It’s been over a month now, and I still haven’t touched a single slice of bread, bowl of pasta, or pillowy-soft gnocchi. In addition to giving up gluten, I decided to quit eating refined sugar.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
