Each chef is really talented and they have a lot 'on their plates' literally and figuratively. If you asked a novice to prepare a meal for 20 people they would be terrified and probably not enjoy the experience of cooking very much. The point is, the reasons why the foodservice industry doesn't like to accommodate food allergies is because they generally don't have the education and tools they need to easily make adjustments. Once you start doing it and are equipped with the tools and knowledge, it's a wonderful and enriching experience.
I hope each chef will take the time to let down their perceptions and egos for a minute and come join Food Allergy Gal in the AllerSmartMenu program.
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