Welcoming Kathlena, The Allergy Chef: A Culinary Innovator Crafting Allergy-Friendly Delights

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In the vibrant culinary landscape of San Francisco, a city known for its diverse and innovative food scene, Kathlena, fondly known as The Allergy Chef, stands out as a beacon of hope and creativity for those navigating the challenging world of food allergies. Kathlena's journey into the world of allergy-friendly cooking is not just a professional choice, but a personal mission, born from her own experiences and challenges with multiple food allergies.

As a mother, author, and chef, Kathlena has dedicated her life to transforming the way we think about allergy-safe cuisine. Her story is one of resilience and innovation. Diagnosed with over 200 food allergies and intolerances, Kathlena faced a daunting culinary landscape. Yet, where many saw limitations, she saw a canvas for creativity. She embarked on a quest to create delicious, safe meals, not just for herself but for her family and countless others facing similar challenges.

Her approach to cooking is revolutionary, replacing common allergens with alternative, wholesome ingredients without compromising on taste and texture. Kathlena's recipes are a testament to her belief that food restrictions do not have to limit the joy of cooking and eating. Her cookbooks are treasured guides in many kitchens, offering a range of recipes that are as nourishing as they are delicious.

But Kathlena's impact extends beyond her kitchen. She is a vocal advocate for allergy awareness, educating communities about the importance of understanding and respecting food allergies. Her workshops and talks are a source of inspiration and knowledge, empowering individuals and families to embrace an allergy-friendly lifestyle with confidence and joy.

In today's conversation, we dive into the world of The Allergy Chef, exploring her culinary adventures, her insights as a mother navigating food allergies, and her exciting upcoming projects. Join us as we uncover the layers of her inspiring journey, one delicious, allergy-safe recipe at a time.

Questions:

 1.**Culinary Experiments:"Kathlena, could you share one of your most memorable kitchen experiments that didn't go as planned, and what did you learn from it?

I've been incredibly blessed that 99% of my kitchen experiments work out well. I suppose one of the few that didn't, that pushed me in a good way, was a super allergy friendly (and gluten free) chocolate cake. This was years and years and years ago. The cake sorta blew up a bit in the oven and it was a giant mess. My response was to laugh and some shock as well. That cake, looking back, was a pivotal moment for me and I didn't know at the time. I cleaned up the mess, reviewed my ingredients, did more research, and got back in the kitchen. The next time I baked, I ended up creating the first version of a chocolate cake that would become the flagship of our bakery. Thousands of people bought it and said it was the best they'd ever had. People without dietary restrictions said it was so good they had no idea it was free-from. Had I quit after the blow up, a lot of what you see today wouldn't exist. However, I'll also add, I'm generally not a quitter. You have to have a lot of grit to make good free-from recipes when you can't personally eat any of it.

2. **Ingredient Swap:** "If you had to pick one ingredient that you use frequently in your allergy-friendly recipes and swap it with something unconventional, what would it be and why?

I suppose it would be arrowroot, but know that you're putting me in a tough position to only pick one ingredient. It's versatile and can be used in both free-from cooking & baking. In cooking, it's amazing at thickening recipes. Given my anaphylactic allergy to corn, I can't make traditional slurries etc., and arrowroot is always there for me. It can also be made to make a great dairy free cream sauce. In baking, since arrowroot is a light fluffy starch, it can help create a balanced and delicious gluten free & top 9 allergy free flour blend. I use it in almost all of my baked goods.

3.. **Dream Dinner Guest:** "Imagine you could invite any three people, past or present, to a dinner party you're hosting. Who would they be, and what would you cook for them?

I think I'd invite Nikola Tesla, Albert Einstein, and Auguste Escoffier. Now, if I could have a few bonus seats at the table, I'd have to include George Washington and Queen Elizabeth.

There are a lot of historical figures I'd love to share a meal with, mainly because I'd enjoy having a deep conversation with them and learning from their life experiences.

4. **Navigating Allergies and Parenthood:** "As a mother and an allergy chef, what has been your biggest challenge in balancing family life with the dietary needs of your children, and how have you overcome it?

I'd say the biggest challenge is the need to "do it all". Most people have access to some kind of convenience foods. Convenience is there on nights they don't feel like making dinner, a last minute class party, an impromptu outing with the family, and so on.

One of my kids can't eat food made on shared equipment with several major/common allergens. It means most convenience foods were never an option. To overcome this, I developed a strong workflow of batch cooking. At all times, I had at least 50 meals in the freezer (in addition to a range of desserts), ready to go for the kids. With the free-from life, batch cooking and freezing is honestly the only way to make it without losing your mind.

I'll add this as well: teaching the kids how to cook and bake. If free-from kids can't navigate a kitchen, they'll never be independent. By teaching them, you're building a necessary life skill, but also easing your own load.

5. **Upcoming Projects:** "Can you give us a sneak peek into any upcoming projects or events that you're particularly excited about in the allergy-friendly culinary world?

I think I'm currently most excited about my free-from (French/high end) pastry work. It's all gluten free and top 9 allergy free. Most of it is vegan as well (I use honey in select creations). I've been laying the groundwork for what will hopefully be my next big venture: spreading awareness and education among traditional pastry chefs.

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