Inside out: The chef’s perspective article from Examiner.com
I was recently interviewed by Examiner.com about my background as a chef and how it relates to food allergens in restaurants! Let me know what you think!
Inside Out: The Chef’s Perspective on Allergens
Posted: December 20, 2013 in NERDSTEAK - Brain Food, UncategorizedTags: Business, chef, Cooking, Food, Food Allergy, Food Service, Gluten, Hospitality, Nuts, Personal Chefs, Tasting Table
Comments
“Top Chains have a broader understanding and more accountability but the smaller local restaurants could do a little better… Just because gluten free menus are offered, doesn’t mean it is safe. “
Well said!
Thanks!!!
MH
Completely unrelated to topic but I’m flighty like that: your eyes look really cool in this picture.
Well thanks! I will take compliments when I can get them ;o)
MH
I have a question for you, if that’s alright: do you think people are more afraid of gluten and other allergens than before? I see a lot of people shying away from gluten now, but they’re not allergic to them – I feel gluten is the new ‘demon,’ replacing carbs… Thoughts welcome!
I do feel that people are afraid of gluten more than ever! I personally have no know food allergies, so I don’t follow any specific diet other than trying to cut calories. I am not sure if it is due to that fact that people are cutting out the gluten, or that people following gluten free diets happen to be eating higher protein/lower calorie diets without realizing it, but I personally feel that our increasing obesity and health issues stem from the lack of exercise. To many people are living a stagnant lifestyle and blame the food they eat, without giving exercise a chance. However if people feel better eating gluten free, who am I to judge? Even if it is some kind of placebo effect, more power to them hahahaha.
Thanks for replying! And… agreed (although if one reads the nutritional information for some of the popular foods – such as fast food – one quickly realises no amount of exercise is going to shave that off!)
Wow what an interesting educational background you have, Mike!
Thank you very much for the comments!
MH
Nice job you have I would like to have something like that in a near future!
Thank you very much! I am fortunate to be in the position that I am in.
MH
Good my friend, I am about to complete my bachelor degree in Culinary Management. It is true that having a bachelor is an opening door for more opportunities or depend of the person ?
Thank you!
I think having a actual degree does open more doors for opportunity, however it means nothing if it isn’t backed up by hands on training and skills. A chef needs to be more than ‘book-smart’ so I feel a good combo of education and hands on experience is best.
MH
Good my friend,
I have about 15 years in culinary experience, some restaurants, institutional, and hospitals. What places within the culinary industry is best to work?
Could you give me some ideas?
Thank you!
Well that depends on what you want to do…I had fun working nights, weekends, and holidays, but I currently enjoy working in the corporate world. I still get to cook, but I get to enjoy life outside of work as well. Being an executive chef for chain restaurants, foodservice equipment, or suppliers has its benefits.
Thank you,
I was considering something like foodservice equipment or suppliers, or to work in the test kitchen of chain restaurants as well.
Thank you again,
Hasta la vista!
Well Done!!! Look at you getting all famous 😉 Merry Christmas Chief.
Have you heard of a low FODMAP diet? I’ve had horrible food allergies but couldn’t figure out what was really causing it (mainly bloat) until I started eating foods that were low FODMAP. I now only eat low FODMAP foods and love it!!
I read this article and I really appreciate your conscientiousness cooking for people with allergies and food sensitivities. Hopefully, it will help to spread that awareness to smaller restaurants/chains.
Thank you very much for the kind words!
MH