Serving People with Food Allergies - Schaefer, Joel J.
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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. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers step-by-step ideas on reviewing kitchen procedures to prevent cross-contact and cross-contamination of food. This book contains practical advice and tools for the kitchen and front of house.…mehr

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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 and special dietary needs. Using basic terminology, this book is suitable for home cooks as well. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers step-by-step ideas on reviewing kitchen procedures to prevent cross-contact and cross-contamination of food. This book contains practical advice and tools for the kitchen and front of house.
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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.