it still helps to have you talk about it. I am glad that you are able to handle school and maintain your weight (so nice to see more pounds on your frame!) and that you have a valuable goal that you are working toward. Thank you for thinking so highly of us, we love you.
I wish my family was as understanding as yours, as I’m cutting out nightshades, that of which they only think is Potatoes, but I’m cutting out all the nightshades: Tomatoes, Peppers (all but peppercorns, as I don’t think I have any reaction), potatoes (except sweet and yams, of course), and Eggplant, which wasn’t in this house much to begin with, but now evidently that’s also Goji berries, which my favorite tea company, Stash has this lovely Goji green tea, yet to take a risk of getting 20/18 bags would be something I couldn’t handle or deal with, so I can’t take that risk of them actually being nightshades and having a reaction.
I mostly cook and bake for myself, so I always taste whatever I make, though, I do understand there are plenty of chefs who do not taste nor eat their own dishes. Of course, if I make something and don’t like the taste of it, I’ll eat it all anyway, I don’t like wasting food I make due to the lack of flavor, or a bitter flavor.
I’m writing this comment to thank you for going against all the grains of food and defying food to be medicine!! Unlike my family who don’t know nor understand this concept of using food as medicine. I believe I am a celiac, my teeth go brown whenever I’ve been glutened, wheat, or have whole grains, which I should eliminate grains all together, I’ve also been having to eliminate added sugars, other than maple and honey, and molasses, though I’m sure molasses probably isn’t paleo, I’ve not looked, and sometimes my brain can’t hold the info.
The more people we get like you in this world, the more close-minded people may see the light, wake up and realize that certain things we eat that have been deemed safe to eat aren’t so safe to eat after all.
Congratulations on taking that big next step! Please become an amazing chef and then open an AIP restaurant near me…
SO exciting, Gabriella and so neat to read a little about it. Glad God has you right where He wants you <3
Thanks girl!!!+
I just came across your website within the last week and I’m blown away by your testimony! You have come further in your years on this planet than I. I finish my AS degree for Baking and Pastry Arts in about 3 weeks! I’ve always wanted to be a chef but I love to bake JUUUUST a bit more than I like to cook…at least I think so…ha. 95% of the time I have consumed something out of our school kitchen I have ended up very sick (I stuck only to GF foods) and I completed the whole baking program baking everything gluten free. While I was popular with the people who “like to eat gluten free” my instructors didn’t share my passion. They were understanding for the most part. I also plan on continuing my education down the nutrition path and hope to somehow share that when I open my bakery….some day in the next few years. I still struggle with having a lot of days of “not feeling well” but I have an amazing God and very patient husband. Thank you for your inspiration, encouragement, education and recipes. Let us always remember how amazingly strong Esther was in her deliverance…
Denise,
Thank you for this. It is a blessing to hear from youth shares my passion in culinary arts and faith in God.