Serving People with Food Allergies - Schaefer, Joel J
260,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
  • Gebundenes Buch

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.…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
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.
Autorenporträt
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.