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Zusatztext "Not only can the existing realm of professionals in the industry benefit from the information! it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum."-Suzanne Bowland! Founder/Executive Producer! GF Culinary Productions! Inc.! Denver! Colorado! USA"This book is a step-by-step guide to setting up an allergy-friendly restaurant kitchen! training staff (front of the house and kitchen) and deftly communicating with guests. Written for restaurant management! it includes great recipes for the professional kitchen but it's also full of useful facts and stats for those navigating unknown eateries. Here's the insider's perspective on what to look for! ask for and watch out for when dining out."- Living Without Review! FEB-MAR 2012 Informationen zum Autor Joel J. Schaefer is a Certified Chef de Cuisine and Certified Hospitality Trainer, and president of Allergy Chefs, Inc., specializing in food allergy and special diets training and product development. Along with running his own business, Schaefer is the Research & Development Chef for AllergyFree Foods and consulting chef for the Café at Virginia College and San Jamar/Chef Revival. His past experience includes manager of Product Development and Special Diets for Walt Disney World® Resort; culinary nutrition instructor at Valencia Community College in Orlando, Florida; and chef instructor at Kapiolani Community College in Honolulu, Hawaii. In 2009, he received the Michael Ty Endowment Fund, an American Culinary Federation national award, for his educational work with children and the food service industry in the areas of nutrition and food allergy awareness. Klappentext 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 in basic terminology! making it suitable for household use as well. 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-contaminations. The book contains tools for cooks! managers! and chefs on creating and modifying recipes that meet the needs of people afflicted with multiple food allergies. Zusammenfassung 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-conta...
