I had the honor of reading a preview of Chef Keith Norman's book due to be published soon titled Allergen Awareness A Chef''s Perspective ... it's so new, I can't even share the cover! Beginning with his very first sentence "The reality that a life can be lost by eating a certain food item should be motivation enough for training, advocacy and spreading awareness." I knew he put his heart and soul into it. Although Keith's book is written as an amazing manual for food allergy safety, it's so much more than that. Keith shares some of his own family life including heart-warming tidbits about Big Ma and a toe... I could tell you, but you will have to grab a copy and find out.
Who This Book is Written For Although Keith's book contains bunches of chef/dining/waitstaff information, I feel this book is also a wonderful guide for anyone having to learn about food allergies and safe food preparation. No kitchen, group or staff is too big or too small to have such a precise understanding of down-to-earth information coupled with cross-contamination tactics that may surprise you. Keith keeps everything in simple steps so that everyone can utilize his years of experience within the food allergy community.
Why You Need This Book
- He includes testimonials from parents as well as others that he has worked alongside and all share how much dedication Keith gives to keeping all of his customers safe and well fed
- Chef Keith has an impressive list of food memberships, awards and recognitions that clearly prove his dedication
- Offers scenarios for customer and waiter situations (this includes how to say no to a customer)
- Step by step instructions for procedures as well as signage
- Samples of banquet and catering allergen guest lists as a starting point for allergy newbies
- Even more crucial allergy safety information that will get any kitchen ready to feed safely
|Chef Keith and I at the Food Allergy Blogger Conference|
"One allergen affects the entire family and every friend."
"We have created a heart centered culture, an environment, a safe place for food allergic guests."
"Treat all allergies the same- a mushroom allergy should be handled the same way a peanut allergy is handled."
"Proactive is not a reactive approach."