Chef Ken and Deni Van share their stories, strategies, and tips to help you navigate eating in a world where what’s in it doesn’t seem to matter to most people except to those who live with food sensitivities. Bringing awareness and education while helping people with food sensitivities to better every aspect of their life. Not in fear of eating food, but having the knowledge and confidence to cook, shop, and eat out for themselves or for their family members who always have to ask - what’s ...
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014 Food is Love with Chef Angelique Santana
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Angelique is the owner and founder of Eat With Angelique, the small business launched with a singular mission in mind - to guide people toward a healthy lifestyle starting, but not ending, with the food they eat. Angelique is a speaker, the author Food Is Love, she a health coach, and, of course, a chef. We might as well eat well ~Angelique Santana…
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Chef, I was looking for a mayonnaise and the label screams gluten free yet the ingredients started with soybean oil which Deni can’t have. Call to arms! Time to open our eyes, look at our favorite products and see what is actually in your sauces and mayo. Store bought stuff will use what is cheapest and what is most available. You can’t mess up an …
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012 YouTubes Love of Broccoli Sprouts with Jeff Reynolds of JeffMara Kitchen
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Jeff Reynolds is a YouTuber, Podcaster, Video Editor, Musician, Chiropractor with over a billion views and over a million subscribers. He and his wife own YouTube channels that total over a Million Subscribers and over a Billion Views. Their videos have earned millions of dollars in ad revenue. You can see examples of their work on two of channels …
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011 University Student Thriving with Food Sensitivities
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Our special guest is a local University student majoring in Health Sciences, Kieran, who lives with severe food sensitivities to coconut, wheat, corn, tree nuts, eggs. Wheat, corn, and coconut are the hardest to live with. "The best way to protect myself from eating these foods is to read the ingredients." Must be diligent and always read the ingre…
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010 It's Time to Build Your Recipes
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It's Time to Build Your Recipes!Put together your recipe book. Spark some ideas and share them with us! We are looking forward to seeing what you come up with. We are expanding our YouTube channel with techniques to build your confidence in the kitchen. Be sure to join our social learning Facebook group The Food Sensitives Community…
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Introducing allergens in the top 8, mind shifts that it is also safety and we have the top 14 in the industry. Top 8 listed -milkeggs fishshellfishtree nutspeanutswheat and soybean. The Food Industry Safety top 15 (+1 to come)CerealsCrustaceans (shrimp, lobster, crab)Molluscs (oysters, clams, mussels)Fish (with scales)Lupin legume EggsDairy Mustard…
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In this episode we talk about the facts and myths with MSG, Mono Sodium Glutamate along with some of the history of it in the Western World.By foodsensitives
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007 The rebirth of Mise En Place 6 - Plating
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The Rebirth of Mise En Place 5 - Plating We have come full circle, everything coming back to the beginning, you’re tasting with imagination, you went through the process and now you're tasting it in reality. Full circle from beginning to end and all the steps that were involved standing in confidence. You create in reality what you imagined. Get it…
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006 The Rebirth of Mise En Place 5 - Prep
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The Rebirth of Mise En Place 5 - Prep The rebirth of Misan plaz series - mindset - recipes- ingredients - timing- Prep** Planning ahead Clean as you go, my favorite to watch when I was a kid was Julia Child. Then as executive chef I have to make sure everyone is ready. Timing comes down to everything being in its place, organized and clean. When yo…
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005 The Rebirth of Mise En Place 4 - Timing
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The Rebirth of Mise En Place 4 - Timing Timing is everything! At the stove, at the dinner party, at the season, with the rebirth of Mise En Place, it's not only don’t prepare the salad before starting the roast, and start and end with a clean kitchen, it’s immediate! Challenge on timing is flipping an egg. Open invitation for a conversation on your…
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004 The Rebirth of Mise En Place 3 - Ingredients
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The Rebirth of Mise En Place 3 - Ingredients - Begin with ingredients, end with ingredients, along with mindset - Use fresh ingredients Ingredients have ingredients and how the products don’t list all the ingredients and will mislead with ingredients. Ingredients will be a never ending thing for anyone with food allergies and sensitivities. Challen…
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003 The Rebirth of Mise En Place 2 - Recipes
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The Rebirth of Mise En Place 2 - Recipes Avoid the recipe of disaster, start with the formula of success! Cooking with food allergies and sensitivities requires constant substitution - the mind of substitution. You will be looking at other recipes and looking to substitute. Keep a record of what formula you’re using and adjust from there. You are b…
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002 The Rebirth of Mise En Place 1 - Mindset
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The Rebirth of Mise En Place 1 - Mindset Introducing the Rebirth of Mise En Place! It starts with Mindset. Living with food sensitivities does not have to limit you. What is the definition of mez en place? Stand in your kitchen and just look. start to think about where you would need to put things. The White house kitchen is a galley kitchen, it mi…
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Who are we and why we started this Podcast.By foodsensitives
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000 Welcome to the Food Sensitives Podcast!
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Chef Ken and Deni Van welcome you! They share their story, and bring awareness and education to food sensitivities and allergies. Let's start the conversation.By foodsensitives
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