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53 F & B M A G A Z I N E Q&A HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Oh, a little sad. Our menu is almost entirely gluten free, so that is good. But I wish HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Oh, a little sad. Our menu is almost entirely gluten free, so that is good. But I wish customers would focus more on what they can eat, and what is lovely and nutritious and Oh, a little sad. Our menu is almost entirely gluten free, so that is good. But I wish customers would focus more on what they can eat, and what is lovely and nutritious and nourishing, rather than so much on ingredients to be terrified of, to make taboo and customers would focus more on what they can eat, and what is lovely and nutritious and nourishing, rather than so much on ingredients to be terrified of, to make taboo and eliminate. I am the kind of person who, if you tell me I can’t have something, will crave and nourishing, rather than so much on ingredients to be terrified of, to make taboo and eliminate. I am the kind of person who, if you tell me I can’t have something, will crave and fixate on that very thing. So even if I want to avoid something for a while, I never give eliminate. I am the kind of person who, if you tell me I can’t have something, will crave and fixate on that very thing. So even if I want to avoid something for a while, I never give myself rules. I try to focus on the positive not the negative. That is part of the inspiration fixate on that very thing. So even if I want to avoid something for a while, I never give myself rules. I try to focus on the positive not the negative. That is part of the inspiration behind Vinaigrette—a healthy place that doesn’t make you feel deprived, or like eating well myself rules. I try to focus on the positive not the negative. That is part of the inspiration behind Vinaigrette—a healthy place that doesn’t make you feel deprived, or like eating well is a sacrifice. A more balanced approach. behind Vinaigrette—a healthy place that doesn’t make you feel deprived, or like eating well is a sacrifice. A more balanced approach. is a sacrifice. A more balanced approach. WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Work on a farm and learn to make compost. PROFESSIONAL CHEF? Work on a farm and learn to make compost. Work on a farm and learn to make compost. LASTLY, WHAT DO YOU TO WHEN RELAXING? LASTLY, WHAT DO YOU TO WHEN RELAXING? I read, make collages, garden, loaf around in my PJ’s, take naps and write. LASTLY, WHAT DO YOU TO WHEN RELAXING? I read, make collages, garden, loaf around in my PJ’s, take naps and write. Thank You, Chef Erin I read, make collages, garden, loaf around in my PJ’s, take naps and write.

Wade’s Vinaigrette opened its first location in 2008 in one of the hottest and fastest growing market segments of the restaurant industry. With three Vinaigrette locations, a retail store and two farms in her burgeoning and sustainably-minded enterprise, Wade has proven her ability to anticipate trends in consumer demand and society as they apply to food and eating. Her perspective on how her industry is changing and what the future may hold are backed by 15 years of close observation of food, farming and health. For More Information on Chef Erin Wade: By Clicking Here

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Food & Beverage Magazine January 2017