Pastry Chefs with Wheat Allergies and Celiac Disease

While Brisson did her best to change her lifestyle, including regularly seeing a natural doctor and working at Carnevino, a restaurant with a protein-vegetable driven menu, this did not totally eliminate all of her gluten-related issues.

As a chef with a celiac and Hashimoto’s Disease, it is difficult to be taken seriously. “It’s hard to make chefs understand,” Brisson explained. “They make fun of you - you and everybody else. This industry is trying on a daily basis, with normal hurdles, and then to throw those things on top of it makes it really difficult.” However, the mockery doesn’t stop Brisson from looking on the bright side. “It’s really connected me to my customers a lot more,” she said.