I’ve cooked a couple hundred lunches already in my just-over-a-year stint as Resident Chef at Couchsurfing. That’s a lot of recipes. I try and switch it up, keep it fresh and interesting, and only repeat once in a while.
Before Couchsurfing, I was a personal chef for 11 years, and my specialty during that time was cooking for people with food allergies and sensitivities. I know my way around gluten, dairy, soy, shellfish and peanuts (the five most pernicious) and dozens more pesky ingredients. My current customers are millennial techies, and only a few have food concerns, so this gig has been a piece of cake.
