Carol Kicinski, Gluten-Free Food Writer

I am beyond excited to bring you today’s interview with the sublime Carol Kicinski. Carol and I connected via Twitter, and when I started this series, I couldn’t help but think how wonderful it would be if she would do an interview. Lucky me–and lucky you!–she graciously agreed. When Carol’s interview landed in my email, I was downright giddy. There aren’t a whole lot of gluten-free food writer role models out there, so Carol’s work means a lot to this gluten-free gastronome. I had to restrain myself from adding gleeful commentary after every answer; I’m sure Carol will inspire you just fine without my input.

1. What is the most rewarding aspect of this career?

I am doing what I am passionate about – I develop delicious gluten-free recipes, cook and write about gluten free living, plus I can help others by sharing the knowledge I have gained in being gluten free for over 15 years.  The bedrock of my food writing career is my blog Simply…Gluten-free.

2. What are the biggest drawbacks? What frustrates you about this work?

I always want to do things better – so sometimes I get frustrated that my photos didn’t turn out the way I wanted or I may have a great idea for a recipe and it just does not work.  So I can get temporarily frustrated but that also spurs me to do better.

3. What sort of training is required?

I have no formal training in anything.  I am a self taught cook, self taught photographer and self taught writer.

4. How did you know this career was right for you?

I was doing it for no money anyway!  When I started my first cookbook Simply …Gluten-free Desserts (coming out this year by Macmillian Press) I knew I was doing what I was born to do.  It was a huge amount of work and I loved every seconds of it.

5. Do you like the atmosphere created by most of your colleagues in the industry?

I love the community of food bloggers which I guess are my colleagues.  I can’t think of better people to be associatd with or to be in communication with.

[Editor's Note: I've decided to split these interviews into two parts. There's just way too much goodness to try to try to cram it into one post.]