Celiac Awareness Tour
Returns to Cincinnati.
One Day Only!
Sample Delicious Gluten-Free Products from Dozens of
Local and National Gluten-Free Food Companies.
Meet Top Chefs and Celiac Experts
Schiff Conference and Banquet Center
(at the Cintas Center)
Saturday, September 22, 2012
Besides meeting medical experts you can watch live cooking demonstrations on the Rudi's Gluten-Free Bakery Stage and enjoy delicious gluten-free food samples from dozens of local and national companies. (See companies below!)
- Win Gluten-Free Prizes!
- General Admission Tickets Available At Door
- Children Under 12 Receive Free Admission
- For Info Call (440) 799-4344
Veena Grandhi, MS, RD, LD, CPT
and Certified Fitness Instructor
Veena Grandhi is a Registered Dietitian and Certified Fitness Instructor. Veena earned a Masters Degree in Nutrition and Dietetics from Kent State University, Kent, Ohio.
Currently, Veena has a private practice in the Cincinnati area and she provides consultative services in collaboration with Gastroenterologists in the area to assist in the management of various GI disorders. Veena’s coaching has driven significant results, from weight loss and improvement in lipid profile, to general health and energy enhancement.
Besides her consulting practice, Veena is part of the TriHealth Corporate Health Department, Worksite Wellness service, called Preventive Health Systems. She is also a Certified Personal Trainer.
Affiliations: The Academy of Nutrition and Dietetics, Ohio Dietetic Association, National Nutrition Council, and National Academy of Sports Medicine.
Amy Jones, M.S., R.D., L.D.
President, Logan County Celiac Support Group
and Mary Rutan Hospital
Amy Jones is a dietitian, speaker, and author on Celiac disease and the gluten-free diet. She facilitates the Logan County Celiac Support Group in Bellefontaine (which she founded in May, 2010) and also consults one-on-one with those with Celiac Disease and gluten intolerance.
In 2011, Amy was honored to be named one of “10 Dedicated Dietitians Who are Making a Difference” by Today’s Dietitian magazine. She is a popular speaker on the topics of Celiac and weight management, recently appearing as a panelist for two nationally broadcast webinars for the National Foundation for Celiac Awareness. She has also spoken at 2 previous Celiac Awareness Tour stops in 2011, as well as the Nationwide Children’s Hospital Celiac Conference.
She is a graduate of West Virginia Wesleyan College and Ball State University. She holds a certificate in Adult Weight Management from the Academy of Nutrition and Dietetics. She has completed additional training in Celiac at the University of Chicago Celiac Disease Center. She also completed the GREAT dietitian training program from the National Foundation for Celiac Awareness.
Amy lives near Columbus, Ohio with her husband Mike and her 5 year-old son Ben. In her spare time, she enjoys reading, running (she recently completed her fifth half marathon), yoga, and spending time with friends.
Author & 'Chef of the Future'
Louisville, Kentucky based Chef Peter Klarman will soon be author and chef Peter Klarman. His book, "Better Food for a Better You," will be out this spring.
Since completing a culinary training program four years ago, he has worked in various restaurants in Louisville, Kentucky and in the food service kitchens of Wild Oats and Whole Foods Markets. In addition, he has been a personal chef for people with various health concerns and presented several food demonstrations throughout the area
He believes in the importance of empowering yourself when it comes to making better food choices.
Executive Chef, Maggianos
Karl Lenz has been with Maggiano’s for over fifteen years and has opened 4 of our restaurants. Karl was born and raised in Germany and received his culinary training in Europe, starting as a Sous chef for Hilton for seven years and traveled the globe to London, New York, Guam and Chicago, along with being a chef on a cruise liner for two years.
Karl’s favorite dishes at Maggiano’s are our classics and a frequent meal that his mother made during his adolescence—Spaghetti & Meat Sauce and Spaghetti & Meatball. Since Karl is from Germany, at home he enjoys cooking German dishes and enjoys many different Mediterranean inspired dishes when he dines out.
Karl spends his free time with his wife Erika, who also worked for Maggiano’s for eleven years and their son, Chris, who he shares his love for ice hockey with!
Chef Jean-René Renusson
Chef Jean-René Renusson literally grew up in the kitchen, even taking his first steps in the kitchen of the Ritz Carlton in Chicago. His father, world renowned pastry chef, Gilles Renusson had been head pastry chef there. It wasn’t long before Jean-René was off to Austria to apprentice at a pastry shop and then to a patisserie in Grand Rapids. You could say culinary arts is in his blood. He has since worked at the Amway Grand Plaza Hotel in Grand Rapids, and is now working for Savory Foods as a gluten-free and vegan chef. As a vegan, he has submerged himself in perfecting recipes that not only taste mouth-watering, but also are gluten-free and some vegan as well.
Also featuring many more Local and National Vendors!