Come Enjoy Every Delicious Bite...
 Charlotte Gluten & Allergen Free Wellness Event

SEPTEMBER 29, 2018

10:00 am - 4:00 pm

UT Conference Center

600 Henley St

Knoxville, TN 37902


$10 per Adult 
Children under 13 are FREE to enter

Presented By


Mark McKinney is a Certified Executive Chef who started his culinary career as a child working with his father in restaurants on summer breaks. When he was 13 his family bought a small market with a deli and butcher shop and Mark worked in the market stocking groceries and cooking in the deli. After a year and a half at MTSU McKinney decided he wanted to pursue culinary as a profession and moved to Charleston, SC and attended the culinary program at Johnson and Wales. While attending J and W he worked at Magnolia’s, McCrady’s and The Woodlands. After graduation Mckinney moved back home to Knoxville and worked at The Inn at Blackberry Farm for two years under Chef John Fleer. His local career includes The Orangery, Little City Bistro and Bravo!. After he married, Mark decided to focus more on his family and moved into the healthcare sector, heading up the food service program at UT Medical Center and teaching at the UT Culinary Institute. It was around this time he started having chronic fatigue and other health issues. Mark went to doctors for a decade trying to find answers to why he felt so bad but got no help from the traditional medical community. In late 2016 he was finally diagnosed with Hashimoto’s Disease, this was a turning point in his life. Since then Mark has been working on managing his disease through functional medicine and diet and is a firm believer in leading a gluten free lifestyle as a critical component for good health and management of AI. Chef McKinney lives in Farragut with his wife Julie, son Booker, and daughter Bennett.

Scott and Michelle Williams enjoy working in tandem to educate others on a journey to better health as Health Coaches in lifestyle, fitness, nutrition and cooking. In April 2014, they co-founded Totality Living Well and have been busy ever since. For two years in a row they were voted among Cityview Magazine’s Top Personal Trainers (2015, 2016). Scott and Michelle won the American Culinary Federation Gluten-free Games for the Smokey Mountain Region in Spring of 2016 and published their first healthy cookbook, Taste of Totality later that year.
Scott Williams began his interest in health and wellness at the age of 14 when he first met health icon, Jack LaLanne, who stressed the importance of nutrition for a healthy life. That was a pivotal moment that led to a 29 year career in health and wellness. Michelle Williams began her passion for nutrition at a young age when she helped her grandparents work their land in Mississippi every summer with organic gardening principles. As a certified nutrition specialist and UT Adjunct Professor in the Culinary Arts, Michelle is passionate about showing others how to utilize holistic nutrition, culinary principles and movement to achieve health.
Scott and Michelle have been featured in a variety of Food Shows in the Knoxville area including, The Food City Food Expo, The March of Dimes Chef’s Auction and the Home and Garden Show. They have appeared as regular guests on Knoxville’s NBC (WBIR), Fox (WTNZ), ABC (WATE) and CBS (WVLT) affiliates, offering advice on everything from cooking and nutrition and fitness.

Cookbook Author and Blogger

After a celiac disease diagnosis in 2009, it took a few years of misery to finally realize it is nearly impossible to cram old habits into a new and forever gluten free lifestyle. Finding new ways to bring convenience, nutrition and cost containment into a manageable realm, while restoring a lifetime of food memories led the creation of her cookbook, Survive & Thrive Gluten Free and her blog, to share her recipes and tips for making GF life more enjoyable. She embraces the challenge of creating delicious food that now makes her both proud and happy to be gluten free! 

Jennifer Cuevas

The Gluten & Grain Free Gourmet supports delicious eating that is gluten, grain, soy, and poultry free. Jen Cuevas experienced her own journey to wellness by eating this way, and desires to share the message that life can still be delicious!
Just a few short years ago, Jen was ill with a multitude of issues (although not typical “Celiac” symptoms), including high cholesterol, pre-diabetes, sudden weight gain [over 60 pounds], Hashimoto’s, and arthritis (read more of her story here). After more than seven frustrating visits with various doctors, she finally learned about her gluten sensitivity and Celiac disease. In becoming well, she found that life without gluten was really great from a health perspective, but affected everything else that had a social factor.

In the time since her diagnosis, Jen has spent a lot of time learning. She was treated by Dr. Glen Aukerman (author: Better Health in 120 days) and attended all of his classes to understand the medical aspect of how various foods affect gluten sensitivity. After further health issues inspired her to do more research, Jen went completely grain and soy free in 2012, and became a certified coach under the direction of Gluten Free Society. She uses her own health journey to coach and inspire others to consider dietary changes as a way to achieve optimum health. In 2013 she established a support group, and found that food availability continued to be the biggest barrier to success. She began developing food products that support a grain-free, soy-free and even dairy-free lifestyle; many items are allergy-friendly and are free of refined sugars. She also offers allergen-free Communion to churches, raising awareness about the effects of gluten exposure.

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