Chefs Who Don't Understand Food Allergies

 

 

 

 I was in a cooking class this week with a group of friends. We were listening to the chef tell us about his experience cooking for other people (including famous people and several US presidents!) 

We were chatting about food allergies and he said:

 “I hate it when people come here with food allergies.”

For once in my life, I had a snappy come back! (Don't you hate it when you think of something the next day that you "should have said"?) I quickly replied:

 

 “ Well, I hate trying to find a safe place to eat!” 

That didn’t seem to phase him, so I said “Did you know that from ingestion to death, it can be as little as 30 minutes?!”

 

(Graphic from Allergy & Asthma Network)

He seemed surprised to hear that

My cooking group went on to tell him that he really needed to have a epinephrine auto injectors in his cooking school  - just in case 

He said that that "No. I don't have to do that. The people coming to my cooking class need to fill out forms, let me know about food allergies, and bring their stuff". 

 

I assume he was referring to epinephrine auto injectors...

Then I told him that people can develop a new food allergy at any time - even to food they have eaten before 

He seemed really dismissive, and I felt frustrated. Doesn’t he know he has people’s lives in his hands? 

I told him that many schools have stock epinephrine auto injectors, just in case a student, teacher, or parent has an allergic reaction.

He said he makes sure to keep the allergens separate. I told him that both my son and I have had anaphylaxis from cross contact 

I gave up, because they chef wasn’t about to listen. He was more interested in “performing” and instructing us 

But, after we finished our meal, I pulled out my auto injectors and showed him what they looked like. 

I told him it would be a good idea to have them on hand. 

He took a picture and asked how much they cost. I told him mine were $10 after insurance (I was able to get the generic pens.) I used to pay $600 for them! 

I did my best to try to educate him, but I didn't know if it did any good. 

Has anyone else been worried about their food safety in a cooking class or restaurant?