Editorial note: This article begins a two-part series exploring the profound impact of food allergies on Shady Oaks Country 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’ll share a harrowing close call that further cemented the importance of allergy awareness in both the kitchen and beyond.
When I was just 13 years old, I had my first encounter with a severe food allergy—anaphylaxis. The cause? Shrimp. Until that day, I had never experienced any adverse reactions to food. My diet was varied, and I ate just about everything without a second thought. But on that fateful day, everything changed. Within 15 minutes of eating shrimp, I began to feel fatigued. The sensation was strange and unsettling. My energy drained quickly, and I decided to lie down, hoping it would pass. But soon, I had trouble breathing. It felt as though my throat was closing in on itself. In the bathroom mirror, I saw puffy eyes—the aftermath of an invisible battle raging inside me.
Panicked, I informed my parents, and they rushed me to the local doctor, who was just a block away from our house. The nurse took one look at me and sprang into action. The doctor swiftly administered a shot, and within seconds, I felt relief. My breathing normalized, and the swelling began to subside. It was my first experience with the terrifying speed at which anaphylaxis can take hold. They diagnosed it as a food allergy, triggered by something I had eaten. However, in 1988, awareness about anaphylaxis was limited. There were no detailed explanations, no warnings about the potential dangers. It was treated as a one-off event, something to be cautious of but not overly concerned about.
As the years passed, I continued to eat shellfish, although infrequently. Seafood, especially shellfish, was a luxury in Mexico City, reserved for special occasions. It was not a regular part of our diet, but when we did have it, it was always a treat. Little did I know that these pleasures could send me to the hospital—or worse. Each time I ate shrimp or other shellfish, there was a sense of underlying fear—what if it happened again? But the reactions were inconsistent, sometimes mild, sometimes non-existent, so I brushed it off, assuming that the first episode was just an anomaly.
It was not until I reached adulthood that I delved into research. The itchiness in my throat, skin rashes, and nasal stuffiness were all connected. I began to notice patterns and triggers, realizing that it was not just shrimp; it was a whole group of related species—lobster, crawfish, crab, and more. These foods, which I had always considered delicacies, were actually threats to my well-being. Yet, there was an intriguing exception: a soup my mom made using dehydrated and salted shrimp. I could devour it without any reaction. It was a strange anomaly, one that baffled me and my doctors. Why was this particular preparation of shrimp harmless when fresh shrimp could be deadly?
As a chef, I have learned to navigate this allergy. The culinary world is full of potential hazards, especially for someone with food allergies. Yet, my passion for cooking never waned. Instead, I adapted. I create various shellfish dishes without tasting them, relying on my knowledge, experience, and the feedback of others to ensure they are perfect. It is essential to protect yourself and others, especially in a culinary world where allergens lurk in unexpected places. Cross-contamination can happen easily, and it is a constant battle to keep my kitchen safe, not just for myself but for my customers as well.
Through this journey, I have gained a deeper understanding of food allergies and the importance of awareness. My story is not just about the challenges of living with an allergy but also about how it has shaped my approach to cooking and my responsibility as a chef. Our stories can educate and inspire others. So, here is mine—a journey from anaphylaxis to culinary creativity. And tomorrow, I’ll share another close call that reinforced the importance of vigilance and awareness when it comes to food allergies.
