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Gluten-Free: Easy As ABCDE

Kay Conley
Founder and President of Savory Moment, Inc

Kay Conley of Savory MomentKay is the founder of Savory Moment a company providing delicious and healthy chef prepared meals for busy people and families.  Kay received her formal training at Le Cordon Bleu Culinary Institute in Paris, France and her BA from the University of Texas.

During her seven years managing a food brokerage business, Kay helped many service delis develop their prepared meal programs.  Seeing a need for families to have wholesome and convenient, made from scratch meals, gave her the idea to start the first community cooking business in 1999. Far from the humble beginnings in a church kitchen, Savory Moment now boasts a state-of-the-art commercial kitchen and retail store in Redmond, WA.

As business and competition grew, Kay recognized the need for her customers to have their meals prepared for them instead of participating in the process; saving them time and ensuring quality.  As a result, Savory Moment chefs have been preparing a variety of high quality frozen meals since 2004.
Always looking for new opportunities to satisfy customers and grow her business, Kay turned her attention to gluten free meals in the spring of 2009.  Training from the NFCA (National Foundation for Celiac Awareness) gave the Savory Moment staff the education necessary to safely prepare gluten free meals.  Never willing to compromise quality, Kay and her chefs have tested recipes and ingredients creating a wide selection of restaurant quality gluten free entrees, side dishes and desserts.

Spring 2010 marks a new business strategy for Savory Moment from strictly retailing to the end user to also becoming a wholesaler of prepared gluten free meals to both retail and foodservice clients.

Kay and her husband Brent are the proud parents of two boys 15 and 6 years old and are busy with everything from driving lessons to kindergarten projects.

Mr. Richard J. Coppedge Jr., CMB
The Culinary Institute of America

Chef Richard Coppedge, Jr.1992-present Baking Instructor/Professor in Baking and Pastry arts at The Culinary Institute of America.

Specializing in baking for culinary students, 'specialty breads' for AOS baking and pastry students. Currently teaching 'Advanced Baking Principles', a nutritional/experimental baking class for fifth semester AOS baking and pastry arts students.


Author of 'Gluten-Free Baking with The Culinary Institute of America', 2008, through Adams Media.

 

Anne Roland Lee, MSEd, RD, LD
Director of Nutritional Services for Schar USA

Ann Lee of ScharAnne Lee has recently joined Schär USA as the Director of Nutritional Services. Previously she was the nutritionist at the Celiac Disease Center at Columbia University. She is an adjunct professor at University of New Mexico in the Nutrition Department.  Anne is involved in consumer education, research, as well as pursuing a doctoral degree.  Her research has resulted in published articles on the effect of a gluten-free diet on the quality of life, nutritional adequacy of the gluten free diet, and the economic impact of a gluten free diet.  She has authored a chapter in a nutrition text and co-authored a chapter in a gastroenterology text on celiac disease. Anne has developed numerous educational materials on the gluten free diet for both patients and professionals.  Anne has published articles on the effect of a gluten-free diet on the quality of life, nutritional adequacy, and the economic impact of a gluten free diet.  Anne is a member of the American Dietetic Association, and has been a member of the Evidence Analysis Library project on celiac disease and has been a reviewer for the On Line Nutrition Care Manual.

Doug Radi
Vice President of Marketing at Charter Baking Company, Inc.

Doug Radi of Rudi'sDoug Radi is Vice President of Marketing at Charter Baking Company, Inc. Mr. Radi’s role/responsibilities include developing and leading all marketing strategy and tactical plans for each of the Brands within the Charter Baking portfolio.  Mr. Radi has 15 years of experience in various consumer products categories, including 7+ years in the Natural / Organic food segment.  He has held various positions in marketing with WhiteWave Foods, Horizon Organic, Frito-Lay, and Bayer Consumer Care.  Prior to joining Charter Baking Company in August 2007, Mr. Radi was Director of Marketing at WhiteWave Foods where he lead brand strategy, marketing initiatives and P&L management for the Silk Soymilk Brand, a leading natural/organic food brand with $460MM in sales.  He’s also worked on household name brands such as Horizon Organic, Doritos, and Alka-Seltzer Plus.  Prior to his consumer packaged goods experience, Mr. Radi spent time in sales and marketing in the packaging industry.  He has an undergraduate degree from Colorado State University and a MBA in Marketing from Wake Forest University.

James J. McCurley
Regional Chef for P.F. Chang’s

James McCurleyJames McCurley, Regional Chef for P.F. Chang’s China Bistro for the East Coast and the Midwest is a 25-year veteran of the culinary industry. He joined P.F. Chang’s in 1998 and quickly rose to the position of Regional Chef. Currently, he oversees the culinary operations of 59 East Coast and Midwest P.F. Chang’s dining establishments.

James began accumulating his culinary experience in the mid 1980’s at various restaurants in his hometown of North Providence, Rhode Island.  Discovering his true calling, he went on to earn an A.S. in management, a B.S. in Institutional Management and M.B.A. in International Business from Johnson & Wales University in Providence, Rhode Island.

After graduating from Johnson & Wales University, James was appointed to the position of Executive Sous Chef at the Back Bay Restaurant Group in Boston, Massachusetts, for several area restaurants.  Following this role, he worked as the Executive Chef for Planet Hollywood in Washington, D.C., before taking a position with Brinker International in Dallas ,Texas as Senior Executive Chef for Romano’s Macaroni Grill.
James utilizes fresh, seasonal and regional ingredients and likes to maintain simplicity in his cooking and ingredients.  In his spare time, he enjoys cooking, traveling and experiencing new dining venues.



 

 
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