Articles
New and Traditional Favorites Among Top 10 Campus Foods
Rob Landolphi prepares Vegan Crab Cakes at the Dining Services test kitchen in the Student Union. (Peter Morenus/UConn Photo)
In a windowless kitchen on the third floor of UConn’s Student Union, Rob Landolphi carefully plates a serving of his award-winning Vegan Crab Cakes. He then places it on a stainless steel table covered with an assortment of other dishes – a delectable array of established campus favorites and new offerings still in development. Read more...
Quick-Fix Gluten Free (Special Fundraising Show)
If you feel physically better eating gluten-free or you have a Celiac diagnosis, we know there are classic foods you miss. That’s why we love Robert Landolphi’s cookbook Quick-Fix Gluten Free. Belgian waffles, buttermilk pancakes, cinnamon rolls, enchiladas, egg rolls, paella, buttery pie crust, unbelievably delicious chocolaty brownies made with black beans. Make a batch. Make two batches. Gluten-free foodies, welcome back to loving your old favorites. But, you don’t have to be gluten-free to enjoy the recipes in this book. You just have to love food, because Robert’s recipes are just plain good. Read more...
Gluten-Free Baking: No One Will Know
That was our test—could anyone tell Robert Landolphi's recipes were gluten free? None of us could, nor could anyone else who tried them. All we know is that they're delicious, and well they should be. Landolphi, head of culinary operations at UConn, says he spent 14 years perfecting these recipes after his wife was diagnosed with celiac disease. Read more...
UConn Culinary Development Manager Shares 8 Tips for a More Allergy-Friendly University
Robert Landolphi is the culinary development manager at the University of Connecticut in Storrs. He is also known as “The Gluten Free Chef.” At UConn, he has the difficult job of serving students with food allergies, gluten intolerance, and other special dietary needs 3 meals a day, 7 days a week… safely. And he does it extremely well! So well, that we at AllergyEats asked Robert to become the first speaker at an AllergyEats Food Allergy Conference for Restaurateurs and Food Service Professionals to focus solely on the college and university market. Read more...