I just got copies of the article about food allergies and our Safe & Sound Dinners in Chef Magazine. It's great news that a restaurant trade magazine is helping chefs make their kitchens safer for us allergenistas and I am honored to help play a part.Chef Ming Tsai, whose restaurant Blue Ginger has an elaborate protocol for handling allergies is the god father for food allergy sufferers as his child suffers from 7 of the Big Bad 8 Allergens! Chef Tsai is working with FAAN (Food Allergy and Anaphylaxis Network) to establish a nationwide protocol for handling food allergies in restaurants and this means more safe & delicious meals out for all of us!
My suggestions in this article are just the tip of the iceberg, as restaurants develop allergen free menus and become more friendly toward allergenistas; I encourage them to assign specified areas that would be used exclusively for allergen free orders and also investing in equipment (cutting boards, sauté pans, and serving dishes to name a few…) that would be dedicated for use in allergen free meals. PF Chang’s has a unique set of plates that are only used to serve gluten free items to avoid servers accidentally picking up the wrong meal.
This is a wonderful start and I look forward to what is on the way.
Next Up: Lisa Reviews Katz Bakery
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