On Thursday, April 27, Drexel University’s School of Public Health and Goodwin College’s Department of Hospitality Studies joined the National Foundation for Celiac Awareness (NFCA) for an important event. The Gluten-Free Cooking Spree, which featured tasting of doctor and student-chef-made cuisine, raised needed awareness of celiac disease. Celebrity judges included Drexel faculty members Georges Perrier and Christina Pirello. Click here to read coverage in The Burlington County Times.
The event took place at the Hospitality Management’s Academic Bistro at Drexel University, 33rd and Arch Streets, on April 27 from 6:00 to 9:00 pm. The evening offered tasty, gluten-free hors d'oeuvres, desserts, wine and beer and proved that healthy cooking doesn’t have to be boring. Students from Drexel’s culinary arts program teamed up with doctors from Hahnemann University Hospital, Children’s Hospital of Philadelphia, Temple University Hospital, Einstein Hospital, St. Christopher’s Hospital for Children and Thomas Jefferson University Hospital. Attendees were invited into the chefs’ kitchen at the Academic Bistro to get the inside dish on gluten-free cooking.
Georges Perrier, chef of Le Bec-Fin, Georges' and Brasserie, and Christina Pirello, host of public television’s Christina Cooks and cookbook author, judged the contest and declared the winners. A donation of $50 per person supported efforts to raise awareness and fund research for celiac disease. More information is available online at http://www.celiacawareness.org/.
“Celiac was once viewed by the medical community as a rare disease; only recently did the NIH announce that it affects millions of people,” said Marla Gold, MD, dean of the Drexel University School of Public Health and event co-chair. “This is a serious public health issue with long-term consequences. Drexel University School of Public Health wants to raise the profile of this issue and encourages support from the Philadelphia community. We truly stand behind NFCA’s vital mission.”
“The only real treatment for people with celiac disease is to follow a gluten-free diet. That makes this an ideal awareness event for our culinary arts program,” said Chef Francis McFadden, assistant dean, Drexel Goodwin College of Professional Studies Culinary Arts and Hospitality Management. “With the new labeling laws in 2006 that require all major food allergens be disclosed, chefs are much more likely to design a meal that is truly gluten-free. With the percentage of the population afflicted with celiac being 1 in every 133 people, a chef in any given restaurant needs to be prepared to present at least 4-5 meals that are celiac-friendly daily.”
Celiac is a hereditary disease that interferes with the absorption of nutrients. People who suffer from celiac cannot tolerate the protein gluten, which is found in wheat, rye and barley. Gluten-free products are often difficult to find, and it takes time to scan product labels. Even then, manufacturers are not required to consistently identify products that have gluten. Medications can also contain the protein.
The National Foundation for Celiac Awareness is a nonprofit organization made up of medical specialists, professionals, and industry leaders all dedicated to working with leading researchers to better understand celiac and to find a cure. NFCA is a leading resource for celiac information, and the only organization with a nationally-focused celiac awareness campaign. The NFCA website offers free, comprehensive information and support materials to celiac patients, their families, and health care professionals.
Drexel University's Bachelor of Science in culinary arts is among the first of its kind in the United States. It comprises roughly equal parts liberal arts, business and administration, hospitality management, and culinary arts. Upon completing the program, students have an understanding of how to design or create a desired environment, how to market it, and how to deliver it to the customer. Students also receive a minor in business administration and complete the first year of foundation courses required for an MBA degree at Drexel.
The mission of the Drexel University School of Public Health is to promote the health of communities through an integrated program of education, research, service and practice, with programs that emphasize the unique role of human rights in public health. Through problem-based learning and collaborative work with community groups and agencies, students learn to work effectively with and within diverse communities and neighborhoods; healthcare financing and delivery systems; research institutions; and governmental and community-based health and human service organizations. SPH is accredited by the Council on Education and Public Health; it is only one of 36 accredited schools of the Association of Schools of Public Health. For more information, call 215.762.4110 or visit http://publichealth.drexel.edu.