Culinary Day

Early Bird Registraion has ended but we still want to experience part of the 2011 conference. When you register for the 2012 Confernece you will receive 1 Free Digital Download Video a $5.95 Value! To register for the conference click here >>

Culinary Day
Wednesday, May 23: 9:00 am – 5:00 pm

It all begins with good food. Enjoy the return of Autism One’s culinary experts and some new faces!

You've heard the gluten- casein-free (GFCF) and Specific Carbohydrate Diets (SCD) help children with autism. “Wait a minute! Remove gluten and casein from my child's diet? That's all my child eats. He'll starve.”
 
We agree it can seem overwhelming. Far from starving the results are often nothing short of miraculous. Constipation and diarrhea often clear up within days, self-injurious behaviors, aggression, and spinning disappear. Social skills from language to eye contact to conceptual capabilities suddenly blossom.

Preparing these diets does not have to be hard. In fact, it can be as simple as preparing regular meals. The difficulties are in knowing which foods are permitted, where to begin, and what to expect.

There is no substitute for hands-on training. You will watch, learn, and help prepare meals which tickle the taste buds, heal the body, and rejuvenate the spirit, while providing the best nutrition.

Quality foods and a healthy diet are essential and play a foundational role in our children’s recovery. Discover the reasons food can cause problems and the solutions and techniques you can implement.

Join us for all new cooking demonstrations and recipes for the GFCF, SCD and other diets with food sampling; meal planning session and a panel discussion, “Ask the Chef” to answer your questions.

 

Here is a sample of what last year's Culinary Day schedule looked like.  The information for 2012 will be posted in the coming days.  Please check back. 


Presenters:
- Sueson Vess is chef to AutismOne, the creator of Special Eats, and author of Special Eats: Simple, Delicious Solutions for Gluten-Free & Dairy-Free Cooking.
 
- Anna Sobaski is the creator of Breads From Anna®.
 
- Deepa Deshmukh, MPH, RD, LDN, is a dietician and nutritionist.
 
- Sherrin Ross-Ingram is the parent of a child with autism, who uses both GF/CF and SCD diets and is involved with traditional foods. Sherrin formed a group called Real Nutrition for Sustainable Health.
 
- Denise San Filippo is a trained pastry chef with celiac and is a mom to an adult son on the spectrum.
 
- Anastasios Michalopulos, MS, CCC-SLP, is a feeding and swallowing therapist.
Agenda  
9:00-9:15 Sueson: Introduction and overview of the day
9:15-10:30 Anna: Breads, breakfast, and new ways to add protein and greens into muffins
10:30-11:45 Sueson and Denise: Techniques and tools demonstrating how to roast, sear, sauté, deglaze, and make gravies.  We will start with basic recipes and build a meal for the entire family.  We'll show how to use an ENTIRE chicken -- bones and all -- adding beans (soaked, cooked from scratch), while explaining tools and how to best use them (knives, pots, pans, other utensils). We will use vegetables that may be new to you.
11:45-12:30    LUNCH
12:30-1:30 Sherrin will motivate and illustrate how to make and incorporate traditional foods, such as broth and fermented foods including sauerkraut and kombucha.
1:30-2:15 Deepa will demonstrate using spices and chutneys for flavor and healing beneficial principles.
2:15-2:30 BREAK
2:30-3:00 Feeding Specialist Anastasios will discuss HOW TO get your child to eat the above- mentioned healthy foods.
3:00-4:00 Ask the Chef Q&A