tag:blogger.com,1999:blog-3413707287614537235.post9217821827170852901..comments2023-10-19T06:34:34.404-04:00Comments on Food Allergy Gal sponsored by International Food Allergen Management Academy (IFAMA) : An Exclusive Interview with 'Top Chef" fan favorite Chef Kevin Gillespie Chef Larahttp://www.blogger.com/profile/13713984826349637267noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3413707287614537235.post-36589729695995457942013-12-30T09:37:16.869-05:002013-12-30T09:37:16.869-05:00Maureen Burke
Owner at One Dish Cuisine Cafe, Deli...Maureen Burke<br />Owner at One Dish Cuisine Cafe, Deli, Bakery<br /><br />I see his point about those saying they are gluten intolerant and then eating bread...that is a big problem for those of us with Celiac Disease and Food Allergies. I am so glad our restaurant is free of Gluten (Wheat, Rye, Barley), Oats, Soy, Eggs, Peanuts, Tree Nuts, Fish, Shellfish and Sesame and we have a separate kitchen that is also completely Casein and Dairy Free too. I think the biggest problem is that chef's are not taught about the allergens or the sub ingredients that contain those allergens. I agree with him, the food allergy poster is a joke because it does not help to list out the top allergens only; a chef or cook needs to know where those allergens hide and the many other names that the allergen goes by. It all comes down to education. Many restaurants claim to have a gluten free menu and they have Barley Soup on it; scary! I on the other hand have to live Gluten and Allergen Free and therefore my restaurant is a safe haven for those of us who have to take this very seriously.Maureen Burkenoreply@blogger.comtag:blogger.com,1999:blog-3413707287614537235.post-80232393156864440872013-12-30T09:34:57.272-05:002013-12-30T09:34:57.272-05:00Well Written! I think there are some very importan...Well Written! I think there are some very important points made here about patrons. I ordered a gluten hamburger but with something that was not gluten free. Confused, the manager came to speak to me and I had to say that I was curious about what a gluten free bun tasted like, but that no, I was not allergic to gluten. I was impressed by his catch but sad when I realized how many folks mis-use allergies to "get their way". <br /><br />I appreciate Chef Kevin's honesty and what his restaurant can provide. He is clear up front what he can and can not do and I appreciate this to no end. <br /><br />Great article, bringing up important points.Caroline Moassessinoreply@blogger.com