Chris Giglio
When I first graduated from college and moved into my apartment alone, it hit me: I don’t know how to cook! Rather than succumb to the temptation to Doordash all my food, I spent my nights and weekends determined to become a competent chef - after all, I’d just moved to a new city and didn’t have any friends yet!
After wooing my future wife with a delicious risotto, getting married, and doing my part to have our first daughter, we found out that Bre (no longer my future wife and just my wife) was gluten, lactose, and egg intolerant, which begged the question what on earth can she eat any more? Well, the answer quickly became everything she did before as I made it my mission to rebuild our recipe book using new ingredients she could tolerate. I hope to share what I’ve learned with as many people as possible to let them know that an intolerance or an allergy doesn’t mean they have to say goodbye to their favorite foods, and to keep innovating in the kitchen to bring flavor to rebuilt recipes.
After wooing my future wife with a delicious risotto, getting married, and doing my part to have our first daughter, we found out that Bre (no longer my future wife and just my wife) was gluten, lactose, and egg intolerant, which begged the question what on earth can she eat any more? Well, the answer quickly became everything she did before as I made it my mission to rebuild our recipe book using new ingredients she could tolerate. I hope to share what I’ve learned with as many people as possible to let them know that an intolerance or an allergy doesn’t mean they have to say goodbye to their favorite foods, and to keep innovating in the kitchen to bring flavor to rebuilt recipes.