Alumna Chef Molly Arnett on building a career in restrictive cooking

Lamb chops with rosemary balsamic cherry reduction. Fried coconut shrimp. Blondie brownies with brown butter.

These mouth-watering menu items are coming from a kitchen near you, prepared by Auburn University’s College of Human Sciences alumna Chef Molly Arnett. The traveling, private chef has built up her small business by settling into a tasty niche: all of her creations are gluten-free.

“All of my cooking is totally gluten-free, and I found a love of restrictive cooking,” Arnett said. “Cooking comes second hand to me, so I love the research it takes, the challenge of it. And, it’s awesome to make delicious, flavorful food that just happens to be gluten-free.”

Diagnosed with Celiac Disease shortly after earning her Bachelor of Science in hospitality management from the Horst Schulze School of Hospitality Management, Arnett began a journey that led her to her culinary success today.

Unexpected diagnosis leads to culinary career

Diagnosed with Celiac Disease shortly after earning her Bachelor of Science in hospitality management from the Horst Schulze School of Hospitality Management, Arnett began a journey that led her to her culinary success today.

“In 2019, it felt like there was nothing for me to eat,” she said. “I’d just finished my degree at Auburn and decided to move to New York City to attend the Institute of Culinary Education.”

While in New York, a culinary assignment sparked what would become her new business plan.

“It was fried chicken day, and I made a gluten-free fried chicken,” Arnett said. “A handful of people in the back office administration came to sample our food, and one of them very sternly said, ‘Who made this gluten-free fried chicken?” And I was terrified.

“I thought I was in trouble because they don't let you deviate from the recipes that much. I raised my hand fully expecting an earful, but what I got was the best compliment when they said, ‘Wow, you can't tell that this is gluten-free.’”

That was the moment of confidence she needed. Arnett set an intention to bring gluten-free food to wherever she went next and to remake popular, traditional dishes minding the restrictive needs of consumers with dietary restrictions.

“That fried chicken assignment opened my eyes. I’d been so frustrated by menus that offer sad meals to vegan and gluten-free diners,” she said. “That assignment gave me confidence and a drive to make delicious meals for people with dietary restrictions that are inclusive, taste like the gluten version of the dish, but allow them to take care of their health.”

A recruiter for the Food Network’s “Chopped” cooking competition show took notice of Molly Arnett's culinary prowess, and following an audition, she was selected to be part of the show in 2023.

‘Chopped’ comes calling

After leaving culinary school, Arnett moved to Santa Rosa, Florida, where she worked in restaurants, both in the kitchen and as a marketing and events director. Since 2021, she has focused solely on building her small business as a private chef. She prepares innovative recipes and thoughtful meals for clients in her hometown near Santa Rosa Beach, Florida, travels as a private chef for myriad events and caters wedding parties of all sizes.

“I serve as a private chef for a long-term client and come up with a different menu for them every week,” Arnett said. “After two years of cooking for them, one of the family members only recently found out I’ve been cooking gluten-free the entire time. He was shocked.”

For other clients, she creates seasonal menus, always with clients’ dietary restrictions in mind. Her goal is to continue making delicious, restricted versions of her favorites. Everything from the beloved Southern recipes she learned from a neighbor growing up, to the famous meatballs prepared by her Italian-Catholic grandmother.

“I was basically her shadow in the kitchen growing up. My PatPat could not get rid of me, and I always cooked with her,” Arnett said. “Everytime I make meatballs, I think of her.”

Arnett and her network of budding entrepreneurs in the hospitality and restaurant industries all share information and work to promote each other on social media. A recruiter for the Food Network’s “Chopped” cooking competition show took notice. Following an audition, Arnett was selected to be part of the show in 2023.

“It was insane. The show is exactly like what you see on television,” Arnett said. “I was only in the kitchen for three, 30-minute rounds of cooking, and it was very fast paced. Boom, boom, boom.”

One of her winning dishes included her famous spicy chocolate ice cream. Now, ice cream is one of Arnett’s signature desserts for her clients. Some of her most popular flavors include salted vanilla bean, dutch chocolate and peach cobbler.

Auburn alumna Molly Arnett brings gluten-free versions of popular, traditional dishes minding the restrictive needs of consumers with dietary restrictions.

Auburn auspices

Arnett says that she always wanted to take care of people and work in the hospitality industry.

“I came to Auburn because I knew it was the best in the nation, and at the time, the only accredited program for hospitality [in Alabama],” she said. “I always wanted to be the party planner, the hostess. On game days at Auburn, my spread would include a hot dog bar, a bloody Mary bar, a mimosa bar, a make your own X, Y, Z bar. My gatherings were always where everybody came. Hospitality is really ingrained in me.”

The hospitality management program gave her the building blocks and confidence to start her small business.

“I’ve been in the professional world for five years now, and I can 100% attest that I owe a lot of my success to Auburn, from how I present myself to my attention to detail in my business,” she said. “I can still hear Professors [Martin] O’Neill and [David] Martin in my ear sometimes. I owe a lot of my professionalism to Auburn.”

Arnett has her eyes set on expanding her business and continuing to market herself as a gluten-free travel chef. One look at her prolific Instagram account, and you can tell she’s on her way.

“My advice: don’t be afraid to find what you like and change course,” Arnett said. “Don’t let anything stop you from finding what makes you happy and fulfilled.”