Living with food allergies has profoundly shaped my approach as a chef. Personally experiencing food allergies, both for myself and my family, has given me a unique perspective on how these conditions affect daily life. This insight helps me connect with members and guests who suffer from serious allergies, providing them with the reassurance that we take their concerns seriously and will go the extra mile to ensure their safety.
Food allergies occur when the immune system mistakenly identifies certain foods as harmful and triggers an immune response. These reactions can range from mild discomfort to life-threatening anaphylaxis, and every allergy, no matter how minor it may seem, must be treated with care. Common symptoms of allergies include tingling or itching in the mouth, hives, swelling, nasal congestion, or digestive issues like nausea and vomiting. Severe allergic reactions, known as anaphylaxis, can cause a dangerous drop in blood pressure, throat swelling, and breathing difficulties, requiring immediate medical attention. Those with severe allergies should always carry an epinephrine auto-injector, such as an EpiPen, to manage a sudden reaction.
Throughout my career, I’ve encountered a wide variety of food allergies, some more unusual than others. I’ve worked with guests who were allergic to common ingredients like corn, agave, avocado, mango, and even red meats. One rare allergy I’ve dealt with is Alpha-gal Syndrome (AGS), which is triggered by a sugar molecule found in red meat. A tick bite often causes this condition, and symptoms, such as hives or shortness of breath, usually appear hours after eating red meat. As chefs, we must understand these conditions and adapt our kitchen practices to accommodate them. This includes continuously educating our staff about new and emerging allergens and ensuring we’re prepared to serve all guests safely.
It’s also critical to differentiate between food allergies and food intolerances. While food allergies involve the immune system and can be life-threatening, food intolerances primarily affect digestion and are usually less severe. However, both conditions should be taken seriously to ensure our guests’ well-being. Even though food intolerances may not require the same level of emergency preparedness as allergies, they still have a significant impact on a person’s dining experience.
One of my most memorable encounters with food allergies happened in 2017 while working at a country club in Long Island. A member with celiac disease pointed out that a salad listed as gluten-free actually wasn’t—because it contained blue cheese. Until that moment, I was unaware that blue cheese could contain gluten. Historically, some blue cheeses were made with mold cultures grown on bread, which introduced gluten. While modern production methods have mostly eliminated this practice, this experience reminded me how important it is to verify all ingredients carefully. This incident prompted me to share what I had learned with my staff, and since then, we’ve made it a priority to be thorough in our understanding of all potential allergens in our dishes.
There’s also an interesting connection between blue cheese and penicillin allergies. The mold used to create blue cheese, Penicillium, comes from the same family as the mold used to make penicillin. However, the strains used in cheese production do not produce the antibiotic, so blue cheese is generally safe for those with penicillin allergies. That said, it’s always important for individuals with severe allergies to consult with a healthcare professional to ensure it’s safe for them.
Chefs play a crucial role in building trust with members and guests by showing that their dietary needs and concerns are taken seriously. When members feel confident that their allergies are being handled with care, it fosters trust and strengthens their connection to our clubs. Awareness and inclusivity go hand in hand—by ensuring that our kitchen practices accommodate a wide range of dietary needs, we create an environment where everyone can enjoy their meals without fear or discomfort.
Managing food allergies in the kitchen requires constant vigilance. This includes identifying allergens, preventing cross-contamination, and having an emergency plan in place in case of severe allergic reactions. The safety of our guests is always our top priority, and staying educated about food allergies is key to ensuring we provide a safe dining experience for all.
Chefs’ responsibility extends far beyond preparing delicious meals. Being informed, prepared, and proactive when addressing food allergies is essential. By prioritizing education and attention to detail, we can create dining experiences where all guests feel safe and valued, regardless of their dietary restrictions.
For more information on food allergies, here are some valuable resources:
