Linsey Cake

Once upon a time I went to a stuffy college thinking I would become a filmmaker. Realizing I didn't have that certain special ego, I went to culinary school and became - much to my surprise - a pastry chef. I grew weary of the repetition of the kitchen after a few years and became a cheesemonger, then dropped the curds and got myself an mba, not the smartest move I've made. For about four years I worked in innovation and new product development at a consumer packaged goods company. After two successive layoffs in 2008 (I won the layoff lottery) I started working for myself, doing some personal cheffing, a little food and restaurant consulting, and enjoying myself more than I think I ever have. I've returned to the kitchen and spend a lot of time developing gluten-free recipes. My goal is to make simple, honest food from ingredients I've made, grown, or sourced locally. I'm not celiac, but at the urging of my nutritionist, gave up gluten nearly 3 years ago (and i've been off and on ever since).

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