A Call to the Industry Part I
3/14/06
Aaron E Flores
Executive Chef, Celiac Sprue Association
Executive Chef, Doubletree Hotel Chicago-Oakbrook
In recent issues of national industry magazines I have seen a noticeable increase in articles regarding gluten-free and allergen-free cooking. This is both a positive and a negative thing. I have read articles supporting allergen-free cooking and others referencing the negative side of such cooking. Also with the recent confusion regarding new labeling laws for food manufacturers and the passing of acts regarding food allergies in Connecticut and New Jersey; restaurateurs and chefs alike are left to interpret what it all means.
This is when I decided it was time to put my two cents in regarding this matter and straighten out some misconceptions. Gluten-free and allergen-free cooking is often misunderstood. Many chefs shy away from it because they believe it is “too hard” “too scientific” or “just a waste of their time.”
I am writing this letter to all chefs nationwide to appeal to your love of the art. Gluten-Free/Allergen-Free cooking is simply an extension of our craft. It is a celebration of all things hearth and home. A time when food was prepared with love and meaning not from a paper box or #10 can. So GF cooking/allergen-free cooking can easily be achieved in any restaurant by cooking items from scratch. We, as the chefs, control what goes into our products not large food manufacturers with preservatives we have a hard time pronouncing. I encourage all chefs to take a look at their menus. They may be surprised to discover that there are already many items served on existing menus that are considered gluten-free. Also many items in an existing recipe can be “exchanged” with a product that is certified gluten-free or nut–free etc. What this all come down to is an increase in the bottom line. This is an untapped market that is steadily increasing over time. If the decision is made to appeal to those requiring allergen free meals then the issues of cross contamination and kitchen education need to be addressed. We as an industry need to understand how to operate in a manner that allows kitchens to accommodate all segments of their clientele in a safe and efficient manner. But these are issues for my next letter.
For more information please contact the Celiac Sprue Association at
1-877-CSA-4-CSA.
