Intensive Demonstration Days
For any given form of allergy free cooking, there is a huge amount of material. I should know - I filled a book with it. The problem is doing the topic justice but in a reasonable timeframe. The answer: intensive demonstration days.
Each of these courses, and there's currently one for each of gluten-free, dairy-free and egg-free cooking, runs for a full day, but I do all the work. That way, we can cover much more material, much more quickly.
The courses run from 10am to 5pm, at the Edinburgh School of Food & Wine