Editorial note: This article is the second part of a two-part series exploring the profound impact of food allergies on Shady Oaks Club’s Executive Chef, Gabriel Maldonado, CEC, CCA. In part one, Maldonado delves into the journey that sparked his lifelong commitment to food safety. In part two, he share a harrowing close call that further cemented the importance of allergy awareness in both the kitchen and beyond.
In the first part (My Journey with Food Allergies: Gabriel Maldonado, CEC, CCA, Shares His Perspective) of this series, I shared the story of how I first discovered my shellfish allergy and how it has shaped my journey as a chef. But there’s another story that taught me an equally important lesson about the dangers of food allergies—a lesson that underscores why we must remain vigilant at all times.
A few years ago, in Port Charlotte, Florida, my family and I decided to dine at a lovely Mexican restaurant. We were looking forward to a pleasant evening out, enjoying good food and each other’s company. As always, we were careful to inform our server about our allergies: mine to shellfish and my son’s to peanuts and tree nuts. We have learned over the years that clear communication is essential when dining out. The server assured us she understood, repeating back our allergies to us and noting them down. It gave us a sense of security, the belief that we were in safe hands.
I ordered a dish that included various meats, emphasizing once again that I could not have any shrimp due to my allergy. I was specific, making sure there was no ambiguity in my request. The food arrived, seemingly free of shellfish signs. The plate looked appetizing, and I was eager to dig in. But as I took my first bite, a subtle tingle in my throat caught my attention. It was a familiar sensation, one that sent a wave of dread through me. My wife noticed my discomfort and asked what was wrong. I replied, “There’s shellfish in this dish—I can feel it.” It was a gut instinct, a deep-rooted knowledge that something was not right.
Sure enough, I dug into the meal and found shrimp lurking at the bottom. They were hidden beneath layers of meat and sauce, almost as if they had been added as an afterthought. I immediately called the server over, explaining that this oversight was unacceptable. I had clearly stated my allergy, and the consequences could have been severe, sending someone to the hospital or worse. My frustration was palpable, not just because of the mistake but because of the lack of care and attention to detail.
Her response? A simple apology. No manager intervention, no compensation for the mishap. It was as if the gravity of the situation had not registered with her. We never returned to that restaurant. The experience left a lasting impression on me, a reminder that even the best intentions can fall short if not followed through with diligence and care.
Despite not carrying an EpiPen, I have become vigilant over the years. I know the risks and have learned to recognize symptoms, monitor their progression, and know what steps to take if things worsen. Thankfully, it has never escalated to a life-threatening situation, but the potential is always there, lurking in the background.
Raising Awareness: Every Effort Counts
Every effort counts, and raising awareness can save lives. As chefs, we must educate ourselves and our teams about anaphylaxis—its causes, symptoms, and treatment options. We need to take food allergies seriously every single time, creating allergy-friendly policies and ensuring that all employees are well-trained. This is not just about following procedures; it’s about creating a culture of safety and awareness in the kitchen. We are the first line of defense in preventing allergic reactions, and it is a responsibility that should never be taken lightly.
Furthermore, advocating for allergy awareness is crucial. I encourage chefs, restaurants, and food establishments to provide clear allergen information on menus. This simple step can make a world of difference for someone with food allergies. Emphasize the importance of safe practices in food preparation. Cross-contamination is a real and constant threat, and it is vital to have systems in place to prevent it.
Emergency preparedness is another critical aspect. Teach people how to recognize anaphylactic symptoms and respond appropriately. Highlight the importance of carrying epinephrine auto-injectors and knowing how to use them. Some reactions can be mild, but others can be life-threatening. We need to be ready for anything.
Connecting with organizations like Food Allergy Research & Education (FARE) or Anaphylaxis Campaigns can provide valuable resources and support for both patients and caregivers. They offer education, tools, and a community for those affected by food allergies. Understanding and managing food allergies can indeed save lives. Let’s take the time to learn, educate, and advocate—because every effort counts.
