Elisabeth Prueitt of Tartine is a very renowned chef. She has written several cookbooks and has a business including shop for bread, pastries, ice cream, and more. From the time that she first began cooking she has obtained a large fan base of loyal customers. Recently there has been a push for a certain kind of food. Back when she first started, she explained, she did not cook things without wheat or using oats and other new “healthier” ingredients. She herself suffers from a gluten allergy which has caused her to branch out and experience new ways of cooking things. I think it is great that some of the best chefs are striving for ways to make food that people want with certain ingredients and all the while making them tasteful.
New York Times, November 9, 2016 Edition, page D1