Having graduated from London University with a degree in
Physiology, originally with a view to becoming a doctor, Lucinda
Bruce-Gardyne followed an old family tradition by going into the
catering industry. Starting her training with the Advanced Course
at Leiths School of Food and Wine, she honed her skills working for
Simon Hopkinson as a Section Chef at Conran’s innovative
restaurant, Bibendum. She then established a successful private
catering business - with clients such as Baroness Jay, Sir
Christopher Bland and Lloyd Grossman - before handing over to her
partner and starting to raise a family. She also returned to Leiths
as a teacher, where she was commissioned by Leiths’ MD, Caroline
Waldegrave, to plan and write the award-winning Leiths Techniques
Bible.
Now living in Edinburgh, Lucinda has three young children (Angus,
Robin and Otto). Angus is extremely allergic to all dairy and egg
products. Robin was also dairy allergic as a baby and was diagnosed
with a gluten intolerance in 2006.
The combination of training in physiology, professional cooking
training and intimate experience of dealing with food allergies
means that Lucinda is ideally, if not uniquely, placed to write the
authoritative manual on dealing with food allergies.
|
Ask a Question About this Product More... |
|
