Serving People with Food Allergies: Kitchen Management and Menu Creation

Joel J. Schaefer

June 21, 2011 by CRC Press
Reference - 376 Pages - 62 Color Illustrations
ISBN 9781439828045 - CAT# K11383

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Features

  • Includes basic training tools for servers, cooks, restaurant managers, and chefs
  • Provides information on specialty products to enhance menu offerings and reduce liability issues
  • Gives restaurant managers and owners ideas on how to analyze their menu to identify current options
  • Offers ideas on how to review kitchen procedures to identify ways to prevent potential cross-contact and cross-contamination
  • Includes a chapter on creating and modifying recipes that meet the food needs of people with multiple allergies
  • Describes real life experiences

Summary

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry.

This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as diets for people who are vegetarian or vegan.

The former manager of Product Development and Special Diets for Walt Disney World® Resort and an experienced trainer, the author goes through step-by-step processes for the kitchen and front of the house. Reviewing the main foods that cause allergic reactions—eggs, milk, peanuts and tree nuts, fish and shellfish, soy, wheat, and corn—he explains how to identify the ingredients, by-products, and derivatives in food labels. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contact and cross-contamination of food.

Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well.

Videos of the author working in the kitchen can be found on his Youtube channel.

He also maintains a website at allergychefs.com

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