Serving People with Food Allergies

Kitchen Management and Menu Creation

Joel J. Schaefer

$368

Hardback

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English

CRC Press Inc
21 June 2011

Hospitality industry; Dietetics & nutrition; Biology, life sciences; Food & beverage technology

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(R) 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

By: Joel J. Schaefer
Imprint: CRC Press Inc
Country of Publication: United States
Dimensions: Height: 234mm, Width: 156mm, Spine: 20mm
Weight: 700g
ISBN: 9781439828045
ISBN 10: 1439828040
Pages: 376
Publication Date: 21 June 2011
Audience: College/higher education , Professional and scholarly , Primary , Undergraduate
Format: Hardback
Publisher's Status: Active

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.

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.

Reviews for Serving People with Food Allergies: Kitchen Management and Menu Creation

"""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"