Executive Chef Aaron Flores of Celiac Sprue Association

With a growing awareness of gluten-sensitivity, foodservice operations are developing menus that are gluten-free. In an effort to help you cater to your customers who are gluten-sensitive, the USA Rice Federation spoke with the Executive Chef for the Celiac Sprue Association, Chef Aaron Flores.

Read below for helpful hints on gluten-sensitivity and interesting facts about Chef Aaron. Then try his recipe: Seafood Risotto with Grilled Vegetables.

Aaron Flores' Professional Background
	Celiac Sprue Association – Executive Chef at Large; Host of “Table Talk” Internet roundtable on Celiac Disease and cooking gluten-free; Culinary Conference Planner Experience Includes – currently the Executive Chef at a major hotel in Chicago; owner of Chef Aaron, Inc (designs foodservice systems for handling special diet requests); over 10 years working with the Disney Corporation

	Why has “gluten-free” become a growing trend in foodservice?
	With more education and proper diagnosis, more individuals are finding they have a need for a gluten-free lifestyle. (Gluten is the common name for proteins found in wheat and related grains.1) Food is at the forefront of American culture, and just because you are allergic or severely intolerant to a certain food item doesn’t mean that you can’t go out and enjoy food! Foodservice establishments are keying in on this untapped market, using ingredients like rice as flavorful substitutes.
	Why did you get involved with the Celiac Sprue Association?
	When I was a Sous Chef working at Disney’s 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.
	What’s your advice for other cooks who want to offer gluten-free menu items?
	Review your own menu. There are lots of items on your existing menus that are already gluten-free. Start with the items that have rice (which is naturally gluten-free): risotto, paella and rice pudding. Rice is so versatile you can use it in appetizers, entrees and desserts.
	Explain how you use rice to showcase its versatility during your daily job?
	I use rice throughout my restaurant and banquet menus. Such as, seafood risotto, wild rice stuffed chicken breast and English Pea Risotto with Orange Glazed Airline Chicken Breast. I also offer rice pilaf as a side dish and gluten-free pizza, dinner rolls, spaghetti and macaroni made from rice and rice flour.
	Why did you get into cooking?
	I cooked for tuition money while I went to school to be a lawyer. When I worked for Disneyland Hotel, I met Chef Bill Orton. He showed me the art of cooking – I caught the kitchen bug and never looked back. He still continues to be my mentor and I appreciate all the things he taught me.
	How would you describe your cooking style or philosophy on food?
	Food is an experience – it incites good memories. It is something that needs to be savored and thoroughly enjoyed. I believe in Slow Food – natural, organic, from scratch cooking that is from the earth to the table using the freshest local ingredients possible. U.S.-grown rice is a natural ingredient for these and all types of cooking.
	What food trends do you see and how do they affect what you do?
	Healthier eating is a trend I see more and more here in Chicago. I offer nutrition information on my healthy menus and offer smaller bites in dessert offerings both in banquets and in the restaurants I oversee.
	What is the one ingredient your kitchen will never be without?
	Fun! If you can’t have fun doing what you love than there is no need to continue to do it!
	What is your favorite kitchen gadget/tool?
	My trusty French Knife. It is a Chef’s best friend.
	Most delicious/memorable dish you have ever eaten?
	You would expect a Chef to regale you with descriptions of endless courses at five diamond establishments, but I would have to say my most memorable meals were the Wintertime tamales that my grandmother Justa and mom Rosemarie made so lovingly for us year after year.
	Most embarrassing (or disastrous) culinary moment?
	The time I mistakenly tried to caramelize salt instead of sugar on 200 crème brulees 20 minutes before a high profile banquet. The Chef took pity on me and pulled out 200 more for a party the next day, but he told me I had to stay and replace the desserts before I went home that day. At 5am, when the Chef came in, I had just finished the last one. He handed me a cup of coffee and told me that the party had canceled last minute.