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Written by Patrick Graham on Monday, 11 February 2013. Posted in Magazine, Servers, Eat This Spring 2013

The Joy of Gluten-Free Baking


Carmela met her husband David Martin in the Norfolk/Virginia Beach area, moving to Mt. Pleasant six years ago. After a break from the restaurant business for a few years, she got back into it like riding a bike. Upon her diagnosis with celiac disease, she decided to go in a different direction: gluten-free baking.


SUBJECT: Carmela Quartieri Martin

Server and Gluten-Free Pastry Chef
Crave Kitchen and Cocktails

Origins: Gloucester, VA

Evolution: Two and a half years ago, her gluten-free diet sparked her interest in baking, launching NoWheatTreats.com with the idea that working at Crave would give her a convenient sounding board for her creations. 

Favorite meat & cheese pairing: Hard salami and Provolone, adhering to her strong Italian roots.

What makes a good server: “This might sound funny, but [servers who come from] corporate … brutal work for small tips can make you into a great server.” 

Biggest Challenge: According to Carmela, she is her own worst critic. Being able to have confidence in her new creations helps bolster her creativity. 

Passionate Distractions: Her baking. “If I have a weird craving, I’m going to go into my kitchen and make it really quick.”

New Ventures: She would like to be able to present her wares not just to personal clients, but to larger distributors, i.e. grocery stores. 

Life Mantra:  “Life is short. Sing as loud as you can, even if you don’t know the words.”

Future Goals: “Everything I’m doing [that] I’m putting into NoWheatTreats is to get my own bakery.”

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