I’m Kerry Bennett and I moved to Calgary to pursue my dream of opening a restaurant. I thought that as a restaurateur I could create a special place where people could appreciate good food and enjoy being together. I decided to round out my previous experience by taking the culinary program at SAIT.
Not long before the program started, I realized that I couldn’t eat gluten, which led to many tearful nights. It may seem dramatic, but the thought of never getting to experience real Chicago deep-dish pizza or crepes on the streets of Paris was devastating.
I took the program despite my restrictions and modified the recipes to work for me. It didn’t take long to realize that delicious gluten-free baking was possible, even when the finished product wasn’t always what we intended! We made dinner rolls that turned out to be the best Yorkshire puddings ever, and a strudel dough that actually made beautiful bread. Regardless, we were learning.
With my friends’ help, the research continued and the dream grew. I thought, why not change the way we dine out? Even though I had the recipes to make delicious gluten-free bread, I couldn’t enjoy it in restaurants and thus my purse was full of crumbs from carrying buns around.
Maybe I can’t change Chicago or Paris, but I can change the way we eat out locally as Canadians. My goal is to create delicious products that are not a default for celiacs, but a choice for everyone, one bun at a time.