Cybele Pascal has loved cooking all her life. She learned to cook from her grandmother in Italy who Cybele admired and emulated. Recipes, Cybele is convinced, were made to be passed down, with love, through the generations.
Cybele has been turning her hand to a new kind of recipe in recent years. Her son was diagnosed with food allergies in 2001. Since then, the new tradition of cooking Cybele has been intent on building is allergen-free.
(Transcribed from interview)
What advice do you share with those who have food allergies and cannot eat most baked goods?
Well my mission obviously, I mean to say that the people who are deprived of treats, my mission has been from the get go to create foods that are just traditional favorites, comfort foods for everybody, that are safe for everybody.
So, for example my first cookbook, I went about spaghetti and meatballs and meat loaf and sloppy Joes for kids. I did chicken nuggets, all of these are free of all top food allergens but I don’t want anyone to ever feel deprived and again, I say, it’s not about what you can’t eat; it’s about what you can and I have figured out ways to make these delicious treats that we all grew up with that are just…they happen to be allergen-free, you know? They are just as delicious and so, that was my cookbook and then my baking book I literally created an allergen-free version of every traditional baked treat I could think of, you know, from muffins, to scones, to cookies, to whoopee pies, to red velvet cake, to apple pie, you know, I mean they are all in there.