Laura Cassar
Special to Crain's Detroit Business - Brian Rudolph will be honest — most of the chickpea experiments in his downtown Detroit kitchen were "horrible." There's not much Rudolph, who eats gluten-free, hasn't tried to make with chickpeas, including bread, pizza and even pancakes. There was one thing that family and friends, including his picky roommate, kept asking for more of — the chickpea pasta. Rudolph, 25, is not a food expert. He is an Emory University finance major from New York who moved to Detroit through the
Laura Cassar
Special to Crain's Detroit Business - Brian Rudolph will be honest — most of the chickpea experiments in his downtown Detroit kitchen were "horrible." There's not much Rudolph, who eats gluten-free, hasn't tried to make with chickpeas, including bread, pizza and even pancakes. There was one thing that family and friends, including his picky roommate, kept asking for more of — the chickpea pasta. Rudolph, 25, is not a food expert. He is an Emory University finance major from New York who moved to Detroit through the