My husband and I plan to start an all-gluten-free lunch/dinner cafe within the next 5 years. I can't take culinary classes because I'm too allergic to gluten to be in a flour-flying environment, so I'm homeschooling myself in the culinary arts. I try new recipes all the time and have no problem converting them to gluten-free. But what should my core curriculum be? What should I be practicing for technique and knowledge? (Yes, we both have experience working in restaurants; I'm just a little terrified to be completely in charge of all the food!)
You deserve a cookie.