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Serving People with Food Allergies: Kitchen Management and Menu Creation book cover

1st Edition

Serving People with Food Allergies Kitchen Management and Menu Creation

By Joel J. Schaefer Copyright 2011
376 Pages
by CRC Press

376 Pages
by CRC Press

376 Pages
by CRC Press
Also available as eBook on:
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... Read more

Introduction. Knowledge. Food Allergies and the Food Service Industry. Major Food Allergens Revealed. Food Allergen Summary. Special Diets. Skills. The Real Life Experiences of Gina Clowes, Mom and President of AllergyMoms.com. Getting Started. Service Management. Kitchen Management. Menu Creation. Abilities. Recipes for the Professional Kitchen. Appendix: Support Organizations, Books, Specialty Equipment, and Index. Support Organizations. Resource Books. Cookbooks and Magazines. Magazines. Specialty Equipment—Chef Joel’s Recommendations.

Biography

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.

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