One of the things I love about being a caterer is fast-paced changes in eating. Nowadays at least 10 percent of guests at weddings and client events have special dietary needs – gluten-free, vegetarian, vegan, dairy-free – from necessity or personal choice. We enjoy that catering challenge, creating tasty new dishes to meet demand, which only five years ago was rare. On the home front it can be different. Many cooking school customers tell me they panic when faced with such requests. Maybe you fall into one of these categories and want to expand your recipe repertoire past noodles and stir fries. Just as we do for catering, we will focus on new ways to think about today’s food requirements. No way am I going to sacrifice taste and flavour, make finding ingredients difficult or force you into days of kitchen prep. We will create delicious, stylish dishes that cover all vegetarian, vegan, gluten free and dairy free bases and you can serve with panic-free pride.