KITCHUN Grainfree Food

CHEF KEESHA

Keesha D. Waits is a Certified Pastry Chef, who has graduated from the College of Culinary Arts, and Le Cordon Bleu- Austin Texas. She has always been a baker and her fondest memories are from childhood baking “delicious” desserts for family gatherings or the one-ofa kind cakes her mother would bake for her birthdays.

Keesha has two strong passions, fitness and baking. When her family moved to Austin, Texas in 2006, she was torn with pursuing personal training full time or attending one of the best culinary schools in the state. Well...she chose both!

Shortly after finishing her Patisserie and Baking Certification she and Gloriana Koll opened a specialty cake shop in south Austin.

After the cake shop closed in 2011, the granola business began, evolving into Kitchun. With Keesha's battles with rheumatoid arthritis, a grain-free lifestyle makes for better days. After searching the market for tasty grain-free snacks and finding a void, she and Gloriana decided who better to bring those products to the market? They began creating grain-free snacks that not only taste great but make you feel great too!

CHEF GLORIANA

A Texas girl at heart, Gloriana Koll spent her youth by her mother’s side in the kitchen and this is where she gained her love of cooking.
In 2007, Gloriana attended the Texas Culinary Academy, Le Cordon Bleu studying Patisserie and Baking and became a Certified Pastry Chef. It was there that she met Keesha Waits. Little did they know at the time that they would develop a great friendship and be business partners for years to come. After culinary school the duo started their own custom cake business.

Her love of Pilates also led her to become a comprehensively certified Pilates instructor. Starting a family made her reevaluate the foods she was cooking. After doing research, she discovered that a grain-‐free diet would be best for her family. “I knew I wanted to make a change and after learning all the benefits of a grain-free life, I slowly made the transition at home”.
This led to the discovery that there weren’t many snacks available to suit this lifestyle. Out of the notion that people shouldn’t sacrifice their love of sweets for tasteless snacks just for the sake of being “healthy”, Gloriana and Keesha began working on recipes to solve this “problem”. Tired of reading labels with unrecognizable ingredients they wanted to give people a reason to feel good again about what they were eating and take the “fear” out of what was in their food.
It was then that KITCHUN NO-GRAIN-OLA was born.

About Us :

Established in 2010, The Paleo Foundation was first organized for the purpose of improving the tolerability of the paleo diet, and to help adherents easily identify products that met its basic tenets. Since then, thousands of products have been certified through the Certified Paleo, Keto Certified, and lab -tested Grain-Free Gluten-Free certification programs.

Disclosures:

100% of Paleo Foundation revenue is generated through certifications. We do not accept donations, corporate sponsorships, or financially benefit from the sales of any certified products, product giveaways, or partnerships with industry contacts or retailers for the purpose of maintaining the integrity of an impartial certification standard.

Certified Paleo:

Each certification program has a different set of standards. Certified Paleo is the Paleo Foundation’s first, most popular, and highest level of certification for Paleo-compliant products. Certified Paleo Products are products that contain Paleo ingredients, but may have some 21st-century processing or packaging methods allowing for shelf stability.

Grain-Free Gluten-Free:

Grain Free Gluten Free Certified products are gluten-free and do not contain any grains of gliadin competitive residues. All Grain-Free Gluten-Free products have undergone two rounds of audits, including lab tests, and a final review to become approved for the Grain-free Gluten-free Certified Program.

Keto Certified:

The ketogenic diet is a restrictive, demanding diet that can be difficult to maintain, and tolerability of the ketogenic diet is the single most important factor limiting individual acceptance for initiation. Therefore, improving the tolerability of the ketogenic diet is crucial to preventing diet discontinuation, warranting further investigation into methods for improving palatability, improving the availability and convenience of foods that are compliant with the ketogenic diet, as well as addressing cultural and social acceptance.

The Keto Diet product market may be in a unique position to improve tolerability, especially in social and cultural environments that typically feature carbohydrate-rich “special occasion” types of foods. In 2016, the Paleo Foundation launched the world's first Keto Certified program for products with standards that were developed for adherence to a classical ketogenic diet.